Bharela Shak Masala

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Can be stored for 3 months

Bharela Shak Masala

Can be stored for 3 months

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Ingredients

20 minutes
Makes enough for storage
  1. 1/2 teaspoonSalt
  2. 1 teaspoonDried coriander leaves
  3. 1 teaspoonKasoori methi
  4. 1 teaspoonOil
  5. 1/2 teaspoonAmchur powder
  6. 1 teaspoonGarlic powder
  7. 1 teaspoonGinger powder
  8. 1 teaspoonSugar
  9. 1/2 teaspoonGaram masala
  10. 1/2 cupFafdi ganthia
  11. 1/2 teaspoonAsafoetida
  12. 3 teaspoonsCoriander and cumin powder
  13. 1/2 teaspoonTurmeric
  14. 2 teaspoonsKashmiri chilli powder
  15. 1/2 cupChavanu
  16. 1/4 cupRoasted sesame seeds
  17. 1/2 cupRoasted peanuts

Cooking Instructions

20 minutes
  1. 1

    Grind roasted peanuts until they resemble breadcrumbs.

  2. 2

    Grind roasted sesame seeds.

  3. 3

    Grind chavanu and ganthia.

  4. 4

    Mix all ingredients thoroughly.

  5. 5

    Transfer the mixture to a sterilized jar.

  6. 6

    Store in an airtight container for up to 3 months.

  7. 7

    Use for bharelu shak or sprinkle on binda shak.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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