home made spice powders or masala powders recipes – this post shares a collection of 15 indian spice blends or masala powders that have been posted on website. homemade masala powders are always better in terms of aroma and flavor. thus they really bring out the best in any dish. also there are no additives or preservatives added.
before making any homemade powder or spice mix, please follow some suggestions mentioned below:
- use spices which are fresh and in their shelf period.
- pick, clean the spices of stones etc. especially for spices like coriander seeds, fenugreek seeds and cumin seeds.
- make sure that the dry red chilies do not have mold from inside. just break them and check if there is any whitish or greyish mold inside. they should feel crisp on touch and not moist.
- do check for small insects which do appear in spices like coriander seeds. also the coriander seeds should feel and look fresh and crisp. if they appear to have mould or are not aromatic, then throw them away.
- for tej patta, do check if there are moulds or insects on them.
- also use real cinnamon and not cassia sticks. both are different and cassia can cause health problems.
in indian cuisine, masala powders are used extensively. each spice blend or masala powder has a different flavor profile. so one cannot substitute one masala powder with the other. e.g goda masala cannot be substituted with garam masala. or a biryani masala cannot be substituted with garam masala powder and so on. the flavor and aroma profiles are so distinct and different that the dish’s overall taste will change a lot if you use a spice blend not meant for that dish.
one of the most commonly used spice blend is garam masala powder. there are many regional variations of preparing garam masala. also each family makes it their own way.
there are two ways spice powders are made. one is the sun drying method and the other is roasting method. if you do not get enough sunlight, then you can also roast the spices one by one in a pan and then grind them. if you live in a humid and warm/hot region, then keep the spices powders in the fridge. they stay well for a longer period of time.
15 masala powder recipes
1. garam masala powder recipe – one of the essential indian spice mix used in north indian recipes. this recipe of garam masala is too good. the difference it makes to the everyday dal or curry or sabzi is super. since the masala is very strong and intense, i do suggest to add about ¼ to ½ teaspoon for 4 to 5 servings in a recipe. garam masala powder is added in many popular recipes like kadai paneer, samosa, punjabi kadhi pakora, paneer lababdar, rajma masala, aloo matar, lauki kofta, mushroom masala etc.
2. sambar powder recipe – fresh, aromatic, homemade sambar powder made with roasted spices. add sambar masala powder to sambar recipes whenever you make them. for a serving of 4, you can add about 2 to 3 teaspoons of this sambar masala powder in any sambar recipe.
3. pav bhaji masala powder recipe – a spice mix that is added to the famous mumbai pav bhaji. this is a strong and aromatic masala and the pav bhaji that you will make with it, will only get better. apart from adding the masala to pav bhaji, you can also use this in sabzis & stir fries. the masala can also be added to masala pav, tawa pulao, idli masala.
4. biryani pulao masala powder recipe – aromatic masala for biryani and pulao. the difference it makes to both the biryani and pulao can be felt by the aroma and taste. this is a lovely masala and i add it to all the pulaos i make. you don’t need whole spices while making pulao. just add this pulao masala and you are done. while making biryani, i just add one tej patta and this masala in the biryani gravy.
5. bisi bele bath powder recipe – a spice blend that is added to a very popular dish in karnataka – bisi bele bath, which is a spicy one pot rice, lentil and vegetable dish. this bisi bele bath powder is slightly spicy and hot.
6. rasam powder recipe – an aromatic spice blend that is used to make rasam. this recipe of rasam powder gives you a robust rasam powder that will bring a lot of flavors and taste in the rasam.
7. goda masala recipe – a special spice blend unique to maharashtrian cuisine. the spices used here are aromatic spices and these lend a subtle sweet aroma without hints of pungency & heat. this aromatic spice blend is added to many maharashtrian dishes like masale bhaat, tondli bhaat (spiced ivy gourd rice), vangi bhaat (spiced brinjal rice), dal amti, bharli bhendi (stuffed okra), bharli vangi (stuffed brinjal), vangi bhaji and katachi amti.
8. masala milk powder recipe – a fragrant healthy powder that is added to milk, made with dry fruits and a few fragrant spices. one glass of hot milk with masala milk powder in the night will also help in getting sound sleep. the spice nutmeg in the powder calms, relaxes and helps in getting sleep. with all the dry fruits and spices in it, this masala milk powder makes an excellent drink with milk, for both kids and adults like. if stored in fridge, then shelf life of this masala powder is about 1 to 2 months.
9. dhania powder recipe – for making the coriander powder, buy good quality and fresh coriander seeds. while buying coriander seeds take a handful of coriander seeds in your hands and sniff. if they give a fresh coriandery aroma, then they are good. few popular recipes where coriander powder is added are paneer pasanda, methi malai paneer, gobi 65, bhindi fry, gobi masala, green peas curry, paneer tikka masala etc.
10. punjabi garam masala powder recipe – the words garam masala translates to a warm spice blend. the coining of these two words is true as the spices that are used in making the garam masala make the body warm. they also have medicinal as well as digestive properties. this punjabi garam masala is a very important spice blend added in most punjabi recipes like chole, paneer butter masala, kadai paneer, palak paneer, rajma, kadhi pakora, malai kofta, dum aloo and so on.
11. amchur powder recipe – to make amchur, unripe mango strips or chips are dried in sunlight for few days until they become brittle and crisp. then these mango pieces are ground to fine powder. thats why amchur is called as dry mango powder in english. amchur is one of the most important ingredient in punjabi cuisine. it is added to many popular punjabi recipes like aloo paratha, chana dal, bhindi masala, aloo kulcha, paneer tikka, aloo baingan, bread pakora.
12. masala tea powder recipe – if you make the masala tea powder, then you don’t have to add any spices to the tea while making it, unless you want a strong hint and taste of a particular spice. its best to make your own chai masala as you can add the ingredients you want. for tea lovers, i have posted few variations of making tea like ginger tea, indian herbal tea, mint tea, masala chai, mumbai cutting chai and not to miss mentioning south indian filter coffee.
13. mysore sambar powder recipe – aromatic sambar powder made with whole spices, lentils and desiccated coconut. this sambar powder is a really good sambar powder and makes excellent sambar with any veggie.
14. panch phoron recipe – panch masala or padkaune masala or panch phutana is a blend of 5 aromatic spices. this 5 spice mixture is one of the essential spice blends used in bengali cuisine. unlike, garam masala where the spices are powdered, in panch phoran, the spices are not powdered but used whole.
15. idli podi recipe – idli podi is condiment of spiced dry powder made with lentils and red chilies. idli podi is served with idli or dosa.