Masala Recipe

• 2 crushed cinnamon (not cassia) sticks
• 3 crushed Indian bay leaves (or substitute bay laurel)
• 1 tablespoon fennel seeds
• 1 tablespoon green cardamom pods
• 1 tablespoon black peppercorns
• 2 teaspoons coriander seeds
• 1 teaspoon whole cloves
• 1 teaspoon ground mace or nutmeg
• 2 tablespoons cumin seeds
• 2 tablespoons fennel seeds
• 2 tablespoons coriander seeds
• 2 tablespoons sea salt
• 2 tablespoons black salt
• 1 tablespoon amchur powder
• 2 teaspoons ground ginger
• 1 teaspoon ground hot chiles
• 1 teaspoon ground black pepper
• 1 pinch asafetida
• 4 star anise pods
• 4 teaspoons green cardamom pods
• 4 teaspoons black peppercorns
• 1 crushed cinnamon stick (not cassia)
• 1 teaspoon cloves
• 1 tablespoon ground ginger

1. In a dry skillet, toast crushed cinnamon (not cassia) sticks, Indian bay leaves (or substitute bay laurel), fennel seeds, green cardamom pods, black peppercorns, coriander seeds, and whole cloves until the spices are fragrant and lightly smoking.
2. Cool and then crush.
3. Stir in ground mace or nutmeg.
4. Makes about 1/3 cup.
5. Store in an airtight jar for three to four months.
6. In a dry skillet, toast cumin seeds, fennel seeds, and coriander seeds until lightly browned and fragrant.
7. Cool and crush in a mortar and pestle or in a spice grinder.
8. Combine with sea salt, black salt, amchur powder, ground ginger, ground hot chiles, ground black pepper, and asafetida.
9. Makes about 1 cup.
10. In a dry skillet, combine star anise pods, green cardamom pods, black peppercorns, crushed cinnamon stick (not cassia), and cloves.
11. Toast until fragrant, shaking often.
12. Cool and then grind.
13. Stir in ground ginger.
14. Makes about 1/2 cup.

cinnamon, bay leaves, fennel seeds, green cardamom pods, black peppercorns, coriander seeds, whole cloves, ground mace, cumin seeds, fennel seeds, coriander seeds, salt, black salt, amchur powder, ground ginger, ground hot chiles, ground black pepper, asafetida, anise pods, green cardamom pods, black peppercorns, cinnamon, cloves, ground ginger

Taken from www.chowhound.com/recipes/masala-10589 (may not work)