Thursday, 26 February 2015

Homemade Kerala Style Meat Masala Powder


When I posted the first in series of the 'Spice Rack', I had planned on photographing all the spices that went into a meat masala mix, then posting the mix itself and so on and so forth. Well, I have to alter the plot a bit for want of 'order and method' on my part or else, the blog will flip to a hibernate mode.
On another note, I seriously don't know what I had been thinking when I made these shots. The rather distinct lines that I was making on the powder went unnoticed till I saw them on a larger screen. The intention was to create a bit of texture on an otherwise monochromatic and nondescript element.

Well, I am not sure of the general setting altogether, now that I look at the shots.
Sigh.
But enough of woes! This meat masala mix (which was originally just a part of my aunt's beef roast) is something I like to keep at hand always. It is a major ingredient in the Kerala Style Beef Curry and some other dishes that we make. Also, it adds a nice finishing touch to certain curries. That said, do note that this mix is different from the store bought Chicken/Meat masala powders. It is stronger, have different ingredients and proportions, and hence cannot be substituted on a one to one ratio for the supermarket version.

Ingredients:
  1. Fennel Seeds - 10 tbsp. 
  2. Cumin Seeds - 1 tbsp.
  3. Pepper Corns - 4 tbsp.
  4. Cinnamon Sticks - 6 pieces (Each about 1 inch in length)
  5. Cardamom Pods - 10
  6. Cloves - 10
  7. Star Anise - 4
Directions:

Heat up a heavy bottomed pan and add the fennel seeds first. I like to roast them a bit more than the other spices.

After a minute or so, add the rest of the spices and dry roast the mix carefully. Keep the pan on a low fire and make sure you don't burn them. I like to wait till the fennel changes its colour a bit. (That is, at least some of the fennel seeds changes colour.) This sort of reduces the intensity of fennel and gives the mix a better flavour.

Once done, transfer the spices onto a tray, allow them to cool off completely and then grind to a powder.

Store in an air tight container.
Notes:
  1. The recipe makes a fair quantity. Since the strength of powdered spices reduces over time, you might need to halve the recipe.
  2. As was mentioned earlier, you cannot simply substitute this in recipes calling for store bought meat masala powder - however, you can use a reduced quantity than what the original recipe calls for. (You might need to do some further tweaks to the original recipe in order to get the final taste right.) Also, this is different from Garam Masala Powder.

8 comments:

  1. Very useful post and amazing clicks!¨Loved the props:)

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  2. Lovley clicks,have to try this masala

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    Replies
    1. Thank you so much, Jayanthi and Sindhiya. Do let me know how it turns out for you guys :)

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  3. Ooh, I would love to try this!

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    Replies
    1. Thanks Cathleen. Do let me know how it turns out for you :)

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  4. Priya , I am visiting your space for the first time. Landed here from a fellow bloggers blog. Some lovely stying and images.

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    Replies
    1. Very sorry about the late reply, Sandhya. So glad that you dropped in and thank you so much :)

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PS: There is some issue with images (not loading) in some recipes. I would be much obliged if you can notify me of blank spaces/crossed out thumbnails in any of the posts. TIA.

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