Bhojwar Masala from Classic Cooking of Avadh
By Ronald N. Tan
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)
Ingredients
8.5 g (10) black cardamom pods (बड़ी इलायची)
7.75 g (5 blades) mace (जावित्री)
12 g (2) nutmegs (जायफल)
3 g (1 tsp) sumac (समाक़) [Rhus coriaria]
3 g (22) cubeb berries (कबाबचीनी)
3 g (1½ tsp + ⅛ tsp) dried lemongrass powder (जराकुश) [Cymbopogon spp.]
3 g (4 tbsp) dried rose petals (सूखी गुलाब की पंखुड़ियाँ)
3 g (1⅛ tsp) fennel seeds (सौंफ)
3 g (1¾ tsp) sandalwood powder, culinary grade (चंदन का पाउडर) [Santalum album]
7.75 g (5 blades) mace (जावित्री)
12 g (2) nutmegs (जायफल)
3 g (1 tsp) sumac (समाक़) [Rhus coriaria]
3 g (22) cubeb berries (कबाबचीनी)
3 g (1½ tsp + ⅛ tsp) dried lemongrass powder (जराकुश) [Cymbopogon spp.]
3 g (4 tbsp) dried rose petals (सूखी गुलाब की पंखुड़ियाँ)
3 g (1⅛ tsp) fennel seeds (सौंफ)
3 g (1¾ tsp) sandalwood powder, culinary grade (चंदन का पाउडर) [Santalum album]
Bhojwar Masala from Classic Cooking of Avadh
Method
Broil each ingredient separately on a tawa/griddle on low heat until each emits its unique aroma.
Pound or grind to a fine powder. Sieve finely.
Store in an airtight container and away from light for further use.
Bhojwar Masala from A Princely Legacy: Hyderabadi Cuisine
By Ronald N. Tan
Adapted and Modified from Pratibha Karan
Adapted and Modified from Pratibha Karan
Ingredients
30 g whole coriander seeds (साबुत धनिया)
7.5 g Indian bay leaves (तेज पत्ते)
25 g (2⅓ tbsp) white sesame seeds (सफेद तिल)
7.5 g (2½ tsp) cumin seeds (जीरा)
25 g (6⅔ tbsp) dried coconut (खोपरा)
8.75 g (1 tbsp) peanuts (मूंगफली)
12.5 g (1 cup) black stone flower (पत्थर के फूल)
8.75 g (2 tsp) roasted chana dal (फुले चने की दाल)
7.5 g Indian bay leaves (तेज पत्ते)
25 g (2⅓ tbsp) white sesame seeds (सफेद तिल)
7.5 g (2½ tsp) cumin seeds (जीरा)
25 g (6⅔ tbsp) dried coconut (खोपरा)
8.75 g (1 tbsp) peanuts (मूंगफली)
12.5 g (1 cup) black stone flower (पत्थर के फूल)
8.75 g (2 tsp) roasted chana dal (फुले चने की दाल)
Bhojwar Masala from A Princely Legacy: Hyderabadi Cuisine
Method
At the time of use, take one or more portions of 50 g each in balanced proportions as required. Use as indicated in the recipe. Bhojwar Masala can be ground into powder using a blender or mortar and pestle.
Bhojwar Masala from A Princely Legacy: Hyderabadi Cuisine
