KORMA MASALA POWDER

INGREDIENTS (240 ml cup used)

  • 1 ¼ cup coriander seeds/ daniya
  • 16 Green cardamom
  • 3 two inch/ 5 cm cinnamon stick
  • 5 tbsp. Cloves
  • 1 tbsp. Shahi jeera (Caraway falls into both categories of herb and spice.)
  • 1 bay leaf
  • 1 small Star anise or half large
  • 1 .5 tbsp. saunf (Fennel seeds)
  • 100 grams equal to ¾ cup. Poppy seeds
  • ½ cup Dry coconut
  • ½ tbsp. Pepper corn
  • 20 Red chilies (can increase a bit)

optional (but needed if making chicken korma)

  • 1 small black cardamom
  • 2 to 3 strands of mace (from nutmeg seeds)
  • small piece of nutmeg

INSTRUCTIONS

  1. Clean the spices, pick and discard stones and debris.
  2. Sundry them or roast lightly one after the other till they turn crisp.
  3. Dry roast poppy seeds, coconut and red chilies too. Poppy seeds must turn very crunchy before adding them to the blender. This helps to make a fine powder.
  4. Add poppy seeds to a blender and make a fine powder, as much as possible. Set this aside.
  5. Make a fine powder of the spices, red chilies and coconut.
  6. Add poppy seeds to this and blend well again.
  7. Store this in an airtight glass jar and refrigerate.
  8. Use 2 tbsps. korma masala powder for 1.5 cups of vegetables.

TANDOORI MASALA POWDER

INGREDIENTS

  • 20 dry red chillies (long)
  • 3 tablespoon coriander seeds
  • 2 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon fenugreek seeds (methi seeds)
  • 3-inch/ 7.5 cm piece cinnamon
  • 7 green cardamom
  • 7 cloves
  • 2 black cardamom
  • 1 tablespoon kasoori methi (dry fenugreek leaves)

INSTRUCTIONS

  1. Heat a pan and dry roast first nine ingredients from the above list.
  2. Transfer the roasted spices to a grinding jar. Add kasoori methi and grind to a smooth fine powder.
  3. Pass the powder through a sieving mesh to make the powder finer.
  4. Store the powder in an air-tight container.
  5. Use 3 tablespoons of tandoori masala powder for 1 kilogram chicken.

BISI BELE BATH MASALA

INGREDIENTS

  • 4 tsp coriander seeds
  • 4 tsp chana dal
  • 1 tsp sesame seeds
  • 2 tsp urad dal
  • 10 to 12 byadagi or bedgi red chilies, less hot dry red chilies
  • 1 tsp cumin seeds / jeera
  • ½ tsp black pepper
  • 3 green cardamom
  • 1½ inch 4 cm cinnamon / dalchini
  • 3 to 4 cloves / lavang
  • 2 tsp poppy seeds / khus khus
  • ¼ tsp fenugreek seeds / methi
  • 12 to 14 curry leaves / kadi patta
  • 1 tsp asafoetida / hing

INSTRUCTIONS

  1. firstly, dry roast the coriander, cumin and fenugreek, channa dal, urad dal until they start turning fragrant.
  2. to the same dry roast add sesame seeds, poppy seeds along with curry leaves till they become crisp. remove and keep aside.
  3. in the same pan, dry roast the cinnamon, cloves, black pepper, cardamom till they become aromatic. keep aside.
  4. now dry roast the dry red chilies till they become crisp. keep aside.
  5. grind to a fine powder adding little asafoetida.
  6. store the bisi bele bath powder jar

notes:

  1. firstly, store bisi bele bath masala in airtight container to increase the shelf life.
  2. furthermore, do not burn the spices while roasting, as it gives bitter taste.
  3. also adjust the quantity of red chillis based on your spice level.
  4. finally, bisi bele bath masala taste great when prepared fresh.

GARAM MASALA

INGREDIENTS

  • 4 tbsp coriander seeds (sabut dhaniya)
  • 2 tsp cumin seeds (jeera)
  • 1 tsp cloves (laung)
  • 1 tsp cardamom seeds (elaichi ke daane)
  • 4 bay leaves (tej patta)
  • 6 dried whole red chillies (sookhi sabut lal mirchi)
  • 4 inch/ 100 mm piece cinnamon (dal chini)

INSTRUCTIONS

  1. Dry roast spice till aromatic
  2. Add all the spices in a pan. Dry roast the same on low heat till aromatic. You will see a slight change of colour.
  3. Tip: Dry roasting whole spices make the grinding easier.
  4. Cool and grind
  5. Take out the spices place on a plate and let them cool completely. Grind to a fine powder.
  6. Sieve the powder.
  7. Sieve to avoid any whole pieces.
  8. Ready to use.

Pep up the gravies and curries with little garam masala

MISAL MASALA

INGREDIENTS

  • 1 tsp olive oil + 1 tsp olive oil
  • 1 small piece cinnamon stick
  • 2 cloves
  • 2 whole dry red chillies
  • 2 tsp whole coriander seeds
  • 2 tsp white sesame seeds
  • 1/2 cup fried onion
  • 1 tbsp kashmiri red chilli powder
  • 1/4 tsp asafoetida/hing
  • a pinch of turmeric powder

INSTRUCTIONS

  1. first of heat oil in a pan.
  2. then add cinnamon stick, cloves and dry red chillies.
  3. sauté till they crackle.
  4. then add coriander seeds and sesame seeds
  5. roast on a low heat till fragrant.
  6. transfer in a plate and let it cool down completely.
  7. let the mixture cool down completely.
  8. now in the same pan, add 1 tsp oil and add sliced onions to it.
  9. sauté on a low heat till they turn brown and crisp. make sure you don’t burn them.
  10. let it cool down completely.
  11. then transfer roasted masala and fried onions in a mixer jar.
  12. add kashmiri red chilli powder, fried onion, asafoetida and turmeric powder.
  13. grind to a fine paste.
  14. transfer in an air-tight container and this misal masala can be stored in fridge for around 6 months.

SOLAPURI KALA MASALA

INGREDIENTS

To be Dry roasted: (1-8)

  • 8 gms Cumin Seeds
  • 8 gms Poppy Seeds
  • 8 gms Fennel Seeds
  • 8 gms Mustard Seeds
  • 3 gms Black Cumin Seeds
  • 8 gms White Sesame Seeds
  • 1-2 gms Nutmeg
  • 3 gms Dried Lichen

To be Shallow fried (9-21)

  • 100 gms Byadagi Red Chilies
  • 150 gms Pandi Red Chilies-can be replaced with Sankeshwari or Lavangi
  • 3 gms Cinnamon Stick
  • 3 gms Mace (Mace is a yellowish-brown spice that is derived from the dried lacy coating of the nutmeg seed)
  • 3 gms Star Anise
  • 3 gms Black Cardamom
  • 3 gms Mugwort
  • 3 gms Nag Kesar (cinnamon buds)
  • 3 gms Teppal (larger berries is confined to India’s West coast where it appears in fish dishes.)
  • 3 gms Black Peppercorns
  • 2 gms Fenugreek Seeds
  • 3 gms Cloves
  • 3 gms Green Cardamom

To be Deep Oil fried: – (22-28)

  1. 70 gms Onions (thinly sliced)
  2. 5 gms Asafoetida
  3. 3 gms Dry Ginger (Sonth)
  4. 10 gms Turmeric root
  5. 5 gms Bay Leaf
  6. 50 gms Whole Coriander Seeds

Other Ingredients:

  • Cooking olive Oil

INSTRUCTIONS

  1. Dry roast ingredients now (1-8). Heat a Pan and roast all ingredients one by one. While roasting, heat must be low-medium. Roast until it begins to emit a pleasant aroma, or it becomes evenly light brown in colour.
  2. Allow the dry roasted ingredients to cool down completely.
  3. In a large fry Pan, heat 2 tbsp Cooking olive Oil. We will shallow fry ingredients one by one (check ingredients to be shallow fried. 9-21). Shallow fry on low-medium heat. Fry until the spices begin to emit a pleasant aroma. We will fry Chilies (both) until it turns crisp.
  4. Allow the shallow fried spices to cool down completely.
  5. Heat ½ cup olive Oil in a Pan. Lower the heat and fry ingredients one by one. Fry the ingredients until it becomes light brown in colour.
  6. After spices have cooled down, grind them in batches. Start with grinding of dry roasted ingredients. Then grind shallow fried ingredients, deep fried ingredients and finally grind dry red chili. Now grind chilies.
  7. All the spice powders are grounded and ready- chili powder, dry roasted spice powder, shallow fried spice powder and deep-fried spice powder. Add dry roasted spice powder and mix well. These are spicy powders so always wear gloves while handling it. Add shallow fried and deep-fried spice powders and mix well.
  8. Masala is ready now. It weighs approx. 550 gms (537gms).
  9. Store in an air-tight container in a cool and dry place. Remember to put in a Asafoetida crystal for longer storage of Masala. It can become spoilt in hot and humid conditions. At hot and humid room temperature, you can also refrigerate the Masala Powder in an airtight container or a zip-loc bag.

KOLHAPURI MASALA
INGREDIENTS

Dry Ingredients

  • 1 cup Coriander (Dhania) Seeds
  • 1 tablespoon Cumin seeds (Jeera)
  • 1 tablespoon Sesame seeds (Til seeds)
  • 1/2 tablespoon Whole Black Peppercorns
  • 1/2 inch/ 25 mm Cinnamon Stick (Dalchini)
  • 1/2 tablespoon Poppy seeds
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon Fennel seeds (Saunf)

Wet Ingredients

  • 1 Onion, roughly chopped
  • 10 cloves Garlic
  • Coriander (Dhania) Leaves, small bunch
  • 1 tablespoon olive Oil
  • 1/4 cup Red Chilli powder

INSTRUCTIONS

  1. To begin making the Kolhapuri Masala Recipe, the traditional Maharashtrian Masala Chutney, we will first get all the ingredients ready and keep it aside.
  2. In a heavy bottomed pan, roast all the ingredients in the “Dry Ingredients” list until you can get aromatic smell coming from the spices. Once roasted, transfer to another bowl and keep it aside.
  3. In the same pan, add 2 tablespoons of olive oil. Once the oil is heated up, add the onions and the garlic and sauté until it is cooked and translucent and lightly browned. Once done, turn off the heat and allow it to cool slightly.
  4. Once the roasted spices cool down and the onion garlic has cooled down, blend all of them together including the coriander leaves and red chili powder to make a smooth paste. Check the spices and adjust to suit your taste.
  5. The Maharashtrian Kolhapuri Masala Recipe is ready to be used in the various curry dishes or vegetables dishes. If you plan to make a vegetable curry, add tamarind water to the curry to balance the taste and spices of the Kolhapuri Masala.

Adapted from Kolhapuri Masala Recipe (Maharashtrian Masala Chutney Powder) by Archana’s Kitchen

KALA MASALA

INGREDIENTS
To be Dry roasted: (1-8)

• 8 gms Cumin Seeds
• 8 gms Poppy Seeds
• 8 gms Fennel Seeds
• 8 gms Mustard Seeds
• 3 gms Black Cumin Seeds
• 8 gms White Sesame Seeds
• 1-2 gms Nutmeg
• 3 gms Dried Lichen
To be Shallow fried
• 100 gms Byadagi Red Chilies
• 150 gms Pandi Red Chilies-can be replaced with Sankeshwari or Lavangi
• 3 gms Cinnamon Stick
• 3 gms Mace
• 3 gms Star Anise
• 3 gms Black Cardamom
• 3 gms Mugwort
• 3 gms NagKesar
• 3 gms Teppal
• 3 gms Black Peppercorns
• 2 gms Fenugreek Seeds
• 3 gms Cloves
• 3 gms Green Cardamom
To be Deep Oil fried:
• 70 gms Onions (thinly sliced)
• 5 gms Asafoetida
• 3 gms Dry Ginger (Sonth)
• 10 gms Turmeric root
• 5 gms Bay Leaf
• 50 gms Whole Coriander Seeds
Other Ingredient:
• Cooking olive oil

INSTRUCTIONS

  1. To dry roast. Heat a Pan and roast all ingredients one by one. While roasting, heat must be low-medium. Roast until it begins to emit a pleasant aroma, or it becomes evenly light brown in colour.
  2. Allow the dry roasted ingredients to cool down completely.
  3. In a large Pan, heat 2 tbsp Cooking olive oil. Shallow fry ingredients one by one (check ingredients to be shallow fried.). Shallow fry on low-medium heat. Fry until the spices begin to emit a pleasant aroma. Fry Chilies (both) until it turns crisp.
  4. Allow the shallow fried spices to cool down completely.
  5. Heat ½ cup olive oil in a Pan. Lower the heat and fry ingredients one by one. Fry the ingredients until it becomes light brown in colour.
  6. After spices have cooled down, grind them in batches. Start with grinding of dry roasted ingredients. Then grind shallow fried ingredients, deep fried ingredients and finally grind dry red chili. Now grind chilies.
  7. All the spice powders are grounded and ready- chili powder, dry roasted spice powder, shallow fried spice powder and deep-fried spice powder. Add dry roasted spice powder and mix well. These are spicy powders so always wear gloves while handling it. Add shallow fried and deep-fried spice powders and mix well.
  8. Kala Masala is ready now. It weighs approx. 550 gms (537gms).
  9. Store in an air-tight container in a cool and dry place. Remember to add Asafoetida crystal for longer storage of Masala. It can become spoilt in hot and humid conditions. You can also refrigerate the Kala Masala Powder in an air-tight container or a zip-loc bag.
  10. Tip of the Day: I would like to share a tip for browning of Onions. Put sliced Onions to dry under the sun for 2-3 hours. It helps in getting rid of moisture from the Onions. Also, this will take much lesser time to brown the Onions evenly. Do try out this tip whenever you got to brown a large batch of Onions.

MAGGIE MASALA

INGREDIENTS

Onion Powder- 2 tsp
Garlic Powder- 2 tsp
Ginger Powder- 1/2 tsp
Coriander powder- 2 tsp
Chilli powder – 1 tsp
Turmeric Powder- 3/4 tsp
Cumin Powder- 1 tsp
Black Pepper Powder- 1 tsp
Fenugreek Powder- 1/4 tsp
Masala- 1 tsp, find a recipe here http://www.findtex.com.au/diabetic-foods/sugar-free-masala/

INSTRUCTIONS

Just mix and all spices together. Turn them into a smooth fine powder.

HOMEMADE CHICKEN/ MEAT MASALA POWDER

INGREDIENTS

  • Coriander Seeds 2 Tablespoon
  • Red Chilly 7 to 8 Adjust according to your taste
  • Cardamom Seeds 3 to 4
  • Fennel seeds 1/2 Teaspoon
  • Black Pepper Seeds 10 seeds
  • Cinnamon Sticks 2 inch/ 50 mm Stick cut into small sticks
  • Cloves 6 to 8
  • Turmeric Powder 1 Teaspoon

INSTRUCTIONS

  1. Heat a frying pan.
  2. Place all ingredients for the Chicken Masala, except turmeric powder.
  3. Roast until crispy and golden brown.
  4. Turn off the heat and add turmeric powder. sauté
  5. Place roasted Chilly in a food processor or blender, make 2 or 3 rinse.
  6. Add other roasted ingredients to the blender with rinsed chilly flakes.
  7. Grind and make a smooth powder.
  8. Your homemade Chicken/ meat Masala is ready.
  9. When cooled store in an air-tight container. Use as per your taste and need.

CHICKEN MASALA POWDER

INGREDIENTS

  • Coriander seeds – 2 Table spoons
  • Fenugreek Seeds – 1 Table Spoon
  • fennel seeds – 1/2 Table Spoon
  • Cumin Seeds – 1 Table Spoon
  • Black Cumin Seeds – 1 Table Spoon
  • Black Pepper Corns – 1 Table Spoon
  • Curry Leaves – 10 Bunches
  • Chilies to taste

INSTRUCTIONS

  1. Dry roast curry leaves for few seconds on low heat till it turns crispy. Remove from the heat and keep aside.
  2. Dry roast red chilies till it changes its colour a bit. Remove from the heat. Dry roast coriander seeds, fenugreek seeds, fennel seeds, cumin seeds, black cumin seeds and peppercorn together till nice aroma comes.
  3. Remove from the heat and allow to cool. Grind everything together to powder. Store in an airtight container and use when needed.

PUNJABI CHOLE MASALA


INGREDIENTS

Cumin Seeds/Jeera – 2 tbsp
Caraway Seeds/ Shah-Jeera – 1 tbsp
Dry Red Chilli/Sukhi Lal Mirch – 5
Turmeric/Haldi – 1 pieces {or Turmeric Powder – 1 tsp}
Coriander Seeds/Dhaniya – 1 tbsp
Black Peppercorns/Kali Mirch – 1/2 tbsp
Cloves/Laung – 10
White Sesame Seeds/Safed Til – 1 tbsp
Green Cardamom/Hari Elachi – 10
Black Caardamom/Badi (Mooti) Elachi – 4
Dry Ginger/Saunth/Sukku – 2 pieces {I used Ginger Powder – 1/2 tbsp}
Cinnamon/Dalchini – 5 sticks 1″ each
Bay Leaf/Tejpatta – 2
Star Anise/Chakri Phool – 1
Nutmeg/Jaiphal – a small pieces or 1/2 tsp grated/powder

INSTRUCTIONS

  1. Dry roast all ingredients one by one (except any powder form spice) and allow to cool.
    ~ Keep a lid handy when roasting sesame seeds as it will starts to pop. Do not have to roast powder.
  2. Cool all the ingredients and grind into smooth powder using mixer/coffee/spice grinder. Sieve powder masala, cool and store in air-tight container.
  3. Our flavourful Punjabi chole masala is ready.

BIRYANI MASALA


INGREDIENTS
(240 ml cup used)
1 bay leaf
1 ½ tsp saunf / fennel seeds / sompu/ sombhu
2 star anise
6 Green cardamom
2 Black cardamom
1 tsp. Pepper corn
5 two inch (50mm) cinnamon sticks
1 tbsp cloves
4 tbsps Coriander seeds
2 tbsps Shahi jeera
1 Mace flower or strands from 1 flower
½ tsp grated Nutmeg
3 medium sized stone flowers/ kalpaasi / dagad phool
INSTRUCTIONS

  1. Clean up the spices one after the other to pick and discard stones and debris
  2. On low heat, dry roast the spices each separately and cool them or Sun dry for a day or two till they turn crisp
  3. Blend them or mill them to a fine powder. Sieve and store in an airtight glass jar.
  4. Use as needed while making vegetable biryani or chicken biryani. 1 to 1.5 tsps per cup of cauliflower rice makes a good aromatic biryani

Notes
Left over coarse powder after sieving can be used for curries or for making masala tea. Do not use coarse masala for making biryani as it totally spoils your dish.
Roasting and sun drying are done to bring out the aroma of the spices and to prevent the masala powder from getting worms or going rancid. If you are going to refrigerate the powder, you can skip the roasting part. I just take my spices right from the freezer, measure and make the powder. The powder warms up on its own by the time it is fine powdered. Saunf or fennel seeds can be increased to 1 to 1.5 tbsps. if you like the flavour.

PAV BHAJI MASALA POWDER

INGREDIENTS
4 tbsp Coriander Seeds (Dhaniya Ke Beez)
2 tsp Cumin (Jeera)
8 or as per taste Dry Red Chilies (Sukhi Lala Mirch)
1 tsp Turmeric Powder (Haldi)
4 pieces Black Cardamom (Kali Elaichi)
12 pieces Cloves (Long)
2 medium Cinnamon Stick (Dalchini)
3-4 pieces Star Anise (Chakri Ful)
2 tsp Fennel (Souf)
1 big piece Dry Ginger (Soth)
1 tbsp Masala Powder find a recipe here http://www.findtex.com.au/diabetic-foods/sugar-free-masala/
1/2 tsp Asafoetida (Hing)

INSTRUCTIONS

  1. DRY ROAST. One by one dry roast every ingredient except turmeric powder, hing and masala.
    You do not have to roast spices to make brown. Just roast it for a few seconds or till you start getting a mild aroma from it. It only takes a few seconds.
  2. Cool take out all and place on a big plate and let all cool properly.
  3. Grind all to make a fine powder. Yours Pav Bhaji Masala Powder is ready. Make Pav Bhaji at home using it. and enjoy.
  4. Add to jar all to jar. Add all the roasted ingredients, plus the turmeric, hing, and masala powder to mixer jar.

TIPS

. Always keep pav bhaji masala powder in an airtight container, so that it long lasting for 6 months.
. Never touch it with wet spoon or hand.

PICKLE MASALA POWDER

INGREDIENTS

1 cup Spilt Mustard Seeds/Rai Kuria
½ Cup Crushed Fenugreek Seeds
¼ Cup Crushed Fennel Seeds
1 Cup Red Chili Powder
1 tbsp Asafoetida/Hing
1 tsp Turmeric Powder

½ Cup Salt
½ Cup Mustard Oil
INSTRUCTIONS

  1. Take a bowl, add all ingredients except oil and hing, mix well and keep aside.
  2. Heat oil in a small pan, heat till smoking point, and switch off the flame/ heat.
  3. Pour oil over the spice mixture, add hing and cover it for 1-2 hour.
  4. After 1-2 hours, mix it well and store it in an airtight container or jar.

Notes
• You can use Kashmiri red chili powder to make masala powder more colourful.
• It can be store easily up to 5-6 month in shelve life, no need to refrigerate.

CHANA MASALA POWDER

INGREDIENTS
• ¼ cup coriander seeds
• ¼ cup cumin / jeera
• 2 tsp pepper
• 1 tsp clove
• 2 pod black cardamom
• 2 inch/ 50 mm cinnamon
• 1 mace / javitri
• 1 tsp fennel / saunf
• 1 tsp shah jeera / caraway seed
• 10 dried red chilli
• 2 tbsp kasuri methi  sun-dried fenugreek
• 1 tsp turmeric
INSTRUCTIONS
• firstly, in a fry pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch/ 50 mm cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
• roast on low heat until the spices turn aromatic.
• further, add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
• cool completely and transfer to a blender.
• add, 2 tbsp kasuri methi and 1 tsp turmeric.
• blend to a fine powder without adding any water.
• finally, Chana masala powder is ready. store in an airtight container for longer shelf life and prepare Chana masala when required.

notes:
• firstly, adjust the amount of chilis based on the spice level you are looking for.
• also, roast the spices on low heat to prevent from burning..
• finally, chole masala powder recipe can also be used to prepare pulao.

BIRYANI MASALA

INGREDIENTS

  • 3 kashmiri red chilli, dried
  • 7 bay leaf / tej patta
  • 2 tbsp coriander seeds / dhaniya seeds
  • 1 tbsp cumin / jeera
  • 1 tbsp caraway seeds / kala jeera / shah jeera
  • 3 mace / javitri
  • 2 inch/ 25 mm cinnamon stick / dalchini
  • 1 nutmeg / jaayaphal
  • 1 tsp cloves / lavang
  • 3 black cardamom / badi elachi
  • 3 star anise / chakkar phool
  • 10 cardamom / elachi
  • 1 tbsp pepper / kali mirch
  • 1 tsp fennel / saunf
  • ½ tsp turmeric / haldi

INSTRUCTIONS

  1. firstly, in a thick bottomed fry pan dry roast 3 red chilli and 7 bay leaf till they turn crisp. keep aside.
  2. further dry roast 2 tbsp coriander seeds, 1 tbsp cumin and 1 tbsp caraway seeds till they turn aromatic. keep aside.
  3. also dry roast 3 mace, 2 inch/ 25 mm cinnamon stick, 1 nutmeg, 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel / saunf.
  4. transfer to a blender and allow to cool completely.
  5. add in ½ tsp turmeric.
  6. blend to fine powder and transfer to the airtight container.
  7. finally, store biryani masala powder in airtight container and use to prepare biryani.
  8. notes:
  9. firstly, use fresh spices else the masala will not last long.
  10. also make sure to dry roast on low heat to avoid burning of spices.
  11. alternatively, keep the spices in hot sunlight instead of dry roasting.
  12. finally, homemade biryani masala powder stays good for 3 months when stored in airtight container

TANDOORI MASALA

INGREDIENTS

  • 2 tablespoons ground coriander
  • 1 ½ tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground mace
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground nutmeg

INSTRUCTIONS

  1. Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

Nutrition Facts Full list in original

Per Serving:

19.3 calories; 0.7 g protein; 2.9 g carbohydrates; 0 mg cholesterol; 3.7 mg sodium.

https://www.allrecipes.com/recipe/241875/tandoori-masala-spice-mix/

http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/

KOLHAPURI MASALA

INGREDIENTS(Makes 1 cup this recipe needs 4-5 teaspoons)
1 cup dry Red chillies
1 tablespoon Coriander Seeds
2 Tablespoons Sesame seeds
2 tablespoons Poppy seeds
1 tablespoon Black pepper corns
1 teaspoon Mustard seeds
1 teaspoon Fenugreek seeds
1 teaspoon Cloves
1 tablespoon Cumin seeds
2 Bay leaves
1/4 teaspoon Nutmeg powder
1 tablespoon Red chili powder
1 teaspoon Olive Oil

INSTRUCTIONS: (This makes 1 cup. Recipes usually needs 4 tablespoons rest can be stored)

1) Take a fry Pan and add all the spices except red chili powder and nutmeg powder.

2) Heat 1 tsp Olive oil and coat all the spices by mixing well. Roast the spices over medium high heat. Stir continuously to avoid burning.

3) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will change colour Once you get an aroma of these spices these are done. Do not over roast too much, otherwise the spice will burn.

4) Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well.

5) Store the masala in an airtight container.

NIHARI MASALA

INGREDIENTS

Bay leaves – 8
Cinnamon – 6-6 7.5 cm
Nutmeg – 1/2 piece
Star Anise – 2
Green Cardamom – 20
Black pepper – 40
Cloves – 25
Dry Ginger – Saunth 15 cm piece
Fennel Seeds – 1.5 Tbsp
Coriander Seed – 3 Tsp
Black Cumin – 1 Tsp
Cumin Seeds – 2 Tsp

INSTRUCTIONS

  1. Combine and grind all ingredients to make a powder in grinder.

Adapted from https://hinzcooking.com/nihari-masala/

MASALA
INGREDIENTS

250 gms – Tamarind (Imli) NB1
1 tbsp – Cumin Powder (Jeera powder)
1 tsp – Chili powder or as per taste
2 tbsp – Bhaja guro masala (Recipe as given below)
INSTRUCTIONS:
Dry roast all the spices on medium heat until nice aroma then switch off the flame.
Take them out on a plate and let them cool completely.
Put the roasted spices in a mixer grinder and grind to a fine powder.
Your bhaja guro masala is ready,

BHAJAGURO MASALA
INGREDIENTS
for Bhajaguro Masala (Dry roasted ground spice mix):
1 tsp – Kalonji (Nijella seeds)
1 tsp – Saunf (Fennel seeds)
1 tsp – Rai seeds (Mustard Seeds)
1 tsp – Methi (Fenugreek seeds)
1 tsp – Jeera (Cumin seeds)
3to4 – Whole dry red chillies

NB1 Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon (having only a single species).

The tamarind tree produces pod-like fruit that contains an edible pulp used in cuisines around the world. Other uses of the pulp include traditional medicine and metal polish. The wood can be used for woodworking, and tamarind seed oil can be extracted from the seeds. Because of tamarind’s many uses, it is cultivated around the world in tropical and subtropical zones.

https://en.wikipedia.org/wiki/Tamarind

THANDAI MASALA POWDER

THANDAI MASALA POWDER
INGREDIENTS
Ingredients for the masala powder:

¼ th cup – Badam (Almonds)
¼ th cup – Kaju (Cashewnuts)
20 nos Pista – (Pistachios nuts unsalted)
¼ th cup – Charmagaz / Magaztari (Melon seeds)
1 tbsp – Khus khus (Poppy seeds)
15 to 20 nos – Black pepper corns whole (if desired more can be added)
10 nos – Elachi (Green cardamom),(peel the skin and use the seeds only )
1 tbsp Saunf (Fennel seeds)
A generous pinch of nutmeg grated (Optional I didn’t use it)
Few strands of Kesar (Saffron)
2 to 3 tbsp – Dried rose petals

INSTRUCTIONS
METHOD TO MAKE THE THANDAI MASALA POWDER
:
Dry roast the nuts almonds, cashews, pistachios together lightly, take out on a plate and keep aside till cooled.
Dry roast the Magaztari (Melon seeds), cool and keep aside.
In a dry mixer grinder place the spices whole peppercorns, seeds of green cardamom, fennel seeds and grind them to a coarse powder.
Now add the remaining ingredients, khus khus (poppy seeds), Kesar (saffron), dried rose petals and the roasted and cooled nuts and melon seeds.
Grind in the mixer grinder giving short blitz’s, if you grind them continuously the nuts will lose oil and the powder will not have a good texture and become like a thick paste. So always grind with short blitz’s till a semi coarse texture is achieved.
Sieve the mixture, return the coarse particles to the grinder until fine powder is achieved, as I like my powder to be a little course, so I have kept it this way.
Transfer the prepared powder in an airtight container in the refrigerator, this can be stored for 1-2 months and enjoyed whenever desired.
Notes
1. You can adjust the spices in the recipe according to your liking my family likes it little milder flavours of spices, so I have added according to my family’s preference.
2. Do not over grind the mixture at one go, grind with short blitz’s as the nuts and poppy seeds tend to leave oil. If over ground and it would spoil the texture of your powder.

MEAT MASALA

Ingredients

  • 4 full tablespoons of green cardamom pods
  • 3 tablespoons white cloves
  • 3 sticks or pieces of cinnamon or cassia
  • ½ cup fennel seeds
  • 1 tablespoon black peppercorns
  • 1 nutmeg, roughly chopped

Instructions

  1. Heat a fry pan over low heat and dry roast all of the spices for 5-10 minutes or until fragrant. Be sure to stir the spices to toast all sides.
  2. Let the spices cool down and then grind them using a spice grinder.
  3. Store in an air-tight jar and use within 6-8 months for the most flavour.

Adapted from https://myheartbeets.com/meat-masala-south-indian-garam-masala/

Goda masala

GODA MASALA

PREP TIME 10 minutes

COOK TIME 20 minutes

TOTAL TIME 30 minutes

SERVINGS 250 grams

INGREDIENTS (1 cup = 250 ml)

  • 8 tablespoons coriander seeds (sabut dhania), 40 to 45 grams or about ¾ cup
  • 7 tablespoons sesame seeds (til), about 55 to 60 grams
  • 2 tablespoons cumin seeds (jeera)
  • 2 teaspoons caraway seeds (shahjeera)
  • 3 tablespoons stone flower (pathar phool, dagad phool)
  • ½ tablespoon poppy seeds (khus khus), optional
  • 4 to 5 dry red chilies, you can use byadagi or bedgi chilies or kashmiri red chilies
  • 3 teaspoons niger seeds (ramtil, khurasni, karala)
  • 1 teaspoon nag kesar (cobra’s saffron)
  • ½ teaspoon black pepper (sabut kali mirch)
  • 25 cloves (lavang) or about ¾ to 1 tablespoon
  • 4 to 5 pieces of 25 cm cinnamon (dalchini)
  • 4 black cardamoms (badi elachi), seeds removed and kept aside, husks discarded
  • 5 to 6 green cardamoms (hari elachi, choti elachi)
  • 7 to 8 small tej patta (tamal patra) or 4 to 5 medium tej patta
  • 3 to 4 star anise (chakri phool)
  • 5 teaspoons turmeric powder (haldi), optional
  • ¼ teaspoon asafoedita (hing), optional
  • 2 teaspoons oil

INSTRUCTIONS

  1. heat 1 tsp olive oil in a pan.
  2. add coriander seeds. stir often and roast them till they become fragrant and they change colour. remove in a plate.
  3. then add cumin seeds. again stir and roast them till they are fragrant and they change colour. remove in the same plate.
  4. next add caraway seeds and follow the same procedure.
  5. now add the niger seeds/karale. these are wonderfully fragrant. just roast them till they become fragrant.
  6. add sesame seeds. roast till they change color. keep on stirring so that there is uniform roasting. takes about 1.5 to 2 minutes on a low flame.
  7. once done, then like all the other roasted ingredients, remove and keep aside in the same plate.
  8. if adding poppy seeds, add them now and roast till they are fragrant. remove aside.
  9. add the broken dry red chilies and roast till they have a smoky pungent fragrance. you can deseed the chilies if you prefer.
  10. add asafoetida and dry roast till they get fragrant. this takes a few seconds. remove.
  11. again heat 1 tsp oil in the same pan. now add all the aromatic spices – cinnamon, bay leaf, black pepper, star anise, cloves, black cardamom seeds, green cardamom, cobra’s saffron (nagkesar), stone flower (dagad phool or patthar ke phool). roast till the spices become aromatic. about a minute.
  12. let all the spices and the rest of the other ingredients cool.
  13. in a dry grinder, grind everything in batches. Ground in two batches, so that the grinder does not get overloaded. If you have a small grinder, then you will have to grind in 4 to 5 batches. while grinding due to the oil, you will have to scrape the sides and then continue to grind.
  14. take the ground Goda masala in a bowl and mix everything well.
  15. then store the Goda masala in an airtight jar. you can keep at room temperature or in the refrigerator.

HIMALAYA MAACH MASALA

INGREDIENTS

  • Olive Oil 1 tsp.
  • Finely chopped onion 1
  • Ginger garlic paste 1 tbsp
  • Cumin powder ½ tsp
  • Turmeric powder 1 tsp
  • Coriander powder ½ tsp
  • Mustard seeds 1 tsp
  • Crushed black pepper ½ tsp
  • Crushed red chili ½ tsp
  • Curry leaves 4-5
  • Yogurt ½ kg
  • Coriander leaves ½ bunch

INSTRUCTIONS

  1. Heat the olive oil and lightly brown onion then add ginger garlic paste, cumin powder, turmeric powder, coriander powder, mustard seeds, crushed black pepper, crushed red chili, curry leaves and yogurt.
  2. Keep aside until you require it in a dish such as fish, chicken or mutton.

Adapted from www.therecipespk.com/himalaya-maach/

KFC seasoning

SPICE MIX

Sometimes as diabetics we desire bread crumb mix, here we present a spice mix without the bread that will be diabetic friendly.

INGREDIENTS

  • Paprika 4 tbsp
  • Garlic powder ½ tsp
  • Ground mustard 1 tsp
  • French thyme 1 tsp (ground)
  • Oregano 1 tsp (ground)
  • Ginger powder 1 tsp

INSTRUCTIONS

  1. Mix all together.
  2. Take pieces of skinless chicken or fish or any other meat desired and dip in slightly beaten raw egg.
  3. Roll in spices.
  4. Bake in a glass pan in a 350F/180C degrees oven for 45 minutes, less for fish. This also works well in an air fryer at 160C

Adapted from http://www.therecipespk.com/kfc-chicken-seasoning-mix/

HEBBARS HOMEMADE MASALAS 2

BISI BELA BATH MADALA POWDER (BATH MASALA)

Prep time 15 mins

Cook time 10 mins

Total time 25 mins

bisi bele bath masala powder | karnataka style bisibelebath powder

Author: Hebbar’s Kitchen

Recipe type: spice blend

Cuisine: karnataka

Serves: 1 Jar

INGREDIENTS

  • 4 tsp coriander seeds
  • 4 tsp chana dal (Lentil)
  • 1 tsp sesame seeds
  • 2 tsp urad dal (white lentil)
  • 10 to 12 byadagi or bedgi red chilies (less hot dry red chilies)
  • 1 tsp cumin seeds / jeera
  • ½ tsp black pepper
  • 3 green cardamom
  • 1½ inch cinnamon / dalchini
  • 3 to 4 cloves / lavang
  • 2 tsp poppy seeds / khus khus
  • ¼ tsp fenugreek seeds / methi
  • 12 to 14 curry leaves / kadi patta
  • 1 tsp asafoetida / hing

INSTRUCTIONS

  1. Prepare all the spices.
  2. Dry roast the coriander, cumin and fenugreek, channa dal, urad dal until they start turning fragrant.
  3. In the same pan dry roast sesame seeds, poppy seeds along with curry leaves till they become crisp. remove and keep aside.
  4. In the same pan, dry roast the cinnamon, cloves, black pepper, cardamom till they become aromatic. keep aside.
  5. Dry roast the dry red chilies till they become crisp. keep aside.
  6. allow the roasted spices to cool.
  7. grind to a fine powder adding little asafoetida.
  8. store the bisi bele bath powder in a jar and use when desired.

HEBBARS HOMEMADE MASALAS 1

UDUPI SAARU PUDI | rasam powder | saarina pudi recipe

Prep time 5 mins

Cook time 20 mins

Total time 25 mins

udupi saaru pudi | rasam powder | saarina pudi recipe

Author: Hebbar’s Kitchen

Recipe type: masala

Cuisine: south india

Serves: 1 box

INGREDIENTS

  • 1 cup coriander seeds
  • ¼ cup cumin seeds
  • 1 tbsp. fenugreek seeds / menthe
  • 30 red chilli – (byadigi or kashmiri chillies)
  • ½ tbsp.. asafoetida / hing
  • 5-6 curry leaves
  • ½ cup olive oil

INSTRUCTIONS

  1. In a deep-frying pan add 1 -2 tsp of oil and fry coriander seeds, cumin seeds fenugreek seeds separately and keep aside. fry till they become golden brown and you start getting the aroma. do not burn it.
  2. In the same frying pan, add 1 tsp of oil and add red chillies. fry them till golden brown. keep aside once done.

bisi bele bath powder

  1. Now to the same pan add curry leaves and fry them. Do not burn them.
  2. Bring all the ingredients to room temperature and add them to mixer grinder. also add hing to the same blender. Grind them to a smooth powder.
  3. Bring the grounded masala to room temperature.
  4. Use as required.

TIKKA MASALA SPICES

INGREDIENTS

  • Cumin seeds 6 tbsp. (roasted and ground)
  • Fennel seeds 4 tbsp. (roasted and ground)
  • Ginger powder 4 tbsp.
  • Black pepper 2 tbsp. (ground)
  • Black cardamom 2 tbsp. (ground)
  • Clove powder 2 tbsp.
  • Cinnamon powder 2 tbsp.
  • Small cardamom 2 tbsp. (ground)
  • Mace powder 2 tbsp. NB1
  • Nutmeg 1 piece (ground)

INSTRUCTIONS

  1. Mix all ingredients in bowl and mix.
  2. Transfer into an air tight jar.

http://www.therecipespk.com/bbq-spice-powder-tikka-masala-powder/

NB1 Mace is the spice made from the reddish seed covering of the nutmeg seed.

Chaat Masala Recipe

CHAAT MASALA

Chaat Masala contains dried Mango (Aam) Powder which will have Fructose (Fruit sugar) and may be enough to affect sugar levels in some in this group. I have added it to this page but I would suggest that it may be wiser to use one of the others which can be found on this page

INGREDIENT:

1 tbsp. Cumin Seed (Jeera)
1/2 tbsp. 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 (May contain sugar)
5 Cloves (Lavang)
1 tsp Ginger (Adrak) Powder
1 tsp Cayenne
1/4 tsp Tartaric Acid
1 tbsp. Black Pepper corns (Kalimirchi)

INSTRUCTIONS:

  • Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time until 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.

Adapted from http://www.indianfoodforever.com/masala/chaat-masala.html

Broast Masala

BROAST MASALA NB1

INGREDIENTS

  • Whole wheat flour (maeda) 1 cup
  • Rice flour ½ cup
  • Corn Flour ½ cup
  • Chicken powder 4 tbsp. (Check for sugar and salt content)
  • Garlic powder 2 tbsp. (Check for sugar and salt content)
  • White pepper powder 4 tbsp.
  • ginger 1 tsp

INSTRUCTIONS

  1. Mix all ingredients and broast masala is ready.

Broast Preperation

  1. Apply ginger, red chili powder and vinegar on skinned skin and leave for 1 hour.
  2. Coat chicken in broast masala then dip in chicken and again coat in broast masala; fry in oil on medium heat until tender.
  3. This masala is for 2-3 kg chicken.

NB1 modify using your favorite diabetic friendly flours

Adapted from http://www.therecipespk.com/broast-masala/

MASALA TEA POWDER WITH LEMON GRASSS 2

TEA MASALA

Thank you Dassana

basic chai masala

SERVES: 1 small bottle

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

  • 7-8 pieces of dry ginger/saunth or ¾ cup dry ginger powder
  • 2-3 whole nutmeg/jaiphal
  • 20 gms small cardamom/choti elaich
  • 1/4 Cup – Peppercorn/Kalimirch
  • 3 inch – Cinamon Stick/Dalchini
  • 20 – Cloves/Laung
  • 1/2 tsp – Grated Nutmeg/Jaiphal

INSTRUCTIONS

  1. first grind the dry ginger.
  2. now grind the nutmeg and cardamom.
  3. Mix together and store the simple and basic chai masala in an air tight container.

BIRYANI MASALA

BIRYANI MASALA

Biryani masala powder can be used for preparing anything from a simple veg biryani to a hyderabadi veg dum biryani or even a chicken biryani and even for non-veg curries of your choice. Today’s markets are flooded with readymade powders and masalas that many buy them instead of preparing at home. But making biryani masala powder at home is just very easy and it can be prepared in bulk and freeze. It lasts for a year, if packed in separate containers or foils and handled with moist free spoons and hands.

To retain the aroma of the biryani masala powder, make small packs of the powder using foil or freezer safe jars and freeze them and open and use them one after the other when you need it. You can even mill the ingredients which is often the best. Please stick to the quantity of ingredients mentioned for best results.

How to make biryani masala powder at home

Cook time

5 mins

Total time

20 mins

Cuisine: Indian

 INGREDIENTS the (240 ml cup used)

  • 1 bay leaf
  • 1 ½ tsp saunf / fennel seeds / sompu/ sombhu
  • 2 star anise
  • 6 Green cardamom
  • 2 Black cardamom
  • 1 tsp. Pepper corn
  • 5 two inch cinnamon sticks
  • 1 tbs.p cloves
  • 4 tbsps. Coriander seeds
  • 2 tbsps. Shahi jeera  NB1
  • 1 Mace flower or strands from 1 flower
  • ½ tsp grated Nutmeg
  • 3 medium sized stone flowers/ kalpaasi / dagad phool NB2

INSTRUCTIONS

  1. Clean up the spices one after the other to pick and discard stones and debris
  2. On a low heat, dry roast the spices each separately and cool them or Sun dry for a day or two till they turn crisp
  3. Blend them or mill them to a fine powder. Sieve and store in an airtight glass jar
  4. Use as needed while making vegetable biryani or chicken biryani. 1 to 1.5 tsps. per cup of rice makes a good aromatic biryani

 Notes

  1. Left over coarse powder after sieving can be used for curries or for making masala tea. Do not use coarse masala for making biryani as it totally spoils your dish.
  2. Roasting and sun drying are done to bring out the aroma of the spices and to prevent the masala powder from getting worms or going rancid. If you are going to refrigerate the powder, you can skip the roasting part.  just take my spices right from the freezer, measure and make the powder. The powder warms up on its own by the time it is fine powdered.
  3. Saunf or fennel seeds can be increased to 1 to 1.5 tbsps. if you like the flavour.

NB1 What is shahi jeera?

Common Indian Name (Hindi): Kala Jeera / Shahi Jeera. Black Cumin (Bunium persicum) is a plant in the family Apiaceae (parsley family). Known as black cumin because of the shape of the seed. Seeds are used as a culinaryspicein Northern India, Afghanistan, Tajikistan, and Iran.

NB2 Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari(Paaya), Bombay biryani, Goan meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables.

https://en.wikipedia.org/wiki/Parmotrema_perlatum

PUNJABI CHOLE MASALA

PUNJABI CHOLE MASALA

Thank you Dassana

 INGREDIENTS

for Punjabi Chole Masala Powder

{Shelf Life 3-4 months}

  • Cumin Seeds/Jeera – 2 tbsp
  • Caraway Seeds/ Shah-Jeera – 1 tbsp
  • Dry Red Chilli/Sukhi Lal Mirch – 5
  • Turmeric/Haldi – 1 pieces {or Turmeric Powder – 1 tsp}
  • Coriander Seeds/Dhaniya – 1 tbsp
  • Black Peppercorns/Kali Mirch – 1/2 tbsp
  • Cloves/Laung – 10
  • White Sesame Seeds/Safed Til – 1 tbsp
  • Green Cardamom/Hari Elachi – 10
  • Black Caardamom/Badi (Mooti) Elachi – 4
  • Dry Ginger/Saunth/Sukku – 2 pieces {I used Ginger Powder – 1/2 tbsp}
  • Dry Mango Powder/Amchur – 1 tbsp  (May contain fructose but provides sweetness some may like to leave this out)
  • Cinnamon/Dalchini – 5 sticks 1″ each
  • Bay Leaf/Tejpatta – 2
  • Star Anise/Chakri Phool – 1
  • Nutmeg/Jaiphal – a small pieces or 1/2 tsp grated/powder
  • Rock Salt/Kala Namak – 1/2 tbsp [Not listed in picture]

INSTRUCTIONS:

  1. Dry roast all ingredients one by one (except any powder form spice) and allow to cool.

~ Keep a lid handy when roasting sesame seeds as it will start to pop. Don’t have to roast powder like mango/ginger/turmeric/rock salt etc.

  1. Cool all the ingredients and grind into smooth powder using mixer/coffee/spice grinder. Sieve powder masala, cool and store in air tight container.

Our flavourful Punjabi Chole masala is ready