Showing posts with label Spices. Show all posts
Showing posts with label Spices. Show all posts

Wednesday, July 4, 2012

Sambhar Powder

Makes 3/4 cup
Sambhar Powder gives off a most distinctive frangrance that is sharp and appeasing at the same time. I have memories of my mother making this fresh which made the sambhar more tasty. You can get this powder ready made at most Indian stores, but making it at home with the recipe below will bring out the wonder that the combination of these spices can create.


Ingredients
30 Curry Leaves (Meethi Neem)
4 tbsp Coriander Seeds
1 tbsp Cumin Seeds
2 tbsp Mustard Seeds
2 tbsp Fenugreek Seeds
2 Dried Red Chiles
1 tbsp Urad Dal
1 tbsp Channa Dal
1 tsp Black Pepper Powder
1 tsp Turmeric Powder
1/2 tsp Asafetida

Method
Heat a medium skillet and dry roast curry leaves, coriander, cumin, mustard, fenugreek, dried red chiles, urad dal and channa dal on medium to low heat by constantly stirring the mixture for about 5-6 minutes. Turn off the heat and let it cool in the skillet and then transfer it to the coffee grinder and add the black pepper, turmeric and asafetida. Grind this mixture till it is very fine. Store it in an airtight glass jar for upto 6 months.

Tuesday, September 13, 2011

Garam Masala

Garam Masala is a blend of various spices, which are first roasted together and then ground into a fine powder. Each north Indian household has their own version of it. Here is a basic recipe of garam masala, which can be used  to flavor different vegetables and rice dishes.



Ingredients
1" Cinnamon stick, broken into small pieces
3 Bay Leaves
1/4 cup Cumin Seeds
1/3 cup Coriander Seeds
1 tbsp Green Cardamom Pods
5-6 Black Cardamom Pods
1 tbsp Whole Peppercorns
1 tsp Whole Cloves
1-2 Dried Red Chiles
1 tbsp Fennel Seeds
2 florets Star Anise
6-8 blades Mace
1/2 tsp Nutmeg


Method
Heat a medium skillet and dry roast all of the above ingredients, except the nutmeg powder on medium to low heat by constantly stirring the mixture for about 5-6 minutes. Turn off the heat and let it cool in the skillet and then transfer it to the coffee grinder and add the ground nutmeg. Grind it till it is very fine. Pass it through a sieve. Store it in an airtight glass jar for upto 6 months.