East Indian Bottle Masala from The Essential Marathi Cookbook
पूर्व भारतीय / ईस्ट इंडियन बॉटल मसाला
By Ronald N. Tan
Modified and Adapted from Kaumudi Marathé
Modified and Adapted from Kaumudi Marathé
The classic East Indian spice blend is a primary and essential ingredient in the Mutton Lonvas. As I mentioned in my previous post, my familiarity with the rich flavors of Awadhi and Hyderabadi pakwan led me to doubt that a simple list of ingredients could create a dish flavorful enough for me. However, I was pleasantly surprised to be wrong. The Mutton Lonvas was very tasty and was my first enjoyable experience with the East Indian cuisine of Maharashtra.
Ingredients
25 g Byadagi dry red chilies (ब्याडगी सूखी लाल मिर्चें)
18.75 g Kashmiri dry red chilies (कश्मीरी सूखी लाल मिर्च)
18.75 g whole coriander seeds (साबुत धनिया)
6.25 g turmeric (हल्दी)
6.25 g mango ginger (आंबा हल्दी) [Curcuma amada]
3 g poppy seeds (खसखस)
3 g white sesame seeds (सफेद तिल)
3 g yellow mustard seeds (सरसों के बीज)
3 g cumin seeds (जीरा)
3 g black peppercorns (काली मिर्च)
1.75 g green cardamom pods (छोटी इलायची)
1.75 g cinnamon sticks (दालचीनी के टुकड़े)
1.75 g cloves (लौंग)
1.75 g whole wheat flour (गेहूं का आटा)
1.75 g chana dal (चना दाल)
0.88 g black cumin seeds (शाही जीरा) [Elwendia persica]
0.88 g bay leaves (तेज पत्ते)
0.88 g cassia buds (काला नागकेसर) [Cinnamomum cassia]
0.88 g mace (जावित्री)
0.88 g Malabar mace (रामपत्री / मायपत्रि) [Myristica malabarica]
0.88 g cubeb (कबाबचीनी) [Piper cubeba]
0.88 g asafoetida (हींग)
0.25 g fennel seeds (सौंफ)
0.65 g (⅛) nutmeg (जायफल)
18.75 g Kashmiri dry red chilies (कश्मीरी सूखी लाल मिर्च)
18.75 g whole coriander seeds (साबुत धनिया)
6.25 g turmeric (हल्दी)
6.25 g mango ginger (आंबा हल्दी) [Curcuma amada]
3 g poppy seeds (खसखस)
3 g white sesame seeds (सफेद तिल)
3 g yellow mustard seeds (सरसों के बीज)
3 g cumin seeds (जीरा)
3 g black peppercorns (काली मिर्च)
1.75 g green cardamom pods (छोटी इलायची)
1.75 g cinnamon sticks (दालचीनी के टुकड़े)
1.75 g cloves (लौंग)
1.75 g whole wheat flour (गेहूं का आटा)
1.75 g chana dal (चना दाल)
0.88 g black cumin seeds (शाही जीरा) [Elwendia persica]
0.88 g bay leaves (तेज पत्ते)
0.88 g cassia buds (काला नागकेसर) [Cinnamomum cassia]
0.88 g mace (जावित्री)
0.88 g Malabar mace (रामपत्री / मायपत्रि) [Myristica malabarica]
0.88 g cubeb (कबाबचीनी) [Piper cubeba]
0.88 g asafoetida (हींग)
0.25 g fennel seeds (सौंफ)
0.65 g (⅛) nutmeg (जायफल)
East Indian Bottle Masala from The Essential Marathi Cookbook
Method
Roast the ingredients slowly on a hot, dry griddle over medium heat until aromatic and crisp.
Grind the nutmeg finely and place it in a large bowl. Grind the chilies finely and add them to the bowl with the nutmeg.
Grind the nutmeg finely and place it in a large bowl. Grind the chilies finely and add them to the bowl with the nutmeg.
Grind the remaining ingredients finely. Mix them with the ground spices. Store the mixture in airtight glass jars, away from light.
Kolhapuri Masala from The Essential Marathi Cookbook
कोल्हापुरी मसाला
By Ronald N. Tan
Modified and Adapted from Kaumudi Marathé
Modified and Adapted from Kaumudi Marathé
Ingredients
13 g (½″ piece) ginger (अदरक)
25 g garlic (लहसुन)
13 g (½ small bunch) fresh cilantro, washed and dried (हरा धनिया)
¼ cup coconut oil (नारियल का तेल)
25 g sesame seeds (तिल)
12.5 g poppy seeds (खसखस)
62.5 g roasted dry coconut (कोपरा, भुना हुआ)
5 g black peppercorns (काली मिर्च)
30 g whole coriander seeds (साबुत धनिया)
10 g cumin seeds (जीरा)
1 (4″) cinnamon stick (दालचीनी का टुकड़ा)
5 cloves (लौंग)
2.5 g mace (जावित्री)
⅛ nutmeg (जायफल)
2 Indian bay leaves (तेज पत्ते)
½ tsp black stone flower (दगड़ फूल / पत्थर के फूल)
1 Ceylon ironwood buds (नागकेसर) [Mesua ferrea]
1 cassia buds (काला नागकेसर) [Cinnamomum spp.]
1 green cardamom pod (छोटी इलायची)
1 black cardamom pod (बड़ी इलायची)
¾ tsp turmeric powder (हल्दी)
½ tsp fenugreek seeds (मेथी दाना)
½ tsp black mustard seeds (राई)
2.5 g asafoetida (हींग)
50 g Byadagi dry red chiles (ब्याडगी लाल मिर्चें)
1 tsp salt (नमक)
25 g garlic (लहसुन)
13 g (½ small bunch) fresh cilantro, washed and dried (हरा धनिया)
¼ cup coconut oil (नारियल का तेल)
25 g sesame seeds (तिल)
12.5 g poppy seeds (खसखस)
62.5 g roasted dry coconut (कोपरा, भुना हुआ)
5 g black peppercorns (काली मिर्च)
30 g whole coriander seeds (साबुत धनिया)
10 g cumin seeds (जीरा)
1 (4″) cinnamon stick (दालचीनी का टुकड़ा)
5 cloves (लौंग)
2.5 g mace (जावित्री)
⅛ nutmeg (जायफल)
2 Indian bay leaves (तेज पत्ते)
½ tsp black stone flower (दगड़ फूल / पत्थर के फूल)
1 Ceylon ironwood buds (नागकेसर) [Mesua ferrea]
1 cassia buds (काला नागकेसर) [Cinnamomum spp.]
1 green cardamom pod (छोटी इलायची)
1 black cardamom pod (बड़ी इलायची)
¾ tsp turmeric powder (हल्दी)
½ tsp fenugreek seeds (मेथी दाना)
½ tsp black mustard seeds (राई)
2.5 g asafoetida (हींग)
50 g Byadagi dry red chiles (ब्याडगी लाल मिर्चें)
1 tsp salt (नमक)
Kolhapuri Masala from The Essential Marathi Cookbook
Method
Grind ginger, garlic and coriander leaves to a paste without water.
Gently heat ½ tbsp oil on a griddle. Toast sesame seeds for 3-5 minutes over medium heat. Re-oil the griddle. Toast poppy seeds for 3-5 minutes. Grind them together and set aside.
Re-oil the griddle. Toast coconut for 3-7 minutes, till golden and fragrant. Powder it fine.
Toast the remaining ingredients separately over medium heat, in the order given, except turmeric powder (if used), chili powder and salt. Toast each ingredient for 2-7 minutes, on a lightly oiled griddle, oiling and reheating griddle as required.
Toast the remaining ingredients separately over medium heat, in the order given, except turmeric powder (if used), chili powder and salt. Toast each ingredient for 2-7 minutes, on a lightly oiled griddle, oiling and reheating griddle as required.
Finely grind each ingredient separately. Place in a large bowl. Combine them with garlic paste, coconut, turmeric powder (if used), chili powder and salt. Mix well, sifting the masala through your fingers to break up lumps.
Store immediately in airtight container and away from light.
Kanda-Lasun Masala from Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra
कांदा लहसुन मसाला
By Ronald N. Tan
Adapted and Modified from Aditya Mehendale
Adapted and Modified from Aditya Mehendale
Dry-Roasted Spice Mix
50 g Byadagi dried red chilies (ब्याडगी सूखी लाल मिर्चें)
100 g Kashmiri dried red chilies (कश्मीरी सूखी लाल मिर्चें)
11.25 g (3¾ tsp) cumin seeds (जीरा)
2.5 g (1½ tsp) whole coriander seeds (साबुत धनिया)
4.65 g (1½ tsp) white sesame seeds (सफेद तिल)
1.325 g (½ tsp) black cumin seeds (काला जीरा / शाही जीरा) [Elwendia persica]
1.25 g (1½ tsp) Indian bay leaves (तेज पत्ते)
30 g (1½ tbsp) Himalayan rock salt (सेंधा नमक)
100 g Kashmiri dried red chilies (कश्मीरी सूखी लाल मिर्चें)
11.25 g (3¾ tsp) cumin seeds (जीरा)
2.5 g (1½ tsp) whole coriander seeds (साबुत धनिया)
4.65 g (1½ tsp) white sesame seeds (सफेद तिल)
1.325 g (½ tsp) black cumin seeds (काला जीरा / शाही जीरा) [Elwendia persica]
1.25 g (1½ tsp) Indian bay leaves (तेज पत्ते)
30 g (1½ tbsp) Himalayan rock salt (सेंधा नमक)
Fried Spice Mix
Oil, as required
51.7 g (¾ cup) grated dried coconut (कद्दूकस किया हुआ कोपरा)
(or 100 g / 1 cup frozen young coconut slices, shallow-fried in 2 tbsp coconut oil / नारियल का तेल)
5 g (1½ tsp) black peppercorns (काली मिर्च)
3 g (1½ tsp) cloves (लौंग)
5 g (2 tsp) black cardamom seeds (बड़ी इलायची के दाने)
3 g (1½ tsp) star anise (चक्रफूल)
0.875 g (½ tsp) cassia buds (काला नागकेसर) [Cinnamomum cassia]
1.75 g (½ tsp) asafoetida (हींग)
1 g (1½ tsp) black stone flower (पत्थर के फूल / दगड़ फूल) [Parmotrema perlatum]
51.7 g (¾ cup) grated dried coconut (कद्दूकस किया हुआ कोपरा)
(or 100 g / 1 cup frozen young coconut slices, shallow-fried in 2 tbsp coconut oil / नारियल का तेल)
5 g (1½ tsp) black peppercorns (काली मिर्च)
3 g (1½ tsp) cloves (लौंग)
5 g (2 tsp) black cardamom seeds (बड़ी इलायची के दाने)
3 g (1½ tsp) star anise (चक्रफूल)
0.875 g (½ tsp) cassia buds (काला नागकेसर) [Cinnamomum cassia]
1.75 g (½ tsp) asafoetida (हींग)
1 g (1½ tsp) black stone flower (पत्थर के फूल / दगड़ फूल) [Parmotrema perlatum]
Onion-Garlic Mix
½ cup ghee, for deep-frying (घी)
125 g shallots, thinly sliced (छोटी प्याज़)
118 g (1½ cup) garlic cloves, peeled (लहसुन, छिली हुई)
7 g (1½ tsp) grated ginger (कद्दूकस की हुई अदरक)
125 g shallots, thinly sliced (छोटी प्याज़)
118 g (1½ cup) garlic cloves, peeled (लहसुन, छिली हुई)
7 g (1½ tsp) grated ginger (कद्दूकस की हुई अदरक)
Kanda-Lasun Masala from Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra
Method
For the dry-roasted spice mix, dry-roast the chilies in batches in a large wok. Set aside to cool. Dry-roast the rest of the spices, except the salt, till fragrant. Grind the roasted chilies and spices with the rock salt to a fine powder.
For the fried spice mix, heat a little oil in a wok; fry each ingredient separately till fragrant, adding enough oil to fry each one. Cool and grind to a fine powder.
For the onion mix, heat the oil in a wok; deep-fry the sliced onions in batches till golden brown. Drain on absorbent paper. Empty all but 1 teaspoon of oil from the wok and fry the garlic and ginger for a minute. Grind the onions, garlic and ginger to a fine paste.
Combine all the ground spice mixes, making sure they are well mixed. Mix in more salt if necessary. Store in an airtight container.
Maharashtrian Kanda-Lasun Masala from Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra
Maharashtrian Kanda-Lasun Masala from Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra
Goda (Kala) Masala from The Essential Marathi Cookbook
गोदा (काला) मसाला
By Ronald N. Tan
Adapted and Modified from Kaumudi Marathé
Adapted and Modified from Kaumudi Marathé
Ingredients [Reduced by Factor 8 (~194 Grams)]
14.36 g coconut oil (नारियल का तेल)
1.88 g Indian bay leaves (तेज पत्ते)
1.88 g black stone flower (पत्थर के फूल / दगड़ फूल) [Parmotrema perlatum]
31.125 g grated dried coconut (कोपरा, कद्दूकस किया हुआ)
6.19 g Byadagi dried red chillies (सूखी ब्याडगी लाल मिर्चें)
6.19 g Kashmiri dried red chillies (सूखी कश्मीरी लाल मिर्चें)
6.38 g cumin seeds (जीरा)
3 g black cumin seeds (शाही / काला जीरा) [Elwendia persica]
43.875 g white sesame seeds (सफेद तिल)
62.625 g whole coriander seeds (साबुत धनिया)
3 g cassia buds (काला नागकेसर) [Cinnamomum spp.]
2.625 g cloves (लौंग)
2.625 g cinnamon sticks (दालचीनी के टुकड़े)
1.13 g black peppercorns (काली मिर्च)
3 g asafoetida (हींग)
2.625 g turmeric (हल्दी)
1.88 g kosher / coarse salt (कोषर / मोटा नमक)
1.88 g Indian bay leaves (तेज पत्ते)
1.88 g black stone flower (पत्थर के फूल / दगड़ फूल) [Parmotrema perlatum]
31.125 g grated dried coconut (कोपरा, कद्दूकस किया हुआ)
6.19 g Byadagi dried red chillies (सूखी ब्याडगी लाल मिर्चें)
6.19 g Kashmiri dried red chillies (सूखी कश्मीरी लाल मिर्चें)
6.38 g cumin seeds (जीरा)
3 g black cumin seeds (शाही / काला जीरा) [Elwendia persica]
43.875 g white sesame seeds (सफेद तिल)
62.625 g whole coriander seeds (साबुत धनिया)
3 g cassia buds (काला नागकेसर) [Cinnamomum spp.]
2.625 g cloves (लौंग)
2.625 g cinnamon sticks (दालचीनी के टुकड़े)
1.13 g black peppercorns (काली मिर्च)
3 g asafoetida (हींग)
2.625 g turmeric (हल्दी)
1.88 g kosher / coarse salt (कोषर / मोटा नमक)
Goda (Kala) Masala from The Essential Marathi Cookbook
Method
Gently heat some oil on a griddle. Toast each ingredient separately, except turmeric and salt, in the order listed above for 2-7 minutes each. Toast over medium heat, stirring frequently, till aromatic.
Toast larger quantities in batches. Reheat griddle and oil as required.
Toast larger quantities in batches. Reheat griddle and oil as required.
Put toasted ingredients in a large bowl. Powder them fine, in batches if needed. Mix in turmeric.
Store masala in jars. To store masala long term, spread coarse salt over it before closing the lid tightly.
Store masala in jars. To store masala long term, spread coarse salt over it before closing the lid tightly.
Koli Masala from Pangat, A Feast: Food and Lore from Marathi Kitchens
कोळी मसाला
By Ronald N. Tan
Adapted and Modified from Saee Koranne-Khandekar
Adapted and Modified from Saee Koranne-Khandekar
Ingredients
100 g Byadagi dried red chilies (बेडगी सूखी लाल मिर्च)
75 g Kashmiri dried red chilies (कश्मीरी सूखी लाल मिर्च)
½ tsp asafoetida (हींग)
3 Indian bay leaves (तेज पत्ते)
2 black cardamoms (बड़ी इलायची)
½ tsp caraway seeds (शाही जीरा) [Carum carvi]
1 tbsp cumin seeds (जीरा)
1 tbsp black peppercorns (काली मिर्च)
6 pieces nagkesar / Ceylon ironwood buds (नाग केसर) [Mesua ferrea]
1-inch cinnamon stick (दालचीनी के टुकड़े)
6-7 cloves (लौंग)
¼ cup whole coriander seeds (साबुत धनिया)
½ tsp black stone flower (पत्थर के फूल) [Parmotrema perlatum]
¼ tsp mace (रामपत्री / मायपत्रि)
½ tsp fennel seeds (सौंफ)
6-8 green cardamom pods (हरी इलायची)
½ tsp black mustard seeds (राई)
¼ tsp grated nutmeg (कद्दूकस करा हुआ जायफल)
½ tbsp poppy seeds (खसखस)
½ tbsp white sesame seeds (तिल के बीज)
1 star anise (चक्रफूल)
3–4 green Sichuan peppercorns (तिरफल)
1 tsp ground turmeric (हल्दी)
75 g Kashmiri dried red chilies (कश्मीरी सूखी लाल मिर्च)
½ tsp asafoetida (हींग)
3 Indian bay leaves (तेज पत्ते)
2 black cardamoms (बड़ी इलायची)
½ tsp caraway seeds (शाही जीरा) [Carum carvi]
1 tbsp cumin seeds (जीरा)
1 tbsp black peppercorns (काली मिर्च)
6 pieces nagkesar / Ceylon ironwood buds (नाग केसर) [Mesua ferrea]
1-inch cinnamon stick (दालचीनी के टुकड़े)
6-7 cloves (लौंग)
¼ cup whole coriander seeds (साबुत धनिया)
½ tsp black stone flower (पत्थर के फूल) [Parmotrema perlatum]
¼ tsp mace (रामपत्री / मायपत्रि)
½ tsp fennel seeds (सौंफ)
6-8 green cardamom pods (हरी इलायची)
½ tsp black mustard seeds (राई)
¼ tsp grated nutmeg (कद्दूकस करा हुआ जायफल)
½ tbsp poppy seeds (खसखस)
½ tbsp white sesame seeds (तिल के बीज)
1 star anise (चक्रफूल)
3–4 green Sichuan peppercorns (तिरफल)
1 tsp ground turmeric (हल्दी)
Koli Masala from Pangat, A Feast: Food and Lore from Marathi Kitchens
Method
Dry roast all the spices, except the nutmeg, individually in a pan over low-medium heat and transfer to a blender jar. Add the nutmeg and grind to a fine powder.
Store in an airtight jar for up to 6 months.
