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2nd Sem Food Production Notes

Different Masala used in Indian Cookery

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Last updated: 5 July 2023

Indian Masalas

The dry masalas (powdered spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over low heat until they release a faint aroma. A fine powder is made and they are stored in an airtight container.

Some of the popular spice mixes used in Indian cuisines are given here −

Biryani Masala

It is used for savory spiced colorful and flavorful rice.

Fennel Seeds
50 gm
Black Cardamoms
10 gm
White Poppy Seeds
40 gm
Star Anise
10 gm
Cumin Seeds
30 gm
Caraway Seeds
10 gm
Cinnamon Powder
30 gm
Bay Leaves
10 gm
Whole Cloves
20 gm
Mace
10 gm
Green Cardamoms
20 gm
Nutmeg
Powder of 2/4 piece

Chhole Masala

It is used for chick pea curry.

Coriander Seeds
2 tbsp
Cloves
4-5
Cinnamon
1” piece
Cumin Seeds
2 tbsp
Black Cardamom
3-4 pods
Anardana (optional)
1 tbsp
Bay Leaf
1
Whole Dry Chilies (optional)
1 or 2
Black Peppercorns
1 tbsp

Coastal Fish Masala

It is used for fish curry and fish fry.

Dry Coconut Grated
3 tbsp
White Pepper Corns
¼ cup
Sesame Seeds
1 tbsp
Green Cardamom Pods
½ cup
Mustard Seeds
2 tblsp
Cumin Seeds
¾ cup
Saffron Strands
¼ tbsp
Nutmeg Powder
¼ cup
Black Pepper Corns
¼ cup

Garam Masala

It is a usual spice mix used in stews.

Coriander seeds
4 tbsp
Black Cardamom
3-4 large pods
Cumin seeds
1 tbsp
Cloves
2-3 pieces
Black Peppercorns
1 tbsp
Cinnamon
2 × 1” pieces
Black Cumin seeds
1 ½ tbsp
Bay Leaves
2 Crushed
Dry Ginger Powder
1 ½ tbsp

Kala (Goda) Masala

It is used to flavor lentils and Masala Rice.

Coriander Seeds
500 gm
Mace Flower
50 gm
Dry Red Chilies
250 gm
Cinnamon Bark
50 gm
Dry Coconut shredded
250 gm
White Poppy Seeds
50 gm
Dry Turmeric Roots
50 gm
Caraway Seeds
50 gm
Asafoetida Chunks
50 gm
Sesame Seeds
50 gm
Cloves
50 gm
Sesame Seeds
50 gm
Black Pepper Corns
50 gm
Bay Leaves
50 gm
Flower Stone
50 gm
Green Cardamom
25 gm
Whole Nutmegs
5 pieces
Black Cardamom
25 gm

Indian Masalas

Meat Masala

It is used to flavor chicken and lamb dishes.

Cumin Seeds
20 gm
Ginger Powder
5 gm
Coriander Seeds
8 gm
Garlic Powder
5 gm
Cloves
5 gm
Red Chili Powder
5 gm
Cinnamon
2” Stick
Turmeric Powder
5 gm
Orange food coloring
1 gm
Mace Powder
5 gm
Salt
5 gm

Pao-Bhaji Masala

It is used in a tangy stew paired with pao (bun-shaped bread).

Red Chili
50 gm
Black Cardamom
4-5 pieces
Coriander Seeds
50 gm
Dry Mango Powder
25 gm
Cumin Seeds
25 gm
Fennel Seeds
10 gm
Black Pepper
25 gm
Turmeric Powder
1 tbsp
Cinnamon
25 gm
Star Anise
2 pieces
Clove
25 gm

Rajma Masala

It is used to spice kidney beans curry.

Cloves
4 pieces
Black Peppercorns
4 pieces
Cardamom
2 pieces
Cumin Seeds
1 tbsp
Cinnamon Stick
1” stick
Cumin Powder
1 tbsp
Bay leaf
1 piece
Ginger Garlic Paste
1 tbsp
Coriander Powder
1 ½ tbsp
Garam Masala Powder
½ tbsp
Red Chili Powder
1 tbsp
Dry Mango Powder
½ tbsp

Sambar Masala

It is used to flavor a curry named Sambar; prepared with cooked pigeon peas, drumsticks, tomatoes, pumpkin pieces, and cubes of other vegetables. Sambar is paired with Idli, Urad Wada, Uthappam, or various types of Dosai.

Chana Daal
¼ cup
Black Peppercorns
¼ cup
Urad Daal (black gram)
¼ cup
Dry Red Broken Chili
¼ cup
Coriander Seeds
½ cup
Dry Grated Coconut
¼ cup
Cumin Seeds
¼ cup
Mustard Seeds
¼ cup
Fenugreek Seeds
¼ cup
Turmeric Powder
2 tbsp
Dried Curry Leaves
20 pieces
Asafetida Powder
2 tbsp

Tea Masala

It is used to prepare flavored tea.

Black Cardamom
1 pod
Black Peppercorns
¼ tbsp
Cardamom Seeds
From 25 pods
Dry, Ground Ginger Powder
1 tbsp
Cloves
4 pieces
Ground Cinnamon Powder
1 tbsp
Fennel seeds
½ tbsp
Carom Seeds (optional)
¼ tbsp

There is a very large variety of spice mixes for side dishes such as curd based salad named Raita, appetizers such as Jal-Jeera and Chhach, sweet-flavored milk named Thandai, and Indian street food named Chaat.

There are also some other spices such as pickle masala, a combination of five spices named panch-poran used in eastern states of India. The list goes on according to the taste preferences and diversity in cultures.

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Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up