Click here to Login
Make sure to check the "use by" date before buying. Also check the packaging well to ensure that there are no open pores or holes.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Kolhapuri Masala Powder is hot and fiery blend of spices. This spice powder is a native from Kolhapur in Maharashtra, India. Kolhapuri Masala is used to make Kolhapuri style dishes which are famous for its hot characteristic. There are two types of Kolhapuri masala, one is this dry powder and other is wet blend of spices. The wet masala should be used right away or within 2-3 days after making. But dry Kolhapuri Masala Powder can be easily stored for a longer period of time. To try and make this masala at home, heat up oil in the Pan and add all the whole spices in there. However don't put red chilli powder. Keep stirring all the spices for next 5-6 minutes, so that the spices don't get burn but make sure all the spices are nicely roasted and start to emit nice aroma. Switch off the heat and transfer the roasted Spice and coconut to big plate and let them cool off completely. Now grind them along with Kashmiri red chili powder. Now take a glass container and transfer this masala powder in an airtight container.