Best Collection Of Delicious Malvani Masala Recipe
By Namrata Arvind Sondkar, Posted on 18/07/2020 - 7 Comments
2.6 Average Ratings
7 User Comments
Ingredients of Malvani masala
STEP : 1
Please take following ingredients: Garlic Red chili Bay Leaves Coriander Seeds Cumin Seeds Black and green Cardamom Stat flower Black Peppercorns Cloves Bdisep Cinnamon Sesame Seeds Mustard Seeds Nutmeg Powder Salt
STEP : 2
Now a take a pan and heat on low flame. Once it started heating please add Garlic and red chili in that pan.
STEP : 3
Do not use red chili powder .let it be saute for 1-2 mins . Once it's done transfer this into the another plate.
STEP : 4
After that add Coriander seeds and cumin seeds into the heated pan and saute for a while.
STEP : 5
Once its done you will see the slight change in the color. Please transfer this into plate where we kept other ingredients.
STEP : 6
After that add black peppercorns , star flower and cloves in the heated pan on low flame only.
STEP : 7
Let them saute for while and once its done transfer it to the plate of other ingredients.
STEP : 8
Now add Bay leaves , Black and Green Cardamom and Cinnamon in the heated pan.
STEP : 9
Let them saute for a while and once its done transfer this into other ingredients plate.
STEP : 10
Now add Sesame seeds , Bdisep and mustard seed in the heated pan and saute for a while.
STEP : 11
All the three ingredients will starts cracking than transfer this into the plate of other ingredients.
STEP : 12
Now let cool all ingredients. Once its comes on normal temperature put all the ingredients into the grinding jar.
STEP : 13
Now add nutmeg powder in the grinding jar. make sure the quantity of the nutmeg powder should be less.
STEP : 14
After adding nutmeg powder please add salt in it. Please do not use water in the mixture.
STEP : 15
Now start grinding the all ingredients in the mixer. And please check the consistency of the powder in between.
STEP : 16
Once its done remove into the another bowl. Your amati pawdor is ready. Please store in air tight container.