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You may have seen many home made spice blends like pav bhaji masala, taco seasoning, Indian chai/tea masala on my website. This is slightly different. Kolhapur is a district in Maharashtra, India. The food there is spicy with coconut flavour. It is absolutely delightful. It is not always easy to find the spice blend they use to prepare Kolhapuri dishes. I decided to prepare it at home. It is absolutely favourful and very fresh. You just need to add little to boost the flavour of any curry. Ingredients are easy to find. Here is how you can prepare.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
8-10 whole red chilies – 2 tbs (adjust as per your taste)
5-6 – cardamom pods (elaichi)
1 tbsp – coriander seeds (dhania)
1 tbsp – sesame seeds (til)
1/2 tsp – cumin seeds (jeera)
1/2 tsp -black pepper corns (kalimirch)
2 inch – cinnamon stick (dalchini)
2-3 pieces – mace (javitri)
1 tsp – fenugreek seeds (methi dana)
1 tsp – mustard seeds (rai)
3 – bay leaves (tejpata)
2 tbsp – dried coconut powder or grated coconut
1/4 tsp – asafoetida (hing)
To make Kolhapuri masala, add all ingredients except dried coconut and asafoetida in dry pan to roast. Roast on low heat stirring continues. When spices are slightly roast, add dried coconut powder and roast it for one more minute. Turn off the heat and add asafoetida. Move the pan away from hot burner. Let roasted spices cool down at room temperature and the grind all the spices in grinder. You can make extra spice blend and store it in refrigerator for future use, it will save time when you make this curry second time.
You can add this spice blend (seasoning) to any curry to enhance the flavour but the paneer or veg kolhapuri vegetable/curry is very famous. You just need to add 1-2 tbsp to your curry.
Let me know if you have question or concern regarding this seasoning.
Hope you like it and will try this spice blend.
Thank you for visiting my website. Until next time!
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