SPICES

26
Oct

Garam Masala – a spice blend

Garam masala is an Indian spice blend of some of the most flavorful spices from India. India was well known for centuries for its spice trade and use of spices to flavor everyday foods. This recipe is from a very good friend of mine who gave me a big jar of Garam Masala and the recipe too. Thanks Fagoon!

7
Nov

My Amma’s Vanghibhat Powder recipe

My Amma's Vanghibhat Powder 1/4 C Chana Dal1/4 C Urad dal1/2 C Dried Red chilies1/2 C Bedgi Red Chilies1 C Coridander seeds1 C Copra or dessicated coconut1 TBS poppy seeds2 in. piece Cinnamon1/2 tsp Aesofotida1 tsp Salt Dry roast dals separetely.Dry roast red chilies and coriander seeds together.Powder coarsely without coconut. Add coconut in the end and powder.Store in an
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5
Nov

My Amma’s Bisibele bhat powder recipe

My Amma's Bisibele bhat powder 1/4 C chana dal1/4 C urad dal1 C dhania seeds30-40 dried red chilies4 inch piece cinnamon1 C Dry copra (lightly roasted) or dessicated coconut1-2 tsp Hing (aesofotida)1 tsp Salt Dry roast coriander seeds and dried red chilies and set aside to cool, until crispy.Dry roast chana dal and urad dal and set aside to cool,
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5
Nov

My Amma’s Sambar Powder recipe

My Amma's Sambar Powder 2 C coriander seeds1/2 C chana dal1/2 C urad dal1 C whole dried red chiliesa few pieces cinnamon1/2 tsp hing (aesofotida)2 C copra or dessicated coconut Dry roast coriander seeds and dried red chilies and set aside to cool, until crispy.Dry roast chana dal and urad dal and set aside to cool, until mildly brown.Dry roast
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5
Nov

My Amma’s Rasam Powder recipe

My Amma's Rasam Powder 4 C coriander seeds4 C whole dried red chilies1/2 TBS fenugreek seeds1 tsp black pepper corn1 tsp cumin1 tsp mustard seeds1/2 tsp Hing (Aesofotida)1 small bunch curry leaves Dry roast fenugreek, peppercorn, and cumin, until light brown and set aside to cool.Grind to a fine powder.Dry roast coriander seeds, chilies, and curry leaves, until light brown,
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5
Nov

My Amma’s Protein Powder Recipe

My Amma's Protein Powder Recipe 3 C dry rosted whole wheat flour3 C dry roasted, raagi flour1/4 C dry roasted, black chana (chickpeas)1/4 C dry roasted, green moong1/4 C dry roasted, horse gram1/4 C dry roasted, foxtail millet (navane)1/4 C dry roasted, quinoa1/4 C dry roasted, barley1/4 C dry roasted, Sabudana1/4 C doasted black gram (dalia)1/4 C dry roasted, flax
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18
Jun

No Oil seasoning tadka/oggarne/thaalippu/vaghar – Make it Pop!

Oil-free Tadka or Seasoning Ingredients:1 C chana dal (split chana dal) 1 C urad dal (split urad dal) 1 C jeera 1 C small black mustard seeds 1 C sesame seeds 1 C dry red chilies 1 C curry leaves Method: 1. Heat a wok or steel kadai on medium heat.2. Roast each dal separately, stir constantly until golden brown.

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