It is the masalas that add oodles of flavour and texture to Indian curries and dishes. It is easy to prepare fresh masala mixes at homes which are free of adulteration and taste better. Check out the recipes of some of the masala mixes that are commonly used in our kitchen.
GARAM MASALA
Ingredients
50 gm pepper corns
30 gm cinnamon
30 gm star anise
4 nutmeg
15 cardamom
20 gm cloves
10 bay leaves
5 gm ajwain
75 gm coriander
40 gm fennel
100 gm dried chilly
30 gm cumin
Preparation
Dry roast all the ingredients separately
Grind it coarsely in a mixer jar.
KASURI METHI
Ingredients
500 gm fennel leaves (torn into bits)
Preparation
Kasuri methi can be prepared by drying the fennel leaves under the sun or in the shades
Spread the leaves on a cotton cloth to dry
It would take up to two or three days for the leaves to completely dry under the sun
The dried leaves could then be ground and stored.
SAMBAR POWDER
Ingredients
200 gm dried chillies
50 gm split Bengal gram
50 gm lentil
20 gm asafetida
10 gm fennel seeds
150 gm coriander
150 gm curry leaves
Preparation
Sauté the asafetida in some oil
Roast the dry chillies in the rest of the oil
Meanwhile, dry roast rest of the ingredients
After they have cooled down, grind them coarsely
Store in containers.
BUSI BELE BATH POWDER
Ingredients
20 gm coriander
20 gm black dal
5 gm fennel
80 gm dried chillies
6 cloves
2 cinnamon sticks
4 cardamoms
2 tsp couscous
10 pepper corns
5 gm asafetida
Some curry leaves
Preparation
Dry roast all the ingredients separately
Grind them in mixer grinder.
CHANA CHHOLE MASALA
Ingredients
Chickpeas
10 cloves
6 cardamoms
1 nutmeg
2 bay leaves
Preparation
Dry roast the cloves, cardamoms, nutmeg, and bay leaves
Grind them in a mixer jar
Wrap a spoonful of tea powder in a piece of cloth
Immerse it while cooking the chickpeas
Remove this packet after the chickpeas are cooked well
Now prepare the curry by adding the previously prepared masala
The tea powder gives flavour and aroma to the curry.
