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Dum Ka Masala
Method
Powder all the ingredients together and store in a clean, dry airtight jars.
Powder all the ingredients together and store in a clean, dry airtight jars.
Note:
This masala should be used in very small quantities, usually a pinch and should be added after the dish has been cooked – just before the dish is put on dum and the vessel sealed with a lid.
The dum masala adds a pleasant and appetizing aroma to the dish.
Ingredients:
2 tbsps - green cardamoms
2 tbsps - black cardamoms
4 tbsp - fennel seeds (saunf)
4 tbsp - dry ginger powder (saunth)
2 tbsps - green cardamoms
2 tbsps - black cardamoms
4 tbsp - fennel seeds (saunf)
4 tbsp - dry ginger powder (saunth)
RECIPES BY REHANA KHAMBATY
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