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    Indian Masalas

    Uploaded by

    SouvikNandi
    The document provides recipes for various Indian masalas or spice mixes used in cooking. It lists the ingredients and instructions for making garam masala, tandoori masala, achari masala, paanch phoron, sambhar masala, chat masala, dum ka masala, bhojwar masala, potli ka masala, and mulagapodi masalas. The masalas include combinations of spices like cumin, coriander, peppercorns, cardamom, cloves, cinnamon and others that provide flavor to Indian dishes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Indian Masalas

    Uploaded by

    SouvikNandi
    640 views5 pages
    The document provides recipes for various Indian masalas or spice mixes used in cooking. It lists the ingredients and instructions for making garam masala, tandoori masala, achari masala, paanch phoron, sambhar masala, chat masala, dum ka masala, bhojwar masala, potli ka masala, and mulagapodi masalas. The masalas include combinations of spices like cumin, coriander, peppercorns, cardamom, cloves, cinnamon and others that provide flavor to Indian dishes.

    Original Description:

    All Indian Masalas

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    The document provides recipes for various Indian masalas or spice mixes used in cooking. It lists the ingredients and instructions for making garam masala, tandoori masala, achari masala, paanch phoron, sambhar masala, chat masala, dum ka masala, bhojwar masala, potli ka masala, and mulagapodi masalas. The masalas include combinations of spices like cumin, coriander, peppercorns, cardamom, cloves, cinnamon and others that provide flavor to Indian dishes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    640 views5 pages

    Indian Masalas

    Uploaded by

    SouvikNandi
    The document provides recipes for various Indian masalas or spice mixes used in cooking. It lists the ingredients and instructions for making garam masala, tandoori masala, achari masala, paanch phoron, sambhar masala, chat masala, dum ka masala, bhojwar masala, potli ka masala, and mulagapodi masalas. The masalas include combinations of spices like cumin, coriander, peppercorns, cardamom, cloves, cinnamon and others that provide flavor to Indian dishes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    The passage describes several common Indian masalas/spice mixes used in cooking including garam masala, tandoori masala, achari masala, panch phoron, sambhar masala, chat masala, dum ka masala, bhojwar masala, potli ka masala, and mulagapodi.

    Some common Indian masalas described include garam masala, tandoori masala, achari masala, panch phoron, sambhar masala, chat masala, dum ka masala, bhojwar masala, potli ka masala, and mulagapodi.

    Ingredients in garam masala include green cardamom, black cardamom, cloves, cinnamon, black peppercorn, nutmeg, cumin seeds, coriander seeds, bay leaves, and mace.

    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.

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