ESSENTIAL MASALAS FOR BENGALI CUISINE (Part 2)

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DRY MASALAS


GARAM MASALA

INGREDIENTS:

1. Cloves 100 grms
2. Cinnamon 100 grms
3. Cardamoms 100 grms
4. Sugar 1/2 cup

METHOD:

Put all the ingredients together in a dry grinder [mixer] and grind to a fine paste.
Store in an air tight bottle.


BHAJA MASALA

INGREDIENTS:

1. Jeera 50 grms
2. Dhania 100 grms
3. Dry red chilli 50 grms
4. Cloves 50 grms
5. Cinnamon 50grms
6. Cardamom [green] 50 grms
7. Cardamom [black] 10 grms
8. Bay leaves 10 grms
9. Black pepper 10 grms

METHOD:

Mix all the ingredients together and dry roast in a non-stick pan or kadhai until golden brown.
Let cool for a while.
Then grind the masala in a grinder[mixer] to fine powder.
Store in an air tight tin or bottle.

PS: This masala has a very strong odour. So it is my advice that while making it cover your nose and mouth with a cloth to avoid sneezing.


ROASTED JEERA POWDER

INGREDIENTS:

Jeera powder 100 grms

METHOD:

Dry roast the jeera powder in a non-stick pan in low heat until light brown and the roasted aroma comes.
Cool and store in air tight bottle.



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