Instant Bhakar bhaji masala -
This comes handy when you want to prepare many Indian gravies.
I mix all the ingredients for this stir-fry and this mix in a bottle. It will stay for few weeks at room temperature but has a long shelf life in the refrigerator. This really saves time if you are preparing your vegetable on during busy days or when you are using electric rice cooker.
4 tsp white poppy seeds (khus-khus),
4 tsp roasted dry coconut,
4 tsp roasted aniseed (saunf),
4 tsp white sesame seeds (optional)
8 tsp unroasted cashew pieces
3-4 tsp chilli pd
2 tsp garlic powder
1.5 tsp garam masala powder or goda masala
3 tsp salt
2 tbsp oil
2 tsp mustard
2 tsp cumin (zeera)
Roast the first 4 (but each separately). Since each has a different roasting time I prefer to roast them separately. Transfer these into a single bowl after each of them are roasted. Some people love to grind these roasted items. But I like it whole. Next add cashew nuts, garam masala pd, salt and chilli pd into this and keep aside. You can mix in garlic powder if you are not adding garlic cloves into the gravy.
Heat oil in a small pan and pop the mustard and cumin seeds in it, pour this tempering over the nuts and seeds.
If you are staying in a dorm without a coffee grinder then it would be better if the roasted seeds and nuts are ground into coarse powder at home. Grind them with a pulse motion (stop at regular intervals in between grinding) to avoid the nuts forming of sticky paste. When you make gravies it would be convenient to add this in powdered form. After grinding mix in the rest.
Recipes using this masala-
1. Pumpkin with nuts and seeds -Nagpuri style
2. Tomato Kurma Chettinad style
3. Vegetable pulav from Southern India
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