How do you make hyderabadi potli masala at home?

Masala is a mixture of various condiments and spices that are used to flavor or marinate food in Indian cuisine. It is a word from the Hindi language. It is now a much used word having survived time. Potli is a small made of muslin or any material. It can even be your money purse tied to your waist.

Polti masala is the Indian version of the bouquet garni which unlike the bouquet garni is tied in a muslin bag and introduced into the cooking process at the needed time.

The essence of any marinade is to flavor food. Non-fussy cooking employs spices and condiments in their naked or direct state, however gourmet cooking in India feature s the need for subtle and sublime flavors to tease and tantalise the senses. This is where potli masala comes in. Aromatic herbs and spices are carefully chosen by chefs and then wrapped in a muslin bag and tied. This is then introduced into the broth or saute at the right time to add its flavor.

Some the various whole aromatics used are: Cinnamon, Clove, Saffron, Whole Black Pepper, Green Cardamom, Bay leaves, Nutmeg, Mace, All spice, Betel Nut Root, Vetevier Root among other aromatic rare herbs or stems.

Other ingredients like Lotus Seeds, Pandanus Water (Kewra Jal) may also be used. Thickening agents like wheat seeds are used as well.

Some hakim shops in hyderabad sell various kinds of rare herbs and perfumes that can be used in food perparation.

Some cooks tend to go overboard and probably try to dazzle people by claiming that they use upto 15-20 difference spices or flavoring to create a taste.

You can test and try what works for you make your own potli masala.

--Untamed Spirit

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