Masala blend recipe cards

What is on this recipe cards

Garam masala (Punjabi style)

You need

• 20 g coriander seed
• 15 g cumin
• 6 g black pepper
• 5 g green cardamom (pods)
• 4 g black cardamom (2 to 3 pods)
• 3 g cloves
• 5 g cinnamon and cassia (broken sticks)
• 1 g indian bay leaf (2 leaves)
• 1 g nutmeg (a quarter of one)
• 1 g mace (1 blade)

Method

1. Dry-roast the whole spices on low heat for 3 to 5 minutes, stirring, until fragrant.
2. Spread on a plate to cool completely.
3. Grind to a fine powder and sieve if you like.

Tip: Makes about 61 g. Best within two to three months in an airtight jar.

Chaat masala

You need

• 20 g cumin (roasted)
• 10 g coriander seed (roasted)
• 15 g dry mango powder (powder)
• 15 g black salt (powder)
• 4 g black pepper
• 2 g dry ginger (powder)
• 1 g carom seeds
• 2 g dried mint (dried)
• ½ g asafoetida (a pinch)
• 2 g red chilli powder

Method

1. Dry-roast the cumin and coriander until darker and fragrant; cool.
2. Grind with the pepper, ajwain and dried mint.
3. Mix in the powders.

Tip: Makes about 72 g. Keeps two to three months; it clumps in humidity.

Chai masala

You need

• 15 g green cardamom
• 5 g cloves
• 8 g cinnamon and cassia
• 6 g black pepper
• 15 g dry ginger (powder)
• 4 g fennel seed (optional)
• 1 g nutmeg (a little)

Method

1. Lightly warm the whole spices in a dry pan for a minute.
2. Grind with the dry ginger powder.

Tip: Makes about 54 g. Keeps three months.

Tandoori masala

You need

• 15 g kashmiri chilli (powder)
• 10 g coriander seed
• 8 g cumin
• 3 g black pepper
• 2 g cloves
• 3 g cinnamon and cassia
• 2 g green cardamom
• 4 g dry ginger (powder)
• 3 g dried fenugreek leaves
• 2 g turmeric
• 3 g dry mango powder

Method

1. Roast the whole spices lightly and cool.
2. Grind and mix with the powders and crushed kasuri methi.

Tip: Makes about 55 g. Keeps about three months.

Sambar powder

You need

• 40 g coriander seed
• 20 g dried red chillies (about 15 to 20)
• 10 g split chickpeas (for tempering)
• 5 g split black gram (for tempering)
• 5 g cumin
• 3 g fenugreek seed
• 3 g black pepper
• 2 g curry leaves (a handful, dried in the pan)
• 3 g turmeric (powder)
• 1 g asafoetida

Method

1. Roast each ingredient separately until fragrant; the dals should turn golden.
2. Cool completely and grind with the turmeric and hing.

Tip: Makes about 92 g. Keeps three to four months.

Rasam powder

You need

• 30 g coriander seed
• 12 g black pepper
• 10 g cumin
• 10 g dried red chillies
• 5 g split chickpeas (for tempering)
• 2 g curry leaves
• 2 g turmeric (powder)

Method

1. Dry-roast everything except the turmeric until fragrant.
2. Cool and grind coarsely.

Tip: Makes about 71 g. Keeps three months.

Panch phoron

You need

• 10 g cumin
• 10 g fennel seed
• 10 g nigella seeds
• 10 g mustard seed
• 10 g fenugreek seed

Method

1. Mix the whole seeds and store.
2. To use, fry a teaspoon in hot oil until the seeds pop.

Tip: Makes about 50 g. Keeps a year.

Goda masala

You need

• 30 g coriander seed
• 15 g dried coconut (dried, grated)
• 8 g sesame seeds
• 5 g cumin
• 3 g cinnamon and cassia
• 2 g cloves
• 2 g black pepper
• 1 g stone flower
• 1 g indian bay leaf
• 3 g dried red chillies

Method

1. Roast the coconut and sesame until golden, separately.
2. Roast the remaining spices with a few drops of oil.
3. Cool and grind together.

Tip: Makes about 70 g. Keeps about two months because of the coconut.

Biryani masala

You need

• 10 g coriander seed
• 6 g black cumin
• 6 g green cardamom
• 3 g black cardamom
• 3 g cloves
• 5 g cinnamon and cassia
• 2 g star anise
• 2 g mace
• 1 g nutmeg
• 1 g indian bay leaf
• 4 g black pepper
• 2 g dried rose petals (dried, optional)
• 1 g stone flower (optional)

Method

1. Roast gently until fragrant, cool and grind fine.

Tip: Makes about 46 g. Keeps two months.

Pav bhaji masala

You need

• 15 g coriander seed
• 8 g cumin
• 4 g fennel seed
• 3 g black pepper
• 2 g cloves
• 3 g cinnamon and cassia
• 2 g black cardamom
• 10 g kashmiri chilli (powder)
• 6 g dry mango powder
• 2 g dry ginger

Method

1. Roast the whole spices and cool.
2. Grind and mix with the chilli, amchur and dry ginger.

Tip: Makes about 55 g. Keeps three months.

Chole masala

You need

• 15 g coriander seed
• 8 g cumin
• 8 g dried pomegranate seeds
• 3 g black cardamom
• 3 g black pepper
• 2 g cloves
• 3 g cinnamon and cassia
• 1 g indian bay leaf
• 4 g dry mango powder
• 3 g red chilli powder
• 2 g dried fenugreek leaves

Method

1. Roast the whole spices and anardana until dark and fragrant.
2. Cool and grind with the powders.

Tip: Makes about 52 g. Keeps three months.

Chettinad masala

You need

• 15 g coriander seed
• 8 g black pepper
• 5 g fennel seed
• 4 g cumin
• 8 g dried red chillies
• 2 g star anise
• 2 g stone flower
• 2 g kapok buds
• 3 g cinnamon and cassia
• 2 g cloves
• 2 g green cardamom

Method

1. Roast in a little oil until fragrant.
2. Grind, or grind fresh with roasted coconut for a paste.

Tip: Makes about 53 g. Keeps two months.

Malvani masala

You need

• 25 g dried red chillies
• 20 g coriander seed
• 5 g black pepper
• 4 g cumin
• 3 g fennel seed
• 2 g cloves
• 3 g cinnamon and cassia
• 1 g nutmeg
• 1 g stone flower
• 3 g turmeric (powder)

Method

1. Roast the chillies and whole spices separately.
2. Cool and grind with the turmeric.

Tip: Makes about 67 g. Keeps three months.

Jaljeera masala

You need

• 20 g cumin (roasted)
• 15 g black salt
• 10 g dry mango powder
• 5 g dried mint (dried)
• 4 g black pepper
• 3 g dry ginger
• ½ g asafoetida (a pinch)

Method

1. Roast the cumin and grind with the rest.

Tip: Makes about 58 g. Keeps three months.

Dhansak masala

You need

• 15 g coriander seed
• 8 g cumin
• 4 g black pepper
• 2 g fenugreek seed
• 4 g cinnamon and cassia
• 2 g cloves
• 2 g green cardamom
• 1 g star anise
• 5 g dried red chillies
• 2 g turmeric
• 1 g nutmeg

Method

1. Roast lightly, cool and grind.

Tip: Makes about 46 g. Keeps three months.

Milagai podi (gunpowder)

You need

• 30 g split black gram (for tempering)
• 20 g split chickpeas (for tempering)
• 15 g dried red chillies
• 10 g sesame seeds
• 1 g asafoetida
• 2 g curry leaves (optional)
• 3 g jaggery (a little)

Method

1. Roast the dals until golden, then the chillies and sesame.
2. Cool and grind coarsely with salt, hing and jaggery.

Tip: Makes about 81 g. Keeps two months.

Kashmiri masala (ver style)

You need

• 20 g fennel seed (powder)
• 10 g dry ginger (powder)
• 15 g kashmiri chilli (powder)
• 3 g black cardamom
• 2 g green cardamom
• 2 g cloves
• 3 g cinnamon and cassia
• 3 g cumin

Method

1. Grind the whole spices and mix with the powders.
2. Traditionally the mix is bound with mustard oil and dried as small cakes called ver.

Tip: Makes about 58 g. Keeps three months as a powder.

Curry powder (British-Indian style)

You need

• 20 g coriander seed
• 10 g cumin
• 10 g turmeric (powder)
• 3 g fenugreek seed
• 3 g mustard seed
• 3 g black pepper
• 3 g dry ginger
• 5 g red chilli powder
• 2 g cinnamon and cassia
• 1 g cloves

Method

1. Roast the whole spices, cool and grind with the powders.

Tip: Makes about 60 g. Keeps three months.