Ingredients
500 gms mutton keema
boiled and kept aside
1 tsp ginger garlic paste
4 onions finely chopped
4 tomatoes finely chopped
1 green chili finely chopped
1/2 tsp tempero di cuddi powder
1 tbsp East Indian bottle masala or according to ones taste
1 capsicum sliced or chopped into cubes
salt to taste
1/4 cup finely chopped coriander leaves
Method
Add some ghee to the pan ,stir fry the finely chopped onions till lightly brown. Add the finely chopped tomatoes and cook till soft . Add the green chili, bottle masala and stir fry .
Add 1/2 cup water and allow to cook on low flame for a minute.
Add the boiled mince and stir fry, cook for 10 mins on medium flame , stirring occasionally.
Lastly add in the cuddi powder, capsicum , Salt to taste and 1/2 tsp lemon juice and finely chopped coriander leaves.
A powdered spice mix used for flavouring Meat Dishes.
Made this Tempero spice powder my way ,
with a slight change.
Garam masala 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon
40 gms cloves
40 gms cardamom
40 gms peppercorns
20 gms Star anise
10 gms Javitri {mace flower}
10 gms bay leaf
5 gms all spice
5 gms Triphal {schezwan pepper corn}
10 gms saunf { fennel seeds}
10 gms methi seeds { fenugreek seeds}
10 gms Shah Jeera {black cumin}
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or Pork
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