Please watch my video on the preparation of Vegetables Tehri Masala Powder on my original YouTube channel by clicking on the link below.
Tehri masala powder is a spice blend commonly used in Indian cuisine, specifically in the preparation of Tehri, a flavourful rice dish. Tehri is a popular vegetarian dish that originated in the northern regions of India, particularly in the state of Uttar Pradesh.
While there is no fixed recipe for Tehri masala powder, it typically includes a combination of aromatic spices that enhance the flavour of the dish.
The ingredients used in its making are as follows.
INGREDIENTS:
(1) 3 Dry Whole Red Chillies
(2) 1 tablespoon of Black Peppercorns (Kali Mirch)
(3) 2 tablespoons of Coriander Seeds (Akkha Dhaniya)
(4) 4 pieces of 1-inch sized Cinnamon sticks (Dalchini)
(5) 4 Cloves (Lavang)
(6) 1 Star Anise (Chakri Phool)
(7) 2 tablespoons of Fennel Seeds (Saunf)
(8) 2 tablespoons of Cumin Seeds (Jeera)
(9) A small piece of Nutmeg (Jhaiphal)
(10) 1 Mace (Javitri)
(11) 4 Green Cardamoms (Hari Elaichi)
(12) 3 Bay leaves (Tej patte)
(13) 1 tablespoon of Fenugreek leaves (Kasoori Methi)
Note: The given ingredients yields approximately 10-12 tablespoons of Tehri Masala Powder. That is approximately 125 grams. You can prepare Vegetables Tehri about 3-4 times using this Tehri Masala Powder.
These spices are usually roasted and ground together to create a fine powder. The exact proportions and additional ingredients may vary based on personal preferences and regional variations.
To use Tehri masala powder, you can add it during the cooking process of Tehri rice or other dishes to enhance the flavour and aroma. It can be added to the dish along with other ingredients like vegetables, rice, and lentils to create a well-rounded flavour profile.
Tehri masala powder is not commonly available in pre-packaged form and is typically prepared at home by grinding the spices together. However, you may be able to find pre-mixed Tehri masala powder in some specialty Indian stores or online spice retailers.
METHOD:
(1) Place a kadhai / wok on the low to medium flame of the gas stove. I have used a Hindalium kadhai / wok. You may use any that you have.
(2) Add 3 Red Whole Chillies.
(3) Add 1 tablespoon of Black Peppercorns.
(4) Add 2 tablespoons of Coriander Seeds.
(5) Add 4 pieces of 1-inch sized Cinnamon Sticks.
(6) Add 4 cloves.
(7) Add 1 Star Anise.
(8) Add 2 tablespoons of Fennel Seeds.
(9) Add 2 tablespoons of Cumin Seeds.
(10) A small piece of Nutmeg as shown in the video.
(11) Add one Mace (Javitri).
(12) Add 4 green cardamom pods.
(13) Add 3 Bay leaves.
(14) Start stirring and dry roasting the ingredients added.
(15) You may cut the Bay leaves into smaller pieces.
(16) Continue dry roasting until the ingredients turn golden brown.
This process will take 4-5 minutes.
(17) Once the ingredients turn golden brown in colour, they are also aromatic. Turn off the gas stove.
(18) Add 1 tablespoon of Fenugreek leaves. Continue stirring. The Fenugreek leaves will turn crispy in the heat of the roasted ingredients.
Continue stirring for 20 seconds.
(19) Transfer the roasted ingredients onto a plate. Allow these roasted ingredients to cool down.
(20) Once they cool down, transfer them into a jar of the mixer grinder.
(21) Cover the jar with its lid.
(22) Grind the roasted ingredients to form a smooth and fine powder.
Vegetables Tehri Masala is ready!
(23) Transfer them from the grinding jar into a container. Cover the airtight container with its lid.
Refrigerate for longer shelf life and consume within six months.