This recipe is for creating the masala paste for all non-vegetarian or vegetarian dishes that require masala. This paste substitutes for garam masala powder. I learnt this from my mother. Masala paste is very easy to make and can stay in the refrigerator for several weeks, if stored properly in an airtight container.
Ingredients:
1. Coriander Seeds (Dhaniyalu) -- ½ cup
2. Cloves (Lavangalu) -- 2 teaspoons
3. Cinnamon (Dalchina Chekka) -- 1 inch piece
4. Poppy Seeds (Gasagasalu) -- 1 teaspoon
5. Black Pepper Corns -- ½ teaspoon
6. Cardamom (Yalukalu) -- 2 cloves
7. Ginger -- 2 inch piece cut into small pieces
8. Garlic -- 4 big pods
9. Coconut Powder -- 2 teaspoons
Method of preparation
Fry gasagasalu and black pepper together in a small pan until the gasagasalu turn light brown. Do not over roast them or add any oil to them.
Grind all ingredients listed including the roasted gasagasalu and black pepper corns.
Add a little water as you grind to make a fine paste. Masala paste is ready to use.
Store in an air tight container and refrigerate it. You can add as your taste permits to the dish you plan to cook.
Ingredients:
1. Coriander Seeds (Dhaniyalu) -- ½ cup
2. Cloves (Lavangalu) -- 2 teaspoons
3. Cinnamon (Dalchina Chekka) -- 1 inch piece
4. Poppy Seeds (Gasagasalu) -- 1 teaspoon
5. Black Pepper Corns -- ½ teaspoon
6. Cardamom (Yalukalu) -- 2 cloves
7. Ginger -- 2 inch piece cut into small pieces
8. Garlic -- 4 big pods
9. Coconut Powder -- 2 teaspoons
Method of preparation
Fry gasagasalu and black pepper together in a small pan until the gasagasalu turn light brown. Do not over roast them or add any oil to them.
Grind all ingredients listed including the roasted gasagasalu and black pepper corns.
Add a little water as you grind to make a fine paste. Masala paste is ready to use.
Store in an air tight container and refrigerate it. You can add as your taste permits to the dish you plan to cook.
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