Somya Masala and Thanda masala recipe for Sabji

20 May Somya Masala and Thanda masala recipe for Sabji

Somya Masala and Thanda masala recipe for Sabji with step wise pictorial and video method.

WHAT IS MASALA IN INDIAN COOKING?

Whole spices when grinded to a fine powder, that is called Masala, which is commonly used in Indian cooking. It brings the great aroma and also enhances the taste of sabji.

Here we are talking about basic and routine masala which is used in cooking vegetables and not about other masala varieties used other than sabzi.

VARITIES OF MASALA FOR SABZI ?

Although there are some of the varities of masala that can be used in cooking, but maximum of the population is aware of GARAM MASALA only.

This masala is used in every household and everyone knows about it very well.

It not only adds flavours to the sabzi but keeps our stomach warm.

Though it is much needed to keep ourselves warm during winters, but what about Summers?

We look for certain premixes and drinks to keep ourselves cool during the hot season but never gave a thought what to add in sabzi for cooling effects.

We keep on adding the same Garam Masala, be it summers or winters.

Also, the nature (taseer) of masala is not confined to weather but also depends on the nature (taseer) of each individual/family.

To some people, cold natured (thandi taseer) food is not suitable, and to others warm natured (garam taseer) food is not good. Even there’s a third category of people to whom neither warm not cold natured food is suitable but the neutral one.

So, here’s the other 2 varities of masala which are SOMYA MASALA & SHEETAL MASALA.

As this post is all about these two masalas, so we will discuss them only one by one.

SOMYA MASALA

Somya is a Hindi word which means Calm, soft.

When it comes to Masala, here Somya means neutral in nature (taseer).

This means Somya Masala is neither warm (in taseer) like Garam Masala, nor Cold (in taseer) like Sheetal Masala.

There are many of the people with a body type to whom neither hot not cold food stuff suits. For them, Somya Masala is perfect to be used in sabzi.

THANDA MASALA

Thanda is also a Hindi word which means cool, cold.

Thanda Masala is exactly opposite to Garam Masala.

This Masala is good to be used during Summers or for those to whom neither garam nor somya masala suits.

SOMYA MASALA AND THANDA MASALA RECIPE INGREDIENTS

This recipe uses 6 whole spices out of which 4 are used if you are making Somya Masala and all 6 are used if making Thanda Masala.

Out of six spices i.e. bay leaves, cumin seeds, coriander seeds, fennel seeds, cardamoms and dry rose petals, only bay leaves are warming in nature and the rest 5 are cooling spices.

So here, you get two recipes in one post.

STORAGE OF SOMYA MASALA & THANDA MASALA

Both these masalas should be stored in a clean airtight container and always use dry spoon to take out the masala.

The shelf life of the masala is about an year but it is recommended not to make a masala for such a long time because with time, it looses it fragrance and taste.

Better to make it for a season like the winters lasts for about 6 months in north India, so make it for 6 months onlyl

Step Wise Pictorial recipe of Somya Masala and Thanda masala recipe for Sabji

1. For making Somya Masala, take coriander seeds, cumin seeds, Fennel seeds and bay leaves, all in equal quantity as per your requirement. We took @50 gram of each whole spice.

2. Grind all these 4 whole spices and your Somya Masala is ready.

3. For making Thanda Masala, add 2 more whole spices i.e. green cardamoms and dry rose petals @50 gram each along with rest of the 4 whole spices i.e. coriander seeds, cumin seeds, Fennel seeds and bay leaves.

4. Grind them to a fine powder. As the kitchen grinder is small and the quantity of whole spices was large, it may take 4 to 5 rounds of grinding.

5. When all the whole spices were grinded, give them a good mix.

Put the masala in an airtight clean glass Jar and use in your sabji like garam masala.

NOTES

1.You need not to dry roast the whole spices first. Yes, you may need to do it if making this recipe during monsoon season or if some of the spices are slightly soggy.

2. The quantity of ingredients is purely your choice. The only condition is you need to take all ingredients in same weight.

3. If you like, you can sift the masala for very fine texture. We didn’t do so as we are ok with the very slightly coarse texture we got. 

ALSO SEE

• Homemade chaat masala
• Chai ka Masala
• Pudina masala powder

Somya Masala and Thanda masala recipe for Sabji – Recipe Card

Somya Masala and Thanda masala recipe for Sabji

blessmyfoodbypayal

Somya Masala and Thanda masala recipe for Sabji to keep the stomach cool

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Prep Time 15 minutes mins

Course Raw Ingredient

Cuisine Indian

Servings 300 Gram

Ingredients

  

FOR SOMYA MASALA

• 50 gram coriander seeds (dhaniya k beej)
• 50 gram cumin seeds (Jeera)
• 50 gram Fennel seeds (sounf)
• 50 gram Bay leaf/Tez patta (Tez patta)

FOR THANDA MASALA

• Four above mentioned whole spices
• 50 gram Green cardamoms (Hari ilaychi)
• 50 gram dry rose petals (gulab ki sukhi pankhuriya)

Instructions

 

• For making Somya Masala, take coriander seeds, cumin seeds, Fennel seeds and bay leaves, all in equal quantity as per your requirement. We took @50 gram of each whole spice.
• Grind all these 4 whole spices and your Somya Masala is ready.
• For making Thanda Masala, add 2 more whole spices i.e. green cardamoms and dry rose petals @50 gram each along with rest of the 4 whole spices i.e. coriander seeds, cumin seeds, Fennel seeds and bay leaves.
• Grind them to a fine powder. As the kitchen grinder is small and the quantity of whole spices was large, it may take 4 to 5 rounds of grinding.
• When all the whole spices were grinded, give them a good mix.
• Put the masala in an airtight clean glass Jar and use in your sabji like garam masala.

Notes

1. You need not to dry roast the whole spices first. Yes, you may need to do it if making this recipe during monsoon season or if some of the spices are slightly soggy.
2. The quantity of ingredients is purely your choice. The only condition is you need to take all ingredients in same weight.
3. If you like, you can sift the masala for very fine texture. We didn't do so as we are ok with the very slightly coarse texture we got.

Keyword sheetal masala recipe, somya masala recipe, thanda garam masala recipe, thanda masala recipe