Kunna masala

Ingredients:

1. Cumin seeds 1 tbsp.
2. Mace 1 tsp.
3. Whole coriander 8 tbsp.
4. Whole black pepper 1 tbsp.
5. Star anise 2
6. Cloves 1 tbsp.
7. Green cardamoms 1 tbsp.

Methods:

• Roast the cumin seeds, mace, whole coriander, whole black pepper, star anise, cloves and green cardamoms.
• Then grind all the ingredients together into powdery form.
• Use immediately or preserve in an air tight jar.

Special Nihari masala

Ingredients: 

1. Fennel  2 tbs.
2. Black pepper 1 tsp.
3. Cumin seeds 2 tsp.
4. Green cardamom  2
5. Cloves 1 tsp.
6. Black cardamom  2
7. Whole coriander 2 tbsp.
8. Cinnamon 1inch piece
9. Nutmeg  and mace 1/4 tsp.
10. Aniseed flower 1
11. Dry ginger small piece or 1/4 tsp.

Method:

• Grind all the ingredients into powdery form.
• Keep in the air tight jar.

Chili paste

Ingredients:

1. Red chili powder 3 tbsp.
2. Salt 1/4 tsp.
3. Ginger garlic paste 2 tbsp.
4. Lemon juice 1/4 cup
5. Oil 2 tbsp.

Method:

• Heat oil in a pan.
• Add ginger garlic paste fry for few seconds.
• Then put red chili powder and salt, mix well.
• Add lemon juice to it.
• Cook for 1-2 minutes.
• Take it out in a bowl serve.

Pav Bhaji Masala

Ingredients:

1. Red chili powder 1tbsp.
2. Coriander powder 1 tbsp.
3. Cumin seeds 1tsp.
4.  Black pepper 1 tsp.
5.  Cinnamon 1 tsp.
6.  Clove 1 tsp.
7.  Black cardamom 2
8.  Dry mango powder 2 tbsp.
9.  Fennel seeds 1/4 tsp.
10.  Turmeric powder 1 tsp.

Method:

• Grind all the above ingredients together.
• Put in an air tight jar.
• Use immediately or later making pav bhaji or any other similar dish .

Ginger garlic paste

Ingredients:

1. Ginger 1 cup
2. Garlic 1cup
3. Salt 1 tsp.
4. Oil 1/3 cup

Method:

• Heat the oil and let it cool.
• Wash and blend ginger and garlic in a blender adding oil and salt.
• Do not add water.
• Grind it into a fine paste.
• Put in a air tight jar and refrigerate.