THE ART OF BLENDING: AN INTRODUCTION TO INDIAN MASALA
Indian Masalas are an incredible, aromatic, supremely flavorful blend of fresh herbs and spices, whole and ground. Combined with fresh citrus juices, oil, or vinegar, it gives Indian dishes a unique flavor.
A few main spices are necessary, like spicy garlic, vibrant green chilies, ginger, and small red shallots that, when ground with hot, dried bird's eye chilies, several sweet-scented seeds, and curry leaves, produce the most delicious results.
Even though you can buy most ground and bottled masalas in supermarkets today, grinding whole masalas on your own is deeply satisfying. Recipes may vary, but here are some tasty tips you need to know:
- Dry powder masalas should be gently stir-fried in vegetable, coconut, or olive oil, as they benefit by releasing a strong-scented aroma and flavor.
- The heat level of chilies, which were introduced to Indians by the Portuguese, is determined by the number of seeds they contain and provides extra flavor when lightly roasted.
- The base of most Indian curries is three key ingredients: onion, ginger, and garlic. Slowly saute them till they achieve a golden brown caramel color and mix well with each other.
- Coconut is added to masalas and curries to get a rich, creamy texture, and its flavor is a bonus.
- The consistency of Indian curries can be thick or thin – the thicker variants require lesser water – which allows the ingredients to be gently coated, as opposed to swimming in light gravy.
The best masala blends you can easily make at home.
Garam Masala blend
Ingredients
- 150 gm - Cumin seeds
- 50 gm - Black cardamom seeds
- 25 gm - Cinnamon
- 25 gm - Cloves
- 25 gm - Peppercorns
- Four bay leaves
Blending Method
- Dry all ingredients in bright sunshine or keep them in an oven to remove moisture.
- Blend them to a fine powder in a food processor.
- Store Garam masala in an airtight jar.
Biryani Masala
Ingredients
- 60 corns allspice
- Four - Whole star anise
- 16 - Green cardamoms
- Four - Whole flowers of mace
- One - Whole nutmeg
Blending Method
- Dry roast all ingredients.
- Let the mix cool down.
- Blend till the mix turns into a fine powder.
- Store in an airtight container.
Chaat Masala
Ingredients
- 1 cup - Coriander seeds
- 1-¼ cups - Cumin seeds
- ½ cup - Thymol seeds/ ajwain
- ½ cup - Mango powder
- 2-½ tsp - Garam masala
- 1-¼ cups - Powdered black rock salt
- 4 tsp - Powdered black pepper
- 2 tsp - Citric acid
- ½ cup - Dried and powdered mint leaves
Blending Method
- Roast the coriander, cumin, and ajwain (carom seeds) in a heavy-based pan till they turn dark brown.
- Take the mixture off the pan and leave it to cool.
- Put all the ingredients together and grind them to a fine powder in a blender.
- Store in an airtight container.
Tandoori Masala
Ingredients
- ¼ cup - Dried, powdered ginger
- ¼ cup - Dried, powdered garlic
- 2 Tbsp - Black pepper
- 2 Tbsp - Alcoeats Chaat Masala
- ¼ cup - Alcoeats Garam Masala
- ¼ cup - Powdered red pepper
- ¼ cup - Dried fenugreek leaves
- ¾ cup - Salt
- ¼ cup - Dried, powdered onion
Blending Method
- Mix all the ingredients.
- Blend in a blender.
- Store in an airtight container.
Pav Bhaji Masala
Ingredients
- Seven whole red dry chilies
- 4 tbsp - Coriander seeds
- 2 tbsp - Cumin seeds
- ¼ tbsp - Black pepper
- ½ inch - Cinnamon sticks
- Three - Cloves
- 4-5 - Black cardamom
- 2 tbsp - Dry mango powder
- 1 tbsp - Fennel seeds
- ½ tbsp - Sugar powder
Blending Method
- In a pan, dry roast all the ingredients on low flame (except the sugar and dry mango powder) till the mixture turns golden brown.
- Roast for a few minutes (till aromatic).
- Add the dry mango powder and roast for a minute.
- Switch off the flame cool, add sugar powder, and mix well.
- Once the mixture cools down completely, grind it to a fine powder in a mixer.
- Store in an airtight container.
Chicken Masala
Ingredients
- 1 tsp - Turmeric
- 12 pieces - Cloves
- ½ tbsp - Nutmeg
- ½ tbsp - Mace
- 15 pieces - Dried plums
- One tbsp - Alcoeats Red Chili Powder
- Ten pieces of green cardamom
- Four tbsp - Alcoeats Coriander Powder
- 1 tbsp - Salt
- 12 pieces of black peppercorns
- 4 tbsp - Alcoeats Kashmiri Chili Powder
Whole Spices to Grind
- 2 large pieces of cinnamon sticks
- Two tbsp - White cumin seeds
- 15 pieces of green cardamom
- Five pieces star anise
- 1 tbsp - Black cumin seeds
- 1 tbsp - Black peppercorns
- ½ tbsp - Cloves
- Four bay leaves
Blending Method
- Add the whole spices and blend to make powder.
- Add the ground powder to the powdered spices and mix well.
- Store in airtight jars.
Korma Masala
Note: This masala is enough for 1kg of mutton and Chicken korma.
Ingredients
- 1 tsp - Cumin Seeds
- 1 tsp - Whole Black Pepper
- 2 tbsp - Coconut Powder
- ½ tsp - Mace
- ½ tsp - Turmeric
- ½ tsp - Salt
- 1-½ tsp - Alcoeats Red Chili Powder
- 1 tsp - Alcoeats Coriander Powder 1 tsp
- 6 - Cardamom
- 1 - Bay Leaves
- ½ tsp - Tartary
- A few drops of Kewra Essence (screwpine water)
Blending Method
- Grind whole black pepper, cumin seeds, mace, and coconut powder together.
- Shift in a bowl, add Turmeric, salt, Alcoeats red chili powder, Alcoeats coriander powder, cardamoms, bay leaf, Tartary, and a few drops of kewra essence. Mix well.
- Store in a bottle.
Sambhar Masala
Ingredients
- 2 cups - Whole red pepper
- 1-½ cups - Coriander seeds
- 2 Tbsp - Mustard seeds
- 3 Tbsp - Cumin seeds
- 4 tsp - Peppercorns
- 2 Tbsp - Fenugreek seeds
- 2 Tbsp - Husked split black gram
- 2 Tbsp - Bengal gram
- 2 Tbsp - Yellow lentils
- 2 Tbsp - Rice
- 2 Tbsp - Asafetida
- 2 Tbsp - Alcoeats Turmeric Powder
- ¼ cup - Dried curry leaves
Blending Method
- Roast all the ingredients, except the Alcoeats turmeric powder, till the mix turns slightly colored.
- Remove from the heat and cool, grind to a powder, and mix in the turmeric powder.
- Store the mix in an airtight jar.