The basic ingredients used in achari masala are fennel seeds, mustard seeds, methi seeds, cumin and onion seeds. These are the ingredients most commonly used for pickling.
Amritsari Macchi Masala
It is prepared by broiling masalas such as cumin, coriander, ajwain. These spices are then powdered and mixed along with powdered mint, ginger powder, heeng, amchoor and yellow chilli powder.
Basic Spice Mixture
This spice mix is usually sprinkled over chaats. It consists of ajwain, cumin, black cardamom, peepal dana, nutmeg and whole coriander.
Bhatti da Masala
It is prepared by broiling and powdering ajwain, bay leaf, cumin, coriander, green and black cardamom, cloves, mace, nutmeg and kasoori methi. This masala is finished with ginger powder
Bharwan Bhindi Masala
It is usually used when a dry preparation is to be made when the vegetable has to be stuffed. The masalas that are used usually complement the flavor of the vegetable, for example fennel when used in moderation tastes good with lady finger. The masala is prepared by broiling ajwain, cumin, coriander and fennel. These spices are powdered. Salt, red chili powder, amchoor and ginger powder are the other seasonings that are added. In order to ease the process of stuffing ghee is added to bind the masala.
It is prepared with dry red chilies, coriander, cumin, mustard, pepper, turmeric, cloves and cinnamon.
It is prepared with peppercorn, dry red chilies, equal quantities of cinnamon, green cardamom, black cardamom, cloves, marathi moggu, pathar ke phool, fennel, star anise, grated coconut and coriander. The coconut is broiled till golden brown. The rest of the ingredients are broiled, all are then ground together to a paste.
Garam Masala Awadhi
It is prepared with green cardamom, black cardamom, black pepper, cinnamon, cloves, bay leaf, mace, nutmeg, fennel, cumin, shahi jeera, whole coriander seeds, dry ginger, rose petals, star anise and finished with sweet attar and sandalwood powder.
Garam Masala Punjabi
It is prepared with green cardamom, black cardamom, black pepper, cinnamon, cloves, bay leaf, mace, nutmeg, fennel, cumin, , whole coriander seeds,
It is prepared from coriander seeds, sesame seeds, dry grated coconut, dried red chilies, cumin seeds, shahi jeera, cassia buds, asafoetida, cloves, turmeric, dagad phool, cinnamon, bay leaf and peppercorn.
It is made with onion, green chilies, ginger, garlic, coriander leaves, mint and tamarind. All these ingredients are ground to a fine paste without the use of water. It is used as a base for kurmas prepared with vegetables or meat.
It is prepared with curry leaves, red chilies, chana dal, urad dal, sesame seeds and black pepper
It is sprinkled just before service on the kebabs. It’s specialty is that it enhances the taste of kababs by giving them the necessary tang required for kababs. It consists of chaat masala, yellow chilli powder, black salt, garam masala, salt and kasoori methi.
It is prepared with red chili powder, coriander seeds, sesame seeds, cumin seeds, mace cinnamon, ginger, green cardamom, black cardamom, mustard seeds, cloves, bay leaf, dry coconut, poppy seeds, black pepper, asafoetida, turmeric, cassia buds, fenugreek seeds, dagad phool, salt, nutmeg, oil, garlic and coriander leaves.
Malabar Curry Powder
It is prepared from coriander seeds, fennel, fenugreek, nutmeg, star anise, cloves and cinnamon. All these ingredients are broiled first, and then ground to a fine powder.
It is used as a topping when preparing pudina parathas. It is prepared with dry mint powder, chaat masala, anardana powder, yellow chili powder, black salt, garam masala and salt.
It is prepared from black pepper, cumin, dry red chili, coriander seeds and turmeric.
It is a very popular preparation from Goa. It is usually prepared with fish and seafood. It is made with dry red chilies, garlic, peppercorn, coriander seeds, cumin, turmeric and a very small quantity of star anise. All these ingredients are broiled and then ground to a fine paste with some vinegar and sugar.