Final Spices & Masala

8/3/2019 Final Spices & Masala

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A spice is a dried seed, fruit, root, bark, orvegetative substance used in nutritionally in significant quantities as

a food additive forflavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may

be used to flavor a dish or to hide other flavours. In the kitchen, spices are distinguished from herbs, which

are leafy, green plant parts used forflavoring or as garnish.

Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for

eating as vegetables. For example, turmeric is also used as a preservative; liquorices as a medicine; garlic as a

vegetable.

History
http://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Leafhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Perfumeryhttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Liquoricehttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Leafhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Perfumeryhttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Liquoricehttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/File:Spices1.jpg


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WHY SPICE & MASALA POWDERS

Buying ready to use spices, such as red chili powder, black pepper

powder, turmeric powder, and dry coriander powder can be a good

way to save time and money but can you make it sure that they are

pure.

Easy to prepare curries

Making more Tasteful Good Flavors

Less time to prepare

Long time to preserve the Powders

Easy to Transport
http://en.wikipedia.org/wiki/File:Spices1.jpghttp://en.wikipedia.org/wiki/Embalminghttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Specieshttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/File:Spices1.jpghttp://en.wikipedia.org/wiki/East_Asiahttp://en.wikipedia.org/wiki/File:Spices1.jpghttp://en.wikipedia.org/wiki/East_Asiahttp://en.wikipedia.org/wiki/File:Spices1.jpghttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Specieshttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Specieshttp://en.wikipedia.org/wiki/East_Asiahttp://en.wikipedia.org/wiki/Embalminghttp://en.wikipedia.org/wiki/Specieshttp://en.wikipedia.org/wiki/Specieshttp://en.wikipedia.org/wiki/File:Spices1.jpghttp://en.wikipedia.org/wiki/Common_Erahttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/East_Asiahttp://en.wikipedia.org/wiki/Embalminghttp://en.wikipedia.org/wiki/Specieshttp://en.wikipedia.org/wiki/FAOhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Turkey


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How to Grind Spices at home?

You can grind spices at home using a mixer grinder, which is available at

everyones home. Before you start grinding spices at home, you must have to

make sure about the following:

Make sure that you have purchased good quality of whole spices like Red

chili, Black pepper seeds, Turmeric, etc.

Make sure that the whole spices are completely dry before you put them in

the mug of the mixer grinder.

Never grind them in bulk rather prepare spices in small quantity.

After you have grinded spices as per your requirements, keep them at room

temperature for few minutes before putting in a jar. If you directly put them in

jar then they will get spoiled soon.
http://en.wikipedia.org/wiki/Pakistan


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How to make Masala with Indian Spices

How to make Madras Curry Powder

Ingredients:
http://www.veenaskitchen.com/wp-content/uploads/2011/03/garam_masala.jpg


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Coriander powder(1 tbsp)

turmeric powder(1 tsp)

Jeera (cumin) powder (1 tbsp) Pepper powder (1 tsp)

Method:

Mix all the spices together and madras curry powder is ready.

How to make Chat Masala

Ingredients:

Cumin seeds(65 gms)

Black peppercorns (65 gms)

Black Salt (60 gms)

Dry mint leaves (30 gms) Ajwain/Carom seeds) (5 gms)

Asafoetida (5 gms)


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Mango powder (150 gms)

Salt (60 gms)

Ginger powder (20 gms) Yellow chilly powder (20 gms)

Method:

1. Pound cumin seeds, black peppercorns, dry mint leaves, ajwain, asafoetida, tartric and make a

fine powder.

2. Add the remaining ingredients and mix well.

Chat masala is ready. Store it in a dry and airtight container.


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How to make Mulagapodi

Ingredients:

Dried red chillies (20)

Asafoetida (5 gms)

Channa dal (100 gms) Urad dal (100 gms)

Sesame seeds (10 gms)

Sesame oil to fry

Salt as per taste

Method:

1. Heat oil ina kadhai, add asafoetida and stir over low heat until it swells.

2. Remove the asfoetida, add channa dal and urad dal and saute till golden brown.


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3. Remove the dals and add red cillies and saute till the chillies turn crispy.

4. Heat the sesame seeds on a frying pan till they sop popping.

5. Grind the fried dal to make a coarse powder and keep it aside.6. Grind fried red chillies, asafoetida and salt to make a coarse powder and keep it aside.

7. Grind the sesame seeds to make a coarse powder and keep it aside.

8. Mix all the grounded powders well. Mulagapodi is ready.

Store it in a dry and airtight container.


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How to make Dum ka Masala

Ingredients:

Fennel seeds (45 gms)

Ginger powder (45 gms)

Green cardamom (20 gms)

Black Cardamom (20 gms)

Method:

1. Grind all the ingredients to make a fine powder.

Dum ka masala is ready. This masala is used in very small quantities usually a pinch. It adds to the

aroma. After the dish has been cooked and before it is put on dum. Store it in a dary and airtightcontainer.


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How to make Aromatic Garam Masala

Ingredients:

Green Cardamom(175 gms)

Cumin seeds (125 gms)

Black peppercorn(125 gms)

Cinnamon(20 sticks, 1 inch each)

Cloves (20 gms)

Nutmeg (2)

Method:

1. Gring all the ingredients to make a fine powder.Aromatic garam masala is ready and is used in

mildly-spiced gravies. Store it in a dry and airtight container.


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How to make Dhansak Masala

Ingredients:

Fenugreek (Kasoori methi) (45 gms)

Cloves (45 gms)

Black Cardamom (45 gms)

Method:

Gring all the ingredients and make a fine powder.. Dhansak masala is ready and store it in a dry

container.


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How to make Chettinadu Masala

Ingredients:

Marathi mughru (5gms)

Mace (5gms)

Kalpasi (5gms)

Star anise (5gms)

Bay leaves (5gms)

Cloves (5gms)

Cinnamon stick (5gms)

Black pepper (10gms)

Black cardamom (5gms)

Green cardamom (5gms)

Coriander seed (20gms)

Fennel(saunf)(10gms)


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Cumin (20gms)

Curry leaves (dry) (20 gms)

Red chilly(round) (25gms)

Desiccated coconut (10gms)

Nutmeg (1)

Method:

Roast all the ingredients and cool it at room temperature.

Grind them in a grinder to make fine powder. Chettinadu masala is ready.

Store it in a clean and dry container.


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How to make Rasam Powder

Ingredients:

Coriander seeds (10 gms)

Black Peppercorn (6 gms)

Cummin seeds (10 gms)

Method:

Roast all the ingredients and cool it at room temperature.

Grind them in a grinder to make fine powder. Rasam powder is ready.

Store it in a clean and dry container.


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How to make Curry vepala Podi

Ingredients:

Curry leaves (1 cup)

Red chilly (5)

Bengal gram dal/channa dal

Coriander seeds (3 tsp)

Salt as per taste

Black gram dal/urad dal (2 tsp)

Cumin seeds (1 tsp)

Method:

Heat a frying pan, add urad dal, channa dal and roast it in a slow flame for 30-40 seconds.

Add red chillies and roast again.

Add coirander seeds and cumin seeds and roast.


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Once the aroma of the spice spread and channa dal turns golden brown, switch off the flame and

keep the mixute aside.

Heat the same pan add the curry leaves and roast them in a slow flame till the curry leaves turns

crispy.

Once the leaves turn crispy, swith off the flame and add the leaves to the spice mixute.

Add the mixture and salt in a grinder and powder them.

Curry leaves podi is ready to be served with ghee along with steamed rice, idli or dosa. Store it in a

clean and dry container.


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How To Make Five-Spice Powder

five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and

salty. This recipe is reprinted with permission from Raphael Meyer, American

Kashrus Services.

Time Required: 15 minutes

Here's How:

1. In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking

the pan over low to medium heat until the aroma of the peppercorns is

released (about three minutes).


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2. Grind the roasted peppercorns and 8 star anise in a blender or pepper

mill.

3. Strain the blended seasonings.

4. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and

1 tablespoon ground fennel seeds.

5. Grind the seasonings until very fine.

6. Store in an airtight container.

Tips:

1. Use five-spice powder sparingly, as it can be quite pungent.


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2. If desired, you can substitute black peppercorns for the Szechuan

peppercorn, and ground anise for the star anise (use 4 teaspoons of ground

anise).

What You Need:

Spices

Skillet

Blender or a Spice Mill

Airtight Container


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Garam Masala - Ingredients:

coriander seeds 5 tsp

cumin seeds 1 Tbsp.

black peppercorns 1 Tbsp

whole cloves 1 tsp

cinnamon 1 tsp

green cardomon pods 1 tsp


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Garam Masala - Directions:

1. Roast coriander and cumin seeds for 3-5 min.

2. combine with other ingredients and grind.

3. Store in a bottle for up to 6 months.


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Rasam Masala - Ingredients:

Black Pepper 1 tbsp.

Chana Daal seeds 2 tbsp.

Coriander Seeds 2 tbsp.

Red Chillies 4-5

Asafoetida(optional) 1 tsp.

Coconut (grated) 3 tbsp.


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Rasam Masala - Directions:

1. Roast black pepper, chana daal, coriander, and asafoetida.

2. Add chillies when daal starts getting red.

3. If using dry coconut, soak it in a little water.

4. Blend the daal mixture and coconut until the paste is fine.

5. Keep aside.


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Sambar Masala - Ingredients:

Methi (Fenugreek) 1 tsp.

Chana Daal seeds 2 tbsp.

Coriander Seeds 4 tbsp.

Red Chillies 4-5

Asafoetida(optional) 1 tsp.

Oil 3 tbsp.

Sambar Masala - Directions:


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1. Roast methi, chana daal, and asafoetida.

2. Add chillies when daal starts getting red.

3. blend the daal mixture until the paste is fine.

4. Keep aside.

Chicken Masala - Ingredients:

ginger garlic paste 2 tsp

cloves 2

cinnamon 2

cardamom 2

jeera 1 tsp

turmeric powder 1 tsp


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lemon juice 1 tsp

red chillies 6

coriander leaves 4 tsp

Chicken Masala - Directions:

1. Grind all the above ingedients.

2. Keep it in air tight bottle.

Biriyani Masala - Ingredients:

Cinnamon 1 big stick

Cardamom 3

Cloves 4

Nutmeg quarter

Fennelseed half tsp


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Cumin seed half tsp

Shahjeera half tsp

Mace 3

Biriyani Masala - Directions:

1. Roast and grind all ingerdients.

2. Keep in air tight jar.

Fish Masala - Ingredients:

Chilly powder 75 gms,

Pepper powder 50 gms.

Coriander 150 gms

Jeera 2 tbsp


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Mustard 1 tsp

Fenugreek 2 tsp

Turmeric 2 tsp.

Curry leaves a few

Fish Masala - Directions:

1. Mix above ingrediernts and grind.

2. Keep in air tight bottles.

Fish Masala - Ingredients:


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Chilly powder 75 gms,

Pepper powder 50 gms.

Coriander 150 gms

Jeera 2 tbsp

Mustard 1 tsp

Fenugreek 2 tsp

Turmeric 2 tsp.

Curry leaves a few

Fish Masala - Directions:

1. Mix above ingrediernts and grind.

2. Keep in air tight bottles.


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Curry Powder - Ingredients:

Coriander seeds 1/2 cup

Cumin seeds 1/4 cup

Black mustard seeds 1 tablespoon

Black peppers 1 tsp

Red chilies 5

Fenugreek seeds 3/4 tsp

Turmeric powder 2 tsps

Dried curry leaves 20

Curry Powder - Directions:

1. fry all the ingredients for 2 minutes over medium heat.

2. Grind all the roasted ingredients together to a powder.



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Tandoori Masala - Ingredients:

ground coriander 4 tsp

ground cummin 3 tsp

deep red coloring 3 tspchilli powder 1 tsp

yellow colouring 1 tsp

garlic powder 4 tsp

paprika 4 tsp

ground ginger 3 tsp

mango powder 2 tsp

dried mint 1 tsp


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Tandoori Masala - Directions:

1. Mix all ingredients and grind.

2. store in airtight container.

Kashmiri Garam Masala - Ingredients:

Cinnamon stick 4 (broken into pieces)Seeds from 1 cup green cardamomsWhole black peppers 1/4 cupBlack cumin seeds 1/2 cupCloves 1/4 cupGrated nutmeg 1/2Fennel seeds 1/2 cup

Kashmiri Garam Masala - Directions:


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1. In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat.

2. Remove from heat. Grind all the roasted ingredients together to a powder.



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Documents

Final Spices & Masala