Saturday, April 23, 2011

Methia Masala

BM # 4  Day 6
Methia Masala is a very handy masala in a Gujrati kitchen.It is used to make  a variety of pickles…added to u r daals,curds..n sprinkled on khakhras.
The instant pickles can b made with finely chopped veggies(cucumber,capsicum,tindoda….cauliflower)…just add the methia masala to the chopped veggies, adding the req amount of salt..,few drops of lemon juice n some oil…n…u r pickle is done …u got to wait just about 30 mins so the veggies n spices mingle up!
Wen added to daals they give us a pickly flavour.
N yes u got to try with dhoklas n idlis too…u can forget  making  the chutney!!

1tb sp………………hing
½ cup………………methi kuria
1cup………………..rai kuria
¾ cup………………red chilly powder
¾ cup………………salt(dry roast the salt)
½ cup ………………oil(ground nut oil is best for this)….but any cooking oil will do. 

In a big thaali put hing in the centre. Make a circle of methi kuria around hing.
Another circle of rai kuria.

Yet another circle of red chilly pwd.

Heat oil to a smoking point…pour this on hing n immediately cover  the thaali .
This will infuse the flavours.

Let this cool.

Sprinkle salt on this masala n mix well.

Store in a airtight jar…remains good for a year…may b more…mine gets over real fast…..

sprinkled on a ghee smeared khakhra......
enjoy the masala with u r fav food ......






Check out Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: KamalikaSmithaSuma Kid Friendly Recipes: AnushaCool Lassi(e) Seven Days of Soup: Priya Suresh Seven Days of Indian Bread: JayasreePavani Seven Days of Cakes:  Priya Vasu Seven Days of PreservesGayathri KumarVaishali 30 Minutes Meals: Priya MahadevanSrivalli


this goes to...
http://kiranjay.blogspot.com/2011/04/cooking-with-seeds-eventcws-mustard.html


http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html



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11 comments:

  1. Very nice. What is kuria? I know methi and rai but didn't understand the kuria. Is it powder?

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  2. I am curious as well..dunno what this as well.. you use it when cooking curry?? Or you eat this powder with rice and ghee??

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  3. Champa,yes this is coarsely ground rai and methi...its called kuria here in Gujrat.

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  4. Cool Lassi(e)..well basically used to make instant pickles..i think u cud call it a achaar masala..here its used in currys ,curds.. changing the flavour of the dish.use it as a podi pwd!!

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  5. What should I write first...Lovely box with intricate peacock design or the mouthwatering pickle powder. I think I have bookmarked all your posts on this series. Please post a pickle or any other recipe with this powder.

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  6. What a great blend of spices-very well explained too..

    US Masala

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  7. wow that looks so tempting!..your series really has brought out so many hidden treasures!

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  8. Thats a wonderful masala, ur preserves series are truly interesting and super..

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  9. Hi Vaishali,

    Really like to see your recipes. But I have question about oil to pour ... I just poured hot oil into it and hing become black some what and it dont have good smell it should be ... so pl give me some idea for that.

    ReplyDelete