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


28
Sep 16

Milk masala powder

Eating right foods can help to create right mood and boosts the right hormones, Masala milk has been used throughout the civilization; since ancient time (about 7000 years ago) in India.

Poppy seed is rich in omega 3 fatty acid, gives cooling effect to the body. Nutmeg is good for skin, increase metabolism, and reduces digestive problem. Almond is a source of vitamin ‘E’. Saffron is rich in many vital vitamins.

Ingredients:

  • Khus khus (Poppy seed): 20 gm
  • Almond: 50 gm
  • Nutmeg: 1no.
  • Saffron: half teaspoon

Preparation:

  1. Dry roasts poppy seeds and almond. Keep aside.

Method:

  1. Take the grinding jar; grind all ingredients together till fine powder.
  2. Masala milk powder is ready.
  3. Store this powder into airtight container.
  4. Take a glass of milk (250ml); add 1 table spoon of masala milk powder.
  5. Also add 1 tablespoon of honey/sugar (optional), mix properly.
  6. Take this milk before going to bed.
  7. This will help in getting sound sleep; it also reduces stress and anxiety.
Milk masala powder

Milk masala powder

Ingredients

Ingredients

Dry roasts poppy seeds and almond

Dry roasts poppy seeds and almond

Milk masala powder

Milk masala powder