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.
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.