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.

Different types of Masala Powders

* 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

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.

Recipe for Punjabi Garam Masala 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.

Dhaniya Powder|Coriander Powder

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. 

Bafat Masala - Recipe for Manglore Spicy Masala Powder

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. Grind little by little in a small dry grinder. Mix all the portions of the powder thoroughly and store it in an air tight jar.

Note: Even though refregirated, this powder have to be used within a month of preparation.

Tip: Instead of using two pans, better fry all the other ingredients except chillies first and then add little oil and fry the chillies.

Recipe for Chettinad Masala Powder - How to make it at home

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.

Garam Masala Powder Recipe

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).