Showing posts with label Powders. Show all posts
Showing posts with label Powders. Show all posts
Saturday, 9 August 2014
Versatile Homemade Garam Masala Powder .... Kitchen Basics
The Garam Masala Powder traditionally is a mixture of cinnamon, cardamom, Shahjeera, coriander seeds, cloves, star anise and nutmeg. Homemade masala is simply all the ingredients listed above, toasted in a pan on stove top and then finely blended to a powder. Some benefits of Garam Masala is that it slows down the aging process and helps promote weight loss. Yes, that’s right, eating foods with Garam Masala can actually help shed some pounds. This is my version of Garam Masal Powder, trust me adding this to Biryani, Biranji, Vegetable Bath, Veg and Non-veg curries gives fabulous aroma and taste too.
Ingredients for Versatile Homemade Garam Masala Powder:
3 table spoons Coriander seeds
2 table spoons Shahjeera
2 table spoons Cloves
2 table spoons Cinnamon sticks
25 to 30 small Green cardamoms
1 ½ Star Anise
To prepare Versatile Homemade Garam Masala Powder:
1. Heat a heavy skillet on a medium flame and gently roast all the above ingredients dry (without oil) till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
2. When the spices are roasted turn of the flame and allow them to cool. Grind them all together, to a fine powder in a clean, dry mixer grinder or coffee grinder.
3. Place this powder in an airtight container, and store in a cool, dry place it will stay good for 3-4 months.
4. You can use this Garam Masala Powder for Veg as well as Non veg curries too...........
Tips / Notes :
- To take care of mixer grinder blade, break the cinnamon and cardamom in small fragments and then grind.
- Transfer the powdert in a flat dish for 1/2 hr. So heat generated while grinding is released, if you will put it in an air tight jar immediately it will spoil.
Health Benefits :
Cinnamon
An anti-microbial as well as anti-inflammatory. It’s high in calcium and fiber and helps control blood sugar by helping to increase insulin production while lowering blood sugar levels.
Coriander
An ingredient used to control blood sugar levels and to lower cholesterol. It helps stimulate digestion.
Cardamom
An anti-bacterial, anti-fungal and anti-carcinogenic. It helps to flush out toxins from the body, relieves heart burn, reduces the formation of blood clots, lowers blood pressure, increases blood circulation, relieves gas, and soothes upset stomachs.
Cloves
Contain a purifying property that helps support the immune system. Relieves tooth aches, boosts the metabolism, removes toxins from the blood stream, helps prevent the formation of blood clots and regulates blood sugar levels. You might not guess, but cloves are higher than any other food in antioxidant content. They provide an excellent source of calcium, omega 3, and vitamin K.
So try this Spice powder and write back to us…We love to hear from you.
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Monday, 16 June 2014
Coconut Garlic powder
Coconut Garlic powder, or Belluli chutney powder is made from fresh garlic, dry or fresh coconut and red chili powder. Coconut Garlic powder is one of the easiest recipe prepared with minimal ingredients and also one of the best confinement food for new mother.. This powder tastes good with Idli, Dosa, rice with clarified butter or rotis.
Ingredients for Coconut Garlic powder :
Dry coconut 1/2
Dry coconut 1/2
Garlic cloves 8 to 10
Red chillies 8 to 10 no's
Salt to taste
To prepare Coconut Garlic powder :
1. Dry roast the grated dry coconut till golden brown.
1. Dry roast the grated dry coconut till golden brown.
2. Grind it with garlic, red chillies and salt. Store in an air tight container.
3. This is a very easy chutney powder and one of the best confinement food for new mother. Garlic is very good for heart. So try this recipe. This powder tastes good with idli, dosa, rice or rotis.
Tips / Notes:
· U can add raw coconut instead of dry coconut.
· U can add red chilli powder instead of whole red chllies.
· Adjust the garlic, spice and salt a per your requirement.
Health Benefits :
1. Garlic is known best for keeping cold at bay. It improves your immune system and strengthens up the natural defense system of the body.
2. Garlic has compounds that help prevent any kind heart disease.
3. Garlic also helps in the control of blood pressure or hypertension.
4. Garlic is effective against fighting off a host of infections. It is known for its anti-bacterial, anti-viral and anti-fungal properties
So try this recipe and write back to us…We love to hear from you.
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Tuesday, 10 June 2014
Homemade Cumin / Jeera / Jeerige Powder .... Kitchen Basics
Cumin powder, it's too simple and easy to make. You can do even 1 tbsp of cumin powder or any quantity of your choice, I normally do in small batch and store it in airtight container, so I can always have fresh cumin powder as nothing beats fresh roasted cumin powder it's just too fragrant. If u purchase cumin powder it's not always roasted that's why the color of powder is not dark brown. So don't wait go ahead and make your own batch of Cumin / Jeera / Jeerige powder and use in your recipes.
Ingredients for Homemade Cumin / Jeera / Jeerige Powder :
1/2 cup Cumin Seeds / Jeera / Jeerige
To prepare Homemade Cumin / Jeera / Jeerige Powder :
1. Heat a pan or wok and add cumin seeds, roast in medium flame until light dark brown and fragrant.
Tips / Notes:
· U can take the Cumin Seeds/Jeera/Jeerige as per your requirement.
· While roasting cumin seeds keep stirring otherwise cumin seeds will be burnt quickly. If you over roast them it will be very dark brown color and bitter in taste.
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Thursday, 29 May 2014
Nuvvula pudi / Yellina chutney pudi / Seasame powder / Till powder
This one is an all rounder. We use nuvvulu / yellu / seasame / till seeds and make powder out of it. Use it in curries or eat it with rice. So when you have this powder ready at home, it can be put in any curry after the veggies in it are boiled. I made this today, it came out well :) . Here is the recipe nuvvulu /seasame /till seeds which is rich in protein and highly nutritious. Though not aromatic, when ground with other toasted spices the earthy, nutty flavor of seasame seeds overpowers the flavor of the remaining spices.
Ingredients for Nuvvula pudi / Yellina chutney pudi / seasame powder / till powder :
1 cup white seasame seeds
1/4 cup senaga pappu (bengal gram)
1/4 cup minappa pappu (split black gram dal)
1 tbsp cumin seeds
2 tbsps coriander seeds
7-8 dried red chillis
7-8 crushed garlic pods
salt to taste
1 tbsp oil
To prepare Nuvvula pudi / Yellina chutney pudi / seasame powder / till powder :
1. By adding 1 tbsp oil, dry roast chana dal, urad dal on medium heat till they turn red. Don’t burn them. Remove from pan and keep aside to cool.
2. In the same pan dry roast cumin and coriander seeds till they turn red. Remove from pan and keep aside to cool.
3. Now add the seasame seeds and red chillies and toss them till they are crisp and roasted. Turn off the stove and cool all the roasted ingredients.
4. Grind the dals, coriander, cumin seeds, garlic pods and red chillis first (grind them coarse), now add seasame seeds and grind for three to five seconds only to make a coarse powder (if u ground for long time seasame seeds oozes out the oil and it form like a ball or paste).
5. Use it in curries or eat it with rice and ghee.
Tips / Notes:
· Adjust the red chillies(depending on the spice) and salt as per your requirement.
· Add garlic pods as per your requirement.
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Thursday, 8 May 2014
Peanut Chutney Powder
I love making peanut chutney powder especially it is very yummy and tasty to eat with Idleys, dosas and even it goes superb with white rice and ghee.
Ingredients:
1 cup Peanut
4-5 pods of Garlic
1tsp to 11/2tsp Dry Red Chili powder
Salt to taste
To prepare Peanut Chutney Powder:
1. In a pan dry roast peanut by keeping the medium flame and allow it to come to room temperature.
2. In a mixer add all the ingredients and grind it to a coarse powder and store in air tight container.
3. Very simple Peanut Chutney Powder is ready to serve with idley, dosa or white rice with ghee.
Tips / Notes:
· This can be kept in a fridge so it retains its freshness and stay for long.
· U can fry hing in a little oil and then put in a mixie with all ingredients to enhance the flavour.
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Saturday, 19 April 2014
Home made Coriander powder / Dhania Powder .... Kitchen Basics
Home made coriander powder / Spice powder have a longer shelf life and also remain fresh. there is no additive or preservative added and they really bring out the flavors & aroma in the food.
Ingredients for Coriander powder or Dhania powder :
Coriander seeds - 1/4 kg
To prepare for Coriander powder or Dhania powder :
1. Pick the Coriander seeds to get rid of stones and impurities.
2. Dry in the sun for 1-2 days. The other method is roast the coriander seeds in a pan till they become fragrant, crisp and browned. Do not burn them then bring to room temperature.
3. Make fine powder of the coriander seeds using mixer.
4. Store coriander powder in an airtight container in a dry and cool place.
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Home made Sambar Powder / Belesaar Pudi / Udiriso Pudi .... Kitchen Basics
Sambar powder is one of the flavorful ingredient to make Sambar, a popular south Indian lentil based gravy. Each home has their own signature recipe for the sambar pwd.
Here, I share my mom’s version, which we usually prepare at our home. My mom makes the absolutely best and mouth-watering sambar! Typical ingredients of this sambar pwd includes roasted lentils, coriander seeds, dried whole red chillies and other aromatic spices.
Ingredients for Sambar Powder / Belesaar Pudi / Udiriso Pudi:
1/4kg coriander seeds/dhania/dhaniyalu
1/4kg Guntur
1/4kg Byadige dried red chillies/lal mirchi/endu mirapakayalu
1/4kg cumin seeds/jeera/jeelakara
100gm mustard seeds/rai/avalu
100gm fenugreek seeds/methi/menthulu
50gm pepper corns/kali mirch/miriyalu
150gm bengal gram dal/channa dal/senaga pappu
100gm split black gram dal/urad dal/minappapu
2tsp turmeric pwd/haldi/pasupu
1 tsp asafoetida/hing/inguva
1 bunch Fresh curry leaves/kadi patta/karivepaaku
To prepare this powder :
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins
4. Grind them in to a fine powder.
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins
4. Grind them in to a fine powder.
Tips / Notes:
· You may sieve it before storing if preferred (unless you are using a heavy duty mixer).
· Store in an airtight glass jar.
· Use as required. As with most condiments, use only DRY spoons to increase the shelf life.
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Hulisaar pudi .... Kitchen Basics
Hulisaar powder is one of the flavorful ingredient to make vegitable saaru in karnatak, a popular south Indian vegitable based gravy. Each home has their own signature recipe for the Hulisaar powder. Here, I share my mom’s version, which we usually prepare at our home. My mom makes the absolutely best and mouth-watering vegitable based gravy!
1kg Guntur
1/4kg Byadagi red chilli
1kg Coriander seeds
1/4cup Fenugreek seeds
1/4cup turmeric
To prepare this powder :
1. In a fry pan Dry roast all the above mentioned ingredients separately ( you can adjust red chillies according to your spice level ) except turmeric powder.
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins.
4. Grind them in to a fine powder.
2. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chilli and it should break in to pieces in no time. If all the ingredients are cooked good they can be powdered easily.
3. Switch off the flame and let all ingredients cool for 10 mins.
4. Grind them in to a fine powder.
Tips / Notes:
· You may sieve it before storing if preferred (unless you are using a heavy duty mixer).
· Store in an airtight glass jar. Use as required. As with most condiments, use only DRY spoons to increase the shelf life.
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