Indian Masala Mixes
Garam Masala (100gm)
- Coriander Seeds - 40 gms
- Cinnamon - 2 Sticks
- Black Cardamom - 20gms
- Cloves - 10 gms
- Black Pepper - 20 gms
- Cumin Seeds - 20 gms
For variety Bay Leaf , Mace, Nutmeg and Kasuri Methi ( dreid Fenugreek Leaves) may be added.
Pick, dry and finely grind all the ingredients and keep tightly bottled.
Chaat Masala (100 gms)
- Cumin Seeds - 40 gms
- Coriander Seeds - 10gms
- Garam Masala pd. - 10gms
- Mango pd. - 10 gms
- Black Salt pd. - 25 gms
- Salt - 5 gms
Roast the cumin seeds on a tawa/ griddle or in a karahi/ wok to a golden brown color.
Roast the coriander seeds lighty.
Powder roasted cumin and coriander finely and mix with the other masalas.
Kashmiri Masala (1 kg)
- Asafoetida 30gms
- Black Gram split, powdered - 75gms
- Coriander pd. - 75gms
- Turmeric - 75gms
- Ginger, dry pd. - 75 gms
- Fennel pd. - 75 gms
- Garam Masala - 75 gms
- Red Chillies - 75 gms
- Salt - 75 gms
- Blach Cumin Seeds pd. - 15 gms
- White Cumin Seeds pd. - 30 gms
- Cloves pd. - 25 gms
- Water - 20 ml
- Mustard Oil - 240ml/ 1 C
Soak Asafoetida.
Mix all dry ingredients and mix with the asafoetida water and oil to make dough.
Make small circcular flat tikkis/ discs. Dry in Sun, and store.
Break a small piece and use as powder in green vegetables.
Rasam Powder (100 gms)
- Coriander Seeds- 50gms
- Red Gram Dal - 10 gms
- Pepper Corns - 20 gms
- Whole red chilli - 5 gms
- Asafoetida - 2 gms
- Cumin Seeds - 10 gms
Grind all the ingredients together and store in an airtight container.
Sambar Powder (100 gms)
- Fenugreek Seeds - 5 gms
- Coriander Seeds - 50 gms
- Bengal Gram Dal - 15 gms
- Pepper Corns - 15 gms
- Whole Red Chilli - 10 gms
- Asafoetida - 2 gms
- Fat - 5 gms
Fry or roast the fenugreek seeds to a dark brown color.
Fry all the other ingredients and dry or wet grind as desired.
25 gms grated fresh coconut can also be fried and ground with the masala if desired .
