House Made - Ready Made Powders To Make Cooking Easy

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 11, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.

     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.

     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  8. malspie

    malspie Platinum IL'ite

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    Coconut Powder

    Ingredients

    2 cups of Dry coconut desicated (Kopra in Hindi)
    5 Red Chillies whole (Degchi Mirch) - depends on your pungent taste
    50 gms Tur Dhaal
    35 gms Udad Dhaal (white)
    20 gms Channa Dhaal
    pinch of Asafoetida (hing)
    A Lemon sized ball of Tamarind (pull the threads and seeds out and keep it loose)
    Salt to taste.

    Procedure

    Roast the dhaals on a pan with little oil add asafoetida and keep aside. Now Roast whole red chillies. Keep aside
    Warm Tamarind for a min or two on a pan with little oil so that it grinds faster and does not stick to the blades of the mixie. Keep aside
    Slightly warm the desicated coconut ( very light heat ) and keep aside.

    First grind the dhaal and red chillies coarsely in the mixer, then add the desicated coconut and grind again. The mixture has blended well by now, so add the tamarind and salt and run the mixer for less than a minute.
    Remove and spread on a plate, cool and store in a jar.

    Take a little powder and add a spoon of oil in it and mix well. Hit it off with dosas, idlis, addais as per your taste.....

    I just finished grinding this Sunday.... Yummy it is............:)


    Corriander Leaves Chutney Powder
    (Kothambir in Marathi, Dhaniya in Hindi, Kothamalli in think in Tamil)

    Corriander leaves is used to garnish our lip smacking dishes is also used for making lovely we chutneys. Here is a variety of dry chutney powder.

    Ingredients

    A bunch (fat) of corriander leaves, plucked and washed under water. Left to dry completely. No water please..... Keep aside.
    12 - 15 red chillies whole
    100 gms Tur Dhaal
    50 gms Channa Dhaal
    50 gms Udhad Dhaal
    Tamarind (Imli in Hindi) little larger than lemon size ball, pull the threads, seeds and keep it loose.
    pinch of heeng (asafoetida)
    Salt to taste

    Procedure

    Heat pan with little oil Roast Red chillies whole and keep aside. Now roast the dhaals with heeng. Keep aside. Warm tamarind with a dash of oil and keep aside.

    In a mixer powder the dhaals with red chillies, then add the corriander little by little and run the mixer, finally add tamarind and salt and run the mixer for around a minute stirring occasionally.

    Remove it on a plate, cool and store.............

    You can eat with curd rice, dosa, idli as per your taste...........
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  10. ketal

    ketal Bronze IL'ite

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    Re: Ready made Rajma masala powder

    hi
    Krishna mem
    Garlic (gujarati word lasan)Powder means

    ketal


     

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