Regional Indian, Pakistani, and Bangladeshi Masale (Spice Blends)

[Tan Can Cook]

Bottle Masala from Essential Marathi Cookbook

 

By Tan Can Cook
Modified and Adapted from Kaumudi Marathé

 

 

Ingredients (Quarter Quantity via Tan Can Cook)

 

25 g Byadgi dried red chilies
18.75 g Kashmiri dried red chilies
18.75 g coriander seeds
6.25 g turmeric powder
6.25 g mango ginger powder [Curcuma amada]
3 g poppy seeds
3 g white sesame seeds
3 g mustard seeds
3 g cumin seeds
3 g black peppercorns
1.75 g green cardamom
1.75 g cinnamon pieces
1.75 g cloves
1.75 g whole wheat flour
1.75 g split chickpeas (chana dal)
0.88 g black cumin seeds [Elwendia persica]
0.88 g Indian bay leaves
0.88 g cassia buds [Cinnamomum spp.]
0.88 g mace
0.88 g rampatri / maipatri [Myristica malabarica]
0.88 g cubeb pepper [Piper cubeba]
0.88 g asafoetida
0.25 g fennel seeds
0.65 g (⅛ piece) nutmeg

 

Method

• Clean and dry ingredients separately (except nutmeg); roast them slowly on a hot dry griddle, till fragrant and crisp.
• Grind nutmeg fine. Place it in a large bowl. Grind chillies fine and add to the nutmeg.
• Separately grind or pound the other ingredients fine. Mix them with the powdered spices.
• Store in airtight containers and away from light.

[Tan Can Cook]

Maharashtrian Malvani Masala from The Konkan Cookbook

 

By Tan Can Cook

Modified and Adapted from Sanjeev Kapoor

 

 

Ingredients (Half Quantity)

 

30 g dry Byadgi red chilies
9.25 g (2 tbsp) coriander seeds
0.50 g (6 to 7) cloves
1.63 g (½ tsp) black peppercorns
2.70 g (1 tsp) fennel seeds
0.75 g (¼ tsp) cumin seeds
1.00 g (¼ + ⅛ tsp) black cumin seeds [Elwendia persica]
1.00 g (1) black cardamom
4.50 g (5½-inch) cinnamon pieces
1.25 g (2¼ tsp) stone flower
0.40 g (¼ tsp) nagkesar [Mesua ferrea]
1.00 g (¼ + ⅛ tsp) black mustard seeds
4.00 g (1½ tsp) turmeric powder
1.00 g (¼ tsp) asafoetida
2.75 g (½ piece) nutmeg
0.50 g (½ piece) star anise

 

Method

• Dry roast (on low-medium heat) all the ingredients one by one until fragrant.
• Cool & grind—allowing the roasted spices to cool completely.
• Grind them into a fine powder.
• Store and transfer to an airtight container and in a cool, dry, and dark place.