"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

 

Discover the Rich Flavours of Hawaij Spice – A Staple in Yemeni Cuisine

    Embark on a flavourful journey to the heart of Yemeni cuisine with the enchanting Hawaij Spice recipe. Known for its robust aroma and versatility, Hawaij is the secret behind the vibrant flavours in many Arabian and Mediterranean dishes. Today, I’m thrilled to share how you can create this exotic spice blend right in your own kitchen!

    Hailing from Yemen, Hawaij translates simply to 'mixture' in Arabic. This spice blend is deeply ingrained in Yemeni culture and is crucial for creating the authentic tastes found in traditional dishes like Chicken Mandi and Yemeni soup. While it's readily available in some Arab markets, making Hawaij at home brings a fresher, more potent kick to your meals.

    While store-bought mixes offer ease, the vivid explosion of flavour from a freshly ground homemade spice mix using pristine Arabian cooking spices is incomparable. Crafting your own Hawaij Spice Mix not only guarantees peak quality and aroma but also takes your culinary creations to an entirely new height. Experience the unmatched freshness and convenience of DIY spice blends. 

For more delightful recipes inspired by Middle Eastern Cuisine, click here...

Preparation Time : 5–10 Minutes
Cooking Time: 5–10 Minutes  

"Unlocking the Secret of Yemeni Kitchens: Mastering Homemade Hawaij Spice"

"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

Ingredients:

Method:

• In a dry frying-pan over medium heat, toast the coriander seeds, peppercorns, cardamom pods, cloves, cinnamon, and mace. Stir frequently for 2–3 minutes until aromatic but not burned.
• Remove from heat and let cool. Then add the dried ginger, turmeric powder, and grated nutmeg.
• Grind the mixture to a fine powder using a spice grinder or a mortar and pestle.
• Allow the freshly ground spice to cool before transferring it to an airtight jar for storage.

"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

Storage Tips: Keep your Hawaij spice mix in a cool, dark place to maintain its potency and flavour. When properly stored, it can last for several months.

*Remember: When toasting spices, the key is vigilance. Keep the heat medium and stir constantly to ensure even roasting without burning.

• Soups: Adds a warm, rich depth to broths.
• Rice dishes: Perfect for rice dishes like Mandi, fragrant pilaf or biryani.
• Marinades: Elevate chicken, lamb, or beef with a rub of this spice mix.

"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

    Making your own Hawaij spice mix not only adds a personal touch to your cooking but also connects you with the rich traditions of Yemeni cuisine with Authentic Mediterranean spices.  Whether you’re spicing up a weekday dinner or experimenting with new flavours, Hawaij is your gateway to an exotic culinary adventure.

    Embrace the essence of Arabian nights with every pinch of Hawaij Spice, and stay tuned for more culinary explorations on "Essence of Life - Food."

From Roots to Powder: Crafting Homemade Turmeric Gold

Aromatic Alchemy: The Magic of DIY Turmeric Powder in Your Oven

    Turmeric! That golden touch of a turmeric that turns every dish it touches into a vibrant masterpiece. But before we dive into the sunny world of making your own turmeric powder, let’s pause and soak in the essence of summer in India, a season that paints my memories with the most delightful culinary traditions.

Memories of Summer!

    With the arrival of summer, my thoughts often meander to the bustling activities that take centre stage in many Indian households. The preparation of Vadam/Vadagam (known by various names across South Indian languages) becomes the season's highlight, embodying the spirit of preservation and community. As the women folk get busy with pickles, Vathal, Vadams, Appalams, and spice powders, the air fills with anticipation and the fragrance of sun-dried treasures.

    This ritual isn't just about food; it’s a celebration of seasonality, sustainability, and shared effort. My family, like many others, turns our verandah into a mini solarium, drying grains, pulses, and spices, ensuring that the pantry is stocked for the year. The making of Vathal and Vadam is particularly close to my heart. These crisp delights, made from seasonal produce, are spread out for sun drying under the watchful eyes of the women and their little helpers – the children on summer break, tasked with shooing away the ever-curious crows with inventive methods like black umbrellas.

Sunshine in a Jar, Minus the Sun

From Roots to Powder: Crafting Homemade Turmeric Gold

    Living in a tropical paradise like Malaysia, you'd think sun-drying would be the way to go. Ah, but here’s the twist – the high moisture levels in the air play the mischievous antagonist in our drying drama. After a few soggy mishaps and battles with the mould, I turned to my trusty sidekick, the electric oven.

    The oven has been a game-changer for my spice-drying adventures. It gives me that perfect crispness, preserving the freshness and extending the shelf life of the turmeric powder. The beauty of using an electric oven lies in its simplicity and efficiency. No more chasing the sun, no daily setups and take-downs. Just peel, slice, dry, and grind – all within a few hours.

    The idea to make turmeric powder at home was born out of a spontaneous desire to capture the essence of fresh turmeric in a jar – without additives, artificial colours, and preservatives. What I ended up with was a batch of turmeric powder so vibrant, so aromatic, it was like bottling sunshine – the kind that shines bright with flavours and health benefits.

From Roots to Powder: Crafting Homemade Turmeric Gold

The Benefits of Fresh, Fragrant Homemade Turmeric Powder

    Aside from making you feel like an alchemist, homemade turmeric powder is a powerhouse of benefits. It’s fresher, which means more of those curcumin goodies that fight inflammation and boost brain function. 

    This journey into making turmeric powder at home, much like the stories of Vadam and Vathal preparations, is a testament to the beautiful blend of tradition and innovation. It’s a celebration of embracing our roots while adapting to our surroundings – making the old new again and finding joy in the process.

    Homemade turmeric powder is not just about the end product; it’s about the journey. It’s about taking control of what goes into our food, embracing the purity of ingredients, and revelling in the satisfaction of self-sufficiency.

For additional Homemade Spice Powder Recipes, Click here...

 Golden Secret Unveiled: Easy Homemade Turmeric Powder Recipe

From Roots to Powder: Crafting Homemade Turmeric Gold

Why Go Homemade?

    First off, let's talk about why you should consider making your own turmeric powder. For starters, it's all about purity and potency. The store-bought stuff? It’s fine, but it can be a hit or miss with its flavour and health benefits. When you grind your own, you're the alchemist behind the golden treasure - the Turmeric.

From Roots to Powder: Crafting Homemade Turmeric Gold

The Golden Process - How to Make Fresh, Fragrant Turmeric Powder at Home

• Select Your Turmeric: Not all roots are created equal. Look for fresh, plump turmeric roots that feel firm to the touch. The brighter the orange, the more potent the powder.
• The Cleaning Crusade: Turmeric roots can be the dirt-huggers of the plant world. Give them a good scrub under cold running water to remove any lingering dirt.
• Curing the Roots: Before being dried and powdered, fresh turmeric undergoes a curing process. This involves boiling the turmeric rhizomes followed by sun-drying/oven drying. Boiling serves two purposes: it gelatinizes the starch in the turmeric, and it enhances the colour while ensuring uniform distribution of the vibrant pigment throughout the rhizome.

Turmeric Roots - sliced and ready for drying/oven -roasting

•  Slice and Dice: Thinly slice the roots. Remember, the thinner the slice, the quicker the drying. Plus, it’s a great way to practice your ninja skills.

Sliced Turmeric roots lined up in a baking tray.

•  Sun Drying or Oven Roasting?: You have two paths here. The traditionalists can let the slices sunbathe for a few days. For those of us not blessed with endless sunny days or patience, a low-temperature oven roast for a few hours will do the trick.  

Oven-roasting process: Turmeric roots undergoing oven roasting to achieve a crispy texture.

• I oven-roasted the turmeric slices at 120 °C until they reached a crisp texture, allowing me to easily crush them into powder between my fingers.

• Grinding: Once your turmeric slices are dry and brittle, it's time to grind. A high-powered blender or coffee grinder can turn your dried slices into fine, aromatic powder.

Ground Turmeric Powder

• Sieving: To ensure a fine powder, pass your ground turmeric through a sieve. Anything left behind can be re-ground or used as a rustic, chunkier powder

• Storage: Store your golden powder in an airtight container, away from direct sunlight. It’s like sunblock for your turmeric, keeping it fresh and potent.

From Roots to Powder: Crafting Homemade Turmeric Gold

  Tips and Notes:

• Select fresh, firm turmeric roots for the best results.
• Wash and dry the turmeric roots thoroughly before beginning the process.
• To avoid staining, consider wearing gloves while handling the turmeric roots.
• Use a sharp knife or food processor to slice the turmeric roots evenly for faster drying.
• Ensure that the turmeric slices are spread out in a single layer for even drying.
• Check the turmeric slices periodically while drying to prevent over-drying or burning. 
• Store the homemade turmeric powder in an airtight container in a cool, dark place to maintain its freshness and potency.
• I used approximately 500 grams of fresh turmeric roots, yielding approximately 150 grams of turmeric powder.

From Roots to Powder: Crafting Homemade Turmeric Gold

    Now that you’ve got your golden powder, what’s next? It's an ingredient used in my daily cooking, so elevate your dishes with a pinch of your homemade magic.  Making your own turmeric powder is not just about the end product. It’s about embracing the process, connecting with the ingredients, and injecting a bit of homemade love into your cooking. Plus, it’s a great way to impress friends and add a pop of colour to your Instagram feed.

INDIAN CHAI MASALA POWDER

    When we talk about Chai or in Indian terms - a Tea. It's just brewed tea decoction mixed along with Milk and sweetened with Sugar(?).  But in elaborate terms it can be named as Masal Chai.  Masal Chai is nothing but spicing up a simple Chai or Chaya(that's what we call Tea) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above & a few other Indian Spices like Fennel, Peppercorns, Nutmeg etc.,  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.

    Fresh Spice powders gives out an aroma worth the time.  But every time you pound fresh spices and then add them while brewing a tea is mostly a bit of time taking.  So as normal as any Indian kitchen, we all do have a blend of spices for Masal Chai, readily available when you are in a mood for an aromatic Masal Chai.

INDIAN CHAI MASALA POWDER

    Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices which makes Indian tea flavourful. Add this to your Masala Chai to make the perfect fragrant tea.  I usually make a small batch at a time and store it in an airtight container.  It is a quick fix and quick mix recipe, and what goes inside a Chai Masal Powder depends on personal preferences. More or less of an ingredient of your choice.  

    This Chai Masala Powder recipe has most of the spices normally used for preparing a perfect Indian style Kadak Masal Chai (Strong Spicy Tea).  So what makes an Indian Chai Masala Powder?

Fresh and new spices, and then store the ground Chai Masala Powder in an airtight container.

INDIAN CHAI MASALA POWDER

• Cloves : Cloves have antioxidants and anti-inflammatory  properties. It adds a slight spicy note with a deep earthy flavour to the Tea.
• Green Cardamom : Cardamom has antioxidants and cancer fighting compounds. It adds a mild sweetness with a wonderful aroma to the Tea.  Cardamom, as it is, does a wholesome justice for a Masal Chai.
  
• Black Peppercorns : Black peppers have anti-inflammatory properties. I usually do not add Peppercorns to Chai Masala, but if you prefer a spicy kick in your Tea, then peppercorns are a must add.
  
• Cinnamon : Cinnamon is an amazing spice with powerful medicinal properties. It gives a mild not of sweetness and a wonderful aroma to the Tea Mix.
  
• Dried Ginger Powder : Fresh Ginger is widely preferred while making a Masal chai.  But for a Spice Mix, dry ginger powder works best.  Ginger helps reduce inflammation and improves digestion and immunity.
• Rose Petals : It is an optional ingredient, but if you love a subtle aroma of rose in your tea, then add a few dried petals. Rose petals make the Tea fragrant, and it's certain to sooth your senses.
  

    Can add a few other spices like Fennel, Nutmeg etc., along with the above spices or just make it with the spices of your choice. Can make this Indian Masal Chai a bit more intricate by finishing it off, by serving it with a few mint leaves.  All the ingredients which goes into this spice powder mix are sure to appease your senses, tantalize your buds and also aids you with therapeutic properties.

INDIAN CHAI MASALA POWDER

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 HOW TO MAKE INDIAN CHAI MASALA POWDER/ SPICE POWDER FOR INDIAN MASAL TEA

INDIAN CHAI MASALA POWDER

INGREDIENTS:

Indian Chai Masala Powder:

Cinnamon(1") - 6 Sticks
Black Peppercorns - 1 Teaspoon (Optional)
Green Cardamom - 1 Tablespoon
Cloves - 1 Tablespoon
Dry Ginger(1" Piece) - 2 Nos.
Dried Rose Petals - 1 Tablespoon (Optional) 

INDIAN CHAI MASALA POWDER

NOTES:

• The traditional recipe calls for Cardamom & Ginger or dry ginger as main ingredients.
• Add the rest of the ingredients to suit your preference.
• Apart from the spices mentioned above, can add spices like Fennel Seeds, Nutmeg etc., 
  
• Can grind it into a fine/coarse powder. You can even sift the ground powder & store it, if you prefer.
• I usually make this Indian Chai Masla Powder in small batches.  This way it retains most of its flavours and aroma.
• Add any preferred sweetener. Can serve this Masal Chai without any sweeteners too.
• Tastes and serves best with its curative properties when served HOT.

KARUVEPPILAI PODI - CURRY LEAVES POWDER

    Indian Cuisine and the women folk had known their knacks of storing produces available in abundance for a long period in the best possible way. Maybe, in the form of drying, pickling, converting into spice powders, vadams, vathals, syrups etc., Indian women folk take meticulous measures to get these products stored for a longer time when the produces are in Season. And during Summers it is one common scenario where they make use of the scorching sun to get the produces sun-dried for better storage.

    Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties. As simple as it is, the list is quite long and versatile. Karuveppilai Podi has its place along with other spice powders like Idli Podi, Paruppu Podi, Poondu(Garlic)Podi, Kollu(Horse Gram)Podi, Sundal Podi etc. All these spice powders are prepared to stay for a longer time and with the idea of Ready-to-use purpose. A call for a lazy day or when you are tired or down with sickness, these ready to use items comes out like a saviour in Indian households.

    Karuveppilai Podi is a traditional Spice Powder & finds a special place in South Indian household. Every kitchen has a version of their own to name their style & to mark their taste and preference. Readymade spice powder makes the work simple and less time-consuming. 

   Just cook the rice, add a few teaspoons of any of these Spice Powders into the hot steaming rice, pour out a hearty drizzle of melted Ghee/Gingelly Oil and accompany it with your choice of side dish or just a simple Vathal/Vadam/Appalam. There you are with a hearty meal contenting to the core.

My husband's colleague who is from East Godavari in Andhra Pradesh bought us some fresh homemade Spice Powders like Paruppu Podi & Karuveppilai Podi along with Avakkai Urugai & Putherakulu a paper-like sweet famous from their region. It was the first time we tasted sweet like that. The Spice Powders were too good & it ran out in no time.

   Though I had never before made Karuveppilai Podi wanted to give a try to the same and there I went with my expedition. Fresh Curry Leaves from the Garden to the Kitchen & right away converted into Karuveppilai Podi/Curry Leaves Powder. Freshly roasted spices and Curry Leaves gave out a wonderful aroma. If stored properly, this Karuveppilai Podi stays good for months. Keep it refrigerated for longer shelf life. Trust me, nothing can beat the flavour & taste of this fresh homemade Curry Leaves Powder.

 For more recipes on SPICE POWDERS, Click here...

 Cuisine - South Indian

 Recipe Type - Spice Powder

 Spice Level - Medium-High

 Difficulty - Easy

 Yields - 1/2 - 3/4 Cup(Approximately)

 Author - SM

 Preparation Time - 5-10 Minutes

 Cooking & Grinding - 15-20 Minutes

To read about the HEALTH BENEFITS OF CURRY LEAVES, Click here...

HOW TO MAKE KARUVEPPILAI PODI - CURRY LEAVES POWDER

KARUVEPPILAI PODI - CURRY LEAVES POWDER

INGREDIENTS:

Curry Leaves - 1 Cup(tightly packed)

Bengal Gram Dhal(Chana Dhal) - 2 Tbspn

Black Gram Dhal(Urad Dhal) - 2 Tbspn

Dry Red Chillies 4-5 Nos.

Peppercorns - 1 Tspn

Cumin Seeds - 1 Tspn

Asafoetida - 1/4 Tspn

Tamarind - 1/2 Tspn

Salt - To Taste 

METHOD:

Preparation:

• Remove the Curry Leaves from the stalk.
• Wash it through running water and allow it to drain in a colander.
• Pat dry the Curry Leaves using a clean kitchen towel.
• Spread the Curry Leaves on a cloth and allow it to dry in the shade for 5-6 hours.
• The idea is to remove the moisture.
  

 For Karuveppilai Podi:

• Dry roast the Dry Red Chillies on a low flame until it pops and fluffs up and become hot.
• Add Peppercorns & Cumin Seeds to the above and roast until the cumin seeds splutter and turn fragrant.
• Add the Tamarind and roast it on a low flame for few minutes. 
• Add Asafoetida Powder and give a quick stir.  Fry this for a while.
  
• Remove the above ingredients from the pan and keep it aside.
• Add Bengal Gram Dhal/Chana Dhal and roast until it turns into golden brown. Transfer it from the pan and keep it aside.
• Then dry roast Black Gram Dhal/Urad Dhal until fragrant & it turns into a slightly reddish colour. Transfer it from the pan and keep it aside.
• Next, add the Curry Leaves and dry roast it on a low flame.
• Care should be taken not to brown the leaves. Once done leaves should break-off when it is crushed with the fingers. 
• Switch off the flame and allow it to cool.
• First, grind the Dhals & spices along with a dash of salt into a coarse powder using a mixer or a coffee grinder. 
• Then add the Curry Leaves and grind it again.
• Grind Karuveppilai Podi into a smooth/coarse powder. 
• Allow the Karuveppilai Podi/Curry Leaves Powder to cool off completely before storing it.
• Store it in a clean & dry airtight container.
• Keep it refrigerated for longer shelf life.
• Serve Karuveppilai Podi along with hot steaming rice along with a hearty drizzle of melted Ghee/Gingelly Oil. 

NOTES:

• Can dry the ingredients under the sun before preparing Karuveppilai Podi/Curry Leaves Powder.
• Adjust the number of Red Chillies to suit your spice level.
• While measuring the Curry Leaves make sure it is tightly packed into 1 Cup measurement. 
• Care should be taken not to burn the ingredients. It would spoil the taste of the Spice Powder.
• Roast all the ingredients on a low flame.
• Freshly roasted ingredients yield flavourful Karuveppilai Podi/Curry Leaves Powder.
• Store the Karuveppilai Podi/Curry Leaves Powder in an airtight container in a dry place.
• Do not use a wet spoon or wet hand while using the powder.