Useful Masalas
        
JEERA NO LAL MASALO
(Red Chilli Masala)
         10 large red chillies
         1 pod garlic
         I tsp heaped, cummin seeds
METHOD: Grind altogether in vinegar and it will keep for months in the refrigerator. Use on fish, prawns or wherever indicated.
        
GROUND GARAM MASALA
Allspice
         2 ozs anise-star
         2 ozs black cardamom
         2 ozs cinnamon
         2 ozs cloves
         2 ozs peppercorns
         2 ozs cummin seeds
METHOD:Grind all the above spices together in a coffee grinder. Keep in a bottle and will stay indefinitely. This is better to use as
 'garam masala" than one available in the market.
        
        
LEELI  CHUTNEY *
Green Chutney  
         4 tbsp dessicated coconut
         2 sm bunches coriander
         4 green chillies
         2 tsp sugar
         1 tsp salt
         I lime, juice of
         2 tsp cummin seeds
         4 cloves garlic
METHOD: Grind all the above ingredients either in a chopper or blender with enough water, to make a smooth paste. This chutney may be used, on fish, sandwiches for tea, potato patties and to make variations of many dishes.

Dhansakh Masala powder
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.

If not substitute Spicy Tandoori Masala (click on photo to order)

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American twist - serve Leeli Chutney with Hot Dogs - see exclusive recipe