Masala recipes (22.08.13)

COURTESY SISTER KHATIJA EBRAHIM

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.

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