Integral part of Somvanshi Kshatriya Pathare cuisine is the spice mixture – SKP Masala…….. As in every cuisine, each family have a variation of their own.
INGREDIENTS : 50 gm Chana dal, 300 gm whole red chillies, 30 gm turmeric rhizomes, 60 gm cumin, 100 gm coriander seeds, 60 gm mustard seeds, 25 gm black pepper corns, 3-4 gm asafoetida.
DIRECTIONS : Except for asafoetida, keep rest of the ingredients in hot sun for 5/6 days……. Pound the turmeric rhizomes into very small pieces…. Grind…… Dry roast Chana dal, red chillies, cumin, coriander seeds, mustard seeds & black pepper corns separately in a pan on low heat till they release their aroma…… Cool……. Except for mustard, grind all the roasted ingredients…… Separately grind the mustard…….. Mix mustard powder, turmeric powder and asafoetida with rest of the ground spice mix thoroughly…… Store the resultant SKP Masala in an airtight container.
NOTE : For longer period, one must store the masala in the refrigerator.
I could imagine the beautiful aroma! ๐
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delicious.. love cooking with masala
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I can smell the aroma of this masala๐
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Yes, aromatic….. gives a different spin to d dish.
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hi, interesting information, i hope you having great Monday!
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Yes, thank you….. hope you too…๐
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Beautiful post I can smell that aroma…Thank you for the follow ๐
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Thank you for following my blog. I look forward to reading yours.
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Intriguing!! It doesnt stop to amaze me how many varieties can be made with simple ingredients. I am going to try.
Thank you for stopping by at my space.
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U said it….
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Grinding spices is a wonderful experience, not to be hurried!
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good post as always..i hope all blogger’s will enjoy your post keep it up
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Thank you so much.
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Grinding up spices and making fresh masala powders is an integral part of many Indian homes. The food tastes so much better with fresh masala than packaged powders.
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