I was in lebanese food mood, i wanted to share some lebanese recipes in my blog, since it is many of us favourite. When i was looking through my lebanese cookbook. I found few pantry staple for that cooking. As you know, i like to make everything from scratch. Because finding ingredients like baharat spice, tahini, pomegranate molasses can be really hard for some people. So no worries, i will be sharing all those recipes in this blog soon..
Similar Recipes,
Bombay Sandwich Masala
Sambar Powder
Rasam Powder
Bachelor Sambar Powder
Biryani Masala Powder
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 10 mins
Cooking Time : 10 mins
Makes : 1/2 cup
Cinnamon / Pattai – 5 cm piece
Dry Red Chilli – 8
Kashmiri Dry Red Chilli – 8
Cardamom / Yelakai – 10
Cloves / Krambu – 10
Whole Coriander Seeds / Malli – 1 tblspn
Whole Black Pepper – 2 tblspn
Cumin Seeds / Jeerakam – 1 tblspn
Dry Ginger Powder / Chukku Podi – 1 tblspn
Method:
Take all the ingredients except ginger powder in a pan and roast on low heat till golden.
Add in ginger powder and saute for 20 more sec.
Now let them cool a bit, add it in a blender and powder it finely.
Spread on a paper and let them cool a bit.
Store in a air tight container.
Take your whole spices |
Take cinnamon in a pan |
add in red chilli, I added few kasmiri red chilli as well |
add in coriander seeds |
add in cumin seeds |
in goes some cardamom and cloves |
add in crushed nutmeg |
add in whole black pepper |
Now roast them on low heat till it turns light golden |
saute this on low heat |
keep mixing |
now you see it has turned little golden |
roast till it gets little dark |
add in dry ginger powder |
saute for 20 sec |
take this in a blender |
powder them |
done |
Spread them on a paper and let them cool |
store in a air tight container |
Is it necessary to add kashmiri dry red chilli or it is optional.
no it is optional
what is nutmeg?is that compulsory to add?