DESC:TECHNICAL FIELD OF THE PRESENT INVENTION
The present invention relates to a unique combination of spices and process for the preparation for the same. More particularly the present invention relates to a novel process for making unique ready to use combination of spices to get rid of the tiresome process of cooking food and maintain consistent taste every time a dish is prepared.
BACKGROUND/PRIOR ART OF THE PRESENT INVENTION
A wide range of spices and different mixtures of them are available in the market. Even if different mixture/combination of spices are available in the market but still one need to use combination of separate spices grinded or whole to prepare the dishes. Also, along with different mixture/combination of spices one needs to add whole spices like cumin and mustard. This makes cooking a time consuming and tedious job. Also, when different spices are used with different combinations it is very difficult to keep the same taste every time a dish is made. There is no single complete masala mix known in the art, that does not require any additional spices to be added while cooking and help in maintaining the consistency in organoleptic properties of dishes so prepared. Thus, there is unmet need for a single blend of spices which does not require further addition of spices while making a dish, which would help in attaining consistency in organoleptic properties of dishes prepared using such blend of spices.
The objective of the present invention is to overcome the drawbacks known in the art. It is another objective of the present invention to provide a unique blend/mixture/combination of the spices, that would not require addition of further spices while preparing dishes. Yet another objective of the present invention is to have consistency in the taste of a dishes prepared at all times. Yet another objective of the present invention is to make the process of cooking less tedious.
Thus the 'complete masala mix' disclosed in present application not only overcome the drawbacks of the art but also provide additional advantages of having consistency in taste/ organoleptic properties of dishes so prepared at different points of time.
SUMMARY OF THE PRESENT INVENTION
Briefly summarized, the present invention provides a complete masala mix comprising pre-adjusted percentages of different ingredients such that complete masala mix is a single ready to use flavoring component required for cooking. The present invention also discloses a method for preparing the complete masala mix. The complete masala mix of present invention eliminates the need to add a range of different spices in different quantities to attain the desired flavor and aroma in making different food dishes. The food dishes can be prepared by addition of single 'complete masala mix', without requiring any additional spices while cooking. The 'complete masala mix' of present invention also helps us in maintaining consistency in organoleptic properties of dishes prepared by avoiding the variations in ratios/percentages of different spices, when added separately.
According to one of the aspects of present invention, it provides a complete masala mix comprising: 42 - 48 % w/w chilli powder , 12 - 18 % w/w fried cumin, 11 - 17 % w/w coriander powder; 6 - 10 % w/w turmeric powder; 3 - 7 % w/w garam masala powder; 3 - 7 % w/w salt powder; 2 - 6 % w/w fried mustard; 0.2 - 2 % w/w asafoetida powder, and 1 - 5 % w/w sugar powder.
In another embodiment, the present invention provides a complete masala mix comprising: 42 - 48 % w/w chilli powder , 12 - 18 % w/w fried cumin, 11 - 17 % w/w coriander powder; 6 - 10 % w/w turmeric powder; 3 - 7 % w/w garam masala powder; 3 - 7 % w/w salt powder; 2 - 6 % w/w fried mustard; 0.2 - 2 % w/w asafoetida powder, and 1 - 5 % w/w sugar powder, wherein fried cumin and fried mustard are fried in a edible oil heated to its smoking point.
In another embodiment, the present invention provides a complete masala mix comprising: 42 - 48 % w/w chilli powder , 12 - 18 % w/w fried cumin, 11 - 17 % w/w coriander powder; 6 - 10 % w/w turmeric powder; 3 - 7 % w/w garam masala powder; 3 - 7 % w/w salt powder; 2 - 6 % w/w fried mustard; 0.2 - 2 % w/w asafoetida powder, and 1 - 5 % w/w sugar powder, wherein fried cumin and fried mustard are fried in a edible oil heated to its smoking point and wherein the edible oil is groundnut oil.
In another embodiment, the present invention provides a complete masala mix comprising: 42 - 48 % w/w chilli powder , 12 - 18 % w/w fried cumin, 11 - 17 % w/w coriander powder; 6 - 10 % w/w turmeric powder; 3 - 7 % w/w garam masala powder; 3 - 7 % w/w salt powder; 2 - 6 % w/w fried mustard; 0.2 - 2 % w/w asafoetida powder, and 1 - 5 % w/w sugar powder and optional additional ingredients selected from the group consisting of: 5 - 10 % onion, 1 - 5 % garlic, 0.2 - 2 % ginger, 0.2 - 2 % raw mango, 0.2 - 2 % cinnamon, 0.2 - 2 % bay leaf, 0.2 - 2 % black pepper, 0.2 - 2 % cardamom, 0.2 - 2 % nutmeg, 0.2 - 2 % cloves, 0.2 - 2 % fennel seed, 0.2 - 2 % citric acid, 0.2 - 2 % bishops weed, 0.2 - 2 % fenugreek leaves, and 0.2 - 2 % black salt.
In another embodiment, the present invention provides a complete masala mix comprises 45 % w/w chilli, 15 % w/w fried cumin, 15 % w/w coriander, 8 % w/w turmeric, 5 % w/w garam masala, 5 % w/w salt, 4 % w/w fried mustard, 0.2 % w/w asafoetida, 2.8 % w/w sugar.
In another embodiment, the present invention provides a method for preparing complete masala mix comprising pre-adjusted percentages of different ingredients such that complete masala mix so formed is a single ready to use flavoring component required for cooking, wherein said method comprises steps of:
a) heating the edible oil to its smoking point;
b) frying of cumin and mustard in heated edible oil;
c) allowing the fried cumin and mustard to cool to temperature of 20°C to 40°C;
d) separately grinding the ingredients comprising of chilli, coriander, turmeric, garam masala, salt, asafoetida, and sugar;
e) separately grinding the optional ingredients selected from the group comprising of onion, garlic, ginger, raw mango, cinnamon, bay leaf, black pepper, cardamom, nutmeg, cloves, fennel seed, citric acid, bishops weed, fenugreek leaves, and black salt;
f) mixing fried cumin and mustard of step c) with grind ingredients comprising of chilli, coriander, turmeric, garam masala, salt, asafoetida, and sugar of step d); and
g) optionally adding and mixing grind ingredients selected from the group comprising of onion, garlic, ginger, raw mango, cinnamon, bay leaf, black pepper, cardamom, nutmeg, cloves, fennel seed, citric acid, bishops weed, fenugreek leaves, and black salt of step e) with mixture as obtained in step f),
wherein different ingredients of masala mix of step f) are present in percentages as: 42 - 48 % w/w chilli, 12 - 18 % w/w fried cumin, 11 - 17 % w/w coriander; 6 - 10 % w/w turmeric; 3 - 7 % w/w garam masala; 3 - 7 % w/w salt; 2 - 6 % w/w fried mustard; 0.2 - 2 % w/w asafoetida, and 1 - 5 % w/w sugar.
In another embodiment, the present invention provides a method for preparing complete masala mix, wherein edible oil is groundnut oil.
In another embodiment, the present invention provides a method for preparing complete masala mix, wherein edible oil is heated to the temperature of 170°C to 240°C.
In another embodiment, the present invention provides a method for preparing complete masala mix, wherein fried cumin and mustard in step c) are cooled to temperature of 25°C to 35°C.
In another embodiment, the present invention provides a method for preparing complete masala mix, wherein different ingredients of masala mix of step f) are present in percentages as: 45 % w/w chilli, 15 % w/w fried cumin, 15 % w/w coriander, 8 % w/w turmeric, 5 % w/w garam masala, 5 % w/w salt, 4 % w/w fried mustard, 0.2 % w/w asafoetida, 2.8 % w/w sugar.
In another embodiment, the present invention provides a method for preparing complete masala mix, wherein optional additional ingredients of masala mix in step g) are added in percentages as: 5 - 10 % onion, 1 - 5 % garlic, 0.2 - 2 % ginger, 0.2 - 2 % raw mango, 0.2 - 2 % cinnamon, 0.2 - 2 % bay leaf, 0.2 - 2 % black pepper, 0.2 - 2 % cardamom, 0.2 - 2 % nutmeg, 0.2 - 2 % cloves, 0.2 - 2 % fennel seed, 0.2 - 2 % citric acid, 0.2 - 2 % bishops weed, 0.2 - 2 % fenugreek leaves, and 0.2 - 2 % black salt.
In another embodiment, the present invention provides a method for preparing complete masala mix, wherein the final complete masala mix as obtained in step f) is optionally grinded.
In another embodiment, the present invention provides a method for preparing complete masala mix, wherein the final complete masala mix as obtained in step g) is optionally grinded.
Other aspects, advantages of certain embodiments, and salient features of the invention will become apparent to those skilled in the art from the detailed description, which, taken in conjunction with the disclosed exemplary embodiments of the invention.
DETAILED DESCRIPTION OF THE PRESENT INVENTION
The present invention disclosed a novel process for production of unique combination/ mixture of spices which include both grinded and whole spices. The present invention relates generally to the improvement in treatment of the spices. The present invention is a unique and complete mix of spices that provide single point ready to use component for cooking. The complete masala mix is an inventive mixture/combination of spices in which fried mustard and cumin are mixed in whole form with the other grinded spices. Mustard and cumin fried in edible oil contributes to one of the important aspect of present invention. The present invention with a unique combination of spices eliminates the requirement for adding different spices whole or grinded and calculating the quantity of every spice to be added while process of cooking food. The complete spice mix of present invention comprises two groups of spices, one that are essential ingredients and the other that are optional ingredients. The essential ingredients are chilli powder, fried cumin, coriander powder; turmeric powder; garam masala powder; salt powder; fried mustard; asafoetida powder, and sugar powder. The optional ingredients are onion, garlic, ginger, raw mango, cinnamon, bay leaf, black pepper, cardamom, nutmeg, cloves, fennel seed, citric acid, bishops weed, fenugreek leaves, and black salt.
In the process for preparing whole cumin and mustard are fried in edible oil heated to smoking point. Then the fried cumin and mustard whole spices are allowed to cool down to room temperature before adding and mixing with spices that are essential ingredients. In one of the alternatives, addition and mixing of the essential ingredients is followed by addition and mixing of optional ingredients.
The present invention also makes cooking simple and easy as there is no need to add different spices or tempering (tadka) to the dish. Use of complete spice mix enable the cook to maintain a consistent taste every time a dish is made.
The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the following description. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein can be practiced and to further enable those skilled in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the invention described herein.
EXAMPLE - 1
The complete spice mix comprises of the following ingredients:
1. 42 - 48 % w/w chilli
2. 12 - 18 % w/w fried cumin
3. 11 - 17 % w/w coriander
4. 6 - 10 % w/w turmeric
5. 3 - 7 % w/w garam masala
6. 3 - 7 % w/w salt
7. 2 - 6 % w/w fried mustard
8. 0.2 - 2 % w/w asafoetida
9. 1 - 5 % w/w sugar
EXAMPLE - 2
In a particular embodiment, the complete masala mix of example 1 comprises of:
1. 45 % w/w chilli
2. 15 % w/w fried cumin
3. 15 % w/w coriander
4. 8 % w/w turmeric
5. 5 % w/w garam masala
6. 5 % w/w salt
7. 4 % w/w fried mustard
8. 0.2 % w/w asafoetida
9. 2.8 % w/w sugar
EXAMPLE - 3
In a particular embodiment, the complete masala mix of example 1 or example 2 optionally comprises additional ingredients selected from the group consisting of: 5 - 10 % onion, 1 - 5 % garlic, 0.2 - 2 % ginger, 0.2 - 2 % raw mango, 0.2 - 2 % cinnamon, 0.2 - 2 % bay leaf, 0.2 - 2 % black pepper, 0.2 - 2 % cardamom, 0.2 - 2 % nutmeg, 0.2 - 2 % cloves, 0.2 - 2 % fennel seed, 0.2 - 2 % citric acid, 0.2 - 2 % bishops weed, 0.2 - 2 % fenugreek leaves, and 0.2 - 2 % black salt.
EXAMPLE - 4
Preparation of complete masala mix:
In a particular embodiment, the complete masala mix comprising pre-adjusted percentages of different ingredients according to example 1 or example 2 is obtained by first heating the edible oil to its smoke point (170°C to 240°C) and frying of cumin and mustard. Edible oil used for frying can be any suitable oil and can be preferably a groundnut oil. The fried cumin and mustard are then allowed to cool to temperature of 20°C to 40°C before their further use. Simultaneously, chilli, coriander, turmeric, garam masala, salt, asafoetida, and sugar are separately grinded to have these ingredients in powdered form. Similarly, optional ingredients comprising onion, garlic, ginger, raw mango, cinnamon, bay leaf, black pepper, cardamom, nutmeg, cloves, fennel seed, citric acid, bishops weed, fenugreek leaves, and black salt are also are separately grinded and stored in separate containers. After preparation of all essential and optional ingredients, fried cumin and mustard after cooling are added and mixed with essential ingredients in powder form and the percentage of fried cumin and mustard and different essential ingredients would be as given in example 1 or more particularly as given in example 2.

EXAMPLE - 5
In a particular embodiment, the complete masala mix comprising pre-adjusted percentages of different ingredients according to example 3 is obtained by adding and mixing one or more grinded optional ingredients selected from the group comprising of: 5 - 10 % onion, 1 - 5 % garlic, 0.2 - 2 % ginger, 0.2 - 2 % raw mango, 0.2 - 2 % cinnamon, 0.2 - 2 % bay leaf, 0.2 - 2 % black pepper, 0.2 - 2 % cardamom, 0.2 - 2 % nutmeg, 0.2 - 2 % cloves, 0.2 - 2 % fennel seed, 0.2 - 2 % citric acid, 0.2 - 2 % bishops weed, 0.2 - 2 % fenugreek leaves, and 0.2 - 2 % black salt to complete masala mix as given in example 1 or example 2 or as obtained in example 5.
EXAMPLE - 6
In a particular embodiment, the complete masala mix as obtained in example 4 or example 5 are further grinded.
,CLAIMS:1. A complete masala mix comprising: 42 - 48 % w/w chilli powder, 12 - 18 % w/w fried cumin, 11 - 17 % w/w coriander powder; 6 - 10 % w/w turmeric powder; 3 - 7 % w/w garam masala powder; 3 - 7 % w/w salt powder; 2 - 6 % w/w fried mustard; 0.2 - 2 % w/w asafoetida powder, and 1 - 5 % w/w sugar powder.
2. The complete masala mix as claimed in claim 1, wherein fried cumin and fried mustard are fried in edible oil heated to its smoking point.
3. The complete masala mix as claimed in claim 2, wherein the edible oil is groundnut oil.
4. The complete masala mix as claimed in claims 1 - 3, wherein comprises one or more optional ingredients selected from the group consisting of: 5 - 10 % onion, 1 - 5 % garlic, 0.2 - 2 % ginger, 0.2 - 2 % raw mango, 0.2 - 2 % cinnamon, 0.2 - 2 % bay leaf, 0.2 - 2 % black pepper, 0.2 - 2 % cardamom, 0.2 - 2 % nutmeg, 0.2 - 2 % cloves, 0.2 - 2 % fennel seed, 0.2 - 2 % citric acid, 0.2 - 2 % bishops weed, 0.2 - 2 % fenugreek leaves, and 0.2 - 2 % black salt.
5. The complete masala mix as claimed in claims 1 - 4, wherein comprises 45 % w/w chilli, 15 % w/w fried cumin, 15 % w/w coriander, 8 % w/w turmeric, 5 % w/w garam masala, 5 % w/w salt, 4 % w/w fried mustard, 0.2 % w/w asafoetida, 2.8 % w/w sugar.
6. A method for preparing complete masala mix comprising pre-adjusted percentages of different ingredients such that complete masala mix so formed is a single ready to use flavoring component required for cooking, wherein said method comprises steps of:
a) heating the edible oil to its smoking point;
b) frying of cumin and mustard in heated edible oil;
c) allowing the fried cumin and mustard to cool to temperature of 20°C to 40°C;
d) separately grinding the ingredients comprising of chilli, coriander, turmeric, garam masala, salt, asafoetida, and sugar;
e) separately grinding the optional ingredients selected from the group comprising of onion, garlic, ginger, raw mango, cinnamon, bay leaf, black pepper, cardamom, nutmeg, cloves, fennel seed, citric acid, bishops weed, fenugreek leaves, and black salt;
f) mixing fried cumin and mustard of step c) with grind ingredients comprising of chilli, coriander, turmeric, garam masala, salt, asafoetida, and sugar of step d); and
g) optionally adding and mixing one or more optional grinded ingredients selected from the group consisting of 5 - 10 % onion, 1 - 5 % garlic, 0.2 - 2 % ginger, 0.2 - 2 % raw mango, 0.2 - 2 % cinnamon, 0.2 - 2 % bay leaf, 0.2 - 2 % black pepper, 0.2 - 2 % cardamom, 0.2 - 2 % nutmeg, 0.2 - 2 % cloves, 0.2 - 2 % fennel seed, 0.2 - 2 % citric acid, 0.2 - 2 % bishops weed, 0.2 - 2 % fenugreek leaves, and 0.2 - 2 % black salt of step e) with mixture as obtained in step f),
wherein different ingredients of masala mix of step f) are present in percentages as: 42 - 48 % w/w chilli, 12 - 18 % w/w fried cumin, 11 - 17 % w/w coriander; 6 - 10 % w/w turmeric; 3 - 7 % w/w garam masala; 3 - 7 % w/w salt; 2 - 6 % w/w fried mustard; 0.2 - 2 % w/w asafoetida, and 1 - 5 % w/w sugar.
7. The method for preparing complete masala mix as claimed in claim 6, wherein edible oil is groundnut oil.
8. The method for preparing complete masala mix as claimed in claim 6, wherein edible oil is heated to the temperature of 170°C to 240°C;
9. The method for preparing complete masala mix as claimed in claim 6, wherein fried cumin and mustard in step c) are cooled to temperature of 25°C to 35°C;
10. The method for preparing complete masala mix as claimed in claim 6, wherein different ingredients of masala mix of step f) are present in percentages as: 45 % w/w chilli, 15 % w/w fried cumin, 15 % w/w coriander, 8 % w/w turmeric, 5 % w/w garam masala, 5 % w/w salt, 4 % w/w fried mustard, 0.2 % w/w asafoetida, 2.8 % w/w sugar.
11. The method for preparing complete masala mix as claimed in claims 6 - 10, wherein the final complete masala mix as obtained in step f) is optionally grinded.
12. The method for preparing complete masala mix as claimed in claims 6 to 10, wherein the final complete masala mix as obtained in step g) is optionally grinded.