The basis of an Maharashtrian meal is the tempering, bagar or the phodni as it is called in Marathi.We start with oil, when heated we add the mustard seeds and the cumin seeds which we allow to splutter, you should add the hing or asoefotida at this stage, then goes in the green chilies, turmeric powder and the curry leaves. This phodni is the basis of almost all the vegetables in a Maharashtrain cuisine.
Hence our spice dabba contains all these items , mustard seeds, cumin seeds, coriander seeds (used for masalas) , red chili powder,haldi or turmeric powder , dhania jeera (coriander-cumin powder), I have an additional Garam masala powder (made at home by me) .
MUSTARD SEEDS(turmeric and chilli powder too)
CUMIN SEEDS ( Dhania powder seen too)
CORIANDER SEEDS
TURMERIC or HALDI POWDER and MIRCHI or CHILLI POWDER
4 comments:
I sure can't live without the spice dabba :) Your pictures are pretty!
Love the pic of ur spice dabba. I have the same one though mine is very messy!You have some great recipes here.
Can you share the recipe of the garam masala powder?
hi
smitha
The garam masala which i make at home is very simple I keep it simple because i buy a lot of garam masala's from various stores and they are also given by relatives. I have realised that each person has a special touch to his or her masala and so tastes different from the other although the ingredients might be the same
mine contain
coriander seeds,cuminseeds,fennel seeds,cinnamon,cloves and pepper.
The proportion of each changes the flavour i dont have an exact amount i just look and decide.
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