Monday, February 10, 2014

Achari masala

Achari masala is a blend of various spices which are used in the prepration of Pickles. This masala can also used as a seasoning for vegetarian and non - vegetarian dishes. 


Coriander Seeds - 2 tablespoons (Dry roasted)
Fennel seeds or Saunf - 1 tablespoon (Dry roasted)
Cumin seeds  - 1 teaspoon (Dry roasted)
Fenugreek seeds - 1 1/2 teaspoon
Black Mustard seeds - 2 teaspoon
Onion seeds (kalonji) - 1/2teaspoon
Carom seeds (ajwain) - 1/2 teaspoon
Dry mango powder (amchur) - 4 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1 teaspoon


Dry roast coriander seeds along with Fennel seeds and Cumin seeds.Let it cool and add all the other ingredients of the achari masala and grind into a coarse powder. Store in an airtight jar.

Peal the baby potatoes and cut them into half (if using medium size potatoes then cut each potato into 4 pieces). Heat one table spoon oil in a kadhai, add a pinch of turmeric and fry the boiled potatoes until they start to turn golden.

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