This is basic powder which we use in the kitchen daily, but only difference between red and green chilly powder is its color. These chilies, can be used where spiciness is required, but you do not want the colour. Eg. White pulaos, white sauce, kurma etc
- green chillies
- salt
- oil
- water
- Choose healthy firm green chilies.
- Put plenty of water to boil, add one tsp. of salt to it.
- When boiling starts, add de-stalked chilies
- Boil till they come to the top.
- Drain and spread on a thick towel till excess water is observed by the towel.
- Dry in strong sun or in a warm switched off oven, till chilies turn crisp.
- They will look transparent, once they dry.
- Pound the chilies adding 1/2 tsp oil.
Fresh green pepper
- To prepare this from fresh pepper, the green peppers are peeled.
- Then the inner cores are dried and powdered.
Note: White pepper powder is used, where the taste is supposed to be sharper. At the same time, the color of the dish is not affected.
Garlic – 100gm(peeled and chopped)
- Salt - 250gm
- Rice flour – 1/2tsp
- Dry the garlic in sun till brittle.
- Grind to a fine powder.
- Add salt, run grinder for a few seconds.
- Keep for 2 days for flavour to merge fully in salt.
- Mix in 1/2 tsp. rice flour
- Store in clean, dry airtight jar.
- You can keep this for over 6 months.
Note: The rice flour will keep the salt from turning lumpy
- Remove the lump of blackish seeds from the cardamom
- Grind them to a powder.
- The skins can be used in tea leaves, to give the tea nice aroma.
raw mangoes
- Choose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more fleshy and lesser fiber. Peel with a vegetable peeler.
- Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in single layer.
- The slices should be in bright strong sun for at least 4-5 hours, to avoid them from discoloring.
- Spread in a dry warm area in the night and spread again in the sunlight till the pieces are crisp and brittle.
- Pound and then run in dry grinder till a fine powder is ready.
- Sieve if required to make even powder.
- Store in clean sterile airtight jars.
cumin seeds
- Choose plump, brown, aromatic cumin seeds.
- Warm them a bit over a warm griddle or in a switched off oven, before grinding.
- Dry grind in a mixer, till crushed fine.
- Since crushed cumin tends to lose its flavour fast, grind just enough for a fortnight or so.
fresh turmeric or dry turmeric
- Buy thick firm, healthy ones.
- Wash in plenty of water.
- Dry turmeric in strong sun.
- See that they are absolutely dry and brittle, before you pound.
- If grinding in a machine, then pound to a semi crushed state by hand, to avoid the blades of the dry grinder from injuring.
- Red dry chilly – 1 kg
- Oil – 1tsp
- Small blocks of asafetida or salt - for preserving
- For a deep color buy a long shiny thick dried chilies, but not too spicy taste.
- Keep it in the sun till crisp.
- Break the stalks and discard.
- While pounding add one tsp of oil to one kg of chilies.
- This will keep the sting of the chilies from permeating the air and everybody's nostrils. (It will also act as a preservative.
- Pack in zip lock bags or in sterile glass jars, with airtight lids.
- Put small blocks of asafotedia or spread some salt on top of the powder to preserve from getting spoil for longer time
- For a milder colour, use slinder, wrinkled skin dried chillies, they are usually extra long
- coriander seeds
- Choose crisp green seeds, Before buying see no worms should 0be there.
- Remove stalks, husk, etc.
- Place in strong sunlight for 1 day.
- Grind to a fine powder.
- Sieve and grind again the more coarse part of the powder
- Sieve again and again.
- Store in clean sterile airtight jar.
