15th December 2006, 02:18 AM
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 | IL Hall Of Fame | | Join Date: Dec 2006 City: Al Khobar State: Dammam Country: Saudi Arabia
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 Re posting the recipe for Quantities as per request.
(I) Tea Masala Powder: Cardamom, Clove, Cinnamon, jadi kai. 10 – 12 Cardamom, 5 – 6 clove, 2” sticks Cinnamon 2, 5 gm Jadi Kai. Powder all the ingredients and while preparing tea add a pinch of this masala. (2) Curry Masala Powder: 100 gms. Red chilly,150gms. Coriander Seeds, 50gms. Udad dal,25gms. Fenugreek seeds,75gms. Poppy seeds (kas kas),50gms. Black pepper and 1 coconut . Grind all of them and while preparing curry or kuruma add this powder. You can powder with out coconut and when you are pareparing curry or kuruma add fresh coconut. Or otherwise store grated coconut in freezer and use. Or keep this Curry Masala Powder it self in freezer after adding coconut. (3) Curry Masala Powder: 2”Ginger, 10 Green chilly, 5 Garlic, ½ spoon Red chilly powder, 1/2 spoon Sugar and ½ spoon ajwan (Omam). (4) Kuruma Masala Powder: 2” stick Cinnamon, 75 gms. Coriander seeds, 25 gms. Garlic, 2- 3 Tomato, 10 Green chilly, 1 spoon Feenal seeds (sonf , one small bitGinger, 50 gms Processed Channa dal (puttu kadalai), ½ coconut, 2 big or 10 – 12 small Onion and 5 red chilly. You can put Potatoes, Beans, Carrots, Peas, Nual Koal, Chow Chow etc., as per your wish. Grind all the ingredients and mix with cooked vegetable and make kuruma. 5) Rajasthani Masala Powder: Cumin seeds (fried and powdered), 2 table spoon Amchur, 2 table spoon Red chilly powder, 1/4 spoon Black pepper, 1/4 spoon Garam masala and 1/2 spoon Black salt . Mix all and use for curry varieties and kuruma.
Last edited by krishnaamma; 15th December 2006 at 02:26 AM.
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