I have used spicy variety red chillies, increase the quantity if you are using kashmiri chillies or any mild variety chillies. Kabab chini is a type of peppercorn which has a strong aroma and flavour which is like a beautiful combination of cloves, peppercorns and cinnamon. Essentially used to flavour kababs and meat dishes in Awadhi cuisine they also have a ton of healing properties. An aromatic oil made with kababchini can be used to treat arthiritis and joint pain. My friend gave me the recipe which had Marati Moggu as an important ingredient. Being in the US, I found it really difficult to find these spices. But thanks to The Big Indian Store, now i don’t need to wander around looking for these spices. Make sure to use spices and other ingredients that are fresh, fragrant, of the best quality and within their shelf period. The volatile oil in cardamom has been proven to soothe the stomach and intestines, making cardamom an ideal solution for a host of digestive problems, such as constipation, dysentery, and indigestion.

All these products are procured from certified and trustworthy vendors. Also on the vendors side these products are processed using the finest quality raw elements and are in total compliance with set international standard. We are providing these products to the customers as per their specific requirements. These are well known in the market for their high quality, nutritious value, purity and affordable price range. If you want a less spicy masala powder reduce the quantity of the Guntur red chillies or opt to use chillies that are moderately spicy. Chillies– For preparing this Powder Recipe, we also use two types of chilies. Byadgi chilies and Guntur chilies. Byadgi chilies grant a nice deep red color to the masala whereas the Guntur chilies make the masala spicy. You may use these chillies as per your preference and balance the spiciness.Marathi Mogguis a type of caper. These are dried unopened flower buds of the Silk Cotton tree. It has a similar appearance as cloves. The word ‘moggu’ literally translates to bud. Generally marathi moggu is roasted and ground along with other spices in many spice blends. The ingredients are all pantry staples so this makes the perfect weeknight rice preparation – especially as it has lots of added veggies.

Once your powder is ground, store it in an air-tight jar or container and store in a cool dry place. You could also store in the fridge. Which plant’s flower bud is this? Do you know the name of this spice in English or any other Indian languages? Is it used to make any other dishes or for any different purpose? Since the typical spice mixture is an integral part of the Bisi Bele Bath Recipe, you should have it handy at home. The best thing to do is to use the homemade blend versus a readymade one from the market. For this reason, you can refer to this easy DIY Bisi Bele Bath Powder recipe of mine. Thanks Indira for posting the pics…Guess you have made it easy for me to identify these wonderful spices.While dry roasting the spices, make sure that you roast them on low heat and not burn the spices. Stir often so that they spices get roasted evenly. Do not use stale or rancid spices. If you see some mold or insects or worms in any of the spices, then discard them. Preferably try to use organic spices. Nutmeg- I use a tiny piece of it, it is quite strong in flavour. However, you can skip it, does not make much difference. Also, mace comes from the same plant as nutmeg and hence you can use only mace or small quantities of both mace and nutmeg.

Coriander and Mint Leaves - These herbs are the main flavour base for this recipe, and both complement each other well Grated Coconut - This will balance out the spice from the chilliess and the whole spices, don’t worry you won’t be able to taste it! Sub with freshly grated frozen coconutMy friend gave me the recipe which had Marati Moggu and Nagkesar as an important ingredient. Being in the US, I found it really difficult to find these spices. But thanks to The Big Indian Store, now i don’t need to wander around looking for these spices. These are our very own bird’s eye chillies from Andhra Pradesh. The coolest or rather the hottest thing about these chillies is that they are white in colour when ripe. Tiny and fiery these kanthari chillies come with a bunch of sneaky little benefits to your health including reduced cholesterol and increased metabolism. This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe. This recipe will yield 150 grams of the Bisi Bele Bath Powder which stays good for a couple of months in the refrigerator. Ingredients You Need Spices

Grind into a coarse paste. Add more water to adjust the consistency if required. Do not make it into a fine paste. The coarse texture adds to the texture of the dish. The lentils will take a longer time to roast as compared to the spices. So, have patience. You can also roast the lentils separately. As said earlier, these are much better than the ones brought from the market. Though, it takes effort to make authentic masala powders at home but it is worth all the time and effort. Expert TipsMarathi moggu is known for its ability to impart a complex and enticing taste to dishes, especially in South Indian cuisine. It is often used in spice blends such as Chettinad masala, Bisibele bath powderused to prepare popular south Indian rice and lentil based dish Bisi bele bath to enhance their flavour. While its individual taste might not be the most dominant element in a dish, it contributes to the overall depth and character of the food. Appearance When I had made veg sagu, I did not have both green peas and cauliflower. But I do suggest you add green peas. Cauliflower you can give a skip. To make this masala powder less spicy, reduce the quantity of the Guntur red chillies or opt to use chillies that are moderately spicy.