SuvaiArusuvai - Veg Recipes of India

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.

*  Garam Masala Powder * Tandoori Masala Powder * Chaat Masala Powder * Chettinad Masala Powder * Punjabi Garam Masala Powder * Mughalai Garam Masala * Malvani Masala Powder  (Goda Masala/ Bottle Masala) * Bafat Masala * Panch Pooran Masala * Amchur Powder * Dhaniya (Coriander seeds) Powder * Cumin seeds powder * Fennel seeds powder * Roasted Fennel seeds powder * Kongunadu Masala powder * Cochin Masala 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.

Many of the Punjabi dishes gets its flavour as this Punjabi Garam Masala is added to it. Find here how to make it. Ingredients: Dhania - 1/4 cup Jeera - 1 cup Pepper - 1/2 cup Cardamom - 6 to 8 Fennel seeds - 1/4 cup Clove - 4 nos Cinnamon - 2 inch piece Black Cumin Seeds - 1 tbsp Bay Leaves - 2 nos Dried Ginger Powder - 1 tbsp Nutmeg - 3 nos Method: Fry all the ingredients except ginger powder in a dry pan for a while till they are warm. Grind it together with ginger powder. Store it in an airtight container.

Many gravies ask for Dhaniya Powder and it is very easy to be made at home.  Ingredients: Fresh Coriander seeds without any holes Method: Remove husk and dust from the seeds. Sun dry the seeds for about an hour. Grind it to a fine powder. Seive it and grind the coarse left over again. Seive again and store it in airtight container. 

A hot and tangy masala powder that gives an immense taste to the Manglorean recipes. The chilly used in this Bafat Masala is mainly Kashmiri Red Chillies that gives a deep red colour to the recipe. To give more colour, more chillies are used. Though this Bafat Masala Powder is used mainly to make fish or meat recipes, it gives an intense taste to the vegetarian dishes also. Ingredients: Red Chillies - (Kashmiri Chillies to give the colour) 500 gms Red Chillies - 100 gms Coriander seeds - 1/3 cup Cumin - 1/4 cup Cloves - 4 nos Cinnamon - 1 inch piece Pepper - 2 tbsp Turmeric Powder - 1 tbsp Method : In a heavy bottom pan add a tbsp of oil and add both the type of chillies and roast it for 2 to 3 mins. (adding oil helps in reducing the strong stench produced by frying the chillies). Remove and spread on a flat plate. Add all other ingredients in another dry pan except turmeric powder and roast for about 5 mins till the aromatic smell is produced. Remove and let it cool. Gri

Ingredients:  Grated Coconut - 1/4 cup Red Chillies - 4 nos Coriander seeds - 1 tbsp Ginger - 1/4 inch piece Garlic - 2 pods Cinnamon - 1 inch piece Cardamom - 1 no Cloves - 15 nos Black Kalpaasi (stone flower) - 1 inch Anise seed -1 no. Black pepper - 2 tbsp Curry Leaves - 1/4 cup Turmeric Powder - 1/4 tsp Method: In 1 tsp of oil shallow fry the coconut, red chilly, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, anise seeds, pepper corns, curry leaves. Grind it to a thick, fine paste along with turmeric powder.

Ingredients Black Pepper corns - 1 tbsp Cloves - 1 tsp Cardamoms - 6 nos Bay Leaves - 5 nos Cinnamon Stick - 3 inch piece Nutmeg - 1/2  Cumin Seeds - 2 tbsps Method: Spread all the ingredients in a flat plate and keep it in sun for about an hour. Grind it to a fine powder. Seive it to remove any husks/fibres and store it in airtight container (it can also be freezed). Note: The ingredients can be roasted in a khadai and cooled and ground. (The powder can be ground in this way, if the quantity is less).