Ingredients:
Amchur - 3 tsp
Salt - 1 tsp
Black salt - 1 tsp
Red chilli powder - 1/2 tsp
Ginger powder(sonth/sukku powder) - 1/2 tsp
Black Pepper powder - 1/2 tsp
Mint powder - 1/2 tsp
Method:
To a big bowl add all the powders and mix well.
Showing posts with label Home made powders. Show all posts
Showing posts with label Home made powders. Show all posts
Gujarathi style chat powder Method - 1
Ingredients:
Amchur - 3 tsp
Salt - 1 tsp
Black salt - 1 tsp
Red chilli powder - 1/2 tsp
Ginger powder(sonth/sukku powder) - 1/2 tsp
Black Pepper powder - 1/2 tsp
Mint powder - 1/2 tsp
Method:
To a big bowl add all the powders and mix well.
Instant Garam Masala paste
Ingredients:
Ginger - 1 inch
Black Pepper - 1 tbsp
Cinnamon - 1 inch piece
Cumin - 3 tsp
Coriander seeds - 3 tsp
Nutmeg powder - 1/2 tsp
Cloves - 2
Method:
Dry fry all the ingredients in a pan. Grind them together along with ginger and 2 tbsp of water to a fine paste. This can be used in Kormas and pulavs. Making it fresh and adding to the food will enhace the taste.
Kollu Kalathu Podi - A tribute to Jayashree Kailas
I make Paruppu podi and keep stock regularly as kids love it. But, this seems to be quite different. Kollu Kalathu Podi. I have herd that eating Kollu (Horegram) helps in weight reduction and also in reducing cholestrol level.
Ingredients:
Horsegram (Kollu) - 1 cup
Bengal Gram Dal - 1/4 cup
Urad Dal - 1/4 cup
Peppercorns - 1/4 tsp (or 4 to 6 corns)
Asafodeita - 1/2 inch piece
Red Chillies - 4 to 6 nos
Salt as required
Method:
Dry roast the dals one by one in a pan till they release a nice aroma. Add 1/4 tsp of gingely oil and fry asafodeita, red chillies, pepper corn. Allow it to cool and grind Horsegram first to a fine powder then grind all the other ingredients together and mix well.
Serve with hot white rice and ghee or gingely oil.
Pickle Masala Powder to make South Indian Pickles
A combination of spices can be mixed and ground together to make the Pickle Masala Powder which can be stored and used any time to make South Indian Pickles.
Ingredients:
Fenugreek - 1/2 kg or 1/2 cup
Mustard seeds - 1 kg or 1 cup
Turmeric powder - 100 gms or 2 tbsp
Red Chillies - 2 kg or 2 cups
Method:
Spread all the ingredients in hot sun for about a day so that all the moisture goes off. (Alternatively, if the quantity is less the ingredients can be either roasted in a dry pan, or can be heated in microwave).
Large quantity can be ground in a flour mill. Small quantity can be ground in a mixer grinder to a fine powder. Store it an airtight container. This can be used for about 6 to 9 months.
Ingredients:
Fenugreek - 1/2 kg or 1/2 cup
Mustard seeds - 1 kg or 1 cup
Turmeric powder - 100 gms or 2 tbsp
Red Chillies - 2 kg or 2 cups
Method:
Spread all the ingredients in hot sun for about a day so that all the moisture goes off. (Alternatively, if the quantity is less the ingredients can be either roasted in a dry pan, or can be heated in microwave).
Large quantity can be ground in a flour mill. Small quantity can be ground in a mixer grinder to a fine powder. Store it an airtight container. This can be used for about 6 to 9 months.
How to make Black Pepper Powder at home
Ingredients:
Black Pepper - 100
Method:
Spread pepper in hot sun for an hour and dry roast it just for a few mins. Grind in a dry grinder till it becomes fine powder.
Store it in air tight container.
Black Pepper - 100
Method:
Spread pepper in hot sun for an hour and dry roast it just for a few mins. Grind in a dry grinder till it becomes fine powder.
Store it in air tight container.
Home made medicine to control Diabetics
Ingredients:
Fresh Neem Flower - 3 cups
Methi seeds - 1 1/2 cups
Fried Bengal gram - 1/2 cup
Method:
Dry roast all the ingredients one by one and when warm grind them to a coarse powder.
Having 1 tbsp of it early in the morning, and drink a glass of water. This will help in control diabetics.
Fresh Neem Flower - 3 cups
Methi seeds - 1 1/2 cups
Fried Bengal gram - 1/2 cup
Method:
Dry roast all the ingredients one by one and when warm grind them to a coarse powder.
Having 1 tbsp of it early in the morning, and drink a glass of water. This will help in control diabetics.
Verusenaga podi (Peanut and Copra powder)
Ingredients:
Peanuts - 2 cups
Cumin seeds - 2 tbsp
Red chilly - 8 nos
Dry coconut (Copra) - 1/2
Garlic cloves - 15 nos
Gingely Oil - 1 tbsp
Curry leaves - a few
Salt to taste
Method:
Dry roast the peanuts. Remove the skin by rubbing them with hand. Add oil to the pan and add the remaining ingredients to it and fry till they become golden brown in colour. Spread in a plate and grind it along with ground nuts to a fine powder. This can be served with hot rice and ghee.
Peanuts - 2 cups
Cumin seeds - 2 tbsp
Red chilly - 8 nos
Dry coconut (Copra) - 1/2
Garlic cloves - 15 nos
Gingely Oil - 1 tbsp
Curry leaves - a few
Salt to taste
Method:
Dry roast the peanuts. Remove the skin by rubbing them with hand. Add oil to the pan and add the remaining ingredients to it and fry till they become golden brown in colour. Spread in a plate and grind it along with ground nuts to a fine powder. This can be served with hot rice and ghee.
Roasted Fennel Seeds Powder
Ingredients:
Fennel seeds - 2 cups
Method:
Dry roast fennel seeds in a low flame for about 5 mins or an aroma is released. Cool and grind it to a powder and store in air tight container. This stays good for about 3 months.
Fennel seeds - 2 cups
Method:
Dry roast fennel seeds in a low flame for about 5 mins or an aroma is released. Cool and grind it to a powder and store in air tight container. This stays good for about 3 months.
Fennel Seeds Powder
Fennel seeds powder are available in many stores, still it can be made at home and be stored upto 6 months.
Ingredients:
Fennel seeds - 1/2 kg (Green coloured ones)
Method:
Clean the fennel seeds from any stones or dust and spread on a paper and dry in sun for a day. Grind it to a fine powder in the mixer grinder. If it is still coarse sift it through a seive. Store it in air tight container.
Ingredients:
Fennel seeds - 1/2 kg (Green coloured ones)
Method:
Clean the fennel seeds from any stones or dust and spread on a paper and dry in sun for a day. Grind it to a fine powder in the mixer grinder. If it is still coarse sift it through a seive. Store it in air tight container.
Cochin Masala Powder
Ingredients:
Coconut - 1 ful
Red Chillies - 16 to 20
Black gram dal - 2 tbsp
Coriander seeds - 2 tbsp
Turmeric powder - a pinch
Method:
Grate coconut finely. In a pan add all the ingredients and fry till they become golden brown in colour. Transfer to a plate and let it cool. Grind it to a fine powder. Store it in an air tight container. Can be stored for about a month. Used to prepare different type of Kerala dishes.
Coconut - 1 ful
Red Chillies - 16 to 20
Black gram dal - 2 tbsp
Coriander seeds - 2 tbsp
Turmeric powder - a pinch
Method:
Grate coconut finely. In a pan add all the ingredients and fry till they become golden brown in colour. Transfer to a plate and let it cool. Grind it to a fine powder. Store it in an air tight container. Can be stored for about a month. Used to prepare different type of Kerala dishes.
Kongunadu Masala Powder(paste)
Ingredients:
Coconut Grated - 1/4 cup
Ground nut - 2 tbsp
Sesame white seed - 1 tsp
Khus Khus - 1 tbsp
Turmeric powder - 1 tsp
Curry leaves - a few
Method:
Dry roast all the ingredients one by one. Grind it together and store it in fridge. This holds good just for 2 to 3 days.
But freshly ground masala gives a good aroma and taste. While adding it with dishes, it have to be mixed with required quantity of water to make a paste.
Coconut Grated - 1/4 cup
Ground nut - 2 tbsp
Sesame white seed - 1 tsp
Khus Khus - 1 tbsp
Turmeric powder - 1 tsp
Curry leaves - a few
Method:
Dry roast all the ingredients one by one. Grind it together and store it in fridge. This holds good just for 2 to 3 days.
But freshly ground masala gives a good aroma and taste. While adding it with dishes, it have to be mixed with required quantity of water to make a paste.
Cumin Seeds Powder
Ingredients:
Cumin seeds - 100 gms
Method:
Dry roast cumin seeds till the seeds release a nice aroma. Grind it to a fine powder. Store it in an airtight container.
Can be used in butter milk or in any dish that require cumin seeds powder.
Cumin seeds - 100 gms
Method:
Dry roast cumin seeds till the seeds release a nice aroma. Grind it to a fine powder. Store it in an airtight container.
Can be used in butter milk or in any dish that require cumin seeds powder.
Recipe for Milagu Kuzhambu powder
Ingredients:
Coriander seeds - 3/4 cup
Bengal Gram - 1 cup
Black Pepper - 1/2 cup
Asafodeita - 1 inch piece
Curry Leaves - 2 cups
Method:
Dry roast all the ingredients one by one till the aroma is released. Spread on a plate and let it cool. Grind it to a coarse powder. Store it in an air tight container.
This powder can be stored and used for about 3 to 4 months to make Milagu Kuzhambu (Spicy pepper gravy south Indian style)
Coriander seeds - 3/4 cup
Bengal Gram - 1 cup
Black Pepper - 1/2 cup
Asafodeita - 1 inch piece
Curry Leaves - 2 cups
Method:
Dry roast all the ingredients one by one till the aroma is released. Spread on a plate and let it cool. Grind it to a coarse powder. Store it in an air tight container.
This powder can be stored and used for about 3 to 4 months to make Milagu Kuzhambu (Spicy pepper gravy south Indian style)
Metkut
Ingredients:
Processed Channa Dal whole - 1 cup
Rice - 1/2 cup
Urad dal - 1/2 cup
Whole wheat - 2 tbsp
Cumin seed (Jeera)- 1 tbsp
Red chilly - 4 nos
Asafodeita - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Coriander seeds - 1 tsp
Fenu greek seeds - 1/2 tsp
Method:
Roast Whole Bengal gram, rice, urad dal, wheat, jeera, red chilly, fenu greek and coriander seeds one by one without oil. Spread them on a plate and when cold dry it to a fine powder. If not fine, can be seived and then store it in a jar.
Can be had with hot rice and ghee. (The rice that is to be prepared for this mixed powder should be extra soft and Kids friendly recipe.
Processed Channa Dal whole - 1 cup
Rice - 1/2 cup
Urad dal - 1/2 cup
Whole wheat - 2 tbsp
Cumin seed (Jeera)- 1 tbsp
Red chilly - 4 nos
Asafodeita - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Coriander seeds - 1 tsp
Fenu greek seeds - 1/2 tsp
Method:
Roast Whole Bengal gram, rice, urad dal, wheat, jeera, red chilly, fenu greek and coriander seeds one by one without oil. Spread them on a plate and when cold dry it to a fine powder. If not fine, can be seived and then store it in a jar.
Can be had with hot rice and ghee. (The rice that is to be prepared for this mixed powder should be extra soft and Kids friendly recipe.
How to make Amchur Powder at home?
Ingredients:
Unripe Mango - 2 nos
Turmeric Powder - 1 tsp
Method:
Peel the skin of mangoes. Scrap them to thin slices. Rub the slices with turmeric powder. Spread them on a sheet and dry them in sun for about a week or till the mango pieces becomes dry enough. Grind it to a fine powder and store it in airtight container and it can be used in dishes that ask for.
Amchur is used in north Indian dishes to enhance the flavour. It is high in iron and so people suffering from anemia can use it regularly.
Unripe Mango - 2 nos
Turmeric Powder - 1 tsp
Method:
Peel the skin of mangoes. Scrap them to thin slices. Rub the slices with turmeric powder. Spread them on a sheet and dry them in sun for about a week or till the mango pieces becomes dry enough. Grind it to a fine powder and store it in airtight container and it can be used in dishes that ask for.
Amchur is used in north Indian dishes to enhance the flavour. It is high in iron and so people suffering from anemia can use it regularly.
Home made Powders and its significance
There are lots of homemade powders listed out in this website. They all can be easily made at home using the simple dry grinder (mixie), that one have in the kitchen. A little time taken to fry and grind these powders will definitely be of great help, while cooking and also will enhance the taste.
As the quantity made is small, storage is easy and they dont go bad very easily. As the proverb says, the best way to reach a man's heart is through his stomach, these powders will definitely do that wonder as they give an enhanced taste to the cooking. Now a days, we have to add kids also to the proverb as they demand a lot more tastier foods.
With just one powder, one can make different dishes. Like using Sambar powder, one can make sambar and also Vathalkuzhambu (though there is a separate Vathakuzhambu powder too). This can aslo be added to veggies like potato, lady's finger, brinjal etc while making them a bit fried, instead of plain chilly powder.
Powders like Dhal Powder (Paruppu Podi), Curry leaves powder help in making jiffy mixed rice for the bachelors and all those who are in a hurry. In many Tamil house holds, the sambar that is made in the morning gets over by the day and so when they want to have a 3 course meal, they take either of these powder rice first then have rasam and curd rice.
There are different kinds of Milagai Podis too that one can make at home which comes in handy, when one cannot make any side dish for idly or dosa. Powders like Ingaya podi act as home remedy for stomach aches.
As the quantity made is small, storage is easy and they dont go bad very easily. As the proverb says, the best way to reach a man's heart is through his stomach, these powders will definitely do that wonder as they give an enhanced taste to the cooking. Now a days, we have to add kids also to the proverb as they demand a lot more tastier foods.
With just one powder, one can make different dishes. Like using Sambar powder, one can make sambar and also Vathalkuzhambu (though there is a separate Vathakuzhambu powder too). This can aslo be added to veggies like potato, lady's finger, brinjal etc while making them a bit fried, instead of plain chilly powder.
Powders like Dhal Powder (Paruppu Podi), Curry leaves powder help in making jiffy mixed rice for the bachelors and all those who are in a hurry. In many Tamil house holds, the sambar that is made in the morning gets over by the day and so when they want to have a 3 course meal, they take either of these powder rice first then have rasam and curd rice.
There are different kinds of Milagai Podis too that one can make at home which comes in handy, when one cannot make any side dish for idly or dosa. Powders like Ingaya podi act as home remedy for stomach aches.
Huli Powder - Karnataka style Sambar Powder
Ingredients:
Coriander seeds - 1 cup
Gram Dal - 3/4th cup
Urad dal - 1/2 cup
Cinnamon - 2 inch piece
Asafodeita - 1/2 tsp
Red Chillies - 1 cup (24 to 30 nos)
Grated Copra - 1/4 cup
Method:
Roast all the ingredients except copra. Dry roast the copra separately. Powder all the ingredients together and store it in an air tight container. This powder can be used to make Bisibela Huli or any kind of Karnataka type sambar recipes.
This can be added to Vangi baath alon with Vaangi baath powder to enhance the taste and flavour. Can also be added to hot rice and ghee and have it as a mixed rice .
Coriander seeds - 1 cup
Gram Dal - 3/4th cup
Urad dal - 1/2 cup
Cinnamon - 2 inch piece
Asafodeita - 1/2 tsp
Red Chillies - 1 cup (24 to 30 nos)
Grated Copra - 1/4 cup
Method:
Roast all the ingredients except copra. Dry roast the copra separately. Powder all the ingredients together and store it in an air tight container. This powder can be used to make Bisibela Huli or any kind of Karnataka type sambar recipes.
This can be added to Vangi baath alon with Vaangi baath powder to enhance the taste and flavour. Can also be added to hot rice and ghee and have it as a mixed rice .
Gujarati Idly Powder
Ingredients:
Bengal gram - 1/4 cup
Thuvar Dal - 1/4 cup
Urad Dal - 1/4 cup
Sesame seeds - 1/4 cup
Moong Dal - 1/4th cup
Red chillies - 2 cups
Salt - 1/4 cup
Asafodeita - 1 inch piece
Method:
In a dry pan add the sesame seeds and fry till it splutters and becomes red. Fry bengal gram, thuvar dal and urad dal one by one. Fry all of them till they turn red. Reduce the flame and fry the moong dal till it becomes red. Fry the asafodeita then the red chillies. Ensure that it doesnot turn black. Let it cool and grind sesame seeds first and transfer it to a plate. Grind all the other ingredients together to a fine powder. In the end add the sesame seeds powder and grind it again so that all the ingredients mix well. Spread on a plate to cool. Store it in an air tight container.
Bengal gram - 1/4 cup
Thuvar Dal - 1/4 cup
Urad Dal - 1/4 cup
Sesame seeds - 1/4 cup
Moong Dal - 1/4th cup
Red chillies - 2 cups
Salt - 1/4 cup
Asafodeita - 1 inch piece
Method:
In a dry pan add the sesame seeds and fry till it splutters and becomes red. Fry bengal gram, thuvar dal and urad dal one by one. Fry all of them till they turn red. Reduce the flame and fry the moong dal till it becomes red. Fry the asafodeita then the red chillies. Ensure that it doesnot turn black. Let it cool and grind sesame seeds first and transfer it to a plate. Grind all the other ingredients together to a fine powder. In the end add the sesame seeds powder and grind it again so that all the ingredients mix well. Spread on a plate to cool. Store it in an air tight container.
Nalla Kaaram - Black Chilly Powder
Ingredients:
Red chillies - 1/2 kg
Crystal salt - 1/2 cup
Tamarind - 1 big lemon size
Coriander seeds - 2 1/2 cups
Garlic - 1/4 kg
Black Urad dal - 2 1/2 cups
Cumin seeds - 1/4 cup
Fenugreek seeds - 2 tsp
Asafodeita - 1 inch piece
Turmeric powder - 1/4 cup
Curry leaves - 1 cup
Oil - 1/4 cup
Method:
Spread the red chillies in a plate and leave it in sun for about 5 to 6 hours. In a dry pan fry the fenugreek seeds till it turns golden brown. (Fry it not more than a minute). Fry the black urad dal in a dry pan till it turns pink in colour. Fry the coriander seeds in low flame till it turns slightly brown in colour. Add the cumin seeds just before removing the coriander seeds from the pan.
Fry the chillies in about 5 tbsp of oil till it turns slightly black. Add the asafodeita piece too along with the red chillies. Cut the tamarind into small pieces and add it to the oil and fry it too along with the red chillies.
Peel the garlic and fry it in little oil till it becomes crispy.
Let all the ingredients cool and powder them one by one to a fine powder. Transfer it to an air tight container.
This is a great Andhra style rice mix powder. But it had to be had with atleast 2 to 3 tbsp of ghee lest, one would end up with burnt tongue. This powder is very very hot and spicy.
Can also be had as a side dish for idly and dosa by mixing it with gingely oil.
Red chillies - 1/2 kg
Crystal salt - 1/2 cup
Tamarind - 1 big lemon size
Coriander seeds - 2 1/2 cups
Garlic - 1/4 kg
Black Urad dal - 2 1/2 cups
Cumin seeds - 1/4 cup
Fenugreek seeds - 2 tsp
Asafodeita - 1 inch piece
Turmeric powder - 1/4 cup
Curry leaves - 1 cup
Oil - 1/4 cup
Method:
Spread the red chillies in a plate and leave it in sun for about 5 to 6 hours. In a dry pan fry the fenugreek seeds till it turns golden brown. (Fry it not more than a minute). Fry the black urad dal in a dry pan till it turns pink in colour. Fry the coriander seeds in low flame till it turns slightly brown in colour. Add the cumin seeds just before removing the coriander seeds from the pan.
Fry the chillies in about 5 tbsp of oil till it turns slightly black. Add the asafodeita piece too along with the red chillies. Cut the tamarind into small pieces and add it to the oil and fry it too along with the red chillies.
Peel the garlic and fry it in little oil till it becomes crispy.
Let all the ingredients cool and powder them one by one to a fine powder. Transfer it to an air tight container.
This is a great Andhra style rice mix powder. But it had to be had with atleast 2 to 3 tbsp of ghee lest, one would end up with burnt tongue. This powder is very very hot and spicy.
Can also be had as a side dish for idly and dosa by mixing it with gingely oil.
Poricha Kuzhambu Powder
This can be prepared in advance and stored in fridge. Can be used whenever poricha kuzhambu or poricha kootu or errisery is made. Most useful for working women.
Ingredients:
Coriander seeds - 1/4 cup
Red chillies - 20 nos
Jeera - 1/4 cup
Pepper - 2 tbsp
Oil - 1 tbsp
Method:
Heat oil in a pan and fry all the ingredients one by one. Grind everything to a fine powder. Store it in an air tight container. Refregirate it. This will do good for about a month.
Ingredients:
Coriander seeds - 1/4 cup
Red chillies - 20 nos
Jeera - 1/4 cup
Pepper - 2 tbsp
Oil - 1 tbsp
Method:
Heat oil in a pan and fry all the ingredients one by one. Grind everything to a fine powder. Store it in an air tight container. Refregirate it. This will do good for about a month.
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