Masala recipes (14.04.16)

GINGER GARLIC MASALA:-
2 ½ kg ginger cleaned and minced
1 kg garlic cleaned and minced
2 kg red whole chillies (soak in hot water for ½ and hour and mince)
Mix all 3 together and mince it 1 more time till it is well combined. Add oil and salt to this, masala will then be ready to use.

GREEN MASALA (1):-
1 kg garlic
1 kg green chillies (depending on how strong the chillies are)
1 tblsp jeeru
Mix together, grind till fine, this will now be ready to use.

GREEN MASALA (2):-
2 kg garlic
1 kg green chillies
About 8 bunches green dhana
½ kg whole jeeru
3 tblsp raw peanuts
3 tblsp coconut
2 bunches spring onions
½ cup white vinegar or lemon juice
Magimix everything together, when done add a handful of rough salt and about ½ cup oil to mixture. This mixture must be frozen immediately as it tends to turn black when left out for long. Masala will be ready to use.

ROAST MASALA – can be used for steak, chops, chicken fish, prawns:-
½ kg whole red chillies soaked in hot water
500 grams garlic
Drain water from chillies, add 2 cups vinegar to chillies and leave overnight.
Next day grind chillies (with vinegar) and garlic and add…
1 cup jeeru
1 cup rough salt
1 small tin tomato puree
1 small bottle egg yellow colouring
Mix everything together, masala will be ready to use.

Fish masala recipe

A Handful of red whole chillies
12 to 15 cloves of garlic
2 tblsp dhana
1 tsp whole jeeru
1 tsp arad
1 tsp salt
1 tblsp olive oil
5 tblsp lemon juice
Few sprigs curry leaves
1 small tomato (grated)

Soak chillies in hot water. When soft, wash and drain. Liquidize everything together.Marinade is ready. If you want it stronger add more red chillies.

COURTESY KHATIJA EBRAHIM

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