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.
Showing posts with label Masala Powder. Show all posts
Showing posts with label Masala Powder. Show all posts
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.
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
* 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
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.
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.
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.
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.
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.
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.
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:
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.
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).
Subscribe to:
Posts (Atom)