Ingredients;
2tbsp green cardamom(chotti elaichi),
2tbsp black cardamom(badhi elaichi),
4tbsp fennel seeds(saunf)
4tbsp dry ginger powder(sonth)
. Method;
Powder all the ingredients together and store in clean and dry airtight containers. Note; This masala should be used in very small quantities,usually only a pinch should be added after the dish has been cooked and just before the dish is put on 'dum' and the vessel sealed with a lid.'dum' masala adds a pleasant and appetizing aroma to the dish.
2tbsp green cardamom(chotti elaichi),
2tbsp black cardamom(badhi elaichi),
4tbsp fennel seeds(saunf)
4tbsp dry ginger powder(sonth)
. Method;
Powder all the ingredients together and store in clean and dry airtight containers. Note; This masala should be used in very small quantities,usually only a pinch should be added after the dish has been cooked and just before the dish is put on 'dum' and the vessel sealed with a lid.'dum' masala adds a pleasant and appetizing aroma to the dish.
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