Coriander Powder / Dhaniya Powder

Coriander Powder (aka Dhania powder) is an essential ingredient in almost all Indian Recipes including Kadhai Paneer, Punjabi Bhindi Masala, Matar Paneer, Gobhi Matar and many more. It is used extensively in Latin-American and Mexican cooking too. Coriander Powder is made from freshly roasted Coriander seeds. Though Coriander Powder blends into the flavors of the dish and does not have a flavor that distinctly stands out so that one does not feel its presence, you would certainly feel its absence in the reduced flavors of the dish if the Coriander powder is not added. Besides being a taste additive, Coriander Powder has a lovely, mild aroma that stimulates one's appetite. Also, Coriander Powder has great medicinal value too - it has many curative and cooling properties and aids digestion.

Coriander Powder is easily available in any Indian store. However, the powder loses a lot of its flavor & aroma within a few days after its preparation, so the pre-packaged powder is but a shadow of its fresh version. Hence, it is quite common for household cooks to prepare their own Coriander Powder & store it in an airtight container. This can be done by purchasing Coriander Seeds (also easily available in any Indian store), roasting the seeds briefly on a dry pan and then crushing them in powder form using an electric grinder or mortar-and-pestle. I always prepare my own Coriander powder using seeds - making enough to last a few days after which I make a fresh batch, and slight extra effort is overwhelmingly out-weighed by the flavorful results. 

Ingredients:

6 tbsps Coriander seeds

How to make Roasted Coriander Powder

1. Place a non stick pan on medium heat.  
2. Add the coriander seeds & dry roast till they are slightly darker in color and fragrant. Do not let the seeds turn dark brown. Immediately remove from heat & let them cool completely.
3. Grind into a fine powder using a spice grinder / Dry coffee Grinder.
4. Store in an airtight container.

Tips:

1. I use Dry Coffee Grinder to grind it into a fine powder.
2. Roasted Coriander Powder can be stored in an airtight container for several months.

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Pomegranate Powder / Anardana Powder

Ingredients:

4 tbsps Pomegranate Seeds

How to make Pomegranate Powder

1. Place a nonstick pan on medium heat.
2. Add the pomegranate seeds and dry roast the seeds till the moisture evaporates. Remove from heat & cool to room temperature.
3. Grind it coarsely.
4. Store it in a dry airtight jar.

Tips:

1. Pomegranate Powder is naturally clumpy.  Clumps can be broken up before use with a spoon or mortar and pestle. 
2. To minimize clumping, keep away from light and moisture. 

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Roasted Cumin Powder / Jeera Powder

Cumin Powder (Jeera Powder) is a pre-dominant spice (Masala) in Indian cooking, and is used extensively in myriad of Indian recipes. Cumin also holds the distinction of being one of the most popular spices across the globe and prominently features in the cuisines of multiple regions -  Middle Eastern, Chinese, Mexican, African. It is an aromatic spice that lends it bitter-warm flavors to many popular Indian dishes and is widely used in curries, salads, soups & condiments such as Cucumber - Mint Raita (Yogurt), Green Chickpea Salad, Aloo Dum, Tamarind Chutney, Bhindi Masala, Rajma, Chole, Matar Paratha & many more. In ancient Indian cooking, spices were used to provide medicinal benefits in addition to enhancing the aroma & flavor of the dish. To name a few of Cumin's many health benefits - besides aiding in digestion and stimulating appetite, Cumin helps to de-toxify the body, improves the body's metabolism by providing heat, helps relieve cold due to antiseptic properties.

Cumin Powder can be purchased from any Indian grocery store. But keep in mind that the pre-made powder does not even come close in aroma & flavor when compared with the freshly prepared powder from Cumin seeds. The seeds are just as readily available in any Indian store, and they are dry roasted and ground to a powder using a mortar-and-pestle or an electric blender. Another benefit of making your own Cumin powder is that dry roasting the Cumin seeds brings out a lovely smoky flavor that is not found in the pre-packaged powdered Cumin. In my kitchen, I make small batches of Cumin powder to last a few days, and store them in an airtight container to retain their freshness.

Ingredients:

6 tbsps Cumin seeds

How to make Roasted Cumin Powder

1. Place a non stick pan on medium heat.  
2. Add the cumin seeds & dry roast till they are slightly darker in color and fragrant. Do not let the seeds turn dark brown. Immediately remove from heat & let them cool completely.
3. Grind into a fine powder using a spice grinder.
4. Store in an airtight container.

Tips:

1. I use Dry Coffee Grinder to grind it into a fine powder.
2. Roasted Cumin Powder can be stored in an airtight container for several months.

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