Masala Mix

Sambhar Masala

utkarsh-tiwari-oCo640TQWDo-unsplash

A South Indian Spice blend use for making curries

Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Coriander seeds – 3 and 1/2  tbsp.
  2. Kashmiri chili powder – 1 and ½ tbsp.
  3. Chili powder – 2 tbsp. (depends own your spice level)
  4. Fenugreek seed – 1 ½ tsp
  5. Asafetida – 1 tbsp.
  6. Turmeric powder – ¾ tsp
  7. Curry leaves – 3 strings
  8. Chana dal – 5 tbsp.
  9. 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

cereal-805436_1280

An Aromatic blend of warming spices

Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Cinnamon stick- 2 long pieces (crushed)
  2. Cardamom – 6 nos.
  3. Clove – 6 nos.
  4. Coriander seeds- 1 tbsp.
  5. Fennel seeds- ½ tbsp.
  6. Bay leaves- 5 leaves
  7. Cumin seeds- 1 tbsp.
  8. 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

cereal-805436_1280

Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Ginger powder – ½ tsp
  2. Garlic powder – 1/4 tsp
  3. Cinnamon – 1 medium size piece (crushed)
  4. Cumin seeds – 1/2 tbsp.
  5. Cardamom – 3 pcs
  6. Curry leaves – 1 string
  7. 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

cereal-805436_1280

Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Coriander seeds – 2 tsp
  2. Fennel –  ½ tbsp.
  3. Cinnamon –  1 long piece (crushed)
  4. Cardamom –  3 pcs
  5. Black pepper powder – 1/8 tsp
  6. 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

cereal-805436_1280

Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Black pepper powder – ½ tsp
  2. Black mustard seeds – ¼ tsp
  3. Cinnamon – 1 long pieces (crushed)
  4. Cumin – 1/2 tbsp.
  5. Cloves – 3 pcs
  6. Cardamom – 3 pcs
  7. Curry leaves – 1 string
  8. 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.