MASALA POWDERS

SAMBAR POWDER:

Sambar Powder is a basic ingredient to make Sambar, 

a popular south Indian gravy. Sambar is normally eaten with rice, lentil donuts (vadas), rice cakes ( idlis) and rice crepe (dosas).

RASAM POWDER:

Rasam Powder, an aromatic and spicy mixture of ground spices is added while preparing various types of south Indian style lentil soups (rasam). One advantage of preparing it at home is that you can adjust the amount of spiciness by increase or decrease the amount of black peppercorns and dry red chilies. Different types of rasams can be prepared quickly using this homemade rasam podi.

GARAM MASALA & CURRY MASALA:

GARAM MASALA:

Garam masala means "hot mixture" in Hindi, a common language in India. The dish is a blend of ground spices used in Indian curries, commonly incorporating cinnamon, roasted cumin, cloves, nutmeg and (sometimes) dried red chilli peppers. Since store-bought garam masala loses its aroma quickly, aficionados would be wise to learn how to make it at home so that they can have access to fresh garam masala whenever they crave Indian food.

CURRY MASALA:

Curry Masala Powder is nothing but a spice powder similar to Garam Masala Powder or chicken masala powder etc. I love this Curry Masala Powder flavor a lot n i used to add it in most of my fry, varuval, sabzis, masala rice etc. If u are my reader for long time u might noticed that :) Really i love this masala powder in my cooking, this not too strong n spicy like Garam Masala powder but gives lots of flavor n unique taste to your dishes.

CHANNA MASALA & CHICKEN/MUTTON MASALA:

CHANNA MASALA:

Channa Masala enhances the taste of Chole Recipe. You can easily find Channa Masala at the grocery stores in your locality, but you can try making at home only.
Home made Chana Masala Powder obviously makes the recipe more tempting and tasty than market available masala.

CHICKEN/MUTTON MASALA:

Chicken /Mutton Masala Powders are readily available in the market. It is a combination of many different spices and can be used for convenience. If you are in a hurry, you can grab one of these packets and make a quick dish without having to bother about roasting and grinding spices.

If you don’t want to use store bought packets of Chicken/Meat/Mutton Masala powders, you can always make it at home. It is nothing but a combination of Garam Masala and curry powders like Turmeric, Red Chilly, Coriander, Black Pepper etc.

FISH FRY MASALA (CHETTINADU MASALA):

This Fish fry masala  is the basic traditional masala that i preserve and keep for making Fish fry.Grinding this fresh everyday is too tiresome so I make this in bulk these days and keep.

AMCHUR (MANGO) POWDER:

Amchur powder is a dry mango powder mostly using in north indian dishes for preparing curries.