ASAFOETIDA POWDER

 INGREDIENTS

1. LG hing packet       1 packet

METHOD

• Break the solid hing and dry roast in a pan.
• Turn the hing after when one side puffs up.
• Off the stove and cool it for 1 hour.
• Powder in a mixy and store it in a airtight container.

JEERA POWDER

 INGREDIENTS:-

1. Jeera                  1 cup

METHOD:-

• Dry fry jeera without oil until good aroma comes up.
• It changes its color, fry on low heat, stir in between.
• Cool down for 5 hours and powder it.
• Store it in an air tight container and use it for rasam, sambar, pani.

FENUGREEK POWDER

 INGREDIENTS:-

1. Fenugreek seeds               1 cup

METHOD:-

• Dry fry the seeds on low heat till the shrink and turns dark.
• Spread on a plate to cool down, powder after 5 hours and seive.
• Store in an air tight container.
• Use for pickles, tamarind gravies, dhal sambar and for chicken chukka.
  

MUSTARD POWDER

 INGREDIENTS:-

1. Mustard seeds               1 cup

METHOD:-

• Dry fry mustard seeds till it turns to grey in color.
• Splutter the seeds for a while and spread on a plate and cool it.
• Cool for atleast 5 hours and powder it.
• Store in an air tight container.
• Use the powder for pickles, sambar and for mayonnaise.

FENNEL SEEDS POWDER

 INGREDIENTS:-

1. Fennel seeds           1 cup

METHOD:-

• Dry fry in a pan until good aroma comes out and turns to light green.
• Cool on a plate for 5 hours and powder it and sieve.
• Store in an air tight container, use it for gravies, fries and to rice varieties.

GARAM MASALA

INGREDIENTS

1. Green Cardamom            10                                
2. Cinnamon                         10 sticks
3. Cloves                               20
4. Pepper                               1 tbsp
5. Nutmeg                             1 small
6. Nutmeg flower                  5
7. Star anise                          5     

METHOD

• Dry roast all the ingredients except salt.
• Powder the ingredients, and store in an airtight bottle.   

RASAM POWDER

INGREDIENTS

1. Coriander seeds            1/2 cup
2. Cumin seeds                  1 cup
3. Pepper                            1/4 cup
4. Hing                               1 tbsp
5. Red chilies                     10
6. Curry leaves                   handful

METHOD

• Dry fry all the ingredients and powder it. 
• Fry curry leaves till crisp.
• Cool and preserve in an airtight container.

SALEM CURRY MASALA

                                                                                     
INGREDIENTS

1. Split Urad dal              1/2 cup
2. Cinnamon                    10 sticks
3. Cloves                          20
4. Kadalpasi                     handful
5. Star anise                     5
6. Cardamom                  20   
7. Marathi Mogg             10
8. Ajinomoto                   1 tsp[opt]
   
9. Pink Sea Salt               1 tbsp
10. Dry Rose Flowers       1 cup
11. Nutmeg                       1 small
12. Nutmeg flower            5
13. Fennel seeds                2 tbsp

METHOD

• Dry fry all the ingredients except salt, Ajinomoto.
• Fry urad dal until light brown in color. 
• Cool and powder adding salt and Ajinomoto.
• Store in an airtight container.
• Add this masala for chicken, mutton, any gravy it tastes awesome. 

SAMBAR POWDER--1

INGREDIENTS

1. Coriander seeds         1 cup
2. Cumin seeds              1 tbsp
3. Tur Dal                      1 cup
4. Urad dal                     1 tsp
5. Rice                            1 tsp
6. Curry leaves               handful
7. Cinnamon                  1"
8. Cloves                        5
9. Red chilies                 10
10. Salt                            1 tsp
11. Turmeric                   1/2 tsp
12. Asafoetida                1 tsp

METHOD

• Dry fry the above ingredients till rice puffs up.[except salt]
• Fry curry leaves till crisp.
• Powder adding salt. Preserve in an airtight container

BIRYANI MASALA POWDER

FOR POWDER MASALA

1. Bay leaf                2
2. Cinnamon             10 pieces
3. Cloves                  10
4. Star Anaise           4
5. Nut Meg               1/4"
6. Nut Meg flower    4
7. Fennel seeds          1 tsp
8. Cumin                    1 tsp
9. Dhania                    1 tbsp
10. Pepper                    5 
11. Kasuri methi        1 tbsp
12. Marathi Mogg        10
13. Dry Rose flower    1 tbsp
14. Cardamom             6
15. Kadalpasi               1 tbsp     

METHOD

• Dry fry all the ingredients and powder it.
• Store in an airtight container.     

Chilly Powder

Ingredients

1. Small Red chilies                    500 gms
2. Long Red chilies                     500 gms 
3. Byadagi or Kashmir chilies    500 gms

Method

• Clean and pluck the sticks on top of chilies,
• Sundry for 5 hours or Dry fry and cool for 5 hours.
• Then powder in a mixy or powder in the machine.

Devanga Kootu masala

Kootu Masala Powder :

• Coriander seeds         1 cup
• Sombu seeds              1 tbsp
• Jeera seeds                 2 tbsp
• Cinnamon                  3 g
• Lavanga                     3 g
• Rice                           2 tbsp
• Urad dhal                   2 tbsp
• Bengal gram dhal      2 tbsp
• Mustard seeds           2 tbsp
• Salt                            1 tsp
• Curry leaves              10 leaves
• Methi seeds               1/2 tsp
• Turmeric powder      1/2 tsp
• Hing                           1 tsp 

Method:

• Fry ingredients one by one separately[ without oil]
• Fry all the ingredients on low flame otherwise it will burn.
• First fry coriander seeds until it changes its color.
• Then fry the dal one by one till it changes its color.
• After that fry masalas separately until good aroma comes out.
• Sprinkle some water to rice and soak before frying.
• Fry rice until it puffs up. 
• Wash curry leaves and spread on a cloth and dry.
• Fry turmeric, salt, hing and curry leaves separately.
• Fry curry leaves till crisp.
• Cooldown and powder it.
• Preserve in an airtight container.