9449838534 dhrutimasala@gmail.com
#9/4, Yerrappa Industrial Area, Chennenahalli,
Seegehalli Main Road, Near Magadi Main Road,
Bengaluru, Karnataka 562130
dhrutimasala@gmail.com
+91 9986888616
+91 080-29770563
+91 9449838534
Garam (“hot”) and masala (a mixture of spices) is a blend of ground spices common in cuisines from the Indian subcontinent.[1] It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine. Different regions of India have different versions of garam masala. Some are made without dry roasting the ingredients while others are made after dry roasting, cooling the ingredients and then grinding them into a powder. Some recipes contain additional ingredients that others don’t. Once you get a feel for the taste it gives your cooking, experiment and alter your garam masala recipe to suit your needs.
Pressure cook 200 gm sliced mixed vegetables and 200 gm sliced potatoes in 4 cups of water. Strain and keep aside. Keep water. Fry 2 large chopped onions in 1/3 cup oil, till brown. Add puree of 1 large onion, 1 inch fresh ginger and 4 cloves of garlic. Saute for 10 mins. Add 1 tsp each of turmeric, coriander and black pepper powder and stir. Add tomato puree (250 gms), saute. Add mixed vegetables, potatoes and strained water. Cook till tender. Add salt to taste and 1½ tsp of Dhruti Garam Masala. Stir, cook for 3 minutes. Remove from fire. Keep covered for 5 mins & Serve.
Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all are taste best with Dhruti Garam Masala.
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