So, this time bring to you a very basic blend of punjabi style chole masala blend. It can be used for chole bhature, Chana masala and Rajma masala if you wish. The point is this blend is slightly tangy. Usualy this blend is dry roasted. But mine is not so be sure to add it early in the cooking process. So, its cooked properly Punjabi Chole Masala Spice Blend A spice blend from punjab used in chole and rajma. 2 tbsp coriander powder1 tbsp cumin seed1/2 tbsp
Indian Spices
Raakshas Special Indian Chinese Spice Mix
Indian chinese cuisine has developed separately in India. Its simply food that has influences from china and india. But now it has become a cuisine on its own. This spice blend combines the spiciness with aromatics and takes influence from authentic chinese as it includes chinese five spice and native indian chillies. This is a dry roasted spice blend with a strong aroma and slight bitterness. So, use it sparingly at the end of cooking process or as a seasoning. It can be used for dishes like chilly chicken, chilly paneer, hot and sour soup, schezwan
Raakshas Special Indian Pickling Spice (Achar Masala)Blend
Pickling is a process of preservation achieved via the use of acid or oil or both, flavoured by spices. The word pickle come from the word “Pekel” which means brine in Dutch. Generally in this process the vegetable is submerged in a salt water solution which promotes the growth of good bacteria, however technicaly this is fermentation in the presence of good bacteria. Pickling is a different process which occurs in the absense of any bacteria good or otherwise. Pickling also produces a sour taste because of the use of an acid. In India the pickling process involves use of
All in one Hyderababi Shahi biriyani masala spice blend
Continuing with the trend, this article again focuses on another Indian spice blend. This as you have figured out from the title is a spice blend used specificaly for biriyanis, specificaly Hyderabadi biriyanis. Hyderabadi biriyanis are classified into 2 types as per the cooking process. Kachi meaning raw in which the raw marinated meat is cooked along with layer of partialy cooked rice on top with the lid sealed for the dum process and Pakki meaning cooked in which meat is cooked beforehand then the almost cooked rice is layered on top followed by the dum process. A
Raakshas special all Purpose Garam Masala Spice Blend
There are many spices in Indian cuisine. So much that india is called the land of spices. Spice traders throughout history have flourished with the help of indian spices. In my recipes i make different spice blends for every dish. That means each dish uses a unique spice blend. I am no advocate of using store bought packaged spice blends. Homemade spice blends are fresh and contain no preservatives or ever artificial flavour enhancers. So, today i will talk about a very well known blend of dry spices that is aromatic and is used to flavour almost every other spicy/savory
