pepperhead212
Executive Chef
I made another batch of that Malvini Masala powder today - that was my favorite of those two new varieties I tried, and I used it all up!
Spices for the Malvani Masala powder, all toasted together with 2 tsp of oil. by pepperhead212, on Flickr
Malvani Masala powder - spices cooked in a small amount of oil. by pepperhead212, on Flickr
I also made another batch of the Chole Masala powder - something I really liked, and an Indian family I know really liked, so I ran out of that, too. I figured I'd measure all the spices out for both, toast them and cool them, and grind them, one after the other.
Here's the recipe for the
Chole Masala
Two batches of spices are cooked for this, for different times.
2 black cardamom, smashed lightly
4 large or 6 medium tejpatta (Indian bay leaf), broken up some
3" piece Sri Lankan cinnamon, broken up
12 medium or 8 large Kashmiri peppers, torn into pieces
2 Thai peppers, broken up (option)
The second batch will be cooked for less time:
4 tb coriander seeds
1 tsp fennel seeds
1 tb shahjeera (black cumin)
3/4 tsp blades of mace
1 tsp black peppercorns
2 tb cumin
1 tsp ajwain (carom)
8 whole cloves
2 tb pomegranate seeds
In about a 10" skillet, cook the first spices over medium heat for about 4-5 min., stirring and tossing until the peppers and bay leaves are browning some. Pour these onto a plate to cool, then add the second spices, and cook 1 1/2-2 minutes, or until the coriander is browning slightly, and wisps of smoke are visible, then pour onto the plate, to cool.
While cooling measure out the following powders:
1 tsp amchur (green mango)
1/2 tsp asafoetida
3/4 tsp ginger
2 tsp black salt
1 1/4 tsp salt
When the spices are cool, grind to a powder, and mix with the powders. Makes a little over 1 cup. Stores up to 2 months, more when refrigerated.
Spices for the Chole Masala powder, toasted in 2 batches. by pepperhead212, on Flickr
Chole Masala powder by pepperhead212, on Flickr
Spices for the Malvani Masala powder, all toasted together with 2 tsp of oil. by pepperhead212, on Flickr
Malvani Masala powder - spices cooked in a small amount of oil. by pepperhead212, on Flickr
I also made another batch of the Chole Masala powder - something I really liked, and an Indian family I know really liked, so I ran out of that, too. I figured I'd measure all the spices out for both, toast them and cool them, and grind them, one after the other.
Here's the recipe for the
Chole Masala
Two batches of spices are cooked for this, for different times.
2 black cardamom, smashed lightly
4 large or 6 medium tejpatta (Indian bay leaf), broken up some
3" piece Sri Lankan cinnamon, broken up
12 medium or 8 large Kashmiri peppers, torn into pieces
2 Thai peppers, broken up (option)
The second batch will be cooked for less time:
4 tb coriander seeds
1 tsp fennel seeds
1 tb shahjeera (black cumin)
3/4 tsp blades of mace
1 tsp black peppercorns
2 tb cumin
1 tsp ajwain (carom)
8 whole cloves
2 tb pomegranate seeds
In about a 10" skillet, cook the first spices over medium heat for about 4-5 min., stirring and tossing until the peppers and bay leaves are browning some. Pour these onto a plate to cool, then add the second spices, and cook 1 1/2-2 minutes, or until the coriander is browning slightly, and wisps of smoke are visible, then pour onto the plate, to cool.
While cooling measure out the following powders:
1 tsp amchur (green mango)
1/2 tsp asafoetida
3/4 tsp ginger
2 tsp black salt
1 1/4 tsp salt
When the spices are cool, grind to a powder, and mix with the powders. Makes a little over 1 cup. Stores up to 2 months, more when refrigerated.
Spices for the Chole Masala powder, toasted in 2 batches. by pepperhead212, on Flickr
Chole Masala powder by pepperhead212, on Flickr