Ingredients
- GARAM MASALA
500gms.Coriander Seeds
50gms.Cumin Seeds
50gms.Fenugreek Seeds(Methi Daana)
50gms.Sesame Seeds(Til Paandharey/Safed)
50gms.Fennel Seeds(Badishep/Saunf)
50gms.Poppy Seeds(Khas Khas)
50gms.Carraway Seeds(Shahi Jeera/Kaala Jeera)50gms.Black Cardamoms(Masala/Kali Velchi/Doda/Badi Ilaichi)
50gms.Bay Leaves(Tamaal Patra/Tez Patta)
50gms.Mace Blades(Jaipatri/Javitri)
50gms.Lichen(Dagad Phool/Pathar Phool/Stone Flower)
40gms.Cinnamon Bark(Dalchini/Taj)
25gms.Cassia Buds/Cobra's Saffron(Nag Kesar)
25gms.Star Anise(Baadyan/Badam Phool)
25gms.Black Mustard Seeds(Rai/Sarson ke daaney)
20gms.whole Cloves(Lavang/Laung)
20gms.whole Black Pepper Corns(Kaali Miri/Kaali Mirch)
10gms.Green Cardamoms(Hirvi Velchi/Hari Ilaichi)
10gms.Asafoetida Grains(Hira/Irani Hing Daaney)
4whole Dry Turmeric Roots(Halkund/Haldi ki Gaanthen)
1.5whole Nutmeg(Jaiphal)
Oil for Frying(any Preferred)
ADDITIONS FOR CHUTNEY
1kg.Red Chilli Powder
800gms.Shallots
250gms.Salt
200gms.Dry Coconut Shells(Sukka Khobra/Gola/Kopra)
120gms.Garlic
60gms.Ginger Root
50gms.Poppy Seeds(Khus Khus)
50gms.Sesame Seeds(Paandharay/Safed Til)
1.5 large Bunch Fresh Coriander Leaves
4-5cups Oil(any preferred)
Description
This Is The Recipe Given To Me By My Sister-in-law Ashwini For The Masala Chutney Used In Making Kolhapuri Cuisine---both Vegetarian And Non-Vegetarian Dishes.This Makes 3.5kg.of The Spice Powder.I Am Also Giving The Garam Masala As Well As All Of It Goes
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