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.