22 May 2018

Indian Spices

INDIAN SPICES



AJWAIN   OMAM



BAYLEAF



CARDAMOM    ELAKKAI

CHAAT MASALA

CINNAMON DALCHINI  PATTAI

CLOVES   LAVANG    GRAMBU


CORIANDER   DHANIA



CUMIN SEEDS    JEERAGA,M


DRY GINGER     SUKKU PODI


FENNEL SEEDS      SAUNF      SOMBU

GARAM MASALA

















Garam Masala

Ingredients


Method
  1. Combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
  2. Grind in a mixer to a smooth fine powder.
  3. Transfer the powder into a bowl, add the ginger powder and mix well.
  4. Sieve the powder well and discard the left over coarse powder and store in an air-tight container.
  5. Use as required.

CHAAT Masala

Chaat Masala ( Chaat)





Method
  1. Put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 to 3 minutes.
  2. Combine the roasted cumin seeds and black peppercorns in a small jar of a mixer and blend to a smooth and fine powder.
  3. Sieve the powder using a sieve and discard the little coarse mixture left behind in the sieve.
  4. Add the dried mango powder, black salt, salt and asafoetida and mix well using your fingertips for 1 to 2 minutes.
  5. Store refrigerated or at room temperature in an air-tight container.