Saturday, 7 September 2013

324. homemade spices

exotic aromas

Making home made spices is delightful and in the process we can make them in the proportion that we want. Adding a bit more cinnamon, less cloves, just enough jeera etc. The recipes are just a rough guideline and eventually one develops their own unique masala or spice mixture. I have had several requests for home made spice recipes. So finally I have managed to compile the recipes and its time to share them with you. 
The trick is to roast the spices over very low heat so that they do not get burnt. Let the spices cool before you grind them. Dhana jiru is used a lot for most gujarati dishes.




DHANA JIRU

1 cup dry whole coriander (dhana)
¼ cup jeera (cumin seeds)
1 tsp oil

  1. Heat oil in a small pan over very low heat. 
  2. Add the coriander and keep on stirring till it begins to turn a bit brown.
  3. Add the jeera and keep on stirring till the whole mixture turns golden brown.
  4. Let it cool before you grind it.
  5. Store in an airtight jar.

TEA MASALA

100g black pepper
75g cinnamon sticks (taj)
50g cardamom seeds (elachi)
10 cloves (laving)
100g ginger powder
1 tsp nutmeg powder
  1. Dry roast the pepper, cinnamon sticks and cloves over low heat for 3 minutes. Remember to keep stirring all the time.
  2. Let the spices cool.
  3. Grind the pepper, cinnamon, cloves and cardamom together into a fine powder.
  4. Add the ginger and nutmeg powder and mix it very well.
  5. Store the masala in an airtight container.

GARAM MASALA

1 tbsp cardamom (elachi)
1 tsp cumin seeds (jeera)
1 tsp cloves (laving)
2 inch cinnamon stick (taj)
1 tsp black pepper 
¼ tsp nutmeg powder (jaiphal)
1 tsp black cumin seeds (shahi jeera)
½ tsp mace powder (javantri)
1 piece star anise
1 dried bay leaf
1 tsp ginger powder
1 tsp oil
  1. Heat oil in a small pan over low heat.
  2. Add cloves, cumin seeds, pepper, star anise, bay leaf and cinnamon stick.
  3. Keep stirring the mixture for 5 minutes.
  4. Let the spices cool. 
  5. Add cardamom to the cooled spices and grind into a fine powder.
  6. Add nutmeg,mace and ginger powder and mix well.
  7. Store in an airtight jar.
Tips:
  • Make sure you do not burn the spices.
  • Store the spices in an airtight jar.
  • You can store the extra spice powder in the freezer to maintain the freshness.
  • Adjust the proportion of the spices according to your taste.
You may want to check out the following:


red chilli sauce
raiwala marcha

chutneys

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Thank you for stopping by. Your comments are valuable to me.

Saturday, 7 September 2013

324. homemade spices

exotic aromas

Making home made spices is delightful and in the process we can make them in the proportion that we want. Adding a bit more cinnamon, less cloves, just enough jeera etc. The recipes are just a rough guideline and eventually one develops their own unique masala or spice mixture. I have had several requests for home made spice recipes. So finally I have managed to compile the recipes and its time to share them with you. 
The trick is to roast the spices over very low heat so that they do not get burnt. Let the spices cool before you grind them. Dhana jiru is used a lot for most gujarati dishes.




DHANA JIRU

1 cup dry whole coriander (dhana)
¼ cup jeera (cumin seeds)
1 tsp oil

  1. Heat oil in a small pan over very low heat. 
  2. Add the coriander and keep on stirring till it begins to turn a bit brown.
  3. Add the jeera and keep on stirring till the whole mixture turns golden brown.
  4. Let it cool before you grind it.
  5. Store in an airtight jar.

TEA MASALA

100g black pepper
75g cinnamon sticks (taj)
50g cardamom seeds (elachi)
10 cloves (laving)
100g ginger powder
1 tsp nutmeg powder
  1. Dry roast the pepper, cinnamon sticks and cloves over low heat for 3 minutes. Remember to keep stirring all the time.
  2. Let the spices cool.
  3. Grind the pepper, cinnamon, cloves and cardamom together into a fine powder.
  4. Add the ginger and nutmeg powder and mix it very well.
  5. Store the masala in an airtight container.

GARAM MASALA

1 tbsp cardamom (elachi)
1 tsp cumin seeds (jeera)
1 tsp cloves (laving)
2 inch cinnamon stick (taj)
1 tsp black pepper 
¼ tsp nutmeg powder (jaiphal)
1 tsp black cumin seeds (shahi jeera)
½ tsp mace powder (javantri)
1 piece star anise
1 dried bay leaf
1 tsp ginger powder
1 tsp oil
  1. Heat oil in a small pan over low heat.
  2. Add cloves, cumin seeds, pepper, star anise, bay leaf and cinnamon stick.
  3. Keep stirring the mixture for 5 minutes.
  4. Let the spices cool. 
  5. Add cardamom to the cooled spices and grind into a fine powder.
  6. Add nutmeg,mace and ginger powder and mix well.
  7. Store in an airtight jar.
Tips:
  • Make sure you do not burn the spices.
  • Store the spices in an airtight jar.
  • You can store the extra spice powder in the freezer to maintain the freshness.
  • Adjust the proportion of the spices according to your taste.
You may want to check out the following:


red chilli sauce
raiwala marcha

chutneys

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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.