SEASON SPEACIAL MASALAS [RECIPES]

Jay Jinendra after the yummylicious tea time cakes  now it's time for this ""*season special""" home made masalas yes you can make different types of masala that we use in our daily basis like garam masala chaat masala  chass masala pav bhaji masala chaat masala Punjabi dry gravy masalas.etc.......we bring readymade masala like Everest Suhana Badshah etc..... Now we want our kweens to make there own  masalas

South Indian Sambar Masala

Ingredients:-

Coriander seeds – 3/4 cup

Red chillies  – 10-12pieces 

Fenugreek seeds – 1 spn

Urad dal – 1/4 cup 

Channa dal – 1/4 cup 

Pepper corns – 1spn 

Cumin seed – 1 spn

Curryleaves - 10-12 leaves

Asafoetida (Hing)- 1/2 spn

Drycoconut grated- 1/2cup

Method

     In a pan dry roast all ingredients individually and transfer into a plate.

The entire roasting should be done in medium flame only.

1.Coriander seeds until they are slightly brown.

2. Channa dal and urad dal until  they slightly change its colour.

3. Fenugreek seed,peppercorns,cumin seed  until it turns golden,

4. Curryleaves  roast until crispy

5.Red chillies until crispy

6.Grated dry coconut till golden brown and they turn aromatic

     Transfer the roasted ingredients and asafoetida(except roasted coconut) to a mixer jar and grind first. Now add coconut to mix and grind to a fine powder.

Finally, sambar masala is ready, store in a air tight container and use to prepare sambar recipes.

Aditi Mota, Vadakara

KKK Group-1  `3

CHAT MASALA

100 gm cinnamon

100 gm coriander seeds

100 gm jeera

4 tb spn pepper

4 tb spn anar dana

4 tb spn variyali

16 pc Kashmiri red chillies

Dry roast all the above ingredients in pan on low flame and let it cool and make a powder then add it to the ingredients given below and grind it again

8 t spn black  salt ( sanchar )

8 t spn Powder sugar

13 tb spn aam Chur powder

4 tb spn rock salt (sindha)

4 tb spn dry ginger powder (soonth)

4 t spn hing

4 tb spn salt

Nidhi Anmol Lodaya

  Pachora

Chai Masala

2 cup dry ginger 

3/4th or 1 cup  green elaichi (as per your preferred flavour)

1/4 cup cinnamon 

1/4 cup cloves

1/2 cup pepper corns

Method

 ● Sun Dry all the above ingredients for 4-5 days 

Then

● Initially grind only dry ginger in a mixer and then add all the other ingredients and grind them till it becomes fine powder..

● Later sieve it and the chai masala is ready..

☆ You can directly use the leftover particles of the masala which you got after sieving for the chai.

Note : The image do not resemble the proportions of the masala...

Hemali Mota 

  Calicut

Name : Priya Hiren Momaya

From :  Mulund Mumbai

 9029519953

KDO KKW GROUP 1

 Simple ,Easy And Quick Recipe

to Make Butter Masala

Chaas Masala 

1 small bowl ajmo 

1 small bowl jeero 

1 small bowl variyari 

1 small bowl akkha dhana 

1/2 tea spoon salt 

1/2 tea spoon hing 

1/2 tea spoon ginger powder 

1/2 teaspoon saunchar (black salt ) 

2 small piece of cinnamon stick 

10 piece lal pari laung (cloves)

10-12 piece black pepper 

Method 

First Roast this 4 things together on low medium flame 

akkha dhana , jeero ,variyari and ajmo 

and mix them to powder using mixture 

Second Roast this 3 things together on low medium flame 

cinnamon stick ,laung and black pepper 

and mix them to powder using mixture

Now mix both the powders together 

add hing ,ginger,balck salth and salth in the mixture and mix well

this mixture can be used in butter milk,vegetable and fruit salad 

you can also add mint and coriander powder on top of mixture (optional)

Curry powder 

• 2 Tbsp ground coriander

• 2 Tbsp ground cumin

• 1 1/2 Tbsp ground turmeric

• 2 tsp ground ginger

• 1 tsp dry ground mustard 

• 1/2 tsp ground black pepper

• 1 tsp ground cinnamon

• 1/2 tsp ground cardamom

• 1/2 tsp chili powder 

 Mix all the spices and blend it a mixie , store it in a airtight jar.

Jasmine Chheda 

Plainsboro- New Jersey

SMITA and PARUL MOMAYA

VARADIYA

ANDHERI( E) _MUMBAI.

9221278879

9820521879

KITCHEN KWEEN. 2

 RASAM POWDER.                                   

Ingredients,_ 1 cup Dhana ,half cup jeera ,half cup methi dhana, 20to 25 whole red chilli, 2 tbsp pepper corns . Roast every thing in a pan on low flame till it becomes crispy .cool &make powder using mixer This can be stored in air tight container .It is Authentic south indian masala.

NAME : Tejal khona

From : vapi

Recipe : 

*Dhana Jeera Masala*

Usefull for :

Daily vegetable

  

Ingredients  as below

   

Aakha dhana/Coriander seeds  :     500gm

Jeera/ cumin seeds   : 100gm(as per taste you can add more or less)

clove/lavang     :   5gm

Mace/Javintri   :   10gm

Bay leaf/Tejpatta   : 2 to 3 leaf

star Anise/chchakraphool  : 10gm

Turmeric/Haldi  :  2 tbsp

cinnamon stick/Dalchini : 2inch size piece

Dry curry leaves/kadi patta : 25 to 30 leaf

stag flower/dagad full : 10gm

Recipe making : 

Roast all masala separately till it becomes completly dry and crispy

Mix all and Grind together in mixer.

Then add Haldi in mixture for bright color.

Now, our home made Dhana Jeera Masala is ready .

Keep in Air Tight container and can be used upto 12 months.

GARAM MASALA 🔥

     -Sejal Dand. 

      9617771344

     Malkapur

 

CORIANDER SEEDS 5OO gms

JEERA 200gms

SHAHI JEERA 10gm

TEJ PATTA 25gm

LAUNG 25gms

MIRI 25gms

MASLANI SELRY 25gms

DAGAD FUL 10gms

BAADIYA 10gms

VARIYARI 25 gms

JAVANTRI 1/2 gms

TAJ 50 gms

KHUS-KHUS 15 gms

🟢 ADD KHUS-KHUS DIRECTLY TO THE BLENDING JAR..

Kutchi Dabeli Masala

Ingredients:

2-3 Dry Red Kashmiri Chili

2-3 tbsp Kashmiri Red Chili Powder

¼ cup of Grated Dry Coconut

1 tbsp Sesame Seeds

2 Big Black Cardamom

1 Medium Cinnamon

2 tsp cumin Seeds

1 tsp Fennel Seeds

¼ cup Coriander Seeds

1-2 Bay Leaves

3-4 Cloves

1 tsp Black Peppercorn

2 Anise

1 tsp Black Salt

2 tbsp Sugar

1-2 tbsp Oil

Method:

First roast coriander seeds, cumin seeds, fennel seeds, clove, peppercorn, cinnamon, anise and bay leaves in the pan for a minute on medium flame, transfer it to the plate and let it cool down.

Now roast grated coconut, dry red chili and sesame seeds in the same pan for less than a minute on low flame, transfer it to the same plate and mix with the pre-roasted mixture. Keep aside for few minutes.

Add all the roasted ingredients into the grinder bowl. Add black salt, red chili powder and salt, mix it and grind it.

Now remove it into the mixing bowl. Add sugar, oil and mix it

Dabeli Masala is ready

KKK GROUP 2

Nirali Bhate

+91 7600633204

Gandhidham - Kutch

Khama jain 

Mulund (east)

Usal Misal Masala 

ingredients

Coriander seeds 2 tbsp

Cumin seeds 1tbsp

Sesame seeds 1tbsp

 Methi seeds 1tsp

Pepper corn 10-15

Cloves 10-12

Cinnamon 1 inch

Saunf 1tsp

Star anise 2

Dagad fool 2 

Kashmiri mirchi powder 4 tbsp

Haldi 1tsp

Dry roast all the ingredient except chilli powder and haldi. Grind when it gets cool and add chilli and haldi.After mixing sieve it and store in Glass jar.

 

Punjabi masala dry

Ingredients 

Kashmiri red chillies - 10-12 nos

Coriander seeds - 2tbspn

Jeera -1 tbspn

Cloves-5

Cinnamon -1big stick

Peppercorns -10 nos

Bay leaves -2-3 nos

Variyali-1tspn

Javantri-1 whole 

Til -1tbspn

Khus khus-1tbspn

Melon seeds - 1tbspn. 

Method 

Dry roast everything. Grind to fine powder. The above ingredients will yield 1bowl of masala.

Smita Shah 

Mulund East 

9869025275 group 1

Sau Seema Chandresh Lodaya   

BarbqueMasala 

For 50 grms       ingredients

2Tbs  Dhaniya

1Tbs jeera 

1Tbs Til

1/2Tbs Mari 

2Tbs Lal Mirch powder 

1Tbs Chat masala 

1Tbs Sugar 

1/2Tbs Namak 

1Tbs Garlic powder (optional) 

Dhaniya Mari Til  jeera ko dry roast Kare 

Sabhi samagri ko sath mein barik grind

 kar le.

Khyati dharamshi, Bangalore.                Amritsari paratha masala 

3 tb dhana dry 

1 tb jeera 

1 tb vrayali 

1 tb annar Dana 

1 katori red dry chills 

1 tb  amachur 

Black n white salt according to taste 

1 tb callonji optional 

1 ts oil 

In pan dry roast all the masala, adding one by one. N grind it coarsely. This masala can be added to any paratha stuffing, like paneer,Cabbage , muli or even plain paratha

Priya Deepak Karani 

Mulund , Mumbai 

KDO Kitchen kween 2

*Chole Masala Recipe*

Ingredients:

100 - 125 gm Coriander Seeds (Dhaniya) [Depends]

30 gm  Mix  Cinnamon (Dalchni), Cloves (Luong) & Peppercorns (Black Pepper)

50 gm  Fennel Seed (Saunf or variyali)

20 gm   Khus Khus (Poppy Seeds)

25 gm Dried Red Chilli

25 gm Cumin (Jeera)

2 Tsp  Salt (as per taste)

2 Tsp  Red Chilli Powder ( as per required)optional

1/2 - 1Tsp Oil

Method:

1. Roast all ingredients by separately

2. Roast Jeera with Salt

3. Roast Dried Red Chilli with Oil for Crispy (Khasta)

4. Cool Down all Ingredients for few minutes

5. Grind all Ingredients along with Red Chilli Powder & upto fine powder.

* Roast all Ingredients in medium flame

 

Jai jinendra

Sau Grishma Kumarpal Poldiya Jalgaon

Jain Noodles/ Maggie masala

Ingredients :

Coriander powder  1 tbsp

Red chili powder 1/2 tbsp

Garam masala  1/2 tsp

Turmeric powder 1/4 tsp

Jeera powder     1/2 tsp

Dry ginger powder 1/2 tsp

Aamchur powder1/2 tsp

Black pepper      1/2tsp

Methi powder 1/4 tsp

Chili flakes 2 tsp

Corn flour 1 tsp

Sugar 1 tbsp

Method :Add all ingredients in grinder and grind once

NOTE: The above recipe was for Jain Noodles/Maggie masala, in case you would like to make a  Non-Jain one , You just need to add garlic and onion powder 1/2tbsp each.

શાકના સંભારિયા નો મસાલો।                                 

સામગ્રી : ચણાનો લોટ ધા ણાજીરું લાલમરચાં હળદર ગરમ મસાલો સંકેલા શીંગ અને તલનો ભુક્કો સૂકું ટોપરુ ખમણેલું મીઠું સાકર લીંબુ    પ્રથમ એક કડાઈમાં થોડું તેલ લઇ ચણાના લોટને શેકી નાખવો પછી બીજી બધી સામગ્રી મિક્શ કરવી આ સંભારિયાનો મસાલો કોઈ પણ શાકમાં ભરી શકાય અમેરિકામાં તો ૧૨ મહિના ૨ વર્ષ વાપરે છે

Laxmi Meisheri 

98690 46370

Group 2

Chatapata Chaat masala.. 

Ingredients..

                           Jeera 100gms.                         Black pepper 50gms........ Lavang 25 gms.........          Amchoor powder 25 gms.    Black salt powder approx 50 gms or according to ur taste n requirement.           Table salt free flowing  25 gms...                                 

Method.

                                 Dry roast d jeera, lavang, black pepper on a slow flame n in a heavy bottomed pan, allow it to cool n grind it to a fine powder, add d amchoor, black salt powder and table salt to it... Ur multi purpose Chaat masala is ready...to spice up and enhance the taste of ur Chaat, sandwiches, salads, fruit Chaats, aloo Chaat, salt lassi n butter milk.. This masala is predominantly used in North India in their famous Chaat dishes,espcially d tasty Chaats of Delhi, Amritsar n Indore.. D food heavens of India...

Mamta Ashish Momaya... 

From Salem... 

Tamil nadu.. 

Group 1

     

Frankie Masala

by Deepa Hiren Nagda 

Mulund

Ingredients:

2 tbsp Red Chilli Powder

2 tbsp Jeera Powder

1 tbsp  Garam Masala

1 tbsp  Dhana Powder

3 tbsp  Amchur Powder

1  tsp    Haldi

1 1/2 tbsp Black Salt

Mix all the ingredients and keep it in a jar. As we have used all dried powder this Frankie Masala will last upto one year also.

: Paratha masala

Samgri---

Dhana powder 4tsp level

Jeera powder 4 tsp level

Sanchal powder 1-1/2 tsp level

Aamchur powder 2 tsp Full

Kitchen King masala 4tsp level

Pavbhaji masala 6 tsp level

Chat masala 1 tsp Full

Redchilli powder 6 tsp level

Garam masala 2tsp level

Jirralu powder 1tsp level

Salt 1tsp or your test

Badhi samgri mix kari mixi ma nakhi charn karvu.

Airtight jar ma bhari levu.Darek jatna paratha ma nakhi testy parathas enjoy karo.

THANKS😊😊

 Bharati B lodaya

Bengaluru

9072683514

Kitchen king masala

Ingredients 

Dry Kashmiri chilli 10-12

Aakha Dhana 3tsp

Shahi Jeera 1tsp

Methi Dana 1/2 tsp

Elcha 1

Chakri phool 2

Taj 6-7

Laving 7-8

Javintri 2

Jaiphal 1/4 tsp

Aakhu jeeru 2tsp

Mari 3tsp

Suth powder 1tsp

Green ilaichi 10-12

Khas khas 2tsp

Variyali 1tsp

Sanchar powder 2tsp

Chana dal 2tsp

Aamchur powder 1tsp

Haldi 1tsp

Method-

Pehla dry kashmiri marcha seki leva for 2 min on slow flame ene kadhi ne bija badhi aakhi vastu sathe nakhi 2 min mate sekvi.

Badhu thandu thai jay etle badha j ingredients  mix kari pisi leva.

And your Kitchen king masala is ready to use.

Kalpana Hanshkumar Maisheri

 (Mulund W)

Rachana Mehul shah

(Bhuj)

Spices For Chaas Masala Powder:

Dried Pudina Leaves - 20gm 

Sanchar Powder - 50gm

Dhaniya Powder - 100 gm

Black Pepper - 4-5 nos

Jeera - 150 gm

Salt - As Per Taste

Rosat all ingredients in microwave for 5 min at 900 degree 

After cool down of all ingredients 

grind it in mixture

Resturant styles gravy mixes               Ingredients : 

10 Grams Cashew Powder

10 Grams Sesame Powder

10 Grams Melon Powder

1/2 Teaspoon Ginger Powder

1/2 Teaspoon Garam Masala

1 1/2 Tablespoon Onion Powder

1/2 Teaspoon Garlic Powder

1 Teaspoon Powder Sugar

1/2 Tablespoon Tomato Powder

2 1/2 Tablespoon Kashmiri Red chili powder

1  Tablespoon Dhania Powder/ Coriander seeds 

1/2 Tsp Haldi 

1 Tsp Roasted Maida/ All purpose flour

20 Grams Milk Powder

1 Tsp Salt

 

Whole spices: 

3-4 Back pepper

2 Cloves

1 medium cinnamon stick

1 Bay leaf

1 Black Cardamom

1/2 Tablespoon Kasoori Methi

1 Teaspoon oil.       Method  Take all the dry ingredients together in a bowl.

To fry whole spices, heat oil and on medium heat fry whole spices till they are fragrant.

Allow whole spices to cool completely and then mix with the dry spice mixture.

Store this  in airtight glass jar and use whenever required.

How to use. Gravy mixes. Take 50grms mix add 1cup curd or milk. Mix well keep 5mints rest  make 3 medium  tamato n make puree of it  use Cooke well n add veggies of ur choice or add panner. Sabji ready in 10mints

For golden gravey add orange food colouring n redchilly powder n whole chilies 3 to 4 it will bit spicy

: For green gravey add palak powder or green good colour dry  u can make many  more any additional variation

By Admin Urmi lodaya

Thanks and congratulations to all the 

Participants for your active participation

Admin

Ms. Daksha Mota

    Ms  Manorama lodaya

Ms.Rashmi Ajani

Ms. Harsha shah.

Ms. Urmi lodaya

Thanks and regards

Nilam Nagda

Dombivli