Spices Recipes

img01Butter Chicken Masala
img05Chana Masala
img08Chat Masala
img02Chicken Masala
img04Chatney Pudina Masala
img03Curry Masala
img09Dahi Vada Masala
img06Dal Makhani Masala

Butter Chicken Masala

Recipe : Cut 500g chicken pieces and marinate them for half an hour. Mean-while make paste of 100g onions and 120g tomatoes. Also blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water. Alternately cashew nuts or 20g poppy seeds can also be used. In a flat pan heat 50g edible oil and cook chicken pieces & onion paste till light pink for 10 min. Add tomatoes, almonds paste & 15g Butter Chicken masala. Add water. Cook for 15 min. till right consistency. Check seasoning. Serve with 1 tspn. cream poured on top.

Chana Masala

Recipe : Soak 200g Chick Peas overnight with extra water. Strain. In a large pan heat 50g cooking oil. Fry 120g chopped red onions till golden brown. Add two chopped tomatoes (120g) and stir. Add 20g Chana Masala, 1 tspn. salt, and Chick Peas. Stir for 5 minutes then add 800 ml fresh water. Mix ½ tspn. baking soda. Bring to boil & cover. Simmer for 40 min on low heat. Alternately pressure cook for 20 min. with 400 ml water & ½ tspn. baking soda. Read cooking instructions on Chick Peas packet also.

Chat Masala

Recipe :Raw peanuts with shells3 cupsChaat masala1/4 teaspoonSea salt1 tablespoonTurmeric powder1 teaspoonSaltto tasteRed chilli powder1/2 teaspoon Roasted cumin powder1 teaspoonOnion chopped1 to sprinkleTomato chopped1 mediumGreen chillies chopped2Fresh coriander leaves chopped2 tablespoonsLemon juice2 tablespoons

Chicken Masala

Recipe : Grind 6 cloves of garlic, 60g. onion & 15g. ginger. Add ½ tspn. Deggi Mirch, 1 tspn. salt to make paste. Apply it thoroughly on cleaned, washed, chicken (800g approx.) Place embalmed chicken on a trivet inside a pressure cooker. Add ¾ glass of water and pressure cook for 10 min. When pressure drops, bring out Chicken & make cuts on breast & legs. Then mix 20g Tandoori BBQ Masala, ½ tspn salt, ½ tspn Deggi Mirch, 1 tspn gram flour, 3 tspn lemon juice & 3 tspn. water. Apply it on the chicken, inside cavity and into the slits. Bake in an oven preheated at 200c or Tandoor for 15 minutes. Then remove from oven and baste Chicken with 25g edible oil. Put into oven/Tandoor. Remove from oven when tender. Serve hot.

Chatney Pudina Masala

Recipe : 2 cups of fresh coriander leaves (cilantro)1 cup of mint leaves, packed 2-3 of green chillies (I like a less spicy green chutney - adjust to your taste)1/4 cup of chopped onions2 cloves of garlic (the large kind, if smaller, use more)1 pinch of roasted cumin / jeera (optional)1 heaping tsp of chaat masala1/4 tsp of sugar A squeeze of lemon or lime juice

Curry Masala

Recipe : Coriander Seeds 1/2 cup or lessCumin Seeds 2 tbspFennel seeds 3 tbsp Pepper Corns 1 tsp Black Mustard seeds 1 tbspDry Red Chili 5no.Methi seeds/Fenugreek seeds 1/4 tspCurry leaves15-20 leavesGround Turmeric/Turmeric Powder 2 tspGround Ginger/Ginger Powder 1 tspCinnamon 3" stick 2 no.sClove10 no.

Dahi Vada Masala

Recipe : Caw’s pea dal: 1 Cup Urad dal: 1 Cup Mung dal: ¼ Cup Sweet tamarind chutney: 3 Table spoons Green chilies and ginger paste: 2 Table spoons Chata Masala:1 Table spoons Red chilli powder: ½ Table spoons Cumin seeds powder: 1 Table spoons Oil for fry Salt as per taste Method How to Make Dahi Vada,Dahi Bhalla Recipe Step-1: Dip all dals in full water for 6 hours. After soaking, grind dal coarsely in mixer. Step-2: Add water, salt, Green chilies and ginger paste mix them well and make a little thick dough. Step-3: Take a pan, heat oil and fry Vadas as they are not break. Step-4: Soak fry Vadas in warm water. After few, minutes press very lightly to drain of the water. Step-5: Take a curd and make them liquid. Pour a curd on Vadas . Step-6: Garnish Salt, Red chili powder, Chata Masala , cumin seeds powder and Sweet tamarind chutney and serve it.

Dal Makhani Masala

Recipe :Soak overnight 110g Black Lentils (Urad whole) and 30g Red Kidney beans. Strain away water. Add 1.5 litre warm water in a deep pan and boil the beans till they are soft. Add more water when required. Separately cook 120g tomato puree & 15g Dal Makhani masala. Transfer it to boiling beans. Mix and simmer for 10 minutes. Add 40g cream and 30g butter. Check seasoning. Serve with Tandoori Parantha, Naan or Rice.