Anyway this is the masala that is going to be my next dish and the link will be directed to this recpie right here. Now I am pleased to bring you my adaptation of katakat masala and like I stated it is done my way.
It is for single use only so I always make masala like this just to make sure is fresh.
I added 1 pinch each of cumin seeds, poppy seeds, coriander seeds, black peppercorns, fennel seeds, 1 each of black cardomom, strand of mace broken piece of star anise, 2 each of kabab chini, cloves, green cardomoms then grind in to a coarse powder.
I added 1 pinch of cinnamon powder. If I don’t want to use this then I add 1 broken piece of cinnamon stick to a mortar and pestle with the rest of the whole spices then start grinding.
I added 1 pinch each of desiccated or grated coconut, kachri powder which is a meat tenderizer that is found in Indian and Pakistani grocery stores. The name is Shan. Last but not least I ground some nutmeg that is equal to a pinch then mixed it with the rest of the masala to combine.
Now it is time to go to the next recipe and see you there.
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