House Made - Ready Made Powders To Make Cooking Easy

Dhania/Coriander Powder

Ingredients:

corriander seeds

Method:

Choose crisp green seeds, which do not have teeny holes made by worms.

Remove stalks, husk, etc.

Place in strong sunlight for 30 minutes.

Grind to a fine powder.

Sieve and grind again the more coarse part of the powder.

Sieve again.

Store in clean air tight jar.

 

Red chilly Powder

As per North Indians method, this red chilly powder will be 'think red' in colour and very good for putting pickles.

Ingredients:

1 kg red dry chilli
1 tsp oil
for preseving: small blocks of asafoetida
or
salt

Method:

For a deep colour but a not too spicy taste, choose the long shiny thick dried chillies.

Sun them till crisp.

Break off stalks, and discard.

While pounding add a tsp. oil to a kg. of chillies.

This will keep the sting of the chillies from permeating the air and everybody's nostrils.

(It will also act as a preservative, you will not feel sticky because of the oil. When I shifted from Rajasthan, I brought this red chilly powder and I had it for 1 1/2 years with out any problem)

Put in ziplock polythene bags. Or in glass jars, with airtight lids.

Put small blocks of asafotedia or spread some salt on top of the powder to

preserve from getting spoilt for longer time.

 

Green Chilly Powder



As Red chilly powder we can prepare ‘Green Chilli Powder’ which is colour less and can be used, while preparing white cause, white pulaos etc.,

Ingredients

green chillies
salt
oil
water


Method

Choose healthy firm green chilies.
Put plenty of water to boil, add a tsp. of salt to it.
When boiling starts, add chilies
Boil till they come to the top.
Drain, and spread on a thick towel till excess water is drained.
Dry in strong sun or in a warm switched off oven, till chilies turn crisp.
They will look transparent, once they dry.
Pound the chilies adding 1/2 tsp oil
These chilies, can be used where spiciness is required, but you do not want the colour.

 

Amchoor (Dried Mango) Powder



Ingredients

raw mangoes

Method

Choose large firm raw green mangoes.
Those with more flesh and lesser fibre.
Peel with a vegetable peeler.
Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton cloth.
The slices should be in bright strong sun for at least 4-5 hours, to avoid them from
discolouring.
Spread in a dry warm area in the night and spread again as before till the pieces are
Crisp.
Pound and then run in dry grinder till a fine powder is got.
Sieve if required to make even powder.
Store in a clean airtight jars.

 

Garlic Salt/ Garlic Powder



Ingredients

100 gms. garlic, peeled and chopped
250gms. salt.
1/2 tsp. rice flour


Method

Cut and dry garlic in sun till crispy.
Grind to a fine powder.
Add salt, run grinder for a few seconds.
Keep for 2 days for flavor to merge fully in salt.
Mix in 1/2 tsp. rice flour
Put in sprinkler and use as required.


Note: the rice flour will keep the salt from turning lumpy.
If you prepare bulk quantity store in a clean, dry airtight jar.
You can keep it for over 6 months easily, in the Fridge.

 

Mustard and Fenugree/Methi Powder




Mustard and methi powder when added to dals makes them tasty, except for

methi dal. This can be done by taking methi seeds half to the mustard seeds

taken, roasting them separately and grinding them together.

 

Chat Masala Powder

Ingredients

4 tbsp coriander seeds

2 tbsp cumin seeds

1 tsp ajwain seeds

2-3 whole dry red chillies

3 tbsp black salt

1/2 tsp citric acid

1 tbsp dry mango powder (amchoor)

1 tbsp salt

2 tsp garam masala

1 tsp white/black pepper (optional)

Method

Roast the first 3 ingredients seperately

Powder them with the chillies, black salt and citric acid.

Mix in the remaining ingredients.

Store in an airtight container.

Will keep well for years.

 

Peanut Garlic Powder - Maharashtra style

From the state of Maharashtra, this dry chutney is often eaten over plain boiled rice with ghee drizzled over it. Some of its primary ingredients are coconut and peanuts which are found in abundance in this state.

Ingredients:

1 cup dry coconut
1/3 cup sesame seeds
1/2 cup roasted salted peanuts
1 full head of garlic (15-20 cloves)
2 dry red chilies
Salt to taste

Method:

Roast the coconut on a low fire till it begins to turn golden.
Roast the sesame seeds in the same way.
Mix all the ingredients together and grind in a food processor.
Mix well with salt.