How To Make East Indian Bottle Masala | Maria Goretti

Just before the monsoon, Mumbai's Machados, Pereiras and Ferreiras, and all residents of the East Indian gaothans (villages), convert their terraces and courtyards into a place buzzing with activities while they grind the famous East Indian bottle masala.

In this video, Maria Goretti shares the most legendary East Indian Bottle Masala recipe with you all. This special recipe Maria has inherited from her mother.

Here are the ingredients to prepare the East Indian Bottle Masala:

Here are the ingredients to prepare the East Indian Bottle Masala:
- 25 gms Bedhki Chillies
- 25 gms Kashmiri Chillies
- 90 gms Turmeric
- 60 gms Coriander Seeds
- 28 gms Cumin Seeds
- 20 gms Sesame Seeds
- 20 gms Poppy Seeds
- 15 gms Fennel Seeds
- 50 gms Mustard Seeds
- 5 gms Black Cumin
- 8 to 10 Cloves
- 5 gms Cardamom
- 5 gms Cinnamon

Method:
- Slowly, dry roast the above ingredients.
- Pound/Grind it into a fine powder.
- Store it in clean air-tight containers.

Please note:
You cannot keep the masala for more than 6 months.

Try out the East Indian Bottle Masala while cooking anything like fish, meat or vegetables. You will taste the difference yourself!

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