Since my parents got the “Moti Mahal” recipe book as a present, I have stopped buying a lot of masalas from the market, the main ones being garam and chaat masalas. And there have been no regrets!
We no longer have a camera and Singh is out with his jazzy iPhone, here are the recipes and please, follow the quantities as given to get the best out (it’s a note in the book as well):
GARAM MASALA– Seeds of 15 black cardamoms (moti elaichi) – Seeds of 5 green cardamoms (elaichi) – 3 tbsp cloves (loung) – 2 tbsp cumin seeds (jeera) – 2 tbsp black peppercorns (kali mirch) – 1 mace (javitri) – 1 nutmeg (jaiphal) – 5 cinnamon sticks (dalchini) of 1 inch – 2 tbsp ginger powder (sonth) – few strands of saffron
Roast all these in a pan on a really low flame. Can take about 10 minutes. Then just grind it.
CHAAT MASALA– 1 tsp carom seeds (ajwain) – 3 tbsp cumin seeds (jeera) – 1 tbsp ginger powder (sonth)
– 2 tsp dry mango powder (amchoor)
Roast the cumin and carom seeds for about 2 minutes on a medium – low flame. Grind all the spices together.
TANDOORI MASALA* For chicken, paneer, cauliflower, mushrooms, etc…– 2 tbsp coriander seeds (dhaniya)
– 2 tbsp cumin seeds (jeera)
– 1 tbsp black peppercorms (kali mirch)
– 3 tbsp cloves (loung)
Roast the above on a medium flame for about a minute.