Achaari Masala Spice Mix Recipes

Steps:

• dry roast only coriander and cumin seeds before grinding.
• COARSELY grind all the spices.
• mix together all the spices in their powdered form.
• bottle into air tight jars.
• use 2 tblsp per kilo of meat.

Steps:

• Like all Indian/Pakistani spice mixes, dry roast the cumin and coriander seeds lightly in a frying pan. Cool for 10-15 mins before grinding.
• This recipe sees 2 inda chillies - Spicy red chilly powder and sweet paprika flakes. Paprika may be substitued with Kashmir chilli powder or coarsely ground deghi mirch (small round chillies) with seeds,
• Cream of tartar further heightens the tart note and is sold in a powder form.
• Ginger powder si also known as sonth. Whole sonth stores well but is tough to run in the dry grinder. Buy ground sonth when possible.
• Sal ammonia or Baker's ammonia further increases the tartness of the recipe. Known as Nohoder in Pakistan/India. Also known as Lime Salt. This is Ammonium Chloride or Mineral Salt.
• Watch the clove powder - it is stinging pungent - fdont get liberal with it.
• Hing = asafoetida. Contributes to the aroma (sour & sulphuric) and whets the appetite. This is a very bold spice mix, impertinent because of the foods it is going to enhance (bland yoghurt, boiled potatoes,etc). This strong flavors and aroma is its hallmark.

Steps:

• Roast, cool and grind the whole spices.
• Mix with the ground ones, and store tightly covered.

Steps:

• Mix all the above ingredients (without roasting them first) and push through a fine sieve.
• Store in an airtight container and close the lid tightly after use.