Ingredients
Method- To prepare this from fresh pepper, the green peppers are peeled.
- Then the inner cores are dried and powdered.
- When commercially ground, the peeling is done in automatic machines.
- White pepper powder is used, where the taste is supposed to be more sharp.
- At the same time,the colour of the dish is not affected.
Ingredients
- 100 gms. garlic, peeled and chopped
- 250gms. salt.
- 1/2 tsp. rice flour
Method- Dry garlic in sun till brittle.
- Grind to a fine powder.
- Add salt, run grinder for a few seconds.
- Keep for 2 days for flavour to merge fully in salt.
- Mix in 1/2 tsp. rice flour
- Put in sprinkler and use as required.
- Note: the rice flour will keep the salt from turning lumpy.
- Store in clean, dry airtight jar.
- Keeps for over 6 months, easily.
Ingredients
Method- Remove the lump of blackish seeds from the cardamom
- Grind them to a powder.
- The skins are either discarded or mixed into tea leaves, to give a faint fragrance in the tea.
- Though this is a wonderful way to use the skins, if one has a large quantity, then it is liable to go waste
Ingredients
Method- Choose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more flesh and lesser fibre.
- Peel with a vegetable peeler.
- Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in single layer.
- The slices should be in bright strong sun for at least 4-5 hours, to avoid them from discolouring.
- Spread in a dry warm area in the night and spread again as before till the pieces are crisp and brittle.
- Pound and then run in dry grinder till a fine powder is got.
- Sieve if required to make even powder.
- Store in clean sterile airtight jars.
Ingredients
- fresh turmeric
- dry turmeric
Method- Buy thick firm, healthy ones.
- Wash in plenty of water
- Drain water in a large colander
- Then dry in strong sun.
- See that they are absolutely dry and brittle, before you pound.
- If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.
- Dry turmeric in strong sun for an hour
- See that they are absolutely dry and brittle, before you pound
- Pound
- If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.
Ingredients
- green chillies
- salt
- oil
- water
Method- Choose healthy firm green chillies.
- Put plenty of water to boil, add a tsp. of salt to it.
- When boiling starts, add destalked chillies
- Boil till they come to the top.
- Drain, and spread on a thick towel till excess water is drained.
- Dry in strong sun or in a warm switched off oven,till chillies turn crisp.
- They will look transparent, once they dry.
- Pound the chillies adding 1/2 tsp oil
- These chillies, can be used where spiciness is required, but you do not want the colour chillies.
Eg. White pulaos, white sauce, etc
Ingredients
- 1 kg red dry chilli
- 1 tsp oil
- for preseving: small blocks of asafoetida or
- salt
Method- For a deep colour but a not too spicy taste, choose the long shiny thick dried chillies.
- Sun them till crisp.
- Break off stalks, and discard.
- While pounding add a tsp. oil to a kg. of chillies.
- This will keep the sting of the chillies from permeating the air and everybody's nostrils. (It will also act as a preservative.)
- Pack in ziplock or seamseal polythene bags. Or in sterile glass jars, with airtight lids.
- Put small blocks of asafotedia or spread some salt on top of the powder to preserve from getting spoilt for longer time
- For a milder colour, use slinder, wrinkled skin dried chillies, they are usually extra long
Ingredients
Method- Choose crisp green seeds, which do not have teeny holes made by worms.
- Remove stalks, husk, etc.
- Place in strong sunlight for 30 minutes
- Grind to a fine powder.
- Sieve and grind again the more coarse part of the powder
- Sieve again
- Store in clean sterile tightlidded jar.
