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Make Your Own Bafat Masala - Spice Mixes of the World #28
May 29, 2014

Make Your Own Bafat Masala and Add Authentic Indian Flavours to Your Dishes


29th May 2014 -- Issue #28

Table of Contents

1. My Facebook Page/Youtube/Twitter Links

2. Recipe of the Week - Make Your Own Bafat Masala Using Whole Ingredients

3. The Easier Way Using Ground Ingredients

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

5. My Recipe Book


To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if Twitter is your thing...

Bafat Masala

For enjoying the authentic taste of Indian cuisine at home, this spicy Bafat Masala is just the blend! Using a mix of whole and ground spices, it can be made in minutes and will add traditional flavours and aromas to whatever you're cooking!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 10 tbsp)

Half a cup of dried chili peppers (hot or mild)
4 tbsp coriander seeds (cilantro)
2 tbsp cumin seeds
1 tbsp black peppercorns
4 tsp mustard seeds
2 tsp turmeric
2 tsp garlic powder
1 tsp ginger powder
1 tsp whole cloves
1 x 3 inch piece cinnamon
20-30 dried curry leaves (optional)

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon and chop the peppers

  • Grind the cinnamon and peppers with the other whole spices

  • Sieve into a bowl

  • Stir in the ginger, garlic and turmeric

  • If using, crumble in the curry leaves and stir again

    That's it!

    Store your in an airtight container out of direct sunlight. Use within 3 months.

    Note: See below for tips on toasting and grinding spices.

    Click here to see it on my site

    Click here for a large collection of my other masala mixes.

    Ingredients if using ground spices: (makes about 10 tbsp)

    4 tbsp chili powder (hot or mild)
    2 tbsp ground coriander (cilantro)
    1 tbsp ground cumin
    1 tbsp ground cinnamon
    2 tsp black pepper
    2 tsp mustard powder
    2 tsp turmeric powder
    2 tsp garlic powder
    1 tsp ginger powder
    ½ tsp ground cloves
    20-30 dried curry leaves (optional)

    tbsp = tablespoon
    tsp = teaspoon


  • Simply mix all the powders together in a bowl

  • If using, crumble in the curry leaves and stir again

    That's it!

    Store in an airtight jar. Use within 3 months.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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