East Indian Bottle Masala, How To Make East Indian Bottle Masala.

Today I am going to share the most secret recipe from our East Indian (Mumbaikar) community, that is the 'Bottle masala' found in each and every home of East Indian family. Before I start let me introduce in short about East Indian community. The East Indian community are the true original inhabitants of Bombay (Mumbai) and our mother tongue is Marathi.

Bottle masala is a stable masala found in every East Indian home and it is a signature dish for all the recipe, it may be chicken, mutton, fish or veggies.

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The main key ingredient of the Bottle masala is the chillies.There are three types of chillies Kashmiri, bedgi and Madrasi. The important step to start with masala is to sun dry the chillies for at least two days till the chillies are nice and crisp, then break the stem of the chillies. Then the chillies and the spices are roasted on slow flame till fragrant and then pounded in the wooden pounder called the "Ukli" and "Mussal" that is the pounding stick with a metal base to hit the ingredients or we can also take our roasted spices to the masala grinding mill or chakki. After pounding the masala is packed into the 'beer bottle' or 'chenne matti' a procelian jar which is also called berni in which we store pickle, store this masala in a cool and dry place.

The East Indian masala is usually prepared in the month of May or October. We East Indian use this masala in our East Indian dishes like the Chicken kuddi, Sorpotel, Vindaloo, Chicken Moile, Lonvas, Aatola's, etc. It is used in all types of chicken, mutton, fish or veggies.

Today I am going to share the most secret recipe from our East Indian community, found in each and every family the secret masala the 'East Indian Bottle Masala'.  

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 Preparation Time: 2 days to dry the chillies in sun till crisp
                              1 day to roast the spices                          
Cooking Time:     45 minutes (to roast the spices)
Serves:                  2 kg.

Step By Step Method

1. Sun dry the red chillies for two days, till it is crisp.                                                                  
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 2. When it is dried and crisp after two days, remove the stem.                                                               
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3. Dry roast the chillies till fragrant, do not burn.                                                                                     
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4. After roasted remove and allow it to become cool.                                                                              
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5. Roast all the other ingredients till fragrant, do not burn.                                                                      
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6. Again after roasted remove and allow it to cool.                                                                                  
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 7. Mix all together the chillies and spices and take it to the masala grinder or chakki.                          
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8.East Indians usually pack the masala in beer bottles, store in cool and dry place.                              
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9. Bottle masala is ready, can prepare chicken, mutton, fish or veggies.                                                  
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 Ingredients:
  • 1/2 kg- Kashmiri chillies
  • 1/2 kg- bedgi chillies
  • 250 gm- madras chillies
  • 350 gm- coriander seed (dhaniya)
  • 250 gm- turmeric (haldi)
  • 100 gm- mustard seed (rai)
  • 150 gm- cumin seed (jeera)
  • 50 gm- caraway seeds (shahi jeera)
  • 150 gm- white sesame (til)
  • 150 gm- poppy seed (khus khus)
  • 20 gm- fenugreek seed (methi)
  • 20 gm- fennel seed (sauf)
  • 20 gm- bay leaves (tej patta)
  • 50 gm- black pepper (kali miri)
  • 20 gm- cloves (lavang)
  • 10 gm- black cardamon (badi elachi)
  • 10 gm- cinnamon (dalchini)
  • 5 gm- green cardamon (choti elachi)
  • 5 gm- asafoetida (hing)
  • 5 gm- dry ginger (soonth)
  • 5 gm- mace (javatri)
  • 5 gm- sichuan pepper (triphal)
  • 5 gm- kabab chini (kabab chinese)
  • 5 gm- saffron (kesar)
  • 5 gm- nagkesar (mesua ferrea)
  • 5 gm- star anise (badiyan)
  • 5 gm- stone flower (dagadphool)
  • 1 small- nutmeg (jaifal)
  • 30 gm-  chana dal 
  • 15 gm- whole wheat (gehu)
Method:
  1. After two day chillies are sun dried and crisp, break the stem of chillies.
  2. Now dry roast the chillies till fragrant, do not burn the chillies.
  3. After roasting, keep the chillies aside to become cool.
  4. Now dry roast the remaining all ingredient, roast till fragrant, do not burn.
  5. Again keep the roasted spices aside to cool.
  6. Now take it to the masala grinding mill or chakki and ground the spice.
  7. After grinding the masala, let it cool for an hour, then store and keep in air-tight container.
  8. 'Bottle Masala' is ready.
  9. Can use this bottle masala in chicken, mutton, fish or veggies.
Notes:
  • Red chillies are dried in sun for two days till they are crisp.
  • Dry roast the ingredients on slow flame do not burn the chillies and spices while roasting, roast till fragrant.
  • Store the masala in air tight container in cool and dry place.
  • Keep a small block of asafoetida (hing) in the stored masala jar, by doing this the colour, flavor and taste will retain.
Tag:
Indian recipe, East Indian recipe.

Author:
Mrs Smiley. B. Sarabical.

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