How To Make Good Jeera Powder(Cumin Powder)

Jeera Powder

Jeera (Cumin ) is a very useful condiment. It has tremendous medicinal values, which is  why in India cumin seeds are used in almost every dish for seasoning. Cumin powder when added to chas (Butter milk) it enhances the taste, flavor and the digestive property of chas. Cumin powder is used in Dahi vada and many other chaat in North India. The taste and flavor of cumin powder is lost if it becomes old. Spices powder made at home is pure, fresh therefore retains the flavor, taste and aroma. I prefer making my own spices powder and keep them for a month or so by the time they finish off. I do value the importance of unadulterated food items.

Preparation Time: 20-25 minutes

Servings: 100 gm. Powder

Ingredients Required For making Cumin Powder:

• 100 gm. Cumin seeds

• 2-3 Kashmiri mirch

• 1 Tea spoon Crystal salt / Powder salt

Directions For Making Jeera (Cumin) Powder:

• Clean cumin seeds.

Cumin Seeds

• Remove the seeds from red chilies

• Heat a thick bottom wok and roast cumin seeds and red chilies on low flame with continuous stirring till seeds are light brown in color.Cumin seeds will start spluttering. (Very light Brown color)

• Cool the roasted cumin seeds and chilies.

Roasted Cumin Seeds

• Add salt and grind to fine powder.

• While grinding the oil of cumin seeds is leeched (Comes out) due to this the powder starts sticking at the bottom of grinder / Mixer pan, switch off the grinder and with the help of a spatula / spoon scrape the powder off the bottom of the pan and turn it upside down and grind again.

• Repeat till fine powder is formed.

• Sieve and keep the fine powder separate in a airtight container.

• Do not throw the small solid particles left after sieving. They can be made to paste with onion and garlic and can be used to make gravy for vegetables/ chole / rajma/ chicken / mutton.

Tips:

• Salt and chilies are added to ensure cumin powder to be fine. So taste the chilies before adding, they should not be too hot.

• Do not roast the cumin seeds too dark in color this will cause the essential oil of cumin seeds which give flavor and taste to evaporate, thus making the powder with less aroma and bad taste.

•  Roast the cumin seeds always on low flame with continuous stirring.

How to Make Good Dhaniya Powder (Coriander Seeds Powder)

Coriander Seeds Powder (Dhaniya Powder)

Indian kitchen is a power house of herbs, and spices which not only add color, flavor and taste to the food but also have immense medicinal values. Dhaniya (Coriander seeds) is one of those many condiments. It keeps check on body heat, Its water is cooling for tired eyes, and when boiled in excess of water and the water is used for gargling or drunk when having sore throat is extremely soothing and alleviates the problem. Biggest challenge is to get absolutely unadulterated Dhaniya powder. If the Dhaniya powder is adulterated then it will do more harm than good. This is the reason I prefer to make my own spices powder at home. Making Dhaniya powder is not difficult or time taking. Little effort will pay great dividend in the form of good health and great taste.

Coriander seeds are available in different colors ranging from light green to light brown color. All are good. The color and size of the seeds depends on the soil, temperature and other climatic condition of the place where it is being grown.

Preparation Time: 15 minutes

Servings: 250 gm. of Dhaniya powder (Approximately)

Ingredients Required For making Dhaniya Powder:

• 250 gm. Dhaniya

• 10 gm. crystalline salt

Directions For making Dhaniya Powder:

• While making the spices powder the spices should be dry and crisp. Therefore to make Dhaniya (Coriander Seeds) powder they should be crisp and dry. To make the seeds dry and crisp they can be kept under sun for 5-6 hrs.

Sun Dried Dhaniya (Coriander seeds)

• Since it is not possible to have the bright sun light and high temperature everywhere and always thus to make the coriander seeds crisp and dry roast them on low flame till the color just starts changing (Just one shade above the original one).

Dhaniya (Coriander seeds) roasted to one shade darker than their original color

• Let the roasted crisp seeds cool in open.

• Add salt and grind to finer powder.

Coriander Powder (Dhaniya powder)

• Sieve and keep the powder in an airtight container.

• Do not waste the little amount of the coarse particles left on the sieve. Make them paste with onion, garlic and ginger and use for making curry.

• Dhaniya powder made at home can be stored in airtight container for one yeas also. So it is better that when it is harvesting season of coriander seeds then make the powder and store in dry place in airtight container.

Tips:

• Do not roast the seeds to darker color as we do for making cumin seeds powder. If done so the color and flavor of Dhaniya powder will change. Dhaniya powder for any gravy should have the original Dhaniya flavor not roasted flavor.

• Adding salt makes the powder smoother.