Spice Up Kitchen with Magic of Indian Blends

Introduction to Indian Spice Blends

India is renowned for its vibrant and diverse culinary landscape, greatly influenced by its vast array of spice blends. These mixtures not only enhance the flavor of dishes but also offer numerous health benefits. In this blog post, we will dive into the fascinating world of different kinds of Indian spice blends.

Common Types of Indian Spice Blends

One of the most popular spice blends is Garam Masala, a fragrant mixture composed of various spices like cardamom, cinnamon, and cloves. This blend is typically added near the end of cooking to elevate the dish’s aroma. Another cherished blend is Curry Powder, which can vary widely in composition but is often a staple in many households, combining spices such as turmeric, coriander, and cumin.

The Importance of Regional Variations

What makes Indian cuisine truly unique is its regional variations in spice blends. For instance, in South India, the sambar powder is a quintessential mix that adds depth to lentil-based dishes. Meanwhile, the north often indulges in Tandoori Masala, which imparts a distinct flavor to grilled meats. Each blend tells a story of its region’s culture and culinary practices.

Recipes of Some Spice Mixes

1. Amchoori Masala

S.No.	Ingredients	Quantity
1.	Amchoor	150 gm
2.	Fennel	50 gm
3.	Ginger Powder	50 gm
4.	Cumin Seeds	50 gm
5.	Coriander Seeds	100 gm
6.	Red Chilli Powder	20 gm
7.	Salt	10 gm
8.	Carom Seeds	20 gm

Method:

• Roast all the ingredients except Amchoor, Ginger Powder, Red Chilli Powder and Salt.
• Grind to a fine powder.
• Mix rest of the ingredients.
• Amchoori Masala is ready to use.

2. Amritsari Fish Masala

S.No	Ingredients	Quantity
1.	Cumin Seeds	100 gm
2.	Coriander Seeds	100 gm
3.	Mint Powder	40 gm
4.	Carom Seeds	25 gm
5.	Asafoetida	5 gm
6.	Amchoor	100 gm
7.	Ginger Powder	30 gm
8.	Yellow Chilli Powder	15 gm

Method:

• Roast cumin seeds, coriander seeds and carom seeds separately.
• Grind to a fine powder and mix rest of the ingredients.
• Amritsari Fish Masla is ready to use.

3. Bafat Masala

S.No	Ingredients	Quantity
1.	Carom Seeds	0.5 kg
2.	Cardamom Green	0.05 kg
3.	Black Cardamom	0.05 kg
4.	Cloves	0.025 kg
5.	Bay Leaf	0.05 kg
6.	Cumin Seeds	0.15 kg
7.	Coriander Seeds	0.3 kg
8.	Mace	0.025 kg
9.	Nutmeg	0.2 kg
10.	Black Pepper	0.3 kg
11.	Ginger Powder	0.05 kg
12.	Kasoori Methi	0.05 kg

Method:

• Broil each ingredient together (except ginger powder and kasoori methi) and grind to a fine powder.
• Grind to a fine powder and mix rest of the ingredients.
• Bafat Masala is ready to use.

4. Bhatti Da Masala/Murgh Masala

S.No.	Ingredients	Quantity
1.	Carom Seeds	100 gm
2.	Green Cardamom	50 gm
3.	Black Cardamom	50 gm
4.	Cloves	250 gm
5.	Bay Leaf	50 gm
6.	Cumin Seeds	150 gm
7.	Coriander Seeds	300 gm
8.	Mace	25 gm
9.	Nutmeg	20 gm
10.	Black Pepper	300 gm
11.	Ginger Powder	50 gm
12.	Kasoori Methi	50 gm

Method:

• Roast all the ingredients except ginger powder and kasoori methi.
• Mix all the ingredients & grind to a fine powder.
• Bhatti Da Masala/Murgh Masala is ready to use.

5. Chettinad Masala

S.No.	Ingredients	Quantity
1.	Pepper Corns	15 gm
2.	Dried Red Chilli	75 gm
3.	Cinnamon	20 gm
4.	Green Cardamom	20 gm
5.	Black Cardamom	20 gm
6.	Cloves	20 gm
7.	Pathar ka Phool (Pathar Chat)	10 gm
8.	Coconut Oil	50 gm
9.	Marathi Moggu	20 gm
10.	Fennel Seeds	30 gm
11.	Star Anise	20 gm
12.	Grated Coconut	100 gm
13.	Coriander Seeds	100 gm
14.	Mace	20 gm
15.	Nutmeg	400 gm
16.	Curry Leaves	500 gm
17.	Poppy Seeds	20 gm
18.	Cumin Seeds	20 gm
19.	Fenugreek Seeds	5 gm

Method:

• Broil all the ingredients except grated coconut.
• Saute the coconut in some oil till golden brown.
• Combine all the ingredients to form a powder. Do not use water for making a paste. Use only oil.
• Chettinad Masala is ready to use.

6. Avdhi Garam Masala

S.No.	Ingredients	Quantity
1.	Green Cardamom	200 gm
2.	Black Cardamom	500 gm
3.	Cloves	200 gm
4.	Cinnamon Sticks	200 gm
5.	Bay Leaves	200 gm
6.	Dried Ginger	200 gm
7.	Mace	300 gm
8.	Nutmeg	200 gm
9.	Black Cumin	200 gm
10.	Cumin Seeds	500 gm
11.	Dried Rose Petals	200 gm

Method:

• Dry all the ingredients well over a low heat tandoor for four days (approx.).
• Grind to a fine powder & vacuum pack.
• Avdhi Garam Masala is ready to use.

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7. Punjabi Garam Masala

S.No.	Ingredients	Quantity
1.	Cumin Seeds	400 gm
2.	Coriander Seeds	170 gm
3.	Green Cardamom	100 gm
4.	Black Cardamom	90 gm
5.	Cinnamon	40 gm
6.	Cloves	50 gm
7.	Bay Leaves	30 gm
8.	Mace	40 gm
9.	Ginger Powder	60 gm
10.	Nutmeg	10 gm
11.	Black Peppercorn	80 gm

Method:

• Dry all ingredients over a low-heated tandoor for approximately 4 days.
• Grind ingredients to a fine powder.
• Punjabi Garam Masala is ready to use.

8. Garam Masala

S.No.	Ingredients	Quantity
1.	Red Chilies	20 gm
2.	Garlic	10 gm
3.	Coriander Seeds	20 gm
4.	Cinnamon	3 gm
5.	Cloves	3 gm
6.	Green Cardamom	3 gm
7.	Vinegar	5 ml
8.	Sugar	5 gm

Method:

• Grind all the ingredients to a fine paste
• Store Garam Masala & use as required.

9. Goda / Kala Masala

S.No.	Ingredients	Quantity
1.	Coriander Seeds	500 gm
2.	Sesame Seeds	350 gm
3.	Grated Coconut	250 gm
4.	Dried Red Chili	100 gm
5.	Cumin Seeds	50 gm
6.	Shahi Jeera	25 gm
7.	Asafoetida	25 gm
8.	Cloves	20 gm
9.	Dagad Phool	15 gm
10.	Cinnamon	20 gm
11.	Bay Leaf	15 gm
12.	Oil (for frying)	0.1 gm
13.	Black Pepper Corns	10 gm
14.	Cassia Buds	250 gm
15.	Turmeric	20 gm

Method:

• Fry the ingredients in oil until golden brown in colour.
• Grind all the ingredients to a paste.
• Goda / Kala Masala is ready to use.

10. Green Masala

S.No.	Ingredients	Quantity
1.	Onion	80 gm
2.	Green Chili	75 gm
3.	Ginger	60 gm
4.	Garlic	100 gm
5.	Coriander Leaves	100 gm
6.	Mint Leaves	60 gm
7.	Tamarind	25 gm

Method:

• Grind all the ingredients together without adding water.
• Green Masala is ready to use

11. Idli Podi / Gun Powder Masala

S.No	Ingredients	Quantity
1.	Curry Leaves	10 gm
2.	Dried Red Chili	30 gm
3.	Bengal Gram	100 gm
4.	Urad Lentil	100 gm
5.	Sesame Seeds	70 gm
6.	Black Pepper Corn	10 gm

Method:

• Roast all the ingredients and grind into coarse.
• Idli Podi / Gun Powder Masala is ready to use.

12. Kebab Masala

S.No.	Ingredients	Quantity
1.	Chaat Masala	10 gm
2.	Yellow Chilli Powder	50 gm
3.	Black Salt	30 gm
4.	Garam Masala	30 gm
5.	Salt	10 gm
6.	Kasuri Methi	100 gm

Method:

• Mix all the ingredients together.
• Kabab Masala is ready to use.

13. Kolhapuri Masala

S.No.	Ingredients	Quantity
1.	Red Chili Powder	200 gm
2.	Coriander Seeds	60 gm
3.	Sesame Seeds	50 gm
4.	Cumin Seeds	20 gm
5.	Mace	5 gm
6.	Cinnamon	100 gm
7.	Ginger	20 gm
8.	Green Cardamom	2 gm
9.	Black Cardamom	1 gm
10.	Mustard Seeds	5 gm
11.	Coriander Leaves	20 gm
12.	Cloves	10 gm
13.	Bay Leaf	5 gm
14.	Coconut Powder	125 gm
15.	Garlic	50 gm
16.	Poppy Seeds	25 gm
17.	Black Pepper Corn	10 gm
18.	Asafoetida	5 gm
19.	Turmeric	2 gm
20.	Cassia Buds	2 gm
21.	Fenugreek Seeds	10 gm
22.	Dagad Phool	10 gm
23.	Salt	10 gm
24.	Nutmeg	2 gm
25.	Refined Oil	20 ml

Method:

• Roast all ingredients in oil over low flame until fragrant.
• Cool and grind to a fine powder.
• Store Kolhapuri Masala & use as required.

In conclusion, the different kinds of Indian spice blends are an evidence to India’s rich culinary heritage. Exploring these spice mixtures not only enhances our cooking skills but also allows us to appreciate the intricacies of Indian food. Whether you are a novice cook or a seasoned chef, don’t hesitate to experiment with these spice blends for an exhilarating culinary experience.

Reference

🖊️ Written by: Mr. Lovelesh Gupta, with contributions from Tarun Sharma