Masalasetc

Here are some useful masalas which can be prepared earlier and kept in jars (some in the  refrigerator and some outside). By preparing these masalas ahead of time, cooking time is greatly reduced.

Methi mustard powder:

3 tsp methi seeds(fenugreek)

3 tsp mustard seeds

Roast separately without oil. Grind together to make fine powder. 

This blend can be used for chutneys such as coconut-mango chutney and  some pickles.


  

 

Eggplant Masala 

 

1/2 cup chana dal ( chickpea dal)

1/2 cup  urad dal ( blackgram dal)

1/2 cup coriander seeds

2tsp fenugreek seeds

Red chilies or chili flakes ( amount according to taste)
2 to 3 tsp hing
Salt to taste

 

Heat a pan and add a few drops of oil.  Fry the chilies/chili flakes. 

Transfer them to another plate and roast all the other ingredients separately until they give a nice aroma.

 When the mixture is cool, grind them all together in a blender or mill.  The powder need not be too fine, it can be coarse.  Add salt .
Store in an airtight jar.

 Kothimira Karam (Cilantro mixture) for making subzis like egpplant, kundru, zucchini, etc.

1 cup cilantro

2 Green chilies

Blend with a little water and save mixture in refrigerator.  Fry vegetables for a few minutes and add cilantro mixture.  Continue to cook until vegetables are done.

Onion masala:

1/2 cup onion peeled and diced
2 or 3 green chilis or 1 or 2 tsp chili powder
1 tsp dhania (coriander) powder

Grind all the ingredients together to a coarse paste. Can be stored in refrigerator for about a week.


Masala for Kootu and other dishes

¾ c shredded coconut (dry)

2 tsp channa dal

1 tsp jeera (cumin seeds)

½ tsp methi

2 tsp sesame (til)

Pinch hing

1 tsp oil

 

 

 

Grind all the ingredients together and store in a jar.