RECIPES OF TAMILNADU: CHANA MASALA & CHICKEN / MUTTON MASALA

CHANA MASALA:

INGREDIENTS:

Dry Pomegranate Seeds (Anardana) - 1 table spoon
Coriander seeds - 3 table spoon.
Cumin seeds - 1 table spoon.
Cardamom seeds - 2 tea spoon.
Black pepper - 2 tea spoon.
Cloves - 1/2 tea spoon.
Cinnamon - 3-4 pieces.
Red chilli powder - 1 tea spoon (8 whole)
Black salt - 1 tea spoon.

PREPARATION METHOD:

Roast dry pomegranate seeds, coriander seeds and cumin seeds on a pan. Let them cool down for a while.

Mix all the masala well in a plate and put them in a grinder. Grind all the masala well in a grinder into powdered form. Chana Masala powder is ready.

Store the masala in an air-tight container and use whenever you make Chole or Channa recipe at home.

Take 2 tea spoon channa masala powder to make 100 gms chole recipe.

CHICKEN/MUTTON MASALA:

INGREDIENTS:

Coriander Powder (Malli) – 1 tbsp
Turmeric Powder (Manjal) – 1/2 tsp
Chilly Powder (Mulaku) – 2 tsp
Black Pepper Powder (Kurumulaku) – 1 tsp
Fenugreek (Methi) – 1/4 tsp (optional)
Cumin (Jeerakam) – 1 tsp
Fennel Seeds (PerumJeerakam) – 1 tbsp
Cloves (Grambu) – 8 to 10
Green Cardamom (Elakka) – 2
Cinnamon (Pattai) – 2″ long piece
Star Anise (Thakkolam) – 1
Nutmeg Powdered (Jathikka) – 1/4 tsp (optional)
Mace (Jathipoo) – 1 (optional)

PREPARATION METHOD:

First, dry roast the powders lightly, followed by the whole spices. Dry roasting increases the shelf life of the masala powder.

Allow it to cool and then grind all the above ingredients to make a powder.

You will get around 5 tbsp of spice powder with the above measurements. Increase the proportions accordingly.

You can store this masala powder for a few days in an airtight container.

OTHER MASALA POWDERS: