Potli ka masala
A traditional Hyderabadi spice mix often used in soups, stews, and stocks
Dry roast all whole spices separately
Using a dry mill, powder the spices together
Keep in air tight container for further use
INGREDIENTS
35 grams bay leaf
200 grams coriander seed
35 grams khus ki jhad
25 grams sandalwood powder
20 grams dried rose petals
5 grams black cardamom
15 grams kebab chini
15 grams cinnamon stick
30 grams pathar ka phool
15 grams paan ki jhad
20 grams shahi jeera
5 grams kapur kachri
This is one of two recipes that feature: spiked ginger lily, sandalwood
This recipe also includes: coriander, vetiver, rose, black cardamom, cubeb, cassia cinnamon, greater galangal, caraway
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