Homemade spices

 

Having experienced so many different varieties and flavors of spices used in different recipes and always looking for different brands and their ingredients, I started experimenting making my own homemade spices whenever I had time. It might not be feasible for many and it’s always easy to pick up one pack from the store but during those times when you have enough time, you can always grab all whole spices at home and make one for quick use. Every spice powder has a particular ingredient which dominates it so its not much of a trouble even if one or two ingredients are missing. As far as you can make your food tasty.
Below are few of my home made spices.

Curry Powder (Makes nearly 1 cup)

6 tablespoons of coriander seeds
2 tablespoons of Cumin seeds
1 big stick of turmeric or 2-3 tablespoon of turmeric powder
1 piece of dried ginger or regular ginger
2 teaspoons of mustard seeds
1 teaspoon of fenugreek seeds
1/2 tablespoon of black peppercorn
3 sticks of  cinnamon
2-3 cloves depending on spiciness
cardamom pod
1 red dry chili (Kashmiri chili preferred)
1-2 tablespoon of powdered sugar

Procedure: Heat a non-stick pan and reduce the heat to low. put all the whole spices and roast them for 1-2 minute. Do not add any powdered spices during this process.Remove the cardamon seeds from the pod and discard the pod. let all the whole spices cool down. Blend them all into a fine powder and later add the powders which were not available in form of whole seeds. Add sugar and mix well. Store it in a small jar.

Achari powder also known as pickle powder
This spice if you buy from the store is usually little lighter in color but when I make, its little dark but the flavor is almost the same.

1 tablespoon of fennel seeds
4 tablespoon of coriander seeds
1/2 cinnamon stick
1/2 turmeric stick
1 1/2 tablespoon of dry mango powder
1/2 teaspoon of fenugreek seeds
1 teaspoon of mustard seeds
1 tablespoon of cumin seeds
1 big seed of nutmeg
1 teaspoon of black peppercorns
1 teaspoon of salt
2 cloves
1 cardamom pod
1 dry red chilli
1 teaspoon sugar

Follow the same process as curry powder.

Garam Masala
5 tablespoons of coriander seeds
4 tablespoons of Cumin seeds
1 stick of turmeric of 2 tablespoon of turmeric powder
1 piece of dried ginger or regular ginger
1 stick of cinnamon
3 cloves
2 cardamom pod
2  red dry chilli (Kashmiri chilli preferred)
2 bay leaves
1 teaspoon of black peppercorns
1 nutmeg seed or 1 tablespoon of nutmeg powder

Follow same procedure as that of curry powder

Rajmah Masala Powder

4 tablespoons of coriander seeds
1/2 cinnamon stick
1 tablespoon of dry mango powder
1/2 teaspoon of dry fenugreek leaves
1 1/2 tablespoon of cumin seeds
1/2 of big seed of nutmeg
1 teaspoon of black peppercorns
1/2 teaspoon of salt
1/2 tablespoon of pomegranate seeds
1/2 black salt
2 cloves
1 teaspoon of dry mint leaves
1 cardamom pod
2 dry red chilli
1 teaspoon sugar
1/2 teaspoon of cardamom seeds
1/2 stick of dry ginger
2 bay leaves

Same process as above except grind the mint leaves directly without roasting.

Chana Masala Powder (Restaurant Style)

In this spices I just prefer to mix all the powders together
1 tablespoon Coriander powder
1/2 tablespoon of Kashmiri red chilli powder (This gives color and is less spicy)
1/2 tablespoon dry mango powder
1 tablespoon pomegranate seed powder
1/2 tablespoon dry ginger/sonth powder
1 teaspoon salt
1 teaspoon sugar
1 tablespoon of cumin powder
1/2 tablespoon of turmeric powder
1/2 tablespoon of garam masala powder (see above)

Sambhar Masala
5 big Dry red chillies or Kashmiri red chillies
10 curry leaves
1 tablespoon coriander seeds
1 tablespoon chana dal/split bengal gram
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon whole black pepper
1/4 teaspoon fenugreek seeds
3 teaspoon oil

Process : Heat the oil, add the mustard seeds and let them crackle. Reduce the heat to low, and roast all the other spices till they turn fragrant. Make sure they don’t burn. This should take 4-5 minutes. Once the spices are roasted well, keep them aside to cool down. After that ground them into a fine powder.

Mix all these powder well and store it in a jar and use it for making chickpea thick gravy sabji or chickpea soup.
Makes nearly a cup of powder.




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