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:

 Roast all the ingredients except aamchoor, ginger powder,

salt, and red chilli powder.
 Grind to a fine powder.
 Mix 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
 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:

 Broil 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 Awadhi

Ingredients for 2.9 Kgs of Awadi Garam Masala: DUM
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

6) Garam Masala Punjabi

Ingredients for preparing 1 Kgs 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

7) 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 moggu 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.

 Saute 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.

8) 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 chillies, garlic, coriander seeds,

cinnamon)
 Cloves and cardamom to a fine paste along with toddy
vinegar.
 Store and use it as required.

9) 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
 Oil for frying 0.1 kg

Method:

 Fry the ingredients in oil until golden brown in colour.

 Grind to a paste and store it for further usage.

10) 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.

11) 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.

12) Kebab 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 together.

13) 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
 Mustard 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.

14) 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.

15) 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.

16) 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.

17) Rechaedo Masala GOAN

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.
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 together into a fine paste and store and use as
required.

19) Ver Masala KASMIRI

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.

20) 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 removes from

the fire until the oil comes down to a temperature of 130
Deg 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 rest of the spices individually.
 Mix them together and grind it to a paste.
 Store and use as required.

DHANSAK MASALA
INGREDIENTS
 45 G KSOORI METHI
 45GCLOVES
 45G BLACK CARDAMOM

 METHOD

GRIND ALL AND MAKE FINE POWDER