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Recipe Text



    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Variation in spices make the recipes distinct from one another. We need only small quantities of spices for our cooking because all spices are not used in every recipe. We get different types of spice powders from the market - such as coriander powder, cumin powder, black pepper powder etc., but they are not sold in small lots of one or two teaspoons etc. We would have noticed that store bought spice powders have lost their freshness and we need to add more and more quantities in proportion to the age of the spice powder, depending upon how many months back we have bought the stuff. By storing over a period these powders lose their freshness because they have become simple saw-dust by losing essential oils and other properties. If these powders are ground fresh and used, they add better taste to our dishes. That's the basic difference between our Mom's recipes and the present generations.

    Youngsters often think that spice grinding takes a lot of time, which is not true. With a spice grinder at home it can be done in a fizzy. We can grind one and two spoon fulls instantly and probably be using a pinch to half teaspoon. If the ground quantity is a bit more, store it in small airtight jar till next use. Here we are going to learn to make these powders at home in small quantities. Soon you would notice that you are grinding only one spice once in 2-3 days at max, and your Mom's taste & aroma has come to your recipes and kitchen too!

    Let us see what spice powders I have discussed in the video and how these spice powders can be used

    Coriander Powder:


    Coriander Seeds – 2Tbsps

    Take the coriander seeds on to a paper plate and spread them with fingers. Place this paper plate in microwave oven. Dry roast the coriander seeds on high power for 45 seconds or till the seeds start spluttering. Cool the seeds for a while and grind them to a fine powder.

    If microwave oven facility is not there, see the following method of roasting the seeds using a stove top:

    Heat a pan and add the coriander seeds. Fry stirring on low flame till coriander seeds start spluttering. Cool the seeds and grind them. Use this freshly ground coriander powder in gravy preparations and enjoy the super aromatic flavor.

    Cumin Seeds Powder:

    Cumin Seeds – 1Tbsp

    Take the cumin seeds on to a paper plate and spread them with fingers. Place this paper plate in microwave oven. Dry roast the cumin seeds on high power for 20 seconds or till the seeds start spluttering. Cool the seeds for a while and make fine powder. Use this finely ground cumin seeds powder in chats and also to season buttermilk. 

    Dried Ginger Powder:

    Dried Ginger – 10gms (2Big Pieces)

    Never attempt to grind dried ginger as it is using a mixer grinder or a spice grinder—it would spoil the blades of the grinder. Crush the dried ginger using a mortar and pestle to soften it. Using a mixer grinder or a spice grinder make fine powder of the crushed dried ginger. Use this freshly ground dried ginger powder to season in masala peanuts or use in gravy curries to enhance the taste. Mix this powder with hot rice and ghee and serve to those suffering from cold and throat problems—it gives relief.

    White Pepper Powder:

    White Pepper – 2Tbsps

    Heat a pan and add the white pepper. Fry stirring on low flame for one minute or till they start spluttering. Cool the seeds and grind them to make fine powder. Use this freshly ground white pepper powder in gravy preparations using white sauce so that the flavor is visible without changing the color of the dish.

    Fennel Powder:

    Take the fennel seeds on to a paper plate and spread them with fingers. Place this paper plate in microwave oven. Dry roast the fennel seeds on high power for 20 seconds or till the seeds start spluttering. Cool the seeds for a while and powder them. Freshly ground fennel seeds powder when added to the filling of samosa mixture gives a great taste.

    Black Pepper Powder:

    Black Pepper – 2Tbsps

    Heat a pan and add the black pepper. Fry stirring on low flame for one minute or till they start spluttering. Cool the seeds and make fine powder. We use the black pepper powder in many dishes. Use this freshly ground black pepper powder in salads and soups and enjoy the flavor. A dash of freshly ground black pepper powder and salt sprinkled on fruits like pineapple enhances the taste.

    Roasted Cumin Chili Powder:

    Cumin Seeds – 2Tbsps

    Red Chilies – 5

    Roasting the pungent chilies in pan may cause irritation in throat resulting in dry cough. If time permits dry the cumin seeds and red chilies in sun and prepare this powder. Spread red chilies & cumin seeds on a paper plate. Break chilies into pieces. Dry roast the cumin and red chilies in a pan on a gas stove or dry roast them in a microwave oven---in both the cases take care while roasting as the pungent smell of the red chilies may cause irritation in the throat. Another option to roast these ingredients is to place the paper plate under sun and dry till crisp. Heat a pan and add cumin seeds and broken red chilies. Fry stirring on low flame for one and half minutes or till cumin seeds splutter releasing a nice aroma—by that time chilies would be crisp. Cool for a while and grind to a fine powder. Use this freshly ground aromatic powder to garnish raitas, buttermilk or use in stuffed paratha mixtures.

    Red Chili Flakes:

    Red Chilies – 15

    Remove the stalks and break chilies into pieces. Remove as many seeds as possible from the red chili pieces. Do not throw away these seeds—we will learn to make white chili powder with them. Coarsely grind the chilies to get red chili flakes. Use these red chili flakes in dishes where you do not wish to change the color of the dish to be bright red yet get the right flavor. Red Chili Flakes may be used in raitas and in some chutnies too.

    White Chili Powder:

    Seeds of Red Chilies – 2Tbsps

    In the seasoning box we always end up with a sufficient quantity of red chili seeds. At times in the packets carrying red chilies which we bring from market, we see these seeds lying at the bottom of the packet. Do not throw away these seeds. Heat a pan and add the seeds. Take adequate protection while roasting as the pungent smell of the red chili seeds may cause irritation in the throat. Fry the seeds on low flame stirring continuously for half a minute or till the seeds are fully dried. Cool these roasted seeds for a while and make fine powder. Use this powder to get the hotness but not color to any dish.

    Red Chili Powder:

    Red Chilies – 5

    To dry the red chilies till crisp, dry them in sun or dry roast them in a hot pan. Remove the stalks and break chilies into pieces. Heat a pan and add the red chili pieces. Fry red chili pieces stirring on low flame for half a minute or till they are crisp. While dry roasting in a hot pan take care as the pungent smell of the red chili seeds may cause irritation in the throat. Cool and grind to a fine powder. Use this red chili powder in your day to day cooking.

    Garam Masala Powder:

    Cinnamon – 2 1/2gms (1/2Tbsp)

    Cloves – 2 1/2gms (1/2Tbsp)

    Black Cardamoms – 5 (7 1/2gms) {Black Cardamom Seeds – 2 1/2gms (1/2Tbsp)}

    Break cinnamon into small pieces. Break the outer shells of the black cardamoms by slightly crushing them using mortar & pestle. Separate the seeds from the shells. Place a paper plate in microwave oven and spread cinnamon pieces, cloves and black cardamom seeds in it. Dry roast these spices on high power for 15 seconds. Stir once and again dry roast the spices on high power for 10 seconds. Cool for a while and make fine powder.

    For those who do not use a microwave oven, heat a pan and add the spices to it. Stir fry the spices till we get nice aroma of the roasted spices.Cool for a while and make fine powder. With the above measurements we get 1 1/2Tbsps of fresh garam masala powder. Store covered in an airtight jar. Use 1/8tsp to 1/4tsp in any dish prepared for two.

    Black Gram Flour:

    Black Gram – 50gms (1/4Cup)

    Heat a pan and add black gram to it. Fry stirring the black gram on low flame till the seeds are evenly browned. For even browning of the seeds stirring while frying is more important. Spread the roasted black gram in a plate to cool fast. Take the roasted black gram into a dry mixie jar and grind to a fine powder. Use this powder as a binding agent in any preparations like masala peanuts etc. or make MINAPASUNNUNDALU using a sufficient amount of this flour made with sufficient quantity of black gram.

    Pachha Karam (Green Chilly powder):

    Pachha means green Karam means chili powder. As the name suggests this powder is made using green chilies. Take green chilies and remove their stalks. Add water and wash these green chilies thoroughly. Spread a plastic sheet in sun and place the washed chilies on it. spread the chilies in single layer to dry fast. Let the chilies dry in sun for few days till they are dried crisp. Once all the moisture evaporates from the chilies in the process of drying in sun, they turn into white color. Once crisply dried store these chilies in a clean and dry jar. Use a small quantity of these dried chilies and make powder as and when required. Similarly make dried green chilies using SEEMA MIRAPAKAYALU (the smaller and hotter variety). Use this powder in raitas so that the flavor is visible without changing the color of the dish. This powder is also used in the making of papads.

    Grinders:

    To make powders of different spices, use a stone grinder (mortar & pestle), a mixer grinder or a spice grinder. Making powder using a stone grinder is a tedious job. A mixer grinder works well if the quantities used are sufficient to rotate the blades. A spice grinder works better for small quantities. Use any grinder as per convenience and prepare fresh powders using the whole spices and enjoy better taste which they bring when added to your dishes.

    Tips & Points to remember:

    • Don't attempt to grind all the spices in one day. Grind them as an when needed. After using the needed quantity, store them in airtight bottles for another use.
    • Its always useful to have a separate spice grinder for grinding dry spices. Grinders which can grind one or two teaspoons are available in the market. These grinders shouldn't be used for wet grinding because they generally come attache to the motor. Therefore remember they are meant for dry grinding only. Just wipe them with tissue paper / kitchen towel after use each time.
    • Never try to grind coffee in this spice grinder, the entire coffee flavor would get spoilt. Though the same grinder can be used for grinding coffee, keep a separate coffee grinder.

    Replicate the tastes of your Mom's and bring her aromas to your kitchen too.

    Enjoy !!!!!!!!!!!!!!




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