This powder is used to prepare the delicious and wholesome Bisibelebath a heady mixture of lentil, rice, vegetables and spices. Recipe straight from the kitchens of Mysore.
Time Required: 20 Minutes
Originally posted 2007-10-08 10:46:00. Republished by Blog Post Promoter
Filed under: Masala Powders | 5 Comments »
Whole Garam Masala is a combination of whole spices used to flavor many dishes like Vegetable Pulao, Biryani, Side Dishes, Mughlai dishes, and so on.
Ingredients:
Jeera / Cumin Seeds
Fennel Seeds / Saunf
Kali Mirch / Peppercorns
Elaichi / Small Green Cardamoms crushed
Moti Elaichi / Big Cardamoms
Laung / Lavang / Cloves
Dalchini / Cinnamon
Bay Leaves
The quantity of each of the ingredients varies according to taste. These ingredients are first dropped into hot Ghee or Oil to enhance the flavor of the spices to mingle with Vegetables or Rice.
Filed under: Masala Powders | No Comments »
Bengali, Assamese and Oriya cuisine is tempered with Panch phoran, which is a combination of 5 spices – Fennel Seeds / Saunf, Cumin Seeds / Jeera, Fenugreek Seeds / Methi, Nigella Seeds / Kalonji, Mustard Seeds / Rye.
Panch phoran is used to prepare many side dishes like Shukto, Mango curry, and so on.
The whole spices are usually dropped in hot Ghee or Oil first and then the rest of the ingredients follow.
Filed under: Masala Powders | 1 Comment »
Panch Phoran means five spices. This is used in the cuisines of east India like West Bengal, Orissa, and Assam.
Ingredients:
1 tbsp Nigella Seeds / Onion Seeds
1 tbsp Rye / Mustard Seeds
1 tbsp Methi / Fenugreek Seeds
1 tbsp Saunf / Fennel Seeds
1 tbsp Jeera / Cumin Seeds
Method:
Mix everything together and store in an airtight container.
Filed under: Masala Powders | No Comments »
It is a powder prepared using an assortment of spices, which is used to add to snacks, fruits, raw vegetables or cooked side dish. This adds a unique tangy, spicy taste to the dish. Widely used in Chaats a type of tasty light evening snack in North India.
Time Required: 20 Minutes
Filed under: Masala Powders | 3 Comments »
This Masala powder is sprinkled on Chaats, a very popular spicy, sweet and tangy snacks usually relished in the evening with a cuppa of tea in North India.
Time Required: 5 Minutes
Ingredients:
1tbsp Jaiphal
1tbsp Jaivitri
½ tbsp Black Cardamom
½ tbsp Cloves
Filed under: Masala Powders | No Comments »
Rasam also known as Saaru is a concoction of spices, lentils and tomatoes. There are many different methods to prepare Rasam powder.
Time Required: 20 Minutes
Ingredients:
1 Cup Broken Byadagi Red Chilies
½ Cup Broken Guntur Red Chilies
1 Cup Coriander Seeds/Dhania
1tsp Methi/Fenugreek Seeds
1tsp Urad Dal
1tsp Jeera/Cumin Seeds
1tsp Mustard Seeds
1 Bunch Curry leaves
1tsp Asafoetida/Hing
Oil
Filed under: Masala Powders | No Comments »
This masala powder is used to prepared a spicy mouth watering curry called Kootu with assorted vegetables or with Bitter Gourd.
Time Required: 20 Minutes
Ingredients:
1 Cup Coriander Seeds
1 Cup Red Chilies
150gms Urad Dal/Black Gram split
3 pieces Dalchini/Cinnamon
1/2tsp Fenugreek/Methi Seeds
½ Cup Grated Dry Coconut
3tbsp Oil
Filed under: Masala Powders | No Comments »
This masala powder is used in most of North Karnataka dishes like Badanekayi Yennagai, Masala Bhath, Saaru / Rasam etc.,
Time Required: 25 Minutes
Ingredients:
2 Cups Coriander seeds
½ Cup grated Dry Coconut
1tsp Fenugreek Seeds
2tsp Mustard Seeds
1tbsp Urad Dal/Balck Gram Split
1tsp Bengal Gram
1tbsp Cumin Seeds
1tsp Asafoetida/Hing
4 – 5 stick of Cinnamon
2 Cloves
5 – 6 Peppercorns
1tsp Poppy Seeds
4 – 5 Maratha Maggu (a kind of spice available in South India)
10 – 12 Red Chilies
Method:
Fry the ingredients in Oil separately. Grind them to a powder and store in a dry airtight container.
Filed under: Masala Powders | No Comments »
This masala powder is used in most of the Maharashtrian dishes.
Time Required: 20 Minutes
Ingredients:
2 Cups Coriander seeds
½ Cup grated Dry Coconut
¼ Cup white sesame seeds
¼ Cup Black Sesame Seeds/Black Til
1 tbsp Cumin Seeds
2 tsoCaraway Seeds/Black Cumin Seeds/Shahjeera
1 tsp Asafoetida/Hing
1 stick of Cinnamon
2 Cloves
1 Black Cardamom
3 Red Chilies
½ tsp Turmeric powder
Method:
Fry the ingredients in Oil separately. Grind these to a powder and store in a dry airtight container.
Filed under: Masala Powders | No Comments »
