Most Masalas and spice mixes are readily available in the markets or online. But there is something special about home made masalas. Lightly roasted and freshly ground spices have a strong and fresh aroma that can make your dish stand out and make your taste buds burst with flavor.

Pav Bhaji Masala

Lightly roast one by one and cool completely. Grind in a spice or coffee grinder or in the dry jar of your mixer. This should yield 4-5 Tbsp of mix, enough to use once or twice.

1 Tbsp dhania seed

1 Tbsp jeera seed

1 Tbsp amchur powder

1 tsp sunth

1 tsp fennel seeds or saunf

2 large black cardamom

1 inch cinnamon

10 cloves

2 tsp black peppercorns

1/4 tsp turmeric

1/4 tsp cayenne

2 star anise

 

Curry Powder

Curry powder is readily available in the US and other countries. But it is tough to find anything by this name in India, especially in Pune. The ‘curry powder’ I did manage to find tasted nothing like the stuff Indian grocery stores in the US sell. This mix comes close and is quite potent when freshly made.

2 tbsp coriander seeds

1 Tbsp cumin seeds

1 tsp fennel seeds

1 tsp black mustard seeds

1 tsp black peppercorns

1 tsp suntha or dry ginger powder

½  tsp methi seeds

1 Tbsp turmeric powder

½ tsp cayenne pepper

 

Punjabi Curry Masala

I learnt about this mix several years ago in a cooking class. This has become a mainstay in my pantry, and is great to use when you want a slightly different taste to your everyday vegetables. It is also great with Punjabi dishes, pulavs and biryanis. Lightly roast, grind and store in an air tight container.

3-4 large sticks cinnamon

3-4 black cardamom peeled

3-4 green cardamom

10-12 cloves

2 Tbsp black peppercorns