Masala Mix
Sambhar Masala
A South Indian Spice blend use for making curries
Serves 2 persons
Ready in 20 minutes
Ingredients
- Coriander seeds – 3 and 1/2 tbsp.
- Kashmiri chili powder – 1 and ½ tbsp.
- Chili powder – 2 tbsp. (depends own your spice level)
- Fenugreek seed – 1 ½ tsp
- Asafetida – 1 tbsp.
- Turmeric powder – ¾ tsp
- Curry leaves – 3 strings
- Chana dal – 5 tbsp.
- Urad dal – 3 tbsp.
Method of preparation
- Dry roast the seeds, dals and curry leaves together and finally add powders and roast them until the raw smell fades.
- Let it cool down and then blend into a fine powder
- Keep it in a airtight container
Notes:
- Can used to make sambar, or any other masala curries.
- Store in a airtight container and can keep it for maximum of 3 months.
Garam Masala
An Aromatic blend of warming spices
Serves 2 persons
Ready in 20 minutes
Ingredients
- Cinnamon stick- 2 long pieces (crushed)
- Cardamom – 6 nos.
- Clove – 6 nos.
- Coriander seeds- 1 tbsp.
- Fennel seeds- ½ tbsp.
- Bay leaves- 5 leaves
- Cumin seeds- 1 tbsp.
- Curry leaves- 1 stalk
Method of preparation
- Heat a pan and roast the ingredients (add powdered ones at the end) until nice fragrance appears.
- Allow it to cool down and blend into a fine powder. The mix is ready.
Notes: Store in a airtight container and can keep it for 3 months.
Vata Curry Mix
Serves 2 persons
Ready in 20 minutes
Ingredients
- Ginger powder – ½ tsp
- Garlic powder – 1/4 tsp
- Cinnamon – 1 medium size piece (crushed)
- Cumin seeds – 1/2 tbsp.
- Cardamom – 3 pcs
- Curry leaves – 1 string
- Turmeric powder – ½ tsp
Method of preparation
- Heat a pan and roast the ingredients (add powdered ones at the end) until nice fragrance appears.
- Allow it to cool down and blend into a fine powder. The mix is ready.
Notes:
- Store in a airtight container and can keep it for 3 months.
- Instead of dry powders, you may use fresh ginger garlic paste during the preparation of curries.
- Don’t make this mixture with fresh garlic or ginger to keep for long term.
Can be add into any sauce preparations to enhance taste and fragrance especially in Vata dominance.
Pitta Curry Mix
Serves 2 persons
Ready in 20 minutes
Ingredients
- Coriander seeds – 2 tsp
- Fennel – ½ tbsp.
- Cinnamon – 1 long piece (crushed)
- Cardamom – 3 pcs
- Black pepper powder – 1/8 tsp
- Turmeric powder – ½ tsp
Method of preparation
- Heat a pan and roast the ingredients (add powdered ones at the end) until nice fragrance appears.
- Allow it to cool down and make into fine powder.
Notes:
- Always add powdered ingredients at the end of roasting
- You can use fresh Cilantro and Mint leaves along with curry mix
- Can be add into any Sauce preparations to enhance taste and fragrance especially in Pitta dominance
Kapha Curry Mix
Serves 2 persons
Ready in 20 minutes
Ingredients
- Black pepper powder – ½ tsp
- Black mustard seeds – ¼ tsp
- Cinnamon – 1 long pieces (crushed)
- Cumin – 1/2 tbsp.
- Cloves – 3 pcs
- Cardamom – 3 pcs
- Curry leaves – 1 string
- Turmeric powder – ½ tsp
Method of preparation
- Heat a pan and roast the ingredients (add powdered ones at the end) until nice fragrance appears.
- Allow it to cool down and add into a blender and make a fine powder. The mix is ready to add into any curries
Notes:
- You may keep this powder in airtight container, in refrigerator for until 3 months.
- Can use ginger garlic paste or those dry powders as well.
- Can be add into any Sause preparations to enhance taste and fragrance especially in Kapha dominance.