Full written recipe Malvani Masala
Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding drying chillies time)
Serves: 600 grams of masala
Ingredients:
BYADGI CHILLI | बयादगी मिर्च 300 GRAMS
SANKESHWARI CHILLI | संकेशवरी मिर्च 50 GRAMS
PANDI CHILLI | पांडी मिर्च 50 GRAMS
CORIANDER SEEDS | धनिया 80 GRAMS
CUMIN SEEDS | जीरा 15 GRAMS
CARAWAY SEEDS | शाह जीरा 10 GRAMS
FENNEL SEEDS | सौंफ 20 GRAMS
MUSTARD SEEDS | राई 10 GRAMS
POPPY SEEDS | खस खस 20 GRAMS
BLACK PEPPERCORNS | साबुत काली मिर्च 20 GRAMS
CLOVES | लौंग 8 GRAMS
NAGKESAR | नागकेसर 8 GRAMS
KABAB CHINI | कबाब चीनी 5 GRAMS
STAR ANISE | चकरी फूल 5 GRAMS
TRIPHALA | त्रिफला 5 GRAMS
BLACK CARDAMOM | बड़ी इलाइची 3 NOS.
GREEN CARDAMOM | हरी इलायची 12-15 NOS.
MACE | जावित्री 8 GRAMS
WILD MACE | मायापत्री 5 GRAMS
STONE FLOWER | पत्थर के फूल 3 GRAMS
CINNAMON STICK | दालचीनी 5 GRAMS
NUTMEG | जायफल 1 NO. (CRUSHED)
TURMERIC | हल्दी 10 GRAMS (CRUSHED)
ASAFOETIDA | हींग 3 GRAMS (CRUSHED)
BAY LEAF | तेज पत्ता 10 NOS.
FENUGREEK SEEDS | मेथी के बीज 3 GRAMS
Method:
To make malvani masala you will need to first dry the red chillies under direct sunlight for 2-3 days until they become completely dry & crisp, you can also dry roast the chillies in a large kadhai.
You can also dry the chillies in an oven at 100 C for 25 minutes, I always dry the chillies in the oven.
Once the chillies become dry & crisp, break the stalk off the chillies & transfer them into a mixer grinder & grind it into a fine powder.
Transfer the chilli powder into a large bowl.
To toast the whole spices set a kadhai over high flame & heat it really well, once the kadhai gets hot lower the flame & add coriander seeds, cumin seeds, caraway seeds, fennel seeds, mustard seeds & poppy seeds, mix well & dry roast the spices until they become fragrant.
Once the spices get fragrant transfer the spices into a bowl & set the kadhai back over the flame.
Further add all the remaining whole spices in the kadhai & dry roast them while stirring them frequently until they become fragrant, then transfer the spices into the same bowl & cool them down completely.
Transfer all the spices into a mixer grinder jar & grind them into a fine powder, then transfer it into a bowl.
Further mix the garam masala & the chilli powder together then strain them into a large plate using a sieve.
Your malvani masala is ready, transfer it into an airtight jar (preferably a glass jar), you can use the masala for upto a year if stored correctly.
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Chapters
00:00 Intro
0:57 Red Chillies
2:50 Whole spices
5:23 Final mixing
5:51 Outro