prepared kalonji masala
and kneaded dough and kept in freeze
for the weekend
Friday is busy day for me as I have to plan for the weekend ,so most of the time I do some preparation for the weekend and that's what I did today,sharing some make ahead preparation
dough for paratha /spinach paratha
had spinach paste in freeze which I had prepared by boiling spinach leaves for 10 mins and then running the leaves through the blender.
In a mixing bowl add two cup wholewheat flour,salt,red chili powder,carom seeds and the spinach paste and knead to a smooth dough if needed add few drops of water and half tsp of oil.once done keep in an air tight in freeze.
For the Kalonji Masala/Bharwa Masala
Ingredient
cumin seeds one tsp
fennel seeds one tsp
carom seeds one tsp
nigella seeds one tsp
fenugreek seeds four to six
asafoetida pinch
Procedure
Dry roast all the ingrdients listed above for five to seven minutes
let it cool and then run through the blender
store in air tight box .
this masala can be used to stuff brinjal,ladysfinger,bittergourd or for potatoes
for kalonji masala wale alloo/spiced potatoes with kalonji masala
Ingredient
potato sliced two
onion one chopped
garlic clove grated two
green chili chopped one
salt as per taste
kalonji masala one tbsp
red chili powder half tsp
turmeric powder half tsp
coriander powder half tsp
garam masala powder one fourth tsp
mustard oil one tbsp
asafoetida pinch
cumin seeds half tsp
Preparation
mix kalonji masala with salt,red chili powder,turmeric power and coriander powder ,
add few drops of water ,keep aside.
Procedure
heat oil in non stick wok/kadai/pan
once oil is hot add asafoetida followed by cumin seeds and let it splutter
lower the flame and add chopped onion followed by garlic and green chili
keep stirring till onion starts turning brown and add kalonji masala paste
fry for a minute and the potatoes followed by garam masala powder
cover and cook till the potatoes are done.
serve warm,tastes best with plain rice and dal,..
that's all friends,wish you all happy weekend
take care and happy blogging.
