INGREDIENTS :
Red chillies : 100 gms
Garlic : 1 full
Zeera : 1tsp
Salt : 3/4 tsp
Take all ingredients in to mixie jar and grind them to make a powder . Use this in fry curries.
EGURU KARAM
Eguru karam' this is specially used for fry curries. It gives good taste to fry curries. Try it !!!
INGREDIENTS :
Red chillies : 100 gms
Garlic : 1 full
Zeera : 1tsp
Salt : 3/4 tsp
Take all ingredients in to mixie jar and grind them to make a powder . Use this in fry curries.
INGREDIENTS :
Red chillies : 100 gms
Garlic : 1 full
Zeera : 1tsp
Salt : 3/4 tsp
Take all ingredients in to mixie jar and grind them to make a powder . Use this in fry curries.
GARAM MASALA
Garam masala is a blend of dry-roasted aromatic spices which originated in India. We are using garam masala in so many varieties. With out garam masala our kitchen is not complete. Normally we uses garam masala in non-veg curries, biryanies, in some veg curries and chats. Homemade masala tastes very good. I learnt this masala preparation from my mom. I used to bring from home everytime, but this time I only prepared this. It is very easy to prepare and it takes a few mints.
INGREDIENTS :
Dhaniya / coriander seeds : 100 gms
Cinnamon : 10 gms
Cloves : 10 gms
Zeera / Cumin seeds : 1tsp
poppy seeds ( khus khus, gasagasalu) : 25 gms
Ghee : 1tsp
Garlic (optional) : 4,5 cloves
Heat 1 tsp of ghee in a fry pan and add cloves, zeera, cinnamon and dhaniya fry them for 2 mints. ( Don't fry until it becomes dark colour, if fries like that ur masala colour will be dark. ) Change them in to mixie jar. Then fry poppy seeds also for 2 mints. Blend them to a fine powder. If ur using immediately then only add garlic cloves. Adding garlic cloves gives good flavour and tastes to ur masala as well as to ur curry. U can store this masala for several months in a air-tight container. ( When ur storing masala don't add garlic.)
Dhaniya / coriander seeds : 100 gms
Cinnamon : 10 gms
Cloves : 10 gms
Zeera / Cumin seeds : 1tsp
poppy seeds ( khus khus, gasagasalu) : 25 gms
Ghee : 1tsp
Garlic (optional) : 4,5 cloves
Heat 1 tsp of ghee in a fry pan and add cloves, zeera, cinnamon and dhaniya fry them for 2 mints. ( Don't fry until it becomes dark colour, if fries like that ur masala colour will be dark. ) Change them in to mixie jar. Then fry poppy seeds also for 2 mints. Blend them to a fine powder. If ur using immediately then only add garlic cloves. Adding garlic cloves gives good flavour and tastes to ur masala as well as to ur curry. U can store this masala for several months in a air-tight container. ( When ur storing masala don't add garlic.)
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