PREPARATION OF GINGER GARLIC POWDER**

MASALA POWDER*

INSTANT CHILLI CHICKEN MASALA*

Dried Red chillies	250  g
Pepper	70 g
Dried ginger	100 g
Dried garlic	100 g
Cinnamon	50 g
Cloves	50 g
Cardomom	50 g
Poppyseeds	50 g
Salt	up to taste

 

 

 

 

 

Method

Fry all the ingredients separately in a kadai, later grind all the ingredients together. Sieve the grounded flour and store in the air tight container.

INSTANT – PEPPER CUMIN POWDER *        

Pepper	200 g
Cumin	200 g
Blackgram dhal	200 g
Red chillies	12 Nos
Asafoetida	10 g
Salt	up to taste

 

 

 

 

All the ingredients are roasted separately.  Mix it well and ground it and store it in the air tight container.

Add two teaspoons of Instant pepper cumin powder to 100 g of cooked rice along with ghee.

PREPARATION OF SAMBAR POWDER*

Ingredients: Coriander seeds – 1 kg, Red chillies – 1 kg, Pepper – 100 g, Turmeric powder – 10 g, Red gram dhal – 200 g, Bengal gram dhal –100 g, Fenugreek – 100 g, Cumin seeds – 100 g, Asafoetida – 20 g, Curry leaves – 100 g, oil – for frying.

Method

1. Dry the red chillies in the cabinet drier at 60oC for 2 hrs or in the sun for 5 hours.
2. Fry the asafetida, fenugreek and cumin in oil separately.
3. Fry the remaining ingredients separately till it gets flavour without adding oil.
4. Mix all the ingredients and powder it in the mill.
5. Cool it and packed either polythene bags or air tight glass containers.

PREPARATION OF RASAM POWDER*

Ingredients:  Coriander seeds – 1 kg, Red chillies – 600 gm, red gram dhal – 400 gm, pepper – 400 gm, turmeric powder – 20 gm, cumin – 200 gm, fenugreek – 40 g, Asafoetida – 40 g curry leaves – 100 gm, oil – for frying. 

Method

Fry the red chillies in oil till it become light brown in colour. Fry the other ingredients viz., coriander seeds, dhal, pepper, cumin without adding oil till it becomes golden brown. Grind separately in each ingredient and mix it finally. Pack the prepared material in polythene bags or an air light glass container / plastic containers.

CHAT MASALA POWDER*

Cumin seeds, dry mango powder, salt, black salt, pepper, chillies

Method

1. Clean all the raw ingredients
2. Roast the pepper and cumin
3. Bring it to room temperature and pulverize it.
4. Pack the masala powder in attractive polyethylene pouches.
5. Label the packs.

CHICKEN-65 MASALA POWDER*

Ingredients

Chilli powder, corn flour, garlic powder, salt, cloves, cinnamon, ginger powder, citric acid, edible colour.

1. Dry the ginger and garlic and make them powdered
2. Roast the cloves and cinnamon and make them powdered.
3. Mix all the ingredients thoroughly and store in an air tight container.
4. Pack the masala powder in attractive polyethylene pouches.
5. Label the packs.

CHICKEN GRAVY POWDER*

Cumin, coriander, garlic, dry chillies, mustard, ginger, turmeric powder, curry leaves, pepper, clove, bay leaves, cardamom, cinnamon

1. Dry the ginger and garlic and make them powdered
2. Roast all the other ingredients separately.
3. Mix together and pulverize it nicely and store in an air tight container.
4. Pack the masala powder in attractive polyethylene pouches.
5. Label the packs.

PREPARATION OF CHICKEN MIX *

Ingredients:  Red chillies – 1 kg, coriander seeds – 500 g, pepper – 100 g, salt – 200 g, cumin – 100 g, dried and powdered ginger – 10 g, cloves – 5.0 g, cinnamon – 10.0 g, cardamom – 5.0 g, turmeric powder – 10 g, dried and powdered garlic – 30 g, dried and powdered onion – 100 g, refined groundnut oil – 50 ml for frying the ingredients.

Method:  Fry the red chillies in oil till it becomes light brown in colour. Fry the other ingredients viz., coriander seeds, pepper, cumin, cloves, cinnamon and cardamom separately. All the ingredients are mixed and made into powder in a machine (Huller). The powder is cooled and packed in polythene bags or an air tight glass bottles / plastic containers.

PREPARATION OF MUTTON MIX*

Ingredients:   Red chillies – 1 kg, coriander seeds – 750 g, pepper – 50 gm, salt – 200 g, cumin – 100 g, dried and powdered ginger – 10 g, cloves – 5.0 gm, cinnamon – 5.0 g, cardamom – 5.0 g, turmeric powder – 10 g, dried and powdered garlic – 20 g, dried and powdered onion –200 g. Refined groundnut oil – 50 ml for frying the ingredients.

Method:  Fry the red chillies in oil till it becomes light brown in colour. Fry the other ingredients viz., coriander seeds, pepper, cumin, cloves, cinnamon and cardamom separately. All the ingredients are mixed and made into powder in a machine (Huller). The powder is cooled and packed in polythene bags or an air tight glass bottles / plastic containers.

 PREPARATION OF FISH GRAVY MIX **

Ingredients:  Red chillies – 1 kg, coriander seeds –300 g, salt – 150 g, cumin – 100 g, dried and powdered ginger – 20 g, dried and powdered garlic – 20 g.

Method:  Dry all the ingredients in sun for 5 hrs (or) cabinet drier at 80oC for 2 hrs. Mix all the ingredients and made into powder by using machine (Huller). Cool the powder and packed in polythene bags / air tight glass or plastic containers.

PREPARATION OF VEGETABLE MASALA MIX**

Ingredients:  Red gram – 50 g, coriander seeds – 125 g, cumin – 8 g, cinnamon – 3 gm, cloves – 1 g, pepper – 7.5 g, poppy seed – 200 g, ani seeds – 2.0 g, turmeric – 5 g, red chillies – 2 g, asafoetida – 2 g, salt for taste.

Method:  Fry all the above mentioned ingredients separately grind into a powder consistency using mixie (or) machine.  Sieve the powder and pack it.

OTHER MASALA POWDER

• Vatthal kulambu powder*
• Curry masala powder*
• Kurma masala powder*
• Curry leaves powder*
• Gingelly powder*

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