TO THE PANTRY THEY GO!!:))

Spice powders are my contribution to Monthly Blog Patrolling, a brain child of sweet girl Coffee from 'The Spice Cafe' blog with a theme of "Preserve it" for this month.Thank you for hosting Coffee!:)

Well...what have we here this time for monthly blog patrolling to preserve,did you ask?! I made two excellent spice powders to use in dishes but they both are as different as they can be in taste.One from the North and the other is from the South of India!

First recipe is Garam masala from Coffee,the host herself which she learnt from her mom,spending lot of money on the International phone call to get the recipe!:D
Although I couldn't guess by looking at the mountain of Garam masala on her blog(I always bought my Garam masala from the store which is always dark brownish,don't blame me!:D),I already had this on my mind to make someday for my North Indian dishes and here is the perfect opportunity.It's very aromatic and flavorful,thanks Coffee for an authentic recipe.Look at that color!!:))

Coffee's Garam masala:
Click on the above link for original recipe to make this masala. I have added some more ingredients to the original recipe.


Here is what you need:
2 cups coriander seeds
2 cups Bay leaves
1 cup Cumin seeds
1/2 cup Mace
1/2 cup peppercorns
1/2 cup cloves
1 Anistar or Star Anise
1/2 cup cinnamon(Dalchini)
1 cup of whole red kashmiri chillies or 3tbsp Paprika powder,
2-3 Black Cardamoms (Badi Elaichi seeds) and 3 green Cardamoms (seeds),
2 tbsp Shahjeera and 1 tbsp dry ginger powder (optional).

Slightly roast all these and powder coarsely.

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My second recipe would be this delicious "miracle" South Indian Masala powder, aka SIMP, which Viji uses for many of her delectable dishes which I keep ogling ,specially her weekend Lunches! I just had to try this.It does taste wonderful.It can be added to rice dishes or any South Indian gravy dishes.Funny thing is ,every time MBP comes around I am drawn to Viji's blog like a magnet for recipes to snatch!:D

Viji from Vcuisine's SIMP:(South Indian masala powder, click on the link for original recipe)


Here is the recipe:
1 cup Chana dal
1 cup Urad dal
1/3 cup Coriander seeds
1/2 cup Sesame seeds
Red chillis,as many as you like
2 tbsp Peppercorns
2 tbsp Cumin seeds
2 tsp Hing
1 tsp Fenugreek seeds
1 tsp Turmeric powder
Tamarind: 1 big lemon size
2 tbsp roasted Groundnuts
8 pieces Cashewnuts
1/2 cup dessicated dry coconut
Few Curry leaves

Roast all these and powder.

Both these 'helper' spice powders are excellent to add in dishes and both are very aromatic in their own way. Glad I made these at last.Now they go my pantry waiting for me use them and I am sure they don't last long if you know me and how I operate in my kitchen!!:D
Thanks again Coffee and Viji.Hugs to both you!

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Late addition!! I had to make this Shenga(Peanut) chutney powder as soon as I saw it in Roopa's blog "my chow chow bhath" today.In fact, her photo looks lot better than mine,check the original recipe there. And Coffee,I will send one of these powders to you but you can take all three for your round up if you like.I couldn't help myself!!:D

Roopa's Peanut Chutney Powder:
Click on the above link to go to the original recipe.


Here is how to make it:
2 cups peanuts roasted and skin removed
1/2 cup Sesame seeds
4 garlic cloves
few dry chillies
1/4 cup curry leaves
1/4 tsp asafoteida
1/2 cup desicated coconut
Sugar, salt and tamarind paste to taste.

Roast slightly and powder coarsely.

This Peanut chutney powder tastes fabulous with any Bhakri,Thalipeeth and Oats Parathas.Hope you try making it and enjoy.A BIG hug to you from me Roopa.Thank you so much,it took me back to Hubli and the Jowar rotis we used to have with this Peanut chutney!:))