Green Masala Spice Mix Food

GREEN MASALA SPICE MIX

Steps:

• Put all the ingredients into a food processor and blend until you have a smooth paste.
• Divide the mixture in approx tablespoon size portions and freeze for later use.
• It's as simple as that and use in any recipe that calls for masala. You will never go back to buying curry powder!

BALTI MASALA SPICE MIX

Steps:

• Roast, cool and grind the whole spices.
• Mix with the ground ones, and store tightly covered.

CHAAT MASALA SPICE MIX

Steps:

• Like all Indian/Pakistani spice mixes, dry roast the cumin and coriander seeds lightly in a frying pan. Cool for 10-15 mins before grinding.
• This recipe sees 2 inda chillies - Spicy red chilly powder and sweet paprika flakes. Paprika may be substitued with Kashmir chilli powder or coarsely ground deghi mirch (small round chillies) with seeds,
• Cream of tartar further heightens the tart note and is sold in a powder form.
• Ginger powder si also known as sonth. Whole sonth stores well but is tough to run in the dry grinder. Buy ground sonth when possible.
• Sal ammonia or Baker's ammonia further increases the tartness of the recipe. Known as Nohoder in Pakistan/India. Also known as Lime Salt. This is Ammonium Chloride or Mineral Salt.
• Watch the clove powder - it is stinging pungent - fdont get liberal with it.
• Hing = asafoetida. Contributes to the aroma (sour & sulphuric) and whets the appetite. This is a very bold spice mix, impertinent because of the foods it is going to enhance (bland yoghurt, boiled potatoes,etc). This strong flavors and aroma is its hallmark.

MOM'S HARRA MUTTON(MUTTON WITH GREEN MASALA)

Steps:

• Heat oil/ghee in a cooker.
• Fry garlic and ginger in the oil/ghee to a golden brown colour.
• Add onions and fry to a golden brown colour.
• Add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered).
• Mix well.
• Add the mutton pieces/mutton chops.
• Fry well.
• Add 3/4 cup of water.
• Cook under pressure for 10 minutes.
• In the meantime, to the yogurt, add the corriander leaves, mint leaves, methi leaves, spinach and green chillies (green masala mixture).
• Remove pressure from the cooker.
• Add the low-fat yogurt and green masala mixture to the mutton.
• Cook over low heat till the gravy thickens.
• There is no need to keep on stirring while the dish is cooking.
• Serve hot with rotis (Indian flatbreads) on a cold ROMANTIC night!

ACHAARI MASALA SPICE MIX

Steps:

• dry roast only coriander and cumin seeds before grinding.
• COARSELY grind all the spices.
• mix together all the spices in their powdered form.
• bottle into air tight jars.
• use 2 tblsp per kilo of meat.

TANDOORI MASALA (SPICE MIX)

Steps:

• Mix all the above ingredients (without roasting them first) and push through a fine sieve.
• Store in an airtight container and close the lid tightly after use.