Wednesday, March 28, 2007

Easy All-Purpose Masala Paste

This again, is from my mom. I've added my own touch to the concept. I think that is how we have million recipes for garam masala :-) But, hey, I'm not complaining about it.

This paste can be used almost in every curry, pulao (yes pulao!). Don't be put off by the list of ingredients. Once you have all of them, you are just few minutes away from the paste. The amount and choice of spices can be changed according to personal tastes. If using in a dish for kids, moderate the amount of spices.

What you need to make this paste:

1/2 medium sized onion, roughly chopped
1 medium sized tomoto, roughly chopped
1 inch ginger piece, roughly chopped
2 cloves garlic
1/2 cup mint leaves (optional)
4 green or red chilies
1/4 cup grated fresh coconut or 3 tablespoons dry coconut.

2 tablespoons coriander seeds
1/2 tablespoon jeera seeds
1 star anise
1/4 nutmeg
1 teaspoon cloves
1/2 inch cinnamon piece
2 cardamoms (elaichi)
1 dry bay leaf
2 tablespoons cashews

How to prepare:
Roast all dry spices and cashews in a saute-pan.
Mix all ingredients including the dry spices, add 1/2 cup water and grind fine in a blender. Do not add too much water. Add water only if the blender is not moving well.

This makes approximately 3 cups of paste. You may store it in refrigerator or freezer.

3 comments:

Khaoo said...

1/4 of a whole nutmeg? Is that right? Or is a tsp or tbsp missing?

Thanks

Vani said...

Khaoo,
Yes. 1/4th of whole nutmeg. Break a nutmeg and guesstimate 1/4th of it. :-)

Anonymous said...

Hi , I liked ur post particularly the way you specify the original names. and here I have a request for a recipe.

l am looking for recipe " tamarind and masala undalu" to use in dal( pappu) which reduces the process of making tamarind dal. these masala undalu are particularly used by people from rayalaseema.. (and it will be consistent all the times.