Masalas

Life of Spice

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.  

The key to enjoying the aroma and taste of garam masala is to add it on the ready dish BEFORE serving it and NOT while cooking.

CHAAT MASALA

– 1 tsp carom seeds (ajwain)

– 3 tbsp cumin seeds (jeera)

– 1 tbsp ginger powder (sonth)

 – 2 tsp dry mango powder (amchoor)

– 2 tbsp black salt (kala namak)

– 1 tsp salt

– 1 tsp black pepper (kali mirch)

– 1/2 tsp red chillie powder

 

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.

Cool it and then grind it with half a teaspoon of red chilly powder and half a teaspoon of black salt.

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