Rajeshree Gandhi's Kitchen blogIngredients
1 cup Coriander leaves washed and drained.
Method
Ingredients
1 cup Cumin seeds (Jeera).
Method
Ingredients
Lavang(cloves) 2 pcs
kala miri( black pepper) 15 pcs.
Elaichi(cardamom) 2pcs
Kokam pd.(Garcinia) 1 tsp.
or
Aamchur pd.( mango) 1 tsp.
Sugar pd. 2 tsp.
Rock salt. 1tsp.
Sunth pd.(Ginger) 1 tsp.
Til. ( white sesame) 2 tsp.
Dhania jeera pd (coriandercumin) 2 tsp.
Method
1) Mix all ingredients in grinder jar and grind in fine powder
2) Farshan masala is ready.You can sprinkle on deep fried Channa dal, Moong dal,Whole Masoor, Peanuts, Almonds etc.
Ingredients
Udad dal ½ cup
Channa dal. ¼ cup
Daliya dal. ¼ cup
Rice. ¼ cup
Sesame seeds. ¼ cup
Curry leaves. 2 cups
Kashmiri chillies. 10 pcs
or
Black pepper. ¼ cup
salt. 2 tsp
Method
1) In kadhai add all the ingredients except salt.
2) On high flame stir continuously till aromatic.
3) Remove whole things in one big dish from kadhai to cool down for 10 mins. after mixing salt.
4) Grind all spices in grinder and sieves with the atta sieve.
5) Gun powder is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.
6) You can enhance the taste of Dosa, Uttapam,Chila by sprinkle while making or eat like chutney and enjoy the taste 😋
Ingredients
Dhana( coriander seeds) 40 gms ½ cup
kala miri(Black pepper) 30 gms ¼ cup
or
Kashmiri chillies 10 pcs
Channa dal. 50 gms ¼ cup
Jeera(Cumin) 30 gms ¼ cup
Tur dal. 50 gms ¼ cup
Udad dal. 25 gms ⅛ cup
Haldi(Turmeric )pd 1 tsp
Methi dana. 1 tsp
Hing(Asafoetida) 1 tsp
curry leaves. 1 cup
dried kokam(Garcinia) 10 pcs
or
Aamchur pd.(Mango) 2 tsp.
Method
1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.
2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all spices except aamchur powder in kadhai and stir continuously till it becomes aromatic.
3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add aamchur powder.
4) Grind all spices in grinder and sieves with the atta sieve.
5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.
6) You can enhance the taste of Rasam with this masala.
Jeeralu is a spice mix – a blend of powdered masalas, and it is used to enhance the taste of food.
Ingredients
Method
1) Mix all spices powders and Jiralu powder is ready
2) To be bottled in air tight bottle.
3) You can enhance the taste of khakhra,Mathri, Jeera puri,Goba puri or Any salads.
Garam masala is a blend of ground spices . Some selected spices are used for making garam masala.
Ingredients
Chhoti elaichi( cardamom) 4 gms 20 pcs
Badi elaichi(black cardamom) 5 pcs
Tej patta(bay leaves) 8-10 pcs
Pather phool(mace) 5 gms
Sahi jeera. 10 gms 2 tbsp
Saunf(fennel). 20 gms 4 tbsp
Sunthpd(ginger) 2 tbsp
Dhania(coriander) 50 gms ½ cup
kala miri(Black pepper ) 30 gms 2 tbsp
or
Kashmiri chillies. 10 pcs.
Khuskhus(poppy seeds) 6 tsp
Lavang(Clove) 12 gms 2 tbsp
Star anise 2 pcs.
Javantri. 8 gms .
Dalchini(Cinnamon) 10-12 pcs 1/2 inch each
Jeera(cumin) 2 tbsp
Methi seeds(Fenugreek) 1 tsp
Jaiphal(nutmeg) 1 pc
Salt 2 tbsp
Method
1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.
2) Switch off the flame and add 2tbsp.oil and add all above spices in kadhai and stir continuously till it becomes aromatic.
3)Remove whole things in one big dish from kadhai to cool down for 10 mins.
4) Grind all spices in grinder and sieves with the atta sieve .
5)Garam masala is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.
6) You can add this in any vegetables, pulses or farsan items for enhancing the taste.
Rajeshree Gandhi's Kitchen blog 