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In India many other "Masalas" are prepared for various cuisines. Some are used on regular basis like"garam masala" & "sambhar powder", and others are added to special dishes for enhancement of aromas and taste.
The combination of spices may include dried herbs like dry fenugreek leaves(kasuri methi), Dry mint leaves(sukha pudina) and bay leaves(tez patta). Sometimes for making masala many spices are roasted and then added while other spices may be added without roasting. The "masala" thus prepared is stored in airtight containers for longer use.
Some spices are combined to make chutneys (dips) like "Methi ki chutney"(fenugreek dip) which is a very famous dip in Chattisgarh / Madhya Pradesh. Other spices are also added in making Indian specialty "Pickles". For sake of quick reference, I have compiled details about different spices. I have collected these details from various sources (duly acknowledged).
I hope this compilation would be a nice reference material!!
Garam Masala: For all the Vegetables !!
Ingredients:
2 cinnamon sticks of finger length (dalchinni)
1 bay leaf(tez patta)
4-6 green cardamom pods (hari illaechi)
3 black cardamom pods (badi illaechi)
6-7 clove(laung)
2-3 pieces mace(javitri)
2 tablespoon cumin seeds(jeera)
1 tablespoon caraway seeds(shah jeera)
1 tablespoon black pepper corns(sabut kaali mirch)
Method:
Heat a kadahi(wok) or a pan, dry roast all the ingredients till a nice aroma starts to appear on medium flame(will take 2-3 minutes maximum). Let them cool at room temperature.
Grind them into a very fine powder and store in an air tight container.
(Ref: Details taken from Nita Mehta's book" Indian Vegetarian Recipes". )
Chaat masala: For flavouring all the Chaat !!
Makes 3/4 cup
3 tablespoon cumin seeds(jeera)
1/2 tablespoon pomegranate seeds(Annardanna)
1/2 tablespoon Dry mango powder(Aamchoor)
1 teaspoon dry mint leaves(pudina)
1 tablespoon Dry ginger(sonth)
2 teaspoon carom seeds(ajwain)
2 tablespoon Black salt(kaala namak)
1 teaspoon black pepper powder(kaali mirch)
1/2 teaspoon Nutmeg powder(Jaiphal)
1 teaspoon salt
Method:
Dry roast jeera and ajwain in a kadahi(wok)or in a pan. Grind them with all the other ingredients to a fine powder. Store it in a airtight container .
(Ref: Details taken from Nita Mehta's book" Indian Vegetarian Recipes". )
Sambhar powder: A south India specialty for sambhar and Dosa Masala !!!
Makes 1/2 cup
1/4 cup Coriander seeds(sabut dhania)
1 tablespoon cumin seeds(jeera)
1 tablespoon gram lentils(channe ki daal)
2 teaspoon Fenugreek seeds(methi daana)
5-6 dry red chilies (saboot lal mirch)
1/2 teaspoon asafeotida(hing)1
1 1/2 teaspoon black pepper corns(saboot kaali mirch)
Method:
Roast all the ingredients on low heat in a kadahi (wok) or a pan till a nice aroma starts to appear.
Let it cool and grind them to a fine powder. store in a air tight container for future use.
(Ref: Details taken from Nita Mehta's book" Indian Vegetarian Recipes". )
Chole Masala: For delicious Chole Bhature!! (This is my mother's recipe)
Makes about 1/2 cup
1 teaspoon cumin seeds(jeera)
2 teaspoon dry pomegranate seeds(anaardana)
2 big cardamom(badi ilaechi)
3 green cardamom( choti ilaechi)
1 stick cinnamon stick(dalchini)
2 bay leaves(tez patta)
3-4 cloves(loung)
6-7 black pepper balls(sabut kaali mirch)
1 mace(javitri)
Method:
Method:
Grind them all and store it in an air tight container for future use.
