Chaas Masala
Serves 1
Directions
- 1Add cumin, coriander seeds, carom seeds and fennel to a pan.
- 2Add cumin, coriander seeds, carom seeds and fennel to a pan.
- 3Add cumin, coriander seeds, carom seeds and fennel to a pan.
- 4Dry roast for 2 minutes on low heat.
- 5Dry roast for 2 minutes on low heat.
- 6Dry roast for 2 minutes on low heat.
- 7Add cloves and black pepper, and continue to roast.
- 8Add cloves and black pepper, and continue to roast.
- 9Add cloves and black pepper, and continue to roast.
- 10Turn off the heat and add asafoetida.
- 11Turn off the heat and add asafoetida.
- 12Turn off the heat and add asafoetida.
- 13Mix well and let the spices cool to room temperature.
- 14Mix well and let the spices cool to room temperature.
- 15Mix well and let the spices cool to room temperature.
- 16Transfer the cooled spices to a mixer grinder jar.
- 17Transfer the cooled spices to a mixer grinder jar.
- 18Transfer the cooled spices to a mixer grinder jar.
- 19Add black salt and dried mint.
- 20Add black salt and dried mint.
- 21Add black salt and dried mint.
- 22Grind the mixture to a powder.
- 23Grind the mixture to a powder.
- 24Grind the mixture to a powder.
- 25Store the masala in a container.
- 26Store the masala in a container.
- 27Store the masala in a container.
- 28Prepare chaas and add the homemade chaas masala.
- 29Prepare chaas and add the homemade chaas masala.
- 30Prepare chaas and add the homemade chaas masala.
Ingredients
- 100 gm cumin
- 100 gm cumin
- 100 gm cumin
- 100 gm coriander seeds
- 100 gm coriander seeds
- 100 gm coriander seeds
- 50 gm carom seeds
- 50 gm carom seeds
- 50 gm carom seeds
- 50 gm fennel
- 50 gm fennel
- 50 gm fennel
- 10 cloves
- 10 cloves
- 10 cloves
- some black pepper
- some black pepper
- some black pepper
- 1 tsp asafoetida
- 1 tsp asafoetida
- 1 tsp asafoetida
- to taste black salt
- to taste black salt
- to taste black salt
- dried mint
- dried mint
- dried mint
Equipment
panmixer grinder jar
Tips
- The masala can be stored in a container for 5 to 6 months.
- Microwave the mint for 2 minutes to make it crunchy and easier to powder.