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.
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