21 Indian Spices and Pastes: Basic Indian Masala List

1. Aamchoori Masala

Ingredients for preparing 450 gms of Aamchoori Masala:

• Aamchoor 0.15 kg
•  Saunf seed 0.05 kg
•  Ginger powder 0.05 kg
•  Cumin seed 0.05 kg
•  Coriander seed 0.1 kg
•  Red chilli powder 0.02 kg
•  Salt 0.01 kg
•  Ajwain 0.02 kg

Method:

• RoastRoast - To cook food by surrounding it with dry heat. all the ingredients except camphor, ginger powder, salt, and red chili powder.
•  Grind to a fine powder.
•  MixMix - Method of combining ingredients in such a way that the parts of each ingredient are evenly dis... the rest of the ingredients.

2.Amritsari Machli Masala

Ingredients for preparing 415 gms of Amritsari Machli Masala:

• Cumin seed 0.1 kg
•  Coriander seed 0.1 kg
•  Mint powder 0.04 kg
•  Carom seeds 0.025 kg
•  Hing 0.005 kg
•  Aamchoor 0.1 kg
•  Ginger powder 0.03 kg
•  Yellow chilli powder 0.015 kg

Method:

• Roast cumin, coriander seeds, and carom seeds separately.
•  Grind to a fine powder and mix with the rest of the ingredients.

3. Bafat Masala

Ingredients for preparing 415 gms of Bafat Masala:

• Ajwain 0.1 kg
•  Cardamom green 0.05 kg
•  Cardamom black 0.05 kg
•  Cloves 0.025 kg
•  BayThe principal compartment; generally of a suite; that is the space equivalent of a standard guestroo... leaves 0.05 kg
•  Cumin 0.15 kg
•  Coriander 0.3 kg
•  Mace 0.025 kg
•  Nutmeg 0.02 kg
•  Black pepper 0.3 kg
•  Ginger powder 0.05 kg
•  Kasoori methi 0.05 kg

Method:

• BroilBroil / Broiling - The cooking of a food item with radiant heat. each ingredient separately and grind together to a powder.
•  Authentically the ingredients of this spice mix are dried in the sun for around a week and then powdered.

4. Bhatti Da Masala

Ingredients for preparing 1.17 Kgs of Bhatti Da Masala:

• Ajwain 0.1 kg
•  Cardamom green 0.05 kg
•  Cardamom black 0.05 kg
•  Cloves 0.025 kg
•  Bay leaves 0.05 kg
•  Cumin 0.15 kg
•  Coriander 0.3 kg
•  Mace 0.025 kg
•  Nutmeg 0.02 kg
•  Black pepper 0.3 kg
•  Ginger powder 0.05 kg
•  Kasoori methi 0.05 kg

Method:

• Roast all the ingredients except ginger powder and kasoori methi.
•  Mix all the ingredients and grind to a fine powder.

5. Garam Masala Punjabi

Ingredients for preparing 1 Kg of Punjabi Garam Masala

• Cumin 0.40 KG
•  Coriander 0.17 KG
•  Cardamom Green 0.10 KG
•  Cardamom Black 0.09 KG
•  Cinnamon 0.04 KG
•  Cloves 0.05 KG
•  Bay Leaves 0.03 KG
•  Mace 0.04 KG
•  Ginger Powder 0.06 KG
•  Nutmeg 0.01 KG
•  Black Peppercorns 0.08 KG

Method:

• Dry all the ingredients well over a low-heated tandoor for approx. 4days.
•  Grind to a fine powder and vacuum pack in small portions till required

6. Chettinad Masala

Ingredients for preparing 1.6 Kgs of Chettinad Masala:

• Peppercorns 0.15 kg
•  Dry red chillies 0.075 kg
•  Cinnamon 0.02 kg
•  Cardamom green 0.02 kg
•  Cardamom black 0.02 kg
•  Cloves 0.02 kg
•  Marathi moggy 0.02 kg
•  Pathar ka Phool 0.01 kg
•  Fennel 0.03 kg
•  Star anise 0.02 kg
•  Coconut grated 0.1 kg
•  Coriander 0.1 kg
•  Mace 0.02 kg
•  Nutmeg 0.4 kg
•  Curry leaves 0.5 kg
•  Poppy seeds 0.02 kg
•  Cumin seeds 0.02 kg
•  Fenugreek seeds 0.005 kg
•  Coconut oil 0.05 kg

Method:

• Broil all the ingredients.
•  SauteSauté - To brown a food item quickly in a very little fat or oil. the coconut in some oil till golden brown.
•  Make a paste or powder of all the above ingredients.
•  Do not use water for making the paste, use only oil.

7.Goan Masala

Ingredients for preparing 1 Kg of Goan Masala:

• Red chillies 0.02 KG
•  Garlic 0.01 KG
•  Coriander seeds 0.02 KG
•  Cinnamon 0.003 KG
•  Cloves 0.003 KG
•  Green Cardamom 0.003 KG
•  Toddy Vinegar 0.005 LITRE
•  Sugar 0.005 KG

Method:

• Grind all ingredients (red chilies, garlic, coriander seeds, cinnamon)
•  Cloves and cardamom to a fine paste along with toddy vinegar.
•  Store and use it as required.

8.Goda Masala

Ingredients for preparing 1.5 Kgs of Goda Masala:

• Coriander seeds 0.5 kg
•  Sesame seeds 0.35 kg
•  Dry grated coconut 0.25 kg
•  Dried red chillies 0.1 kg
•  Cumin seeds 0.05 kg
•  Shah jeera 0.025 kg
•  Cassia buds 0.025 kg
•  Asafoetida 0.025 kg
•  Cloves 0.02 kg
•  Turmeric 0.02 kg
•  Dagad Phool 0.015 kg
•  Cinnamon 0.02 kg
•  Bay leaves 0.015 kg
•  Peppercorn 0.01 kg
•  OilSeveral kinds of oil are used to make salad dressing;e.g. olive; peanut; sunflower; walnut; grape se... for frying 0.1 kg

Method:

• FryFry / Frying - To cook in hot oil or fat. the ingredients in oil until golden brown.
•  Grind to a paste and store it for further usage.

9. Green Masala

Ingredients for preparing 500 gms of Green Masala:

• Onion 0.08 KG
•  Green chillies 0.075 KG
•  Ginger 0.06 KG
•  Garlic 0.1 KG
•  Coriander Leaves 0.1 KG
•  Mint 0.06 KG
•  Tamarind 0.025 KG

Method:

Grind all the ingredients finely, without adding water. Use as a base for veg. and non-veg. korma. Can also be mixed with butter for sandwiches.

10.Gunpowder/Idili Masala

Ingredients for preparing 450 gms of Idili Powder:

• Curry leaves 0.01 kg
•  Dried red chillies 0.03 kg
•  Chana lentils 0.1 kg
•  Urad lentils 0.1 kg
•  Sesame seeds 0.07 kg
•  Black peppercorns 0.01 kg

Method:

Roast all the ingredients and grind into a coarse powder.

11.KebabSmall pieces of fish or meat; with onion; tomato;bay leaf; etc.; threaded on a skewer and grilled. a... Masala

Ingredients for preparing 450 gms of Kebab Masala:

• Chaat Masala 0.2 KG
•  Yellow Chilli Powder 0.05 KG
•  Black Salt 0.03 KG
•  Garam Masala 0.03 KG
•  Salt 0.01 KG
•  Kasoori Methi 0.1 KG

Method:

Mix all the ingredients.

12. Kohlapuri Masala

Ingredients for preparing 1 KG of Kohlapuri Masala

• Red chilli powder 0.2 kg
•  Coriander seeds 0.06 kg
•  Sesame seeds 0.05 kg
•  Cumin seeds 0.02 kg
•  Mace 0.005 kg
•  Cinnamon 0.1 kg
•  Piece of ginger 0.02 kg
•  Cardamom pods 0.002 kg
•  Black cardamom 0.001 kg
•  MustardThe three main kinds are English - strong; French -milder; and German - spiced with herbs. also coar... seeds 0.005 kg
•  Coriander leaves 0.02 kg
•  Cloves 0.01 kg
•  Bay leaves 0.005 kg
•  Dry coconut 0.125 kg
•  Garlic 0.05 kg
•  Poppy seeds 0.025 kg
•  Peppercorns 0.01 kg
•  Asafoetida 0.005 kg
•  Turmeric 0.002 kg
•  Cassia buds 0.002 kg
•  Fenugreek seeds 0.01 kg
•  Dagad Phool 0.01 kg
•  Refined oil 0.20 litre
•  Salt 0.02 kg
•  Nutmeg 0.002 kg

Method:

• Roast all the ingredients in the oil over a very slow flame until fragrant.
•  Cool and grind to a fine powder.
•  Store and use as required.

13. Malabari Curry Masala

Ingredients for preparing 1.5 KG of Malabari Curry Masala:

• Coriander seeds 1 kg
•  Fenugreek seeds 0.075 kg
•  Fennel seeds 0.2 kg
•  Nutmeg 0.01 kg
•  Star anise 0.2 kg
•  Cloves 0.02 kg
•  Cinnamon 0.05 kg

Method:

Broil all the ingredients individually.

Cool and grind to a fine powder.

Store and use as required.

14. Pudina Masala

Ingredients for preparing 1 KG of Pudina Masala:

• Dry mint powder 0.5 kg
•  Chaat masala 0.2 kg
•  Anardana powder 0.2 kg
•  Yellow chilli powder 0.05 kg
•  Black salt 0.05 kg
•  Garam masala 0.02 kg
•  Salt 0.01 kg

Method:

• Grind all the ingredients together.
•  Store and use as required.

15. Rasam Masala

Ingredients for preparing 1 KG of Rasam Masala:

• Peppercorns 0.075 kg
•  Cumin 0.1 kg
•  Dry red chillies 0.025 kg
•  Coriander seeds 0.01 kg
•  Turmeric 0.05 kg

Method:

• Grind all the ingredients together.
•  Store and use as required.

16. Rechaedo Masala

Ingredients for preparing 250 gms of Rechado Masala:

• Dry red chillies 0.035 kg
•  Garlic 0.015 kg
•  Peppercorns 0.025 kg
•  Coriander seeds 0.05 kg
•  Cumin 0.03 kg
•  Turmeric 0.005 kg
•  Star anise 0.01 kg
•  Toddy vinegar 0.08 litre
•  Sugar 0.01 kg

Method:

• Grind all the ingredients together.
•  Store and use as required.

17. Garam Masala Awadhi

Ingredients for 2.9 Kgs of Awadi Garam Masala:

• Cardamom, green 0.2 kg
•  Cardamom, black 0.5 kg
•  Cloves 0.2 kg
•  Cinnamon stick 0.2 kg
•  Bay leaves 0.2 kg
•  Dry ginger 0.2 kg
•  Mace 0.3 kg
•  Nutmeg 0.2 kg
•  Black cumin 0.2 kg
•  Cumin seeds 0.5 kg
•  Rose petals, dried 0.2 kg

Method:

• Dry all the ingredients well over a low-heated tandoor for approx. 4days.
•  Grind to a fine powder and vacuum pack in small portions till required

18. Sambar Masala

Ingredients for preparing 2 kgs of Sambar Masala:

• Small onion 1 kg
•  Dried red chillies 0.25 kg
•  Coriander seeds 0.25 kg
•  Chana lentils 0.035 kg
•  Urad lentils 0.035 kg
•  Cumin 0.03 kg
•  Fenugreek 0.02 kg
•  Peppercorns 0.03 kg
•  Asafoetida 0.005 kg
•  Dried turmeric 0.01 kg
•  Curry leaves 0.02 kg
•  Grated coconut 0.5 kg

Method:

• Broil each ingredient separately.
•  Grind them together into a fine paste and store and use as required.

19. Ver Masala

Ingredients for preparing 275 gms of Ver Masala:

• Kashmiri Red chilli powder 0.1 KG
•  Garlic 0.05 KG
•  Onion 0.05 KG
•  Fennel seeds 0.025 KG
•  Hing 0.005 KG
•  Cloves 0.005 KG
•  Green cardamom 0.01 KG
•  Black cardamom 0.01 KG
•  Cinnamon 0.005 KG
•  Shahi Jeera 0.005 KG
•  Garam masala 0.01 KG

Method:

• Grind all the ingredients to a fine paste.
•  Shape these cakes into small cakes and dry them in a moderately hot oven or on top of a tawa.
•  Usually, these cakes are dried in the winter sun and stored for further use.

21.Soola Masala

Ingredients for preparing 170 gms of Soola Masala:

• Coriander seeds 0.03 kg
•  Cloves 0.005 kg
•  Green cardamom 0.005 kg
•  Fennel seeds 0.01 kg
•  Garlic 0.03 kg
•  Mustard oil 0.05 kg
•  Coriander roots 0.02 kg
•  Peppercorns 0.02 kg

Method:

• Heat mustard oil until it smokes and remove from the fire until the oil comes down to a temperature of 130 degrees C add cloves, garlic, and other spices except for fennel and saute.
•  Add the fennel at the end and remove from fire.
•  Cool the mixture and blend into a fine paste.

21.Xacuti Masala

Ingredients for preparing 275 gms of Xacuti Masala:

• Onion 0.1 KG
•  Grated coconut 0.1 KG
•  Coriander seeds 0.05 KG
•  Cumin 0.025 KG
•  Cloves 0.01 KG
•  Black cardamom 0.04 KG
•  Green cardamom 0.03 KG
•  Cinnamon 0.02 KG

Method:

• Slice the onions.
•  Broil the rest of the spices individually.
•  Mix them and grind them to a paste.
•  Store and use as required.