Bottle Masala makes an East Indian dish, well, truly East Indian. A 28-spice secret blend whose recipe has been passed down generations, use it in any East Indian recipe or to add a special kick to the mundane potato bhaji.
Provenance
It was only in the late 19th century that the Marathi-speaking inhabitants of Greater Mumbai and North Konkan were recognised as East Indians. Determined to stand apart from the Goans and Mangaloreans, they embraced their mixed Marathi-Portuguese identity and gained from it. Their cuisine carries a whiff of this historical osmosis, as Hindu traditions met Continental taste. The Bottle Masala is the most essential and authentic of East Indian spice blends. A deep orange-red, it gets its name from the dark recycled beer bottles it was stored in to protect it from the sun.
About The Seller
Shaila Colaco is a banker by day and mistress of spices when she fancies. She rattles off the wholesale price of chilli like a broker would that of rising stock and has nurtured this passion project for years. Hailing from the northern suburbs of Mumbai and popular in the city's East Indian fraternity for her sun-dried, hand-pounded spice mixes that last up to a year if stored right, she makes them in quality-controlled batches with an affection that can only come from true love.
- East Indian Pork Sarpatel
- Mutton Lonvas
- Ivy Gourd with Bottle Masala
Cooking time: 60 mins (25 mins in cooker)
Serves: 4
Ingredients
1 kg Pork, boneless200 gms Pork liver, cut into pieces (optional)
15 Garlic cloves, cut into juliennes
4 inch Ginger piece, cut into juliennes
1 cup Vinegar
3 tbsp Bottle Masala
8 Green chillies, cut lengthwise
100 ml Palm vinegar
Oil for cooking
Salt to taste
Instructions
Recipe Credits:
Keziah Correia
East Indian home chef and owner of Fugiyas Cafe and Bar, Siolim, Goa
Follow her @fugiyas
1.Boil the liver in water. Drain, dry and fry to light brown in a pan with some oil.
2.Do the same with pork pieces on medium flame.
3.In another pan, heat some oil. Add ginger, garlic, chilli and sauté.
4.Next, add the Bottle Masala and salt. Stir.
5.Now, add the fried pork meat and liver. Coat the meat well with the masala when stirring. Add a cup of water, bring to a boil, Then reduce flame, cover and cook on slow flame till the meat is soft.
5.Add the vinegar and cook for another 5 minutes.
6.Remove from fire and serve with Kolam rice or crusty bread.
Cooking time: 30 mins
Serves: 4
Ingredients
250 gm White pumpkin/Bottle gourd500 gm Mutton, on the bone
500 mk Mutton stock or water
Salt to taste
1 inch Ginger piece, roughly chopped
4 tbsp Ghee/Oil
8 Garlic cloves, finely chopped
2 tbsp Bottle Masala
1 tsp Black pepper powder
1 large cup Coconut milk (thick)
2 tbsp Tamarind pulp"
Instructions
Recipe Credits:
Michael Swamy
Chef, travel blogger and author of The East Indian Kitchen; The Diabetic Cookbook
Follow her @themichaelswamy
1.Peel the pumpkin/gourd and cut into 2 inch cubes.
2.Wash the meat and cut into 2 inch cubes.
3.Boil meat in stock/water with salt, ginger, till tender. Strain and reserve stock. Set meat aside in bowl.
4.In a pan, heat ghee/oil. Saute garlic over moderate heat till fragrant.
5.Add the Bottle Masala and fry well. Sprinkle a little water if required to prevent burning.
6.Add the pumpkin, stock, mix well and simmertill the pumpkin is cooked.
7.Serve with Kolam rice or soft bread.
Cooking time: 30 mins
Serves: 4
Ingredients
250 gm Ivy gourd or Tendli, sliced slim lengthwise1 medium size Tomato, finely chopped
1 medium size Onion, finely sliced
1 tsp Bottle Masala
½ tsp Black pepper powder
Salt to taste
Oil/ghee
Instructions
Recipe Credits:
Michael Swamy
Chef, travel blogger and author of The East Indian Kitchen; The Diabetic Cookbook
Follow her @themichaelswamy
1.In a pan, heat the ghee/oil and saute the onion on moderate heat until golden brown.2.Sprinkle the Bottle Masala and fry for a few minutes, before adding the gourd and tomato. Mix well and cook over low heat for 10 minutes.
3.Toss in salt, pepper, stir and switch off the hear after a few minutes.
4.Serve with Bhakri.
- Products supplied by us are available for shipping all across India. Products will be shipped within the stipulated time as stated in the shipping confirmation email unless we agree otherwise with you.
- For domestic shipments, the delivery time is 7 to 10 business days (from date of order). For international shipments, the delivery time is 15 to 20 business days (from date of order)
- We shall use our reasonable endeavours to meet any date agreed for shipment. Notwithstanding the foregoing, we shall not be liable for any losses, costs, damages or expenses incurred by you or any third party arising directly or indirectly out of any failure to meet any estimated shipping date.
- Shipping of the products shall be made to the shipping address specified in the Order and you shall make all arrangements necessary to take receipt of the products.
- Our courier will make all reasonable efforts to deliver the products to you. However if you are not residing at the contact address provided to us and/or have not made arrangements to take delivery of the products and/or the courier is unable to contact you for this purpose, your purchase will be deemed as “cancelled “ and payment refunded.
- Where the size/quantum of the products requires someone to be present at your address for delivery and you are not present, your placement of an Order authorises us to accept the signature of another person present at your address and deliver the products to them on your behalf or to leave the products in a safe place or with a neighbour.
FAQs
Why is Aazol's Bottle Masala so expensive?
The East Indian Bottle Masala is Aazol's premium masala. A deep orange-red spice mix, it is made using a secret 28-spice blend from an East Indian lady well-known in the community's circles as a spice expert. All of the constituent ingredients are also of the highest quality and sourced from the finest origins. It is for these reasons that the masala is priced at a premium.
Why is it called Bottle Masala?
Aazol's East Indian Bottle Masala gets its name from the recycled beer bottles which were used to store the masala in East Indian households.
What can be made using Bottle Masala?
Bottle Masala is so universal that it can enhance practically any dish. If you would like to make authentic East Indian dishes like Pork Sarpatel, Mutton Lonvas and Ivy Gourd, recipes for all are included in the adjacent tab.
Where does Aazol source its Bottle Masala from?
Aazol sources its Bottle Masala from an East Indian lady who lives in the northern suburbs of Mumbai and is well-known in the East Indian community for her sun-dried and hand-pounded masalas made lovingly in small-batches.
Is the Bottle Masala vegan?
Yes, Aazol's Bottle Masala is completely vegan!
Is Aazol's Bottle Masala gluten-free?
Yes, Aazol's Bottle Masala is 100% gluten-free.
Does Aazol's Bottle masala contain any added preservatives?
Aazol's Bottle Masala is made using natural spices, so you can be rest assured that it is free of any preservatives.
What is the shelf life of Aazol's Bottle Masala?
Aazol's Bottle Masala can easily last for 6 months, but owing to how tasty it is, we can guarantee you it won't stay on your shelf for that long!
