Raita Masala Mix
This mix can be made and kept either in a jar or a salt/ pepper shaker. You can sprinkle it on plain yoghurt (dahi), salads and raitas of all sorts. When you are making raita, just add a teaspoon or two, according to your taste, and beat it into the yoghurt before you add other ingredients to the yoghurt.
11/2 tbs. cumin seeds
1 tbs. coriander seeds
1 tbs. carom seeds (ajwain)
1 tbs. fennel seeds (moti saunf)
1 tbs. fenugreek (methi dana)
1 tbsp. table salt
1 tbsp. black salt (kala namak)
1 tbsp. rock salt (sendha namak). If you do not have this, substitute with ordinary salt.
1 tbs. black pepper
Seeds of 1 large, brown cardamom
1 tbs. ginger powder
1 tbs. dry mint leaves (you can add 2 tbs. if you like mint), crushed to almost powder.
1 tbs. dry Aamla (Indian gooseberry) powder (optional)
1 tsp. chilli powder, adjust to taste
Dry roast cumin seeds, carom seeds, coriander seeds, fennel seeds, separately, on a griddle or in a microwave, until you get a nice aroma. Cool.
Now grind all the whole ingredients together.
Add remaining ingredients and mix well.
Store in an airtight container.
To make it into chat masala, add 1 tbs. of dry mango powder (amchoor) or Tartaric.