Dry Cashewnut Masala - Shwetha Amit Pai
IngredientsCashewnuts : 2 cups
Coriander seeds : 1 tablespoon
Cumin seeds : 3 tablespoons
Black peppercorns : 10-12
Fennel seeds (saunf) : 1 teaspoon
Clove : 1 Dried
red chillies : 3-4
Oil to deep fry
Chaat masala : 1 teaspoon
Black salt (kala namak) to taste
Curry leaves : a fistful
Sugar 1 teaspoon
Method
Step 1Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. Heat sufficient oil in a kadai and deep fry cashewnuts till light golden. Drain and put into a bowl.
In the same oil, fry the curry leaves and set aside
Step 2
Add 2 tsps of the powdered spices, chaat masala, black salt, curry leaves and sugar and mix well. You can store the remaining powdered spices for use later. Let it cool slightly, then store it in an airtight container.
Coriander seeds : 1 tablespoon
Cumin seeds : 3 tablespoons
Black peppercorns : 10-12
Fennel seeds (saunf) : 1 teaspoon
Clove : 1 Dried
red chillies : 3-4
Oil to deep fry
Chaat masala : 1 teaspoon
Black salt (kala namak) to taste
Curry leaves : a fistful
Sugar 1 teaspoon
Method
Step 1Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. Heat sufficient oil in a kadai and deep fry cashewnuts till light golden. Drain and put into a bowl.
In the same oil, fry the curry leaves and set aside
Step 2
Add 2 tsps of the powdered spices, chaat masala, black salt, curry leaves and sugar and mix well. You can store the remaining powdered spices for use later. Let it cool slightly, then store it in an airtight container.
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