4 Ways Indian Spices

Curry Powder

INGREDIENTS
Coriander seeds - 30 grams
Cumin - 20 grams
Fennel seeds - 20 grams
Dry red chili - 20
Cinnamon stick - 4
Cardamom - 15 pods
Cloves - 1 tablespoon
Black peppercorns - 1 tablespoon
Turmeric - 1 1/2 tablespoons

PREPARATION
1. Take a pan, add 30 grams coriander seeds, 20 grams cumin, 20 grams fennel seeds, 20 dry red chili, 4 cinnamon stick, 15 pods cardamom, 1 tablespoon cloves, 1 tablespoon black peppercorns and dry roast for 7 - 8 minutes on medium heat.
2. Remove it from heat and transfer this into a blender
3. Blend it into a fine powder.
4. Transfer this into a bowl, add 1 1/2 tablespoons turmeric and mix it well.
5. Use immediately, or store in an air-tight container in a cool, dry place for up to 3 months.

Garam Masala

INGREDIENTS

Coriander seeds - 20 grams
Cumin - 25 grams
Cinnamon stick - 4
Cloves - 2 tablespoons
Black cardamom - 10 pods
Bay leaf - 5
Green cardamom - 2 tablespoons
Black peppercorns - 1 tablespoon
Nutmeg - 1
Star anise - 1

PREPARATION
1. Take a pan, add 20 grams coriander seeds, 25 grams cumin, 4 cinnamon stick, 2 tablespoons cloves, 10 pods black cardamom, 5 bay leaf, 2 tablespoons green cardamom, 1 tablespoon black peppercorns, 1 nutmeg, 1 star anise and dry roast for 7 - 8 minutes on medium heat.
2. Remove it from heat and transfer this into a blender
3. Blend it into a fine powder.
4. Use immediately, or store in an air-tight container in a cool, dry place for up to 3 months.

Pav Bhaji Masala

INGREDIENTS
Dry red chili - 10
Black peppercorns - 1 tablespoon
Coriander seeds - 1 tablespoon
Cloves - 1 teaspoon
Cumin - 2 tablespoons
Fennel seeds - 1 1/2 tablespoons
Cinnamon stick - 1
Black cardamom - 4 pods
Turmeric - 1 tablespoon
Dry mango powder - 2 tablespoons
Black salt - 1 tablespoon

PREPARATION
1. Take a pan, add 10 dry red chili, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, 1 teaspoon cloves, 2 tablespoons cumin, 1 1/2 tablespoons fennel seeds, 1 cinnamon stick, 4 pods black cardamom and dry roast for 7 - 8 minutes on medium heat.
2. Remove it from heat and transfer this into a blender
3. Blend it into a fine powder.
4. Transfer this into a bowl, add 1 tablespoon turmeric, 2 tablespoons dry mango powder, 1 tablespoon black salt and mix it well.
5. Use immediately, or store in an air-tight container in a cool, dry place for up to 3 months.

Sambar Powder

INGREDIENTS
Dry red chili - 20
Coriander seeds - 30 grams
Cinnamon stick - 3
Cloves - 1 tablespoon
Cardamom - 15 pods
Black peppercorns - 1 tablespoon
Fennel seeds - 25 grams
Cumin - 25 grams
Turmeric - 1 1/2 tablespoons

PREPARATION
1. Take a pan, add 20 dry red chili, 30 grams coriander seeds, 3 cinnamon stick, 1 tablespoon cloves, 15 pods cardamom, 1 tablespoon black peppercorns, 25 grams fennel seeds, 25 grams cumin and dry roast for 7 - 8 minutes on medium heat.
2. Remove it from heat and transfer this into a blender
3. Blend it into a fine powder.
4. Transfer this into a bowl, add 1 1/2 tablespoons turmeric and mix it well.
5. Use immediately, or store in an air-tight container in a cool, dry place for up to 3 months.