Frithad Masala
Frithad Masala is usually wet-ground and used immediately. This recipe is for dry Frithad Masala that can be stored for a few months. For the wet masala, refer to the recipe for Frithad Curry ( see Notes below ).
Ingredients :
Instructions :
Leave the ingredients in the sun and allow to dry.
Put all the ingredients in a mixer / grinder and turn on the machine until the spices are finely ground. Sieve. Repeat this procedure with the thicker pieces.
Allow the ground mixture to cool and store in a sterilised air-tight bottle. Keep it away from heat and sunlight.
Notes :
This recipe yields about 60 tea spoons of Frithad Masala. 500 gm of meat or chicken requires about 6 tea spoons of the Masala.
Frithad Masala is used in Frithad.
Last updated : 8 Mar 2008. © Mrs Tessie Rao