East Indian Bottle Masala Recipe, How to make East Indian Bottle Masala Recipe
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Recipe type: Spices
RecipeCuisine: East Indian, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 kilo
 
East Indian Bottle Masala recipe a secret, guarded recipes of the East Indian Community which is used for all kind of recipes.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 kilo dried kashmiri red chilies or bedgi chilies (de-seeded)
  • 250 gram dried red madras chilies
  • 25 gram wheat grain (gehu dana)
  • 80 gram turmeric (haldi)
  • 5 gram stoneflower (dagdaphool)
  • 5 gram mugwort (maipatri) (optional)
  • 200 gram cumin seed (jeera)
  • 15 gram fenugreek seed (methi)
  • 500 gram coriander seed (dhaniya)
  • 150 gram mustard seed (rai)
  • 250 gram poppy seed (khuskhus)
  • 50 gram peppercorn (kalimiri)
  • 15 gram cloves (lavang)
  • 250 gram sesame seed (safed til)
  • 15 gram caraway seed (shahi jeera)
  • 14-15 green cardamom (choti elaichi)
  • 7-8 black cardamom (badi elaichi)
  • 10 gram cinnamon stick (dalchini)
  • 10 gram asofoetida (hing)
  • 25 gram bayleaves (tejpata)
  • 1 nutmeg (jaifal)
  • 5 gram goan teppal or tirphal spice
  • 5 gram star anise (badiya)
  • 5 gram saffroncobra (nagkesar)
  • 15 gram fennel seed (saunf)
  • 5 gram mace (javitri)
  • 50 gram bengal gram (chanadal)
  • 5 gram allspice (kebabchini)
  • 7-8 strands of saffron (kesar)
  • salt as required
How to make the recipe?
  1. Dry all the ingredients under hot sun consecutively for 2 days. Otherwise dry roast the ingredients like I have done. Heat a wide bottomed pan and dry roast the kashmiri red chilies for 8-10 mins over low heat. Keep stirring continuously and keep any eye as the chilies shouldn't get burnt so keep the heat low throughout. If your pan is small then fry into small batches as roasting is a crucial part.
  2. Similarly roast the rest of ingredients for 7-8 mins on low heat or until they are fragrant and aromatic. Keep stirring in between.
  3. Dry grind the roasted spices until fine or alternatively get it pounded into a mill or chakki. Store the east indian bottle masala into an airtight container or bottles. For longer life shelf place in the fridge should last upto a year. But better to use them earlier otherwise it's loose it's flavor and taste.
Notes
1. Roast all the spices on low heat until fragrant but don't burn them.
2. Mugwort is optional I didnt use as it wasn't available in my area.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/east-indian-bottle-masala-recipe/