The Classic Jeeravan Masala
About The Classic Jeeravan Masala
Want to add flavour to your regular cooking? Continue reading to learn about Indori Jeeravan masala, a popular spice that can enhance the flavour of many different foods. The masala, which has its roots in Indore, Madhya Pradesh, has spread its appeal throughout India and earned a respected place in many Indian homes. The masala, which is made up of over 20 different spices, gives a variety of foods a genuine taste and flavour that make every recipe delicious. Additionally, the jeeravan masala has therapeutic qualities. It is well established that it aids in digestion and can keep the body warm in the cold. Concentrating on its taste-improving qualities, the ideal mixture of various spices and condiments is quite adaptable to go with a variety of cuisines. It is frequently combined with poha, a dish made with rice flakes. The use of jeeravan masala is as necessary for Indore residents as using salt while making poha. Indori poha masala is another name for it as a result. It certainly complements other dishes like pakoras, curries, and salads.The Bottom Line - Unquestionably, Indori Jeeravan Masala is a mouthwatering mixture of various spices. It provides a variety of foods with terrific flavour. It is also known as "poha masala," as it is an essential ingredient for poha. You can now order Jeeravan masala online from the comfort of your home. To order Jeeravan masala online, simply land on the website www.indore.online/ and search for Jeeravan masala. Indore Online is known for authentic Indori delicacies like Khakhra, Ratlami Sev, Ujjaini Sev, etc. The platform also has a vast collection of varieties of masalas, like Garam masala, Pav bhaji masala, Achar masala, Jeeravan masala from Dave ka divya masala products, and many more.
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Recipe Time & More
Ingredients
- 3 tbsp Dry Mango Powder (or amchoor)
- 2 mace (javitri blades)
- 6 Red Chillies (dried )
- 1 tbsp cumin seed (or jeera)
- 1 bay leaf (or tejpatta, medium-sized )
- 3/4 tbsp black salt
- 1/3 tbsp Turmeric Powder
- 1 1/2 coriander seeds (or dhania)
- 1 nutmeg (jayphal, irregularly pounded )
- 1 tbsp fennel seeds (or saunf)
- 1/2 dry ginger (powdered )
- 4-5 cloves (or laung)
- 1⁄4 tbsp asafoetida (or hing)
- 1 inch cinnamon stick (or 1 inch dal chini)
- 2 to 4 Cardamom (elaichi)
- 1/2 caraway seeds (or shahjeera)
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Instructions
- Add each of the listed ingredients to the jar of a mixer grinder.
- Blend the ingredients into a smooth mixture. Water is not required.
- Let the mixture cool before storing it in a container that is dry, clean, and airtight.
- You are ready to use it as soon as you need it.
Recipe Notes
- You can easily make a cup of Indori jeeravan masala using the ingredients listed above. You can use it as needed. Depending on one's preferences, one may use more or less masala. You can start using it and then modify the dosage to meet your needs.
- Ensure that the masala is stored in a clean, airtight container made of glass or steel. It doesn't need to be refrigerated. However, we strongly urge you to refrigerate it to increase its shelf life and postpone expiration if you won't be using it in a short time.
- This preparation works for months, even at room temperature. However, keeping it for more than a month can degrade its freshness.
- The masala's versatility allows it to be used with a variety of foods, including salads. You can experiment with the recipes by adding a pinch to any dish you want.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 121kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1065mg | Potassium: 374mg | Fiber: 5g | Sugar: 6g | Vitamin A: 581IU | Vitamin C: 82mg | Calcium: 161mg | Iron: 6mg
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Looks so appetizing! Thank you for posting.
Such a beautiful dish! Can’t wait to try it.
What a flavorful dish! Thanks for sharing.