Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Malvani Masala Recipe | मालवणी मसाला बनाने का तरीका | Chef Sanjyot Keer. That video is uploaded by Your Food Lab at 2022-12-07T05:00:04-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [7-aln33Z9lc]
| Name | Malvani Masala Recipe | मालवणी मसाला बनाने का तरीका | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 07-12-2022 13:00:04 |
| Video Discription | Full written recipe Malvani Masala Prep time: 10-15 minutes Cooking time: 20-25 minutes (excluding drying chillies time) Serves: 600 grams of masala Ingredients: BYADGI CHILLI | बयादगी मिर्च 300 GRAMS SANKESHWARI CHILLI | संकेशवरी मिर्च 50 GRAMS PANDI CHILLI | पांडी मिर्च 50 GRAMS CORIANDER SEEDS | धनिया 80 GRAMS CUMIN SEEDS | जीरा 15 GRAMS CARAWAY SEEDS | शाह जीरा 10 GRAMS FENNEL SEEDS | सौंफ 20 GRAMS MUSTARD SEEDS | राई 10 GRAMS POPPY SEEDS | खस खस 20 GRAMS BLACK PEPPERCORNS | साबुत काली मिर्च 20 GRAMS CLOVES | लौंग 8 GRAMS NAGKESAR | नागकेसर 8 GRAMS KABAB CHINI | कबाब चीनी 5 GRAMS STAR ANISE | चकरी फूल 5 GRAMS TRIPHALA | त्रिफला 5 GRAMS BLACK CARDAMOM | बड़ी इलाइची 3 NOS. GREEN CARDAMOM | हरी इलायची 12-15 NOS. MACE | जावित्री 8 GRAMS WILD MACE | मायापत्री 5 GRAMS STONE FLOWER | पत्थर के फूल 3 GRAMS CINNAMON STICK | दालचीनी 5 GRAMS NUTMEG | जायफल 1 NO. (CRUSHED) TURMERIC | हल्दी 10 GRAMS (CRUSHED) ASAFOETIDA | हींग 3 GRAMS (CRUSHED) BAY LEAF | तेज पत्ता 10 NOS. FENUGREEK SEEDS | मेथी के बीज 3 GRAMS Method: To make malvani masala you will need to first dry the red chillies under direct sunlight for 2-3 days until they become completely dry & crisp, you can also dry roast the chillies in a large kadhai. You can also dry the chillies in an oven at 100 C for 25 minutes, I always dry the chillies in the oven. Once the chillies become dry & crisp, break the stalk off the chillies & transfer them into a mixer grinder & grind it into a fine powder. Transfer the chilli powder into a large bowl. To toast the whole spices set a kadhai over high flame & heat it really well, once the kadhai gets hot lower the flame & add coriander seeds, cumin seeds, caraway seeds, fennel seeds, mustard seeds & poppy seeds, mix well & dry roast the spices until they become fragrant. Once the spices get fragrant transfer the spices into a bowl & set the kadhai back over the flame. Further add all the remaining whole spices in the kadhai & dry roast them while stirring them frequently until they become fragrant, then transfer the spices into the same bowl & cool them down completely. Transfer all the spices into a mixer grinder jar & grind them into a fine powder, then transfer it into a bowl. Further mix the garam masala & the chilli powder together then strain them into a large plate using a sieve. Your malvani masala is ready, transfer it into an airtight jar (preferably a glass jar), you can use the masala for upto a year if stored correctly. #YFL #SanjyotKeer #malvanimasala The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Chapters 00:00 Intro 0:57 Red Chillies 2:50 Whole spices 5:23 Final mixing 5:51 Outro 7-aln33Z9lc |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
