29
Sep 16

Bhuna jeera powder (roasted cumin powder)

For years masala have been added for flavor in the food, Indian food is not complete without the spices; the aroma of spices makes the food tempting.

Bhuna jeera is used as a garnish on top of curd (yogurt), raita, drinks, fruits salad and many more. Cumin is very good for stomach either roasted or raw. Roasted cumin enhance flavors and taste of your food. It has immense health benefits.

Ingredients:

  • Cumin: half cup

Preparation:

  1. Take a fry pan, dry roast the cumin on the medium low frame.
  2. Keep aside; allow cooling to room temperature.

Method:

  1. Grind till become powder.
  2. Store this Bhuna jeera powder (roasted cumin powder) into air tight container, for months.
Bhuna jeera powder (roasted cumin powder)

Bhuna jeera powder (roasted cumin powder)

Ingredients

Ingredients

roasted cumin

roasted cumin

Grinded cumin

Grinded cumin

Bhuna jeera powder (roasted cumin powder)

Bhuna jeera powder (roasted cumin powder)


29
Sep 16

Panch phoran (five spices mixed)

Although each and every spice has its own aroma and flavor, but when it mixed together and put into ghee/oil till it sputter; it gives the tremendous flavor and aroma to the dishes, doesn’t matter the dish is vegetable curry or fish.

It is also used into pickling the vegetables.

Traditionally it is used in eastern India, Nepal and Bangladesh. Bengalis love the taste and aroma of this mix spices.

Ingredients:

  • Cumin: 1 tablespoon
  • Fennel seed: 1 tablespoon
  • Black mustard seed: 1 tablespoon
  • Fenugreek seed: 1 tablespoon
  • Onion seed (Kalonji): 1 tablespoon

Method:

  1. Put all the five spices in a jar and mix well. Panch phoran is ready.
Panch phoran (five spices mixed)

Panch phoran (five spices mixed)

Ingredients

Ingredients

Put all the five spices

Put all the five spices

Panch phoran (five spices mixed)

Panch phoran (five spices mixed)

Note: You can take any amount; important is that all spices should be equal in volume. This is very simple but due to its simplicity its importance does not diminishes. In Indian cooking; since long this is used and we Indians are habitual to the special test and aroma created by “panch phoran” but many of us don’t know which five spices.


29
Sep 16

Chat masala powder

Enjoy the healthy bowl of fruits or salad with dash of chat masala; it will be great, it will produce tangy flavor to food like golgappa, chat and many –more street foods. It can also be used to sprinkle on the fruits.

Add it to dishes like aaloo paratha, dry potato dishes and in any type of curry.

Ingredients:

  • Kala namak: 1 tablespoon
  • Black pepper: 15-17no.
  • Cumin seed: 1 tablespoon
  • Coriander: 1 tablespoon
  • Dry ginger powder: 1 teaspoon
  • Dry mango powder: 2tablespoon
  • Dry mint leaf: 1 tablespoon
  • Red Chili powder: 1 tablespoon

preparation:

  1. To remove excess moisture, dry roast the coriander and cumin. Keep aside.

Method:

  1. Grind all ingredients till it become powder.
  2. Chat masala is ready for use and store.
  3. Store the Chat masala into air tight container, for months.
Chat masala

Chat masala

Ingredients

Ingredients

dry roast

dry roast

Chat masala

Chat masala

Chat masala

Chat masala


29
Sep 16

Dal ka masala powder

I simply say this masala powder is great, nice! It can be use in dal; also can be used as seasoning in raita and as an appetizer as jal-jeera Drink.

You will love the aroma and excellent taste that to without much effort; when you just put into dal.

Ingredients:

  • Kala namak: 1 tablespoon
  • Black pepper: 1 teaspoon
  • Cumin seed: 1 tablespoon
  • Coriander: 1 tablespoon
  • Dry ginger: 1 teaspoon
  • Dry mango powder: 1 tablespoon
  • Clove: 10-12 no.
  • Cinnamon: 3-4” piece
  • Asafoetida: ½ teaspoon
  • Nutmeg: ½ no.

Preparation:

  1. Dry roast cumin seed, keep aside.
  2. Break dry ginger, kala namak and nut Meg roughly, keep aside.

Method:

  1. Grind cumin, dry ginger, kala namak roughly.
  2. Add remaining ingredients, grind till fine powder.
  3. Sieve and grind again the residue.
  4. Store this powder “dal ka masala” into air tight container, for months.
Dal ka masala powder

Dal ka masala powder

Ingredients

Ingredients

Dry roast

Dry roast

Dal ka masala powder

Dal ka masala powder


29
Sep 16

Pav – bhaji masala powder

Spices are magical source to enhance the Indian food taste; pav –bhaji masala is one of them. Pav – bhaji is a very popular street food from Indian state of Maharashtra and the Gujarat, now it is popular in all over India.

Pav- bhaji masala is to be used when we make bhaji (mashed mixed vegetables) to be eaten with pav, bun & bread. But you can use this in a versatile manner even in Indian curry.

Ingredients:

  • Cumin: 2 tablespoon
  • Black pepper: 1teaspoon.
  • Kala namak: 1teaspoon.
  • Cloves: 1 tablespoon
  • Dry ginger (sauth): 3tablespoon
  • Amchoor (dry mango powder): 2 tablespoon
  • Fenugreek seed: half teaspoon
  • Bay leaves: 3-4 no.
  • Red Chili: 10-12 no.
  • Ajawine (Carome seed): 1 teaspoon
  • Dry mint leaves: 10 gm
  • Kasuri methi: 10 gm
  • Coriander: 5-6 tablespoon
  • Star anise (cakra phula): 3-4 no.

Preparation:

  1. Dry roast cumin seed, keep aside.
  2. Break dry ginger, Star anise (cakra phula) and kala namak roughly, keep aside.

Method:

  1. Grind cumin, Star anise (cakra phula), dry ginger, and kala namak roughly.
  2. Add remaining ingredients, grind till get fine powder.
  3. Sieve and grind again the residue.
  4. Store this powder “Pav –bhaji masala” into air tight container, can be stored for months.
Pav - bhaji masala powder

Pav – bhaji masala powder

Ingredients

Ingredients

Dry roast

Dry roast

Pav - bhaji masala powder

Pav – bhaji masala powder