Geetha's Kitchen

Garam Masala is a very useful spice mix to keep in your pantry if you like to prepare a variety of complex curries which have Garam Masala as one of the essential ingredients. Garam Masala is used to flavor vegetable curries, various beans/lentil dishes, rice/grains and breads. Although roasting is not necessary, most garam masalas are made with roasted spices.  It is perfectly fine to use raw spices as they have their own unique flavor profiles.  Raw and roasted spices contibute to different flavors and taste. So, the  big question is ..... Roast or not? If you go the roasted route, there are two possibilities: lightly or until the spices become fragrant.  If Roasting: Dry roast (without any oil)  the spices  in a small skillet/pan  over low-medium heat  very lightly for a couple of minutes OR until just beginning to be fragrant, about 5 minutes swirling the pan and stirring constantly. Pour onto a plate so the spices do not keep co...

Kuzhambu podi is similar to Sambar Podi but the spices are not roasted. Besides being used to make many a kuzhambu or stew, it is a wonderful spice mix to sprinkle over any veggie curry while being sauteed. This podi may be used in place of Sambar Podi and to make sambar also. The podi maybe added to the thadka/thalippu and stirred for a few seconds before adding veggies or wet ingredients. Traditional kuzhambu podi does not contain cumin seeds in our homes; but some might like to include them. I make the podi in small quantities so that it is used up while it is still fresh. Ingredients: 1/8 cup Chana dal 1/4 cup Toor dal 1/2 cup Coriander Seeds 1/8 cup Cumin Seeds (optional) 1/2 cup dry Red chiles or to taste 2 Tbsp Whole Black Peppercorns Method: Sort all the ingredients to check for discolored or damaged materials, stones or other debris. Combine all the ingredients in a spice grinder and process into a gritty powder; this may have to done in batches. ...

Rasam powder is a good spice mix to have on hand. Although it resembles Sambar Powder , it is slightly different and has its own unmistakable and unique flavor. Besides making rasams, it can be used to spice up veggie dishes, rice, dals, and soups too. Ingredients: 1 cup Coriander Seeds (Dhania) 1/3 cup Dry Red Chilies 1/4 cup Toor Dal 1/4 cup Chana Dal 1/4 cup Cumin Seeds (Jeera) 1/4 cup Black Peppercorns (Mulagu) Method: Dry roast the dals first for about 2 or 3 minutes; then add the coriander seeds and roast for 2 more minutes. Stir in the red chilies and stir constantly for 2 more minutes. Remove from heat and pour into a bowl or plate to cool. Alternately, roast the above spices (except pepper and cumin) by placing on a baking sheet and roast for 5 to 6 minutes in a moderately hot oven, at about 300-350 degrees F. Stir a couple of times, watch carefully, and remove promptly to prevent burning. Add cumin seeds and pepper to the coo...

No pantry is complete without a jar of sambar powder to spice up what is cooking. Sambar powder is very handy to have in the cupboard - ready to use in all sorts of dishes like rice casseroles, vegetables, beans and lentils of all types, soups, and of course Sambar !  Ingredients: 1/2 cup Chana Dal (split and skinless brown chick peas) 1/3 cup Fenugreek Seeds (Methi) 1 cup Coriander Seeds (Dhania) 1/2 cup Dry Red Chilies 1/4 cup Black Peppercorns Method: Dry roast the dals first for 2 or 3 minutes; then add the coriander seeds and chilies and roast for 2 more minutes. Remove from heat and pour into a bowl or plate to cool. Alternately, roast everything except the black pepper by placing on a baking sheet and roast for about 5 to 6 minutes in a moderately hot oven, at about 300 degrees F. Grind the roasted ingredients and the black pepper into a powder using a spice grinder. Store in an airtight jar in a cool, dark cupboard. U...