garam masala

Homemade Garam Masala Powder

A Garam Masala is a mixture of spices that is widely used to make different kind of recipes in North and South India. Each and every state (or person) uses different types of spices to make Garam Masala. Let’s check out in this post how to make garam masala powder at your home?

garam masala in grinder

For making garam masala powder we need following ingredients:

1) 1 Tablespoon of Jeera (Cumin Seeds):

jeera cumin seeds

2) 4″ Dalchini (Cinnamon):

dalchini cinnamon

3) 15 to 20 Black Peppercorns (Kali or Gol Mirch):

black peppercorn

4) 2 Black Cardamom (Badi Elaichi):

black cardamom

5) 5 Green Cardamom (Elaichi):

cardamom

6) 10 to 15 Laung (Cloves):

laung

7) 1 Mace (Javitri):

javitri

8) Small piece of Jaiphal (Nutmeg):

nutmeg

9) 2 Tablespoon of Coriander Seeds (Dhaniya):

coriander seeds

10) Small Piece of Star Anise (Chakri Phool):

star anise

11) One and a half tablespoon of Saunf (Fennel Seeds):

saunf

12) 1 Tablespoon of Poppy Seeds (Khus Khus):

poppy seeds khus khus

13) One and a half tablespoon of Kasuri Methi (Fenugreek Leaves):

kasuri methi

14) 2 to 3 Red Chillies (Lal Mirch):

red chillies

Roast all the above in a pan without oil and at low heat for about one and a half minute. Once roasted, grind them all to make a fine powder.

garam masala in grinder

Important Note: Always keep the homemade garam masala in an air tight container. Moisture or water will ruin the mixture.

Homemade Garam Masala Powder
How to make Garam Masala Powder at home?
Author:
Cuisine: Indian
Recipe type: Spices
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10 to 15 Cloves aka Laung
  • 4" Cinnamon aka Dalchini
  • 1 tablespoon of cumin seeds aka Jeera
  • 1½ tablespoon of Fennel Seeds aka Saunf
  • 5 Green Cardamom aka Elaichi
  • 2 Black Cardamom aka Badi Elaichi
  • 2 tablespoon of Coriander Seeds aka Dhaniya
  • 1 tablespoon of Poppy Seeds aka Khus Khus
  • 15 to 20 Black Peppercorn aka Kali Mirch
  • 1 Small Nutmeg aka Jaiphal
  • 1 Full Mace aka Javitri
  • 1½ Tablespoon of Fenugreek Leaves aka Kasuri Methi
  • 3 Red Chillies aka Lal Mirch
  • 1 Small Star Anise aka Chakri Phool
Instructions
  1. Roast all the ingredients in a pan (without oil and at low heat) for 90 seconds.
  2. Grind them into a fine powder.
Notes
Store homemade garam masala in an air tight container.

Dry Aloo Gobi Matar Masala Subzi

Aloo Gobi Matar (Vatana) Masala is a delicious subzi that is served in almost all Indian restaurants and dhabas either as a main course or breakfast dish. Let’s check out in this post how to make this recipe at your home?

dry aloo gobi matar masala

Read Dry Aloo Gobi Matar Masala Subzi Recipe in Hindi

Ingredients required for making Dry Aloo Gobhi Matar Masala

  • 400 grams of Cauliflower
  • 2 medium size Potatoes
  • 1/2 (half) cup of Peas
  • 1 Onion
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste or finely chopped 1 inch ginger
  • 1/2 (half) teaspoon of turmeric powder
  • 1 chopped Chilli
  • 1/2 (half) tablespoon sugar
  • 1 1/2 (one and a half) tablespoon of coriander seeds powder
  • 1 teaspoon of cumin seeds powder
  • 4 to 5 Curry Leaves
  • 2 tablespoon Coriander Leaves
  • 1 teaspoon of cumin seeds for Tadka (tempering)
  • Salt as per taste
  • 1 medium size tomato chopped into fine pieces
  • 1/4 (one fourth) cup of vegetable oil or Dalda or Ghee
  • 1/2 (half) tablespoon of Cinnamon powder

Cooking Method

1) Take 2 medium sized Potatoes and cut them into pieces. Take one third cup of vegetable oil in a Frying Pan or Karahi and put the chopped potatoes in it. Fry the Potatoes for about 1 minute.

2) Add 400 grams of chopped cauliflower with potatoes and fry both of them for another one minute. Cover the frying pan with a plate and let the potato and cauliflower cook for about two minutes.

3) Remove the plate and add salt as per your taste. Also add half teaspoon of turmeric powder and Mix everything very well.

Now, add half cup of peas and mix everything very well. Keep frying everything for around two minutes until Potatoes and Cauliflower becomes soft. Take out all of them in a separate utensil.

4) When you take out everything from the pan, a small amount of oil will be left in it. Add one more tablespoon of oil in the pan and then add 4 or 5 Curry Leaves, one teaspoon of Cumin Seeds, half teaspoon of Cinnamon Powder and 1 full chopped onion. Mix everything very well.

5) Add 1 tablespoon of garlic paste, 1 tablespoon of ginger paste or 1 inch finely chopped ginger, one chopped green chilli and one tablespoon of roasted cumin seeds and coriander seeds powder. Mix everything very well.

For making roasted cumin seeds and coriander seeds powder, take one and a half tablespoon of coriander seeds and half table spoon of cumin seeds in a pan. Shallow fry both of them in one tablespoon of oil for about half a minute and then grind them in a grinder to make a powder.

6) Add chopped Tomato to the mixture and mix everything again. Add one tablespoon of sugar and then add the fried potatoes, cauliflower and peas that we kept in a  separate utensil.

Mix everything very well and keep frying for about one minute. Your Dry Aloo Gobi Matar Masala is now ready to be served with delicious Maida Puri (Indian bread made using All Purpose Flour).

Also see: Aloo Gobhi Masala Curry

Dry Aloo Gobi Matar Masala
How to make Restaurant or Dhaba style Dry Aloo Gobi Matar Masala?
Author:
Cuisine: Indian
Recipe type: Main
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 400 grams of Cauliflower
  • 2 medium size Potatoes
  • ½ cup of Peas
  • 1 Onion
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste or finely chopped 1 inch ginger
  • ½ teaspoon of turmeric powder
  • 1 chopped Chilli
  • 1 tablespoon sugar
  • 1½ tablespoon of coriander seeds powder
  • 1 teaspoon of cumin seeds powder
  • 4 to 5 Curry Leaves
  • 2 tablespoon of Coriander Leaves
  • 1 teaspoon of cumin seeds for Tadka
  • Salt as per taste
  • 1 medium sized tomato chopped into fine pieces
  • ¼ cup of vegetable oil or Dalda or Ghee
  • ½ teaspoon of Cinnamon powder
Instructions
  1. Take 2 medium sized Potatoes and cut them into pieces.
  2. In one third cup of vegetable oil fry these potatoes for about 1 minute in a frying pan.
  3. Add 400 grams of chopped cauliflower in the pan and fry both of them for another 1 minute.
  4. Cover the frying pan with a plate and let the potato and cauliflower cook for about 2 minutes.
  5. Remove the plate and add salt as per your taste.
  6. Add 1 teaspoon of turmeric powder and Mix everything very well.
  7. Add half cup of peas and mix everything very well and keep frying everything for around 2 minutes until Potatoes and Cauliflower becomes soft.
  8. Take out all of them in a separate utensil.
  9. Add one more tablespoon of oil in the pan.
  10. Add 4 or 5 Curry Leaves, 1 teaspoon of Cumin Seeds, ½ teaspoon of Cinnamon Powder and 1 full chopped onion.
  11. Mix everything very well.
  12. Add 1 tablespoon of garlic paste, 1 tablespoon of ginger paste or 1 inch finely chopped ginger, 1 chopped green chilli and 1 tablespoon of roasted cumin seeds and coriander seeds powder. Mix everything very well.
  13. Add chopped Tomato to the mixture and mix everything again.
  14. Add one tablespoon of sugar.
  15. Add the fried potatoes, cauliflower and peas that we kept in a separate utensil.
  16. Mix everything very well and keep frying for about 1 minute.
  17. Serve Dry Aloo Gobi Matar Masala with delicious Maida Puri.

dal tadka small

Restaurant Style Yellow Dal Tadka

In our city Yellow Arhar or Toor Lentils (Pigeon Peas) is commonly used to make Dal Tadka in almost all restaurants. Let’s check out in this post how to make delicious Dal Tadka at your home?

dal tadka

Read Dal Tadka Recipe in Hindi

Ingredients required for making Dal Tadka

  • 1 Cup or 200 grams of Arhar Dal (Pigeon Peas)
  • Water as per requirement
  • 1 Spring Onion or Scallion
  • 1 Tomato
  • 2 tablespoon of Coriander Leaves
  • 1/2 (half) tablespoon of Black Mustard Seeds
  • 1/4 (one-fourth) tablespoon of Cumin seeds
  • 1 Green Chilli
  • 1 Pinch of Heeng or Asafoetida Powder
  • 1 inch of Ginger
  • 4 cloves of Garlic
  • Turmeric Powder as per taste
  • Sugar as per taste
  • Salt as per taste

Cooking Method

1. Take 1 cup or 200 grams of Arhar Dal and wash it very well using cold running water. After washing, soak the Dal for at least 10 minutes.

2. Now, take a 3 Liter pressure cooker and put Dal inside it:

arhar dal

Start pouring water into the cooker, so that the level of water comes at least 5 to 6 cm above cooker surface:

arhar dal inside cooker

3. Close the lid of cooker tightly and start heating it. When you hear first two whistles, turn off the heat and allow the cooker to cool naturally.

Very important note: The quality of Dal as well as Water determines the total cooking time of boiled lentils. If you are using low quality Arhar Dal or Hard Water, then the Dal may take more cooking time.

4. Open the cooker and you will see your Dal has been cooked.

Very Important Note: Use a tablespoon to take out some cooked lentil grains from the cooker and try to mash them with your finger. If the grains are soft and breaks easily, then the Dal is fully cooked.

In case the grains are bit hard OR you want to increase the consistency/doneness of the Dal, then it needs more pressure cooker whistles. Keep in mind, for more whistles you may need to add more water.

5. While the cooker is cooling off, take a Frying Pan or Karahi or Tadka Pan and pour 2 tablespoon of vegetable oil in it. Heat the pan, so that the oil becomes hot for frying.

6. Add 1 Pinch of Asafoetida (Heeng) and half tablespoon of Black Mustard Seeds into the oil. Remember, when you add mustard seeds into hot oil, they will start crackling, so you need to be extra careful with your skin.

7. Now add One Fourth tablespoon of cumin seeds, 1 Green Chilli (chopped into small pieces), 1 inch of ginger (chopped into small pieces), 4 cloves of Garlic (chopped into pieces), 1 full spring onion (finely chopped) and 1 chopped tomato in the pan.

Also add turmeric powder, salt and sugar in the pan as per your taste. Mix everything very well and cook for at least 2 minutes.

8. Once everything is cooked, put the content of the pan inside boiled Arhar Dal in a separate utensil. Heat the utensil for around 2 minutes and mix everything very well.

9. Your Dal Tadka is now ready to be served with Jeera Rice or Plain Rice.

How to make Restaurant Style Yellow Dal Tadka?
How to make restaurant style Yellow Arhar Dal Tadka at home?
Author:
Cuisine: Indian
Recipe type: Main
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Cup or 200 grams of Arhar Dal
  • Water as required
  • 1 Spring Onion or Scallion
  • 1 Tomato
  • 2 tablespoon of Coriander Leaves
  • ½ tablespoon of Black Mustard Seeds
  • ¼ tablespoon of Cumin seeds
  • 1 Green Chilli
  • 1 Pinch of Heeng or Asafoetida Powder
  • 1 inch of Ginger
  • 4 cloves of Garlic
  • Turmeric Powder
  • Sugar
  • Salt
Instructions
  1. Take 1 cup or 200 grams of Arhar Dal and wash it using cold running water.
  2. Soak the Dal for at least 10 minutes in water.
  3. Take a 3 Liter pressure cooker and put Dal inside it.
  4. Pour water into the cooker, so that its level comes at least 5 to 6 cm above cooker surface.
  5. Tightly close the lid of cooker and start heating it.
  6. When you hear first two whistles, turn off the heat and allow the cooker to cool naturally.
  7. Open the cooker and you will see your Dal has been cooked.
  8. Take a Frying Pan or Karahi or Tadka Pan and pour 2 tablespoon of vegetable oil in it.
  9. Heat the pan, so that the oil becomes hot for frying.
  10. Add 1 pinch of Asafoetida (Heeng) powder and ½ tablespoon of Black Mustard Seeds into the oil.
  11. Add ¼ tablespoon of cumin seeds, 1 Chopped Green Chilli, 1 inch of chopped ginger, 4 cloves of Garlic chopped into fine pieces, 1 full spring onion (finely chopped) and 1 chopped tomato in the pan.
  12. Add turmeric powder, salt and sugar in the pan as per your taste.
  13. Mix everything very well and cook for at least 2 minute.
  14. Once everything in pan is cooked, put the content of the pan inside boiled Arhar Dal in a separate utensil.
  15. Heat the utensil for around 2 minutes and mix everything very well.
  16. Dal Tadka is now ready to be served with Jeera Rice or Plain Rice.

jeera rice

Jeera Matar Chawal or Rice with Peas & Cumin Seeds

If you are getting tired of eating Steamed Rice everyday at your home or office, then let’s check out in this post how to make Jeera Matar (Vatana) Chawal instantly at your home? Some people may even call this recipe as Matar Pulao.

jeera rice

Read Jeera Matar Chawal Recipe in Hindi

Ingredients required for making Jeera Matar Chawal

  • 2 Cups or 400 grams of common rice viz. Doobraj, HMT, Kolam etc.
  • 2 Cups or 500 mL of Water
  • 50 to 80 grams of boiled Peas
  • 1 tablespoon of Jeera (Cumin Seeds)
  • 3 tablespoon of Ghee or Dalda (Hydrogenated Vegetable Oil) or Butter or Normal Vegetable Cooking Oil
  • 2 Green Chilies
  • 1 inch of Ginger
  • Salt as per taste
  • Raisins or Kishmish (optional)
  • Shallow fried Cashew Nuts or Kaju (optional)

Cooking method

Important Note: The following cooking procedure is not meant for Basmati Rice. It’s applicable only for cooking common rice viz. HMT, Doobraj, Kolam etc.

1) Wash the Rice very well using cold running water and soak it in water for at least 10 minutes.

2) After 10 minutes, put the rice inside 3 Liter pressure cooker and pour 2 cups or 500 mL of water into it. The level of water must come at least 3 cm above rice surface. If you want, you can also add 1 tablespoon of vegetable oil in the cooker.

3) Tightly close the lid of cooker and start heating it until you hear first whistle. Lower down the heat and cook the rice for another 1 minute. With cooker lid tightly closed, turn off the heat and leave the cooker to cool naturally.

4) Once the cooker has been cooled off, open the lid and you will see your rice are fully cooked:

cooked rice inside cooker

5) While the cooker is cooling off, take a frying pan (or Karahi) and pour 2 tablespoon of ghee in it. Heat the pan so that the Ghee starts melting.

Now, put salt as per your taste, 1 tablespoon of Jeera (Cumin Seeds), 2 Green Chilies (chopped into small pieces), 1 inch Ginger (chopped into small pieces) and 50 grams of boiled peas into the Ghee and mix everything very well:

jeera in frying pangreen chilliesgingerboiled peas

Keep frying all the above for at least 2 to 3 minutes. Now, take out cooked rice from the cooker and put it into the pan:

rice with peas

Mix all the above very well and keep frying for another 2 minutes. Your Jeera Rice is now ready to be served hot with Arhar Daal Tadka etc.

jeera chawalNote: You can also put some Kishmish (Raisins) and shallow fried Kaju (Cashew Nuts) in above recipe.

Jeera Matar Chawal or Rice with Peas & Cumin Seeds
Author:
Cuisine: Indian
Recipe type: Main
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Cups or 400 grams of common rice viz. Doobraj, HMT, Kolam etc.
  • 2 Cups or 500 mL of Water
  • 50 to 80 grams of boiled Peas
  • 1 tablespoon of Jeera (Cumin Seeds)
  • 3 tablespoon of Ghee or Dalda (Hydrogenated Vegetable Oil) or Butter or Normal Vegetable Cooking Oil
  • 2 Green Chilies
  • 1 inch of Ginger
  • Salt as per your taste
  • Raisins or Kishmish (optional)
  • Shallow fried Cashew Nuts or Kaju (optional)
Instructions
  1. Wash the Rice and soak it in water for at least 10 minutes.
  2. Put the rice inside 3 Liter pressure cooker and pour 2 cups of water into it. The level of water must come at least 3 cm above rice surface.
  3. You can also add 1 tablespoon of vegetable oil in the cooker.
  4. Close the lid of cooker and a start heating it until you hear first whistle.
  5. Lower down the heat and cook the rice for another 1 minute.
  6. Allow the cooker to cool naturally.
  7. Take a frying pan and pour 2 tablespoon of ghee in it. Heat the pan so that the Ghee starts converting into liquid state.
  8. Put salt as per taste, 1 tablespoon of Cumin Seeds, 2 Green Chilies (finely chopped), 1 inch Ginger (finely chopped) and 50 grams of boiled peas in the pan and mix everything very well.
  9. Keep frying all the above for at least 2 or 3 minutes.
  10. Take out cooked rice from the cooker and put it into the pan.
  11. Mix everything very well and keep frying for another 2 minutes.
  12. Serve Hot Jeera Rice with Toor Daal.
Notes
If you want then you can add raisins and shallow fried cashew nuts to above recipe.

Rice

Plain Boiled Rice or Chawal or Bhaat

Rice is a staple grain that is served with almost all meals in India and it’s impossible to imagine an Indian meal without rice in it! Plain boiled rice is made and served everyday in almost all Indian households. Let’s check out in this post how to cook plain boiled Rice or Bhaat (Name commonly used in West Bengal and other Eastern States)?

Rice

Note: Keep in mind, following cooking procedure is not meant for Basmati Rice. It’s applicable only for cooking common rice types like Dubraj, HMT, Kolam etc.

Read Plain Boiled Rice Recipe in Hindi

Ingredients for making Plain Boiled Rice

  • 2 Cups or 400 Grams of Common Rice viz. Doobraj, HMT, Kolam etc.
  • 2 Cups or 500 mL of fresh drinking water

Cooking Method for Plain Boiled Rice

1) Wash the rice very well and soak it in water for at least 10 minutes OR you can also wash it using cold running water without soaking:

rice soaked in water

2) Now, put the rice inside a 3 Liter Pressure Cooker and pour 2 cups or 500 mL of water in it. The water must come at least 3 centimeter above rice surface. If you want, you can also add 1 Tablespoon or 5 mL of vegetable oil or ghee in the cooker.

3) Close the lid of pressure cooker tightly and start heating the cooker until you hear first whistle. Lower down the heat and cook the rice for another 1 minute.

4) With cooker lid tightly closed, turn off the heat and allow the cooker to cool off naturally.

5) Open the cooker lid and your rice is ready to be served with Toor Dal Tadka:

cooked rice inside pressure cooker

plain boiled rice

5.0 from 1 reviews
Plain Boiled Rice or Chawal or Bhaat
Rice is a staple grain that is served with almost all meals in India. Let's check out how to cook plain boiled rice or chawal or bhaat?
Author:
Cuisine: Indian
Recipe type: Main Course
Serves: 2-3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Cups or 400 Grams of Common Rice viz. Doobraj, HMT, Kolam etc.
  • 2 Cups or 500 mL of water
Instructions
  1. Wash the rice and soak it in water for about 10 minutes. If you are in a hurry, then you can skip soaking the rice, but you need to rinse it very well using cold running water.
  2. Put the rice inside 3 Liter Pressure Cooker and add 2 cups or 500 mL of fresh drinking water. The water must come at least 3 Centimeter above the surface of rice.
  3. Close the lid of cooker tightly and start heating it until the first whistle comes.
  4. When you hear the first whistle, lower down the heat and cook the rice for another 1 minute.
  5. Turn off the heat and leave the cooker to cool naturally. Keep the lid tightly closed.
  6. Open the lid and you rice is ready to be served.
Notes
1. Don't cook Basmati Rice using this method.

2. You can also add 1 tablespoon or 5 mL of vegetable oil or ghee.