A good Pav Bhaji depends on the quality of masala used in it. I always used to make Pav Bhaji with Everest Pav Bhaji Masala until my dear sister 'S' shared this recipe with me a year back. And ever since it's been no looking back to the store bought ones. This homemade masala is so fragrant and flavorful and does make a lot of difference adding this instead of readymade powders to your food.. I also use this masala instead of garam masala in pulao's and stir fries sometimes to spice them up.
Ingredients:-
- 18 - 20 kashmiri red chillies (kashmiri akhi lal mirch)
- 5 tbsp coriander seeds (akha dhania)
- 2 tbsp cumin seeds (zeera)
- 1 tbsp all spice powder (garam masala powder)
- 1 tbsp pepper corns (kali mirch)
- 1 tbsp dry mango powder (amchur)
- 1 tsp thymol seeds (ajwain)
- 1 tsp mustard seeds (rai)
- 1 tsp fennel seeds (saunf)
- ¼ tsp turmeric powder (haldi powder)
- 4 bay leaves (tezpatta)
- Roast chillies and coriander seeds on a pan for a minute. Keep stirring continuously.
- Then add all the ingredients (except turmeric powder, dry mango powder and all spice powder) in a wok.
- Roast well for a minute stirring continuously.
- Cool and grind to a fine powder along with turmeric powder, dry mango powder and all spice powder.
- Store in a clean and dry jar.
- Kashmiri dry red chillies are less spicy and widely known for the vibrant red color they give to the food when added. You may substitute kashmiri chillies with the regular dried ones but then use just 12 -15 chillies. You will get the same taste but the colour will be slightly dull.
- This masala can be stored for approximately a month.
Happy Cooking!!
Sending this entry to :- Easy to Prepare in 15 minutes and Taste Of The Tropics - Turmeric & Chef Mireille's Global Creations
