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Home Mangalore/Goa Recipes Masalas East Indian Bottle Masala

East Indian Bottle Masala

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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.

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