Lazzat-e-Taam from Dastarkhwan-e Awadh: The Cuisine of Awadh
By Ronald N. Tan
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena
Ingredients
7 g green cardamom pods (छोटी इलायची)
5 g black cardamom pods (बड़ी इलायची)
5 g dried barberries (बैरबैरिस) [Berberis vulgaris]
5 g sandalwood powder, culinary grade (चंदन का पाउडर)
5 g whole coriander seeds (धनिया के बीज)
5 g dried lemongrass (जराकुश) [Cymbopogon spp.]
5 g cumin seeds (जीरा)
5 g black cumin seeds (शाही जीरा) [Elwendia persica]
5 g cubeb pepper (कबाबचीनी) [Piper cubeba]
5 g grated coconut (किसा हुआ नारियल)
5 g black peppercorns (काली मिर्च)
5 g white peppercorns (सफेद मिर्च)
5 g poppy seeds (खसखस)
5 g cloves (लौंग)
5 g fox nuts (मखाना)
5 g anise (पतली सौंफ़) [Pimpinella anisum]
5 g fennel seeds (सौंफ)
3 g mace (जावित्री)
1 nutmeg (जायफल)
3 g dried rose petals (सूखी गुलाब की पंखुड़ी)
2 g cinnamon (दालचीनी)
1 g Indian bay leaves (तेज पत्ते)
Dried fennel leaves, optional (सूखे सौंफ के पत्ते)
1 tbsp kewra water (केवड़ा जल)
1 tbsp mitha ittar (मीठा इत्तt)
5 g black cardamom pods (बड़ी इलायची)
5 g dried barberries (बैरबैरिस) [Berberis vulgaris]
5 g sandalwood powder, culinary grade (चंदन का पाउडर)
5 g whole coriander seeds (धनिया के बीज)
5 g dried lemongrass (जराकुश) [Cymbopogon spp.]
5 g cumin seeds (जीरा)
5 g black cumin seeds (शाही जीरा) [Elwendia persica]
5 g cubeb pepper (कबाबचीनी) [Piper cubeba]
5 g grated coconut (किसा हुआ नारियल)
5 g black peppercorns (काली मिर्च)
5 g white peppercorns (सफेद मिर्च)
5 g poppy seeds (खसखस)
5 g cloves (लौंग)
5 g fox nuts (मखाना)
5 g anise (पतली सौंफ़) [Pimpinella anisum]
5 g fennel seeds (सौंफ)
3 g mace (जावित्री)
1 nutmeg (जायफल)
3 g dried rose petals (सूखी गुलाब की पंखुड़ी)
2 g cinnamon (दालचीनी)
1 g Indian bay leaves (तेज पत्ते)
Dried fennel leaves, optional (सूखे सौंफ के पत्ते)
1 tbsp kewra water (केवड़ा जल)
1 tbsp mitha ittar (मीठा इत्तt)
Lazzat-e-Taam from Dastarkhwan-e Awadh: The Cuisine of Awadh
Method
Lightly roast all the dry ingredients on a griddle over a very low flame until a subtle aroma begins to emerge.
Remove from the heat and grind using a mortar and pestle or a spice grinder.
Sift the mixture finely, then add kewra jal and mitha ittar.
Rub the mixture thoroughly between your palms and sift once more.
If the masala remains moist, allow it to dry indoors before storing in an airtight jar for future use.
Lazzat-e-Taam from Dastarkhwan-e Awadh: The Cuisine of Awadh
