In India, cooking from scratch is a long-standing culinary tradition. We spend a lot of time preparing every Indian dish, and this tradition is still practiced in many homes across the country. Generally, the spices used in curries and stir-fries are made by hand, while some people now prefer to use ready-made spices which are easily available in the markets.
But nothing compares to homemade condiments, especially the flavors that emerge when they are first combined. These spices can completely change the look and taste of food.
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https://www.youtube.com/watch?v=FfL_xhAALr4″ width="424" height="238" frameborder="0" allow fullscreen="allow fullscreen" ></iframe> <p>With our hectic schedules and limited time, over time, it becomes convenient to add pre-made spices to the dishes. But don't worry, we have a masala recipe for those dishes which are usually made on a day to day basis. All you have to do is have your blender and the ingredients ready, and your homemade masala is ready to use.</p> <p><strong>Materials you need</strong></p> <p>1 teaspoon cumin</p> <p>1 tsp shahi cumin</p> <p>1 tsp whole coriander</p> <p>1 tsp yellow mustard</p> <p>tsp fenugreek seeds</p> < p>1 teaspoon fennel</p> <p>1 tsp chana dal</p> <p>1 teaspoon nutmeg powder</p> <p>1 tsp turmeric powder</p> <p>1 tsp ginger powder< /p> <p>Take 12-15 black peppercorns</p> <p>8-10 cloves, tsp mace</p> <p>6 green cardamoms</p> <p>4 large cardamom< /p> <p>2-3 cinnamon</p> <p>3-star fennel</p> <p>6-7 dry red chilies</p> <p>1 tbsp black salt</p> <p>How to make Multi-Purpose Masala:</p> <p>First of all, roast all the spices in a pan and keep it to cool down.<br/> Now fry the gram dal in a pan till it becomes light golden. <br/> After this, roast cumin, fennel, coriander, fenugreek seeds and yellow mustard seeds and keep them aside.<br/> Now fry cinnamon, cloves, cool and fry. That is, fennel, cardamom and mace in a pan on low flame.<br/> After this grind all the things in the grinder.<br/> Now add dry ginger powder, turmeric powder, black salt and nutmeg powder to this mixture and grind it again.</p> <p>Voila! Your multipurpose vegetable masala is ready. After the spices are ready, store them in an airtight container and store them at room temperature. This will not spoil your masala for a month. The spice can also be stored in the refrigerator to keep for more than a month.</p> <p>allLatest Lifestyle News And today’s fresh news Here