Somya Masala and Thanda masala recipe for Sabji
Somya Masala and Thanda masala recipe for Sabji to keep the stomach cool
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
- 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.
- The quantity of ingredients is purely your choice. The only condition is you need to take all ingredients in same weight.
- 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.