@chef.emilia.rossi: TRADITIONAL NORTH INDIAN MASALAS 1. KITCHEN KING MASALA (ALL-PURPOSE CURRY) Ingredients: - 1/4 cup coriander seeds - 2 tbsp cumin seeds - 1 tbsp black pepper - 1 tsp turmeric powder - 1/2 tsp dry ginger powder - 1/2 tsp fenugreek leaves (kasuri methi) - 1/2 tsp green cardamom - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 1 pinch hing - Salt Method: 1. Dry roast coriander seeds, cumin seeds, black peppercorns, green cardamom, and cinnamon on low flame for 2 minutes until fragrant. 2. Turn off heat, add kasuri methi to the warm pan, and toss for 30 seconds. 3. Allow the roasted spices to cool to room temperature. 4. Transfer to a spice grinder with turmeric powder, dry ginger powder, freshly grated nutmeg, hing, and a pinch of salt. 5. Grind to a fine, smooth powder. Sieve once and store in a clean, airtight spice jar. 2. SHAHI BIRYANI MASALA (FRAGRANT WHOLE SPICES) Ingredients: - 2 tbsp green cardamom pods - 1 tbsp cloves - 2 black cardamoms - 2 star anise - 1 piece mace (javitri) - 1/2 nutmeg (jaiphal) - 2 bay leaves - 1 stick cinnamon - 1 tbsp shah jeera (caraway seeds) - 1 tbsp black peppercorns Method: 1. Gently sun-dry or heat the whole spices on very low flame for 1 to 2 minutes just to eliminate moisture (do not brown). 2. Crack open the black cardamom pods and roughly crush the nutmeg piece. 3. Combine green cardamoms, cloves, black cardamom seeds/pods, star anise, mace, nutmeg, bay leaves, cinnamon, shah jeera, and black peppercorns in a spice grinder. 4. Pulse into a fragrant, semi-fine powder. 5. Store in an airtight glass jar to preserve its essential floral aromas. 3. AMRITSARI CHOLE MASALA (DARK PINDI SPICE) Ingredients: - 1/4 cup coriander seeds - 2 tbsp cumin seeds - 2 tbsp dried pomegranate seeds (anardana) - 1 tbsp black salt - 1 tbsp amchur (dry mango powder) - 1 tbsp black peppercorns - 2 black cardamoms - 1 inch cinnamon - 4 cloves - 1 bay leaf Method: 1. In a dry heavy pan, roast the dried pomegranate seeds (anardana) on medium-low flame until crisp and dark. Remove and set aside. 2. In the same pan, roast coriander seeds, cumin seeds, black peppercorns, black cardamoms, cinnamon, cloves, and bay leaf until deeply roasted and dark brown. 3. Cool all roasted ingredients completely. 4. Place the roasted spices into a grinder along with black salt and amchur powder. 5. Grind into a dark, tangy, rustic spice powder. 4. ACHARI MASALA (PICKLING SPICE BLEND) Ingredients: - 2 tbsp fennel seeds (saunf) - 1 tbsp mustard seeds (rai) - 1 tbsp cumin seeds - 1 tsp fenugreek seeds (methi dana) - 1 tsp nigella seeds (kalonji) - 1/2 tsp carom seeds (ajwain) - 1 tbsp amchur powder - 1/2 tsp turmeric powder - 1/2 tsp red chilli flakes Method: 1. Dry roast fennel seeds, mustard seeds, cumin seeds, fenugreek seeds, and carom seeds over low heat until they crackle and release their aroma. 2. Turn off the heat and let the mixture cool completely. 3. Transfer the roasted seeds to a grinder and coarsely crush using brief pulses. 4. Empty into a bowl and stir in the raw nigella seeds (kalonji), amchur powder, turmeric powder, and red chilli flakes. 5. Mix well and store dry. #chefemiliarossi #unitedstate #india #china

Chef Emilia Rossi😋🥰 🇵🇭

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Wednesday 09 September 2026 22:07:47 GMT