Category :Vegan, Jain, low fat, gluten free, Nut free
Preparation Time : 5 min.
Cooking Time: 7-8 min.
To roast:
1 ts oil
10 peppercorns
2 tbs coriander seeds
1 tbs cumin seeds
1 ts carom - ajawain seeds
15 clove
2 ts fennel seeds
1 ts sesame seeds
2 big cardamom
7 small cardamom
1/2 ts fenugreek seeds
1/2" dry ginger
1 tbs cumin seeds
1 ts carom - ajawain seeds
15 clove
2 ts fennel seeds
1 ts sesame seeds
2 big cardamom
7 small cardamom
1/2 ts fenugreek seeds
1/2" dry ginger
3-4 red chilies (you can adjust spiciness according to your taste)
1 ts turmeric
1/2 ts asafoetida
15 mint leaves
1 tbs besan (chick pea flour)
Mix:
1 ts nutmag
1/2 flower mace
pinch safron
1 tbs sugar
1 ts garlic powder (optional)
1 ts onion powder (optional)
salt as needed
1 tbs sesame seeds
1. In a wok roast all the roasting masala for 7-8 min at medium low heat.
2. Let it cool.
3. Powder everything together.
4. store in a airtight container.
1 ts turmeric
1/2 ts asafoetida
15 mint leaves
1 tbs besan (chick pea flour)
Mix:
1 ts nutmag
1/2 flower mace
pinch safron
1 tbs sugar
1 ts garlic powder (optional)
1 ts onion powder (optional)
salt as needed
1 tbs sesame seeds
1. In a wok roast all the roasting masala for 7-8 min at medium low heat.
2. Let it cool.
3. Powder everything together.
4. store in a airtight container.
