Topic started by Hema (@ dialupq106.phnx.uswest.net) on Mon Jan 5 12:28:14 EST 2004.
All times in EST +10:30 for IST.
1. BASIC SPICES
Sambhar Masala
• 2tsp Cumin seeds
• 6tbsp Coriander seeds
• 8 Curry leaves
• 1/2tsp Asafetida seeds
• 11/2tsp Fenugreek seeds
• 2tsp turmeric powder
• 2tsp Mustard seeds
• 11/2tsp Red chilies
• 20 black peppercorns
• 3tbsp mixed dried black beans, chickpeas and lentils
Preparation:
• Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few minutes.
• Grind them all together in an electric grinder or by hand, then press through a sieve.
• Store it in an airtight container. Make sure you always close the lid tightly after use.
Kadai Masala
• 6 Dried Chilies, broken into several pieces
• 2tbsp coriander seeds
• 1/4tsp Garam masala
Preparation:
• Heat chilies and coriander in a pan, shaking the pan time to time, until they smell fragrant.
• Grind and add garam masala.
Rasam Masala
• 1/2tsp Cumin seeds
• 2tsp Coriander seeds
• 1tsp Fenugreek seeds
• 1tsp mustard seeds
• 6 Dried chilies, broken into several pieces
• Few curry leaves
• 1/2tsp Black gram (urad daal)
• A pinch of asafetida
• 1tbsp black peppercorns
Preparation:
• Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
• Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.
Tandoori Masala
• 1tsp. garlic powder
• 1tsp. ground ginger
• 1tsp. cloves powder
• 1/2tsp. grated nutmeg
• 1tsp. mace powder
• 11/2tbsp. cumin powder
• 2tbsp. ground corriander
• 1tsp. fenugreek powder
• 1tsp. ground cinnamon
• 1tsp. freshly ground black pepper
• 1tsp. ground brown cardamom seeds
• 2tsp. red food colouring.
Preparation:
• Mix all the above ingridents, without roasting them first, push through a fine sieve.
• Store in an airtight container. Close the lid tightly after use.
Chaat Masala
• 1tbsp Cumin seeds
• 1/2tbsp dried Mint leaves
• 1/4th tsp. carom (ajwain) seeds
• 1/4th tsp. Asafetida powder
• 1tbsp rock salt
• 21/2tbsp Dried Mango powder
• 5 cloves
• 1tsp Ginger powder
• 1tsp Cayenne
• 1/4tsp tartaric acid
• 1tbsp black peppercorns
• 2tsp Salt
Preparation:
• Put Cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l 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
Goda Masala
• 5 cardamoms
• 1/2-inch stick cinnamon
• 5 cloves
• 2 bay leaves
• 1tsp oil
• 2tsp white sesame seeds
• 2tsp coriander seeds
• 4tsp flaked coconut
• 10 black peppercorns
• 5 cassia buds
Preparation:
• Remove the cardamom seeds from their husks.
• Sauté the cinnamon, cloves, cardamom and bay leaves in the oil until the cloves swell.
• Dry-roast the rest of ingredients over a low heat until the coconut is dark brown.
• Cool and grind with sautéed spices until fine.
• Store in an air tight container.
Phanch Phoron
• Cumin seeds
• Fennel seeds
• Fenugreek seeds
• Black mustard seeds
• Nigella seeds
Preparation:
• The recipe of Panch Phoron is to mix equal quantities of the above ingredients.
• It can be used whole or ground to a fine powder as per taste.
• Though it is available ready-mixed, it is possible to blend it at home. It is best to grind small quantities as and when required.
• Phanch phoron is added to hot oil before adding vegetables or other legumes.
Garam Masala
1. Garam Masala : Punjabi Style
• 1/2cup Cumin seeds
• 2tbsp Coriander seeds
• 4 sticks Cinnamon
• 10-12 green Cardamom pods (bruised)
• 4-5 black cardamom pods (bruised)
• 10 cloves
• 1/2 nutmeg broken
• 3-4 blades of mace
• 1tbsp black peppercorns
• 4 whole star anise
• 5 bay leaves
Preparation:
• Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
• When the spices give off the fragrance allow to cool slightly.
• Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
• Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.
Garam Masala : Rajasthani Style
• 3 Dried whole chili pods
• 4 black cardamom pods (bruised)
• 11/3cup cumin seeds
• 1/2cup coriander seeds
• 1tsp Carom (ajwain) seeds
Preparation:
• Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
• When the spices give off the fragrance allow to cool slightly.
• Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
• Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.
Garam Masala : Bengali Style
• 3-4 Dried whole chili pods
• 3tbsp Sesame Seeds
• 2tbsp Green peppercorns
• 2tbsp Black peppercorns
• 2tbsp White peppercorns
• 1tbsp Whole cloves
• 2-3 Cinnamon's
• 20 green cardamom pods(bruised)
• 1/4th cumin seeds
• 3/4th cup coriander seeds
• 3 bay leaves
• 1tsp ground Ginger
Preparation:
• Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
• When the spices give off the fragrance allow to cool slightly.
• Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
• Store it in an airtight container for upto 3 months. Make sure you always close the lid tightly after use.
Garam Masala : Gujrati Style
• 3tbsp Grated Coconut
• 1tbsp sesame seeds
• 2tbsp Mustard seeds
• 1/4th tsp. saffron threads
• 1/4th cup green peppercorns
• 1/4th cup White peppercorns
• 2/3rd cup Green Cardamom pods (bruised)
• 3/4th cup Cumin seeds
• 1/4th cup Ground Nutmeg
Preparation:
• Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
• When the spices give off the fragrance allow to cool slightly.
• Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
• Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.
Garam Masala : Maharastra Style
• 4 Dried whole chili pods
• 2tbsp Sesame seeds
• 11/2tbsp Green peppercorns
• 11/2tbsp White peppercorns
• 1/4th cup whole Cloves
• 3-4 Cinnamon's
• 22 Black cardamom pods (bruised)
• 2/3rd cup cumin seeds
• 1/4th cup coriander seeds
• 2 bay leaves
• 1tsp ground ginger
• 1tbsp Ground nutmeg
Preparation:
• Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
• When the spices give off the fragrance allow to cool slightly.
• Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
• Store it in an airtight container for upto 3 months. Make sure you always close the lid tightly after use.
Garam Masala : Uttar Pradesh Style
• 3 Dried whole Chili pods
• 2tbsp pomegranate seeds
• 1/8th tsp. saffron threads
• 5 cloves of mace
• 2tbsp green peppercorns
• 2tbsp white peppercorns
• 2tbsp whole Cloves
• 1/3rd cup Cumin seeds
• 2/3rd cup Coriander seeds
• 1tbsp Fennel seeds
• 2 Bay leaves
• 1tbsp Ground nutmeg
• 2tbsp Black peppercorns
Preparation:
• Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
• When the spices give off the fragrance allow to cool slightly.
• Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
• Store it in an airtight container for upto 3 months. Make sure you always close the lid tightly after use.
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