Tea Masala Powder

Indian Chai masala powder is very easy for making masala tea. Mostly people start our day with a hot tea.
Lets begin how to make masala tea powder. You can use this Chai Masala Powder in your tea and prepare it more delicious in taste.

Ingredients:-

  • 1 tsp Whole Black Pepper Corns
  • 2 tbsp Dried basil leaves
  • 2 inch Cinnamon Stick (Dalchini)
  • 4-5 Cardamom (Elaichi)
  • 20 grm Dry ginger powder
  • 1 tsp Nutmeg powder
  • 1 tsp Cloves (Laung)

How to make Indian Tea Masala Powder:-

  • Take the mixer grinder to powder the dried ginger, green cardamom, cinnamon and black pepper. Add the all remaining spices into mixture jar and make smooth powder of it.
  • Now  your chai masala powder has been ready to use.
  • You can store this powder in a container. Use this chai masala powder in your tea and make it delicious and tasty.

Eggless Cake Recipe

Ingredients:-
2 cup Whole Wheat Flour (Atta)
1 Cup Yogurt (Dahi)
1/2 tbsp Baking Powder
1-2 cup Sugar or Jaggery
1 tsp Baking Soda
2 tbsp Cinnamon Powder (Dalchini)
3/4 cup Refined Oil or Ghee
Water
Some Raisins, Walnuts, Figs (finely chopped)
Cream (optional)

How to make Atta Cake Recipe:-

Firstly Heat Oven to 200 degree C.
Take a large bowl and mix all the dry ingredients.
Take a blender and mix yogurt and oil together. Mix it well.
When yogurt and oil mix well after that in this mixture add all dry ingredients.
Prepare this mixture in dripping consistency. In this mixture add water if you needed.
Take a baking dish and oil on the bottom.
Bake this mixture at 170 degree or 1 hour and 15 minutes. Check it again and again between this time.
When it become cool, decorate this cake with cream.
Cut and Serve this cake on birthday party, celebration, Easter, Festival, New year & Wedding.

Achari Masala Powder Recipe

Achari Masala Powder Recipe is very easy recipe. You can be prepare in bulk and store in airtight container for more than 3 month.You can use this powder in Achar, Achari Began Recipe, Meat & Achari Bhindi Recips.

Ingredients:-

2 tbsp Coriander Seeds (dhaniya)
1 tsp Fenugreek Seeds (methi)
1 tsp Mustard seeds (sarso)
1 tsp Nigella Seeds (kalonji)
1 tsp Cumin seeds (Jeera)
1 tsp Fennel seeds (Saunf)
2 tbsp Garam Masala Powder
1 tbsp Tumeric Powder (Haldi)
4 dry red chillies (Lal Mirch)

How to make Achari Masala Powder :-

Take a flat frying pan and roast all the ingredients on low flame. Keep aside.
Take a grinder and put all roast ingredients into it. Grind and prepare smooth powder.
Transfer this powder in an airtight container for future use.

Gajar Ka Halwa

Ingredients:-

  • 1/2 kg Carrots.
  • 1/2 cup milk
  • 100 gm Khoya (1/2 cup) properly mashed.
  • 1/2 cup sugar
  • 2 tbsp ghee
  • 1/2 tsp green cardamom powder
  • 1 tbsp chopped nuts
  • 8-10 raisins (Kishmish)

How to make Gajar ka Halwa in Microwave:-

  • Wash carrot and peeled and grated.  Take a deep bowl and mix grated carrots , sugar and milk.
  • Microwave covered for 10-20 minutes.
  • After that add ghee, raisins and khoya mix it well. Microwave uncovered for 10-15 minutes.
  • After 10 minutes add cardamom powder and chopped nuts. Garnishing with nuts.
  • Serve it hot.

Sabudana Vada Recipe

Sabudana Vada is a very healthy and delicious food. Sabudana Vada mostly prepare in fasts / vrat days Navratri vrat, Mahashivratri Vrat, Janmashtami Vrat & etc.

Ingredients:-

  • 1.5cups soaked sago (sabudana) ,
  • 1.1/4 cups boiled , peeled and mashed potatoes
  • 1/2 cup roasted and coarsely crushed peanuts
  • 2 tsp green chilli fine chopped
  • 1 tsp lemon juice
  • 2 tsp sugar
  • 1/4 cup finely chopped coriander 
  • salt (lahori namak) to taste
  • oil for deep-frying

How to make Sabudana Vada Recipe:-

  • Take a deep bowl and wash sabudana 2-3 times. Soaked sabudana over night.
  • After that drain sabudana.
  • Take a another deep bowl and combine all the ingredients and mix well. When this mixture prepare just like dough, divide this mixture into 10-12 equal portions flat round. 
  • Take a wok / frying pan. Heat the oil in this frying pan on medium flame. When the oil become heat, deep fry the vada till they turn golden brown in colour from both sides.
  • Drain out vada on paper.
  • Serve hot vada with curd, coriander chutney and tea.
 

Sabudana Papad

Ingredients :-

  • 250 gm soaked sago
  • 50 gm finely chopped spring garlic
  • 50 gm finely chopped spinach
  • 2 pinches salt
  • 1 teaspoon cumin seeds
  • 75 gm rice flour
  • 50 gm finely chopped spring onions
  • 10 gm powdered,ground black pepper
  • 10 gm finely chopped green chilli
  • 200 ml water
  • Chaat Masala for sprinkle

 

How to make Sabudana Papad:-

  • Take a bowl and soak sabudana for over night. 
  • Take a pressure cooker and transfer soaked sabudana into it. Add salt, perrer and cumin seeds in this cooker along  with the water and allow it to simmer.
  •  Add onion, garlic, green chillies, spinach add them to the sabudana gravy.
  • Take a deep bowl, add rice flour and some water, stir it well to prepare a fine batter. When this batter become ready, pour this batter into the cooker and cook for about 20-25 minutes on low flame.
  • After that, take a clean plastic sheet or a big polythene. Pour 1-2 tbsp the batter in the round shapes.
  • Dry the papad in sunlight. It will be take about 2-3 days for papad to be ready.
  • Take a wok and heat oil into it on medium flame. when oil become heat put a papad into it for deep frying.
  • Put out the papad and place it in a napkin.
  • Sprinkle some chaat masala on it.
  • Serve it with tea.

 

Urad Dal Papad

Ingredients:-

  • 1⁄2 kg Black Gram Flour (urad dal)
  • 1⁄2 tsp Cumin Seed
  • 1⁄2 tsp Carom Seeds (ajwain)
  • 1⁄4 tsp Bicarbonate of soda
  • Salt as per taste
  • 4 tbsp Oil
  • Chaat Masala for sprinkle 

How to make Urad dal Papad:-

  • Take a big bowl and add black gram flour, cumin seeds, carom seeds, bicarbonate of soda and salt. Mix it well.
  • Add some water and prepare a very hard dough.Cover this dough and keep it aside for 2-3 hours.
  • Make small balls by this dough.
  • Apply some oil on the rolling board or rolling pins.
  • Roll out each balls by the rolling board with the help of rolling pins in a round movement.
  • Same procedure follow  for preparing remaining balls.
  • Place these papad on a cloth or polythene. Dry the papad in sunlight.
  • Turn out after 23 hours. Dry them for 1-2 days.
  • Take a wok and heat oil into it on medium flame. when oil become heat put a papad into it for deep frying.
  • Put out the papad and place it in a napkin.
  • Sprinkle some chaat masala on it for delicious taste.
  • Serve it with tea and coffee.
 

Rice Papad

Ingredients:-

  • 1 Cup Rice flour
  • 1-2 tbsp Oil
  • 1/2 tsp Salt 
  • 1/4 tsp Cumin seeds
  • Chat Masala


How to make Rice Papad / Chawal Ke Papad:-

 
  • Take a bowl and add 2 cup of water and add 1/2 cup of rice and stir well until the lumps dissolves completely. Add reaming rice flour slowly and make a smooth batter.
  • When no lumps in the batter add cumin seeds with salt into this batter. Stir well. Now batter is ready. Keep it aside for 10-15 minutes.
  • Take 2 cup of water in a vessel and put it on the flame. Cover the vessel until boil the water.
  • Take a plate and grease with some oil.
  • Stir the better and pour this batter 1-2 tbsp on the greased plate. Spread the batter over the grease plate. Place this plate on the vessel. Cover this vessel. Let the papad be cooked in the stem.
  • Remove the lid after 2-3 minutes. The color of papad has changed. Take a plate off the vessel and allow it to be cool down completely.
  • When the papad becomes completely cool down, then it comes out of the edges with the help of a knife slowly. Place the papad on a polythene or a cloth.
  • Do the same procedure to make other papads.
  • Keep the papad in the sun for 1-2 days for dry them completely. Turn it over after every 3-4 hours.
  • Papad are dried completely after 2 days. Papad are ready to fried.
  • Heat oil in a wok  for deep fry papads. Oil should be very hot. Take a papad and place into the oil, press and flip the side of the papad until the papad crispy is done.
  • Drain out and put on a tessu paper or a kitchen paper towel.
  • Sprinkle some chaat masal on it.
  • Serve it with tea or coffee. 
 

You may also like below dishes:-

 

Murmura Ladoo

Ingredients :-

  • 250 gm murmura (rice puffs)
  • 750 gm jaggery
  • 3 1/2 cups water


How to Make Murmura Ladoo (Laddu):-


  • Take a Wok or a pan place jaggery and water on low flame and mix it well. When the jaggery dissolves stir it well and increase the heat.
  • Cook until it become 2 thread consistency.
  • Add murmura quickly into jaggery. Mix it well. switch off the flame.
  • keep it to be light warm. When this mixture is light make small ball by your oiling hands.
  • Keep it to be cool
  • Serve it


Garam Masala Powder

Ingredients:-

  • 10 Bay leaf
  • 10 Black cardamoms (Badi Ilaychi)
  • 6 to 8 green cardamom pods
  • 2 tbsp coriander seed
  • 1 tbsp whole cumin seed
  • 1 tbsp whole black peppercorns
  • 1 tsp whole cloves
  • 1 tsp fennel seed
  • 2-3 stick of cinnamon
  • 1 star anise pod 
  • 1/2 teaspoon ground nutmeg or mace



How to make Garam Masala Powder:-


  • Take a frying pan and place all ingredients in it on medium heat. Cook, tossing frequently, until aromatic and toasted-smelling, about 1-2 minutes. 
  • These materials have to be heated so that they can easily dry up. So, do not heat more. Transfer to a Ingredients in a grinder. Add ground nutmeg. Powder until it becomes a fine powder. 
  • You can be stored garam masala powder in an airtight for up to 6 months.