Home-made spices- Masalas Recipes

HOW TO MAD MASALA AT HOME

I am Dr Rabia khan, a resident of Faisalabad, Pakistan

 and a Graduate in human health. My passion for health and

 nutrition and a natural love 

for  cooking  drove  me  to  come  up.

I perpetually keep on searching  for new  ideas and 

information related to cooking, 

health and nutrition. Wherever  I go and whatever  I do,

 my antennas are always 

alert  for any whiff of something new and  interesting.

 As soon as I get hold of an 

interesting piece of  info, I process  it and deliver 

 it to my readers with the help of 

my site :http://lifemasalaa.blogspot.com/

RECIPES List

Rabia All Spice Masala-------------------------------------->

Rabia  Karhai Gosht Masala ---------------------------------------->

Rabia  Goda Masala ----------------------------------->

  

Rabia Biryani Masala new special-------------------->

Rabia Biryani Masala hot spicy  ----------------------------------------->

Rabia Achari Chaanp masala---------------------------------------->

Rabia Chai Masala ----------------------------------------->

Rabia Chhole Masala ------------------------------------>

Rabia Curry Powder -------------------->

Rabia Fish Curry Masala Recipe ------------------>

Rabia Hot Garam Masala ------------------>

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Rabia Curry Powder

Ingredients : 

ü Whole cumin seeds, roasted – 2 

tbsp 

ü Whole Cardamom Seeds, 

roasted – 2tbsp 

ü  Pepper – 1 tsp 

ü Whole Coriander Seeds, roasted 

– 2 tbsp 

ü  Ground Turmeric – ¼ cup 

ü  Dry Mustard – 1 tbsp 

Method : 
v Place all ingredients in a container with an airtight lid. 
v Shake to combine. 
v Store in a cool dry place for up to 6 months.  
v When ready to use, grind and add to dishes according to taste. 

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Rabia Achari Chaanp masala

Ingredients:


Mutton Chops ½ kg 
Gram Flour (roasted) 2 tbsp 
Oil ¼ cup
Ginger Garlic 1 tbsp
Lemon 1 tbsp 
Raw Papaya 1 tbsp 
Salt 1 tsp
Prepared Achari Masala 2 tbsp 
Yogurt ½ cup


Method:


In a pan, marinate chops with yoghurt gram flour, raw papaya, juice salt,achari masala mix all well. Heat oil in a pan, add marinated chops cover and cook on low flame till done. Serve garnish with onion rings,

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Rabia Biryani Masala new special

Ingredients:


Nutmeg 1 
Mace 4 – 5 pieces
Green Cardamom 15
Black Cumin Seeds 1 tsp
Clove 1 tsp 
Black Pepper 1 tsp
Star Anise 4 
Cinnamon 4 sticks 
Degi Lal Mirch Powder 4 tbsp
Coriander Powder 4 tbsp
Chili Powder 2 tbsp
Salt 1 tbsp
Turmeric 2 tsp
Whole Plums 15 
Whole Bay Leaves 2 
Whole Green Cardamom 15 
Black Pepper 15 
Whole Cloves 15 
Whole Cinnamon 4 sticks

Method 


In a coffee grinded grind together nutmeg maze, green cardamom black cumin, cloves, black pepper, badiyan, cinnamon very well. Add in all the powder masala, and all the whole spices mix well and preserve inan air tight bottle

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Rabia All Spice Masala

Ingredients : 

ü  Dry Whole Sankeshwari Red 

Chilies – 200 gms 

ü  Dry Whole Reshampatti Red 

Chilies – 300 gms 

ü  Coriander Seeds – 125 gms 

ü Whole Turmeric Sticks – 50 gms 

ü  Cumin Seeds – 50 gms 

ü  Black Mustard Seeds – 50 gms 

ü  Sesame Seeds – 50 gms 

ü  Fennel Seeds – 50 gms 

ü  Fenugreek Seeds – 25 gms 

ü Whole Cinnamon sticks – 25 gms 

ü Whole Black Peppercorns – 25 

gms 

ü Whole Cloves – 10 gms 

ü  Carraway seeds – 10 gms 

ü  Nutmeg – 1 whole 

ü Whole Green Cardamom – 10 

gms 

ü  Black Cardamom – 5 gms 

ü White Poppy seeds – 5 gms 

ü  Mace  - 5 gms 

ü  Star Anise – 5 gms 

ü  Stone Flower – 5 gms 

ü  Bay Leaves – 5 gms 

ü  Asafoetida – 5 gms 

ü  Peanut oil – 2 tbsp 

Method :
v Remove the stalks from all dry red chilies.
v Smear with oil and dry in hot sunlight for 3-4 days or roast on slow flame
till the aroma rises.
v One must be careful while roasting not to break the chilies because the
aroma can lead to severe sneezing and coughing bouts.
v After this, roast each ingredient on slow flame separately till fragrant and
crisp. When cool grind to a fine powder and bottle.
v Keep in refrigerator for a long period.
v Use 2-5 tsp of this masala as required for different recipes. This is used for
both Vegetarian and Non-Vegetarian dishes.

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