Sunday, 24 March 2013

How to make Garam Masala Powder ?


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The main place of pride in any South Indian food is held by Sambar and Rasam and since they are prepared almost everyday and go well with both rice as well as Roti or chapati,the garam masala used for them is generally prepared in a larger quantity and used over months by keeping them in airtight containers. Besides rice and Sambar, there are other South Indian delicacies like Ennegai Palya, Huggi and Vangi Bhaat for which Garam Masala can be prepared and stored - to use in need of a hurry or unexpected guests or even for that Sunday Special Lunch.Here are those recipes that add spice to your palate.


Rasam Powder
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Preparation Time :     30 Minutes

Ingredients           :                   


Coriander seeds                                 4 cups
Byadagi (Red)  chillies                        3 cups
Jeera                                                1 ½ cups
Black Pepper                                      1 cup
Fenugreek seeds                                1 tablespoon          


Instructions :
  • Roast over medium heat all the above to golden brown.
  • Switch off the gas and let everything cool.
  • Grind to a coarse consistency.
  • Store in an airtight container.
Sambar Powder

                              Preparation Time :     30 Minutes

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Ingredients           :


Coriander seeds                                 4  cups

Byadagi Red Chillies                           2  cups
Guntur red Chillies                             2 cups
Bengal Gram Dal                               1  cup
Urad Dal                                           1  cup
Jeera                                                1  cup
Fenugreek seeds                               1/2 cup
Mustard seeds                                  1/2 cup
Grated dry coconut                           ½   cup
Cinnamon                                        4-5 pieces
Moggu (kapok buds)                         10-15
Asafetida                                         1  teaspoon

Instructions :

  • Roast over medium heat all the above to golden brown.
  • Let everything cool.
  • Grind to a coarse consistency.
  • Store in a airtight container.
Vangi Bhath Powder

Preparation Time :     30 Minutes

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Ingredients           :


Coriander seeds                                 4 cups

Byadgi Red Chillies                           4 cups
Bengal Gram Dal                               2  cup
Urad Dal                                           2  cup
Grated dry coconut                            2  cup
Cinnamon                                         10 pieces
Cloves                                              20
Asafetida                                          1 tea spoon

Instructions :

  • Roast over medium heat all the above to golden brown.
  • Let everything cool.
  • Grind to a coarse consistency.
  • Store in a airtight container.
PS : This is also called palyada pudi in kannada and is used instead of garam masala in sabji.


Ennegai Masala Powder

                                       Preparation Time :     30 Minutes


                                   Ingredients           :

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Roasted groundnut seeds                     2  cups

Red Chilly Powder                                2  Tablespoon
Sambar powder                                   2  Tablespoon
Jeera                                                  1  Tablespoon
Tamarind                                            1  Small Lime size
Jaggery                                           1  Big Lime size

Instructions :

  • Roast over medium heat Groundnut to golden brown.
  • Let it cool and remove the husk.
  • Grind them with all other ingredients to a coarse consistency.
  • Store in a airtight container.
Huggi ( North Karnataka style Khara Pongal ) Masala Powder

Preparation Time :     20 Minutes


Ingredients           :


Grated dry coconut                          2  cup

Jeera                                              1  cup
Black Pepper                                   4-5 seeds

Instructions :

  • Roast over medium heat all the above to golden brown.
  • Let everything cool.
  • Grind to a coarse consistency.
  • Store in a airtight container.