Paav Bhaaji masala

• Ingredients :
• Coriander Seeds - 1 cup
• Cumin Seeds - 1/4 cup
• Black Pepper - 1/8 cup
• Dry Mango powder - 1/8 cup
• Cassia - 4
• Clove - 10
• Turmeric Powder - 2 1/2 tsp
• Dry Ginger Powder - 4 tsp
• Anistar - 4 pcs
• Fennel Seed - 1/8 cup
• Black Cardamom - 4
• Triphala - 2 tsp
• Cinnamon - 3 sticks
• Cassia Leaf - 4
• Salt - 4 tsp
•
• Method :
• Dry roast all the whole garam masala on a low flame till a good flavour comes out, stirring constantly.
• Let it cool.
• Mix all the other spices and fine grind in a grinder.
• Store it in an air tight container.

CHANA MASALA

Ingredients

Chickpeas (Soaked Overnight)- 1 Cup
Tea Leaves- 1/2 Tsp
Ginger- 1/2 Cup
Green Chilies- 2-3 Finely Chopped
Tomato Puree- 1/2 Cup
Garam Masala- 1/2 Tsp
Red Chilly Powder- 1/4Th Tsp
Chana Masala- 1 Tsp
Salt To Taste
Oil

Fresh Dry Masala

Cumin Seeds- 1 Tsp
Cloves-2-3
Bay Leaves-2-3
Whole Red Chilies- 2-3
Cardamoms- 3-4
Black Peppercorn- 4-5
Dried Pomegranate Seeds- 1 Tsp
Cinnamon-1/2 Stick

Method

• In a pan dry roast the above spices till they are a dark brown.
• Let it cool. Grind it to a fine powder
• Tie the tea leaves in a muslin cloth.
• Add the chickpeas along with little salt and the tied tea leave to a pressure cooker.
• Pressure cook it. Cool. Remove the tea leaves.
• Heat oil in a pan. Add the ginger and the green chilies. Saute.
• Add the dry freshly ground masala to the oil. Saute.
• Next add the entire boiled chickpeas along with the water.
• Add some more water along with all the other spices (red chilly powder etc.)
• Cover and let it cook on medium heat.
• Once the gravy begins to thicken add the tomato puree. Mix well.
• Let it cook for 10 -15 min more. Check for seasoning.
• Serve garnished with coriander, chopped onions, and lemon wedges.
• Have it with puri, tikkis, or regular paranthas.

TANDOORI SHIMLA MIRCHI MASALA

You will need
• bell peppers- 3-4 (you can use different colours)
• onions- 1 (cut in chunks)
• tomato- 1 (cut in chunks)
• oil- 1 tbsp
• salt- to taste
for the dry masala
• red chilly powder- 1/2 tsp
• garam masala- 1 tsp
• tandoori masala- 1 tsp
• kasoori meethi- 1/2 tsp
• amchoor powder- 1/2 tsp
grind to a paste
• coconut- 1/2 cup
• cilantro (you can use cilantro chutney too)- 1 tbsp
• green chillies- 1-2
• ginger- 1/2
• garlic 1-2 pods
• onion- 1/2
• oil- 1 tbsp
• salt- to taste
You have to:
1. Heat oven to 350 degree franhite.In an oven proof bowl, toss the cut bells peppers, onions, and tomatoes, with the dry masala.
2. drizzle about a tablespoon of oil and some salt.

3. roast the vegetables for atleast half an hour to 45 mins.

4. heat oil in a pan. add the ground masala to the oil. and saute.
5. now add the roasted vegetables, and mix everythign up.
6. add little water and cook, till the masala thickens and comes together.
7. serve hot with paranthas.

note: one can add paneer to this, and even small baby potatoes. this can work as a filling for khatti roles.
enjoy