Taste of united india
Here is a very easy Thandai masala powder recipe which can be made at home. Thandai is a refreshing drink very well integrated with the festival of Holi for years and years. You just can not have enough of chilled thandai. Chilled thandai, delicious chaat, colors, some holi Bollywood music and friends… what else you need. Here is the thandai masala recipe which is super
Ingredients: 1 tbsp Cumin Seed (Jeera) 1/2 tblsp dried Mint Leaves (Pudina Leaves) 1/4th tsp Carom (Ajwain) seeds 1/4th tsp Asafetida (Hing) Powder 1 tbsp Rock Salt (Kala Namak) 21/2 tblsp dried Mango (Aam) Powder 5 Cloves (Lavang) 1 tsp Ginger (Adrak) Powder 1 tsp Cayenne 1/4 tsp Tartaric Acid 1 tblsp Black Pepper corns (Kalimirchi) 2 tsp Salt (Namak) How to make chaat masala:
Ingredients: 3-4 dried whole Chili pods 3 tblsp Sesame seeds (Til) 2 tblsp Green Pepper corns 2 tblsp Black Pepper corns 2 tblsp White Pepper corns 1 tblsp whole Cloves (Lavang) 2-3 Cinnamon (Tuj/Dalchini) 20 green bruised Cardamom pods (Elaichi) 1/4th Cumin Seed (Jeera) 3/4th cup Coriander seeds (Dhania) 3 Bay Leaf (Tej Patta) 1 tsp ground Ginger (Adrak) How to make garam masala-bengali style:
Ingredients: 4 dried whole Chili pods 2 tblsp Sesame seeds (Til) 11/2 tblsp Green Pepper corns 11/2 tblsp White Pepper corns 1/4th cup whole Cloves (Lavang) 3-4 Cinnamon (Tuj/Dalchini) 22 Black Cardamom pods (Elaichi) 2/3rd cup Cumin Seed (Jeera) 1/4th cup Coriander Seed (Dhania) 2 Bay Leaf (Tej Patta) 1 tsp ground Ginger (Adrak) 1 tblsp Ground Nutmeg (Jaiphal) How to make garam masala-maharastra style:
Ingredients: 1/2cup Cumin Seed (Jeera) 2 tblsp Coriander seeds (Dhania) 4 sticks Cinnamon (Tuj/Dalchini) 10-12 bruised green Cardamom pods (Elaichi) 4-5 bruised black Cardamom pods (Elaichi) 10 Cloves (Lavang) 1/2 broken Nutmeg (Jaiphal) 3-4 blades of Mace (Javitri) 1 tblsp black Pepper corns (Kalimirchi) 4 whole Star anise (Dagad Phool) 5 Bay Leaf (Tej Patta) How to make garam masala-punjabi style: Roast all ingredients in
Ingredients: 3 dried whole Chili Pods 2 tblsp Pomegranate seeds 1/8th tsp Saffron (Kesar) threads 5 cloves of Mace (Javitri) 2 tblsp Green Pepper corns 2 tbsp White Pepper corns 2 tblsp whole Cloves (Lavang) 1/3rd cup Cumin Seed (Jeera) 2/3rd cup Coriander seeds (Dhania) 1 tblsp Fennel seeds (Saunf) 2 Bay Leaf (Tej Patta) 1tblsp Ground Nutmeg (Jaiphal) 2 tblsp Black Pepper corns (Kalimirchi)
Ingredients: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat
Ingredients: 5 Cardamom (Elaichi) 1/2 inch stick Cinnamon (Tuj/Dalchini) 5 Cloves (Lavang) 2 Bay Leaf (Tej Patta) 1 tsp Oil 2 tsp White Sesame seeds (Til) 2 tsp Coriander seeds (Dhania) 4 tsp flaked Coconut (Nariyal) 10 Black Pepper corns (Kalimirchi) 5 Cassia Buds How to make goda masala: Remove the cardamom seeds from their husks. Saute the cinnamon, cloves, cardamom and bay leaves in
Ingredients: 6 broken into several pieces dried Chilli (Mirch) 2 tblsp Coriander seeds (Dhania) 1/4 tsp Garam masala How to make kadai masala: Heat chilies and coriander in a pan, shaking the pan time to time, until they smell fragrant. Grind and add garam masala.
Ingredients: Cumin Seed (Jeera) Fennel seeds (Saunf) Fenugreek seeds (Methi) Black Mustard seeds (Raai / Raee) Nigella seeds How to make phanch phoron: Mix equal quantities of the above ingredients. It can be used whole or ground to a fine powder as per taste. Though it is available ready-mixed, it is possible to blend it at home. It is best to grind small quantities as
Ingredients: 1/2tsp Cumin Seed (Jeera) 2 tsp Coriander Seed (Dhania) 1 tsp Fenugreek seeds (Methi) 1 tsp Mustard seeds (Rai/Sarson) 6 broken into several pieces dried Chilli (Mirch) Few Curry Leaves (Kari Patta) 1/2 tsp Black Gram (Urad Daal) A pinch of Asafetida (Hing) 1 tblsp Black Pepper corns (Kalimirchi) How to make rasam masala: Roast all ingredients except asafetida in a dry pan and
Ingredients: 2 tsp Cumin Seed (Jeera) 6 tblsp Coriander seeds (Dhania) 8 Curry Leaves (Kari Patta) 1/2 tsp Asafetida seeds (Hing) 11/2 tsp Fenugreek seeds (Methi) 2 tsp Turmeric Powder (Haldi) 2 tsp Mustard seeds (Rai/Sarson) 11/2 tsp Red chilli (Lal Mirchi) 20 Black Pepper corns (Kalimirchi) 3 tblsp mixed dried Black Beans (Chawli/Lobhia) , Chickpeas (Chana) and Lentils How to make sambhar masala: Heat
Ingredients: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring
