We are starting the Blogging Marathon 18th Edition today. We have successfully completed one whole moth of blogging with three posts phased out over four weeks. Though a certain amount of pressure is missing, I think everybody agreed that we get more time on hand, which leaves us quite relaxed and tension free. This also prompted me to plan for my other topic of interests like the Menu planning, Blogging 101, and so on. I am even planning to post some menus for diabetes.
Coming to the theme for the first week, I have chosen to do Indian Basics. Of all the topics, I am forever so interested about basics. Knowing basics in any cuisine, helps us know more about it and learning the tricks makes it all the work involved very easy. Anything and everything can fall under Basics. There is always the tempering techniques, what goes into tempering, spice powders, masala powders that enhance a dish.
I would say the highlight of this masala surely lies with using Marathi Mogga and Rathi Puvvu (Dagad Phool / Pathar Phool / Black Stone Flower).
Coming to the theme for the first week, I have chosen to do Indian Basics. Of all the topics, I am forever so interested about basics. Knowing basics in any cuisine, helps us know more about it and learning the tricks makes it all the work involved very easy. Anything and everything can fall under Basics. There is always the tempering techniques, what goes into tempering, spice powders, masala powders that enhance a dish.
I would say the highlight of this masala surely lies with using Marathi Mogga and Rathi Puvvu (Dagad Phool / Pathar Phool / Black Stone Flower).
Makes - 1/2 cup
Ingredients Needed:
Cloves – 7 - 9
Cinnamon – 1 big stick
Green Cardamom – 5
Black Cardamom - 2
Nutmeg, powder – 1/2 tsp
Cumin seed – 1 tsp
Shah jeera – 1 tsp
Mace – 3
Marathi Mogga - 1
Rathi Puvvu / Dagad Phool / Pathar Phool / Black Stone Flower - 3 -4 nos
Star Anise - 2
You can also include 1/2 tsp of Fennel seeds
How to make biryani Masala powder:
Heat a non stick pan, when it's hot, simmer and add all the whole spices. Toss around for couple of mins making sure the heat is spread on all sides. Take care not to smoke or chard any spice.
When you have tossed it for couple of minutes, transfer to a plate and allow it to cool.
Grind to a smooth powder when it's cooled.
Store in an air tight container and use for making masala rice.
I also add taj patta/ Biryani leaf sometimes to this mix. That adds a different tone to the mix. Having this masala ready on hand really helps when you want to rustle a quick dish for your kids.
I have since then made couple of different dishes apart from the originally intended dish.
Stay tuned for the recipes made with this delicious aromatic masala powder.
I have since then made couple of different dishes apart from the originally intended dish.
Stay tuned for the recipes made with this delicious aromatic masala powder.