Hey Friends, today we are going to share kolhapuri Kande lahsun masala, Kolhapur is a very famous par of Maharashtra, India. This place is very famous for their different types of masala and chatnees (sauces). They love very spicy food, so let’s start today’s kande lahsun Masala…
Asafoetida / Hing – 2tsp
Black Cardamom – 4 pieces
Bay leaves – 7 to 8 Leaves
Bedge / Lavangi Mirchi – 50g
Black cumin seeds/ shah jeera – 10g
Black pepper – 10g
Cinnamon – 10g
Cloves – 10g
Coriander seeds – 50g
Cumin seeds – 10g
Dried coconut – 20g
Dried red chili – 50g
Garlic – 50g
Mace – 10g
Nagkesar – 10g
Onion – 250g
Star anise / karnaphul / badam phool – 10g
White sesame seeds – 10g
BEFORE WE START RECIPE PLEASE TAKE NOTE:
- First fine chop onion and make it dried in son light for 2 to 3 days then use masala for long. This way you can increase life of your masala.
- Take 1 tbs of rock salt as preservative while grinding chilies.
First we need to roast some items and some of them are needed to fry then grind and mix well.
Items need to roast:
Coriander Seeds, Dried Coconut, Cumin Seeds, Black Cumin Seeds, Sesame Seeds Roast it well and grind it then keep powder a side.
Items need to fry:
Black Pepper, Cloves, Nagkesar, Cinnamon, Star Anise, Mace, Bay Leaves, Asafoetida Bulb, Onion, and Black Cardamom fry this all items, till all items get crisp. Then grind it all one by one and while grinding fried onion mix with garlic and now grind both till fine powder. Now grind dried red chili and bedge mirchi (for color) till fine powder.
Now mixes all powders –dry roasted and fried both powder and grind one more time to mix it well. Now final and last time take all powder to mix with chili powder and mix well in a mixer.
Yes! Friends your Onion and Garlic Masala is now ready to use. You can use this spice in all non – veg and Veg spicy Dishes.
How to Store:
Take an airtight container to store, this should be clean and dry, now fill with masala and clean the mouth of your container and pack it well. Keep freshness for long time use asafoetida bulb to keep on the top of the masala and then at last keep this container in the refrigerator for long life.
Categories: "Mix Masala"
1 reply »