Taazgi masala
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Green saunf; (fennel seeds) |
| 250 | grams | Dhana dal; (roasted coriander |
| ; seed kernels, | ||
| ; commercially | ||
| ; available) | ||
| 125 | grams | Chaalia supari chips |
| 75 | grams | Jesthimadh powder |
| 50 | grams | Hari pathi; (muletti pathi) |
| ; cleaned | ||
| 5 | grams | Each cardamoms; cloves and cinnamon |
| ¾ | teaspoon | Black salt |
| ¾ | teaspoon | Sendha salt |
| ¼ | can | Kashmiri sugandh; (small) |
| 125 | grams | Ghee |
Directions
Clean supari and hari pathi thoroughly.
Dry roast saunf till aroma exudes.
Dry roast whole spices till brown and aroma exudes.
Cool both. Grind spices fine in dry grinder.
Grind fennel coarsely, in dry grinder.
Heat ghee in a very large pan, add supari and fry till golden brown.
Do not overfry or the supari with turn bitter.
It should exude a light aroma.
Add hari pathi, dhana dal. Stir, take off fire.
Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.
Mix very well either with hand or a large spatula.
Cool completely before storing in clean airtight jars.
To be served after meals in small quantities.
This is a favourite Indian digester or mouthfreshener.
Making time: 1 hour
Makes: One and a half 2-litre jars Shelflife: 8-10 weeks
Converted by MC_Buster.
Converted by MM_Buster v2.0l.