Dhansakh Masala Spices Vegetarian

Dhansakh Masala

updated on

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.

Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com

AboutParsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide.
Thanks for visiting.
http://www.ParsiCuisine.com

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