East Indian Bottle Masala

Ingredients

Quantity	Measure	Ingredients	Description:
3000	Grams	Chillies Red Dry	Clean, dry in sun, roast on skillet and pound
250	Grams	Jeera (Cumin Seeds)	Clean, dry in sun, roast on skillet and pound
10	Grams	Cloves (Lavang)	Clean, dry in sun, roast on skillet and pound
10	Grams	Cardamoms (Elaichi)	Clean, dry in sun, roast on skillet and pound
50	Grams	Cinnamon (Dalchini)	Clean, dry in sun, roast on skillet and pound
250	Grams	Pepper Corns	Clean, dry in sun, roast on skillet and pound
250	Grams	Mustard Seed (Sarson)	Clean, dry in sun, roast on skillet and pound
250	Grams	Teel. (Sesame Seeds)	Clean, dry in sun, roast on skillet and pound
250	Grams	Turmeric/Haldi	Clean, dry in sun, roast on skillet and pound
800	Grams	Coriander(Dhania)	Clean, dry in sun, roast on skillet and pound
10	Grams	Aniseed (Suwa, Shopa)	Clean, dry in sun, roast on skillet and pound
10	Grams	Zaipatri	Clean, dry in sun, roast on skillet and pound
10	Grams	Naikaiser	Clean, dry in sun, roast on skillet and pound
10	Grams	Tirphal	Clean, dry in sun, roast on skillet and pound
10	Grams	Kababchini	Clean, dry in sun, roast on skillet and pound
10	Grams	Bardian	Clean, dry in sun, roast on skillet and pound
10	Grams	Maipatri	Clean, dry in sun, roast on skillet and pound
250	Grams	Kuskus - poppy seeds	Clean, dry in sun, roast on skillet and pound
250	Grams	Wheat - whole.	Clean, dry in sun, roast on skillet and pound
250	Grams	Dhal, Chana	Clean, dry in sun, roast on skillet and pound

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 skillet and first pound the red chillies, and then the others, and mix them thoroughly and bottle them in perfectly dry bottles.