East Indian Bottle Masala

Saturday, 21 March 2009 22:58 Bhavesh Zaveri Bombay Specials - Miscellaneous

Ingredients

Quantity	Measure	Ingredients
3	Kilogram	Chillies, Red Dry
10	Grammes	Aniseed (Suwa, Shopa)
00	Grammes	Coriander/Dhania
250	Grammes	Turmeric/Haldi
250	Grammes	Teel. (Sesame Seeds)
250	Grammes	Mustard Seed
250	Grammes	Kuskus - poppy seeds
250	Grammes	Dhal, Chana (Kabuli chana)
250	Grammes	Wheat - whole.
250	Grammes	Pepper Corns
10	Grammes	Maipatri
50	Grammes	Cinnamon
10	Grammes	Cardamoms
10	Grammes	Cloves (spice)
10	Grammes	Bardian
10	Grammes	Kababchini
10	Grammes	Tirphal
10	Grammes	Naikaiser
10	Grammes	Zaipatri
250	Grammes	Jeera/Cumin Seeds

Method

There are many recipes to make the East Indian Bottle masala, to suit the taste of the user. They differ in pungency, flavour and colour according to the ingredients used. One of the common recipes is the one given here.

Clean the ingredients, and dry them in the sun. Roast each ingredient separately in an earthenware pot, and first pound the red chillies, and then the others, and mix them thoroughly and bottle them in perfectly dry bottles.

Note:

Most of these ingredients are available from Bombay spice dealers, and the names are of Marathi origin.