An overview of authentic indian masala and its basic preparation method. Guideline for the beginners to learn regional indian masala and its character.

1. INDIAN MASALA
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2. Indian spices
Indian spices include a variety of spices grown across
the Indian subcontinent. Spices are the foundation for
Indian cooking. They can transform any dish into a
tasty meal and give life to even the simplest
ingredients. Lighter spices are added last,
and spices with strong flavour should be added first.
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3. Indian Masala
The term "Curry" refers to any dish in Indian cuisine
that contains several spices blended together,
whether dry or with a gravy base. Blended spices are
called as Masala. This can be used to prepare tasty
and tangible Indian dishes.
The dry masalas (powdered spice mixes or curry
powders) are used to flavor lentils, vegetables,
seafood, and meat. The ingredients are roasted over
low heat until they release a faint aroma. A fine
powder is made and they are stored in an airtight
container.

4. Major Indian Masala
• Garam Masala
• Chaat masala
• Goda Masala
• Sambar Masala
• Rasam Masala
• Muri masala
• Dhansak Masala
• Achari Masala
• Bafad Masala
• Koli Masala
• Malvani Masala
• Panch Phoran Masala
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5. Garam Masala
This powder is a blend of all the whole masalas, which
is a large assortment of spices and seeds- bay leaves,
cumin seeds, cardamom, cinnamon, cloves to name a
few. So robust and versatile this garam masala powder
Preheat a skillet on medium heat and roast all the
ingredients together. Cumin seeds, Cardamom
Pods/Seeds, Coriander (Dhania) Seeds, Whole Black
Peppercorns, Fennel seeds, Cinnamon Stick, Cloves, Bay
leaves, Dry ginger powder, Nutmeg are used to prepare
delicious Garam masala
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6. Chaat masala
Chaat masala as the name suggests, is not only used
used in chaat recipes, but also in other recipes like that
of raitas and some appetizers as well. This chatpata,
namkeen masala when used in any dish enhances the
flavour. It can also be used as a sprinkle on salads
Heat a pan on low flame and dry roast the cumin
seeds, coriander seeds and black peppercorns add
Black Salt, Amchur (Dry Mango Powder, Asafoetida, Salt , to
taste Roast for on medium-low heat until fragrant. This
will take about 8-10 minutes.
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7. Goda Masala
The taste of the masala is quite sweet and subtle thus
the name “Goda” which refers to “Goad” meaning
sweet in Marathi. The masala can be used in various
curries, dry sabzi, dals etc. A quintessential Maharashtrian
spice powder mix of aromatic spices blended together to give
it a subtle sweet flavour. Maharashtrian recipes such as
Bharleli Vangi, Amti and several other curries that have an
authentic Maharashtrian flavour.
Place a large pan/wok/kadai on a medium heat to
roast all the ingredients Coriander Seeds, Cumin
seeds.Cinnamon Stick, Whole Black Peppercorns, Cloves
(Laung), Bay leaves (tej patta), Dagad phool /pathar
phool/black stone flower, Nagkesar/cassia buds, Carom
seeds, Asafoetida, Dried turmeric, Fenugreek Leaves,
Sesame seeds, Dessicated Coconut, Poppy seeds, Red Chilli
powder, Salt, Sunflower Oil. Grind all ingredients and pack in
airtight container
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8. Sambar Masala
Sambar powder is to the South. Sambar is widely prepared in
the south and what lifts up the flavour of the curry is the
freshly ground Sambar mix. It is a good combination of
roasted dals and blended well with coriander seeds,
fenugreek and dry red chillies.
Dry roast all the ingredients. Roast the Coriander Seed, Split
Toor Dal, Bengal Gram Dal, Fenugreek Seeds, White Urad Dal
(Whole), Mustard seeds, Red Chilli powder, Turmeric powder,
Whole Black Peppercorns, Cumin seeds (Jeera) and grind the
roasted ingredients as fine powder
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9. Rasam Masala
The Rasam Powder is a classic and traditional recipe of the
powder that is used in south indian homes. 'Rasam' or
Charu/ Saaru is a flavourful South Indian Soup made from
the juice of tamarind, tomatoes along with or without the
Lentil broth. It can be sipped and enjoyed like a soup or
mixed with rice.
Heat a medium size pan and dry roast the Dry Red Chillies,
Coriander Seeds, Split Toor Dal, Cumin seeds, Whole Black
Peppercorn, Fenugreek Seeds, Sesame, Gingely Oil
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10. Koli Masala
One of the spice mix which has 18 odd spice that are roasted
and blend to form a spice mix which has a strong and sharp
flavor. Koli’s are basically the community of fishermen folks
who live in the western coast region of India. This spice mix is
made in order to add some flavour and body to their sparse
fish that they eat every day or even into their vegetable
curries.
Making the Konkani Style Koli Masala Recipe by dry roasting
all the spices on a flat skillet. Dry Red Chilli , (sankeshwari
dry red chilli), Byadagi Dried Chillies, Coriander (Dhania)
Seeds, Fennel seeds, Cumin seeds, Ajwain (Carom
seeds),Whole Black Peppercorns, Mace (Javitri), Cinnamon
Stick (Dalchini), Cloves, CardamomPods/Seeds, Black
cardamom, Poppy seeds, Mustard seeds, Bay leaf (tej patta),
Kalpasi flower (Stone flower), Star anise, Nutmeg powder,
Asafoetida. Grind it as fine powder
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11. Bafad Masala
A very famous among the catholic community in the
Mangalorean cuisine. It is a blend of 6 spice mix to create an
authentic spice mix powder that is used generously by the
Catholics to prepare the most famous dish called the
“Dukramas” which is a Pork dish.
Mangalorean Style Bafat Pito Recipe by combining all the
ingredients (dry red chillies, coriander seeds, peppercorns,
cumin seeds and turmeric) together in a mixer. Grind them
into a fine smooth spice powder and add it into a storing jar.
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12. Muri Masala
Muri masala is traditionally used in Jhaal muri which is
famous street food using some puffed rice. It has rock salt,
dry mango powder white pepper and red chili powder which
makes it hot and sour. It is similar to a Chat Masala but is
much spicier. Sprinkle some and give a different taste to the
regular bhel, pakoras, papads
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13. Dhansak Masala
A special spice powder mix famous among the Parsi Cuisine.
It is a blend of naturally grown spices that are available in
India. The aromatic Indian spices are ground directly in a
blender in order to keep the fresh smell intact and the
ground spice can be used for various authentic dishes made
in Parsi cuisine.
Combining all the ingredients Coriander (Dhania) Seeds, Dry
Red Chillies, Cloves, Cardamom Pods/Seeds, Cinnamon
Stick, Black cardamom, Whole Black Peppercorns, Bay leaf
(tej patta), Star anise, Mustard seeds, Poppy seeds in a
blender. Blend all the spice into a smooth powder
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14. Panch Phoran Masala
A special spice mix from the Bengali cuisine that uses 5
distinctively used whole spice in India. Such as cumin seeds,
mustard seeds, fennel seeds, nigella seeds and fenugreek
seeds all blended together. This can be simply tossed with
vegetables to create a dry sabzi or used in curries to create a
nice flavour
Preheat a small pan on medium heat. Dry roast all the Panch
Phoran ingredients Cumin seeds, Mustard seed, Fennel
seeds, Kalonji (Onion Nigella Seeds), Methi Seeds until well
roasted and you start smelling the aromas of the roasted
ingredients. Powder the Panch Phoran Masala in a grinder.
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15. Malvani Masala
Most popular spice powder used mainly from the Malvan
region of Maharashtra which falls on the west coast. Being
situated on the coastal borders the malvani cuisine is
influenced by two more other cuisine such as the Konkan
and Goan. This spice mix is used just like the Garam masala
spice powder just few addition of spice like star anise, stone
flower and poppy seeds.
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16. Contributors
E source
Referral Books
Expert feed back
Leading Masala companies
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17. THANK YOU
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