KASHMIRI GARAM MASALA RECIPE

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KASHMIRI GARAM MASALA Recipe image

Provided by lukusingh

Number Of Ingredients 16

Asafoetida 1/4 cup
Split black gram skinless (dhuli urad dal), powdered 1/4 cup
Dry ginger powder (soonth) 5 teaspoons
Red chilli powder 1/2 cup
Fennel seed (saunf) powder 5 teaspoons
Coriander powder 21/2 teaspoons
Black cardamom, powdered 1 teaspoon
Cinnamon powder 1 teaspoon
Cumin powder 1 tablespoon
Mace powder 1/2 teaspoon
Nutmeg powder 1/2 teaspoon
Clove powder 1 teaspoon
Caraway seeds (shahi jeera) 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Salt to taste
Oil 4 tablespoons

Steps:

  • Combine all the above masala powders in a bowl. Add salt, oil and water and knead into hard dough. Divide the dough into ten equal portions and shape them into flat round tikkis. Place these on a tray and sundry for two to three days. When completely dry store them in an airtight jar, crumble and use when required.

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