Friday, 12 October 2012

Classic pepper masala (base for gravy)

  One sunday previous month, i prepared this base in a hurry and served it with boiled crab, MUST TELL U GUYS, IT WAS EXTREMELY TASTY, and not only that it goes good with veggies too, so just try out and let met know.  This base can be stored in fridge for some six days, in case of storing so, just avoid to add milk powder and add all other ingredients

Ingredients required

One small milk powder packet, one ladle of khuskhus, one handful of pudhina, 1tsp of peppercorn(roasted and cooled), 1 tsp of jeera(roasted and cooled) , 1/2 cup coriander leaves, 2 red chilli, 1 green chilli, 1 tomato, 1 onion, 1 tsp ginger garlic paste, 1 tsp dhanya whole, 2-3 scrappings of tamarind, 2-3pieces of cinnamon, 2 cloves, 3 cardamom pods



At first, grind all dry ingredients together like cinnamon, clove, cardamom, red chilli, dhanya, tamarind, peppercorn, jeera, khuskhus, milk powder

 Now, you will get some mixture like this

 Then add onion, tomato, all other ingredients and grind to get a smooth paste like this


This is our base

You can
1. Store this and use as required (for 5-6 days)
2. Use this for non-vegetarian gravy preparations like chicken, mutton, crab.  I personally recomment it with crab since i have tried and got super result
3. For vegetarians can do so for tofu, mushroom , capsicum gravies.  This is not recommended for veggies that turn soggy soon like cauliflower, better use so for tougher veggies


For example, i used the base and added one cup of chopped mushrooms, and cubed capsicum, and cooked till mushroom got done, my mushroom masala dish is over without any delay :)


Add i served yummy mushroom pepper masala with sambhar rice, it went well :)




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