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MASALA


Bengali Garam Masala

1 ts Ground cloves
1 ts Cumin seed, ground
3 ts Cardamom seed, ground
3 ts Ground cinnamon


Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.

Brown Masala

5-tbsp coriander seeds
2-tbsp cumin seeds
1 tbsp. rock salt powder (black salt)
10 red chilies
2 tbsp. sounf (aniseeds)
10 peppercorns
1 inch piece cinnamon


Roast coriander seeds first. When half brown, add in cumin, sounf, garam masala and chili. Roast till it becomes dark brown. Grind to a rough powder with salt.

Garam Masala

1 - 2-inch long cinnamon stick
2 T cumin seeds
2 T ground coriander
1 T cardamom pods, shelled
1 t whole cloves
1 T black pepper corns
1 t ground turmeric


Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.

Maharashtrian Goda (black) Masala

4 cups coriander seeds
1 cup dry coconut
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/4 cup cumin seeds
4-5 teaspoon caraway seeds (black cumin seeds)
2 teaspoon asafoetida (hing)
1-2 stick of cinnamon
3-4 cloves
1 black cardamom
3 dry red chilies
1 teaspoon turmeric powder
salt to taste


Roast all the ingredients except coconut and coriander seeds with a little (1 teaspoon) ghee. Roast coconut and coriander seeds separately without oil. Now grind all these items along with 2 teaspoons raw (unroasted) cumin seeds and salt. Let it cool and store in an airtight container.

Malabar Masala

1 ts Tamarind, powdered
1 ts Coriander
1 ts Cayenne
1 ts Turmeric
2 ts Cumin
3 ts Fenugreek
2 ts Black pepper
2 ts Mustard, powdered


Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.

Rose Water

5 large roses
2 quarts (2 liters) cool water


Rose Water: Prepare four hours in advance. Wash roses thoroughly in cold water. Pick off all the petals, reserving a few for garnish if desired; put the remainder in a large ceramic jar. Pour the cool water over them and set aside in a dark place (away from any sunshine) for at least 4 hours. Strain the rose water and discard petals.

Tandoori Paste #1

2 cups yogurt
3 inches fresh ginger, minced
3 few chopped hot green chilies, minced
2 tsp. turmeric
1 tsp. asofoetida
1 tsp. cayenne pepper
1 tsp. paprika
2 tsp. garam masala


Mix all the ingredients in a blender. Marinate whatever foodstuffs you'll be cooking (tofu, paneer, eggplant, etc.) in a mixture of lemon juice and salt for about 1/2 hr. Then drain off the lemon juice/salt and add it into the tandoori paste. Let it sit in the marinade for up to two hours. Grill or bake, as desired. If you want really bright red tandoori, mix some red and yellow food coloring and brush it onto the food during the lemon and salt phase.

Tandoori Paste #2

1/2 tsp. freshly ground pepper
1 inch fresh ginger, minced
1/2 tsp. salt
1/4 tsp. ground cardamom
1 cup plain yogurt
1/4 tsp. freshly grated nutmeg
3 tblsp. fresh lemon or lime juice
1/4 tsp. ground cloves
1/4 tsp. cinnamon
2 tsp. ground coriander
2 tsp asofoetida
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. turmeric
lemon or lime wedges (for garnish)


Put all ingredients in a blender or food processor and puree. Marinate whatever foodstuffs you'll be cooking (tofu, paneer, eggplant, etc.) in a mixture of lemon juice and salt for about 1/2 hr. Then drain off the lemon juice/salt and add it into the tandoori paste. Let it sit in the marinade for up to two hours. Grill or bake, as desired. If you want really bright red tandoori, mix some red and yellow food coloring and brush it onto the food during the lemon and salt phase.

Tibet Kopan Masala

1/3 c. coriander seeds
1/4 c. cumin seeds
10 black cardamom pods, peeled
15 pale green cardamom pods, peeled
25 cloves
2 cinnamon sticks, broken up
1 tsp. black peppercorns
1/4 tsp. fresh nutmeg, ground


Mix together and grind finely, but not to a powder. Stir in an air-tight jar.



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