CKP Masala

This masala is prepared by the CKP's for the full the year and in large quantity.  

50 Grams Dried Red chillies 
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)


Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat.  Mix spices together and grind finely. Store in airtight container.

Labels: Masalas, CKP Cuisine, Maharashtra, Maharastrian Cuisine
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I’m waiting for Basmati rice with fresh made Garam Masala. I worked with an Indian lady who gave me the recipe. I made it often and always loved it. I’ve lost the recipe and just can’t make it right without a recipe for a guide.