2 chilies (up to 4)
2 cinnamon sticks
3 bay leaves
1 1/2 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon green or black cardamom seeds
2 teaspoon black peppercorns
1 tablespoon sesame seeds
1 teaspoon fennel seeds
1 teaspoon ajowan seeds
1/2 tablespoon cloves
1/2 tablespoon mace
Directions: How to Cook Gujerati Masala (Hot)
The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.
General Directions: If chilies are used remove seeds from chilies. Dry roast the whole spices over a medium heat until the darken, stirring often to prevent scorching. Cool then grind into a powder. Dry roast any fresh leaves for a few minutes. Grind then add to mixture along with any powdered spices.
Recent comments and reviews for this recipe:
| Bharti Singh writes:|
It is very important to keep us informed about the indian recipes because they are very delicious and aalso very nutricious
Posted on 19 Jun 2008, 17:09 ET
| Sebastian writes:|
Hi ladies, anohter great video! Just wondered about replacing the black cardamoms (I only have green!), am I right in saying I should use 2-3 green pods instead of the 12 black ones? Also, do you take out the seeds of the green pods too after roasting and before grinding?
Posted on 03 Sep 2012, 19:10 ET
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