A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally in significant quantities as a food additive for

flavor, 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 for flavoring 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

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

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.

How to make Masala with Indian Spices

How to make Madras Curry Powder Ingredients:

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)

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.

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.

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.

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 airtight container.

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.

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.

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)

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.

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.

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.

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.

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).

2. mill. 3. 4.

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

Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and

1 tablespoon ground fennel seeds. 5. 6. Tips: 1. Use five-spice powder sparingly, as it can be quite pungent. Grind the seasonings until very fine. Store in an airtight container.

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

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

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.

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.

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.

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:

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

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

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

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:

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.

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. 3. Store in an airtight container.

Tandoori Masala - Ingredients: ground coriander 4 tsp ground cummin 3 tsp deep red coloring 3 tsp chilli 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

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 cardamoms Whole black peppers 1/4 cup Black cumin seeds 1/2 cup Cloves 1/4 cup Grated nutmeg 1/2 Fennel seeds 1/2 cup Kashmiri Garam Masala - Directions:

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. 3. Store in an airtight container.