ParsiCuisine.com
Good Food, Good Health, Good Life
Cookbooks
Cake Lovers
Celebrations: Celebrating Zoroastrian Festivals and Traditions
Cooking for Kids Paperback
Desserts: Sweet and Savory Desserts, Breakfast and Snack recipes are featured in this volume. Parsi Customs, Traditions and historical background is given wherever appropriate. Paperback
Dhansak: Parsi Cuisine
Parsi Custards and Egg Dishes: Parsi Cuisine Paperback
Indian Parsi Kitchen
Manna of the 21st Century: Parsi Cuisine Paperback
Manna of the 21st Century: Parsi Cuisine Hardcover
Mastering Parsi Cuisine
Pickles, Chutney, Masala and Preserves: Parsi Cuisine
Seafood
Tea
Vegetarian Delights
Vividh Vani. (Volume 1): In Gujarati Language. Volume 1. by Meherbai Jamshedji Nusserwanji Wadia Paperback
Vividh Vani. (Volume 2): In Gujarati Language. Volume 2. by Meherbai Jamshedji Nusserwanji Wadia Paperback
Cookbooks Reviews
Cooking Videos
Online Virtual Cooking and Cook Along Classes
Subscribe
Shop Groceries
Cookbooks
Cake Lovers
Celebrations: Celebrating Zoroastrian Festivals and Traditions
Cooking for Kids Paperback
Desserts: Sweet and Savory Desserts, Breakfast and Snack recipes are featured in this volume. Parsi Customs, Traditions and historical background is given wherever appropriate. Paperback
Dhansak: Parsi Cuisine
Parsi Custards and Egg Dishes: Parsi Cuisine Paperback
Indian Parsi Kitchen
Manna of the 21st Century: Parsi Cuisine Paperback
Manna of the 21st Century: Parsi Cuisine Hardcover
Mastering Parsi Cuisine
Pickles, Chutney, Masala and Preserves: Parsi Cuisine
Seafood
Tea
Vegetarian Delights
Vividh Vani. (Volume 1): In Gujarati Language. Volume 1. by Meherbai Jamshedji Nusserwanji Wadia Paperback
Vividh Vani. (Volume 2): In Gujarati Language. Volume 2. by Meherbai Jamshedji Nusserwanji Wadia Paperback
Cookbooks Reviews
Cooking Videos
Online Virtual Cooking and Cook Along Classes
Subscribe
Shop Groceries
Dhansakh Masala
Dhansakh Masala
July 6, 2022
July 6, 2022
By ParsiCuisine.com
No comments
by
Meherwan D.Mehta
1 Kg. Coriander seeds – Dhanya
200 gms. Jeera
100 gms. Black Pepper – Kali Mirchi
100 gms. Fenugreek seeds – Menthi
100 gms. Mustard seeds – Rai
300 gms. Red Chillies
200 gms. Haldi – Tumeric
50 gms. Tej Patta – Tamal Patta
20 gms. Badyan (Black – Flower shaped)
20 gms. Lavang – Cloves
20 gms. Dalchini – Cinnamon
20 gms. Dry Soonth – Ginger
20 gms. Elaichi – Cardamom
Clean everything and keep in sunlight for 1 day. Roast on Tava taking care to prevent scorching. Cool. Then grind into a powder in a mixie or masala chakki.
Let the masala cool. Sieve and fill in airtight containers.
Share
Click to share on Instagram (Opens in new window)
Click to share on Pinterest (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on WhatsApp (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to print (Opens in new window)
Click to email a link to a friend (Opens in new window)
Click to share on LinkedIn (Opens in new window)
Like this:
Like
Loading...
Related Recipes
Ask Rita
Cancel reply
%d
bloggers like this: