Tuesday, March 3, 2015

Vangi Bhaat Masala

1/4 cup each urad and roasted chana dal
3/4 cup dry coconut
15 dry ed chilies
2 tbsp coriander seeds
2" cinnamon stick
10 cloves
3 star anise
1/2 tsp khuskhas (poppy seeds)
1-2 tsp oil
  1. In a tsp oil lightly roast dals till red. Remove. 
  2. In the same pan roast red chilies. remove. 
  3. In the same pan roast cinnamon, cloves and star anise. 
  4. Dry roast coriander seeds and coconut till lightly golden. 
  5. Cool everything. Combine all ingredients and grind to get a coarse powder. 
  6. I avoid using salt so that I can control it on a per dish basis. You can add salt if you want while grinding. 
  7. Stays well in the refrigerator. 
  8. Use it to make vangi bhaat and any stir fry.
Dishes to make with this
Vangi Bhaat

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