Milk Masala Powder (Masala Doodh Mix)

Milk Masala Powder is a blend mix made by roasting and grinding almonds, cashews, pistachios along with other spices. Masala Milk is a popular Indian beverage also known as Masala Doodh or spiced milk. Masala Milk Recipe is presented here with step by step pictures and video.

Milk Masala Powder is an instant mix that you can make in just few minutes. This recipe of Milk Masala Powder is very quick and easy to make. This mix is nutritious with the addition of nuts and tasty with the flavor of spices.

About Milk Masala Powder

Milk Masala Powder is a mixture of spices to be mixed with milk to flavor it. ‘Masala’ means spice blend so Milk Masala Powder translates to a spice blend to be mixed with milk.

The ingredients in Milk Masala Powder may vary depending on the recipe but they commonly include a combination nuts and spice blend. Here I have used cashews, almonds, pistachios along with fennel seeds, pepper, cardamom and saffron.

Masala Milk is usually preferred during winter as the dry fruits and nuts keep the body warm. I always prepare my own homemade milk masala powder by roasting nuts and spices to suit our preferences. The homemade version allows for greater customization and control over the ingredients used so feel free to plus or minus the ingredients used. Also the homemade mix is free from preservatives and artificial flavoring and coloring.

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Milk Masala Powder Ingredients

• Nuts – Cashews, Almonds and Pistachios are used. Cashews are mainly added for creaminess.
• Spices – Saffron, Fennel seeds, Pepper, Cardamom and Nutmeg is used.
• Sweetener – I have used regular white sugar, you can use cane sugar or brown sugar too.

If you have any more questions about this Milk Masala Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Milk Masala Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Milk Masala Powder Recipe

Milk Masala Powder is a blend mix made by roasting and grinding almonds, cashews, pistachios along with other spices. Masala Milk is a popular Indian beverage also known as Masala Doodh or spiced milk. Masala Milk Recipe is presented here with step by step pictures and video.

Course Drinks

Cuisine Indian

Keyword 30 mins recipes, drink recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1/2 cup almonds
• 1/2 cup cashews
• 1/2 cup pistachios
• 1/2 cup sugar
• a generous pinch saffron
• 1/4 teaspoon nutmeg powder optional
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon pepper
• 10 cardamom

Instructions

• To a pan add 1/2 cup almonds.
• Roast until golden and crisp. Transfer to a bowl and set aside to cool.
• Add 1/2 cup cashews. Dry roast until golden spots appear here and there. Transfer to a bowl and set aside to cool.
• Add 1/2 cup pistachios.Dry roast until toasty and crisp. Transfer to the bowl and set aside to cool.
• Add 10 cardamom. Roast until golden and crisp. Transfer to the bowl and set aside to cool.
• Add 1/2 teaspoon fennel seeds, 1/2 teaspoon pepper – Roast until crisp and toasty. Transfer to the bowl and set aside to cool.
• Now to the same bowl – remove the skin of cardamom and add it.
• Add a generous pinch of saffron.
• Add 1/4 teaspoon nutmeg powder. I used grated nutmeg.
• Cool down completely.
• To a dry clean mixer jar add the ingredients.
• Grind it to a coarse mixture.
• Add 1/2 cup sugar.
• Grind it as fine as possible. Do not grind for more time as the nuts may release oil and make the mixture clumpy.
• Cool down completely and then store in a clean dry jar.
• Boil 1 cup milk.
• To a serving glass add 2 tbsp prepared mix powder.
• Add hot milk to it.
• Give a quick mix until sugar dissolves.

Video

Notes

• Do not grind more as the nuts may release oil and turn to a paste.
• Cool down completely before you store.
• You can replace sugar with cane sugar or brown sugar.
• You can even roast saffron but make sure not to burn it.
• You can add 1 cup sugar to get a more fine powder. The more sugar you add you will get the powder more finer.
• Make sure to use fresh nuts.
• You can even use cardamom with skin but make sure to rinse well, dry it before roasting if you are planning to add it as such with skin.

Milk Masala Powder Recipe Step by Step

1.To a pan add 1/2 cup almonds.

2.Roast until golden and crisp. Transfer to a bowl and set aside to cool.

3.Add 1/2 cup cashews. Dry roast until golden spots appear here and there. Transfer to a bowl and set aside to cool.

4.Add 1/2 cup pistachios. Dry roast until toasty and crisp. Transfer to the bowl and set aside to cool.

5.Add 10 cardamom. Roast until golden and crisp. Transfer to the bowl and set aside to cool.

6.Add 1/2 teaspoon fennel seeds, 1/2 teaspoon pepper – Roast until crisp and toasty. Transfer to the bowl and set aside to cool.

7.Now to the same bowl – remove the skin of cardamom and add it.

8.Add a generous pinch of saffron.

9.Add 1/4 teaspoon nutmeg powder. I used grated nutmeg.

10.Cool down completely.

11.To a dry clean mixer jar add the ingredients.

12.Grind it to a coarse mixture.

13.Add 1/2 cup sugar.

14.Grind it as fine as possible. Do not grind for more time as the nuts may release oil and make the mixture clumpy.

15.Cool down completely and then store in a clean dry jar.

16.Boil 1 cup milk.

17.To a serving glass add 2 tbsp prepared mix powder.

18.Add hot milk to it.

19.Give a quick mix until sugar dissolves.

Expert Tips

• Do not grind more as the nuts may release oil and turn to a paste.
• Cool down completely before you store.
• You can replace sugar with cane sugar or brown sugar.
• You can even roast saffron but make sure not to burn it.
• You can add 1 cup sugar to get a more fine powder. The more sugar you add you will get the powder more finer.
• Make sure to use fresh nuts.
• You can even use cardamom with skin but make sure to rinse well, dry it before roasting if you are planning to add it as such with skin.

Serving & Storing Suggestion

It keeps well in room temperature for 1 month. Refrigerate it and it will keep well for at least 3 months.

FAQS

1.My mixture turned out lumpy. What can I do?

Over grinding may lead to a lumpy mixture as the nuts tend to release oil if grinded for a long time. You can still use it and it will taste good but the shelf life will be less so it is better to store in fridge and use it or finish it off at the earliest.

2.Can I add other nut and seeds? If so what are the options?

You can add pumpkin seeds, sunflower seeds etc. Other nuts and seeds may alter the taste of the mix so I would suggest to stick with basics.

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Rajma Recipe | Rajma Masala

Rajma Masala is a delicious gravy made by cooking rajma with onion, tomatoes and basic spices. Rajma Masala goes well with roti, chapati & rice meal and a good choice of gravy when we run out of veggies. Rajma Masala Recipe is explained in this post with step by step pictures and video.

Rajma Masala is one of the authentic Punjabi dish and it is my comfort recipe anytime. I always stock up Rajma(Red Kidney Bean)in my kitchen. Rajma Masala tastes so delicious both with chapathi and rice. Do try this Rajma Masala or Rajma Curry and enjoy!

About Rajma Masala

Rajma Masala or Red Kidney Beans Curry is one of the most popular curries made in North India. I love Rajma Masala so much but sure next to Chole Masala. But my family is not fond of rajma dishes so I always try different recipes to impress them. But this Rajma Masala Recipe has become one of my family favorite these days that hubby who has an aversion to rajma loved this gravy.

Since my childhood I have tasted rajma only as sundal and in kurma and I always loved it. So when I started cooking I loved trying different recipes with Rajma especailly to make my family enjoy rajma. Rajma Paratha and Rajma Masala are the most family favourites.

I haven’t ordered Rajma Masala at restaurants but always taste it when I find it in any buffet menu. The urge to recreating a recipe that I tasted led to me to this Rajma Masala Recipe which has become a most demanding dish at home. You may ask…What is more special about this Rajma Masala Recipe ? It is the usual onion tomato based gravy right?! Yes I agree but the addition of blanched tomato puree and the slight difference in cooking method makes this Rajma Masala all the more special and tasty.

Over the years I have learnt making a perfect tasting Rajma Masala where the beans is fully merged with the creamy gravy with a soft melt in the mouth texture. I do not like watery gravies much and this creamy Rajma Masala is my absolute favorite.

Rajma Masala Ingredients

• Rajma (Red Kidney Beans) – There are many varieties of Rajma also called as Red Kidney Beans. I always buy jamun rajma or the long red bean variety both suits perfectly for this recipe.
• Onion – Onion is finely chopped and used for this gravy. The quantity of chopped onion is very less when compared to the usual gravies we make.
• Tomato – Tomatoes should more than double the amount of onion. Also blanched tomato puree is used for this gravy.
• Herbs & Spices – Jeera, gingergarlic paste, coriander leaves and kasoori methis are used for make the gravy spiced and flavourful.

If you have any more questions about this Rajma Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rajma Masala Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rajma Recipe | Rajma Masala

Rajma Masala is a delicious gravy made by cooking rajma with onion, tomatoes and basic spices. Rajma Masala goes well with roti, chapatti & rice meal and a good choice of gravy when we run out of veggies. Rajma Masala Recipe is explained in this post with step by step pictures and video.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, Gravy, gravy recipes, legumes recipes, lunch recipes, masala recipes, meals, rajma recipes, roti sidedish, Side Dish, veg recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soak Time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 2 people

Calories 229kcal

Author Sharmilee J

Ingredients

• 1 cup rajma / red kidney bean
• 1 tsp kasoori methi
• 1 tbsp coriander leaves chopped
• 1/4 cup onion finely chopped
• 1.5 cups tomato puree
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 heaped tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• salt to taste

TO TEMPER:

• 2 tbsp oil
• 1 tsp cumin seeds

Instructions

• Soak rajma in water for 8hrs minimum or overnight. Soak in water till rajma is immersed fully and water should be atleast 1/2 inch above.
• Next day rinse well atleast twice.
• Add it to a pressure cooker along with water till immersing level.
• Pressure cook for 5 whistles. Let pressure release by iself.
• Open to check, it should be soft when pressed easily mashable this is the right consistency.
• Heat 2 tbsp oil in a kadai. Add 1 tsp cumin seeds let it crackle completely.
• Add 1/4 cup onion finely chopped.
• Saute until transparent then add 1 tsp ginger garlic paste.
• Saute for a minute.
• Reduce flame to lowest. Add 1/4 tsp turmeric powder, 1 heaped tsp kashmiri red chilli powder and 1 tsp coriander powder. If you want you can add 1/2 tsp cumin powder.
• Give a quick mix. Do not burn the spice powders.
• Immediately add 1.5 cups blanched tomato puree. I blanched 4 tomatoes, removed the skin then pureed.
• Add 1/2 cup water, then give a quick mix.
• Let the gravy boil for 5-7 mins or until raw smell of the tomatoes and masalas leave. It does not take time as tomato is already blanched.
• Keep stirring in between to avoid sticking at the bottom.
• Add cooked rajma along with little of cooked water. If there is more of cooked water add only half of it.
• Give a quick mix.
• Cook covered for 7-10 mins.
• Give a quick mix. Mash rajma here and there if you prefer.
• Add 1/2 tsp sugar, 1 tsp kasoori methi(crush and add), 1 tbsp coriander leaves and 1 tsp garam masala powder.
• Give a quick mix.
• Finally add 1 tsp butter.
• Give a quick mix and Switch off.
• Rajma Masala is ready! Serve hot!

Video

Notes

• Pressure cooking time of rajma depends on the variety of rajma.
• Switch off the gravy consistency as per your liking.
• Adding cream and garam masala is purely optional but gives a nice aromatic flavour.
• I grinded the tomatoes along with the spices for convenience you can add tomato puree too.
• Pressure cooking rajma till nice soft and then simmering in the gravy makes the bean absorb the gravy well.

Nutrition

Serving: 75g | Calories: 229kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 1957mg | Potassium: 861mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1598IU | Vitamin C: 89mg | Calcium: 100mg | Iron: 4mg

Rajma Masala Recipe Step by Step

1.Soak rajma in water for 8 hrs minimum or overnight. Soak in water till rajma is immersed fully and water should be atleast 1/2 inch above.

2.Next day rinse well atleast twice.

3.Add it to a pressure cooker along with water till immersing level.

4.Pressure cook for 5 whistles. Let pressure release by iself.

5.Open to check, it should be soft when pressed easily mashable this is the right consistency.

6.Heat 2 tbsp oil in a kadai. Add 1 tsp cumin seeds let it crackle completely.

7.Add 1/4 cup onion finely chopped.

8.Saute until transparent then add 1 tsp ginger garlic paste.

9.Saute for a minute.

10.Reduce flame to lowest. Add 1/4 tsp turmeric powder, 1 heaped tsp kashmiri red chilli powder and 1 tsp coriander powder. If you want you can add 1/2 tsp cumin powder.

11.Give a quick mix. Do not burn the spice powders.

12.Immediately add 1 and 1/2 cups blanched tomato puree. I blanched 4 tomatoes, removed the skin then made a fine puree without adding water.

13.Add 1/2 cup water, then give a quick mix.

14.Let the gravy boil for 5-7 mins or until raw smell of the tomatoes and masalas leave. It does not take time as tomato is already blanched.

15.Keep stirring in between to avoid sticking at the bottom.

16.Add cooked rajma along with little of cooked water. If there is more of cooked water add only half of it.

17.Give a quick mix.

18.Cook covered for 7-10 mins.

19.Give a quick mix. Mash rajma here and there if you prefer.

20.Add 1/2 tsp sugar, 1 tsp kasoori methi(crush and add), 1 tbsp coriander leaves and 1 tsp garam masala powder.

21.Give a quick mix.

22.Finally add 1 tsp butter.

23.Give a quick mix and Switch off.

Rajma Masala is ready! Serve hot!

Expert Tips

• Pressure cooking time of rajma depends on the variety of rajma.
• Switch off the gravy consistency as per your liking.
• You can add fresh cream at the end to make it more rich.
• You can use raw tomato puree too but the taste and consistency sure differs, Blanched tomato puree gives it a more creamy gravy.
• Pressure cooking rajma till nice soft and then simmering in the gravy makes the bean absorb the gravy well.

Variations

• You can replace blanced tomato puree with raw tomato puree the taste will slightly vary.
• Add 1/4 cup fresh cream at the end to make it more rich.
• You can add in boiled cubed potatoes to this gravy which tastes great too.

Serving & Storage Suggestion

Rajma Masala goes well with plain basmati rice, jeera rice, curd rice, pulao & many more. Rajma Masala is a great side for roti, chapati, paratha & other flatbread variations. It keeps well in room temperature for 1 day and in fridge for 2 days.

FAQS

1.Can I cook rajma in instant pot?

Yes you can cook rajma in instant pot too. Keep in pressure cook mode for 20 mins and let the pressure release by itself. Then cook as per the given instructions.

2.How to make the gravy thick?

You can opt to simmer for few more mins to make the gravy thick or mash the rajma with a laddle to make the gravy thick and more creamy.

3.Can I make rajma without soaking?

No rajma should be soaked well only then it will be cooked soft. Incase if you have forgotten to soak here is a quick soaking tip : Soak rajma in hot water for about 2 hrs, soak in a hot box(casserole) and then you can rinse and cook it.

4.Can I make Rajma Masala in Instant Pot?

Yes first cook rajma in pressure cook mode for 20 mins then remove it. I usually pla ce a container with rajma immersed in water and keep it inside instant pot. After that you can cook Rajma Masala as per the steps directly in the Instant Pot container itself.

5.What can Rajma Masala be served with?

Rajma Masala goes well with rice, roti, chapathi etc. It can be served with mild pulaos, rice too.

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