East Indian Bottle Masala
A flavourful blend of aromatic spices goes into this East Indian Bottle Masala that spices up any dish.
Ingredients
East Indian Bottle Masala Ingredients
- 1.5 Kgs Kashmiri chillies
- 1 Kg Bedki chillies
- 250 grams Reshampati chillies
- 250 grams Madras chillies
- 200 grams Turmeric (Haldi) Whole
- 300 grams Sesame seeds (white til)
- 300 grams Poppy seeds (Khus khus)
- 150 grams Cumin seeds (Jeera)
- 500 grams Coriander seeds (Dhania)
- 150 grams Black pepper (Kalimiri)
- 150 grams Mustard seeds (Rai)
- 25 grams Cardamom (Big)
- 60 grams Cardamom (Small)
- 250 grams Cinnamon sticks (Dalchini)
- 35 grams Cloves (Lavung)
- 50 grams Bay Leaf (Tej Patta)
- 35 grams Saffroncobra (Naikaisar)
- 50 grams Star Anise (Badian)
- 35 grams Allspice (Kababchini)
- 35 grams Stone flower (Dagadphool)
- 35 grams Mace (Javitri)
- 35 grams Mugwort (Maipatri)
- 35 grams Caraway seeds (Shahijeera)
- 40 grams Triphala
- 25 grams Asafoetida (Hing)(Whole)
- 25 grams Fenugreek seeds (Methi)
- 2 whole Nutmeg (Jaiphal)
- 40 grams Fennel seeds (Badishep)
- 100 grams Bengal gram (Chana)
- 100 grams Wheat (Gehu)
Instructions
How to Make East Indian Bottle Masala
- Dry all the ingredients in hot sun for 2 - 3 days or until the chillies are crisp.
- Roast every ingredient separately, taking care not to burn the spices.
- De- stem the red chillies before drying them.
- Pound the roasted masala in pounding mill and store in dark glass bottles when cool.
Notes
- The quantity indicated will yield approx. 5 Kgs powdered bottle masala.
- Store in air-tight containers or dark bottle to preserve the aroma and colour.