January 12, 2012

Vaangi Baath Masala

The secret behind tasty & flavorful "vaangi baath" is the home-made masala powder. Having this masala powder handy aids in quicker & easier preparation of vaangi baath.

Channa dal - 1 cup
Whole urid dal - 3/4 cup
Coriander Seeds - 3/4 cup
Jeera/Cumin Seeds - 1 tbsp
Poppy Seeds - 1 tbsp
Dry Red Chillies - 1 cup
Desiccated Dry Coconut - 1/2 cup
Cinnamon Sticks -  3 inches
Cloves - 4 nos
Hing - 1 tsp
Salt - 1 tsp
Curry Leaves - 15 - 20 leaves


Dry roast channa dal and urid dal till they turn light golden brown. Keep them aside.

In the same pan, dry roast coriander seeds, cumin seeds, dry red chillies, hing, poppy seeds, cinnamon sticks and cloves for about 2-3 mins till they turn light golden and fills the kitchen with a nice aroma. Keep them aside.

Now dry roast desiccated coconut for about 1 min till it turns light golden and keep it aside to cool.

Dry roast curry leaves for about a min till they turn crisp and set it aside.

Once all the spices have cooled enough, grind them into fine powder. Store this "Vaangi Baath Masala Powder" in an air tight jar and keep it in refrigerator.

This masala sure will taste great with potatoes/okra. You should try "Bindi Baath" / "Aloo Baath" by just replacing eggplant with potatoes/okra in "Vaangi Baath" recipe.

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