Hi all, our good friend, LP presented an awesome idea and I think , it will help many of us so much.
Some of us probably use Shan Masala’s for making Korma, nihari ,biryani, garam masala , fruit chat masala etc .but if someone doesnt want to use ready mix masala’s and want to make fresh ones at home. What would the recipe be?
Please share with us the exact measurements of the spices to get various masala’s ready , that we can make and keep .
Re: Dry Masala Mix
I Make Nihari Masala as following
Saunf: 5 tsp
Zeera: 3 tsp
Bay leaves: 6-7 (medium size) if big 4-5
Nutmeg Powder: 2tsp
Mace powder: 1.5 tsp
Just crush them all in the grinder and thats done. By this masala I make Nihari all time and people do ask me if its Shan masala used.
For Kabab Mix I use following:
Round Red Chillies: 11
Cloves: 1.5 tsp
Black peppercorns: 2 tsp
Black cardamon: 2
Green Cardamon: 5-6
Zeera: 1.5 tsp
Cinnamon Sticks: 5
Coriander whole: 3tsp
seasame seeds 1/2 tsp
Bhoonify all the items and then let it cool for sometime and then grind in the grinder.
I will share more soon
Re: Dry Masala Mix
Afayiz, this pure awesome mate .. Please do share some more. Quick question: how long for , can these masala’s be kept?
PS: I just bold the headings in your post so its easier for people to find them . This was a very helpful post 
Re: Dry Masala Mix
4-5 months easily
Re: Dry Masala Mix
I am waiting for **Mostar **to come in this thread , I know he will have some awesome masala recipes for sure 
Re: Dry Masala Mix
I don’t really make masalas for qorma, nehari etc. however I do make:
Dehi bara masala.
Ingredients:
Cumin seeds
Whole coriander seeds
Round red chillies
Take all three ingredients in equal amount and dry roast in a pan, one by one. Let the spices cool a bit and then grind to make a fine powder. This keeps well for 4-5 months at least and adds a really nice aroma.
Bedsides, I also make chat masala and garam masala but will have to check the exact ratios from my recipe book… So I’ll get back to you when I have time, inshaAllah
Re: Dry Masala Mix
Afia, great recipe, thanks so much for sharing , do share more :)))
Re: Dry Masala Mix
I think the main problem with those packet masala is the use of citric acid (other other preservatives) and some time quite high amount of salt. I happen to go to a friend here and they never use these packet masala for the same reason - as they say it upsets their stomach - so it was totally banned at their home.
My child hood was in a “no-fridge era” - so my mom used to get all the masala and the related veg on the day she was cooking a particular day (like for kofta - she would ask me or other brothers to get - roasted channy, khuskhash, garam masala, mint, ginger, garlic, green chilies). So everything was bought fresh on the day the were to be used.
Most simple dishes at our home use only chili, turmeric, coriander and garam masala powder.
Re: Dry Masala Mix
what quantity meat do you use for the Nihari recipe above?
Re: Dry Masala Mix
This is not a one time masala. For i kg meat I use 2-3 tsp of this masala