Thanda Masala has a very unique taste and elevates the deliciousness of the dish. Used in selective dishes, this spice is our family recipe.
Thanda masala can be used in many recipes like Matar ki Chaat , Ande Ka Salan, Khichda and so on. And you guys have been asking what is Thanda Masala ? Actually this masala is an invention of my dearest Mother in Law. Used in very small quantities it gives a distinctive taste to the dish and would be completely proper to say it elevates the taste of the dish.
. Thanda Masala meaning cold masala. It is called as the two spices used in this masala are known to have cold soothing effect ( In Urdu we say thandi taaseer hai en masalo ki ). Spices used are Bay leaves & Samundari jhaal (stone flower in english) These two ingredients roasted in a tiny bit of oil to take out the flavors to maximum. And then cools & grounded to a fine powder. Thanda masala can be stocked up to year in an airtight container.
To the recipe
Ingredients
200 gm Bay leaves
50 gm Samundari jhaal / stone flower/ Dagad ka phool/ Pathar ka phool
1 tbsp of oil
Method
- Heat a heavy bottom pan. Add in 1/2 tbsp of oil followed by bay leaves and roast till light change in color. Remove and cool
- Heat the remaining 1/2 tbsp oil. add in the samundari jhaal and roast for about 5 minutes. Remove & cool.
- Note: Both the spices are roasted in low medium heat.
- When completely cool ground to powder.
- Seive it to get a fine powder.
- Store in an airtight container & use as required.
- Stays upto a year in the fridge
Huma Kalim
Yields 100 gm
Thanda Masala – A spice mix
Thanda Masala has a very unique taste and elevates the deliciousness of the dish. Used in selective dishes, this spice is our family recipe.
10 minCook Time
10 minTotal Time
Save RecipeIngredients
- 200 gm Bay leaves
- 50 gm Samundari jhaal / stone flower/ Dagad ka phool/ Pathar ka phool
- 1 tbsp of oil
Instructions
- Heat a heavy bottom pan.
- Add in 1/2 tbsp of oil followed by bay leaves and roast till light change in color.
- Remove and cool
- Heat the remaining 1/2 tbsp add in the samundari jhaal and roast for about 5 minutes.
- Remove & cool.
- When completely cool ground to powder.
- Seive it to get a fine powder.
- Store in an airtight container & use as required.
- Stays upto a year in the fridge
Notes
Both the spices are roasted in low medium heat. Can be stocked up to a year
7.8.1.2
85
https://www.ghezaeshiriin.com/2014/04/thanda-masala-a-spice-mix/UPDATED:
From all the queries , I have received regarding samundari jhaal , I am adding the picture of it for better understanding . Samundari jhaal also known as dagad phool or stone flower or pathar ka phool. This spice is mostly used in maharashtrian cuisine mainly in Kala or Goda Masala.
I am going to pass this recipe on to my mumma
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