Cooking Masalas and Powders

As I had said in my other section, most times Masalas for specific Indian dishes these days, are available pre-made in any Indian /Asian grocery store. Amongst the pre-made Masalas I personally prefer the MDH brand for NorthIndian cuisine and MTR brand for South Indian cuisine. Its just a matter of personal preference. But then there are those special times when I grind my own masalas or cooking powders especially if Im having someone over for dinner.  Here are some of the recipes I use to make my masalas. 

The measurements are approximate as most times I don't use measuring cups and spoons . My grandmom used to say the best measuring cup is your hand. I personally believe if we put a little less of sugar, salt or spice we can always add it depending on how our taste buds dictate . Also I prefer not to taste the food Im preparing while doing so . The best taste is in its aroma . If it smells right it tastes right. Don't believe me? Next time try it while making your favorite dish  and you'll know what Im talking about. 

Sambar Powder:

Ingredients : 

For one batch of Sambar 2 tbs Bengal Gram lentil(chana dal), 8-10 red chili pepper, 2tsp Coriander seeds, 2-3 tbs Red Gram Lentil (toovar dal) , 2 pinches Asafoetida, 1 tsp cooking oil, 1/2 tsp fenugreek seeds, 1/4 tsp black pepper

Optional items : 

Roasted coconut grating - to be added if making for same day consumption,  1 pinch ground Cinnamon (daalchini) - to be added to give a nice sweet aroma.

Method :

In a pan heat oil and roast all the ingredients to golden brown. Dry Grind to powder consistency after cooling it down. Sambar powder is ready. Typical shelf life of the dry ground powder is a little over a month. 

If it is wet ground i.e with water, then it has to be used immediately.  If more spice is needed then you can add red chili powder.

Rasam Powder

Ingredients : 

6-8 Red chilis, 1/2 tsp Coriander seeds, 1 tbs Red gram lentil (toovar dal), 1/4 tspPepper, 1 tsp Cumin seeds, 2 pinches Asafoetida. 

Method :

In a pan dry roast all the ingredients to golden brown with (optional) 1 tsp cooking oil (preferably vegetable oil). Cool and grind to fine powder. Shelf life of this powder (dry) is over a month. If more spice is needed then you can add red chili powder or increase black pepper.

Garam Masala

Ingredients : 

1/4 cup Cumin Seeds, 1/2 cup Coriander Seeds, 1 -2 inch Dry Ginger (or Ginger powder), 1 Nutmeg or 1/2 tsp Nutmeg powder, 7-8 Cinnamon Sticks or 1tsp cinnamon powder, 10 Bay leaves, 2 tbs Cloves, 2 tbs Green Cardamom , 10-12 Black Cardamom , 1-2 tbs Black Pepper

Optional items : 
Mace

Method :

In a pan,  dry roast each ingredient  individually except Ginger and Black Cardamom. Cool them together and dry grind them in a dry grinder or coffee grinder to fine powder. Store the masala in an airtight container to retain freshness for months.

Kala Masala

Ingredients :

Coriander seeds 1 cup, Cumin seeds 1/4 cup, White Sesame seeds 1/3 cup,  Cloves 2 tbsp, Black Cardamom 2 tbsp, Cinnamon sticks 2 tbsp, Black peppercorns 2 tbsp, Lichen 2 tbsp (skip it, if unavailable), Bay leaf 1/2 cup, Oil to roast the spices about 1-2 tsp, Star Anise 2-3.

Method :

In a pan or wok, heat the oil and roast all the spices together till they turn dark in color. The color should be very dark brown for the masala to get a good color.  Make sure the spices are constantly stirred to keep them from burning. Once roasted, let it cool before grinding it to a powder in a dry grinder. The proportion of coriander seeds, cumin seeds, cardamom, and Cinnamon sticks (garam masala ingredients) is more in kaala masala. Also, the spices are toasted to a more darker color to make Kaala masala.

Generally, dried coconut (khobra) & sesame seeds are not used.  However Goda masala is slightly lighter in color than kaala masala and renders a different taste even though the ingredients are about the same.