Sandwitch Masala

Preparation Time : 5 mins

Makes : 3/4 cup
Recipe Source: Tarla Dalal
Ingredients:

Cumin Seeds / Whole Jeera - 1/2 cup

Cloves / Krambu / Lavang - 15
Cinnamon / Dalchini / Pattai - 5 cm piece
Whole Black Pepper / Kali Mirch - 2 tblspn
Fennel Seeds / Sombu / Saunf - 1.5 tblspn
Black Salt / Sanchal - 1.5 tblspn
Dry Mango Powder / Amchoor Powder - 1 tblspn

Method:

Toast cumin seeds in a dry pan till it is turns little darker. Let
this cool down to room temp.

Now add everything in a blender and powder it finely.

Let the mix cool. Store this in a air tight container.

Pictorial:
 Take all your ingredients

Start by toasting cumin seeds

 toast on a dry pan, till it gets little darker..
Let this cool down

Now in a clean dry blender jar, take cinnamon sticks

add in fennel seeds

and some cloves

 add in black pepper

and the toasted cooled cumin seeds

add in some amchoor powder

and some black salt

 now time to blend

Make this into a fine powder

 store this in a air tight container and use accordingly..

Garam Masala

reparation Time : 5 mins

Cooking Time : 15 to 20 mins
Makes - 2 cups of spices
Ingredients:
Coriander Seeds / Mullu Malli - 1/2 cup
Fennel Seeds / Saunf / Sombu- 1/2 cup
Cinnamon Stick / Pattai - 1/2 cup( Broken pieces, Filled like a
mount)
Cumin Seeds / Jeerakam - 1/2 cup
Bay Leaf / Punnai Ilai / Brinji Leaf- 15 big leafs
Cardamom / Yelakai - 20
Cloves / Krambu - 20
Star Anise / Annachi mokku - 10
Method:
Heat a heavy bottom pan, and add the spices in that.
Toast it on a low flame till it gets toasted and golden. It will
take around 15 - 20 mins.
Now remove them to a plate and let them cool down.
Now add this to a good blender and make into a fine powder.
Transfer this powder to a paper and allow them to cool down.
Now store them in a air tight container.
Notes:
1)This is a strong garam masala, so use a tsp to flavour the
meals.
2)I store the whole amount in a air tight container in fridge
and take as much as i need in a small container and store in
the cupboard. This way the spices stay fresh.
Pictorial:
Take all your spices
Heat a heavy bottom pan

Add all the spices in

toast, toast, toast

Remove to a plate and let them cool down

Now take them in a blender

 and powder them finely

Put them on a paper, and let them cool down

 Store in a sir tight container

TEA MASALA
Ingrediants:

Milk 3 cups
Tea powder 2 tblspn
Sugar to taste

For Masala Powder:

Cardamom / Yelakai 5 Pods
Cinnamon / Pattai - 2 short stick
Cloves / Krambu 6 pieces
Ginger 2 tblspn minced
Pepper 1 tsp

Method:
In a dry pan add all the masala powder ingrediants and start
roasting. Roast till you get nice aroma from it. Now trasfer
this to a bowl and let it cool down completely. Add this to a
blender or in a mortar or pestle and grind it to a fine powder.
Tranfer it to a air tight container and store for more than a
month.

Now to make masala tea. Heat milk in a sauce pan. When it

comes to a boil, add your tea powder and simmer it.

Now add in ginger, sugar, and a tablespoon of your masala tea

powder and simmer for 5 mins untill all flavours infuse
together.

Strain this mixture in a tea strainer and press it with a spoon to

get all flavours from it.

Pour this chai into individual glasses and serve with any
cookies.
Pictorial: