CURRY MASALA POWDER

 Sun dried Red Chillies 75 gm

Sun-dried Kashmiri Chillies 75 gm

Country coriander seeds 250 gm

Cumin Seeds 50 gm

Pepper 50 gm

Mustard Seeds 1 tsp

Curry leaves 3 stigs

Cinnamon 20 gms

Star anise 2 pcs

Mace 2 small pieces

Stone flower 4 pcs

Black Cardamom 4 pcs

Green Cardamom 6 pcs

Poppy seeds 2 tbsp

Fennel Seeds 3 tbsp

Cloves 5 gm

Turmeric 1 tsp

Dry roast all the ingredients except Turmeric on low-medium heat for just 1 minute or until nice aroma.

Dry roast everything with utmost care to avoid burning.

Set aside to cool down.

Grind Chillies First in two batches.

Then Dry roasted spice contents should be ground until fine powder.

Mix the chilly powder and other spice contents well.

Sieve to get nice powder.

Let the powder cool down.

Store in an airtight jar and refrigerated 

use for making Vegetable gravies, thin gravies or Chukka fry.

Use for making mushroom gravy

Use for making non veg gravies kuruma like mutton and Chicken or both curry or Chukka fry, mutton or chicken varuval or pepper fry etc.

This is a versatile masala powder for instant cooking.

Schezwan Sauce

 

Ingredients:

Kashmiri Chillies 25 pcs

Dry Red Chillies 4 pcs

Tomatoes 2 pcs

water 25 ml

Olive oil 4 tbsp

Grated Garlic 1/2 cup

Grated Ginger 1/4 cup

Coriander stem bits 1 tsp

Lemon Juice instead of vinegar 2 tbsp

White pepper powder 3/4 tsp

Powdered Salt 3/4 tsp

White sugar 1 tsp

Soya Sauce 2 tbsp

Aginomoto one pinch

optional but I didn't add in this sauce.