Basic How To’s: Series III~ Essential spice powders and pastes

Basic How To: Essential spice powders and pastes

Dry roasted cumin and coriander seed powders, dry roasted coconut paste, dry roasted groundnut paste are essential spices powders and pastes need for the preparation of masala curries that are a regular in my house, like Baghare baingan, Mirchi ka Salan, Qorma, etc. For my convenience I stock up on a few roasted spice powders and pastes that last indefinitely when stored in the freezer, and it really helps quicken the cooking process of the dish.
Here’s how I prepare and store them:

Roasted Cumin seed powders:
Dry roast 1 cup cumin seeds in a tawa/pan at medium high heat until lightly toasted and just golden brown in color, let cool down and powder it in a spice grinder until very fine. Store them separately in small glass air tight jars at room temperature. Use within 4-6 months.

Roasted Coriander seed powders:
Dry roast 1 cup coriander seeds in a tawa/pan at medium high heat until lightly toasted and just golden brown in color, let cool down and powder it in a spice grinder until very fine. Store them separately in small glass air tight jars at room temperature. Use within 4-6 months.

Roasted Coconut paste:
Dry roast 1 cup unsweetened shredded dry coconut in a tawa/pan at medium high heat until lightly toasted and just golden brown in color. Remove the pan from heat and let the it cool down. In a spice grinder, add the roasted coconut and process until the natural oils are released. Keep scraping the sides and process until it is a very fine paste/powder. Transfer to a freezer safe container, cover and store in freezer in small plastic air tight boxes for future use. It lasts indefinitely.

Roasted Sesame seed paste:
Dry roast 1 cup sesame seeds in a pan/tawa at medium high heat until lightly toasted and just golden brown in color, let cool down. In a spice grinder, add the roasted sesame seeds and process until the natural oils are released. Keep scraping the sides and process until it is a very fine paste/powder. Transfer to a freezer safe container, cover and store in freezer in small plastic air tight boxes for future use. It lasts indefinitely.

Roasted Groundnut/Peanut paste/butter:
Dry roast 1 cup shelled peanuts in a tawa/pan at medium high heat until lightly toasted and just golden brown in color. Remove the pan from heat and let the peanuts cool down just a little bit. Rub the skin off the peanuts using a kitchen towel while they are still warm. In a food processor or a spice grinder, add the roasted skinned peanut halves and process until the natural oils are released. Keep scraping the sides and process until it is a very fine paste/powder. Transfer to a freezer safe container, cover and store in freezer in small plastic air tight boxes for future use. It lasts indefinitely.

Chaat Masala: (Recipe Source: Homemakers)
2 tbsp  (30 mL)  coriander seeds
2 tbsp  (30 mL)  cumin seeds
1 tsp  (5 mL)  ajwain (carom) or fennel seeds
4 tsp  (20 mL)  black salt
1 tbsp  (15 mL)  (green mango powder)
1-1/2 tsp  (7 mL)  Garam masala
1 tsp  (5 mL)  cayenne pepper
1/2 tsp  (2 mL)  asafetida powder (hing)
1/4 tsp  (1 mL)  ground ginger

Toast coriander, cumin and ajwain seeds separately over medium-low heat until fragrant. Grind to fine powder. Mix with black salt, amchoor, garam masala, cayenne, asafetida and ginger.
Store in airtight container for up to 1 year.

This post is my contribution to the event Back to Basics originally stated by Jaya, and currently being hosted by Aqua at Served with Love.

Luv,
Mona

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