Roasted mixed spice powder.
An aromatic mixture of roasted green cardamom, cloves, cinnamon, cumin, bay leaf, cumin, coriander and red chilli.
It will enhance the flavour of your savoury dishes. Add a spoon full to your chop or cutlet mixture, potato stuffing for aloo paratha, aloo tikki or burger patties, sandwich stuffing, curries, dum aloo or anything you want to make aromatic and spicy.
Sending this post to 136th #Foodiemonday bloghop theme is #MasalaPowder.
When Preethi decided the theme I remember my mother’s bhaja moshla or dry roasted mixed spice powder recipe. She always used to store two type of dry roasted mixed spice powder.
One is dry roasted and ground panch phoran or a mixture of cumin seeds, coriander seeds, nigella or black cumin seeds, fennel seeds and mustard seeds. This mixture is for sukto, a delicious Bengali style mix vegetable. Just sprinkle this ground mixture on sukto or any chutney and enjoy the aroma.
I am sharing second dry roasted and ground spice mixture. You can use this aromatic mixture in any savoury dish to enhance the flavour and taste. Here is my mother’s recipe for aromatic bhaja moshla.
Green cardamom – 8
Cloves – 6
Bay leaf – 1, small
Cinnamon – a small stick
Dry red chilli – 2
Cumin seeds – 2 tablespoon
Coriander seeds – 2 tablespoon
Combine all the spices.
Lightly dry roast on low flame. Stir continuously.
Dry roast till the spices gives out roasted aroma.
Immediately transfer the spices on a plate and let it cool down.
Now grind all the spices. Make a fine powder.
Store in a airtight jar.
1. If you want your spice powder more hot use 3 – 4 dry red chilli.
2. If you don’t want to use red chilli you can use pepper corn.
3. Or if you like you can omit chilli and make it only aromatic not hot.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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