Masalas (spice blends)
This is a technique "recipe" where we show you how to toast whole spices. I have included 4 different variations here: channa, garam, "curry powder" and chai masalas. The masala I make in the video is for Channa Masala (next video in the series) and uses the full amount that is in this recipe.
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon fennel seed
- 2 whole cloves
- 2 green cardamom pods
- 1 small (2.5cm/1") cinnamon stick
- 3 tablespoons coriander seed
- 1 tablespoon cumin seed
- 1 teaspoon fennel seed
- 2 whole cloves
- 3 green cardamom pods
- 1 teaspoon black peppercorn
- 1 stick cinnamon (8cm/3")
- 1 whole star anise
- 1 bay leaf
- 1/4 teaspoon freshly grated nutmeg (added after toasting)
- 3 tablespoons coriander seed
- 1 tablespoon cumin seed
- 1/2 teaspoon chili flakes
- 1/2 teaspoon black peppercorn
- 1 1/2 tablespoon turmeric powder (added after toasting)
- 1 teaspoon ginger powder (added after toasting)
- 1 teaspoon mustard powder (added after toasting)
- 3 green cardamom pods
- 2 whole cloves
- 5 black peppercorns
- 1 cinnamon stick (2.5cm/1")
- 1/4 teaspoon fennel seed
- 1 cup water
- 1 cup milk (dairy or plant)
- 1 tablespoon loose black tea (or 1 tea bag)
- 2 slices fresh ginger (if you have dried you can add it to the spice blend mixture)
- sweetener of choice (traditionally this is jaggery, you can use any dry or liquid sweetener you prefer)
All the masala recipes can be made in larger amounts by doubling, tripling etc the ingredient amounts.
Toast each of the whole spices individually in a dry frying pan over medium heat. Make sure they don't burn! Either stir with a spatula or shake the pan to keep the spices moving. Your sense of smell is really important for this. When the spice smells toasty and fragrant, tip it out of the pan onto a plate or into a bowl to cool. The spices cook (and burn) at a different rate. Some are really quick, others take awhile so you need to pay attention.
Once all the spices have been toasted and are cool, grind them into a powder in a clean spice/coffee grinder*. If there is a ground/powdered spice in the mix, add it after the whole spices have been toasted and cooled.
*I personally, prefer to keep my Chai masala whole, not ground, because I find it is easier to strain out of the liquid when I make chai but many people like having a chai powder so you can grind it if you like.To make chai, add the masala (whether whole or ground) to the water, milk and fresh ginger. Simmer for 5 minutes, add the black tea and take off the heat. Steep for a few minutes, then strain and sweeten to taste. Masala Chai is traditionally very sweet and served in small cups but you can choose to make it however suits you.
