written by Smt. pushplata singh patel
chaat masala Preparation:
1 tbsp Cumin Seed (Jeera)
1/2 tblsp dried Mint Leaves (Pudina Leaves)
1/4th tsp Carom (Ajwain) seeds
1/4th tsp Asafetida (Hing) Powder
1 tbsp Rock Salt (Kala Namak)
21/2 tblsp dried Mango (Aam) Powder
5 Cloves (Lavang)
1 tsp Ginger (Adrak) Powder
1 tsp Cayenne
1/4 tsp Tartaric Acid
1 tblsp Black Pepper corns (Kalimirchi)
2 tsp Salt (Namak)
Chaat masala Preparation:
Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l the spices began to smell fragrant.
Remove from heat add rock salt and grind while still warm.
Mix in all other ingredients, cool and store tightly bottled.
Curry Powder
Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.
The word “Khari” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind. “Curry powder” was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result “curry powder” in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India.
Ingredients:
• 1 tea cup or 40-50 gm. coriander seeds
• 2 tbs. cumin seeds
• 4-5 cinnamon sticks
• 1 tbs. cloves
• 1 tbs. black peppers
• 1 tbs. black cardamom (bari illaichi) seeds or 4-5 whole cardamoms
• 4-5 bay leaves
• 1 tbs. small green cardamoms whole
• 1 tbs. dry, whole red chillies
• 2 tbs. turmeric powder
• 1 tsp. mace powder (javitri)
• 1 tsp. nutmeg powder (jaiphal)
Garam Masala
Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is ‘hot (or warm) spice’.
Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not “hot” in the sense that chilies are, but is fairly pungent.
Ingredients:
• 1 tbs. black peppers
• 1 tsp. cloves
• 4-5 large cardamoms
• 4-5 bay leaves
• 3 inch cinnamon stick or equivalent small pieces
• 1-2 tbs. cumin seeds (optional)
Garam Masala Bengali Style
3-4 dried whole Chili pods
3 tblsp Sesame seeds (Til)
2 tblsp Green Pepper corns
2 tblsp Black Pepper corns
2 tblsp White Pepper corns
1 tblsp whole Cloves (Lavang)
2-3 Cinnamon (Tuj/Dalchini)
20 green bruised Cardamom pods (Elaichi)
1/4th Cumin Seed (Jeera)
3/4th cup Coriander seeds (Dhania)
3 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.
Kashimiri Garam Masala
Ingredients:
• 4 cinnamon sticks (dalchini)
• 4 tbs. black cumin seeds (kala jeera)
• 2-3 bay leaves (tej-patta)
• 2 tbs. green cardamoms (choti illaichi)
• 4 tbs. back peppercorns (kali mirch)
• 1/2 tbs. cloves (laung or lavang)
• 1 tbs. fennel seeds (saunf)- optional
• 1 tsp. mace (javitri)
• A large pinch of nutmeg (jaiphal)
Preparation:
1. Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises (6-8 minutes).
2. Allow to cool and grind together to a fine powder.
3. Store in an airtight container.
Garam Masala - Maharashtra Style
Ingredients:
4 dried whole Chili pods
2 tblsp Sesame seeds (Til)
11/2 tblsp Green Pepper corns
11/2 tblsp White Pepper corns
1/4th cup whole Cloves (Lavang)
3-4 Cinnamon (Tuj/Dalchini)
22 Black Cardamom pods (Elaichi)
2/3rd cup Cumin Seed (Jeera)
1/4th cup Coriander Seed (Dhania)
2 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
1 tblsp Ground Nutmeg (Jaiphal)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.
Garam Masala Punjabi Style
Ingredients:
1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Tuj/Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Lavang)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
4 whole Star anise (Dagad Phool)
5 Bay Leaf (Tej Patta)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for up to 3 months.
Make sure you always close the lid tightly after use.
Garam Masala - Uttar Pradesh Style
Ingredients:
3 dried whole Chili Pods
2 tblsp Pomegranate seeds
1/8th tsp Saffron (Kesar) threads
5 cloves of Mace (Javitri)
2 tblsp Green Pepper corns
2 tbsp White Pepper corns
2 tblsp whole Cloves (Lavang)
1/3rd cup Cumin Seed (Jeera)
2/3rd cup Coriander seeds (Dhania)
1 tblsp Fennel seeds (Saunf)
2 Bay Leaf (Tej Patta)
1tblsp Ground Nutmeg (Jaiphal)
2 tblsp Black Pepper corns (Kalimirchi)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.
Goda Masala
Ingredients:
5 Cardamom (Elaichi)
1/2 inch stick Cinnamon (Tuj/Dalchini)
5 Cloves (Lavang)
2 Bay Leaf (Tej Patta)
1 tsp Oil
2 tsp White Sesame seeds (Til)
2 tsp Coriander seeds (Dhania)
4 tsp flaked Coconut (Nariyal)
10 Black Pepper corns (Kalimirchi)
5 Cassia Buds
Preparation:
Remove the cardamom seeds from their husks.
Saute the cinnamon, cloves, cardamom and bay leaves in the oil until the cloves swell.
Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown.
Cool and grind with sautéed spices until fine.
Store in an air tight container.
1 tbsp Cumin Seed (Jeera)
1/2 tblsp dried Mint Leaves (Pudina Leaves)
1/4th tsp Carom (Ajwain) seeds
1/4th tsp Asafetida (Hing) Powder
1 tbsp Rock Salt (Kala Namak)
21/2 tblsp dried Mango (Aam) Powder
5 Cloves (Lavang)
1 tsp Ginger (Adrak) Powder
1 tsp Cayenne
1/4 tsp Tartaric Acid
1 tblsp Black Pepper corns (Kalimirchi)
2 tsp Salt (Namak)
Chaat masala Preparation:
Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l the spices began to smell fragrant.
Remove from heat add rock salt and grind while still warm.
Mix in all other ingredients, cool and store tightly bottled.
Curry Powder
Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.
The word “Khari” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind. “Curry powder” was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result “curry powder” in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India.
Ingredients:
• 1 tea cup or 40-50 gm. coriander seeds
• 2 tbs. cumin seeds
• 4-5 cinnamon sticks
• 1 tbs. cloves
• 1 tbs. black peppers
• 1 tbs. black cardamom (bari illaichi) seeds or 4-5 whole cardamoms
• 4-5 bay leaves
• 1 tbs. small green cardamoms whole
• 1 tbs. dry, whole red chillies
• 2 tbs. turmeric powder
• 1 tsp. mace powder (javitri)
• 1 tsp. nutmeg powder (jaiphal)
Garam Masala
Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is ‘hot (or warm) spice’.
Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not “hot” in the sense that chilies are, but is fairly pungent.
Ingredients:
• 1 tbs. black peppers
• 1 tsp. cloves
• 4-5 large cardamoms
• 4-5 bay leaves
• 3 inch cinnamon stick or equivalent small pieces
• 1-2 tbs. cumin seeds (optional)
Garam Masala Bengali Style
3-4 dried whole Chili pods
3 tblsp Sesame seeds (Til)
2 tblsp Green Pepper corns
2 tblsp Black Pepper corns
2 tblsp White Pepper corns
1 tblsp whole Cloves (Lavang)
2-3 Cinnamon (Tuj/Dalchini)
20 green bruised Cardamom pods (Elaichi)
1/4th Cumin Seed (Jeera)
3/4th cup Coriander seeds (Dhania)
3 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.
Kashimiri Garam Masala
Ingredients:
• 4 cinnamon sticks (dalchini)
• 4 tbs. black cumin seeds (kala jeera)
• 2-3 bay leaves (tej-patta)
• 2 tbs. green cardamoms (choti illaichi)
• 4 tbs. back peppercorns (kali mirch)
• 1/2 tbs. cloves (laung or lavang)
• 1 tbs. fennel seeds (saunf)- optional
• 1 tsp. mace (javitri)
• A large pinch of nutmeg (jaiphal)
Preparation:
1. Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises (6-8 minutes).
2. Allow to cool and grind together to a fine powder.
3. Store in an airtight container.
Garam Masala - Maharashtra Style
Ingredients:
4 dried whole Chili pods
2 tblsp Sesame seeds (Til)
11/2 tblsp Green Pepper corns
11/2 tblsp White Pepper corns
1/4th cup whole Cloves (Lavang)
3-4 Cinnamon (Tuj/Dalchini)
22 Black Cardamom pods (Elaichi)
2/3rd cup Cumin Seed (Jeera)
1/4th cup Coriander Seed (Dhania)
2 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
1 tblsp Ground Nutmeg (Jaiphal)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.
Garam Masala Punjabi Style
Ingredients:
1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Tuj/Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Lavang)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
4 whole Star anise (Dagad Phool)
5 Bay Leaf (Tej Patta)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for up to 3 months.
Make sure you always close the lid tightly after use.
Garam Masala - Uttar Pradesh Style
Ingredients:
3 dried whole Chili Pods
2 tblsp Pomegranate seeds
1/8th tsp Saffron (Kesar) threads
5 cloves of Mace (Javitri)
2 tblsp Green Pepper corns
2 tbsp White Pepper corns
2 tblsp whole Cloves (Lavang)
1/3rd cup Cumin Seed (Jeera)
2/3rd cup Coriander seeds (Dhania)
1 tblsp Fennel seeds (Saunf)
2 Bay Leaf (Tej Patta)
1tblsp Ground Nutmeg (Jaiphal)
2 tblsp Black Pepper corns (Kalimirchi)
Preparation:
Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.
Goda Masala
Ingredients:
5 Cardamom (Elaichi)
1/2 inch stick Cinnamon (Tuj/Dalchini)
5 Cloves (Lavang)
2 Bay Leaf (Tej Patta)
1 tsp Oil
2 tsp White Sesame seeds (Til)
2 tsp Coriander seeds (Dhania)
4 tsp flaked Coconut (Nariyal)
10 Black Pepper corns (Kalimirchi)
5 Cassia Buds
Preparation:
Remove the cardamom seeds from their husks.
Saute the cinnamon, cloves, cardamom and bay leaves in the oil until the cloves swell.
Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown.
Cool and grind with sautéed spices until fine.
Store in an air tight container.
Kadai Masala
Ingredients:
6 broken into several pieces dried Chilli (Mirch)
2 tblsp Coriander seeds (Dhania)
1/4 tsp Garam masala
Preparation:
Heat chilies and coriander in a pan, shaking the pan time to time, until they smell fragrant.
Grind and add garam masala.
Rasam Masala
Ingredients:
1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)
Preparation:
Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.
Ingredients:
6 broken into several pieces dried Chilli (Mirch)
2 tblsp Coriander seeds (Dhania)
1/4 tsp Garam masala
Preparation:
Heat chilies and coriander in a pan, shaking the pan time to time, until they smell fragrant.
Grind and add garam masala.
Rasam Masala
Ingredients:
1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)
Preparation:
Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.
Panch Poron
Ingredients:
Cumin Seed (Jeera)
Fennel seeds (Saunf)
Fenugreek seeds (Methi)
Black Mustard seeds (Raai / Raee)
Nigella seeds
Preparation:
Mix equal quantities of the above ingredients.
It can be used whole or ground to a fine powder as per taste.
Though it is available ready-mixed, it is possible to blend it at home.
It is best to grind small quantities as and when required.
Phanch phoron is added to hot oil before adding vegetables or other legumes.
Sambar Masala
Ingredients:
2 tsp Cumin Seed (Jeera)
6 tblsp Coriander seeds (Dhania)
8 Curry Leaves (Kari Patta)
1/2 tsp Asafetida seeds (Hing)
11/2 tsp Fenugreek seeds (Methi)
2 tsp Turmeric Powder (Haldi)
2 tsp Mustard seeds (Rai/Sarson)
11/2 tsp Red chilli (Lal Mirchi)
20 Black Pepper corns (Kalimirchi)
3 tblsp mixed dried Black Beans (Chawli/Lobhia) , Chickpeas (Chana) and Lentils
Preparation:
Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few minutes.
Grind them all together in an electric grinder or by hand, then press through a sieve.
Store it in an airtight container.
Make sure you always close the lid tightly after use.
Ingredients:
Cumin Seed (Jeera)
Fennel seeds (Saunf)
Fenugreek seeds (Methi)
Black Mustard seeds (Raai / Raee)
Nigella seeds
Preparation:
Mix equal quantities of the above ingredients.
It can be used whole or ground to a fine powder as per taste.
Though it is available ready-mixed, it is possible to blend it at home.
It is best to grind small quantities as and when required.
Phanch phoron is added to hot oil before adding vegetables or other legumes.
Sambar Masala
Ingredients:
2 tsp Cumin Seed (Jeera)
6 tblsp Coriander seeds (Dhania)
8 Curry Leaves (Kari Patta)
1/2 tsp Asafetida seeds (Hing)
11/2 tsp Fenugreek seeds (Methi)
2 tsp Turmeric Powder (Haldi)
2 tsp Mustard seeds (Rai/Sarson)
11/2 tsp Red chilli (Lal Mirchi)
20 Black Pepper corns (Kalimirchi)
3 tblsp mixed dried Black Beans (Chawli/Lobhia) , Chickpeas (Chana) and Lentils
Preparation:
Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few minutes.
Grind them all together in an electric grinder or by hand, then press through a sieve.
Store it in an airtight container.
Make sure you always close the lid tightly after use.
Tandoori Masala
Ingredients:
1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring
Preparation:
Mix all the above ingridents, without roasting them first, push through a fine sieve.
Store in an airtight container.
Close the lid tightly after use.
Ingredients:
1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring
Preparation:
Mix all the above ingridents, without roasting them first, push through a fine sieve.
Store in an airtight container.
Close the lid tightly after use.
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