roast coriander seeds, dry neem flowers, sundaikkai vattal, pepper and cumin seeds separately till they change colour and emanate a pleasant aroma. Use medium or low flame so that they do not get burnt.
the curry leaves till they turn crisp and start spluttering.
Only keep in mind that, store in a dry, airtight bottle and keep the bottle in a cool place and avoid cross-contamination, that is, neither use your hand nor a spoon used to take out some other spices, while adding the spice powder into your dishes
After having sampled the delicious (albeit very oily) avataar of the Chicken Kathi Roll / Frankie /Baida Paratha / Nizam's Roll at 'On A Roll' at Phoenix Mills (opposite PVR cinemas), I really really wanted to recreate the magic of succulent spicy chicken encased in anegg-swaddled crispy roti at home - without the grease overload
Travel and Feeding-the diary of a food-and-travel-loving shutterbug!
Even though several brands of Kitchen King Sabzi masala is available in the market , it is a good idea to make some at home as it is very easy and you can powder a fresh stock from time to time , you can also add or skip any ingredient , increase or reduce the quantity of ingredients suitable to your preference