Indian cuisine is known for its perfect blend of spices which can give our taste buds a near orgasmic experience! Particularly, if you are into experimenting with flavours just like me, you can find a variety of dishes where the same spicy mixtures can be incorporated to create surprisingly delicious results. Presenting one such recipe which is traditionally used for pickling raw mangoes in summer which you can have a great time experimenting with. Happy cooking!
Ingredients:
- Turmeric powder (haldi) - 2 teaspoons
- Powdered asafoetida (hing) - 1 teaspoon
- Fenugreek seeds (methi) - 1 tablespoon
- Mustard - 3 tablespoons
- Red chilli powder - 3 tablespoons
- Onion nigella Seeds (kalonji) - 1 tablespoon
- Fennel seeds (saunf) - 1 tablespoon
- Coriander seeds (dhania) - 2 tablespoons
Method:
- In a pan, dry roast the fenugreek seeds till they turn light golden. Transfer to a plate and set aside to cool
- Similarly, one by one, using the same pan, dry roast fennel (until it turns aromatic), the kalonji (till just warm) and the coriander seeds (until light golden) and transfer to the same plate
- Once all of the above have cooled down, add the turmeric, chili powder, asafetida, and mustard and grind to a coarse powder in a mixer grinder
- Store in an air-tight container for future use
Tip:
This spice mix tastes best with acidic foods
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