This recipe is a highly guarded secret and it took me quite a while to get hold of it. Now, it’s revealed for you to try out. It can be used in any spicy gravy with onion and dry coconut. It is similar to dry Kolhapuri Masala or Ghati Masala.
Equipment and Utensils
Coffee Blender / Mixer
Ingredients
200 grams Dry Kashmiri Red Chilies
100 grams Coriander Seeds
20 grams Fennel Seeds
15 grams Black Peppercorns
15 grams Cloves
15 grams Star Anise
10 grams Mace
10 grams Cinnamon Powder
4 Black Cardamoms
2 Big Bay Leaves
4 Thriphal Fruits
Directions
Mix all ingredients.
Divide the mixture into 3-4 batches so that grinding is easy.
Place once batch into electric coffee grinder.
Grind it for 1 minute.
Remove the lid carefully.
Test by rubbing a little of the mixture between thumb and forefinger.
Finely ground spices should not feel gritty.
If necessary, grind for another few seconds.
Grind remaining batches in a similar fashion.
Put the masala into an airtight container.
Preparation Time: 9 minutes
Cooking Time: 0 minutes
Number of Servings: 40 (10 grams Each)
Nutritional Information
Total Calories: 992.6 Kcal
Fat: 35.765 gm
Protein: 52.325 gm
Carbohydrates: 115.57 gm
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