Bengali Garam Masala

This aromatic spice powder is used in many Bengali dishes.






Ingredients:
Cardamom, Cloves and Cinnamon - equal parts


Method:

• Lightly dry roast the ingredients and grind to a coarse powder

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Jeeravan

This Spicy Salt can be used to sprinkle over salads, cucumbers, pomegranate, raw mangoes or mixed with rice or added to vegetables or pakodas or even to plain yogurt. Thank you Deepa for introducing me to Jeeravan.








Ingredients:
Red Chili - 3 cups
Amchoor or Amla powder - 1/3 cup
Coriander seeds - 1/2 cup
Turmeric powder - 1/4 cup
Black salt - 1/3 cup
Cumin seeds - 2 tbsp
Fennel seeds(saunf) - 2 tbsp
Black pepper - 2 tbsp
Ajwain - 2 tbsp
Dry Ginger powder - 2 tbsp
Cinnamon - 1/2 stick
Cloves - 20
Cardamom - 3
Dry Bay leaves - 4
Big Cardamom(badi ilaichi) - 1
Sah Jeera - 2 tbsp
Jai Patri - 1/4 tsp
Grated Nutmeg - 1/2 tsp
Asafoetida (Hing) - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Saffron - 1/4 tsp
Salt to taste

Lendi peepal - 1 tsp
Peepla mool - 1 tsp
Nag kesar - 1tsp
Harada - 1 tsp

The powder I made lacks Lendi peepal, Peepla mool, Nag kesar, Harada. If you can find these ingredients, do add them.


Method:

• Grind all the ingredients except salt to make a fine powder.
• Add salt and store.

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Lemon Rice Masala

Mix with hot cooked rice for quick and easy lemon rice. Serve with pickle and yogurt.






Ingredients:
Makes about 6-8 servings - 2 cups cooked rice per serving.

Coriander seeds - 2 tbsp
Jeera (Cumin)seeds - 1 tsp
Turmeric powder - 2 tbsp

Veg oil - 3/4 cup

Peanuts - roasted, unsalted - 3 cups (more or less)

Jeera seeds - 1 tbsp
Mustard seeds - 2 tbsp
Red chilies - 5-6
Curry leaves - about 30
Asefetida(hing) - pinch

Green chilies chopped - 12 to 15
Ginger, grated - 2 tbsp
Dry grated coconut (optional) - 1/4 cup or less

Lemons - 10 to 12
Salt to taste


Method:

• Dry roast coriander and 1 tsp cumin seeds. Grind to a fine powder.
• Extract juice from the lemons. Dissolve salt in a little water and add to lemon juice. Heat the juice for a few and set aside to cool.
• Heat oil in a pan. Add the seasonings (Cumin seeds, mustard seeds, red chilies, curry leaves and hing). Allow the mustard to flutter.
• Reduce heat and add green chilies, ginger, peanuts, ground coriander-cumin powder and turmeric powder. Stir for a few till peanuts are crisp.
• Add grated coconut and stir for few. Ensure that the coconut is not burnt. Add lemon juice and salt mixture and turn the heat off.
• Allow to cool completely and then refrigerate.

To Serve:

• Mix about 1 tbsp of lemon rice masala in 2 cups of cooked rice. Add salt if recuired and garnish with cilantro (coriander leaves).
• You may also heat a pan, add the masala and heat it for a few and then add rice.

NOTE: Make a large batch and store in teh refrigerator As you would store Indian Pickle. When needed, make hot rice and mix and serve.

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Ragi Energy Booster

Yummy energy drink for any time of the day.

Ingredients:
Ragi (Finger Millet) Flour - 3 cups
Almonds - 2 cups
Pistachios - 1 cup
Cardamom - 2 to 3
Instant Nonfat Dry Milk (OPTIONAL) - 1 Envelope (3.2 OZ)

Method:

• Grind all the ingredients together to make a fine powder and store.

Serving Suggestions:

1. Hot :- Add 1 1/2 spoons of the powder to a cup of hot milk or water. Add sugar to taste.
2. Smoothie :- Add a glass of cold milk, one banana and 2 spoons of the powder and sugar to a blender and make a smoothie.
3. Burfi :- Heat a pan and add 1 tbsp ghee. Add 1 cup of the powder and sugar to taste. Add 2 tbsp shredded coconut and 1 cup of milk. Keep stirring till all the liquid has evaporated and spread on a buttered tray or a tray lined up with wax/parchment paper. Allow to cool and cut in squares.

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