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How to make Garam Masala | Indian spice mix

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Garam masala, the Indian Organic Spice Mix recipe video in Hindi.
Ridge Gourd skin chutneynIngredientsnnSkin of 2 Ridge GourdnOil - 2 tspnGreen chilli - 3nTomato - 2 nA piece of Tamarind nGarlic - 2 clovesnCumin seeds - 1/2 tspnCarrot - 1 finely choppednOnion - 1 finely choppednSalt to taste nCoriander leaves nnFor TemperingnOil - 2 tspnUrad dal - 1 tspnMustard seeds - 1/2 tspnRed chilli - 2nA pinch of Asafoetida powder nA few Curry leaves nnMethod:n1. Heat 2 tsp of oil in a pan. Add ridge gourd skin to it. Add green chillies, tomato, a little tamarind and salt.n2. Mix it well, cover it with a lid and let it cook for a few minutes. n3. After it cooked, let the mixture cool. Add 2 cloves of garlic, cumin seeds, salt and grind it coarsely using a little water.n4. To this chutney, add chopped onions, finely chopped carrots, chopped coriander leaves & mix it.n5. For tempering: In a pan with hot oil, add Urad dal, Mustard seeds, Red chillies, Asofoetida powder and Curry leaves. Turn off the stove and add the chutney to it. n6. Ridge Gourd skin chutney is ready the best way to have it with steamed rice.nnLike us on FACEBOOK - https://www.facebook.com/HomeCookingShownFollow us on TWITTER - https://twitter.com/VentunoCookingnSubscribe to YouTube - http://www.youtube.com/user/VentunoHomeCookingnnA Ventuno Production : http://www.ventunotech.com
Udipi SambarnIngredients nnBrinjal - 250 gmnBottle Gourd - 200 gmnCarrot - 200 gmnDrumstick - 2nShallots - 200 gmnTomato - 250 gmnTurmeric powder - 1/2 tspnSalt to tastenCooked Toor Dal - 100 gmnTamarind puree - 1/2 cupnJaggery - 2 tspnWater nnFor Masala pastenChana dal - 2 tspnUrad dal - 2 tspnFenugreek - 1/4 tspnCoriander seeds - 3 tspnCumin seeds - 1 tspnRed chilli - 6nA pinch of Asafoetida powder nGrated fresh Coconut - 2 tbspnnFor TemperingnCoconut oil - 2 tspnMustard seeds - 1/2 tspnUrad dal - 1/2 tspnRed chilli - 2nA pinch of Asafoetida powder nA few Curry leaves nnMethod:nn1. In a pot of hot water, add Brinjal, Bottlegourd, Shallot, Carrot and Tomato. Add Turmeric powder and Salt and cook it for a few minutes, once the vegetables half cooked add the Drumstick.n2. Meanwhile dry roast the ingredients for the masala - add Channa dal, Urad dal, Fenugreek, Coriander seeds, Cumin seeds & Red chillies. After 2 minutes, add Asofoetida powder and grated Coconut. Turn off the stove, cool the mixture and then grind it with water into a paste.n3. Vegetables are cooked completely now add cooked Toor dal and Tamarind puree. nFinally, add the paste, mix it well and add some water if it is too thick. n4. Add some salt as per taste and let it simmer for about 15 to 20 minutes. You can add
Cinnamon flavoured rum gives an incredible flavour to cocktails. We will see how to make the 'Sunrise Cocktail' on this episode of On The Rocks.nnFollow us on TWITTER - https://twitter.com/VentunoCocktail nSubscribe to YouTube - https://www.youtube.com/user/cocktail...nLike us on FACEBOOK - https://www.facebook.com/VentunoCocktailnnA Ventuno Production : http://www.ventunotech.com
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