Rabia Hot Famous Garam Masala Recipe

Ingredients : 

ü  Coriander seeds - 4 tbsp 

ü  Cumin seeds - 1 tbsp 

ü  Black Peppercorns – 1 tbsp 

ü  Black Cumin seeds (Shahjeera) – 

1 ½ tsp  

ü  Dry Ginger – 1 ½ tsp 

ü  Black Cardamom - 3-4 large 

pods approx 

ü  Cloves – 2-3 

ü  Cinnamon - 2 x 1” pieces 

ü  Crushed Bay Leaves - 2 

Method :
v Heat a heavy skillet on a medium flame and gently roast all ingredients
(leave cardamom in its pods till later) except the dry ginger, till they turn a
few shades darker.
v Stir occasionally. Do not be tempted to speed up the process by turning
up the heat as the spices will burn on the outside and remain raw on the
inside.
v When the spices are roasted turn off the flame and allow them to cool.
v Once cooled, remove the cardamom seeds from their skins and mix them
with all the other roasted spices.
v Grind them all together, to a fine powder in a grinder.
v Store in an airtight container in a cool and dark place.
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Rabia Fish Curry Masala Recipe

Ingredients : 

ü  Dry Red Chili – 500 gms
or
ü  Red Chili Powder – 500 gms
ü  Coriander Seeds – 200 gms
ü Whole Turmeric Sticks – 50 gms
or
ü  Turmeric Powder – 50 gms 

Method :
v  If using whole dry red chilies break off all the stalks.
v Break the whole turmeric roots into small bits.
v Grind these two together with coriander seeds to form a fine powder.
v Sieve the contents and re-grind the residue till all of this is powdered.
v  If using powdered chili powder and turmeric, first grind the coriander
seeds fine.
v  In a mixing bowl, mix all three ingredients thoroughly well.
v Bottle in a dry airtight jar and keep.

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Rabia Biryani Masala hot spicy

Ingredients : 


ü  Fennel Seeds – 25 gms 
ü White Poppy Seeds – 20 gms 
ü  Cumin Seeds – 15 gms 
ü  Cinnamon Bark – 15 gms 
ü Whole Cloves – 10 gms 
ü  Green Cardamoms – 10 gms 
ü  Black Cardamoms – 5 gms 
ü  Star Anise – 5 gms 
ü  Carraway Seeds – 5 gms 
ü  Bay Leaves – 5 gms 
ü  Mace Blades – 5 gms 
ü  Nutmeg – ¼ 



Method : 

v Arrange each whole spice in order and keep ready for use. 
v On a low flame, dry roast each spice till crisp and aromatic. 
v When all of these have been dry roasted, mix and cool to room 
temperature. 
v Grind to as fine a powder as much as possible and store in an airtight jar. 
v This keeps for a month on the shelf. 

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Rabia Karhai Gosht Masala

Ingredients:

Whole Coriander 4 tbsp 
Whole Cumin Seeds 2 tbsp
Fenugreek Seeds 2 tbsp
Citric Acid ½ tsp
Black Peppercorns 1 tbsp
Red Pepper (crushed) 1 tbsp
Degi Red Chilies 1 tbsp
Chili Powder 1 tbsp
Salt 1 tbsp
Garam Masala 1 tbsp
Turmeric 1 tsp



Method:
Grind all together finally fill in bottle label and preserve.

HOW TO MAD MASALA AT HOME

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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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