Every cuisine has its own classic mix of spices and herbs which create the unique flavour. These characteristic combinations are the ones which create memorable identities in our brain towards the particular good we eat.
Indian cuisine has always been looked forward to for its classic masala spice mix and rubs. These along with the base for a curry, it emulates flavour each of us look forward in the cuisine. This masala mix extends beyon the well known garam masala or the south Indian sambhar masala.
Today we are creating a unique lesser know spice mix called Jeervan masala. This masala mix is a roasted blend just perfect yo be sprinkled on the classic beaten rice based breakfast, poha. The spice mix doesn’t just stop with poha, it is a perfect final spinkle on tikki style appetizers, raitha, fruit chaats and even pakoras.
This masala mix is the first step towards my attempt in bringing forth the Madhya Pradesh cuisine. So, looking forward to seeing you with one of its iconic recipes next week.
Hopefully, you will have the masala ready and tested by then to try out the new creation too.
Scroll down for the recipe.
We do have authentic BBB masala mix also for you to check out. Till we catch up again enjoy this short post and keep the masala ready.
This is the recipe I am submitting to Cooking from a Cookbook as it is from a Friend that I have procured this recipe.
Indori Jeervan Masala
Spice mix to sprinkle on Poha, pakoda and fruit mix
- 1 tsp coriander seeds
- 1/2 tbsp cumin seeds
- 1/2 tbsp fennel seed
- 4 cloves
- 1 black cardamom
- 1/2 tsp caraway seeds
- 1/2 stick cinnamon stick
- 1 small bay leaf
- 6 medium dry red chillies ( i used low spice one)
- 1 strand mace
- 1/2 tsp amchur dry mango powder
- 1/2 tsp dry ginger powder
- 1/8 tsp grated nuteg
- 1/4 tsp turmeric powder
- 1 pinch Asafoetida
- 1/8 tsp black salt
- 1/8 tsp salt
- Set a heavy bottomed wok to medium heat.
- Add the whole dry spices except the coriander seeds and roast on a gentle heat till aromatic.
- Remove and set aside to cool
- Now add the corainder seeds and roast well ( burns easily)
- Add to the other spices along with the powders and salts.
- Mix and allow to cool for 10 minutes
- Powder in the spice mill to a fine mix
- Store in airtight glass jar till you need.
Store the masala in double airtight packs in the refrigerator if you are making a larger quantity. Double or triple the quantities in here to make your batch.
Tried this recipe?Let us know how it was!