Tag Archives: Spices

Amaranth Leaves with Panch Phoran

16 Mar

Panch Phoran tho Thotakura Vepudu


Amaranth Leaves 4 cups packed
Onion 1
Green Chiles 2
Red Chilli Flakes 1/2 tsp (optional)
Garlic 6 cloves
Panch Phoran 1 tbsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Separate amaranth leaves from its hard stems.
Clean, thoroughly wash and roughly chop amaranth leaves.
Peel and finely chop onion.
Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.

Heat oil in a deep pan, add panch phoran.
Once mustard seeds start to splutter, add onion, green chiles and garlic cloves.
When onion turns translucent, add chopped amaranth leaves.
Stir fry until leaves start to leave water and wilt.
Sprinkle sufficient salt, red chilli flakes (if using) and cook covered for few minutes until amaranth leaves are completely soft.
Serve amaranth leaves with panch phoran stir fry with steamed rice or pulka.

Notes: Make sure to thoroughly cook amaranth leaves.

Panch Phoran

7 Mar

Panch Phoran and Panch Phoran Powder


Black Mustard Seeds 1/4 cup
Nigella Seeds / Black Onion Seeds 1/4 cup
Cumin Seeds 1/4 cup
Fennel Seeds 1/4 cup
Fenugreek Seeds 1/4 cup

Method of preparation:

Mix all the ingredients together and store them in a dry jar.
This is called panch phoran, used to enhance the flavors of any dish.
Rarely, panch phoran powder is used in pickles.

To make panch phoran powder, toast all the ingredients separately until aromatic.
Cool the ingredients to room temperature and grind them into fine powder.
Store the panch phoran powder tight in a dry jar and use when necessary.

Notes: Make sure not to burn any of the ingredients while toasting them.

Garam Masala

28 Feb

Garam Masala


Coriander Seeds 1/3 cup
Cumin Seeds 1 tbsp
Cinnamon Stick 1 (1 inch long)
Black Peppercorns 1 tsp
Green Cardamom Seeds 1/2 tsp
Whole Cloves 3
Bay Leaf 1 medium sized (optional)
Mace (powdered) 1/8 tsp (optional)

Method of preparation:

Heat a heavy bottomed pan on medium heat.
Dry roast each of the above ingredients except mace and bay leaf by stirring continuously until aromatic.
On a low flame, roast the bay leaf till it easily breaks.
Cool all the roasted ingredients to room temperature and grind all of them along with mace to fine powder using a spice blender.
Store the garam masala tight in a dry jar and the garam masala stays good for 2 – 3 months.

Notes: Make sure not to burn any of the ingredients while roasting.

Idly Powder

29 Sep

Idly Podem/ Idly Karam Podi/ Idli Powder


Chana Dal 1 cup
Urad Dal 1/2 cup
Fenugreek Seeds 1 tbsp
Cumin Seeds 2 tbsps
Dried Whole Red Chillies 5-8
Salt to taste

Method of preparation:

Dry roast all the ingredients one by one on medium hight heat until they turn golden brown and let them cool down.
Blend all the roasted ingredients together with sufficient salt into somewhat coarse powder.
Serve with idly and a dollop of ghee.

Notes: Store tight and this idly powder stays for months.