Botte Masala is the essence of east Indian cooking. It is the reason why east Indian gravy’s have all the flavor and color. It is made with a list of spices which are dried, roasted and then pounded. It is quite a process but totally worth the effort
Ingredients
- 3 kgs Kashmiri Chili's
- 1/4 kg Bedki chili's
- 1/4 kg Madras chili's
- 10 grams cloves
- 10 grams naikaiser
- 10 grams kababchuni
- 10 grams cardamoms
- 10 grams tirphal
- 10 grams maipatri
- 10 grams anis-star bardian
- 10 grams shahjeera
- 10 grams zaipatri
- 1/4 kg teel
- 1/4 kg khus-khus
- 1/4 kg wheat
- 1/4 kg turmeric
- 1/4 kg raw gram
- 1/4 kg mustard seed
- 2 nutmegs
- 50 grams cinnamon
- 125 grams pepper
- 3/4 kg coriander
- 125 grams jeera
Conversions – Please switch between Metric & US for more measurement options
Instructions
- Clean the chili's and remove the stem of each chili
- Dry all the ingredients in the sun for 4 to 5 hours everyday for a continues of 3 to 4 days or until the chili's and the other ingredients are crisp
- Once done, roast all the ingredients on slow fire. Roast the chili's as well. Once roasted immediately get the spices and chili's pounded together. Blend the masala well making sure all the ingredients are well combined while pounding
- Store this masala in dry bottles. Can be kept for years in the fridge as well
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