Indian household is filled with different types of masala, every house’s kitchen pantry will have at least 3 to 4 masala ready in hand.
We love our masala without which our curries and sabzi won’t taste the way it does.
Homemade masala is at anytime best as they are freshly grounded, without any chemicals in them.
When I say without chemicals the question rises is how does the shelf-life increase of any product, firstly we don’t pack and keep it in any store or sell in hot or cold temperatures. Our motive is to give our loved ones everything fresh. But… if you want to increase the shelf life of the masala just store it in an airtight container in the freezer, this stays good for six months, use it as required.
Keep in mind the spices you are using should be fresh. This makes a huge difference to the taste.
While making this masala all the spices are dry roasted on low flame. Don’t be in a hurry while roasting let the flame be low and roast till you get the aroma of the spices.
This powder can be used in your pickles as well only you have to add turmeric, hing and coriander powder.
Add in your curries or sabzi like achari paneer, achari Gobi or achari eggplant. Add to your rice recipe like pulao.
Red Chilli can be adjusted according to your preference to be as spicy as you want.
So let’s get the recipe
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Achari Masala powder
- 2 tablespoon fenugreek/ Methi seeds
- 2 tablespoon fennel/ saunf seeds
- 2 tablespoon cumin/ jeera seeds
- 1 tablespoon kalonji/ Nigella seeds
- 1 1/2 tablespoon mustard/ rai seeds
- 1 tablespoon ajwain/ carom seeds
- 10 to 15 dry red Chilli
- 2 tablespoon amchur powder/ dry mango powder
- Take a wok/ kadhai on the flame of the stove on low
- Dry roast red Chilli till the colour changes to a bit dark remove to a plate
- Dry all the given spices together in the same kadhai
- Till you get aroma for 2 minutes
- Put Dry red chilli, amchur powder and the roasted spices in a grinding jar
- Grind to a fine powder
- Achari masala powder is ready
- Use as required, and store in an airtight container.
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