Buknu Masala RecipeImage Credit source: masterchef_deepachauhan
Even today, medicines are not taken repeatedly for minor health problems in Indian homes, rather there are many home remedies which provide quick relief. These remedies are mostly prepared from the things present in our kitchen. Especially if there are problems related to stomach like gas formation, bloating, nausea, vomiting, then some of the spices in it are very effective in providing relief. Spices not only enhance the taste but are also a treasure trove of qualities. In this article we will learn how to make ‘Buknu’ masala of Kanpur. Apart from making your food delicious, this spice is excellent for digestion.
Talking about different types of spices, mostly things like cumin, celery, cardamom, black pepper are used in them, but ‘Buknu’ spice is quite different from this. Apart from spices, herbs are also added in it, hence it becomes a powerful mix. So let us know the method of making this spice.
Ingredients of ‘Buknu’ Masala
If you want to make this masala, then for this you will need small myrobalan 25 grams (Haritaki), big myrobalan 25 grams, Baheda 50 grams, asafoetida 1 (about 11 grams), dry turmeric 200 grams, dry ginger 200 grams, celery 100 grams, cumin 100 grams, dry amla 25 grams, black salt 100 grams. Apart from this, you will need about 500 ml mustard oil (about 2 small cups), salt as per taste and rock salt.
How to make masala?
- First of all, you have to wash all the whole things like Bahera, small myrobalan, lump of turmeric, dry ginger and dry them thoroughly in the sun.
- Now heat mustard oil in a deep pan or kadhai and then fry all the things one by one like baheda, myrobalan, turmeric, dry ginger, amla in it.
- When all the things are fried in oil, turn off the gas and take out all the things. Keep in mind that you do not have to fry the spices and herbs too much.
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- After taking out in a plate, let everything cool down. After this you have to pound all these things in a mortar or pestle.
- Traditionally, all these spices and herbs are thoroughly crushed and sieved until they become a light granular powder.
- Last of all, you have to add plain salt and rock salt to it. In this way your Buknu Masala is ready.
- If you want, you can make powder by grinding all the spices in a mixer after they cool down, but its texture is better when ground by hand.
Store like this
To store this masala, take an air tight container. There should be no moisture at all in it. Put all the spices in it and close the box and keep it in a place where there is no dampness at all. Once made, it will not spoil for at least 2 years. You can also eat this spice with paratha, hot rice and roti. Apart from being rich in digestive properties, this spice is also beneficial for health in many other ways.
Chef’s Extra Tips
The recipe of Buknu Masala has been shared by Chef Deepa Chauhan who has been in the top 9 in Master Chef 2023. He has also shared extra pro tips for this recipe. For making masala, take only good pure asafoetida. It is a sticky resin without any adulteration. However, if you do not get it, then 4-5 times the amount of normal asafoetida according to weight can be used.
