Pakashastra

Pakashastra

Saturday, November 21, 2015

Pepita (Pumpkin Seeds) Spice Mix


Ingredients:

Pigeon Peas (Toor Dal) - 3 tablespoons
Bengal Gram (Chana Dal) - 2 1/2 tablespoons)
Dry Red Chilli - 30
Coriander Seeds - 1 1/2 tablespoon
Cumin Seeds - 3/4 teaspoon
Flaxmeal - 1/2 cup
Asafoetida Paste - 1/4 teaspoon
Curry Leaves - 15 stalks
Tamarind, dry pulp - 2 tablespoon scoop-size (do not use tamarind extract that is wet)
Garlic Cloves - 8, chopped (not minced)
Pepita (Pumpkin Seeds) - 14 oz (approx. 400 gms)
Peanuts, roasted and de-skinned - 3/4 cup
Salt to taste




Method:

  1. Dry roast pigeon peas and bengal gram separately on low flame until they turn slightly brown and you get a nutty aroma. Transfer into a wide bowl/plate.
  2. Now dry roast dry red chillis on low flame until they turn crisp.Transfer into the same wide bowl/plate.
  3. Dry roast coriander seeds and cumin seeds separately on low flame until they splutter, turning slightly brown. Transfer into the same wide bowl/plate.
  4. Now dry roast flaxmeal for about 3 mins. Since this is powder, take care not to burn, ensure the flame is set to low and keep stirring continuously. Transfer into the same wide bowl/plate.
  5. Dry roast asafoetida paste on low flame, until it turns brown and loses the stickiness.
  6. Pull out curry leaves from their stalks and dry roast the leaves on low flame until they turn crisp. Transfer into the same wide bowl/plate.
  7. Dry roast tamarind dry pulp for 2-3 minutes on low flame. Transfer into the same wide bowl/plate.
  8. Finally, dry roast chopped garlic cloves, on low flame until they turn slightly brown and lose the moisture. Transfer into the same wide bowl/plate.
  9. Allow all the dry roasted ingredients to cool down to room temperature.
  10. Coarsely blend all the dry roasted ingredients. 
  11. Add pepita, peanuts and salt. Blend into coarse powder. You might need to do this in two batches depending on the size of the blender/mixer/spice grinder.
  12. Transfer all the ingredients into a wide bowl and mix until well combined. 
  13. Serve with steamed rice, curd rice, dosa, idli etc. While serving with dosa or idli, you could drizzle some olive oil or ghee on the spice mix or serve as is.
  14. Once cooled to room temperature, this spice mix can be preserved in air tight jar for over a month.


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