Grandmother’s authentic Kashmiri bassar recipe|all spice curry powder|Daani’s kitchen
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- Опубліковано 25 чер 2020
- Brining you today passed down generations; grandmother’s authentic Kashmiri under hill bassar recipe | all spice mix curry powder. Enjoy 😊
Ingredients;
Spices you need to make all spice curry powder are:
Red chilli powder 1000g
Kashimiri red chilli powder 500g
Turmeric 700g
White cumin seeds 25g
Black cumin seeds 10g
Coriander seeds 30g
Mustard seeds 10g
Fenugreek seeds 20g
Fennel seeds 10g
Black peppercorn 30g
Green cardamom 5g
Black cardamom 20g
Cloves 12g
Cinnamon sticks 15g
Dry ginger powder/ soond 1/2 inch stick
Whole nutmeg (jaifal) 2 whole
Pure mustard oil 200ml - Розваги
شکریہ مجھے کافی دنوں سے تلاش تھی.
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Thank you for this recipe, this has made it so easy to make curries. Don't need to anything else if you add this basar in any curry
👍👍👍
I make this all the time also adding Katsura methi and hing it smells and tastes amazing thankyou for this authentic recipe it makes life so easy🇬🇧
Thank you george, I do love Hing in Lassi saag.
Thanks for sharing things like this are hidden gems. I've only recently got into cooking and found out about basaar, using King of spice currently. would be nice to know exactly how to use it? Any info or tips would be amazing
Thank you . You can use this spice mix to cook, meat, vegetables , lentil curries. Depending on your personal taste, you can use less or more quantity. Cooking for up to 6-7 persons, for mild taste you can use 1tsp of Bassar powder . Please check out my curry recipes to understand how to use bassar and at which stage of cooking.
Do you recommend using any Kasuri Methi, tej Patta, or curry leaves when cooking with this mix? And what about hing? Any quantities for those as an addition to the whole spice mix?
Yes you can use kasuri methi (just a pinch if you add towards the end of cooking). Tej patta depends on taste but approx 2-3. You can also use curry leaves with this spice mix, quantity depending on your taste. Since this spice mix has lots of spices itself, even if you don’t use any other herbs, it will still taste nice.
Hello, thank you for this great recipe. Can I please ask approximately how long do you mix the spices with hands? I've heard people say that you need to keep mixing with your hands for 45 minutes to one hour.... is that true? If not then please let me know how long we're supposed to keep mixing. Thank you so much
You only need to mix until all the ingredients are well combined, approximately 4-5 minutes for this quantity. It depends on how much you are making, if you making less, it will take less time to mix everything well.
very nice, how much ginger powder?
Thank you for the recipe. Would adding the mustard oil spoil it fast?
Hi, mustard oil preserve them for very long time, minimum for 3 to 5 years.
@@daanikitchen7455
But what about the taste ?
Does it have a strong oily taste for those who never use this oil before or can we use another oil or leave it out completely ?
Thank you
@@fahmeidahaffejee9004 it doesn’t have strong oil taste. In our traditional Kashmiri recipe only pure mustard oil is used to preserve and bind all the ingredients well.
Mustard oil does have a strong odour and taste. You can use vegetable or rapeseed oil just as well. Most Kashmiri recipes use vegetable oil. Just check the bags sold in shops and you’ll see that is the case.
@@Nowyouseebastards you cannot use vegetable oil in Bassar recipe since it is a traditional recipe which requires the use of mustard oil. Once mixed with all the herbs, you can’t notice the smell of mustard .
Could you please give a ratio for the ginger powder ?
How much dried ginger powder
شکریہ مجھے کافی دنوں سے تلاش تھی.