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


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