spices

Spices  (मसाले )


गरममसाला 


Cummin seeds                     25 gms
Cloves                                10 gms'
Bay leaves                          10 gms
Cardamom big variety         20 gms
Mace                                  15gms
black pepper                       15 gms
cinnamon sticks                   10gms
keep all these spices in sunlight for three to four hours and then grind them in a grinder to make fine powder.Store in an air tight jar




To adjust the spicy level quantity of cloves and pepper can be increased or decreased.






Dried mint

                            





Take a bunch of fresh mint leaves.Wash them and spread on a clean muslin cloth under the shade.

Within two days it will get dried.Store in an air tight container.


When want to use crush it fresh and sprinkle.





Tips :
1 always dry in shade not in sunlight
2  To retain the green colour of leaves and aroma  it should be dried during dry weather.Do not try during rainy season.


tea masala (chai masala)


20 gms cardamom pods 


20 gms dried ginger


10 gms black pepper


Grind into a fine powder


Store in an airtight container


Tips


Dried ginger should be broken into small pieces before putting into grinder.

Quantity of black pepper can be adjusted to adjust the hot level


Sambhar powder


Ingredients required


1/4 cup fenugreek seeds

1/4 cup  mustard seeds

1/4 cup  chana dal

1/4 cup urad dal

1/4 cup whole dried coriander seeds

30 curry leaves

15 dried whole red chillies(optional)

In a pan roast each of the  ingredients separately as each require different timings.

Roast chanadal till it starts turning brown and gives a good aroma.

Same way Urad dal is to be roasted.

Roast mustard seeds till it starts splittering.

Roast fenugreek seeds till it changes color from yellow to dark yellow.

Red chilli should be roasted to make it dry

Curry leaves are to be roasted till they become dry.

Coriander seeds should be roasted till they starts giving a good aroma.


Let all roasted ingredients dry then mix all and grind to a fine powder in a grinder.

Store in an air tight container

Tips
To adjust the hot taste quantity of chillies can be varied or removed.

Chat masala

                                             Chat masala



Ingredients required

Salt                                              1 tab spoon
Red chilli powder.                        1 tab spoon
Roasted jeera powder.                  1 tabspoon
Amchur powder                             1 tab spoon
Black salt powdered.                     1 tabspoon
Dried mint leaves powdered.         1 tabspoon
Mix all these spices and store in an airtight container.Can be used with salad ,raita or with fruit chat.

Garam masala

Spices gives flavour and taste to our dishes.Our pantry is stuffed with lots of spices.Of these some are used  as it is available in nature.Few of these we mix various spices in a particular proportion  and grind and to get a new flavour.Garam masala is one of those .As it is hot in taste so known as garam masala.It is being used in so many dishes. like curry dal pulao etc


                                       


Ingredients required

                                                                  

Cummin seed                 (jeera)                  6 tab spoon
Black pepper                (kali mirch)           2 tablespoon
cinnamon                      (  Dalchini )           8 sticks of 3"
cloves                           (Lawang)              2 tablespoon                
Mace                           (jawitri)                 8 pieces
Cardamom(big brown) (Badi elaichi)         10 to 12 pieces
bay leaves                    (Tejpatta)             10 to 12 pieces
         Dry all these spices in sunlight for half an hour and then grind in grinder to a fine powder.Store in an air     tight glass container.It has long shelf life but it is advisable to prepare it in small batches for its strong aroma .