Full Written Recipe for Kolhapuri Kanda Lehsun Masala
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 600 gm
Ingredients:
Whole kashmiri red chilli 75 grams
Whole byadgi red chilli 60 grams
Lavangi mirchi 120 grams
Coriander seeds 60 grams
Cumin seeds 25 grams
Caraway seeds 3 grams
Fennel seeds 12 grams
Mustard 12 grams
Sesame seeds 12 grams
Poppy seeds 12 grams
Bay leaf 5 grams
Cinnamon 5 grams
Star anise 5 grams
Clove 5 grams
Black peppercorn 12 grams
Black cardamom 3 grams
Green cardamom 3 grams
Mace 3 grams
Triphal 3 grams
Mesua ferrea 3 grams
Oil 3-4 tbsp
Turmeric 12 grams
Asafoetida 3 grams a piece
Fenugreek seeds 3 grams
Stone flower 3 grams
Onions 75 grams (sliced)
Garlic cloves 60 grams
Ginger 25 grams
Fresh coriander a small handful
Fresh coconut 60 grams
Salt 40 grams
Ginger powder 12 grams
Nutmeg powder 1 gram
Method:
I'm using three 3 different types of whole red chillies, kashmiri & byadgi used for giving colour to the masala, whereas the lavangi chillies used for giving the spice element to the masala. You need to sun dry them for atleast 2 days or you can also bake them in oven at 100℃ for 20-25 minutes, or you could also toast them in the pan in batches and roast until they become crispy, the main idea is to expel the moisture present in the chillies & make them super crispy & dry, oven & sun dry works the best, after drying, remove the stem & transfer in the grinding jar, grind to make fine powder. Empty it in a big size thal
Further, set a pan on medium heat until its moderately hot, add coriander seeds, dry roast on low flame until it’s aromatic, remove it a plate and allow to cool down.
Further add cumin seeds, caraway seeds & fennel seeds, stir & dry roast them on low flame until its aromatic, once roasted nicely, transfer in the same bowl the coriander is in.
Further, add mustard seeds, sesame seeds & poppy seeds, dry roast them as well until they are aromatic, and transfer them as well in the same bowl.
Ive toasted the spices as per their sizes.
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8 фев 2022
