Briyani masal is a major ingredient. What ever the type of briyani it is, if you add just a tsp of this powder it gives a very good flavor and real colour to the briyani.
This is purely my moms type of blending spices. This is similar to garam masala that we buy from stores. But as it is home made you will like it more. Without this masal briyani is not it. It is very easy to prepare and you can store in a air tight container.
This powder not only adds flavour to briyani but also to kurumas (all variety). If you like this taste of spices you can add a pinch of this to lime juice, soda or even water.
Ingredients:
Cloves - 9 - 10 nos
Cinnamon stick - 1 big/ 10gm
Fennel seed (Sombu) - 10 gm
Cardamom - 6 - 7 nos
Black stone flower (Kalpasi) - 10 gm
Poppy seed (Kasa kasa) - 10 gm
Marathi mokku - 3 nos
Star anise - 3 nos
Pepper (whole) - 1 tsp
Bay leaf - 2 nos
Method:
1) Dry roast (no oil) all these in a pan.
2) Allow it to cool. Grind it.
3) If you want fine powder sieve it. But i like to grind it coarsely.
Note :
1) Store in air tight container
2) Do not over roast. Roast in medium heat.
3) Make sure that all the spices are fresh.
4) Do not use wet spoon while using powder.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
This is purely my moms type of blending spices. This is similar to garam masala that we buy from stores. But as it is home made you will like it more. Without this masal briyani is not it. It is very easy to prepare and you can store in a air tight container.
This powder not only adds flavour to briyani but also to kurumas (all variety). If you like this taste of spices you can add a pinch of this to lime juice, soda or even water.
Ingredients:
Cloves - 9 - 10 nos
Cinnamon stick - 1 big/ 10gm
Fennel seed (Sombu) - 10 gm
Cardamom - 6 - 7 nos
Black stone flower (Kalpasi) - 10 gm
Poppy seed (Kasa kasa) - 10 gm
Marathi mokku - 3 nos
Star anise - 3 nos
Pepper (whole) - 1 tsp
Bay leaf - 2 nos
Method:
1) Dry roast (no oil) all these in a pan.
2) Allow it to cool. Grind it.
3) If you want fine powder sieve it. But i like to grind it coarsely.
Note :
1) Store in air tight container
2) Do not over roast. Roast in medium heat.
3) Make sure that all the spices are fresh.
4) Do not use wet spoon while using powder.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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