Masala - mafi mahimmanci da aka sani da "garam masala" - shi ne gauraya da kayan yaji da aka sabawa a Indiya, Pakistan, da sauran ƙasashen Asiya ta Kudu. Gurasar ta zama cikakke a matsayin tushe ga kifin kifi, kaza da naman alade, irin su kifin kifi da masala da masara , abincin girke mai naman Indiya.
Kodayake wannan gaurayar kirfa, tsirrai, cloves, cardamom, peppercorns da cumin ana amfani dashi ne da abinci na Indiya, "kwanan nan, mashawanci sun fara kara yawan masala zuwa marinades, gyaran salad da sauran kayan abinci," in ji Mista Monica Bhide. "Garam" na nufin "zafi" a cikin harshen Hindi, ɗaya daga cikin manyan harsuna da aka yi magana a Indiya, amma gauraye mai laushi ba shi da zafi. "Yana nufin cewa kayan yaji na tada zafi daga jikin mutum ta hanyar tarin mota," bayanin Bhide. Saboda wannan dalili, zaku iya samun wannan gauraya mai sauƙi wanda ake kira "masala" a yawanci girke-girke na Indiya. "Hara," ta hanya, yana nufin "kore" a Hindi.
Tsarin girke-girke na wannan masala abu ne mai banbanci game da haɗakar gargajiya. Za ku yi amfani da mint sabo don yalwata da dandano, tafarnuwa, da albasa don ba da gauraya da wani ciwo kuma, a wannan yanayin, chilies don ƙara zafi zuwa gaura. Ba shakka, za ku iya kira wannan version "garam" masala, saboda za ku ƙara yawan zafi a cikin mahadi kamar yadda kuke so ta hanyar amfani da chilies. Ɗaya daga cikin bambancin nan a kan abincin gargajiya na gargajiya na al'ada shi ne ƙari na tsire-tsire masu tsire-tsire, wanda ya kara rubutu zuwa gauraya.
Abin da Kayi Bukatar
- 2 bunches na coriander (1/4 laban / 250 grams, tushen cire)
- 1 bunch Mint (kimanin 100 grams ko 1/5 laban)
- 1 tafasa tafarnuwa (10 zuwa 15 cloves)
- 3 -nch yanki ginger (sabo ne)
- 4 ko 5 kore chilies (dandana)
- 1 albasa mai yawa
- 2 sanduna kirfa (2 inci kowace)
- 1 tablespoon poppy tsaba
- 6 cloves
Yadda za a yi shi
Yin Masala
- Kasa da yanke launi da launi na mint
- Kwasfa da mince da tafarnuwa
- Mince da ginger da chilies a cikin kananan guda
- Yayyafa albasa a kananan ƙananan
- Gashi dukkanin sinadarai a cikin sutsi mai laushi.
- Ƙara ruwa idan an buƙata don sauƙaƙe niƙa ko don tabbatar da rubutu mai laushi.
- Yi amfani da shi nan da nan, ko sanya mahaɗin a cikin kwandon iska kuma ajiye shi a cikin sanyi, wuri mai bushe har zuwa watanni shida.
Tip: Dry-Roast da Sinadaran Na farko
- Kuna iya - amma baza ka da - gauraye wasu daga cikin sinadarai, wanda zasu taimakawa cire danshi da kuma sa tsaba da cloves masu tsintsa, saboda haka suna da sauki don kara.
- Idan ka zabi wannan hanya, ka cinye tafarnuwa, Ginger, kirfa, poppy tsaba da cloves.
- Bi hanyoyin da suka gabata don shirya tafarnuwa da cloves.
- Ƙara waɗannan sinadaran zuwa gilashi mai zurfi, da kuma gauraya da gauraya a kan zafi mai zafi, yin motsawa don ci gaba da ƙone kananan ƙananan.
- Cire sinadaran kuma sanya su a waje don minti biyar zuwa 10 don kwantar da hankali kafin yin nada.
- Hakanan zaka iya amfani da grinder don kara kayan shafa.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 123 |
| Total Fat | 2 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 36 MG |
| Carbohydrates | 25 g |
| Fiber na abinci | 5 g |
| Protein | 6 g |