Masala is a ground spice mix. Masalas are an integral part of Indian cuisine. Like it’s culture, Indian cuisine is also diverse yet there are some similarities. Every state or district has its own distinct cuisine but at the same time they use similar ingredients, same styles like tempering, marinating, dry roasting spices to make masalas. At the bottom of this page are some of the Masala Recipes that I have used on this blog.
The fresh masalas has the best aroma. If you wish to store for longer period, you can freeze the masalas.
The fresh masalas has the best aroma. If you wish to store for longer period, you can freeze the masalas.
Here are pictures of some of the spices used in the recipes.
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| Tamarind concentrate |
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| Asafetida |
Garlic-chili paste
Recipe for Goda Masala (Kala Masala)
Ingredients:
250 gms. Coriander seeds
50 gms. Cumin
10 gms. Caraway
10 gms. Asafetida
3 gms. Cloves
3 gms. Cinnamon
5 gms. Bay leaves
5 gms. Dagadphul
5 gms. Pepper
2 Whole Turmeric pounded
50 gms. Dry coconut
50 gms. Sesame seeds
Roast first 10 ingredients separately in ½ tsp. Oil each on a low heat till they release their aroma. Dry roast coconut and sesame seeds. Let everything cool completely. Grind everything together. Store the masala in an air tight container.
This masala is a must in Maharashtrian cuisine. This is my aunt Sarojkaki’s recipe.
Recipe for Garam Masala
Ingredients:
2 sticks. Cinnamon
1½ tsp. Caraway
3 tbs. Coriander seeds
1 tsp. Fennel seeds
2 shells. Mace
½ tsp. Cloves
½ tsp. Pepper
2 Green Cardamom
2 Star anis
2 Bay leaves
¼ tsp. Nutmeg powder
Dry roast all the ingredients together in a pan till you get a nice aroma. Cool it and grind it to powder in a grinder. Store the masala in an air tight container.
Recipe for SKP Masala
Ingredients:
1½ Kgs. Red chilies
400 gms. Coriander seeds
250 gms. Mustard
250 gms. Cumin
100 gms. Pepper
200 gms. Chana daal (split chickpeas)
125 gms. Turmeric
10 gms. Asafetida
Keep the above ingredients except for asafetida in hot sun for 4 to 5 days. On 5th day pound the turmeric rhizomes into small pieces. Dry roast the ingredients separately in a pan on low heat for 5 to 7 minutes. Let them cool completely and grind all of these ingredients except mustard together in a grinding mill. Now grind the mustard in a grinder at home and mix with the masala. When it cools down store it in an air tight container.
Recipe for Coconut Milk
Ingredients:
1 packet Fresh coconut
4 cups Warm water
Blend coconut with 2 cups of water till coconut to a smooth paste. Strain it through a muslin cloth or strainer. Squeeze out the liquid. This is thick coconut milk. For thin coconut milk blend squeezed coconut and add remaining warm of water and bled it again for 2-3 minutes. Again squeeze and strain the milk. This will be thin coconut milk.
You can also use readymade coconut milk from a can.
Recipe for Tamarind-Date Chutney
Ingredients:
1 Cup Seedless dates
1/2 Cup Jaggery
2 Tsp. Tamarind concentrate
1 Tsp. Cumin Powder
1/2 Tsp. Salt
Blend all the above ingredients in a food processor together to a smooth chutney. Store it in the refrigerator.
Can be stored for a month in the refrigerator.
