MASALAS USED IN INDIAN KITCHEN
GARAM MASALA: Every Indian household has its own recipe of garam
masala. Here is a guide, but each spices and the quantity is picked according
to any particular recipe.
Green cardamom 45 gms
Black cardamom 75 gms
Cloves 20 gms
Cinnamon 20 sticks
Black pepper corn 70 gms
Nutmeg 3 pcs
Cumin seeds 90 gms
Coriander seeds 30 gms
Bay leaves 15 gms
Mace 15 gms
Rose petal 15 gms
Grind all the spices in an electric grinder and store in an airtight jar.
TANDOORI MASALA:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 inch stick cinnamon
1 teaspoon cloves
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon mace powder
1 teaspoon salt
1 teaspoon red food colour powder
Roast all the whole spices. Cool and grind with food colour and salt. Store in
an airtight jar.
ACHARI MASALA:
1 teaspoon mustard seed
1 teaspoon fenugreek seed
2 whole red chilli
1 teaspoon turmeric powder
5 ml mustard oil
1 teaspoon mango pickle
½ teaspoon lemon juice
Make a paste with all the ingredients.
PAANCH PHORON:
1 teaspoon cumin seed
1 teaspoon radhuni
1 teaspoon fenugreek seed
1 teaspoon onion seed (nigella seed)
1 teaspoon fennel
Mix all the spices. It can either be powdered or used as whole.
SAMBHAR MASALA:
1 teaspoon black mustard seed
1 teaspoon fenugreek seed
2 teaspoon cumin seed
12 dried red chilli
1 teaspoon black pepper corn
1 teaspoon coriander seed
1 teaspoon turmeric powder
A pinch of asafoetida
3 teaspoons split Bengal gram ( channa dal)
3 teaspoons split black gram (urad dal)
3 teaspoons split yellow gram (toor dal)
3 teaspoon vegetable oil
Roast all the spices. Heat oil add the asafoetida to crackle and fry the lentils
in it until light brown. Cool all the ingredients and grind in an electric
blender.
CHAT MASALA:
Cumin seed 60 gms
Pepper corn 60 gms
Asafoetida 5 gms
Ajwain 5 gms
Tartric 5 gms
Black salt 50 gms
Mango powder 150 gms
Ginger powder 20 gms
Dry mint leaves 25gms
Yellow chilli powder 10 gms
Salt 50gms
Grind all the ingredients in an electric blender.
** Sometimes green cardamom, cinnamon, cloves, mace and fenugreek seed
is also added in this masala.
DUM KA MASALA:
2 pieces black cardamom
10 pieces green cardamom
3 teaspoon fennel seed
3 teaspoon ginger powder
grind all the ingredients in an electric blender.
BHOJWAR MASALA:
120 gms coriander seeds
30 gms bay leaves
100 gms sesame seeds
30 gms cumin seeds
100 gms copra (dry coconut)
35 gms peanut
50 gms litchen or stone flower (pathar ke phool)
35 gms split bengak gram (chane ki dal)
Dry roast peanut, lentils and spices and grind in a blender. These ingredients
can be used whole as per the requirement of the recipe.
POTLI KA MASALA:
200 coriander seeds
25 gms sandalwood powder
35 gms dried vetiver roots (khus)
35 gms bayleaves
20 gms dried rose petals
25 gms black cardamom
30 gms cassia buds
15 gms cinnamon
30 gms lichen or stoneflower (pathar ke phool)
35 gms galingale (kalanjan pan ki jadi)
25 gms gehunwala
25 gms hedilium spicatum (kapur kachri)
Mix all the ingredients. Whenever required, tie portion of 20 gms each in a
muslin cloth. It is used as an incertion in the dishes. Store in airtight jar.
MULAGAPODI
100 gms channa dal
100 gms urad dal
5 gms asafoetida
10 gms sesame seeds
20 pieces whole red chillies
Dry roast all the ingredients. Grind in a blender.
