11 September, 2019
Pav bhaji masala powder |
There are many variations in preparing this spice powder too. But I made this in my own way, to suit our taste, the aroma that we like and with those set of ingredients which we normally use and like.
Actually that freshness of home made powder adds to the colour, aroma and taste of the dish we make. I mainly use this masala powder to make Mumbai tawa Pulao, the recipe of which you can have a look by clicking on the name. So below is my method of making Pav bhaji masala powder.
You may also like to check other home made masala powder recipes ⇒ Huli Pudi/Sambar Powder , Saaru/Rasam Powder , Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , fenugreek seeds/menthyada hittu/menthe hittu , Huruli chutney powder , curry leaves chutney powder , black sesame chutney powder , Kharabath powder , Bisibelebath powder , spice Powder for masale dosay , Tandoori masala Powder , quick/instant Powder matawadi Palya , rajma masala Powder, multipurpose lentil Powder , Dal makhani masala powder , Chole masala powder , Pav bhaji masala powder , Instant rasam Powder , Kadai paneer powder , bisibelebath powder like made in functions/marriages , Chitrannada pudi/tangy rice spice powder , Indian gooseberry chutney powder , raw turmeric/hasi arishinada beru , Yellupudi chitranna ,
However as we are talking about various types of spice powder/masala powders, you can also check this useful recipe of home made Badami milk powder
Ingredients :
- Coriander seeds – 3 tbsp
- Cloves – 10
- Whole red chili (byadigi-less spicy) – 10
- Cumin seeds – 2 tbsp
- Fennel seeds/Saunf – 1 tbsp
- Cinnamon stick – 1 inch piece
- Turmeric powder – 1 tsp
- Amchur/dry mango powder – 2 tbsp
- Whole black pepper – 1/2 tbsp
- Curry leaves – 3 tbsp
- Bay leaf/tej patta – 1
- Black cardamom – 4
- White sesame seeds – 1 tbsp
- Salt – 1 tbsp
PROCEDURE :
- Dry roast all the ingredients, allow it to cool and then grind into a fine powder
- Let it cool and store in a airtight container and use as and when required
