Ingredients:
Nihari Masala:
- Hari elaichi (Green cardamom) 7-8
- Badi elaichi (Black cardamom) 5-6
- Darchini (Cinnamon sticks) 4-5
- Badiyan ka phool (Star anise) 2
- Laung (Cloves) 1 tsp
- Sabut dhania (Coriander seeds) 2 tbs
- Zeera (Cumin seeds) 1 tbs
- Saunf (Fennel seeds) 4 tbs
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Jaifil (Nutmeg) 1/4 piece
- Javatri (Mace) 1 piece
- Pipli (Long pepper) 4-5
- Sonth (Dried ginger) 4-5 pieces
- Kala zeera (Caraway seeds) ½ tbs
- Tatri (Citric acid) ½ tsp
- Tez paat (Bay leaves) 2
- Namak (Salt) 1 & ½ tbs
- Lal mirch powder (Red chili powder) 2 tbs
- Haldee powder (Turmeric powder) 1 & ½ tsp
- Kashmiri lal mirch (Kashmiri red chili) powder ½ tbs (optional)
Daleem Masala:
- Hari elaichi (Green cardamom) 6-7
- Badi elaichi (Black cardamom) 4-5
- Darchini (Cinnamon sticks) 12-15 (small)
- Badiyan ka phool (Star anise) 2
- Laung (Cloves) 7-8
- Sabut dhania (Coriander seeds) 2 tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Tez paat (Bay leaves) 2
- Jaifil (Nutmeg) 1/4 piece
- Javatri (Mace) 1 piece
- Sonth (Dried ginger) 1 piece
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Tarti (Citric acid) ½ tsp
- Kala zeera (Caraway seeds) ½ tsp
- Lal mirch powder (Red chili powder) 2 tbs
- Namak (Salt) 1 tbs
- Haldee powder (Turmeric powder) ½ tbs
Directions:
In frying pan,add green cardamom,black cardamom,cinnamon sticks,star anise,cloves and dry roast for 30 seconds.
Add coriander seeds,cumin seeds,fennel seeds and dry roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices,black peppercorns,nutmeg,mace,long pepper,dried ginger,caraway seeds,cirtic acid and grind to make a fine powder.
Add bay leaves,salt,red chili powder,turmeric powder,Kashmiri red chili powder and grind again.
Strain with the help of the strainer (grind again if any residues remains).
Can be stored in air tight container for up to 6 months (yields 120 gms for 2 kg nihari).
Daleem Masala:
In frying pan,add green cardamom,black cardamom,cinnamon sticks,star anise,cloves and mix.
Add coriander seeds,cumin seeds and dry roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices,bay leaves,nutmeg,mace,dried ginger,black peppercorns,citric acid,caraway seeds and grind to a fine powder.
Add red chili powder,salt,turmeric powder and grind again.
Strain with the help of the strainer.
Can be stored in air tight container for up to 6 months (yields 120 gms for 2 kg daleem).
Ajza:
Nihari Masala:
- Hari elaichi (Green cardamom) 7-8
- Badi elaichi (Black cardamom) 5-6
- Darchini (Cinnamon sticks) 4-5
- Badiyan ka phool (Star anise) 2
- Laung (Cloves) 1 tsp
- Sabut dhania (Coriander seeds) 2 tbs
- Zeera (Cumin seeds) 1 tbs
- Saunf (Fennel seeds) 4 tbs
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Jaifil (Nutmeg) 1/4 piece
- Javatri (Mace) 1 piece
- Pipli (Long pepper) 4-5
- Sonth (Dried ginger) 4-5 pieces
- Kala zeera (Caraway seeds) ½ tbs
- Tatri (Citric acid) ½ tsp
- Tez paat (Bay leaves) 2
- Namak (Salt) 1 & ½ tbs
- Lal mirch powder (Red chili powder) 2 tbs
- Haldee powder (Turmeric powder) 1 & ½ tsp
- Kashmiri lal mirch (Kashmiri red chili) powder ½ tbs (optional)
Daleem Masala:
- Hari elaichi (Green cardamom) 6-7
- Badi elaichi (Black cardamom) 4-5
- Darchini (Cinnamon sticks) 12-15 (small)
- Badiyan ka phool (Star anise) 2
- Laung (Cloves) 7-8
- Sabut dhania (Coriander seeds) 2 tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Tez paat (Bay leaves) 2
- Jaifil (Nutmeg) 1/4 piece
- Javatri (Mace) 1 piece
- Sonth (Dried ginger) 1 piece
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Tarti (Citric acid) ½ tsp
- Kala zeera (Caraway seeds) ½ tsp
- Lal mirch powder (Red chili powder) 2 tbs
- Namak (Salt) 1 tbs
- Haldee powder (Turmeric powder) ½ tbs
Directions:
Frying pan mein hari elaichi,badi elaichi,darchini,badiyan ka phool aur laung dal ker 30 seconds kliya dry roast ker lein.
Sabut dhania,zeera aur saunf dal ker khushbu anay tak roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices,sabut kali mirch,jaifil,javatri,pipli,sonth,kala zeera aur tatri dal dein aur grind ker ka powder tayyar ker lein.
Tez paat,namak,lal mirch powder,haldee powder aur Kashmiri lal mirch powder dal ker dubara ache tarhan grind ker lein.
Strainer ki madad sa strain ker lein (agar kuch residues reh jaye tou dubara grind ker lein).
6 months tak air tight jar mein dal ker store ker saktay han (yields 120 gms for 2 kg nihari).
Daleem Masala:
Frying pan mein hari elaichi,badi elaichi,darchini,badiyan ka phool aut laung dal ker mix karein.
Sabut dhania aur zeera dal dein aur khushbu anay tak roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices,tez paat,jaifil,javatri,sonth,sabut kali mirch,tatri aur kala zeera dal dein aur grind ker ka fine powder tayyar ker lein.
Lal mirch powder,namak aur haldee powder dal ker dubara grind ker lein.
Strainer ki madad sa strain ker lein.
6 months tak air tight jar mein dal ker store ker saktay han (yields 120 gms for 2 kg daleem).
