BM # 4  Day 6
Methia Masala is a very handy masala in a Gujrati kitchen.It is used to make  a variety of pickles…added to u r daals,curds..n sprinkled on khakhras.
The instant pickles can b made with finely chopped veggies(cucumber,capsicum,tindoda….cauliflower)…just add the methia masala to the chopped veggies, adding the req amount of salt..,few drops of lemon juice n some oil…n…u r pickle is done …u got to wait just about 30 mins so the veggies n spices mingle up!
Wen added to daals they give us a pickly flavour.
N yes u got to try with dhoklas n idlis too…u can forget  making  the chutney!!

 

1tb sp………………hing
½ cup………………methi kuria
1cup………………..rai kuria
¾ cup………………red chilly powder
¾ cup………………salt(dry roast the salt)
½ cup ………………oil(ground nut oil is best for this)….but any cooking oil will do. 

 

In a big thaali put hing in the centre. Make a circle of methi kuria around hing.
Another circle of rai kuria.

 

Yet another circle of red chilly pwd.

 

Heat oil to a smoking point…pour this on hing n immediately cover  the thaali .
This will infuse the flavours.

 

Let this cool.

 

Sprinkle salt on this masala n mix well.

 

Store in a airtight jar…remains good for a year…may b more…mine gets over real fast…..

 

sprinkled on a ghee smeared khakhra..….

enjoy the masala with u r fav food ……








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Methia Masala
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Servings

11 thoughts on “Methia Masala”

  1. Cool Lassi(e)..well basically used to make instant pickles..i think u cud call it a achaar masala..here its used in currys ,curds.. changing the flavour of the dish.use it as a podi pwd!!

  2. What should I write first…Lovely box with intricate peacock design or the mouthwatering pickle powder. I think I have bookmarked all your posts on this series. Please post a pickle or any other recipe with this powder.

  3. Hi Vaishali,

    Really like to see your recipes. But I have question about oil to pour … I just poured hot oil into it and hing become black some what and it dont have good smell it should be … so pl give me some idea for that.

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