My Spices-Some common spices I use

1.Garam Masala

Bengali Garam Masala is actually a very simple mix of 4 spices: Cloves, Cardamom, Cinnamon and Tej Patta. The Tej Patta as I have seen is abandoned many times in favor of the others.

This I use in two forms: Whole Garam Masala and Garam Masala powder

For powder form,I sometime buy it readymade or also make it at home.
Steps:Dry Roast 20 Green Cardamom/Elaichi, 10 Clove/Laung, a 2" stick of cinnamon, a small Tej-Patta.Grind to a fine powder in your coffee grinder.Store in an air-tight container for future use

2.Bhaja Mashla(Roasted Masala) 

My Kaki(aunt) uses it for sprinkling over most chutneys and also in vegetable chops.The Bhaja Masala is called so because the spices here are dry roasted and then ground.
Steps: 

To make this Dry Roast 1 tbsp each of Jeera (Cumin Seeds), Dhania (Corriander seeds), Saunf (Fennel Seeds), 6/7 Laung (cloves) , 6/7 Elaichi (Cardamom), 3/4 TejPata(Bay leaves), an inch & half of cinnamon stick and peppercorns according to desired hotness.

Then just dry grind it to a powder. 

3.Panch phoran

It is a classic Bengali spice blend typically consisting of five spices in equal measure. It is more Bengali than any other region of India.
The five spices that make up Panch Phoran are:

Fenugreek (methi) – the golden coloured bitter one
Nigella seed (kalonji) -- the jet black tiny one
Mustard seed or (rai or shorshe) – the black or brown flavored one
Fennel seed (saunf or mouri) – the greenish sweet one
Cumin seed (jira) – the buff colored strong one

In Bengal, the place of origin of this spice,sometimes a spice called radhuni is used in place of mustard seed.
“Paanch” is bengali for Five and “Phoron” means spice. Panch Phoran is used mainly for tempering, to flavor the hot oil before adding rest of the ingredients. The essence being tempering with Five Spices. It is usually never ground or used as a powder unlike other spices which are used both in whole and ground form. However dry roasted panch phoron is ground to make a powder that is sprinkled on chutneys. But it is NEVER used in powder or paste form in any other preparation.

Panch phoron is added to the hot cooking oil before adding any other ingredients thus flavouring the oil and releasing the aroma of the seeds and causing them to pop in the pan. At this point the other ingredients are added.

If you do not have Panch Phoran but have all the five spices that are needed for this just add equal measures of each to get your own Panch Phoran. You may use the methi in less proportion to the others.

4.Kalonji

 Kalonji is jet black. Kalonji....Karojeera...Nigella Seed-a part of my cuisine

 In Bengali cuisine it is almost as popular as Paanch Phoron and used for tempering, vegetable dishes, Dals, fish curries and some chutneys. It is one of the five ingredients of Paanch Phoron. It is also added to the dough while making Nimki a savoury fried dough. The flavor within the seed is enhances after it is baked, toasted or fried in a small amount of oil or juices of foods.
5.Biryani Masala  

I love that masala and use it for not only making Biryanis but in various other dishes.

Here is how I make Biryani Masala. I reduce the carraways seeds and increase the fennel as I like the sweetness of fennel and find cararway seeds too spicy. Also I forgo the star anise and add nutmeg powder instead of the whole.

Steps: 

Dry Roast 8-10 Green Cardamom/Elaichi, 8-10 Cloves/Laung, 2" stick of cinnamon, 1 small Bay leaf, 5-6 small bark of mace/javethri, 2 tsp of Fennel seeds, 1 tsp of Carraway seeds/Shah Jeera.

Put all of the above in a coffee grinder jar along with 1 tsp of nutmeg powder.

Grind to a smooth powder and store in an air tight jar

Use this masala for loads of stuff from adding a pinch to your pualo, adding to biryani to your chicken curry. I use this masala alternately with Garam Masala but when using this, use a smaller quantity.