Achari masala powder recipe


Indian household is filled with different types of masala, every house’s kitchen pantry will have at least 3 to 4 masala ready in hand.

We love our masala without which our curries and sabzi won’t taste the way it does.

Homemade masala is at anytime best as they are freshly grounded, without any chemicals in them.

When I say without chemicals the question rises is how does the shelf-life increase of any product, firstly we don’t pack and keep it in any store or sell in hot or cold temperatures. Our motive is to give our loved ones everything fresh. But… if you want to increase the shelf life of the masala just store it in an airtight container in the freezer, this stays good for six months, use it as required.

Keep in mind the spices you are using should be fresh. This makes a huge difference to the taste.

While making this masala all the spices are dry roasted on low flame. Don’t be in a hurry while roasting let the flame be low and roast till you get the aroma of the spices.

Dry roasted spices

This powder can be used in your pickles as well only you have to add turmeric, hing and coriander powder.

Add in your curries or sabzi like achari paneer, achari Gobi or achari eggplant. Add to your rice recipe like pulao.

Red Chilli can be adjusted according to your preference to be as spicy as you want.

So let’s get the recipe

#purvanchaltadka #foodblogger #acharimasala

Achari Masala powder

Ingredients

  • 2 tablespoon fenugreek/ Methi seeds
  • 2 tablespoon fennel/ saunf seeds
  • 2 tablespoon cumin/ jeera seeds
  • 1 tablespoon kalonji/ Nigella seeds
  • 1 1/2 tablespoon mustard/ rai seeds
  • 1 tablespoon ajwain/ carom seeds
  • 10 to 15 dry red Chilli
  • 2 tablespoon amchur powder/ dry mango powder

Procedure

  • Take a wok/ kadhai on the flame of the stove on low
  • Dry roast red Chilli till the colour changes to a bit dark remove to a plate
  • Dry all the given spices together in the same kadhai
  • Till you get aroma for 2 minutes
  • Put Dry red chilli, amchur powder and the roasted spices in a grinding jar
  • Grind to a fine powder
  • Achari masala powder is ready
  • Use as required, and store in an airtight container.

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Jeera powder/ How to make jeera powder


Jeera powder is one important ingredient in Indian cooking which every one cooking should have.And making jeera powder is such an easy task.Before i took cooking as my interest making all this was a big big deal for me,i would think how foolish people were instead of buying it from the store they are struggling at home. Later i realised that all the mother’s think of giving their child healthy and safe food,an by this thought itself you will start cooking everything at home😊 so here’s a simple recipe which can be stored for months at home,and used in raitas,kuchumber,chaats,parathas,chaas and many moreThere’s a very simple thing to follow while making jeera powder is, don’t over roast it or roast on high flame this will ruin the flavour completely. And after roasting it don’t leave for hours,just cool it down for 10 minutes and grind.Eating whole jeera/cumin helps in controlling lotion motion.Let’s get the recipe right away#purvanchalstadka #jeera#jeerapowder#cuminpowder#indianfoodbloggers#foodbloggers #asiancooking

Ingredients

  • 1 cup jeera/cumin
  • Kadhai for roasting

Method

  • Heat kadhai,add jeera and dry roast it for 4 minutes on low flame
  • Keep stirring
  • When you notice jeera turning light brown in colour, off the flame
  • Remove it on a plate and cool down
  • Grind it to a fine powder
  • Your jeera powder is ready

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