biryani masala powder recipe | homemade biryani masala | with 21 amazing images. The perfect blend of spices for the perfect Biryani! biryani masala powder is an essential item in a typical Indian kitchen. Cooked with a mix of rice and veggies, biryani masala powder gives rise to an aromatic and flavourful Biryani that will steal everyone’s hearts. Although biryani masala powder is readily available in stores, this homemade biryani masala version will easily outdo all these. To get this homemade biryani masala right take care not to over-roast the ingredients. To make biryani masala powder you just need to roast them lightly to remove any moisture, and must ensure the ingredients do not change colour. If you are unsure of this, you can even keep them in the hot sun to dry. Also measure the quantity of ingredients in biryani masala powder properly to get the ideal mix of flavours. Tips for the perfect biryani masala powder recipe. For best results, always prepare spice blends in small quantities but, if preparing in large quantity then dry roast each whole spice separately rather than roasting everything together. You can also try making other Indian spice mixes like the Sambhar Masala and Homemade Tandoori Masala Powder. Enjoy biryani masala powder recipe | homemade biryani masala | with step by step photos and video below.

goda masala recipe | Maharashtrian goda masala | kala masala | with 25 amazing images. The goda masala is a Maharashtrian goda masala, the Maharashtrian version of garam masala. goda masala is used in several traditional Maharashtrian dishes, to give a tongue-tickling flavour and appetising aroma. goda masala has a whole lot of ingredients, but you can add or remove some of these as per your preference and taste. Some people, for example, add triphal too to this masala. You can use Byadagi chillies instead of Kashmiri chillies if you want less spice and a deep colour. So, what we have given you is a basic Maharashtrian goda masala recipe that you can modify as per your taste. What is important is to split the ingredients into three groups when making Maharashtrian goda masala – one that needs to be dry-roasted, one that needs to be roasted with oil, and finally the group that needs to be added directly. Then, you can process each group and grind. Notes on goda masala. 1. When the pan is moderately hot, dry roast coriander seeds on a slow flame for 3 minutes or till they release aroma and turn light brown in colour, while stirring continuously. Transfer into a deep bowl. Ensure you don’t brown them a lot. 2. Make sure the roasted stuff is cooled completely before grinding Maharashtrian goda masala to avoid lumps. Use this aromatic goda masala to make authentic Maharashtrian dishes like Panchamrut, Misal and Batata Ani Flower Cha Rassa. Learn to make goda masala recipe | Maharashtrian goda masala | kala masala | with step by step photos and video below.

chole masala powder recipe | homemade chole masala powder | with 22 amazing images. There is joy, freshness in making your own chole masala powder recipe. The aroma and flavour you get from homemade chole masala powder beats the chole masala powder packet you buy from the store. Indeed, a freshly-ground batch of chole masala powder will beat any commercial brand hands down. This is because homemade chole masala powder is pure, free of adulteration, fresh and made with love! They have a strong aroma and intense flavour, and just a sprinkling is enough to boost your dish. This recipe shows you how to make the perfect Dry Chole Masala Powder at home. You can make a small or medium batch, depending on how frequently you use it. We have pan roasted the ingredients in chole masala powder, because that is the fastest and most convenient way. However, if you have time, you can toast the ingredients in the oven, or sun dry them for two days. Also, take care to sort the ingredients carefully to remove impurities like small stones, dirt and husk. We have started by dry roasting kashmiri red chilies, cinnamon black cardamom and bay leaves and set aside. further, in the same pan, we have add the cumin seeds, caraway seeds, coriander seeds, fennel seeds, carom seeds, cloves, pomegranate seeds and black peppercorns. Dry roast them on a medium flame for 2 minutes or till they change their color. Transfer to a plate and keep aside to cool. Mix together all the dry roasted ingredients and blend in a mixer till smooth. Put mixture in a bowl and add the nutmeg, dried mango powder, mace powder, asafoetida, black salt and salt. Mix well, cool and store chole masala powder in an air-tight container. We suggest you follow the chole masala powder recipe exactly because a little more less of any ingredient tends to change the flavour. In fact, we learnt this the tough way – on our first attempt we added more of dalchini and the flavour was too overpowering. Now we got it perfectly right – and so will you! When mixed with kabuli chana (chick peas) to make the ever popular North Indian Chole Bhature or for other innovative dishes like Chole Samosa Chaat , Chole Tikki Chaat , this homemade chole masala powder recipe will add the punch required to make the dish a sure hit! The next time you can even try making Garam Masala at home to help you create an array of Indian foods. Enjoy how to make chole masala powder recipe | homemade chole masala powder | with detailed step by step photos below.

tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with 26 amazing images. tandoori masala is a versatile spice blend that can be used to make a variety of dishes Learn how to make tandoori masala recipe | homemade tandoori masala | tandoori spice mix | Bringing together a wide assortment of spices in one handy powder form, the homemade tandoori masala powder makes it easy to add a spicy touch to your culinary adventures! tandoori masala is a blend of spices that is used to marinate and cook tandoori paneer or vegetables. This tandoori spice mix gives you the same flavour and aroma as store-bought Tandoori Masala, in fact even better because it is freshly-made at home. You can make a batch of this spice powder and store it in an airtight container. Tips to make tandoori masala: 1. Dry roast the masalas on slow flame so they doesn’t burn and give bitter flavours. 2. You can adjust the amount of spices to your liking. 3. Tandoori masala can be used to make aloo, paneer, gobi etc Enjoy tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with detailed step by step images.

Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with 39 amazing images. Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala is a spice powder which finds its presence in every Maharashtrian household. Learn how to make Maharashtrian Malvani masala. To make Malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium flame for 4 minutes. Switch off the flame, add the turmeric powder and nutmeg powder and mix well. Transfer into a big plate and cool it completely. Once cooled, blend in a mixer till smooth. Store in an air-tight container. Use as required. Malvani masala powder is a popular Maharashtrian spice mix, which is used to flavour curries and sabzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices! While every housewife has her own recipe of this Maharashtrian Malvani masala, we have itemized each ingredient with precise proportion to get the perfect consistency, texture and aroma. Make a batch of this Malvani masala and store it in a dry, airtight container away from direct sunlight. Keep the jar well-lidded so that the aroma is locked in. You can also stock up on other dry homemade masalas like biryani masala, tandoori masala and sambar masala. Tips for Malvani masala powder. 1. Store in an air-tight container, it stays fresh upto 6 months. 2. Malvani masala is famously used to make vaal ki usal. 3. Roast masala on medium flame only. 4. Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter. 5. Cool the ingredients completely then only grind it. 6. Do not blend the masala continuously or it will release oils and will become like semi-paste. 7. Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour. 8. You can make your everyday gravies using this masala like: usal, misal, sabzi etc. 9. If you eat more spicy food, you can also use other varieties of dry red chillies as per your choice because Kashmiri chillies are less spicy. Enjoy Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with step by step photos.

Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo. To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander. Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to. The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh. Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter. Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri. Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.

Subz Shahjahani uses a wide range of spices. Its uniqueness lies in the fact that the prepared paste is precooked and then added to the gravy thus giving it a distinct flavour. This gravy tastes best with boiled mixed vegetables though you can add almost any other vegetable to it. It is advisable to remove the whole spices before serving.

kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | with 27 amazing images. kodri and moong basanti pulao is a vibrant and flavorful rice dish made with kodri millet (foxtail millet), moong dal (green gram), crunch of nuts and touch of sweetness from raisins. Learn how to make kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | kodri and moong basanti pulao recipe is a delightful dish that combines the nutty flavor of kodri (also known as barnyard millet) with the subtle sweetness of moong dal (split mung beans), resulting in a wholesome and aromatic pulao. This diabetes and kidney friendly basanti pulao is not only bursting with flavor but also rich in protein, fiber, and essential nutrients, making it a wholesome addition to any table. kodri and moong basanti pulao offers a multitude of health benefits owing to its nutritious. Here are the main ingredients used for making this recipe: 1. Kodri is a good source of essential nutrients such as magnesium, phosphorus, and iron, while moong dal provides vitamins like folate, vitamin B6, and vitamin C. Additionally, the inclusion of vegetables adds vitamins, minerals, and antioxidants to the dish, enhancing its nutritional profile. 2. Moong dal (split mung beans) is a great source of plant-based protein, essential for muscle repair, growth, and overall body function You can also try other interesting diabetes and kidney friendly recipes like the hariyali mixed sprouts dalia pulao recipe and Bulgur Wheat and Matki Pulao. pro tips to make kodri and moong basanti pulao recipe: 1. Soak the kodri and moong dal for at least 4 hours or overnight. This will help the grains cook evenly and become soft. 2. Use ghee for frying the spices and nuts. This will add a rich flavor to the pulao. 3. Instead of kodri you can use any other grain of your choice to make this recipe. Enjoy kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | with detailed step by step photos.