Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Taazgi Masala

Yield: 1 servings

Ingredients and directions for this recipe

500 g Green saunf; (fennel seeds)
250 g Dhana dal; (roasted
-coriander
; seed kernels,
; commercially
; available)
125 g Chaalia supari chips
75 g Jesthimadh powder
50 g Hari pathi; (muletti pathi)
; cleaned
5 g Each cardamoms; cloves and
-cinnamon
3/4 ts Black salt
3/4 ts Sendha salt
1/4 cn Kashmiri sugandh; (small)
125 g Ghee

Clean supari and hari pathi thoroughly.

Dry roast saunf till aroma exudes.

Dry roast whole spices till brown and aroma exudes.

Cool both. Grind spices fine in dry grinder.

Grind fennel coarsely, in dry grinder.

Heat ghee in a very large pan, add supari and fry till golden brown.

Do not overfry or the supari with turn bitter.

It should exude a light aroma.

Add hari pathi, dhana dal. Stir, take off fire.

Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.

Mix very well either with hand or a large spatula.

Cool completely before storing in clean airtight jars.

To be served after meals in small quantities.

This is a favourite Indian digester or mouthfreshener.

Making time: 1 hour

Makes: One and a half 2-litre jars

Shelflife: 8-10 weeks

See also:
Previous recipe Taamota Per Eeda (parsi Eggs In Tomato Sauce)
Next recipe Tabaka (cinnamon - Orange Marinade)

Or try one of these recipes:
Cantonese Sweet And Sour Chicken
Farmer's Daughter Dressing