I have learnt making East Indian bottle masala by watching and helping my mother during my childhood days. About 20 different spices were sundried for 2-3 days and then roasted on a pan. We would then take it to a mill to grind. Afterwards we would bottle them up in well sterilized bottles and ready for sale.
Today with all that experience and memories in my mind , I managed to create my own recipe with a few amendments with regard to the measurements and ingredients.
Ingredients
500 gms kashmiri chillies
5 gms cloves
5 gms naikaiser(cobra saffron/cassia buds)
5 gms kababchuni(all spice)
5 gms cardamom
5 gms Tirphal(indian sichuan pepper)
5 gms maitpartri(mugwort)
5 gms shahjira
8 gms javitri(mace flower)
8 gms star anise
8 gms cinnamon
50 gms turmeric
30 gms teel(sesame seeds)
30 gms khus khus(poppy seeds)
60 gms wheat
40 gms pepper corns
50 gms coriander seeds
15 gms mustard seeds
25 gms cumin seeds
10 gms fennel seeds(saunf)
Method
Sun dry for above spices 2 to 3 days.
When chillies are nice and crisp,Dry roast the chillies. Also dry roast all above spices.
Once cooled down dry grind chillies separately .
Then dry grind the spices in the mixer.keep sifting and grinding to get a fine powder.
Mix both together and bottle once cool.
Alternative : You can also go for
300 gms Kashmiri chillies
100 gms Reshampatti chillies
100 gms Bedgi chillies
or
300 gms Kashmiri chillies
200 gms Bedgi chillies
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