Ingredients
100 grams Coriander seeds
50 grams Cumin seeds
40 grams Pepper corns
7 grams Cardamom (30 cardamom)
6 grams Cinnamon
5 grams Cloves
8 grams Turmeric
Using a pan , dry roast the above mentioned ingredients on low flame. Allow to cool. Once cool, sift well and fill in airtight bottles.
Total weight after grinding 188gms
FOR THE CAFREAL MASALA
for 500 gms chicken
1 and 1/2 tablespoon curry spice powder
100 grams of coriander leaves .
Few mint leaves
3 green chillies
1 tablespoon ginger garlic paste
Salt to taste
1/4 cup white rum (optional)
1 tablespoon brown sugar
Mix well add this marinade to the chicken pieces
Fry the chicken pieces.
Cook the reserved marinade and then add to the fried chicken pieces.
RECIPE 2
CHICKEN CURRY
For 500 grams chicken
1 and 1/2 tablespoon curry powder
3 green chillies
1 onion sliced
Grind to paste with little water and a small piece of tamarind.
sauté 2 finely chopped onions until they turn lightly brown . Stir in the ground paste with just enough water and cook for a minute. Add the chicken pieces and 1/4cup thin coconut milk. Cook till chicken is done .Finally, add 1/2 cup thick coconut milk.
RECIPE 3
FOR VEGETABLE CAULIFLOWER PEAS AND POTATO
Add this spice powder to the vegetable and lastly sprinkle in coriander leaves
RECIPE 4
Green curry masala
For 500 grams chicken /mutton
Ingredients
1 and 1/2 tablespoon curry powder
3 to 4 green chillies
100 grams coriander leaves (a bunch)
2 teaspoonsof ginger garlic paste
Grind to paste with just enough water.
Marinate the chicken/mutton with chilli powder, cumin powder , coriander powder and pepper powder according to taste and 1/2 teaspoon of ginger garlic paste and a bit of salt to taste.
Stir fry 2 onions until lightly browned. Add 2 finely chopped tomatoes and cook till soft and mushy. Add the ground paste with little water and cook for a minute. Add the chicken pieces and 2 small potatoes chopped. Add little water if required. Cook till done. Lastly add a 1 tsp vinegar and salt if required .
