Kashmiri Raita Masala Recipes

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KASHMIRI GARAM MASALA



Kashmiri Garam Masala image

A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.

Provided by Richard Willey

Categories     World Cuisine Recipes     Asian     Indian

Time 41m

Yield 12

Number Of Ingredients 9

¼ cup black cumin seed
2 large bay leaves, crushed
2 tablespoons green cardamom seeds
¼ cup black peppercorns
1 ½ teaspoons whole cloves
1 tablespoon fennel seed
1 teaspoon chopped fresh mace
4 cinnamon sticks, broken
1 pinch ground nutmeg

Steps:

  • Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
  • Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 0.1 g

KASHMIRI MASALA



Kashmiri Masala image

This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir.

Provided by Member 610488

Categories     Asian

Time 30m

Yield 1/2 cup

Number Of Ingredients 9

1 teaspoon black cumin seeds
2 teaspoons large brown cardamom seeds, extracted from pods
1 teaspoon light coloured cardamom seed, extracted from pods
1 tablespoon black peppercorns
10 cloves
3 cinnamon sticks, broken into little pieces
1/2 teaspoon saffron thread
1/2 teaspoon ground mace
1 teaspoon ground nutmeg

Steps:

  • Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises. This should take about 6-8 minutes.
  • Allow to cool and then grind together in to a fine powder.
  • Store in an airtight container.

Nutrition Facts : Calories 664.9, Fat 16.4, SaturatedFat 2.7, Sodium 45.8, Carbohydrate 140.9, Fiber 57.2, Sugar 1.4, Protein 22.5

KASHMIRI MOREL MUSHROOM RAITA



Kashmiri Morel Mushroom Raita image

Number Of Ingredients 8

1 medium russet potato
2 1/2 teaspoons Kashmiri Raita Masala
3 cups nonfat plain yogurt, whisked until smooth
salt, to taste
1 tablespoon vegetable oil
1 medium onion, cut in half lengthwise and thinly sliced
8 to 10 large fresh or dried reconstituted morel mushrooms, thinly sliced
1/4 cup finely chopped fresh cilantro

Steps:

  • 1. Boil the potato in lightly salted water to cover until tender, then peel it and finely chop it. While it's cooking, prepare the raita masala. Then place the yogurt in a large serving bowl and mix in 2 teaspoons raita masala. Add salt, if needed (there is already some in the masala).2. Heat the oil in a small nonstick skillet over medium-high heat and cook the onion, stirring, until golden, 2 to 3 minutes. Add the potato and cook, stirring, about 1 minute, then add the morel mushrooms and cilantro and cook another minute. Transfer to the yogurt, and mix well. Garnish with the remaining 1/2 teaspoon raita masala and serve.VARIATION: You can substitute other vegetables by replacing the morel mushrooms with 1 cup grated daikon or red radishes, or with 2 cups thinly sliced, golden fried fresh okra.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

KASHMIRI RAITA MASALA



Kashmiri Raita Masala image

Number Of Ingredients 8

1/4 cup coriander seeds
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 rice-size pieces asafoetida
1 tablespoon black mustard seeds
2 teaspoons ground ginger
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt, or to taste

Steps:

  • 1. In a medium cast-iron or nonstick skillet, roast together the coriander seeds, and fennel seeds and cumin seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Transfer to a bowl.2. In the same skillet, dry-roast the asafoetida and the mustard seeds until they start to pop, about 1 minute (Cover pan momentarily to contain popping, if needed.) Mix into the coriander-fennel-cumin mixture3. Let cool, the grind in a spice or coffee grinder to make a fine powder. Mix in the ginger, cayenne pepper, and salt. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

KASHMIRI RAITA MASALA



Kashmiri Raita Masala image

Number Of Ingredients 8

1/4 cup coriander seeds
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 rice-size pieces asafoetida
1 tablespoon black mustard seeds
2 teaspoons ground ginger
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt, or to taste

Steps:

  • 1. In a medium cast-iron or nonstick skillet, roast together the coriander seeds, and fennel seeds and cumin seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Transfer to a bowl.2. In the same skillet, dry-roast the asafoetida and the mustard seeds until they start to pop, about 1 minute (Cover pan momentarily to contain popping, if needed.) Mix into the coriander-fennel-cumin mixture3. Let cool, the grind in a spice or coffee grinder to make a fine powder. Mix in the ginger, cayenne pepper, and salt. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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