Maggi’s magic masala comes in really handy to make some quick fixes like stir fried vegetables, spiced rice or soups.
With most store bought stuff the challenge has been around the amount of preservatives they use and more importantly the usage of MSG aka ajinomoto.
So as 3rd in series of dry masalas for quick fixes for kiddos…I am sharing this easy recipe.
2 tbsp onion powder
1 1/4 tbsp garlic powder
2 tspn corainder seeds powder
1 1/2 tspn cumin seeds
1 tspn black pepper powder
1 tspn Aniseed powder
1 tspn dried ginger powder
1/2 tspn nutmeg powder
1/4 tspn fenugreek leaves powder
1 tbsp dried coriander leaves powder
1 tspn cloves powder
1 tspn dry mango powder
1 tspn sugar
1 tspn salt
2 tbsp whole wheat flour
1 tbsp vital wheat gluten
1 tbsp corn flour
1/2 tbsp vegetable oil/ groundnut oil
1 tspn red chilli powder
1 tspn turmeric powder (optional)
1) In a non stick pan, heat the oil, add the wheat flour, wheat gluten, corn flour, onion powder. Saute on low flame until the flour starts smelling aromatic
2) Let this cool down completely.
3) In another pan dry roast the spices – coriander, cumin, aniseed, dried ginger, nutmeg, cloves, Keep it aside to cool down
4) Now mix the rest of the ingredients.
I added turmeric to match the color of mine with the store bought and it kind of looked the same. I also keep changing the quantities of salt and sugar. Sometimes I have also added rock salt to this and it balances the flavors a lot better.
The above stays well in an airtight container for weeks. I refrigerate it after the first week.
You can mix this as per taste , adjusting sweetness, saltiness and sourness.