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.




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


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

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



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)
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,

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.




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

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.
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.




  • 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


  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


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


  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.




  • 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


  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


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


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


  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/




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


  • 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



  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.



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



  • 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



  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.




  • 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)


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


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


Chaat Masala Recipe


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


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)


  • 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



  • 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


  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/




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


  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 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


  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


  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.




Thank you Dassana


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]




  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