Sunday, 24 March 2013

How to make Garam Masala Powder ?


The main place of pride in any South Indian food is held by Sambar and Rasam and since they are prepared almost everyday and go well with both rice as well as Roti or chapati,the garam masala used for them is generally prepared in a larger quantity and used over months by keeping them in airtight containers. Besides rice and Sambar, there are other South Indian delicacies like Ennegai Palya, Huggi and Vangi Bhaat for which Garam Masala can be prepared and stored - to use in need of a hurry or unexpected guests or even for that Sunday Special Lunch.Here are those recipes that add spice to your palate.


Rasam Powder

Preparation Time :     30 Minutes


Ingredients           :                   

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Coriander seeds                                 4 cups
Byadagi (Red)  chillies                        3 cups
Jeera                                                1 ½ cups
Black Pepper                                      1 cup
Fenugreek seeds                                1 table spoon                                   


Instructions :

1. Roast over medium heat all the above to golden brown.
2. Switch off the gas and let everything cool.
3. Grind to a coarse consistency.
4. Store in an airtight container.




Sambar Powder

Preparation Time :     30 Minutes

Ingredients           :

Coriander seeds                                 4  cups
Byadagi Red Chillies                           2  cups
Guntur red Chillies                              2 cups
Bengal Gram Dal                                1  cup
Urad Dal                                           1  cup
Jeera                                                1  cup
Fenugreek seeds                               1/2 cup
Mustard seeds                                  1/2 cup
Grated dry coconut                            ½   cup
Cinnamon                                         4-5 pieces
Moggu (kapok buds)                           10-15
Asafetida                                          1  tea spoon

Instructions :
1. Roast over medium heat all the above to golden brown.
2. Let everything cool.
3. Grind to a coarse consistency.
4. Store in a airtight container.




Vangi Bhath Powder

Preparation Time :     30 Minutes

Ingredients           :

Coriander seeds                                 4 cups
Byadagi Red Chillies                           4 cups
Bengal Gram Dal                                2  cup
Urad Dal                                           2  cup
Grated dry coconut                             2  cup
Cinnamon                                         10 pieces
Cloves                                              20
Asafetida                                          1 tea spoon

Instructions :

1. Roast over medium heat all the above to golden brown.
2. Let everything cool.
3. Grind to a coarse consistency.
4. Store in a airtight container.

PS : This is also called palyada pudi in kannada and is used instead of garam masala in sabji.



Ennegai Masala Powder

Preparation Time :     30 Minutes

Ingredients           :

Roasted groundnut seeds                     2 cups
Red Chilly Powder                               2 Tablespoon
Sambar powder                                   2 Table spoon
Jeera                                                 1  Tablespoon
Tamarind                                            1  Small Lime size
Jaggery                                              1  Big Lime size

Instructions :

1. Roast over medium heat Groundnut to golden brown.
2. Let it cool and remove the husk.
3. Grind them with all other ingredients to a coarse consistency.
4. Store in a airtight container.


Huggi ( North Karnataka style Khara Pongal ) Masala Powder

Preparation Time :     20 Minutes

Ingredients           :

Grated dry coconut                          2  cup
Jeera                                             1  cup
Black Pepper                                   4-5 seeds

Instructions :

1. Roast over medium heat all the above to golden brown.
2. Let everything cool.
3. Grind to a coarse consistency.
4. Store in a airtight container.