Category Archives: Dry Masala

Doodh Masala/ Milk Masala

As much as I love doing mega marathons, my challenges every six months surmount the previous ones…but this is something I enjoy as well…my final post on dry powders is the popular masala doodh mixture. While it is just throwing in few nuts and spices, I make it protein packed mixing in some things on and off usually thus avoiding the regular sugar laden milk additions.

The masala doodh is a popular beverage even for popular functions in marathi households. Haldi kumkum was one such event where this is made and served. Since it is served hot I used to hate it as a kid, but now I make it along with my kid who helps me grind it as per his whims and fancies playing with different nuts.

The good part is when he prepares it , he does not let us drink it , and uses it up very fast.

1/2 cup almonds
1/2 cup cashew nuts
1/4 cup pistachios
1 tspn cardamom seeds
1/2 tspn nutmeg powder (optional)
2 tbsp sugar
1 pinch of saffron threads / kesar

1) Roughly crush them in a mortal until it resembles bread crumb like coarse
2) Store in an airtight container and use with more sugar added in the milk as needed

1) You can add wheat gluten/ roasted wheat flour / roasted ragi/ roasted sprouts powder
2) You can add a pinch of ginger/ turmeric when you want to treat cold/ cough or digestive problems along with this powder

Signing off this lovely mega marathon until next time…


Sandwich masala

Growing up I always complained to my mother that her sandwiches never had the punch which I found in the street side stall made sandwiches

Many years later one of the famous sandwich maker in santacruz (Mumbai) started selling his secret sauce the sandwich masala. To date I think nothing in the world matches the taste of his mixture.
I make some batch to last a few months quite often. We do not eat as much sandwiches but this masala works with almost anything…

I add it on top of parathas just before serving them topped with ghee . I also add them to chholes when in a mood to make a quick fix and want to avoid the usual routine onion tomato paste…

This is good to be sprinkled on salads and vegetables as well…you tell me where else you think you can use this in your kitchen recipes.

My penultimate recipe for the cooking carnival will be this beautiful mixture to keep you happy on rush days..

1/2 cup Cumin seeds
1/4 cup black pepper
2 inch cinnamon sticks
1/4 cup amchur powder
2 tspn rock salt 
1 tbsp fennel seeds
1 tbsp cloves 
a pinch of red chillies 
1) In a non stick pan roast all ingredients until they are toasted and smell nice
2) Let them cool down. Now grind them to a fine powder
3) Store in air tight container.

Use as required

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Homemade magic masala – maggi style

I had first planned to post this recipe during BM#37. It has been on my todo list since such a long time…..

Maggi’s magic masala comes in really handy to make some quick fixes like stir fried vegetables, spiced rice or soups. 

With most store bought stuff the challenge has been around the amount of preservatives they use and more importantly the usage of MSG aka ajinomoto. 

So as 3rd in series of dry masalas for quick fixes for kiddos…I am sharing this easy recipe.

2 tbsp onion powder
1 1/4 tbsp garlic powder
2 tspn corainder seeds powder
1 1/2 tspn cumin seeds 
1 tspn black pepper powder
1 tspn Aniseed powder
 1 tspn dried ginger powder
1/2 tspn nutmeg powder
1/4 tspn fenugreek leaves powder
1 tbsp dried coriander leaves powder
1 tspn cloves powder
1 tspn dry mango powder
1 tspn sugar
1 tspn salt
2 tbsp whole wheat flour
1 tbsp vital wheat gluten
1 tbsp corn flour 
1/2 tbsp vegetable oil/ groundnut oil
1 tspn red chilli powder
1 tspn turmeric powder (optional)

1) In a non stick pan, heat the oil, add the wheat flour, wheat gluten, corn flour, onion powder. Saute on low flame until the flour starts smelling aromatic
2) Let this cool down completely.
3) In another pan dry roast the spices – coriander, cumin, aniseed, dried ginger, nutmeg,  cloves, Keep it aside to cool down
4) Now mix the rest of the ingredients.

I added turmeric to match the color of mine with the store bought and it kind of looked the same. I also keep changing the quantities of salt and sugar. Sometimes I have also added rock salt to this and it balances the flavors a lot better.

The above stays well in an airtight container for weeks. I refrigerate it after the first week.

You can mix this as per taste , adjusting sweetness, saltiness and sourness. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Oregano Salt Garlic Powder – Pizza Topping (Dominos style)

For the second day of the last week of cooking carnival, I am sharing the easy recipe of oregano salt powder served with pizzas by Dominos.

My son came home telling me one day saying that he wants oregano bread for short recess.

My enthu led me to bake a whole bread with dried oregano flavor which he promptly rejected saying this is not “that”. Our search for “that” oregano bread went on for many months – focaccia, bread butter with pizza mix, pizza bread, garlic bread sticks got made

Then one day…when i was roasting the pav bun for pav bhaji and little one strolled into the kitchen saying, dont roast….just apply butter and oregano. I did that and he did not like the taste. Then I sprinkled a packet of the dominos pizza topping which worked….it did not take me long to make this masala at home and he is now hooked to this…which will last for a year knowing his taurian traits.

2 tbsp dried oregano
2 tbsp dried basil leaves
1 tbsp dried rosemary
1 tbsp chilli flakes
4 tbsp garlic powder
2 tbsp coarse salt 
1) Lightly roast all the herbs on very low flame
2) Let it cool down completely.
3) Mix the rest of the ingredients
4) Store in air tight

Use this as a topping on breads, pizzas or chapatis

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Chai masala – Tea Masala powder

A sip of warm tea in any season spiced with a good dash of masala propels me through the challenges of the day. As much as I like the tea, I also like the masala chai.

Freshly ground masala at home is usually a culmination of leftover cardamom peels mixed with some more spices. Most tea brands are also bringing their own masala chai versions which is good as you are saved of mixing this and that but the cost of it is not worth the taste. I wont name brands here but being an ardent tea lover I have followed every new variant that comes to the market. 

I eventually settle down to regular black tea with my own added masala. 

For the final week of cooking carnival, I am sharing dry powders which you will almost always find in my kitchen round the year. These are few things that come handy when I have to deal during the rush morning hour. My kiddo loves tea once in a while, and I insist on giving him a light herbal tea infusion using the masala alone when he is under the weather….

1 cup dried  ginger powder
1/4 cup green cardamom
1/8 cup cloves 
1/8 cup black pepper
1″ inch cinnamon stick (optional)
1 tbsp dried tulsi leaves (optional)
1 tbsp dried mint leaves (optional)
1) Lightly roast the cardamom pods with peel, cloves, black pepper and cinnamon stick on slow flame until it is aromatic
2) Now pulse them together with the dried ginger powder.
3) Store in airtight container

Use as required.

Usually 1/4 tspn works well for 1 cup of tea. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Pav Bhaji Masala Powder

It is not required to be made at home especially in India. It is so easily available around that you would hardly want to invest your time an energy. However, going by the sub standard flavours coming primarily from the need to be competitive it is always worth trying it once at home. The other advantage is that you can adjust the taste as per your requirement. Some like their bhaji spicy others prefer tangy. I prefer a bit of both. 

1 cup red cry chilli (I used Kashmiri colorful+ Bedgi – spicier)
1/2 cup coriander seeds
1/4 cup cumin seeds
1 tspn cloves
1/4 cup dry mango powder
1 tspn  black pepper
4 tspn fennel seeds
2 sticks of cinnamon
1 tspn garam masala powder (optional)

1) Dry roast each ingredient (except garam masala) separately in a non stick pan
2) Let them cool down completely
3) Grind them together in a dry grinder. Keep the powder slightly coarse
4) Mix and store in an air tight container.

Home made garam masala (maharashtrian style)

This summer I ended up making quite few plans for my pantry stockings. I barely could achieve the plans but whatever little I could do made me very happy. Especially now during the rains when I end up using some of the good old work.
One such thing on my to-do list has been the popular kanda lasun masala (also known as Kolhapuri masala) which is stocked round the year by Mom and also provided to me . I want to make it at home..some day..

Yes I could not fulfill that wish yet I am happy as I have made part of it…the garam masala that is prepared and added to the onion , garlic coconut roasted powders….
So this year, I ended up making a large bottle which dear mother feels would last me couple of years..I dont know whether she is unhappy about me not going to borrow her masala this year….it may be difficult to see the wings and watch your little worm turn into a butterfly, maybe….just want to tell her though that I owe you so much and I am yet so to learn so many things that this worm will keep crawling back into your cocoon

Coming to the masala that I am now using in all my dishes and getting appreciations.
1 Kg Dry Coriander Seeds (Dhania)
1/2  kg Cumin Seeds (Jeera)

90 gm Mustard Seeds (Mohri/ Rai)
20 gm Black Cardamom (Badi Elaichi)
40 gm Bay Leaves (Tejpatta/ Tamalpatra)
40 gm Cloves (Laung/ Lavang)
30 gm Black Pepper (kali miri)
40 gm Cinnamon (Dalchini)
20 gm Shaha Jire
40 gm Nakeshwar (has a very strong flavor, you can leave this out if you find it overpowering)
40 gm Sesame Seeds
40 gm Poppy Seeds
20 gm Choti Elaichi / Cardamom

40 gm Fenugreek Seeds
20 gm Dagadphul (yet to figure out its english name, but you can skip this)
20 gm Jaypatri / Mace
1/4 Kg Red chilli powder
2 Nutmeg
1) Clean the ingredients and also check for any moss or pests.
2) Spread them out under the sun if possible.
3) Dry roast each of them individually until they start giving out the aromas
4) Grind them in the coffee grinder or dry chutney maker to make fine powder.
5) Sieve through a mesh and keep grinding the remains until you are able to grind it.
6) Store in a clean dry air tight container. Lasts well for a year

You can use this as a replacement to standard garam masala, kitchen king, or any other masala. You can adjust the flavors to suit your palate like adding more cinnamon or cloves. My suggestion is not to add these to the base masala but could be added separately while cooking to give that extra flavors.

– Add this masala along with cardamom (black for meat based and green for vegetable/ paneer), Green  Bay leaf and Cinnamon to make tasty biryani masala

– Add the masala along with more cloves, black pepper, dry mango, rock salt to punjabi dishes
– Add this masala along with crushed ginger powder or fresh ginger to make gravy based items