A friend of mine gave me this masala recipe. I had been on the look out for this recipe for quite some time. Earlier I saw the recipe for this bottle masala in a book but it had only about 10 ingredients, but I had it on good authority that the original recipe has more than 20 ingredients. So I was very happy to finally lay my hands on this recipe. Hope all other gourmets on the look out enjoy this as well.

Ingredients :

Dried Red Chillies : 2 Kg.

Coriander Seeds : 500 gm.

Whole Turmeric : 50 gm.

Cumin Seeds : 125 gm.

Mustard Seeds : 50 gm.

White Poppy Seeds : 125 gm.

White Sesame Seeds : 125 gm.

Fennel Seeds : 25 gm.

Black Peppercorns : 125 gm.

Green Cardamoms : 75 gm.

Taj (Ceylon Cinnamon) : 125 gm.

Cloves : 50 gm.

Black Cardamoms : 25 gm.

Nagkesar ( Casia Buds) : 25 gm.

Mace : 25 gm.

Nutmeg : 2 no.

Maipatri (Mugwort) : 25 gm.

Badian / Badalphool (Star Anise) : 25 gm.

Trifal (Sichuan Pepper) : 25 gm.

Tamalpatra (Tejpatta / Indian Bay Leaf ) : 25 gm

Dagadphool ( Lichen) : 25 gm.

Kababchini (Allspice) : 25 gm.

Shahi Jeera (Black Cumin) : 25 gm.

Whole Asafoetida (hing) : 25 gm.

P.S. Dagadphool. This is a dried lichen used in Indian cooking. (Latin: parmelia perlata.)

Method : Saute the masala ingredients individually in little oil to let them release their flavours and then mix them together and grind to a fine powder. Alternately you can also dry roast the ingredients. Take care to crush the asafoetida, turmeric and nutmeg into smaller pieces before sauteing or roasting them.

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