|making basic powders for Indian cuisine at home instead of purchasing from the store|
In addition to that, certain basic masalas and powders that take lesser time to prepare and store well are a pretty good idea to make at home too. Especially those that are frequently needed in cooking Indian food and are simple enough to make. I personally think buying them from stores is unnecessary.
|making sesame seed powder at home|
|making roasted peanut powder at home|
One of the most essential spices in Indian kitchen, a tadka is incomplete without mustard seeds or cumin seeds, and several curries need the cumin powder for its distinct flavor. Dry roast cumin seeds evenly on medium heat in a pan by stirring continuously, let cool, grind, store separately in airtight container or in your regularly used spice box, and use it for months.That's it. It is THIS simple to make cumin seed powder at home.
|making roasted cumin powder at home|
|making breadcrumbs at home|
|making sambar powder at home|
These and other common powders (such as chaat masala and garam masala) are very basic things that can easily be ground at home and are good to have handy; in fact a lot of Indian kitchens already do. Here are few more: Vimitha's Curry Leaves Powder, Namitha's Coriander Powder, Fathima's Pepper-Cumin Powder, Rasya's Curry Powder.
In addition to the masalas, I also remember from my childhood how my granny (naniji) and her daughter-in-laws (my mamijis) made all sorts of pickles [raw mango, lime, etc], rolled out papads and piped out mangodis on the terrace in summers and left them to dry under the sun. All stored and stocked up well to last a whole year.
What other homemade powders, pastes, etc do you make and keep?
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