Curry Powder recipes

[minisoji]

Chat masala ingredients

Ingredients

1. Coriander seeds – 2 tbsp
2. Cumin seeds – 1 tbsp
3. Ajwain – ½ tsp
4. Red chillies – 2
5. Salt – 2 tbsp or to taste
6. Amchur powder – ½ tsp
7. Garam masala – 1 tsp
8. Pepper corns – ½ tsp

Chat masala preparation

Take a dry frying pan and heat on a very low flame.

Place all the ingredients in the frying pan except amchur powder, garam masala, salt and stirring constantly.

Roast till they turn aromatic.

Now remove the pan from heat.

When they turn into room temperature, add the roasted items and remaining powders in an electric blender.

Grind it to a fine powder.

Allow it to cool.

Store this powder in an air tight container.

Use as required.

This will keep fresh for months in an air tight container.

[minisoji]

Garam masala

Garam masala ingredients

1. Coriander – 2 tsp
2. Cumin – 2 tsp
3. Peppercorns – 15
4. Cardamom – 8
5. Cinnamon – 8
6. Cloves – 8
7. Mace flower - 1
8. Bay leaf - 2

Garam masala preparation

Take a dry frying pan and heat on a very low heat.

Place all the ingredients and stirring constantly.

Roast till they turn aromatic.

Now remove the pan from heat.

When they turn into room temperature, add all the items in an electric blender.

Grind it to a fine powder.

Allow it to cool.

Store the powder in an air tight container.

Use as required.

This will keep fresh for months in an air tight container.

[minisoji]

Rasam powder

Ingredients

1. Red chillies – 8
2. Coriander seeds – 1 cup
3. Toor dal – ¼ cup
4. Fenugreek (methi seeds) – ½ tsp
5. Pepper corns – ¼ cup
6. Cumin seeds – ¼ cup
7. Mustard seeds – ½ tbsp
8. Turmeric powder – ½ tbsp


Rasam powder preparation

Take a dry frying pan and heat on a very low heat.

Add toor dal and fry them on medium heat till they turn red.

Keep stirring them around continuously.

Remove from pan and keep aside.

In the same pan add the cumin seeds and fry them on medium heat till they turn into aromatic.

Keep stirring them around continuously.

Remove from pan and keep aside.

In the same pan add coriander seeds and fry them on medium heat till they turn into aromatic.

Keep stirring them around continuously.

Remove from pan and keep aside.

Then add red chillies and roast them on medium heat for 3 mins.

Remove from the pan and keep aside.

In the same pan add fenugreek and roast for 2 mins.

Remove from pan and keep it aside.

Then add peppercorns and roast them and keep it aside.

Finally add mustard seeds and roast them for 2 mins.

Remove from pan and keep it aside.

Allow it to cool for 10 mins.

When they turn into room temperature, add all the roasted items and turmeric powder in an electric blender.

Grind it to a fine powder.

Allow it to cool.

Store the powder in an air tight container.

Use as required.

This will keep in fresh for months in an air tight container.

[minisoji]

Sambar powder

Ingredients

Red chillies - 2 cups
2. Coriander seeds – ¾ cup
3. Kadalai paruppu (Chana dal/Black Gram dal) – ½ tbsp
4. Urad dal (Black gram dal) – ½ tbsp
5. Cumin seeds - ¼ tbsp
6. Pepper corns – ½ tsp
7. Methi Seeds – ½ tsp
8. Asafoetida - 1/2 tsp
9. Mustard - 1/2 tsp
10. Curry leaves – ¼ cup

Sambar powder preparation

Take a dry frying pan and heat on a very low heat.

Add split black gram dal and fry them on medium heat till they turn red.

Keep stirring them around continuously.

Remove from pan and keep aside.

In the same pan add urad dal and fry them on medium heat till they turn red.

Keep stirring them around continuously.

Remove from pan and keep aside.

In the same pan add the cumin seeds, coriander seeds and red chillies.

Roast them on medium heat for 3 mins.

Remove from the pan and keep aside.

In the same pan add fenugreek and roast for 2 mins.

Remove from pan and keep it aside.

Then add peppercorns and roast them and keep it aside.

Then add mustard seeds and roast them on medium flame for 2 mins.

Remove from pan and keep it aside.

Finally add dried curry leaves and roast them for 2 mins or they turn into crisp.

Remove from pan and keep it aside.

Allow it to cool for 10 mins.

First grind the cumin seeds, mustard seeds, coriander seeds, red chillies, fenugreek and peppercorns.

Then add the urad dal, channa dal and curry leaves, asafoetida and again grind to a fine powder.

Store this powder in an air tight container.

Use as required.

This will keep fresh for months in an air tight container.

[minisoji]

Tandoori masala powder

Ingredients

1. Coriander seeds – ½ cup
2. Cumin seeds – ½ cup
3. Amchur powder – 2 tsp
4. Dried mint leaves – 1 tsp
5. Deep red colour – 3 tsp
6. Chilli powder – 1 tsp

Tandoori masala powder preparation

Take a dry frying pan and heat on a very low flame.

Place all the ingredients in the frying pan except amchur powder, deep red colour, chilli powder and stirring constantly.

Roast till they turn aromatic.

Now remove the pan from heat.

When they turn into room temperature, add the roasted items and remaining powders in an electric blender.

Grind it to a fine powder.

Allow it to cool.

Store this powder in an air tight container.

Use as required.

This will keep fresh for months in an air tight container.

Note

You can add freshly prepared ginger garlic paste when ready to use this mix.

If you don’t have amchur powder add lemon juice when ready to use.

[minisoji]

Masala Powder

4 tsp ground coriander
3 tsp ground cummin
4 tsp garlic powder
4 tsp paprika
3 tsp ground ginger
2 tsp mango powder
1 tsp dried mint
3 tsp deep red coloring
1 tsp chilli powder
1 tsp yellow colouring)

Mix all together and store.

The coriander and cumin powders must be freshly ground.Use as required

Store well in an airtight container.

[minisoji]

Rasam Powder

5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp toor dal
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee for roasting


Roast each of the above till they turn aromatic.Powder to a fine powder using a coffee grinder and use as required.

This will keep well for months in a airtight container. You can make a larger quantity of this by using the above ingredients in the same ratio.

[minisoji]

Biriyani Masala Powder

Ingredients

Cinnamon - 1 big stick
Cardamom - 3
Cloves - 4
Nutmeg - quarter
Fennelseed - half tsp
Cumin seed - half tsp
Shahjeera - half tsp
Mace - 3

Method

Dry roast the above ingredients and grind them to a fine powder.Store it in an airtight container.

[minisoji]

Yellow Curry Powder


3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoons fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
2 teaspoons white peppercorns
6 whole cloves
2 tablespoons turmeric
2 teaspoons ground red pepper

Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well.

[minisoji]

Spicy Hyderabad-Style Curry Powder

Ingrediants

Spicy Hyderabad-Style Curry Powder Ingredients
20 Green cardamon pods 5 Dried red chilies
2 Cinnamon sticks, 10 Dried curry leaves
5 Bay leaves 6 tb Coriander seeds
1/2 ts Cloves 3 tb Cumin seeds
1/4 ts Grated nutmeg 3 tb Turmeric
2 tb Aniseed 1 tb Fenugreek seeds
1 ts Black peppercorns 2 tb Black mustard seeds

Preparation of Spicy Hyderabad-Style Curry Powder

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.