I just wonder…is it really that much better to use regular masalas (i.e, lal mirch, haldi, salt, garam masala) as opposed to shan masala? Im getting kind of sick of using it…
As far as garam masala I have whole coriander and cumin seeds, as well as methi and kalonji…am I missing anything else?
Also it would be nice to have a list of quantities for each masala for particular dishes…
Re: Shan masalas vs masala from scratch
I have to say I prefer home made stuff rather than Shan, with all that MSG they throw in some of their stuff it puts me off. 
Re: Shan masalas vs masala from scratch
Yeah...that's why im looking to start using the home made stuff instead... :/
Re: Shan masalas vs masala from scratch
tbh, i have never tasted anything made buy a packet mix masala that tastes as good as the 'real' thing. especially they biryani ones ewww.
dried cardamom, cinnamon sticks go in a lot of our dishes too.
Re: Shan masalas vs masala from scratch
I use shan masala's for biryani only or some other special dishes..
For the reg dishes like daal, sabzi i use ghar k masalay.
Re: Shan masalas vs masala from scratch
World of a diff. I only use shan if im out of a spice or if im being lazy.... Otherwise there is nothing like food made from scratch.
Kalongi and methi doesnt come under garam masala category....
Black cardamom, cinnamon sticks, cloves, whole black pepper, bay leaf, small cardamom, cumin seeds is whole garam masala....
If u are making powder...u add jaifel and javitri to it too. (i know one of them is nutmeg, i always forget the other).
Other than these.... A whole lotta other spices are needed for diff dishes.... They never go bad so its worth it to buy them. Off the top of of my head:
Methi dana
Rai
Coriander seeds and powder (i make my own powder, seive and bottle it...very diff taste from bazar bought)
Saunf
Red whole chili as well as crushed and powder
Haldi
Kala namak
Curry leaves
Khush khush (poppy seeds)
Zeera powder (again make my own)
Probably missing out a whole lot more!
Re: Shan masalas vs masala from scratch
sara516 just go to jackson heights and buy the whole garam masala packet n add a small pack of cumin seeds to it and ull be good to go
Re: Shan masalas vs masala from scratch
Thank you khawa, this is the kind of reply I was hoping to get!
Silly question but can cardamom/cloves be crushed into powder? i ask only cz I've never seen the powdered forms in stores....my husband doesn't like whole spices in his food at all, so I usually crush as much as I can.
World of a diff. I only use shan if im out of a spice or if im being lazy.... Otherwise there is nothing like food made from scratch.
Kalongi and methi doesnt come under garam masala category....
Black cardamom, cinnamon sticks, cloves, whole black pepper, bay leaf, small cardamom, cumin seeds is whole garam masala....
If u are making powder...u add jaifel and javitri to it too. (i know one of them is nutmeg, i always forget the other).
Other than these.... A whole lotta other spices are needed for diff dishes.... They never go bad so its worth it to buy them. Off the top of of my head:
Methi dana
Rai
Coriander seeds and powder (i make my own powder, seive and bottle it...very diff taste from bazar bought)
Saunf
Red whole chili as well as crushed and powder
Haldi
Kala namak
Curry leaves
Khush khush (poppy seeds)
Zeera powder (again make my own)
Probably missing out a whole lot more!
Re: Shan masalas vs masala from scratch
you buy them whole, toast, and crush.
and jaifal/jatiphal is nutmeg, javitri/jatipatri is mace. they are absolutely heavenly. _
Re: Shan masalas vs masala from scratch
Those of you who are pro-scratchers (err, who like masala from scratch); are you still warming your food using metal pot and open fire (vs microwave)? Are you still using sil batta vs electrical grinder? Are you still heating your water, pouring in balti and mixing with cold water to take bath or using warm water tap instead?
Get over with your 'oh I am so back to basic kind of person' and admit that we live in a society where we dont have 10 hours to cook one dish so its ok to use pre-mix masala.
Re: Shan masalas vs masala from scratch
I do not see anything wrong with pre-mixed masala . All Shan masalas do not have MSG . Even if it does. MSG is noy harmful for you in anyway. All those reports are anecdotal no clinical study has found any adverse effects of MSG on human health.
Shan Masala definitely has authentic taste for various dishes, it is not like they are giving you same masala with various names and packages.
Many Desi folks keep looking for reasons to put others down and make themselves look hero by doing things the hard way when there is no need to do so.
Shan masala has become a big industry and some folks are still insisting on their back to basics ways.
If shan masala would be so bad for cooking then it would have died in its infancy.
Re: Shan masalas vs masala from scratch
TOAST…I forgot that step. So i have crushed all my cumin/black pepper (btw it says whole black paper on the label :khikhihhihihi)/coriander..but forgot to toast it 
U know what, some do use the sil batta
Honestly, my reason isn’t for taste because I really cant’ taste the difference, and I do take a tiny bit offense to the perception that shan masala is gross…becasue whenever I’ve used it, it came out pretty good…anyways its about convenience…Its kinda hard to have to go to the desi store everytime a masala runs out and buy it for a specific dish. Also since I never use the entire packet of masala so im afraid of it going bad by the next time I use it.
But thanks for nto making me feel guilty anymore for using these. 
Re: Shan masalas vs masala from scratch
But thanks for nto making me feel guilty anymore for using these. :D
They don't go bad for years as they are packed in airtight packets. So you can buy many packets of the same desi dishes you like to cook frequently.
Re: Shan masalas vs masala from scratch
Get over with your 'oh I am so back to basic kind of person' and admit that we live in a society where we dont have 10 hours to cook one dish so its ok to use pre-mix masala.
But you won't need to spend 10 hours everyday on cooking. If you spend even 2 hours on making masalas once a year, they'll last you throughout the year so you actually save time and monies. Not only that, mum also makes ginger/garlic paste, chutnies etc and freezes them in ice-cube trays and they last you forever. You know how curry paste/sauce forms the basis of most of our dishes? Most indian restaurants here buy in that curry sauce in humongous baskets, whereas, in dad's place they make a whole lot of it once every week from scratch and the health and safety people approved that it could last for the entire month but advised that it should be made once every week just to keep things nice n fresh... The reason why restaurants can make you curries in 5 minutes is because the curry sauce is already made. So if we're talking about saving time at home, we might as well buy in the curry sauce instead of bhooning the salan for ages. In short, homemade stuff is actually a lot more convenient and definitely of a better taste.
Re: Shan masalas vs masala from scratch
But you won't need to spend 10 hours everyday on cooking. If you spend even 2 hours on making masalas once a year, they'll last you throughout the year so you actually save time and monies. Not only that, mum also makes ginger/garlic paste, chutnies etc and freezes them in ice-cube trays and they last you forever. You know how curry paste/sauce forms the basis of most of our dishes? Most indian restaurants here buy in that curry sauce in humongous baskets, whereas, in dad's place they make a whole lot of it once every week from scratch and the health and safety people approved that it could last for the entire month but advised that it should be made once every week just to keep things nice n fresh... The reason why restaurants can make you curries in 5 minutes is because the curry sauce is already made. So if we're talking about saving time at home, we might as well buy in the curry sauce instead of bhooning the salan for ages. In short, homemade stuff is actually a lot more convenient and definitely of a better taste.
Oh curry sauce is awesome, but here the OP is asking about masala from scratch ..
the convenience of Shan Masala is that the recipe is printed on the packet, so when you buy a pack, you can buy exactly what else goes with it to make your Achaar Gosht, for instance. How many of us (ladies/guys of our generation, or your generation) know how to make achar gosht from scratch. Not may I think. So its ok to go with Shan Masla I guess in that case
Re: Shan masalas vs masala from scratch
^ good point bbc.... personally I think shaan masalas are good for those who are new to cooking and starting out..it definitely helps you get acquainted with cooking if you're just starting out
Oh curry sauce is awesome, but here the OP is asking about masala from scratch ..
the convenience of Shan Masala is that the recipe is printed on the packet, so when you buy a pack, you can buy exactly what else goes with it to make your Achaar Gosht, for instance. How many of us (ladies/guys of our generation, or your generation) know how to make achar gosht from scratch. Not may I think. So its ok to go with Shan Masla I guess in that case
ya that too...
Re: Shan masalas vs masala from scratch
Oh definitely, I’m not against shaan masalas, I personally love their fruit chaat masala 
Yeah, good point about the recipes. We’ve never used any of their recipes so I wonder how good they are.
Yup very true. Cooking is a daunting task 
Re: Shan masalas vs masala from scratch
Black cardamom, cinnamon sticks, cloves, whole black pepper, bay leaf, small cardamom, cumin seeds is whole garam masala....
If u are making powder...u add jaifel and javitri to it too. (i know one of them is nutmeg, i always forget the other).
This. And as Queer said keep them whole, toast, and crush. I don't actually toast them, here it gets so hot I can just leave it outside for a day and then I grind it in a coffee grinder.
I do not see anything wrong with pre-mixed masala . Shan Masala definitely has authentic taste for various dishes, it is not like they are giving you same masala with various names and packages. Many Desi folks keep looking for reasons to put others down and make themselves look hero by doing things the hard way when there is no need to do so. Shan masala has become a big industry and some folks are still insisting on their back to basics ways.
If shan masala would be so bad for cooking then it would have died in its infancy.
This also. I personally love the masala packets. I actually never follow the recipe on the back, I use my own method and most times I add my own masalas too.
Re: Shan masalas vs masala from scratch
My mom doesnt like using it because she says it has too much sodium in it.
I never looked but I believe her.
Re: Shan masalas vs masala from scratch
Ok, this is what I do. I use my masalas and add a tsp of shan for the zing. This is what I have in my spice cupboard:SaltPepperRed chilli powderDeghi Mirch ( for color)Dhaniya powderHaldiZeeraMethi daanaWhole corianderAamcchurHomemade garam masalaCardamoms, black and greenMustard seedsDried chilliesPeppercornsClovesBay leavesCinnamon sticksDry mintPoppy seedsSesame seedsOreganoBasilGarlic powderOnion powderLemon pepperPaprikaSaffronFood colorKewraRose essenceKalonji