Category Archives: Spice powder/masala Recipe

Rasam Powder Recipe – How to Make Rasam Powder

Rasam Powder Recipe – How to Make Rasam Powder

Rasam has always been an important dish of the South Indian cuisine. No occasion or gathering is complete without Tangy and tasty Rasam. The main concern is often to prepare rasam in less time. If you have prepared Rasam Powderin advance then you can prepare it very easy.  I am sure a hot and tempting bowl of rasam will keep you craving for more .

Here is a quick recipe with pictures to make Rasam Powder at home. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi and add more flavors on your menu. Enjoy!


Directions

Getting ready:

Wash and pat dry the curry leaves and keep them in a bowl.homemade rasam powder

Making:

Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.homemade rasam powder

 

After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.homemade rasam powder

 

Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.homemade rasam powder

 

Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.homemade rasam powder

Serving:

Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!

Rasam Powder Recipe - How to Make Rasam Powderhomemade rasam powder
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds - ½ cup
  • Curry leaves – 25 to 30
  • Turmeric powder - ½ tsp
  • Asafoetida – 2 to 3 pinches
  • Fenugreek seeds - ½ tsp
  • Black peppercorns – 1 tsp
  • Cumin seeds – 2 tsp
  • Black/yellow mustard seeds – 1 tsp
  • Dry red chillies – 5 to 6
Instructions
  1. Wash and pat dry the curry leaves and keep them in a bowl.
  2. Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.
  3. After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.
  4. Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.
  5. Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.
  6. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!

 

 

How to make Garam Masala | Indian spice mix

How to make Garam Masala | Indian spice mix

Garam masala has been an inseparable part of Indian cuisine since a long time. Homemade Garam masala adds the best ever flavors to every dish you make. Homemade Garam masala is not only pure but hygienic too.  Every north indian dish has a bit of Garam masala.

Here is an easy recipe with  step by step pictures to prepare Garam masala at home rather than buying it from market. Add this spicy and lip-smacking garam masala in any sabzi or any dish. Store the garam masala in an airtight container and use it for a long time.

Directions

Getting ready:

Coarsely crush the nutmeg in a stone grinder.

Making:

Heat a pan and put brown cardamom, cumin seeds, cinnamon stick, black peppercorns, cloves and bay leaves in it and dry roast the spices for 2 to 3 minutes by stirring constantly. Instead of roasting the spices you can dry them for a whole day under sunlight.

Indian spice mix

3 minutes later, turn off the flame and transfer the spices to a plate so that they cool down quickly.

Indian spice mix

Add the mace and nutmeg in the roasted spices.

Indian spice mix

Once the spices cools down, transfer them in a mixer jar and grind them into fine powder. Strain the garam masala through a sieve on the plate.

Indian spice mix

Keep the granules left on the sieve in a bowl. The strained powder on the plate is garam masala. Garam masala is ready.

Indian spice mixServing:

Add this spicy and lip-smacking garam masala in any sabzi or any dish. Store the garam masala in an airtight container and use it for about 6 months. You can use the granules of garam masala left on sieve in making chutney or something else.

  • This much is enough for 100 grams masala

How to make Garam Masala | Indian spice mix
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Black peppercorns – 25 grams (4 tbsp)
  • Brown cardamom – 25 grams (4 tbsp)
  • Cumin seeds – 20 grams (3 tbsp)
  • Cinnamon stick – 10 grams or 8 to 10 pieces (1 inch long)
  • Bay leaves – 3 to 4
  • Nutmeg – 2
  • Mace – 10 grams (2 tbsp)
  • Cloves – 10 grams (2 tbsp)
Instructions
  1. Coarsely crush the nutmeg in a stone grinder.
  2. Heat a pan and put brown cardamom, cumin seeds, cinnamon stick, black peppercorns, cloves and bay leaves in it and dry roast the spices for 2 to 3 minutes by stirring constantly. Instead of roasting the spices you can dry them for a whole day under sunlight.
  3. minutes later, turn off the flame and transfer the spices to a plate so that they cool down quickly.
  4. Add the mace and nutmeg in the roasted spices.
  5. Once the spices cools down, transfer them in a mixer jar and grind them into fine powder. Strain the garam masala through a sieve on the plate.
  6. Keep the granules left on the sieve in a bowl. The strained powder on the plate is garam masala. Garam masala is ready.
  7. Add this spicy and lip-smacking garam masala in any sabzi or any dish. Store the garam masala in an airtight container and use it for about 6 months. You can use the granules of garam masala left on sieve in making chutney or something else.

 

Mint leaves powder – Pudina podi – How to Make Pudina Powder in Microwave?

Mint leaves powder – Pudina podi – How to Make Pudina Powder in Microwave?

Mint leaves powder adds an amazing flavour to the dish. It not only tastes enhances the flavour of the dish but it also adds a refreshing taste to the dish as well. Mint powder is used in various dishes such as making raita, gravy dishes, chaats etc. We use mint leaves in so many dishes either it is side dish or gravy dish.

Mint leaves cannot be stored for many days. It sometimes goes to waste but if you prepare its powder and store it in an airtight container then you can use it for several days. It will taste the same. It becomes very easy to prepare its powder in microwave. It only takes few minutes to do that. You can dry mint leaves under sun rays as well but it will take some time for the leaves to dry up completely. So, try out making mint leaves powder in microwave with theses easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take a bunch of fresh mint leaves and pluck all its leaf. Discard the stem. Wash the mint leaves twice in water. Drain out the excess water. Place the leaves on colander and allow them to dry out completely.

pudina powder Making:

Take a microwave safe tray and spread the mint leaves on it. Place the tray inside the microwave and roast the leaves for 3 minutes.

pudina powder

After 3 minutes, take the tray out. Stir the mint leaves with a spatula. They haven’t dried yet. Place it back inside the microwave and roast it for another 2.5 minutes.

pudina powder

Take out the tray after 2.5 minutes. Mint leaves have dried completely. Allow it to cool down completely.

pudina powder

After the roasted mint leaves cools down completely, crush it into a fine powder with hands.

pudina powder

Then place a sieve over a bowl and transfer the crushed mint leaves on it. Strain the mint powder through it so that the thick stems gets strained away. Discard the stems left on the sieve. Mint powder is now ready.

pudina powderServing:

Use this refreshing and flavorful mint leaves powder for making salad, raita, soup, sabzi or any thing you want. Store this powder in an air-tight container and use it for years.

Suggestions

  • You can spread these mint leaves on cloth or sieve and place them under sunlight or inside the room for 2 days to make mint leaves powder.

Mint leaves powder - Pudina podi - How to Make Pudina Powder in Microwave? pudina powder
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh mint leaves – 1 bunch
Instructions
  1. Take a microwave safe tray and spread the mint leaves on it. Place the tray inside the microwave for 3 minutes.
  2. After 3 minutes, stir the mint leaves with a spatula. Roast it for another 2.5 minutes.
  3. After the mint leaves cools down completely, crush it into a fine powder.
  4. Strain the mint powder through a sieve. Mint powder is now ready.

 

Pav bhaji masala – Pav Bhaji masala powder

Pav bhaji masala enhances the taste of any sabzi or dish to which it is added. It is full of aromatic Indian spices like fennel seeds, cumin seeds, dry red chilly, brown cardamom, black peppercorns, ginger powder, dry pomegranate seeds, carom seeds, jai phal, cloves, cinnamon stick and many more. This pav bhaji masala recipe is an authentic masala recipe for pav bhaji.

Pav bhaji masala is used not only in pav bhaji but it is an integrated ingredient of tawa pulao as well. This masala is very easy to prepare at home. Prepare this pav bhaji masala and store it in an air-tight container and use it for months. Try out this recipe of pav bhaji masala with this easy to follow step-by-step instructions.

Directions

Making:

Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.

Transfer them on a plate. Allow them to cool down completely.

Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.

Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.

Serving:

Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

  • For 150 grams
  • Time- 25 minutes

Pav bhaji masala - Pav Bhaji masala powder pav bhaji masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds – 8 tbsp (25 grams)
  • Cumin seeds – 2 tbsp (15 grams)
  • Fennel seeds – 2 tbsp (10 grams)
  • Whole dry red chilly – 20 (20 grams)
  • Brown cardamom – 10 (10 grams)
  • Cinnamon stick – 4-5 pieces (5 grams)
  • Black peppercorns – 1 tsp (5 grams)
  • Cloves – 1 tsp (3 grams)
  • Ginger powder – 1 tbsp (10 grams)
  • Dry mango powder – 1.5 tbsp (15 grams)
  • Black salt – 1 tbsp (15 grams)
  • Dry pomegranate seeds – 1 tbsp (5 grams)
  • Jai phal – 1 (4 grams)
  • Turmeric powder – 1 tbsp (10 grams)
  • Carom seeds – 1 tsp (3 grams)
Instructions
  1. Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.
  2. Transfer them on a plate. Allow them to cool down completely.
  3. Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.
  4. Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.
  5. Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

 

Instant Thandai Recipe – Thandai Powder – Thandai Masala

Instant Thandai Recipe – Thandai Powder – Thandai Masala

Thandai is the most relished and refreshing drink during summers in India. Preparing thandai is very laborious, first you need to overnight soak the ingredients then make a fine paste of it and mix it in the milk and serve. But this thandai powder recipe helps preparing thandai instantly. Just prepare thandai powder and store it in an airtight container and use it for up to 2 months. Thandai powder can be prepared with few ingredients i.e. fennel seeds, almonds, pistachios, watermelon seeds and sugar. Serve this chilled thandai to your guests and family in this scorching summer. So, try out this recipe with this easy to follow step-by-step instructions.

Directions

Making:

1.  Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder.


2.  Sieve the prepared powder.


3.  Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again.


4.  Again sieve the prepared powder.


5.  Transfer the leftover fennel seeds into a bowl.


6.  Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder.


7.  Add this powder into the sugar-fennel powder. Mix it well.


8.  Sieve the thandai powder to dissolve the lumps. Keep the dry fruits pieces left on the sieve along with fennel seeds.


9.  Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits absorbs the milk completely.


10.  After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice.


11.  Chilled and delicious thandai is now ready. Pour it into glasses.

Serving:

12.  Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Store this powder in an airtight container. It keeps good for 2 months.

Suggestions

  • After grinding sugar don’t remove the lid of the mixer jar suddenly as its particles get released in air.
  • Use the leftover fennel seeds and dry fruits pieces while making fresh thandai.

Instant Thandai Recipe - Thandai Powder thandai powder recipe
Author: 
Recipe type: Drinks/Juices
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sugar – 350 grams (1.5 cup)
  • Almonds – 60 grams (1/3 cup)
  • Pistachios – 30 grams (1/4 cup)
  • Muskmelon seeds – 30 grams (1/4 cup)
  • Fennel seeds – 30 grams (1/4 cup)
  • Cardamom powder – 10 grams (3 tsp)
  • Black peppercorns – 5 grams (1.5 tsp)
  • Milk – ½ litre
Instructions
  1. Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder.
  2. Sieve the prepared powder.
  3. Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again.
  4. Again sieve the powder.
  5. Transfer the leftover fennel seeds into a bowl.
  6. Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder.
  7. Mix this powder into the sugar-fennel powder. Mix well.
  8. Sieve the thandai powder to dissolve the lumps. Keep the dry fruits pieces left on the sieve along with fennel seeds.
  9. Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits soak the milk completely.
  10. After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice.
  11. Chilled and delicious thandai is now ready. Pour it into glasses.
  12. Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Store this powder in an airtight container. It keeps good for 2 months.

 

Homemade Tandoori Masala Powder Recipe – Tandoori Spice Mix

Homemade Tandoori Masala Powder Recipe – Tandoori Spice Mix

Tandoori masala is made quickly and instantly. This tandoori masala is best spice used for making many Indian tandoori delicacies like tandoori veggies, tandoori chaap, tandoori mushroom and tandoori paneer and many more. Just sprinkle this homemade tangy-zingy tandoori masala on dishes or mix it to the marinades to make the dish more aromatic and flavorful.

This tangy tongue tickling spice is easily available in markets but you can very easily at home as well. So, this easy to follow step-by-step instructions with pictures will surely help you make perfect tandoori masala at your home.

Directions

Getting ready:

1. Coarsely ground the nutmeg first for making the tandoori masala first.

tandoori masalaMaking:

2. Take ground nutmeg, whole coriander seeds, red chilly, cumin seeds, fenugreek seeds, black pepper, ginger powder, turmeric powder. Mace, green cardamom, brown cardamom, clove, cinnamon and ratanjot in a mixture jar.

tandoori masala

3. Finely ground the spices till you get a fine powder.

tandoori masala

4. Strain the ground masala through a sieve. Grind the remaining spices again. Mix it to the masala. You can also reuse it with fresh masala again.

tandoori masala

5. Tandoori masala is ready. With this much ingredients 65 grams of masala can be prepared.

Serving:

6. Store the prepared masala in any air tight container. Tandoori masala can be used for up to 6 months and use it for making any tandoori dish.

tandoori masala

  • For 65 grams of masala
  • Time – 20 minutes

Homemade Tandoori Masala Powder Recipe - Tandoori Spice Mix tandoori masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Whole spices – 4 tbsp (20 grams)
  • Red chilly – 7 to 8 (5 grams)
  • Cumin seeds – 1 tbsp (7 grams)
  • Fenugreek seeds – 1 tsp (5 grams)
  • Black peppercorns – 1 tsp (5 grams)
  • Brown cardamom – 4 (5 grams)
  • Cinnamon stick – 2 to 3 (3 grams)
  • Clove – 15 to 16 (2 grams)
  • Green cardamom – 6 to 7 (2 grams)
  • Mace – 4 to 5 (2 to 3 grams)
  • Nutmeg – 1 (4 grams)
  • Ratanjot – 3 grams
  • Turmeric powder – 1 tsp (3 grams)
  • Ginger powder – 1 tbsp (7 grams)
Instructions
  1. Coarsely ground the nutmeg first for making the tandoori masala first.
  2. Take ground nutmeg, whole coriander seeds, red chilly, cumin seeds, fenugreek seeds, black pepper, ginger powder, turmeric powder. Mace, green cardamom, brown cardamom, clove, cinnamon and ratanjot in a mixture jar.
  3. Finely ground the spices till you get a fine powder.
  4. Strain the ground masala through a sieve. Grind the remaining spices again. Mix it to the masala. You can also reuse it with fresh masala again.
  5. Tandoori masala is ready.
  6. With this much ingredients 65 grams of masala can be prepared. Store the prepared masala in any air tight container.
  7. Tandoori masala can be used for up to 6 months and use it for making any tandoori dish.