You are on page 1of 35

A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally in significant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavor a dish or to hide other flavours. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring or as garnish. Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative; liquorices as a medicine; garlic as a vegetable.

History

WHY SPICE & MASALA POWDERS

Buying ready to use spices, such as red chili powder, black pepper powder, turmeric powder, and dry coriander powder can be a good way to save time and money but can you make it sure that they are pure. Easy to prepare curries Making more Tasteful Good Flavors Less time to prepare Long time to preserve the Powders Easy to Transport

• • • • • •

. Make sure that the whole spices are completely dry before you put them in the mug of the mixer grinder. If you directly put them in jar then they will get spoiled soon. keep them at room temperature for few minutes before putting in a jar. you must have to make sure about the following: • Make sure that you have purchased good quality of whole spices like Red chili. Turmeric.How to Grind Spices at home? You can grind spices at home using a mixer grinder. Never grind them in bulk rather prepare spices in small quantity. Before you start grinding spices at home. Black pepper seeds. • • After you have grinded spices as per your requirements. which is available at everyone’s home. etc.

How to make Masala with Indian Spices How to make ‘Madras Curry Powder’ Ingredients: .

How to make Chat Masala Ingredients:       Cumin seeds(65 gms) Black peppercorns (65 gms) Black Salt (60 gms) Dry mint leaves (30 gms) Ajwain/Carom seeds) (5 gms) Asafoetida (5 gms) .    Coriander powder(1 tbsp) turmeric powder(1 tsp) Jeera (cumin) powder (1 tbsp) Pepper powder (1 tsp) Method: Mix all the spices together and madras curry powder is ready.

Add the remaining ingredients and mix well. asafoetida. tartric and make a fine powder. black peppercorns. Store it in a dry and airtight container.    Mango powder (150 gms) Salt (60 gms) Ginger powder (20 gms) Yellow chilly powder (20 gms) Method: 1. Pound cumin seeds. 2. dry mint leaves. Chat masala is ready. . ajwain.

. Heat oil ina kadhai.How to make Mulagapodi Ingredients:        Dried red chillies (20) Asafoetida (5 gms) Channa dal (100 gms) Urad dal (100 gms) Sesame seeds (10 gms) Sesame oil to fry Salt as per taste Method: 1. add asafoetida and stir over low heat until it swells. add channa dal and urad dal and saute till golden brown. 2. Remove the asfoetida.

Store it in a dry and airtight container. 8. Grind the sesame seeds to make a coarse powder and keep it aside. 6. 5.3. Remove the dals and add red cillies and saute till the chillies turn crispy. Mulagapodi is ready. Grind fried red chillies. asafoetida and salt to make a coarse powder and keep it aside. Grind the fried dal to make a coarse powder and keep it aside. Heat the sesame seeds on a frying pan till they sop popping. Mix all the grounded powders well. 4. . 7.

. Dum ka masala is ready. Store it in a dary and airtight container. This masala is used in very small quantities – usually a pinch. After the dish has been cooked and before it is put on dum. Grind all the ingredients to make a fine powder. It adds to the aroma.How to make ‘Dum ka Masala’ Ingredients:     Fennel seeds (45 gms) Ginger powder (45 gms) Green cardamom (20 gms) Black Cardamom (20 gms) Method: 1.

Aromatic garam masala is ready and is used in mildly-spiced gravies.How to make ‘Aromatic Garam Masala’ Ingredients:       Green Cardamom(175 gms) Cumin seeds (125 gms) Black peppercorn(125 gms) Cinnamon(20 sticks. Store it in a dry and airtight container. Gring all the ingredients to make a fine powder. . 1 inch each) Cloves (20 gms) Nutmeg (2) Method: 1.

. .How to make ‘Dhansak Masala’ Ingredients:    Fenugreek (Kasoori methi) (45 gms) Cloves (45 gms) Black Cardamom (45 gms) Method: Gring all the ingredients and make a fine powder. Dhansak masala is ready and store it in a dry container.

How to make ‘Chettinadu Masala’ Ingredients: Marathi mughru (5gms) Mace (5gms) Kalpasi (5gms) Star anise (5gms) Bay leaves (5gms) Cloves (5gms) Cinnamon stick (5gms) Black pepper (10gms) Black cardamom (5gms) Green cardamom (5gms) Coriander seed (20gms) Fennel(saunf)(10gms) .

Chettinadu masala is ready.Cumin (20gms) Curry leaves (dry) (20 gms) Red chilly(round) (25gms) Desiccated coconut (10gms) Nutmeg (1) Method: Roast all the ingredients and cool it at room temperature. Store it in a clean and dry container. . Grind them in a grinder to make fine powder.

Grind them in a grinder to make fine powder.How to make ‘Rasam Powder’ Ingredients: Coriander seeds (10 gms) Black Peppercorn (6 gms) Cummin seeds (10 gms) Method: Roast all the ingredients and cool it at room temperature. . Store it in a clean and dry container. Rasam powder is ready.

Add coirander seeds and cumin seeds and roast. channa dal and roast it in a slow flame for 30-40 seconds. . Add red chillies and roast again.How to make ‘Curry vepala Podi’ Ingredients: Curry leaves (1 cup) Red chilly (5) Bengal gram dal/channa dal Coriander seeds (3 tsp) Salt as per taste Black gram dal/urad dal (2 tsp) Cumin seeds (1 tsp) Method: Heat a frying pan. add urad dal.

Once the leaves turn crispy. . Curry leaves podi is ready to be served with ghee along with steamed rice. idli or dosa. Store it in a clean and dry container. Add the mixture and salt in a grinder and powder them. switch off the flame and keep the mixute aside. swith off the flame and add the leaves to the spice mixute. Heat the same pan add the curry leaves and roast them in a slow flame till the curry leaves turns crispy.Once the aroma of the spice spread and channa dal turns golden brown.

In a dry skillet. and salty. This recipe is reprinted with permission from Raphael Meyer. Time Required: 15 minutes Here's How: 1. American Kashrus Services.How To Make Five-Spice Powder five-spice powder encompasses all five flavors . roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). pungent.sweet. sour. . bitter.

2. 5. and 1 tablespoon ground fennel seeds. . 4. Mix in 1/2 teaspoon ground cloves. Store in an airtight container. Tips: 1. 6. Grind the seasonings until very fine. as it can be quite pungent. Grind the roasted peppercorns and 8 star anise in a blender or pepper Strain the blended seasonings. 3. mill. 1 tablespoon ground cinnamon. Use five-spice powder sparingly.

What You Need: • Spices Skillet Blender or a Spice Mill Airtight Container • • • . and ground anise for the star anise (use 4 teaspoons of ground anise).2. you can substitute black peppercorns for the Szechuan peppercorn. If desired.

Ingredients: coriander seeds 5 tsp cumin seeds 1 Tbsp.Garam Masala . black peppercorns 1 Tbsp whole cloves 1 tsp cinnamon 1 tsp green cardomon pods 1 tsp .

Directions: 1. Roast coriander and cumin seeds for 3-5 min. Store in a bottle for up to 6 months. combine with other ingredients and grind. 3. 2.Garam Masala . .

Ingredients: Black Pepper 1 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. . Chana Daal seeds 2 tbsp. Coriander Seeds 2 tbsp. Coconut (grated) 3 tbsp.Rasam Masala .

chana daal. 4.Rasam Masala .Directions: 1. 2. If using dry coconut. Roast black pepper. Add chillies when daal starts getting red. Blend the daal mixture and coconut until the paste is fine. . 3. Keep aside. 5. soak it in a little water. coriander. and asafoetida.

Ingredients: Methi (Fenugreek) 1 tsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Chana Daal seeds 2 tbsp. Coriander Seeds 4 tbsp. Oil 3 tbsp. Sambar Masala .Sambar Masala .Directions: .

Ingredients: ginger garlic paste 2 tsp cloves 2 cinnamon 2 cardamom 2 jeera 1 tsp turmeric powder 1 tsp . Chicken Masala . chana daal. Roast methi. 3. and asafoetida. blend the daal mixture until the paste is fine. 4. Keep aside.1. 2. Add chillies when daal starts getting red.

Biriyani Masala . 2. Grind all the above ingedients.lemon juice 1 tsp red chillies 6 coriander leaves 4 tsp Chicken Masala . Keep it in air tight bottle.Ingredients: Cinnamon 1 big stick Cardamom 3 Cloves 4 Nutmeg quarter Fennelseed half tsp .Directions: 1.

Fish Masala . Keep in air tight jar. Coriander 150 gms Jeera 2 tbsp .Cumin seed half tsp Shahjeera half tsp Mace 3 Biriyani Masala . 2. Pepper powder 50 gms.Directions: 1. Roast and grind all ingerdients.Ingredients: Chilly powder 75 gms.

Mustard 1 tsp Fenugreek 2 tsp Turmeric 2 tsp.Ingredients: . Mix above ingrediernts and grind. Curry leaves a few Fish Masala . 2. Fish Masala . Keep in air tight bottles.Directions: 1.

Directions: 1. Coriander 150 gms Jeera 2 tbsp Mustard 1 tsp Fenugreek 2 tsp Turmeric 2 tsp.Chilly powder 75 gms. Curry leaves a few Fish Masala . 2. Pepper powder 50 gms. Keep in air tight bottles. Mix above ingrediernts and grind. .

2.Ingredients: Coriander seeds 1/2 cup Cumin seeds 1/4 cup Black mustard seeds 1 tablespoon Black peppers 1 tsp Red chilies 5 Fenugreek seeds 3/4 tsp Turmeric powder 2 tsps Dried curry leaves 20 Curry Powder . Grind all the roasted ingredients together to a powder. Store in an airtight container. .Curry Powder . 3.Directions: 1. fry all the ingredients for 2 minutes over medium heat.

Ingredients: ground coriander 4 tsp ground cummin 3 tsp deep red coloring 3 tsp chilli powder 1 tsp yellow colouring 1 tsp garlic powder 4 tsp paprika 4 tsp ground ginger 3 tsp mango powder 2 tsp dried mint 1 tsp .Tandoori Masala .

store in airtight container.Directions: .Directions: 1. 2. Kashmiri Garam Masala .Ingredients: Cinnamon stick 4 (broken into pieces) Seeds from 1 cup green cardamoms Whole black peppers 1/4 cup Black cumin seeds 1/2 cup Cloves 1/4 cup Grated nutmeg 1/2 Fennel seeds 1/2 cup Kashmiri Garam Masala . Mix all ingredients and grind.Tandoori Masala .

. Grind all the roasted ingredients together to a powder. Remove from heat. Store in an airtight container. 3.1. 2. In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat.