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.
Comments
Post a Comment