Smoking, Tempering & Masale

Smoking Heat one ladle until it is steaming hot. Remove pour one teaspoon ghee, a grain of asafoetida and few cumin seeds on this ladle. Dip the ladle in the raita and cover for five to seven minutes so that smoke does not escape. It adds to the taste of raita. It can also be used for some vegetable dishes.		Tempering Tempering is added to most of the dishes to add to their aroma, color and taste. For tempering, spices are put in steaming hot oil or ghee. After the spluttering sound, it is immediately poured on to the dish and kept covered for five to seven minutes so that the aroma settles in the food. If tempering is done at the beginning of any dish then the masala should be put only after the spluttering sound.
Garam Masala Ingredients : 400 g 300 g   50 g   50 g   50 g   50 g   25 g   25 g   25 g   25 g pepper corns big cardamoms bay leaf cloves cinnamon black cumin seeds mace nutmeg star anise long pepper		Chole Masala Ingredients : 200 g 125 g 125 g   25 g   25 g   25 g   20 g   20 g   2 tsp   2 tsp   1 tsp   1 tsp 2 pieces pomegranate whole red chilli coriander seeds cinnamon cumin seeds cloves big cardomoms pepper corns fenugreek seeds saunf ajwain black salt dry ginger
Pav Bhaji Masala Ingredients : 50 g 40 g 25 g 25 g 20 g 20 g 10 g 10 g 10 g   3 g   1 g  1 pod mango powder red chilli powder salt black salt cumin seeds pepper powder big cardamom cloves cinnamon asafoetida mace dry ginger		Chat Masala Ingredients : 50 g 50 g 50 g 30 g 30 g 30 g 20 g 20 g 20 g 20 g 20 g   5 g   5 g   5 g 1pod red chilli powder mango powder pomegranate seeds salt black salt pepper powder cumin seeds roasted cumin seeds dry mint nutmeg coriander seeds asafoetida citric acid ajwain dry ginger
Method to prepare above masale: Dry all ingredients in sunlight for 2-3 days. Finely grind and close in a jar with tight lid. Open and use when required. Paneer Ingredients :       1      litre milk ¾ tsp      citric acid Method: Boil milk. Dissolve citric acid in a cup of warm water. When the milk boils turn off the heat, pour citric acid in it and keep stirring until milk curdles. Pour the curdled milk on a thin muslin cloth and tie it up. Put under a weight. This will give about 200-225 grams of paneer. Use the whey for preparing other dishes.
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Coming up soon with new book - Marwari Cooking.