25 MASALA POWDERS OF INDIAN CUISINE

TASTE

OF

INDIA

TO DECIDE THE TASTE OF THE

RECIPE BY YOURSELF

BALD NACHI
Taste of India – 25 Masala Powders of Indian Cuisine

Taste of India
25 Masala Powders of Indian Cuisine

(To Decide The taste of Your Recipe by Yourself)

By
Nachiappan Chidambaram
(Bald Nachi)

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Taste of India – 25 Masala Powders of Indian Cuisine

Table of Contents
AUTHOR ......................................................................................................................................................... 3
INTRODUCTION .......................................................................................................................................... 5
Sambar Masala Powder .......................................................................................................................... 6
Udupi Rasam Powder ............................................................................................................................... 7
Mysore Rasam Powder ............................................................................................................................ 8
Vatha Kuzhambu Masala Powder ....................................................................................................... 9
Garam Masala Powder ......................................................................................................................... 10
Biryani Masala Powder ........................................................................................................................ 11
Tamarind Rice Powder ......................................................................................................................... 12
Vangi Bath Powder ................................................................................................................................ 13
Bisi Bele Bath Powder ........................................................................................................................... 14
Milk Masala Powder .............................................................................................................................. 15
Masala Chai Powder .............................................................................................................................. 16
Idli Powder (Gun Powder) ................................................................................................................... 17
Peri Peri Masala Powder ...................................................................................................................... 18
Pav Bhaji Masala Powder .................................................................................................................... 19
Maggi Tastemaker ................................................................................................................................. 20
Chaat Masala Powder ........................................................................................................................... 21
Dabeli Masala Powder (Bombay Style) ........................................................................................... 22
Achari Masala Powder (Pickle Masala) .......................................................................................... 23
Karahi Masala or Kadai Masala Powder ....................................................................................... 24
Chettinad Roast Masala Powder ....................................................................................................... 25
Madras Curry Powder (All purpose Curry Powder) ................................................................... 26
Pepper Roast Masala Powder ............................................................................................................. 27
Tandoori Masala Powder ..................................................................................................................... 28
Channa Masala Powder ........................................................................................................................ 29

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Taste of India – 25 Masala Powders of Indian Cuisine

Paruppu Podi (Andhra Style) ............................................................................................................. 30

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Taste of India – 25 Masala Powders of Indian Cuisine

AUTHOR
This is me Chef Nachi holding 15 years of
experience in the culinary industry. I am a
chef by passion and by profession. Have
gained experience from working as an
executive chef in various star hotels in
India, travelled around the world and
mastered the continental cuisine during my
journey as a chef in various cruise lines.
Had opened up nearly 8 Indian restaurant
outlets across various states of USA. With
all the knowledge and skills learned along
in this journey of the past 15 years,
recently I had thought of spreading my
culinary knowledge to all those who are
eagerly looking for it. So, I had stepped up into the digital world recently and started to
share lots of interesting recipes online, which could reach millions of people and get
benefited out of it.
All my courses are from both the experience along with my creativity. Yes! last but not
least, cooking is all about transferring emotions into food, for that, you really need to be
confident on what you are doing, so if you wanted to be really confident with your culinary
skills, follow my courses in Udemy platform and get various benefits out of it and expose
your passion towards cooking by learning it more and prove the world who you are.

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Taste of India – 25 Masala Powders of Indian Cuisine

INTRODUCTION
SPICES
A Spice is a seed, fruit, bark, salt or other plant substance used for flavoring or coloring
food. Spices are distinguished from herbs, which are the leaves or stems of plants used
for flavoring or as a garnish. Spices are sometimes used in medicines, religious rituals,
cosmetics or even for perfume production.
The word Spice comes from the old French word “Espice” which became Epice and which
came from the Latin root “Spec.”
The earliest written record in India on Spices is found in the Vedas such as the Rig Veda
(around 6000 BC) and the Yajur Veda, Sama Veda and Atharva Veda. During the Vedic
period information was primarily handed down orally from generation to generation
through the medium of hymns, the mountains, tropical rain forests, wetlands, rich valleys
and the green fields, all rich in Indian spices. The history of Indian spices lies in the
abundance and goodness of mother nature.
For almost 5000 years the Arabs controlled the spice trade until the Europeans
discovered a sea route to India. In search for a cheaper way to obtain spices, many
explorations were done through sea voyages. Ferdinand Magellan, Vasco Da Gama and
Christopher Columbus are but a few. In 1497 the Portuguese “Vasco Da Gama” having
traveled around Africa, discovered “Kozhikode” on the South West Coast of India in 1498.
Even in the ancient and medieval ages the Indian spices played a significant role in
strengthening its economic condition. The history of Indian spices narrates a long tale of
trading with the ancient civilizations. Spices were in great demand to preserve the flavor
of food due to the lack of refrigerator and cold storage. Fierce competition among the
giants to control the spice trade led to the Colonization of India, the Portuguese, the
Dutch, the French, the Spanish and the British, all established monopoly over certain
ports of spice trade. Empires were built, fortunes were made by brutal conquests and
piracy, all because of hunger and greed. This era saw the formation of the trading empire
which was known as the “British East India Company.” what followed is known to every
Indian either through life experience or through our history book.
With time, the trade grew in leaps and bounds and eventually the spices board of India
was set up to administer the spice trading. Kerala, Punjab, Gujarat, a few more North
East states, Uttar Pradesh and several other states became the hubs for growing spices.
Indian spices are used for flavoring food, for medicines, pharmaceuticals, perfumes and
cosmetics.

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Taste of India – 25 Masala Powders of Indian Cuisine

Sambar Masala Powder

Ingredients:
Coriander Powder - 50 gm
Cumin Seeds - 25 gm
Black Peppercorn - 25 gm
Fenugreek Seeds - 10 gm
White Sesame Seeds - 20 gm
Chana Dal - 25 gm
Urad Dal - 25 gm
Dry Red Chilli - 15 Nos
Curry Leaves - 3 sprig
Raw Rice - 15 gm
Hing - 10 gm

Method:
1. This sambar masala powder is actually best for preparing sambar that goes very
well with both tiffin’s like Dosa, Idli, Pongal and also for white rice.
2. All the whole spices and condiments have to be dry roasted, but not all together, it
has to be roasted in combinations, because the roasting time is varied for each
ingredient.
3. Coriander, Cumin, Peppercorn can be roasted together, Fenugreek and white
Sesame seeds have to be roasted together, Dry red chilli and Curry leaves can be
roasted in combination, then Urad dal, Chana dal and Rice can be roasted
together.
4. Combine all of the roasted ingredients in a plate and let it come down to room
temperature, then grind it to fine powder.
5. After grinding, this Sambar masala powder can be stored in the airtight container
in order to avoid spoiling and to trap the flavor inside the masala for a longer period
of time, store it in a dry place.

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Taste of India – 25 Masala Powders of Indian Cuisine

Udupi Rasam Powder

Ingredients:
Coriander Seeds - 150 gm
Cumin Seeds - 50 gm
Fenugreek Seeds - 10 gm
Kashmiri Chilli - 20 Nos
Curry Leaves - 2 Sprig
Hing - 1.5 tsp
Coconut oil - 75 ml

Method:
1. Fry all the ingredients one by one individually in coconut oil, remove it from the oil
once the color changes and then put it in the tissue lined plate to remove the extra
oil and allow it to cool down to room temperature.
2. Then take all the whole spices together in the Mixer jar, blend it to a coarse powder,
again allow it to cool down, then store it in the airtight container, this can be stored
for a maximum of 2 weeks in room temperature and 2 months in refrigerator. This
Udupi Rasam Powder can be used to make not only Rasam, but also for some of
the vegetable preparations like Kerala Fry, Sweet Potato, Potato Masala, Kovakkai
Fry, etc.,

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Taste of India – 25 Masala Powders of Indian Cuisine

Mysore Rasam Powder

Ingredients:
Dry Red Chilli - 20 Nos
Chana Dal - 25 gm
Black Peppercorn - 40 gm
Cumin Seeds - 25 gm
Dry Coriander Seeds - 50 gm
Urad Dal - 25 gm
Curry Leaves - 2 Sprig
Grated Coconut - 50 gm

Method:
1. Dry red chilli and Curry leaves have to be dry roasted together.
2. Grated fresh coconut has to be roasted separately to remove the moisture or we
can replace it with desiccated coconut, but roasting is compulsory till golden brown.
3. Peppercorn, Cumin seeds, Coriander seeds all these have to be dry roasted
together.
4. Chana dal and Urad dal can be roasted in combination.
5. Combine all the dry roasted ingredients in a plate and allow it to cool completely.
6. Take all the spice mixture in a Mixer jar and then blend it to a coarse powder, again
allow it to cool and then store it in the airtight container in a dry place, for the
maximum of 2 weeks in room temperature and 2 months in refrigerator.

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Taste of India – 25 Masala Powders of Indian Cuisine

Vatha Kuzhambu Masala Powder

Ingredients:
Coriander Seeds - 100 gm
Dry Red Chilli - 6 Nos
Kashmiri Dry Chilli - 4 Nos
Toor Dal - 25 gm
Urad Dal - 25 gm
Black Peppercorn - 25 gm
Cumin Seeds - 15 gm
Fenugreek Seeds - 10 gm
Mustard Seeds - 10 gm
Curry Leaves - 2 Sprig
Hing - 1 tsp
Gingelly Oil - For Tempering

Method:
1. For roasting the below, use 1/2 tbsp of Gingelly oil for each combination.
2. Coriander seeds, peppercorn, cumin seeds all three can be roasted together.
3. Mustard seeds and Fenugreek seeds have to be roasted together.
4. Toor dal and Urad dal can be roasted together.
5. Dry red chilli and Curry leaves have to be roasted together.
6. Take all the dry roasted ingredients together in a plate, mix the Hing along with
that, and allow the mixture to cool down.
7. Then blend it to a fine powder, again allow it to cool completely, then transfer it in
an airtight container and it can be stored for three months at room temperature.

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Taste of India – 25 Masala Powders of Indian Cuisine

Garam Masala Powder

Ingredients:
Bay Leaf - 10 Nos
Cumin Seeds - 100 gm
Fennel Seeds - 50 gm
Cinnamon Sticks - 10 Nos
Green Cardamom - 10 Nos
Cloves - 25 gm
Black Cardamom - 5 Nos
Black Peppercorn - 25 gm
Nutmeg - 2 Nos
Ginger Powder - 2 tbsp
Shah Jeera
(Caraway seeds) - 10 gm

Method:
1. Dry roast all the ingredients except Ginger powder together in a slow flame till the
color changes, but make sure it should not get burned.
2. Allow it to cool down till room temperature.
3. Take altogether in a mixer jar along with the powder blend it to a fine powder, again
allow it to cool.
4. Transfer it in an airtight container and store it in a dry place, it can be stored up to
6 months at room temperature.
5. This Garam Masala powder is used for flavoring all types of Indian curries, for
Tandoori marination and even for Biryani.

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Taste of India – 25 Masala Powders of Indian Cuisine

Biryani Masala Powder

Ingredients:

Bay Leaf - 10 Nos

Coriander Seeds - 65 gm
Cumin Seeds - 40 gm
Fennel Seeds - 30 gm
Shah Jeera - 20 gm
Black Cardamom - 4 Nos (20 gm)
Cinnamon Sticks - 60 gm
Black Peppercorn - 40 gm
Cloves - 20 gm
Star Anise - 30 gm
Nutmeg - 1 No
Jaiphal (Javithri) - 4 to 5 Nos
Green Cardamom - 40 gm
Dry Red Chilli - 15 Nos
Stone Flower - 20 gm
Poppy Seeds - 20 gm

Method:
1. Dry roast altogether in a slow flame, allow it to cool for a while till it comes down to
room temperature.
2. Then grind it to a fine powder and again allow it to cool, in this we can add 20 gm
of turmeric powder along with the powdered masala, but it's optional, after cooling
down, store it in an airtight container for up to 6 months at room temperature.
3. This Biryani Masala powder can be used for all styles of Biryani of both Vegetarian
and Non-vegetarian.

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Taste of India – 25 Masala Powders of Indian Cuisine

Tamarind Rice Powder

Ingredients:
Coriander Seeds - 60 gm
Dry Red Chilli - 15 Nos
Chana Dal - 60 gm
Urad Dal - 40 gm
Fenugreek Seeds - 10 gm
White Sesame Seeds - 80 gm
Curry Leaves - 4 Sprig

Method:
1. First dry roast Coriander seeds and Dry red chilli together in slow flame, transfer it
to a plate.
2. Then dry roast the Fenugreek, Chana dal and Urad dal together till the color
changes to golden brown, transfer it to the same plate.
3. Then dry roast the white Sesame seeds separately till the raw flavor goes off from
it and the color changes to the golden brown.
4. Then at last dry roast the Curry leaves and then add this along with other roasted
spices to allow it to cool.
5. Then transfer it in the Mixer jar & grind it to a coarse powder.
6. Again, allow it to cool and then store it in the airtight container for 6 months at room
temperature.
7. This Tamarind Masala powder is used for making variety rice which is very famous
in South Indian cuisine.

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Taste of India – 25 Masala Powders of Indian Cuisine

Vangi Bath Powder

Ingredients:
Cinnamon Sticks - 25 gm
Green Cardamom - 50 gm
Cloves - 40 gm
Poppy Seeds - 20 gm
Coconut Oil - 50 mL
Coriander Seeds - 75 gm
Urad Dal - 75 gm
Chana Dal - 75 gm
Fenugreek Seeds - 20 gm
Cumin Seeds - 20 gm
Coconut Slice - 100 gm
Kashmiri Red Chilli - 25 Nos

Method:
1. As a first step, heat the pan then add Cinnamon, Cardamom, Cloves, Poppy seeds
all together. Keep the flame low and dry roast all the ingredients till you get the
nice flavor, then transfer it in a bowl.
2. Then in the same pan add Coconut oil, once the oil is heated add the remaining
ingredients one by one and remove it one by one, after each ingredient is fried in
oil, remove it and put it in the strainer to remove the excess oil.
3. At last, when we are about to fry the Kashmiri red chilli, make sure the flame is
switched off to avoid burning.
4. Take both the dry roasted and oil fried set of ingredients in the Mixer jar, blend it
to a coarse powder, allow it to cool completely, then store it in an airtight jar for a
maximum of 2 weeks at room temperature and 2 months in the refrigerator.
5. This Vangi Bath powder is mainly used for making a Karnataka special variety rice
made with Brinjal and also used for making several dry vegetable preparations.

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Taste of India – 25 Masala Powders of Indian Cuisine

Bisi Bele Bath Powder

Ingredients:
Chana Dal - 50 gm
Urad Dal - 50 gm
Poppy Seeds - 50 gm
Kashmiri Red Chilli - 50 gm
Cloves - 20 gm
Cinnamon Sticks - 20 gm
Cumin Seeds - 20 gm
Fenugreek Seeds - 10 gm
Coriander Seeds - 100 gm
Bay Leaf - 5 Nos
Desiccated Coconut - 50 gm

Method:
1. Dry roast all the above said ingredients one by one except Kashmiri red chilli and
transfer it to a plate.
2. Kashmiri red chilli has to be fried in 2 to 5 tsp of Oil.
3. Combine all the roasted ingredients together along with fried chilli in a plate, allow
it to cool completely.
4. Then blend it to a fine powder, again allow it to cool and then transfer it in the
airtight container and use it for a maximum of 2 weeks at room temperature and 2
months in the refrigerator.
5. This Bisi bele bath powder is specially for flavoring Karnataka’s authentic style of
Sambar rice.

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Taste of India – 25 Masala Powders of Indian Cuisine

Milk Masala Powder

Ingredients:
Almonds - 25 gm
Pistachio - 15 gm
Cashew Nut - 25 gm
Green Cardamom - 5 Nos
Fennel Seeds - 10 gm
Dry Ginger Powder - 4 gm
Saffron - A Pinch
Sugar - 20 gm
Turmeric Powder - ¼ tsp

Method:
1. Dry roast all 3 Nuts, Cardamom, Fennel all together in a pan in a slow flame, till
the nice flavor comes out of the nuts.
2. Once cool down, take the nuts mixture in the Mixer jar, add Ginger powder, Saffron,
Sugar, Turmeric Powder blend into a fine powder.
3. Transfer it in an airtight container and we can use it for 3 months by storing it in
the refrigerator.

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Taste of India – 25 Masala Powders of Indian Cuisine

Masala Chai Powder

Ingredients:
Green Cardamom - 40 gm
Cloves - 20 gm
Peppercorn - 20 gm
Cinnamon Sticks - 8 gm
Fennel Seeds - 10 gm
Dry Ginger - 30 gm
Tulsi Seeds - 6 Nos (Optional)
Nutmeg - ½ No

Method:
1. Dry roast all the ingredients together except dry Ginger.
2. Dry Ginger has to be roasted separately.
3. Then blend it to a fine powder using a Mixer jar, allow it to cool, then store it in an
airtight container for 3 to 4 months in a dry place, use it along with tea powder, for
making a refreshing Masala Chai.

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Taste of India – 25 Masala Powders of Indian Cuisine

Idli Powder (Gun Powder)

Ingredients:
Chana Dal - 250 gm
Urad Dal - 500 gm
Dry Red Chilli - 125 gm
White Sesame Seeds - 20 gm
Hing - 4 gm
Salt - As per Taste
Curry leaves - 2 Sprig
Whole Garlic (with Skin) - 6 Cloves
Sesame Oil - 20 mL

Method:
1. Heat the pan, add ½ tsp of oil, add Chana dal, roast it in low flame, till it gets nice
brown color and crispier, transfer it to a plate.
2. In the same pan, again add ½ tsp of oil, add in the Urad dal, roast it in low flame
till golden brown, again transfer this to the plate.
3. In the same pan, add in the Sesame seeds, dry roast it in low flame till golden
brown, again transfer this to the plate.
4. Then in the same pan add ½ tsp of oil and add dry Red Chilli, Curry leaves, whole
Garlic, roast it till the color changes, transfer it to the plate.
5. Allow it to cool, then take all together in a Mixer jar, add Hing and Salt, blend it to
90% powder, allow it to cool, then store it in an airtight container for 6 months at
room temperature.
6. This Idli powder can be served as an accompaniment for Idli and all varieties of
Dosa along with gingelly oil.

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Taste of India – 25 Masala Powders of Indian Cuisine

Peri Peri Masala Powder

Ingredients:
Onion Powder - 2 tbsp
Garlic Powder - 2 tbsp
Dried Parsley - 2 tbsp
Dried Oregano - 2 tbsp
Sugar (powdered) - 2 tbsp
Citric Acid - 2 tbsp
Chilli Flakes - 2 tbsp
Chilli Powder - 2 tbsp
Salt - 2 tbsp

Method:
1. Take a Jar or a Bottle with lid and add equal proportion of all the spice powder in
that, cover the lid and shake it to make sure all get mixed thoroughly, Peri Peri
Masala is ready to use.
2. This Peri Peri Masala is a South African Spice Mix, which is used to do flavor and
enhance the taste of Pizza, Burger, French Fries, Nachos, Wraps, etc., to sprinkle
on top of it.
3. This can be stored for a maximum of 2 months at room temperature.

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Taste of India – 25 Masala Powders of Indian Cuisine

Pav Bhaji Masala Powder

Ingredients:
Dry Red Chilli - 10 Nos
Coriander Seeds - 80 gm
Cumin Seeds - 40 gm
Black Peppercorn - 20 gm
Cinnamon Sticks - 2 Nos (½ inch)
Cloves - 4 gm
Black Cardamom - 4 Nos
Fennel Seeds - 20 gm
Green Cardamom - 4 Nos
Dry Mango Powder - 40 gm
Dry Ginger Powder - 20 gm

Method:
1. Dry roast all together in slow flame except the Ginger powder and Mango powder,
then take it in a Mixer jar add Mango powder and Ginger powder, blend it to a fine
powder, store it in an airtight container for 6 months in a dry place.
2. This Pav Bhaji masala powder is used for flavoring the Potato Bhaji served with a
special type of bread called Pav Bun, which is a famous street food of Indian
cuisine.

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Taste of India – 25 Masala Powders of Indian Cuisine

Maggi Tastemaker

Ingredients:
Onion Powder - 1.5 tbsp
Garlic Powder - 1.5 tbsp
Chilli Powder - 1 tbsp
Coriander Powder - 1.5 tbsp
Pepper Powder - 1 tbsp
Ginger Powder - ½ tbsp
Dry Mango Powder - ½ tbsp
Fenugreek Powder - ¼ tbsp
Garam Masala - 1.5 tbsp
Citric Acid - ½ tbsp
Sugar (powdered) - 1.5 tbsp
Corn Flour - 1 tbsp
Salt - 1 tbsp

Method:
1. Take a Jar or a Bottle with lid and add all the spice powders above said in that,
cover the lid thoroughly, shake it well make sure all the powders got mixed
thoroughly, Maggi Tastemaker is ready to use.
2. This can be stored in an airtight container for a maximum of 3 months at room
temperature.
3. This Maggie Tastemaker is used for flavoring noodles and the homemade Maggie.

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Taste of India – 25 Masala Powders of Indian Cuisine

Chaat Masala Powder

Ingredients:
Coriander Seeds - 50 gm
Cumin Seeds - 50 gm
Black Peppercorn - 25 gm
Dry Red Chilli - 10 to 12 No
Dry Mango Powder - 20 gm
Black Salt - 125 gm
Citric Acid - 10 gm
Asafoetida - 4 gm

Method:
1. Dry roast all the whole spices in a slow flame, allow it to cool then take it in a Mixer
jar, add in all the powdered spice together.
2. Blend it to a fine powder, allow it to cool, tihen transfer it in an airtight container,
we can use it for 6 months at room temperature.
3. This Chaat Masala is used for enhancing the taste and flavor of salads, snacks &
savoury and fried pakoras.

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Taste of India – 25 Masala Powders of Indian Cuisine

Dabeli Masala Powder (Bombay Style)

Ingredients:
Coriander seeds - 40 gm
Cumin Seeds - 10 gm
White Sesame Seeds - 10 gm
Peppercorn - 10 gm
Cloves - 4 Nos
Fennel Seeds - 10 gm
Star Anise - 1 No
Cinnamon Sticks - ½ inch
Black Cardamom - 1 No
Bay Leaf - 1 No
Spice Powders
Chilli Powder - 2 tbsp
Black Salt - ½ tbsp
Dry Mango Powder - ½ tbsp
Salt - 1 tbsp
Sugar - 1.5 tbsp
Desiccated Coconut - 1.5 tbsp

Method:
1. Dry roast all these whole spices together in slow flame, then allow it to cool, after
that transfer it in the Mixer jar, in this add all the spice powders.
2. Blend all this together along with whole spices (roasted) to a fine powder, allow it
to cool then transfer it in an airtight container and store it in a dry place for at least
6 months at room temperature.
3. This masala is good for making Vada Pav, Pav Bhaji to apply on the bread while
toasting to enhance the taste.
4. This powdered spice has to be mixed along with the coarsely powdered roasted
peanut only while the time of preparing Vada Pav.

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Taste of India – 25 Masala Powders of Indian Cuisine

Achari Masala Powder (Pickle Masala)

Ingredients:
Kashmiri Red Chilli - 15 Nos
Coriander Seeds - 40 gm
Kalonji Seeds - 40 gm
Fennel Seeds - 100 gm
Mustard Seeds - 80 gm
Fenugreek Seeds - 20 gm
Cumin Seeds - 100 gm
Turmeric Powder - 20 gm
Hing - 20 gm
Dry Mango Powder - 80 gm
Salt - 2 tbsp

Method:
1. Dry roast all the whole spices and condiments together in a slow flame, then allow
it to cool.
2. Take the roasted spices in the Mixer Jar, add the remaining ingredients according
to the measurement, blend it to a fine powder, allow it to cool, then we can store it
for 6 months in an airtight container at room temperature.
3. It goes very well with any kind of pickles, or for many Achari gravies. For example,
Achari Paneer, Achari Aloo Veg Curry, Achari Chicken, etc.,

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Taste of India – 25 Masala Powders of Indian Cuisine

Karahi Masala or Kadai Masala Powder

Ingredients:
Coriander Seeds - 100 gm
Fennel Seeds - 20 gm
Cumin Seeds - 20 gm
Black Peppercorn - 40 gm
Cinnamon Stick - 2 inch
Green Cardamom - 8 Nos
Black Cardamom - 2 Nos
Bay Leaf - 2 Nos
Kashmiri Red Chilli - 10 Nos

Method:
1. Dry roast all together in slow flame, then allow it to cool, blend it to a coarse
powder.
2. After cooling down completely, store it in an airtight container for 6 months at room
temperature.
3. This Masala powder goes very well with both Veg and Non-veg Karahi masala
gravies.

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Taste of India – 25 Masala Powders of Indian Cuisine

Chettinad Roast Masala Powder

Ingredients:
Coriander Seeds - 60 gm
Cumin Seeds - 20 gm
Black Peppercorn - 40 gm
Fennel Seeds - 20 gm
Cinnamon Sticks - 1 inch
Green Cardamom - 5 Nos
Cloves - 5 Nos
Bay Leaf - 4 Nos
Star Anise - 2 Nos
Stone Flower - 10 gm
Dry Red Chilli - 10 Nos
Desiccated Coconut - 100 gm (roasted separately)

Method:
1. Dry roast all together in a slow flame, allow it to cool, then powder it in a blender
to 90%, let it cool again, then store it in an airtight container for a maximum of 2
weeks at room temperature and 2 months in the refrigerator.
2. This Chettinad Masala powder is used for making South Indian special chicken
and mutton curries.

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Taste of India – 25 Masala Powders of Indian Cuisine

Madras Curry Powder (All-purpose Curry

Powder)

Ingredients:
Chana Dal - 40 gm
Toor Dal - 40 gm
Urad Dal - 30 gm
Black Peppercorn - 40 gm
Cumin Seeds - 40 gm
Fenugreek - 10 gm
Fennel Seeds - 40 gm
Mustard Seeds - 10 gm
Raw Rice - 30 gm
Coriander Seeds - 200 gm
Dry Red Chilli - 100 gm
Fresh Turmeric - 25 gm
Curry Leaves - 8 Sprigs

Method:
1. This masala powder can be used for chicken, mutton, fish and vegetable gravies.
2. For this masala powder, all the spices and condiments used have to be dry roasted
individually in slow flame.
3. Just for Dal and Coriander seeds, we need to use 1 tsp of oil to give extra
crispiness.
4. After dry roasted combine all together in a plate, allow it to cool and till it gets crisp.
5. Then blend it to a fine powder, again spread the powdered spice in a plate to allow
it to cool completely then store it in an airtight container for a maximum of 6 months
at room temperature.

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Taste of India – 25 Masala Powders of Indian Cuisine

Pepper Roast Masala Powder

Ingredients:
Black Peppercorn - 200 gm
Coriander Seeds - 100 gm
Cumin Seeds - 150 gm
Fennel Seeds - 75 gm
Dry Red Chilli - 100 gm
Cashew Nuts - 100 gm
Curry Leaves - 10 Sprigs

Note: Cashew Nuts can be replaced with Dhaliya (Roasted Gram Dal)

Method:
1. Dry roast all together in a slow flame, allow it to cool then powder it finely in a
blender, let it cool again, then store it in an airtight container for a maximum of 1
month at room temperature and 3 months in the refrigerator.
2. This goes along very well with all dry preparation like Chukka type South Indian
dishes both Veg and Non-veg.

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Taste of India – 25 Masala Powders of Indian Cuisine

Tandoori Masala Powder

Ingredients:
Coriander Seeds - 80 gm
Cumin Seeds - 60 gm
Black Peppercorn - 40 gm
Cinnamon Sticks - 1 inch
Green Cardamom - 5 Nos
Black Cardamom - 4 Nos
Cloves - 8 Nos
Jaiphal (Javithri) - 3 Nos
Spice Powders
Ginger Powder - 2 tsp
Garlic Powder - 2 tsp
Nutmeg Powder - 1 tsp
Kasoori Methi - 20 gm
Black Salt - 2 tsp
Dry Red Food Color - 1 tsp

Method:
1. Dry roast all these whole spices together in slow flame, then allow it to cool, after
that transfer it in the Mixer jar, in this add all the spice powders.
2. Blend all this together along with whole spices (roasted) to a fine powder, allow it
to cool then transfer it in an airtight container and store it in a dry place for at least
6 months at room temperature.
3. This masala goes very well for all Kebab Marination.

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Taste of India – 25 Masala Powders of Indian Cuisine

Channa Masala Powder

Ingredients:
Dry Red Chilli - 10 to 15 nos
Coriander Seeds - 40 gm
Fennel Seeds - 10 gm
Black Peppercorn - 10 gm
Green Cardamom - 8 Nos
Black Cardamom - 2 Nos
Spice Powders
Turmeric Powder - ¼ tsp
Dry Mango Powder - 25 gm
Kasoori Methi - 25 gm
Black Salt - 1 tsp

Method:
1. Dry roast all these whole spices together in slow flame, then allow it to cool, after
that transfer it in the Mixer jar, in this add all the spice powders.
2. Blend all this together along with whole spices (roasted) to a fine powder, allow it
to cool then transfer it in an airtight container and store it in a dry place for at least
6 months.
3. This masala will be used to prepare Chole Masala and it goes as an
accompaniment for Batura.

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Taste of India – 25 Masala Powders of Indian Cuisine

Paruppu Podi (Andhra Style)

Ingredients:
Toor Dal - 100 gm
Dhaliya - 100 gm
Black Peppercorn - 10 gm
Cumin Seeds - 20 gm
Curry Leaves - 4 Sprig
Hing - 10 gm
Dry Red Chilli - 10 to 12 nos
Salt - 10 gm

Method:
1. Dry roast Toor dal and Dhaliya together in slow flame, then transfer it to a plate.
2. In the same pan, add the remaining ingredients together and roast it in slow flame
and again transfer it to a plate and let it cool.
3. Blend all this together to a fine powder, allow it to cool then transfer it in an airtight
container and store it in a dry place for at least 6 months at room temperature.
4. This Paruppu podi has to be served along with hot Rice with Ghee on top of it
mainly for lunch.

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