MASALAS - SPICE POWDER MIX

MASALAS

(SPICE POWDERS)

Here are some of the spice mix powder used in various dishes. I hope these directions will help you prepare your own freshly blended spices right in your own home. Of course the easiest thing is to dash to the shop and grab a packet of ready spices...but I have always found them disappointing as they lack in freshness and flavour. 

GARAM MASALA

2 Tbsp Cumin Seeds

2 Heaped Tbsp Coriander Seeds

2 tsps Black Peppercorn

Few Sticks of Cinnamon

20 Cloves

Few Green Cardamom Pods

3 or 4 Brown Cardamom Pods

Tip all these spices in a pan. Place pan on low heat and keep stirring them with a spatula. The idea is to lightly toast them. They burn easily so take care to control the heat and make sure you keep tossing them around in the pan. As soon as they start giving off an aroma (should take less than a minute), transfer them to a clean and dry container and let cool to room temperature. 

Place in a grinder mill and blend to a powder.








Transfer the spice powder in a clean, dry jar and put the lid on. Garam Masala is ready to be used when required. 

NOTE: Make small quantities at a time because powdered spices lose their flavour 

in a fairly short time - hence can not be stored for too long. Garam Masala is an Urdu/Hindi word which if translated to English would be Hot (Garam) Spice Mix (Masala)

CHAAT MASALA
6 - 8 Dried Red Chillies (You can reduce the amount if you do not  want it too hot)
1 Tbsp Coriander Seeds
1 Tbsp Cumin Seeds
1 Tbsp Amchoor Powder (Dried Mango Powder)
1 Level Tbsp Black Salt
2 tsp Black Peppercorn
1/2 tsp Salt

DIRECTIONS
Toast the Coriander Seeds, Cumin Seeds and Dried Red Chillies. This should take only about 2 to 3 minutes on low heat. Transfer from pan to a separate container and let it cool to room temperature.
Place the Coriander Seeds, Cumin Seeds, Chillies and Black Pepper into a grinder mill and grind to a powder. Transfer into a small bowl and add the Amchoor, Black Salt and Salt. Mix with spoon to blend well. Chaat Masala is ready for use. Store in an airtight glass jar or bottle.


NIHARI MASALA

4 Pcs Brown Cardamom
5 Pcs Small Cardamom
10 - 15 Red Button Chillies (or 3 tsps Chilli Powder)
1/4 tsp Turmeric Powder
8 - 10 Pcs Cloves
4 One Inch Sticks of Cinnamon
2 Tbsp Coriander Seeds
4 Tbsp Fennel Seeds
2 tsp Ginger Powder
5 Pcs Star Anise

4 Pcs Pipli (Long Pepper)
2 tsp Cumin Seeds
1 Level tsp Citric Acid

Place all the spices - except the powders - into a grinding mill and crush to a powder. Transfer the freshly ground spices into a small bowl. Add the spice powders that you set aside earlier. Stir well with a spoon to blend all the powders well. Store in an airtight glass jar.

PAYA MASALA 

CINNAMON 2 - 3 sticks

CLOVES 6

CUMIN 4 Tbsp

CORIANDER 6 Tbsp

CARDAMOM (Both kind) 6 Large & 6 small 

DRIED CHILLIES ( Both kind) 

STAR ANISE 3 

CLOVES 6 - 8 

NUTMEG 1

Place in Mill and crush to a powder. Store in airtight glass jar 

LIST OF SPICES AS THEY ARE KNOWN IN ENGLISH AND URDU. EACH CAPTION REFERS TO PICTURE ABOVE IT.

CUMIN SEEDS (ZEERA)

CARDAMOM (ELAICHI)

CLOVES (LAUNG)

BLACK PEPPERCORN (KALI MIRCH)

WHITE PEPPERCORN (SAFED MIRCH)

CINNAMON STICKS (DARCHINI)

STAR ANISE (BADIAAN KA PHOOL)

BROWN CARDAMOM (BARDI ELAICHI)

CORIANDER SEEDS (SUKHA DHANIA)

FENNEL SEEDS (SAUNF)

NUTMEG (JAIFAL)

CAROM SEEDS (AJWAIN)

CURRY LEAVES (CURRY PATTA)

BAY LEAVES (TEZ PATTA)

NIGELLA SEEDS (KALONJI)

BLACK SALT - POWDERED (KALA NAMAK)

BLACK MUSTARD SEEDS (RAI)

FENUGREEK SEEDS (METHI DANA)

TURMERIC POWDER (HALDI)

PIPLI (LONG PEPPER)

More spice mixes will be posted shortly :)