Tuesday

DHANSAK MASALA POWDER

@@@@@@@@@
DHANSAK MASALA POWDER

Can be made at home and stored for at least a year. Store in Tupperware, its airtight.
1 kg CORIANDER SEEDS
200 gms CUMIN SEEDS
50 gms POPPY SEEDS (khuskhus)
100 gms SMALL RED MUSTARD SEEDS
100 gms YELLOW MUSTARD SEEDS
100 gms PEPPER
75 gms ANISEEDS (BIG SAUNF)
75 gms FENUGREEK SEEDS
100 gms CAROM SEEDS (AJWAIN)
100 gms BAY LEAVES
75 gms BLACK CARDAMOM
15 gms GREEN CARDAMOM
15 gms CLOVES
15 gms CINNAMON
4 pcs MACE
4 pcs NUTMEG

Roast all the above spices in a microwave and grind together in a mixie. Strain through a sieve and grind once again till you have a fine powder. Store.

This masala is used by parsis for tempering most lentils for example, black masoor, bengal gram , green moong, etc recipes for which I shall give from time to time.





PARSI CUISINE (ABSOLUTELY THE BEST IN THE WORLD)

I AM VERY HAPPY TO HAVE A FORUM WHERE I HAVE THE OPPORTUNITY TO INFORM A WIDE AUDIENCE ABOUT THE BENEFITS OF CERTAIN WAYS OF COOKING.
THE BESTEST FOOD IN THE WORLD IS A DISH WHICH INCORPORATES A LOT OF VEGETABLES WITH A SMALL AMOUNT OF MEAT. IT SHOULD HAVE SPICES AS THEY ARE IMPORTANT IN AIDING DIGESTION AS WELL AS KEEPING YOUR RESPIRATORY TRACT FREE OF MUCUS, ETC. THIRDLY IT SHOULD CONTAIN WATER ADDED DURING THE COOKING PROCESS. EVEN SPICY FOOD CAN BE DIGESTED IF THERE IS WATER IN IT.

A LOT OF YOU WOULD SAY WHAT'S SO GREAT ABOUT THAT......THIS SOUNDS MORE LIKE A SOUP THAN A TASTY DISH. THE DISHES I WILL GIVE BELOW WILL
PROVE THE POINT. I WILL KEEP ADDING MORE AND MORE SUCH DISHES FROM TIME TO TIME ON THIS PAGE.



@@@@@@@@@
DHANSAK MASALA POWDER

Can be made at home and stored for at least a year. Store in Tupperware, its airtight.
1 kg CORIANDER SEEDS
200 gms CUMIN SEEDS
50 gms POPPY SEEDS (khuskhus)
100 gms SMALL RED MUSTARD SEEDS
100 gms YELLOW MUSTARD SEEDS
100 gms PEPPER
75 gms ANISEEDS (BIG SAUNF)
75 gms FENUGREEK SEEDS
100 gms CAROM SEEDS (AJWAIN)
100 gms BAY LEAVES
75 gms BLACK CARDAMOM
15 gms GREEN CARDAMOM
15 gms CLOVES
15 gms CINNAMON
4 pcs MACE
4 pcs NUTMEG

Roast all the above spices and grind together in a mixie. Strain through a sieve and grind once again till you have a fine powder. Store.

This masala is used by parsis for tempering most lentils for example, black masoor, bengal gram , green moong, etc recipes for which I shall give from time to time.

3 comments:

  1. CresceNet2:38 AM

    Oi, achei seu blog pelo google está bem interessante gostei desse post. Gostaria de falar sobre o CresceNet. O CresceNet é um provedor de internet discada que remunera seus usuários pelo tempo conectado. Exatamente isso que você leu, estão pagando para você conectar. O provedor paga 20 centavos por hora de conexão discada com ligação local para mais de 2100 cidades do Brasil. O CresceNet tem um acelerador de conexão, que deixa sua conexão até 10 vezes mais rápida. Quem utiliza banda larga pode lucrar também, basta se cadastrar no CresceNet e quando for dormir conectar por discada, é possível pagar a ADSL só com o dinheiro da discada. Nos horários de minuto único o gasto com telefone é mínimo e a remuneração do CresceNet generosa. Se você quiser linkar o CresceNet(www.provedorcrescenet.com) no seu blog eu ficaria agradecido, até mais e sucesso. (If he will be possible add the CresceNet(www.provedorcrescenet.com) in your blogroll I thankful, bye friend).

    ReplyDelete
  2. is it possible to get pre-packed Dhansak Masala Powder??....I live in Hyderabad, India....

    ReplyDelete
  3. is it possible to get pre-packed Dhansak Masala Powder??....I live in Hyderabad, India....

    ReplyDelete