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Home > Spice Recipes
Spice Recipes
Chaat MasalaChaat Masala

1 tbsp Cumin Seed (Jeera)
1/2 tblsp dried Mint Leaves (Pudina Leaves)
1/4th tsp Carom (Ajwain) seeds
1/4th tsp Asafetida (Hing) Powder
1 tbsp Rock Salt (Kala Namak)
21/2 tblsp dried Mango (Aam) Powder
5 Cloves (Lavang)
1 tsp Ginger (Adrak) Powder
1 tsp Cayenne
1/4 tsp Tartaric Acid
1 tblsp Black Pepper corns (Kalimirchi)
2 tsp Salt (Namak)

Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l the spices began to smell fragrant.
Remove from heat add rock salt and grind while still warm.
Mix in all other ingredients, cool and store tightly bottled.

Garam MasalaGaram Masala

3 tblsp grated Coconut (Nariyal)
1 tblsp Sesame seeds (Til)
2 tblsp Mustard seeds (Rai/Sarson)
1/4th tsp Saffron (Kesar) threads
1/4th cup green Pepper corns (Kalimirchi)
1/4th cup White Pepper corns
2/3rd cup Green bruised Cardamom (Elaichi) pods
3/4th cup Cumin Seed (Jeera)
1/4th cup ground Nutmeg (Jaiphal)

Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for up to 3 months.
Make sure you always close the lid tightly after use.

Rasam MasalaRasam Masala

1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)

Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.

Sambhar Masala

Sambhar MasalaIngredients:
2 tsp Cumin Seed (Jeera)
6 tblsp Coriander seeds (Dhania)
8 Curry Leaves (Kari Patta)
1/2 tsp Asafetida seeds (Hing)
11/2 tsp Fenugreek seeds (Methi)
2 tsp Turmeric Powder (Haldi)
2 tsp Mustard seeds (Rai/Sarson)
11/2 tsp Red chilli (Lal Mirchi)
20 Black Pepper corns (Kalimirchi)
3 tblsp mixed dried Black Beans (Chawli/Lobhia) , Chickpeas (Chana) and Lentils

Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few minutes.
Grind them all together in an electric grinder or by hand, then press through a sieve.
Store it in an airtight container.
Make sure you always close the lid tightly after use.

Tandoori MasalaTandoori Masala

1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring

Mix all the above ingridents, without roasting them first, push through a fine sieve.
Store in an airtight container.
Close the lid tightly after use.
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