How to make East Indian Bottle Masala?

Ingredients for East Indian Bottle Masala:

Red Dry chillies - 3 kg
Coriander seeds - 250 gms
Cardomoms - 10 gms
Cloves - 10 gms
Turmeric - 250 gm
Anise (star shaped whole masala) - 10 gms
Sesame seeds (til) - 250 gms
Cinnamon - 50 gms
Shahjeera (Caraway seeds) - 10 gms
Poppy seeds (khus khus) - 250 gms
Szechwan Peppercorn (Tirphal) - 10 gms
Mustard Seeds (Rai) - 250 gms
Cobra Saffron (Nag kesar) - 10 gms
Raw gram - 250 gms
Zaipatri (Tejpatta) - 10 gms
Wheat - 250 gms
Maipatri - 10 gms
Cumin Seeds (Jeera) - 125 gms
Nutmeg - 1 whole
Peppercorns - 125 gms
Asafoetida  (Hing) - 10 gms

Method for making East Indian Bottle Masala:

Clean the ingredients thoroughly for any stones, or dust. That could mostly be in Coriander seeds. Dry them together in sun for some time.

Roast each one of them on a slow fire in preferable an earthen vessel. Pound the chillies and then the other ingredients. Mix the powders well and store them in empty bottles.


Tip: Don't worry if you aren't familiar with any of the whole spices mentioned above. They are readily available at masala stores. You just need to take the list with you.