Homemade Masalas

How Do You Make Homemade Masalas?

Masalas are fragrant spice blends that have been used in cooking for centuries. Masalas not only flavor and zing up your meal, but it also has a long list of health advantages.

Commercial masalas are widely available in every store and are widely used in the Nepalese and Indian markets.

Homemade masalas, on the other hand, are unrivaled, especially in terms of the tastes they provide when freshly combined.

Homemade masalas are healthier and tasty, plus they’re created freshly at home using ingredients you probably already have on hand!

Once you start making masalas your own, you’ll notice I guarantee you’ll never buy store-bought masalas again. Here are seven of the best masala recipes which you can start making at home right now.

Garam Masala

Garam Masala
Home Made Garam Masala (Source: unsplash.com)

Ingredients:

3/2 cups of cumin seeds (jeera)

3/4 cup green cardamoms (sukumel / hari elaichi)

1/2 cup black cardamom (Nepali Alainchi / Thulo Sukumel / Badi Elaichi)

6 – 8 sticks of cinnamon (dalchini)

1/2 cup coriander seeds (dhania seeds)

1/3 cup cloves (lavang)

1/3 cup peppercorns (marich / kalimirch)

18 – 24 bay leaves (tej patta)

Directions:

  1. Firstly, clean all the ingredients. Cleaning involves removing small debris and stones, checking and eliminating damaged ingredients, and rinsing cinnamon.
  2. Combine the ingredients and roast them by either sun drying or applying low heat on a griddle/cauldron.
  3. Allow the ingredients to cool and grind them to powder using a mixer.
  4. Store in an air-tight jar.

Biryani Masala

Biryani Masala
Home Made Biryani Masala (Source: unsplash.com)

Ingredients:

3/2 teaspoonful of fennel seeds (saunf)

5-8 green cardamoms (sukumel / hari elaichi)

2 black cardamom (Nepali Alainchi / Thulo Sukumel / Badi Elaichi)

4 teaspoonful coriander seeds (dhania seeds)

A teaspoonful of cloves (lavang)

1 teaspoonful peppercorns (marich / kalimirch)

1 – 2 bay leaves (tej patta)

1/2 teaspoonful nutmeg (jaiphal)

2 star anise (chakra pfool)

4 – 6 cinnamon sticks (dalchini)

Directions:

  1. Firstly, clean all the ingredients. Cleaning involves removing small debris and stones, checking and eliminating damaged ingredients, and rinsing cinnamon.
  2. Dry roast all the ingredients individually on a low burner and cool. You may also sun dry them for a day or two until they get crisp.
  3. Pulverize them till they’re ground to a fine powder.
  4. Sieve the mixture and keep it in a clean and airtight glass container. While cooking biryani, use 1 teaspoon of the masala per cup of rice.

Chicken Masala

Chicken Masala Recipe
Chicken Masala Recipe

Ingredients:

1 teaspoonful turmeric (haldi / besar)

1 teaspoonful salt

1/2 teaspoonful nutmeg (jaiphal)

10 – 12 bay leaves (tej patta)

1 teaspoonful chili powder

10-12 green cardamoms (sukumel / hari elaichi)

4 teaspoonful coriander seeds (dhania seeds)

10 – 12 pieces of black peppercorns (marich / kalimirch)

4 cinnamon sticks (dalchini)

1 teaspoonful cumin seeds (jeera)

1/2 teaspoonful cloves (lavang)

Directions:

  1. Initially, dry roast all the spices together until a pleasant smell develops.
  2. Allow cooling after removing the heat.
  3. To make a powder, combine all of the ingredients in a blender. Mix in the salt well.
  4. Keep the obtained masala in an airtight container and use it whenever you need it.

Chaat Masala

Chaat Masala Recipe
Home Made Chaat Masala Recipe (Source: unsplash.com)

Ingredients:

1 cup coriander seeds (dhania seeds)

2 teaspoonful salt

3 teaspoonful black peppercorns (marich / kalimirch)

A cup of cumin seeds (jeera)

1 cup dry mango powder

1 cup roasted red chilies

3 teaspoonful black salt (bire noon / kala namak)

Directions:

  1. Roast all the spices in low heat until their smell comes.
  2. Allow the ingredients to cool and then grind them together using a mixer.
  3. Collect and store the masala in a clean air-tight jar.

Momo Masala

Momo Masala Recipe
Home Made Momo Masala Recipe (Source: unsplash.com)

Ingredients:

1/2 teaspoonful whole black pepper (marich / kalimirch)

1/2 inch dry ginger

9 pieces cloves (lavang)

6 green cardamoms (sukumel / hari elaichi)

9 pieces dried chilies

2 bay leaves (tej patta)

10 sticks of cinnamon (dalchini)

1/2 teaspoonful mustard seeds (tori seeds)

1 small size nutmeg (jaiphal)

1/2 teaspoonful fenugreek seeds (methi)

1 teaspoonful coriander seeds (dhania seeds)

1 teaspoonful cumin seeds (jeera)

1/2 teaspoonful salt and turmeric powder

Directions:

  1. Heat a pan and roast all the spices in medium flame for 2 minutes. Wait until they turn into brown color.
  2. Add the roasted spices to a grinder and make them into fine powder.
  3. Mix salt and turmeric powder.
  4. Store in a clean air-tight container.

Pani Puri Masala

Pani Puri Masala Recipe
Home Made Pani Puri Masala Recipe (Source: pixabay.com)

Ingredients:

6 teaspoonful coriander seeds (dhania seeds)

5 teaspoonful cumin seeds (jeera)

2 -3 teaspoonfuls red chili powder

2 teaspoonful table salt

1 teaspoonful black salt (bire noon / kala namak)

1 teaspoonful lemon juice

50 grams mango powder

Mint leaves (pudina)

Directions:

  1. Roast the coriander seeds and cumin seeds.
  2. Grind the roasted seeds and turn them to fine powder form.
  3. Mix them with all the other ingredients.
  4. Store the masala powder in an air-tight jar.
  5. Grind the mint leaves and water in a grinder to make the pani puri liquid. Sieve the solution.

Tandoori Masala

Tandoori Masala Recipe
Home Made Tandoori Masala Recipe (Source: unsplash.com)

Ingredients:

1/4 cup coriander seeds (dhania seeds)

1 teaspoonful cumin seeds (jeera)

2 tablespoon peppercorns (marich / kalimirch)

10 green cardamoms (sukumel / hari elaichi)

2 black cardamom (Nepali Alainchi / Thulo Sukumel / Badi Elaichi)

2-6 sticks of cinnamon (dalchini)

1 teaspoonful cloves (lavang)

1 small size nutmeg (jaiphal)

10-12 red dried chilies

1 teaspoonful ginger powder

2 teaspoonful fenugreek seeds (methi)

Directions:

  1. Roast the spices for 2 minutes in medium flame until you get an aromatic smell.
  2. Let the spices cool down.
  3. Transfer the cooled ingredients to the mixer and add ginger powder.
  4. Transfer and store the tandoori powder masala in a nice air-tight jar.

Benefits of Homemade Masalas

Healthy

Homemade masalas are much healthier and more nutritious than the commercially produced masalas available in the market. Contact 619 roofing in Murrieta, CA if you need roofing services. It is because they are free from adulteration.

Cheaper

Homemade masalas also cost lower when compared to store masalas.

Fresh and Tastier

They can be prepared when you need them and they are fresh than the industrially manufactured masalas. Fresh masalas are much tastier.

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