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The Hirshon East Indian 40 Ingredient ‘Bottle Masala’ - शीशा मसाला

The Hirshon East Indian 40 Ingredient ‘Bottle Masala’ – शीशा मसाला


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • ½ kilo dried Kashmiri red chilies
  • 125 grams dried Byadagi chilies
  • 12 grams wheat grain (gehu dana)
  • 40 grams turmeric (haldi)
  • 2 ½ grams black stone flower (dagad phool)
  • 2 ½ grams mugwort (maipatri) (optional)
  • 100 grams cumin seeds (jeera)
  • 7 grams fenugreek seeds (methi)
  • 250 grams coriander seed (dhaniya)
  • 75 grams mustard seeds (rai)
  • 125 grams poppy seeds (khuskhus)
  • 15 grams black peppercorns (kali miri)
  • 10 grams white peppercorns (safed miri)
  • 8 grams cloves (lavang)
  • 5 grams dry ginger (soonth)
  • 125 grams sesame seeds (safed til)
  • 7 ½ grams caraway seeds (shahi jeera)
  • 5 green cardamoms, outside pod removed (choti elaichi)
  • 3 black cardamoms, outside pod removed (badi elaichi)
  • 3 grams cinnamon stick (dalchini)
  • 5 grams cassia stick
  • 5 grams kalonji seeds
  • 5 grams nigella seeds
  • 5 grams asofoetida (hing)
  • 12 grams dried bay leaves (tej pata)
  • ½ nutmeg (jaifal)
  • 2 ½ grams Sichuan peppercorns (tirphal)
  • 2 ½ grams star anise (badiya)
  • 2 ½ grams cobra saffron seeds (nagkesar)
  • 7 ½ grams fennel seed (saunf)
  • 3 grams mace (javitri)
  • 25 grams dried chickpeas (chana dal)
  • 2 ½ grams allspice (kebab chini)
  • 2 ½ grams dried green mango powder (amchoor)
  • 4 strands of Kashmiri saffron (kesar)
  • 5 gm cubeb peppers
  • 3 grams dried rose petals
  • 2 ½ grams dried limes (loomi)
  • 2 ½ grams dried pomegranate seeds (anardana)
  • 15 grams smoked salt or to taste

Instructions

  1. Dry all the ingredients under the hot sun consecutively for 2 days. Otherwise, dry roast the ingredients in a hot pan until fragrant.
  2. Heat a wide-bottomed pan and dry roast the Kashmiri and Byadagi 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.
  3. If your pan is small, then fry in small batches as roasting is a crucial part.
  4. Similarly roast the rest of ingredients for 7-8 mins on low heat or until they are very fragrant and aromatic. Keep stirring in between.
  5. Dry grind the roasted spices until fine or alternatively get it pounded into a mill or chakki.
  6. Store the bottle masala into an airtight container or clean green or amber beer bottles. For longer shelf-life, you can place it in the fridge where it should last up to a year.
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