Spice Mixture

Garam Masala

Black Peppercorn : 1 teaspoon
Cumin seed : 2 teaspoon
Bay leaves : 3 nod
Cloves : 1 teaspoon
Cinnamon stick : 3/4 in stick
cardamom : 1 teaspoon

Himachal Pradesh
In north India where winters are bitterly cold, a blend of spice called garam masala is preferred to Chillies which cool body by promoting perspiration. Some of the most expensive spice go into its making. Every house hold in India has their own recipe for it. Depending on individual taste, the proportion of the various ingredients can be adjusted.

Sambhar Powder

Red Chillies : 12nav
Black peppercorns : 1 tea spoon
Coriander seeds : 1 teaspoon
Cloves : Cumin seed : 2 teaspoon
Fenugreek seed : 1 teaspoon
Black Mustard seed : 1 teaspoon
Turmeric powder : 1 teaspoon
Asafoetida : 1/4 teaspoon
Split yellow lentils : 3 teaspoon
Split gram lentils : 3 teaspoon
Split black lentils : 3 teaspoon

Himachal Pradesh
t’s the special spice blend of south India. It acts as a flavouring as well as a thickening agent. This mix is so called because it is used to flavour a dal (lentils) of the same name (Sambhar), popular in this region. It is a Preparation of lentils and vegetables, spiked with different spices and laced with coriander.

Tandoori Masala

Cumin seeds : 2 teaspoon
Coriander seeds : 2 teaspoon
Chilli powder : 1 teaspoon
Cloves : 1 teaspoon Turm
eric powder : 1 teaspoon
Cinnamon : 3/4 in stick
Garlic powder : 1 teaspoon
Mace powder : 2 teaspoon
Red food colouring : 2 teaspoon
Ginger powder : 2 teaspoon

Himachal Pradesh
IIn Punjabi, huge earthen or clay ovens (called tandoors), half buried in the ground are made red-hot with a coal fire at the bottom. Marinated fish, meat, chicken and cooked cheese is threaded on to skewers and cooked in it. The food gets flavored by a special tandori mixture of spices and charcoal. Tandori masala has a distinctive aroma. Very fragrant and spicy. It tastes hot, sour and salty with a predominant of cumin and coriander.

Panch Phoron

Nigella seeds
Black mustard seeds
Cumin seeds<
Fenugreek seeds
Fennel seeds

Himachal Pradesh
In the northeastern side of India lies Bengal. The most popular spice here in panch phoron – Bengal’s equivalent of the Chinese 5 – spice powder. It is added to hot oil before adding vegetables, lentils or pulses. As it begins to splutter, the rest of the ingredients are added. The unique aroma of Bengali cuisine is largely due to it.