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..
Bombay Sandwich Masala
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
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|
|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|
|Spread them on a paper and let them cool|
|store in a air tight container|