Today, as I sat down to clear all the used pictures from my camera storage card, I came across some pictures. That’s when I realised that some of the recipes from my collection haven’t seen the light of the day 🙂  I had made Kolhapuri Masala powder to make Kolhapuri Mutton curry. Unfortunately, I hadn’t documented the process of the Mutton Curry for some reason. I do remember D coming to the kitchen to ask what was being prepared and said ” Whatever it is you’re preparing, it smells heavenly”. Needless to say, the curry was well received by my boys.

I got the recipe from Indianyug. I intend to make the Kolhapuri Mutton curry again as soon as I have stocked up all the needed ingredients.

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Kolhapuri Masala Powder

Kolhapuri Masala Powder is an aromatic spice blend, that can be used to prepare vegetarian as well as Non vegetarian dishes.

Cook Time

10 minutes

Servings

tablespoons

Ingredients

• 2 Bay leaves
• 1 Star anise
• 1/2 teaspoon Black peppercorns
• 3-4 Cloves
• 1/2 inch Cinammon Stick
• 3-4 Dried Red Chilli
• 1 tablespoon Coriander seeds
• 2 teaspoons Cumin seeds
• 2 teaspoons Fennel seeds
• a pinch Fenugreek seeds
• 1 heaped tablespoon Poppy seeds/ Khus khus
• 1 heaped tablespoon Sesame seeds
• 4 tablespoon Desiccated coconut

Cook Time 10 minutes Servings tablespoons Ingredients 2 Bay leaves 1 Star anise 1/2 teaspoon Black peppercorns 3-4 Cloves 1/2 inch Cinammon Stick 3-4 Dried Red Chilli 1 tablespoon Coriander seeds 2 teaspoons Cumin seeds 2 teaspoons Fennel seeds a pinch Fenugreek seeds 1 heaped tablespoon Poppy seeds/ Khus khus 1 heaped tablespoon Sesame seeds 4 tablespoon Desiccated coconut

Instructions

1. Heat a pan.
2. Add the bay leaves, red chilli, peppercorns, cloves, star anise and cinnamon and toast it for about 30 seconds on low heat.

   
3. Add the cumin seeds, coriander seeds and fennel seeds and roast it till it turns brown in colour.

   
4. Transfer to a grinder and allow to cool.

   
5. In the same pan, add poppy seeds, sesame seeds and dessicated coconut and toast till it turns golden brown. Switch off heat and allow to cool.

   
6. Transfer to the grinder.

   
7. Grind to a smooth, fine powder. Store in an airtight container and use when required.

   

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