Nihari Masala:
Ingredients:
2 tbsp Cumin seeds
3-4 Star Anise
5-6 Cinnamon sticks
2 tbsp Black peppercorn
1/2 tsp Tatri
1 & 1/2 tbsp Turmeric
1 tbsp Ginger powder
6 Green cardamom
2 tbsp Red chili powder
1 tbsp Salt
2 tbsp Fennel seeds
1/2 tsp Cloves
1/2 tsp Nutmeg
5-6 Whole mace
2 Bay leaves
2 tbsp Coriander seeds
Direction:
In a pan roast cumin seeds, star anise, cinnamon sticks, black pepper, green cardamom, fennel seeds, cloves, mace, bay leaf and coriander seeds.
Grind them well and make a fine powder.
Mix grind spices in tatri, turmeric, ginger powder, red chili powder, salt and nutmeg.
Your Nihari masala is ready. You can store it in an air tight jar for 3 to 4 months.
Preparation time: 10 minutes
Cooking time: 15 minutes
Achar gosht masala mix:
Ingredients:
2 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Fenugreek seeds
2 tbsp Mustard seeds
1 tsp Nigella seeds
6 Green cardamom
4 Cinnamon sticks
2 Bay leaves
2 tbsp Fennel seeds
1 tbsp Salt
3 tbsp Red chili powder
1 & 1/2 tbsp Turmeric powder
1/2 tsp Tatri
2 tbsp Chili flakes
1 tsp Nigella seeds
1 tsp Fennel seeds
Directions:
In a pan add coriander seeds, cumin seeds, fennel seeds, bay leaf, green cardamom, cinnamon stick, fenugreek seeds, nigella seeds and mustard seeds.
Roast for 1-2 minutes and grind all these ingredients well and make a fine powder.
In a bowl mix salt, turmeric, chili flakes, tatri, nigella seeds, fennel seeds, chili flakes, red chili powder and grinded spices.
Your Achar gosht masala is ready. You can store it in an air tight jar for 3 to 4 months.
Preparation time: 10 minutes
Cooking time: 15 minutes
Seekh kabab masala mix:
Ingredients:
1 tsp Carom seeds
2 tbsp Ginger powder
2 tbsp Coriander seeds
2 tbsp Cumin seeds
1 tbsp Black peppercorn
3-4 Star anise
5-6 Mace
1/2 tsp Cloves
1 & 1/2 tbsp Turmeric
2 tbsp Red chili powder
1 tbsp salt
1 tbsp Paprika powder
1 & 1/2 tbsp Chili flakes
2 bay leaves
1/2 tsp Tatri
Directions:
In a pan roast carom seeds, coriander seeds, cumin seeds, black peppercorn, star anise, mace, cinnamon sticks, black cardamom, cloves and bay leaves.
In a grinder, grind all these roasted ingredients well and make a powder.
Mix these grind spices in ginger powder, turmeric, red chili powder, salt, paprika, chili flakes and tatri.
Your Seekh kabab masala is ready. You can store it in an air tight jar for 3 to 4 months.
Preparation time: 10 minutes
Cooking time: 15 minutes
Paya masala
Ingredients:
2 tbsp Fennel seeds
2 tbsp Coriander seeds
2 Bay leaves
4 Cinnamon sticks
8-10 Cloves
6 Green cardamom
1/2 tsp Nutmeg powder
1 tbsp White cumin seeds
2-3 Black cardamom
3 tbsp Red chili powder
2 tbsp Turmeric powder
2 tbsp Chili flakes
2 tbsp Black peppercorn
1 tbsp Salt
1/2 tsp Tatri
Directions:
In a grinder, grind fennel seeds, coriander seeds, bay leaf, cinnamon sticks, cloves, green cardamom, black cardamom, black peppercorn and make powder.
Mix these grinded spices in nutmeg powder, red chili powder, turmeric, chili flakes, salt and tatri.
Your Paya masala is ready. You can store it in an air tight jar for 3 to 4 months.
Preparation time: 10 minutes
Cooking time: 15 minutes