This is one powder that can be made and stored. Can be used in any kind of emergency.
Ingredients:
Thuvar Dal - 1/2 cup
Dhaniya - 1/4 cup
Gram Dhal - 4 tsp
Urad Dhal - 4 tsp
Mustard Seeds - 3 tsp
Pepper - 3 tsp
Red Chillies - 4
Jeera - 3 tsp
Salt, hing, Curry Leaves
Method:
Dry roast each ingredient one by one and grind it to a fine powder.
Showing posts with label Home made powders. Show all posts
Showing posts with label Home made powders. Show all posts
Fenu Greek Powder for pickles
Ingredients:
Fenu Greek seeds - 100 gms
Turmeric Powder - 1 pinch
Asafodeita - 1 pinch
Salt - 1 pinch
Method:
Fry fenu greek powder in dry pan. Ensure it dont burn out or turn black. It have to be in golden colour. Remove from flame and grind it to a fine powder with asafodeita, salt and turmeric powder. Store it in an air tight container.
This can be used in any kind of pickles.
Fenu Greek seeds - 100 gms
Turmeric Powder - 1 pinch
Asafodeita - 1 pinch
Salt - 1 pinch
Method:
Fry fenu greek powder in dry pan. Ensure it dont burn out or turn black. It have to be in golden colour. Remove from flame and grind it to a fine powder with asafodeita, salt and turmeric powder. Store it in an air tight container.
This can be used in any kind of pickles.
Panch Puran Masala
The Panch Pooran Masala is the one that gives the unique flavour and taste to most of the Bengali dishes. As the name suggests, the masala is made up of 5 distinguished ingredients. The normal combination is equal proportion of all the ingredients. As this masala is tend to loose is flavour and fragrance very fast, making smaller quantities whenever needed is better.
In general, Panch Pooran masala is added to the oil directly before adding vegetables or lentils to release the fragrance throughly.
Ingredients:
Nigella seeds (Kalonji/Karum Jeeragam) - 1/4 cup
Black Mustard Seeds - 1/4 cup
Fenu greek seeds (Methi) - 1/4 cup
Fennel (Perum Jeeragam) - 1/4 cup
Cumin seeds - 1/4 cup
Method:
Dry roast all the ingredients in a pan and when cold grind it to a very fine powder. Store it in an airtight container.
Can be used to make Bengali dishes.
In general, Panch Pooran masala is added to the oil directly before adding vegetables or lentils to release the fragrance throughly.
Ingredients:
Nigella seeds (Kalonji/Karum Jeeragam) - 1/4 cup
Black Mustard Seeds - 1/4 cup
Fenu greek seeds (Methi) - 1/4 cup
Fennel (Perum Jeeragam) - 1/4 cup
Cumin seeds - 1/4 cup
Method:
Dry roast all the ingredients in a pan and when cold grind it to a very fine powder. Store it in an airtight container.
Can be used to make Bengali dishes.
Malvani Masala Powder
This masala is also known as Goda Masala or Bottle Masala. Used in many of the Malvani, Konkani and Maharashtrian dishes.
Ingredients:
Red Chillies - 1/2 kg or 50 nos
Coriander seeds - 1/4 kg
Black Pepper - 1/2 cup
Cloves - 1/4 cup
Fennel seeds - 1 cup
Cumin seeds - 1/4 cup
Shah Jeera - 1/4 cup
Ilaichi - 20 to 25 nos (preferrably black ones)
Cinnamon Sticks - 25 gms
Star Anise - 5 nos
Mustard seeds - 1/4 cup
Turmeric powder - 1/4 cup
Whole Asafodeita - 2 inch piece
Nag Kesar - 25 gms
Dhagad Phool - 10 gms
Nutmeg - 2 nos
Method:
In a pan add 1/2 tbsp of oil and fry asafodeita and red chillies. When the aroma is released remove from pan and let it cool. Fry the coriander seeds in the same greased pan till the aroma is released. Spread that too separately.
Add another 1 tbsp of oil and fry all the other ingredients except nutmeg one by one. When cool grind them to a fine powder. Store it in an air tight container. This quantity will do good for about 5 to 6 months.
Ingredients:
Red Chillies - 1/2 kg or 50 nos
Coriander seeds - 1/4 kg
Black Pepper - 1/2 cup
Cloves - 1/4 cup
Fennel seeds - 1 cup
Cumin seeds - 1/4 cup
Shah Jeera - 1/4 cup
Ilaichi - 20 to 25 nos (preferrably black ones)
Cinnamon Sticks - 25 gms
Star Anise - 5 nos
Mustard seeds - 1/4 cup
Turmeric powder - 1/4 cup
Whole Asafodeita - 2 inch piece
Nag Kesar - 25 gms
Dhagad Phool - 10 gms
Nutmeg - 2 nos
Method:
In a pan add 1/2 tbsp of oil and fry asafodeita and red chillies. When the aroma is released remove from pan and let it cool. Fry the coriander seeds in the same greased pan till the aroma is released. Spread that too separately.
Add another 1 tbsp of oil and fry all the other ingredients except nutmeg one by one. When cool grind them to a fine powder. Store it in an air tight container. This quantity will do good for about 5 to 6 months.
Garlic Chilly Powder - side dish for idly and dosa
Ingredients:
Garlic - 1 whole
Bengal Gram Dal - 1/4 cup
Urad Dal - 1/4 cup
Red Chillies - 8 nos
Salt to taste
Oil - 1 tbsp
Method:
Add oil to kadai and when hot fry the dals one by one. Fry red chilly too in that. Peel and remove skin of garlic and fry it in the remaining oil for a few minutes. Let all the ingredients cool.
Grind all other ingredients except garlic to a coarse powder. Add garlic and grind it for a few seconds.
Store in an air tight container.
Serve with Idly or Dosa add gingely oil to it while serving.
Garlic - 1 whole
Bengal Gram Dal - 1/4 cup
Urad Dal - 1/4 cup
Red Chillies - 8 nos
Salt to taste
Oil - 1 tbsp
Method:
Add oil to kadai and when hot fry the dals one by one. Fry red chilly too in that. Peel and remove skin of garlic and fry it in the remaining oil for a few minutes. Let all the ingredients cool.
Grind all other ingredients except garlic to a coarse powder. Add garlic and grind it for a few seconds.
Store in an air tight container.
Serve with Idly or Dosa add gingely oil to it while serving.
Dhaniya powder|Coriander seeds powder - 2
Ingredients:
Coriander seeds - 100 gms
Method:
Roast Coriander seeds in a dry pan till the aroma is released. Let it cool and grind it to a fine powder. Can be used in all the dishes that ask for this powder, especially in the north Indian gravies.
Store it in an air tight container.
Note:
As the powder looses its flavour and fragrance very easily, it is better to grind smaller quantites whenever needed.
Coriander seeds - 100 gms
Method:
Roast Coriander seeds in a dry pan till the aroma is released. Let it cool and grind it to a fine powder. Can be used in all the dishes that ask for this powder, especially in the north Indian gravies.
Store it in an air tight container.
Note:
As the powder looses its flavour and fragrance very easily, it is better to grind smaller quantites whenever needed.
Mixed Dal Powder
Ingredients:
Thuvar Dal - 1 cup
Gram Dal - 1 cup
Urad Dal - 1 cup
Pepper - 4 tsp
Red Chilly - 18 nos
Salt to taste
Method:
Fry all the three dals separately till they turn golden brown. Fry pepper separately. Add just 1/2 tsp of oil to the pan and fry the red chillies. Let all the items cool. Grind them to a fine coarse powder.
Can be mixed with hot rice and ghee.
Thuvar Dal - 1 cup
Gram Dal - 1 cup
Urad Dal - 1 cup
Pepper - 4 tsp
Red Chilly - 18 nos
Salt to taste
Method:
Fry all the three dals separately till they turn golden brown. Fry pepper separately. Add just 1/2 tsp of oil to the pan and fry the red chillies. Let all the items cool. Grind them to a fine coarse powder.
Can be mixed with hot rice and ghee.
How to make mustard powder at home?
Ingredients:Mustard - 100 gms
Turmeric Powder - 1/2 tsp
Method:
Grind mustard in a dry grinder along with turmeric powder. Store in air tight container.
This can be used to make pickles, added to food to give flavour.
Recipe to make Chat Masala at Home
Ingredients:
Coriander seeds - 4 tbsp
Red Chilly - 4 nos
Black salt crystals - 2 tbsp (if not available ordinary salt can be used)
Ajwain - 1 tsp
Cumin seeds - 2 tbsp
Amchoor (Dry mango powder) - 1 tbsp
Garam Masala - 1/2 tbsp
Oil - 1 tsp
Method:
In a frying pan add oil and roast coriander seeds, cumin seeds, ajwain one by one for about a minute (till the aroma comes out. Care to be taken as to not to burn them). Fry Red chilly separately. Grind the fried ingredients along with salt, amchoor and garam masala to a fine powder.
Spread the powder on a plate and let it cool. Store in an air tight container.
Coriander seeds - 4 tbsp
Red Chilly - 4 nos
Black salt crystals - 2 tbsp (if not available ordinary salt can be used)
Ajwain - 1 tsp
Cumin seeds - 2 tbsp
Amchoor (Dry mango powder) - 1 tbsp
Garam Masala - 1/2 tbsp
Oil - 1 tsp
Method:
In a frying pan add oil and roast coriander seeds, cumin seeds, ajwain one by one for about a minute (till the aroma comes out. Care to be taken as to not to burn them). Fry Red chilly separately. Grind the fried ingredients along with salt, amchoor and garam masala to a fine powder.
Spread the powder on a plate and let it cool. Store in an air tight container.
Saarina Pudi (Powder) - Masala powder to make Karnataka style Gojju
Ingredients:
Coriander seeds - 2 cups
Red Chillies - 1 1/2 cups or about 25 to 30 nos
Cumin seeds - 1/2 cup
Fenu greek seeds - 1/4 cup
Mustard seeds - 3 tbsp
Pepper - 1/4 cup
Hing - 1 inch piece
Oil - 1 tbsp
Method:
In a dry pan roast mustard seeds, pepper, cumin seeds and fenugreek seeds for about a min. (If the aroma comes even before a minute it can be removed from pan). Spread in a dry plate and let it cool.
Add oil to the pan and fry hing and red chillies. Keep stirring so that the hing fries and the chillies are coated with oil. Add it to the plate and let it cool. Add the coriander seeds to the pan and fry it. (Care should be taken as to not to burn it).
Grind everything to a fine powder and store it in an air tight container.
Can be used to make gojju.
Coriander seeds - 2 cups
Red Chillies - 1 1/2 cups or about 25 to 30 nos
Cumin seeds - 1/2 cup
Fenu greek seeds - 1/4 cup
Mustard seeds - 3 tbsp
Pepper - 1/4 cup
Hing - 1 inch piece
Oil - 1 tbsp
Method:
In a dry pan roast mustard seeds, pepper, cumin seeds and fenugreek seeds for about a min. (If the aroma comes even before a minute it can be removed from pan). Spread in a dry plate and let it cool.
Add oil to the pan and fry hing and red chillies. Keep stirring so that the hing fries and the chillies are coated with oil. Add it to the plate and let it cool. Add the coriander seeds to the pan and fry it. (Care should be taken as to not to burn it).
Grind everything to a fine powder and store it in an air tight container.
Can be used to make gojju.
Recipe for Vangi bath powder
Ingredients:
Coriander seeds - 1/2 cup
Bengal gram dal - 1/4 cup
Black gram dal - 1/4 cup
Red Chillies - 12 nos
Cinnamon - 1 inch piece
Asafodeita - 1/2 inch piece
Method:
Dry roast all the ingredients and grind them to a coarse powder. Store it in an airtight container.
Can be added to any vegetable like Brinjal, Lady's finger and be added to hot rice to get delicious mixed vegetable rice varieties.
Recipe to make Mysore Sambar Powder
Ingredients:
Coriander seeds - 1 cup
Dry Red Chillies - 2 1/2 cups or 40 nos
Copra grated - 1.5 cups
Cumin seeds - 1/4 cup
Black Pepper - 1/5 cup
Turmeric Powder - 50 gms
Cloves - 12 nos
Cinnamon - 2 inch piece
cardamom - 8 to 10 nos
Marata moggu/ Rose moggu - 2 to 3 nos
Bay Leaves - 2 to 3 nos
Asafodeita (solid) - 1 inch piece.
Oil - 2 tbsp
Method:
Heat 1/2 tbsp of oil in a pan and roast the solid hing and red chillies. Remove from pan and let it cool. Add 1 tbsp of oil and roast copra till golden brown. Mix it with red chillies. Add all the other ingredients and roast in the remaining 1/2 tbsp of oil. Let them cool and grind all the ingredients to coarse powder. Store in air tight bottle in freezer. Will be good for a month or two. If Copra is not available desiccated coconut can also be used. But it have to be roasted slightly longer.
Coriander seeds - 1 cup
Dry Red Chillies - 2 1/2 cups or 40 nos
Copra grated - 1.5 cups
Cumin seeds - 1/4 cup
Black Pepper - 1/5 cup
Turmeric Powder - 50 gms
Cloves - 12 nos
Cinnamon - 2 inch piece
cardamom - 8 to 10 nos
Marata moggu/ Rose moggu - 2 to 3 nos
Bay Leaves - 2 to 3 nos
Asafodeita (solid) - 1 inch piece.
Oil - 2 tbsp
Method:
Heat 1/2 tbsp of oil in a pan and roast the solid hing and red chillies. Remove from pan and let it cool. Add 1 tbsp of oil and roast copra till golden brown. Mix it with red chillies. Add all the other ingredients and roast in the remaining 1/2 tbsp of oil. Let them cool and grind all the ingredients to coarse powder. Store in air tight bottle in freezer. Will be good for a month or two. If Copra is not available desiccated coconut can also be used. But it have to be roasted slightly longer.
Mint Leaf Ready Mix powder recipe to eat with rice
Ingredients:
Mint Leaves Fresh - 2 cups
Urad Dal - 1/4 cup
Channa Dal - 1/4 cups
Red Chillies - 16 nos
Asafodeita - 1/2 tsp
Oil - 1 tsp
Tamarind - 1/2 lemon size
Salt to taste
Method:
Fry Mint leaves in a pan with just a drop of oil. It should become crispy. (Better keep it in microwave for about a min). Cut tamarind into small pieces and fry them in dry pan till it becomes crisp. Fry all the other ingredients in oil. Grind everything together to a coarse powder.
This makes a good recipe for indigestion. Should have it with hot rice and ghee.
Mint Leaves Fresh - 2 cups
Urad Dal - 1/4 cup
Channa Dal - 1/4 cups
Red Chillies - 16 nos
Asafodeita - 1/2 tsp
Oil - 1 tsp
Tamarind - 1/2 lemon size
Salt to taste
Method:
Fry Mint leaves in a pan with just a drop of oil. It should become crispy. (Better keep it in microwave for about a min). Cut tamarind into small pieces and fry them in dry pan till it becomes crisp. Fry all the other ingredients in oil. Grind everything together to a coarse powder.
This makes a good recipe for indigestion. Should have it with hot rice and ghee.
Recipe for Coconut Powder
Ingredients:
Coconut - 1 no(grated)
Channa Dal - 1/2 cup
Urad Dal - 1/4 cup
Red Chillies - 16 nos
Curry Leaves - 1/4 cup
Asafodeita - 1 tsp
Salt to taste
Tamarind - Big Gooseberry size
OIl - 1 tsp
Method:
In a pan heat 1/4 spoon oil and fry the coconut till it gets dry and reddish brown in colour. Cut tamarind into small pieces and fry it in a dry pan till it becomes dry. In the remaining oil fry the dals, red chillies, asafodeita and salt.
Let all the ingredients cool and grind it to a coarse powder. Makes a great side dish for steaming hot Idly. Can also be had with hot rice and ghee.
Coconut - 1 no(grated)
Channa Dal - 1/2 cup
Urad Dal - 1/4 cup
Red Chillies - 16 nos
Curry Leaves - 1/4 cup
Asafodeita - 1 tsp
Salt to taste
Tamarind - Big Gooseberry size
OIl - 1 tsp
Method:
In a pan heat 1/4 spoon oil and fry the coconut till it gets dry and reddish brown in colour. Cut tamarind into small pieces and fry it in a dry pan till it becomes dry. In the remaining oil fry the dals, red chillies, asafodeita and salt.
Let all the ingredients cool and grind it to a coarse powder. Makes a great side dish for steaming hot Idly. Can also be had with hot rice and ghee.
Processed Channa Dal Powder
Processed Bengal Gram Powder (Pottu Kadalai Powder)
Ingredients:
Processed Channa Dal (Pottukadalai) - 2 cups
Garlic - 1 full
Red Chilly - 6 to 8 nos
Cumin - 1 spoon
Asafodeita - 1/2 tsp
Salt to taste.
Method:
Fry Cumin in dry pan for just a few seconds and keep it aside. Fry processed channa dal, red chilly one by one. Grind all the ingredients together with peeled garlic to a fine powder.
This can be had with hot rice along with ghee.
Ingredients:
Processed Channa Dal (Pottukadalai) - 2 cups
Garlic - 1 full
Red Chilly - 6 to 8 nos
Cumin - 1 spoon
Asafodeita - 1/2 tsp
Salt to taste.
Method:
Fry Cumin in dry pan for just a few seconds and keep it aside. Fry processed channa dal, red chilly one by one. Grind all the ingredients together with peeled garlic to a fine powder.
This can be had with hot rice along with ghee.
Recipe for Garlic Powder
Ingredients:
Garlic - 1 no (about 20 to 24 pods)
Processed Channa Dal - 1/4 cup
Ground nuts - 1/4 cup
Red chilly - 12 nos
Salt to taste.
Method:
Mix all the above ingredients in a mixer and grind it to a fine powder. (Add garlic after grinding the other ingredients 2 or 3 times).
Store in an air tight container. Can be had as a side dish for idly or dosa along with gingely oil or can be mixed to hot rice with ghee.
Garlic - 1 no (about 20 to 24 pods)
Processed Channa Dal - 1/4 cup
Ground nuts - 1/4 cup
Red chilly - 12 nos
Salt to taste.
Method:
Mix all the above ingredients in a mixer and grind it to a fine powder. (Add garlic after grinding the other ingredients 2 or 3 times).
Store in an air tight container. Can be had as a side dish for idly or dosa along with gingely oil or can be mixed to hot rice with ghee.
How to Urad Dal Powder at home to prepare savouries
Urad Dal Powder is used to make a few many south Indian savouries. This flour comes in handy especially during the festive season.
Ingredients:
Urad Dal - 2 cups
Method:
Dry roast Urad Dal in a pan, ensure that it is not over done but turns just the reddish brown in colour. Let it cool and grind it to a fine powder. Better sieve after one fine ground to obtain a very fine powder.
Store in an airtight container and place it in freezer.
Ingredients:
Urad Dal - 2 cups
Method:
Dry roast Urad Dal in a pan, ensure that it is not over done but turns just the reddish brown in colour. Let it cool and grind it to a fine powder. Better sieve after one fine ground to obtain a very fine powder.
Store in an airtight container and place it in freezer.
Recipe for black urad dal idly chilli powder with garlic
Tried and tasted the recipe of Geetha Achal. Have added curry leaves as an addition to the ingredients list which gave a different taste.
Ingredients:
Black Urad Dal - 2 cups
Red Chilli - 12 nos (round vareity)
Asafodeita - 1 inch piece(solid one)
Salt to taste
Garlic - 6 to 8 (with skin)
Curry Leaves - a few
Method:
In a dry pan fry black urad dal and red chillies separately. Add 3 to 4 drops of oil and fry asafodeita and curry leaves in it. Let them cool. Grind it to a coarse powder along with salt. Add garlic and grind it again. The powder should be coarse. Store it in an air tight container and keep it in fridge. This can be stored for about 2 to 3 weeks at max. Serve it with any type of Idly. Mix the powder in gingely oil for enhanced taste.
Ingredients:
Black Urad Dal - 2 cups
Red Chilli - 12 nos (round vareity)
Asafodeita - 1 inch piece(solid one)
Salt to taste
Garlic - 6 to 8 (with skin)
Curry Leaves - a few
Method:
In a dry pan fry black urad dal and red chillies separately. Add 3 to 4 drops of oil and fry asafodeita and curry leaves in it. Let them cool. Grind it to a coarse powder along with salt. Add garlic and grind it again. The powder should be coarse. Store it in an air tight container and keep it in fridge. This can be stored for about 2 to 3 weeks at max. Serve it with any type of Idly. Mix the powder in gingely oil for enhanced taste.
Mughalai Garam Masala powder recipe
Ingredients:
Cinnamon - 5 1 inch pieces
Black cardamom - 15 gms
Black Pepper - 3 tbsp
Cloves - 8 to 10 nos
Oil - 2 tsp
Method:
Heat oil in a pan and roast all the ingredients adding them together. Roast them very lightly. Let it cool. Grind it all to a fine powder and store it in an airtight container.
This garam masala can be used in Mughalai dishes whichever asks for Garam Masala in it.
Cinnamon - 5 1 inch pieces
Black cardamom - 15 gms
Black Pepper - 3 tbsp
Cloves - 8 to 10 nos
Oil - 2 tsp
Method:
Heat oil in a pan and roast all the ingredients adding them together. Roast them very lightly. Let it cool. Grind it all to a fine powder and store it in an airtight container.
This garam masala can be used in Mughalai dishes whichever asks for Garam Masala in it.
Powder to induce hunger
Ingredients:
Cumin seeds (Jeeragam) - 2 tbsp
Pepper - 2 tbsp
Hing - 1/2 inch piece
Salt to taste
Method:
Grind cumin seeds, pepper and salt in mixie to a fine powder. Take 1/2 tsp of it and mix with hot rice the size of medium sized lemon along with 1/2 sp ghee. It is good for health and will induce hunger.
This powder helps in easy digestion.
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