Masala Mixes for Authentic Punjabi Dishes
Pinky recently ventured into cooking after getting sick of egg sandwiches, which she had almost every day. The city was under complete lockdown with just a few grocery shops open in the morning. She suddenly craved her Dadi’s Kadai chicken and fluffy Naans. She wanted to make her own Kadai Chicken. Her Dadi was from Punjab and she was a pro at making delicious Punjabi food. All her cousins loved her cooking. Every vessel filled with the delicious curries and gravies would go empty. She was determined to make finger-licking kadai chicken just like the one her Dadi would make.
The Punjabi dishes need masalas that combine the aromatic fragrances of cumin seeds (jeera), cardamoms (elaichi), black peppercorns (kalimirch), coriander (dhania) seeds, fennel seeds (saunf), cloves (laung / lavang), cinnamon (dalchini) sticks, bayleaves (tejpatta), caraway seeds (shahjeera), nutmeg (jaiphal) powder and dried ginger (soonth) powder.
The spices are toasted and then ground into a smooth powder that can be stored. If you are planning to create a tasty chana masala, dal makhani, rajma or langarwali dal add the required amount to make a delicious lunch or dinner for your loved one. Store in an airtight container in a cool dark place. Avoid refrigeration as it will adversely affect the taste of the masala.
Don't worry about missing out on those delectable Makhanis, Pulaos, and Kadhais while you stay indoors. Order ready-to-make masala mixes from www.fromindia.com and make your own authentic Punjabi cuisine.