Caramel Popcorn is a delicious, crispy snack made by tossing prepared popcorn in caramel sauce. Caramel Popcorn is a sweet twist to our regular popcorn and is one of the popular popcorn varieties. This popcorn at home is a bliss for movie, TV time & get together. Recipe includes 2 ways of making caramel popcorn with step by step pictures and video.

Caramel Popcorn is an all-time favourite snack for all ages that could be made at home easily. This recipe does not use corn syrup, just the basic kitchen staples and your delicious caramel popcorn is ready in minutes. I have given here 2 versions one using oven and other without using oven - Choose your favourite and enjoy!

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About Caramel Popcorn

Caramel Popcorn is caramel glazed popcorns that is beautifully textured, sweet, crispy and crunchy snack ideal for movie time, parties and sweet nothings. This recipe I have shared here stays crisp for weeks and is the best partner for your movie nights.

As this recipes makes caramel corn lasts for weeks it is best to make ahead and store. I personally love both the versions but the one that is baked stays crisp for weeks and also does not turn sticky. So if you are planning to store then I would recommend the baked version, for instant snacking you can try the non baked version.

Caramel Popcorn can be made with & without corn syrup. Considering the fact of accessibility of corn syrup at stores and for the convenience of making it at home, I have given Caramel Popcorn recipe without corn syrup here

Caramel Popcorn or simply Caramel Corn is my son's most favorite. I love caramel popcorn since my childhood days as my mother used to buy me a pack of these whenever we pass by the popcorn shop.

After I started to try homemade popcorn, I never look back buying them outside as the kids are fully satisfied with it. I often make it for their snack box or for our movie time at home.

Caramel Popcorn Video

Caramel is an evolution of sugar by heating it into a molten and crystal form that tastes like confectionery. Caramel is widely used as topping or flavouring for desserts, puddings & custard. Caramel Popcorn hence will add a sweet twist to the conventional popcorn that you will not just stop with one!

Caramel Popcorn - 2 versions

I have shared 2 versions of caramel popcorn here. Confused on which one to try? Planning to store for a longer time try the baked version, Looking for instant snack then try the instant version.

• Baked - This version uses brown sugar also it is baked to make it more crispier and last long.
• Instant - This version uses regular granulated white sugar and can be made for instant snacking.

Caramel Popcorn Ingredients

• Popcorn Kernels - Make sure to buy popcorn kernels and not the regular corn kernels from the store as all the varieties of corn kernels do not pop. Use good quality ones.
• Brown Sugar - Using brown sugar gives a intense caramel flavor. 2 portions of sugar for one portion of kernel is the right ratio for sweetness.
• Butter - Use fresh homemade butter if available else you can use the store bought ones.
• Salt - A pinch of salt is added for taste.
• Oil - Use regular cooking oil for popcorn- however ensure they do not impact the flavour of the popcorn as oils like coconut oil, groundnut oil will radiate its flavour into the food it is added to.
• Vanilla extract - added for flavor.
• Baking soda - is added for even thin coating of caramel on the popcorn. When added it foams up, increases in volume so easier to coat evenly.

How to make Caramel Popcorn Step by Step

Making popcorn

1.Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. Swirl the pan so that oil coats on all sides.

2.Once oil is heated add 1-2 popcorn kernels to check. Make sure to buy popcorn kernels and not normal corn kernels.

3.It will pop up in few seconds.This is the right temperature we need.

4.Now add ½ cup popcorn kernels. Give a quick stir.

5.Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.

6.It will start popping. Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.

7.Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.

8.Open and give a quick mix. Remove from flame. Give a quick stir - Check to see if all the seeds are completely popped.

9.Transfer to a bowl and set aside.

Using oven - Baked version

1. Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.

2.Give a quick mix.

3.Add 2 tablespoon water.

4.Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.

6.Give a quick mix. It will become frothy like this.

7.Add prepared popcorn.

8.Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes.

9.Spread it over a baking tray with parchment paper.

10.Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.

Instant Version - Without using oven

1.I cleaned the same pan and kept it on the flame. Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.

2.Do not disturb for few seconds until the edges start to brown. Keep stirring with a ladle. It will start to change color. Keep stirring and cooking in low flame.

3.Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.

4.Now add 1 tablespoon butter. Keep stirring it becomes frothy,

5.Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.

6.Give a quick mix.

7.Add popcorn to it.

8.Mix well until evenly coated. Switch off.

9.Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.

Enjoy snacking!

Expert Tips

• Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
• Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
• Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
• Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
• Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.

Serving & Storage

Caramel Popcorn keeps good forabout a week. Pop the corn fresh every time you need it so as to consume fresh and flavourful.  

Caramel Popcorn is ideal to be served in DIY tubs, big containers so that everyone pounce on it centrally.

FAQS

1.Can I skip baking soda?

Yes you can skip baking soda but the texture will change accordingly. For perfect gourmet tasting caramel popcorn baking soda is a must.

2.Can I use the regular corn?

No only popcorns pop - sweet corn or other varieties of corn does not pop. Popcorn are special variety of corn allowed to mature so that they develop hard skin enclosing moisture which pops out when roasted / heated.

3.Can I use any type of sugar?

Yes - you can use all varieties of sugar - white, brown, cane, country sugar. Just the time varies for each type to get caramelized.

4.Can we store the leftover?

Yes, very much. It keeps good for about a week in a closed air tight container.

5.Which version of caramel popcorn should I try?

Both taste equally good. If you are looking for an instant snacking option then try non baked version, if you want to store for a longer time then try the baked version.

If you have any more questions about this Caramel Popcorn Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Caramel Popcorn Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Homemade Chocolate is simple and easy to prepare with a melt in the mouth texture and tastes delicious. Homemade Chocolate can made in 10 minutes with just 4 available ingredients in your pantry. Recipe for Homemade Chocolate included with step by step pictures and video.

This Homemade Chocolate Recipe is one of the fail proof recipes that I use often to make chocolate at home. It requires just 4 ingredients which includes butter, milk powder, powdered sugar and cocoa powder.

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About Homemade Chocolate

Traditionally homemade chocolates are made using cocoa butter which gives it a very close taste to store bought ones but cocoa butter is not easily available everywhere. The next alternate is to use coconut oil and it gives a nice flavor to the chocolate and also healthy.

Coconut oil gives a mild flavor to the chocolate so if you like coconut oil flavor then you can use it. If you don't want the coconut oil flavor then I would recommend using cocoa butter. You can add nuts, dry fruits of your choice for the extra crunch.

This homemade chocolate is customisable according to your liking - you can use coconut oil, honey and cacao powder for a more healthier version. I have tried many variations using this recipe and it works like magic every time.

Store bought chocolates are made using cocoa beans from the scratch and it is a lengthy process - It includes first cutting the cocoa fruit removing the seeds which are called cocoa beans, fermenting the beans, dehydrating them, roasting it the cocoa beans, then removing the outer skin and collecting the cocoa nibs then grinding it along with sugar and melted cocoa butter to a smooth paste, then pour into mold and let it set.

This easy homemade chocolate can be made easily and quickly in no time. When compared to the lengthy process of chocolate making this is a quick and easy version that gets done in just few minutes. This is one of the best homemade chocolate recipes that I have tried so wanted to post it here.

Homemade Chocolate Video

Cocoa powder vs Cacao powder

I have tried this homemade chocolate using both cocoa powder and cacao powder and there is no much difference in taste and texture. Cacao power is more healthier as it is minimally processed so it is more natural. Now that I have been used to cacao powder that I no longer use cocoa powder at all. The color of cacao powder is mild when compared to coco powder but that does not give much difference to the dishes that we make using it.

Similar recipes

• Homemade crackle chocolate
• Homemade white chocolate
• Chocolate bark
• Chocolate truffles
• Cake balls

Homemade Chocolate Ingredients

• Coconut oil - Use good quality coconut oil which has mild flavor.
• Milk powder - Use fresh milk powder that tastes good. It is ok to use fine or coarse variety as we are going to grind it at the final step.
• Sugar powdered - You can pulse normal crystal sugar, sieve and use it.
• Cocoa powder - Use fine good quality cocoa powder or cacao powder.
• Vanilla extract - adds a mild flavor to the chocolate. You can use homemade or store bought vanilla extract.

Coconut oil vs Cocoa Butter

I have tried with all these in different occasions and here is what I personally prefer

• Coconut oil - This is one of the healthy options to use but gives a flavor of coconut oil to the chocolate so if you like coconut oil flavor then you can use it.
• Cocoa Butter - Cocoa Butter is one of the most commonly used ingredient for homemade chocolate and it sets the chocolate in room temperature itself. If you can source it easily then you can use it.

How to make Homemade Chocolate Step by Step

1.Boil water in a sauce pan first.

2.Place a heatproof bowl over it. Make sure the bowl is dry and the base of the bowl should not touch the boiling water. Add ½ cup coconut oil to the bowl.

3.Add ½ cup sugar powdered to it.

4.Whisk well without any lumps.

5.Add ½ cup cocoa powder.

6.Whisk well until smooth.

7.Finally add ¼ cup milk powder.

8.Whisk well until smooth without any lumps. Switch off and cool down completely.

9.Transfer this to a mixer jar. Grind it smooth in high speed for 2-3 minutes. The mixture should be silky smooth.

10.Add ¼ teaspoon vanilla extract. Give a quick mix.

11.Pour into chocolate molds.

12.I poured in these small chocolate molds also. Freeze for 1 hour or refrigerate for 2 hours minimum.

13.Gently demold.

Store in fridge and enjoy!

Expert Tips

• Heat - Make sure to have the flame in low once water starts to boil.
• Cocoa butter - You can replace coconut oil with cocoa butter too.
• Sugar - Take granulated sugar, powder it in mixer, sieve and use it. Alternatively you can use icing sugar too.
• Replacement - You can replace sugar powdered with honey or cane sugar too.
• Cocoa powder - Use good quality unsweetened cocoa powder.
• Mixing - While mixing scrap sides and mix well. Use a whisk for easy mixing.
• Transfer to molds - Make sure to transfer the mixture to the mold quickly once the dry sieved mixture is added. Otherwise the mixture will get thick and you will not be able to pour.
• Setting the chocolate - Set in freezer for 1 hour or set in fridge for minimum 2 hours.
• Variations - You can add chopped nuts like almonds, cashews, pista or any other favorite nuts of your choice. If you like dry fruits add tutti frutti or chopped dates etc.

Serving and Storage

These chocolates should be stored in fridge as it tends to melt easily in room temperature. Always store in fridge until serving time. It keeps well for 2 weeks in fridge and in freezer for more than 1 month.

FAQS

1.What is double boiling method?

Take a sauce pan add water let it boil. Then place a mixing bowl over it make sure its dry and the base should not touch water. This is called double boiling method.

2.I don't have silicon mold, Can I make this chocolate?

Yes you can make it - just spoon the mixture on a plate or parchment paper into small circles (as the mixture is runny it may have irregular shape only) and let it set. You can even set it in small steel or glass cups but while demolding run a knife at the sides and demold.

3.Should only glass bowl used for double boiling method?

No not at all you can use any heat proof bowl even steel bowl but make sure it is dry and with no moisture. Also the base of the bowl should touch the boiling water inside.

4.What can I replace with sugar powdered?

You can use jaggery, cane sugar, brown sugar or even honey.

5.Why is my chocolate grainy and not smooth?

If the mixture is over heated or not grind properly it may turn grainy. In that case grind it in mixer until smooth then set in molds.

If you have any more questions about this Homemade Chocolate Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Homemade Chocolate Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sugar sprinkles are colorful sugar topping used for decorating cookies, cakes and even cupcakes. They are made by mixing plain sugar with food colors and baking it until slightly crisp. I usually make this when I bake cookies at home and want something fun on top. It adds instant color and makes any baked goodie look more tempting.

These homemade color sprinkles are very easy to make and cost effective too. You can choose your own colors and avoid preservatives. The taste is mildly sweet and it gives nice crunch when used on cookies. Once you try making this at home, you won't feel like buying store ones.

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About Sugar Sprinkles

Sugar sprinkles are basically colored sugar crystals used as topping or decorations. They are commonly used on cookies, cakes, donuts and festive bakes. Making them at home is very simple and does not need any fancy ingredients also.

The texture of these sprinkles is slightly crunchy and dry once cooled. Initially they may look little moist but after drying they become perfect. The color comes out bright and shiny when baked at low temperature. Let them cool down completely, so that they do not stick to each other.

You can make sprinkles in any color you likered, yellow, green are common but you can try blue, pink or even mix colors. They can be stored for long time if dried properly and kept airtight. I usually make small batches so colors stay fresh. It hardly takes time and makes baking more fun.

I usually make these sprinkles whenever I bake cookies for kids or festivals. Kids also enjoy shaking the bags and mixing colors.

Sugar Sprinkles Ingredients

• Granulated sugar - I have used plain white sugar for making the sprinkles. It gives the base and sweetness. You can use caster sugar also but texture may change slightly.
• Food colors - I have used gel food colors in green, red and yellow. It gives bright color to the sugar. You can use liquid food colors also.

Why This Recipe Works

• It is a easy and needs only two basic ingredients.
• You can control the colors and avoid preservatives.
• This recipe is quick and does not take much time.
• It adds color, crunch and fun to baked items.
• You can store it and use whenever needed.

Similar Recipes

• Tutti Frutti cookies
• Sugar Cookies
• Nutella cookies
• Shortbread cookies
• Fruit and Nut Cookies

How to make Sugar Sprinkles Step by Step

1.Measure sugar and keep it ready. Choose your food colors.Now divide the sugar into 3 ziplock bags.

2.Pour 3-4 drops of  red, yellow and green food colors in each separate ziplock bags. Now shake each bag well.

3.Shake it well so that the colors are evenly distributed, shake and keep mixing until the colors are evenly mixed.Preheat oven at 100 deg C for 10 minutes. In a baking tray lay 3 small aluminum foils, transfer the sugar mixture to the foil.

4.Spread it with a fork so that it forms a thin layer. Bake at 100 deg C in preheated oven for 5-7 minutes. Allow it cool down for 15 minutes.

5.Your homemade sugar sprinkles are ready. It will look slightly moist but after cooling down it becomes dry. Cool down completely then store.

Store in a clean airtight box. No need to refrigerate but if you want to have a longer shelf life then refrigerate it.

Expert Tips

• Color mixing - I add few drops first and then mix. Try not to add too much color or sugar will become wet.
• Shaking method - I just shake the zip lock bags really well so the color spreads evenly. Keep shaking till no white sugar is seen.
• Baking step - I bake at low temperature only. This helps drying and gives slight glitter to the sugar.
• Cooling time - I always let it cool fully before storing. If stored warm it may turn sticky.
• No oven option - If no oven, I dry it in shade for a day. Do not dry in sun as color may fade.

Serving and Storage

Use these sugar sprinkles on cookies, cakes, cupcakes or even on ice creams. They look very colorful on festive bakes. Store leftover sprinkles in a clean airtight box. Doesn't need to refrigerator but for longer shelf life keep it in fridge. Make sure it is completely dry before storing.

FAQS

1.Can I use powdered food color?

Yes you can use powdered color. Mix it with a drop of water first and then add to sugar.

2.Why my sprinkles look moist?

They look moist when hot. Once cooled fully they will dry up.

3.Can I skip baking?

Baking helps in drying and gives shine. If skipping, dry in shade for a day.

4.How long can I store?

It stays good for weeks. If dried well and stored airtight.

5.Can I mix colors together?

Yes you can mix colors but it may turn brownish. Separate colors look better.

If you have any more questions about this Sugar Sprinkles for Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sugar Sprinkles for Cookies? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

These leaves are already known for their nutrients, and making the powder fresh at home gives a much better, kind of cleaner taste than the store-bought ones. When you roast the leaves slowly, they turn nice and crisp and mix so well with the dals and spices. The powder feels light on the stomach but still gives flavor because of all those roasted ingredients together.

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About Drumstick Leaves Powder

Drumstick Leaves Powder is an aromatic spice powder made using roasted moringa leaves, dal and a few spices. It has a bit coarse texture and not fully smooth, which gives that homemade touch. You can mix it with hot ghee rice or have it with dosa. The roasted moringa leaves add a deep earthy taste that mixes really well with the lentils. 

This powder is quite common in many South Indian homes where podis are like a regular part of daily meals. The mix of dals like urad, chana and moong along with coriander seeds and jeera gives a warm flavor that kind of ties everything together.Some people even add garlic as another small variation. Hing gives a tiny lift and balances the leaves also.

It is a very versatile podi because you can sprinkle it on poriyal, mix with curd, or even add it in simple stir fry. Some people use it like a health supplement too since moringa leaves are known for iron, fibre and few more nutrients. Roasting the leaves well is the main step as it removes the raw smell and helps the powder stay good for longer time.

Drumstick Leaves or Moringa or Murungai keerai has a lot of health benefits so I make this quite often at. least twice a month. Drumstick Leaves Powder will be a great sidedish with rice and ghee. I make mostly this time tried this podi and its so flavorful. Do try this fresh and flavorful podi and store it.

I usually make only a small batch because the flavor stays more fresh like that. You can always adjust the spice by adding little more red chilli or even some pepper.

Drumstick Leaves Powder Ingredients

• Moringa leaves - I have used fresh leaves for this, they give natural earthy taste after roasting. You can use dried leaves too but the flavor comes little different.
• Urad dal - This adds body to the powder and gives mild nuttiness. You can add little more if you like thicker podi.
• Moong dal - I used this for soft roasted flavor and smoother texture. You can skip and increase urad dal also.
• Chana dal - This gives stronger nutty taste and helps balancing the earthy leaves. You can add less if you want the powder more light.
• Coriander seeds - I have used this for mild fresh aroma. You can add tiny bit more if you prefer stronger coriander flavor.
• Jeera - This is for flavor and digestion, it gives slight sharpness to the podi.
• Red chilli - I used one for mild heat. You can add more if you want the powder more spicy.
• Gingelly oil - This is used for roasting and gives warm smell. You can use any cooking oil but gingelly gives best taste mostly.
• Hing - This adds small punch and blends well with roasted leaves. You can skip if you don't like the flavor.

Why This Recipe Works

• It is very simple and uses basic Indian pantry ingredients.
• The roasted moringa leaves give strong earthy flavor that tastes homemade.
• You can adjust the spice level or the amount of dals accordingly.
• This powder recipe stays fresh for long when roasted well.
• You can just serve it with many dishes so it is quite versatile.

Similar Recipes

• Murungai keerai oothapam
• Murungai keerai poriyal
• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry

How to make Drumstick Leaves Powder Step by Step

1.Pluck the leaves from the stem. Measure 1 cup, rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.

2.Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.

3.Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.

4.Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture

Store in a clean airtight container.

Expert Tips

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Serving and Storage

Serve this with hot rice and ghee or sprinkle on dosa or idli. This goes well with curd rice also when you want something light. Store leftover powder in air-tight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1.Can I use dried moringa?

Yes you can, but roast them lightly and the flavor will be little different from fresh leaves.

2.Why is my powder tasting bitter?

Mostly the leaves or dals got over-roasted, try to roast on low flame next time.

3.Can I skip any of the dals?

Yes you can adjust based on taste, but mixing dals gives better balance.

4.Should I add garlic to this?

You can add roasted garlic for extra flavor, many people do this variation.

5.How long I store this?

If roasted well and stored dry, it stays good for 3 to 4 weeks easily.

If you have any more questions about this Drumstick Leaves Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Drumstick Leaves Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Asafoetida is a quite essential spice every Indian kitchen must have. It is that tiny pinch we add that gives great aroma and unique punch to our dals and curries. Most of us buy ready hing powder from stores, but fresh homemade hing powder has great flavor and stroNg aroma, and it is pure. When you make it at home, you can control how fine you want and the flavor also lasts longer.

When you make it fresh, you can really feel how much change it brings in the taste, especially in rasam, sambar and chutneys. I started making hing powder at home few years back. The solid hing may look small, but when you roast and powder it, the kitchen fills with strong traditional smell.

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About Asafoetida

Hing, also called as Asafoetida, is a gum resin obtained from plant roots, mostly used in Indian cooking for its strong flavor and digestive property. It is very common in South Indian homes, especially used in dishes with dal and legumes. The strong pungent smell becomes mild and pleasant once roasted and powdered.

In olden days, compound or solid hing was mostly used as it stays fresh for a long time. Nowadays most people prefer powdered one because it is easy to handle. But homemade hing powder from compound hing is always more pure and strong compared to packed ones. It just needs few minutes and little patience to make at home.

The solid hing pieces are cut into small chunks, lightly roasted till they puff up and then cooled down before powdering. The roasting part is very important because it removes raw smell and makes hing easy to grind. It can be stored for many months without losing aroma.

I usually make this in small batch and store it in an airtight bottle. When I open the jar, the smell itself reminds me of my grandmother's kitchen. It is one of those simple things that keeps the real taste of Indian cooking alive.

Asafoetida Recipe Video

Asafoetida Ingredients

• Solid / Compound Hing - I have used pure solid or compound hing bought from a local store. It gives stronger aroma and more flavor than readymade powder. You can use any good quality brand you get easily.

Why This Recipe Works

• This recipe is very simple and takes just few minutes to prepare.
• Homemade hing powder stays fresh for many months when stored properly.
• Roasting removes raw smell and brings that lovely nutty aroma.
• You get pure hing flavor without any added flour or filler.
• It makes all dishes taste better, even a small pinch is enough.

Similar Recipes

• Turmeric powder
• Garam masala powder
• Cumin powder
• Coriander powder
• Biryani masala powder

How to make Asafoetida Step by Step

1.Take compound hing (asafoetida), stretch it a bit. I used 2 small blocks.

2.Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.

3.All cut and ready.

4.Add it to a pan and dry roast it.

5.Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.

6.Cool down completely.

7.Transfer to a mixer jar.

8.Grind it to a fine powder.

9.Transfer to a plate, cool down completely. Store in a clean dry jar.

Expert Tips

• Cut small - I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
• Roast slowly - Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
• Cool down - Let it cool down completely before powdering else it become sticky.
• Grind fine - I use small dry jar to powder it very fine. It mixes easily in dishes.
• Storage - Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.

Serving and Storage

Use homemade hing powder just like store-bought one. Add a pinch while tempering for rasam, sambar or any dal dish. You can even use in chutneys and pickles for that traditional aroma. Store it in airtight bottle in cool dry place. It stays good for 6 to 8 months easily if handled clean.

FAQS

1.Can I skip roasting the hing?

No, roasting is must. It removes raw harsh smell and makes hing crisp which makes it easy to grind.

2.Why my hing turned sticky after grinding?

Maybe it was hot when powdered or too much moisture in air. Always cool it fully before grinding.

3.Can I use mixer for grinding?

Yes, use small dry mixer jar. Grind in short pulses to get fine powder.

4.Is this stronger than store bought hing?

Yes, very much stronger and pure. You can use less quantity while cooking.

5.How to make it mild if too strong?

You can mix small portion with rice flour or roasted urad dal powder to reduce strength.

If you have any more questions about this Homemade Asafoetida Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Homemade Asafoetida Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sambar Powder is a masala blend of lentils and spices that makes Sambar taste delicious. Sambar Podi or Sambar Masala is a handy spice blend mix common in most of South India households stocked to make Sambar effortlessly. Sambar powder enhances the taste and makes sambar flavorful, aromatic and tasty too.

Sambar Masala or Sambar Powder is flavorful when made at home rather than buying it from stores. You can feel the taste difference significantly when you try making sambar with the homemade sambar powder. It takes the taste of sambar to a whole new level.

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About Sambar Powder

Sambar Powder is one of the most essential spice blend mix needed to make Sambar. Sambar Powder or Sambar Masala is made using lentils, red chilies and few spices. Sambar is a South Indian curry made using lentils and vegetables. Sambar is served with tiffin items and also with rice.

There are many sambar powder recipes across South India prepared using varying ingredients and this recipe I have posted here is passed from my grandmother. Amma learnt it from and I got the recipe from amma's cookbook. This sambar powder is very popular among my friends and relatives that I usually make a big batch and pack it when I visit them.

Amma's sambar is very popular during my school and college days that my friends ask me to bring a separate dabba of sambar for them. I use this sambar masala even for puli kulambu and tamarind based curries and it tastes soo good.

Sambar Powder is a handy ingredient to make tasty, flavorful sambar easily & quickly. Sambar made with this Sambar Powder Recipe makes the dishes tastier - Idli, Dosa, Pongal, Vada, Oothapam gets to another level.

Sambar powder is an assortment of spices - They have rich medicinal value and makes the dish healthy & tasty to relish. Mittu just loves sambar especially this sambar - she would literally drink it with a spoon sometimes. For her sake, sambar is in our menu at least twice a week.

Sambar Powder - Sambar Masala - Sambar Podi

Sambar Powder, Sambar Masala, Sambar Podi, Thanjavur Sambar Podi, Udupi Sambar Powder, Iyengar Sambar Podi, Brahmin Sambar Podi all means one and the same Sambar Powder. Sambar powder is called in different names as they are vary slightly with regions & ingredients but the core Sambar Powder recipe is the same.

Sambar Powder Video

Sambar Powder Ingredients

• Red chillies or Laal mirch - Red Chilies makes the Sambar powder spicy. The quantity can be adjusted based on the family liking (mild spicy to very spicy). I have used round variety of red chilli for home style Sambar Powder(but you can replace it with regular chillies too) and the long variety of red chilli for Traditional Sambar Powder. Bydagi & Kashmiri Chillies can also be used individually or with a mix of one or more variety and both of them give excellent color and are less spicy. 
• Lentils / Dal - Toor Dal, Urad Dal and Chana Dal are added in equal proportions which makes the base of Sambar Powder. Dals influence the taste & color of Sambar powder.
• Coriander / Dhaniya - Coriander seeds is another key ingredient in Sambar Powder. Coriander seeds have a great flavor when crushed and thus the sharp differentiating taste of Sambar Powder.
• Fenugreek / Methi - Fenugreek seeds gives aroma & nutty, slightly bitter taste to Sambar Powder. Do not use fenugreek more than prescribed quantity as it will make the Sambar bitter.
• Black pepper or Kali Mirch or Pepper Corn - gives the sharp spicy taste to the Sambar Powder. It helps in digestion and weight loss by improving the metabolism of the body.
• Cumin - also called as Jeera adds earthy, warming and aromatic flavors to Sambar Powder. Jeera also aids in building up our immunity and has anti-bacterial properties.
• Mustard seeds - Adding mustard is this sambar powder recipe's specialty as I haven't seen many of them adding mustard in sambar powder. Mustard have anti-inflammatory properties and aids in digestion.

Sometimes we do not need answers to all the questions when we are comfortable with it. Especially question like: Why I make Sambar for the 4^th time in this week when it is barely Wednesday? Sambar made with my Mom's sambar powder recipe gives that emotion. This Sambar powder recipe is from my mother's handwritten book which was originally passed over orally for generations together.

I have shared my family's recipe passed over generations, you can try at home that will surely keep your family happy even when you make sambar 7 days in a week. Yes trust me and try it.

Similar Recipes

• Sambar
• Arachuvitta sambar
• Tiffin sambar
• Idli Sambar
• Kuzhambu milagai thool

How to make Sambar Powder Step by Step

1.Measure and keep the ingredients ready. First dry roast 3 cups red chilies along with ¼ cup urad dal till dal turns golden brown and chilies turn slightly browned and crisp, transfer to a plate. If dry red chilies is roasted separately it may get burnt easily so always roast it along with any dal.

2.Dry roast ⅛ cup pepper until crisp, let it crackle then transfer to the same plate and set aside.

3.Dry roast ¾ cup coriander seeds until golden and aromatic. Transfer to the same plate and set aside.

4.Dry roast 1 tablespoon fenugreek seeds until golden. Transfer to the same plate and set aside.

5.Next dry roast ⅛ cup cumin seeds until golden brown. Transfer to the same plate and set aside.

6.Then dry roast ¼ cup chana dal until golden brown. Transfer to the same plate and set aside.

7.Dry roast ¼ cup toor dal until golden. Transfer to the same plate and set aside.

8.Finally add 1 tablespoon mustard seeds let it splutter, transfer to the plate and set aside.

9.Cool down the roasted ingredients completely.

10.Transfer the ingredients to a mixer jar.

11.Grind it to a fine powder.

12.Spread it over a plate to cool down and then store in a clean airtight container.

Fresh aromatic sambar powder is ready!

Expert Tips

• Roasting vs Sun drying - You can even sundry the ingredients till crisp and then give for grinding. I usually prefer roasting as it is quick and easy.
• Red chilies - Adjust red chilies according to your spice level - 3 cups can be increased to around 4 cups or more if you prefer sambar powder to be spicy.
• Color - The color of the powder largely depends on the red chili variety. Also always fry red chilies along with the dal to avoid burning. If the red chilies turn dark/black then it will affect the color and taste of the sambar powder too.
• Making in bulk - If you are grinding in bulk you can give it to flour mill for grinding which will give a more fine powder. If you are making in a small batch you can grind it your regular mixer itself.
• Cooling - Make sure you cool down completely before you grind it. Also after grinding spread it on a plate, let it cool down before you store.

Storage

Sambar Masala looses flavor and aroma through evaporation when exposed to too much of light, air so store in airtight container. You can scale up or down the recipe depending on your needs!

Sambar Powder quantity prescribed in this post lasts for about 6 months for us with usage of at least 2 times a week. I usually transfer half of it to a separate container and store it for later use sometimes I refrigerate it. For daily use I use a small container in the kitchen. Sambar Podi keeps well for 3 months in room temperature and even for a year in fridge / freezer

FAQS

1.What can we make with Sambar Powder?

Of course Sambar!  It can be added for Kuzhambu, Kootu, Poriyal and as a replacement for Kuzhambu Milagai Thool & Curry Masala Powder when you run out of stock with them!

2.How do you make Sambar Powder?

Dry roast spices, lentils, chili separately and grind them in mixer grinder to make Sambar powder. Alternatively you can sun dry them until crisp and grind it too but roasting gives more flavor.

3.Is all the spices & dals mandatory for making sambar powder?

Yes - use prescribed ingredients which gets tasty sambar. If you are running out of stock, you can skip urad dal, cumin, turmeric and mustard. Additionally you may use hing, roasted curry leaves. Also you can add powders if you do not have in seeds form. You can also add desiccated coconut to make it tastier, but the shelf life comes down by half!

4.Is there any specific variety of red chilli that is used for Sambar powder?

You can use bydagi, kashmiri chili or round variety of red chili for making sambar powder.

5.Is Sambar Powder necessary for making Sambar?

Not necessarily - however having sambar powder handy at home reduces the effort in making sambar all time. We can grind all the spices fresh each time to make Sambar but who would not want to save time unless you are making it big for marriage like function! Make sambar easily with sambar powder.

If you have any more questions about this Sambar Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sambar Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Powder also known as Ragi Flour can be made easily at home. Homemade Ragi Powder is a nutritious, whole-grain flour made by cleaning, rinsing, soaking, sprouting, drying, and grinding finger millet (ragi) at home. It has a light brown color, a slightly nutty aroma, and a mild earthy taste.

Sprouted ragi flour is made by soaking and germinating ragi (finger millet) grains before drying and grinding them. Sprouting enhances the nutritional value, digestibility, and flavor of the flour. It is especially popular for making baby foods, porridges, malt drinks, and rotis due to its soft texture and improved taste.

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About Ragi Flour

Ragi as it is popularly known in Kannada is Finger millet in English, Kezhvaragu or Keppai in Tamil, Ragulu in Telugu, Mandika in Hindi and Nachani in marathi etc. Homemade Ragi Powder is nutritious and is super beneficial too.

Ragi or Finger Millet is very nutritious and it is always said that the nutrition doubles up when any millet or bean is sprouted. I agree it takes time and effort to make homemade flours but I tell you, after making I am sure you will feel content, happy and will never look back at store bought flour.

Ragi is an easily digestible millet hence it is first started solids for babies. Ragi is very good especially for kids and elders and no wonder its the first grain introduced to babies. Preparing ragi flour at home ensures it's pure, fresh, and free from preservatives or additives.

Homemade Ragi Flour is rich in calcium, iron, fiber, and amino acids, making it a great choice for babies, kids, and adults. It's commonly used to prepare ragi porridge, dosa, idiyappam, ladoo, malt, and rotis, offering a wholesome, gluten-free base for various dishes.

Ragi Powder Video

Homemade Ragi Powder Ingredients

• Finger millet - Ragi as it is popularly known in kanada. Choose the whole grain which is easily available in stores.

Ragi Flour - 2 Methods

Generally there are 2 methods for making finger millet flour at home :

• Method 1 - (Elaborate) - This is the method I have shared here which takes little longer but worth the time and effort. In this method to begin with we first pick out all the specks if any then rinse the millet well until the water is clear then soak for a day, drain water completely then sprout it for a day or so. Then we sundry until completely dry, then roast in a kadai and finally powder it.
• Method 2 - (Quick & Instant) - This method comes handy when you have no time for soaking or sprouting. Remove speck, rinse the millet well then drain water completely. Sun dry well finally roast and powder it.

Ragi Recipes

More Ragi Recipes

How to make Homemade Ragi Flour Step by Step

1.Take ½ kg finger millet in a bowl.

2.Pick out speck if any. You can even spread it on a plate and remove. Do in batches.

3.Discard the speck

4.Add water rinse it well at least 2-3 times.

5.Drain water, discard it.

6.Rinse well, drain water until water is clear like this.

7.Drained water is clear.

8.When you see clear water while rinsing then you can stop rinsing.

9.Now soak in water.

10.Keep covered for at least 8 hrs or even overnight.

11.Rinse it one more time. Then drain water completely.

12.Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.

13.Close it tightly and set aside undisturbed for a day or at least for 10 hours. You can even keep it in muslin cloth for sprouting.

14.This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.

15.Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day. Make it a thin layer otherwise it takes time to get dried. It will take just few hours if the climat is very hot and sun is scorching.

16.Add to kadai and dry roast for 5 minutes. I did it in 2 batches. You can skip this step and powder it finely after sun drying itself.

17.Spread it on a plate. Cool down completely.

18.Finally grind it until fine. Do it in batches to avoid heating of mixie which will in turn create moisture. But if you wish you can sieve ragi flour if the flour is very coarse. I usually do not sieve.

19.Spread it on a plate, then cool completely later store in a clean dry jar.

Homemade sprouted ragi flour is ready!

Expert Tips

• Cleaning - Always remove stones, husk, and dust from the ragi grains before washing.
• Washing - Rinse the grain 2-3 times in clean water to remove any dirt.
• Sprouting - Soak for 8 hours then rinse once again. Then drain water completely and add it to hot box for sprouting. I left it only for small sprouts, if you leave longer the sprouts will be longer.
• Drying - Sun dry well until no moisture is there.
• Roasting - Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
• Grinding - If it is a small batch you can grind it at home in mixer itself.
• Sieving - You can sieve ragi flour using a fine sieve. Then collect the coarse particles and again grind it along with next batch.

Storage

Homemade Ragi Powder keeps well in room temperature for about 3 months. You can extend shelf life by storing in fridge, in fridge it keeps well for about a year also.

FAQS

1.Why do we need to sprout ragi?

Sprouting doubles and increase the nutritional value. Also sprouted flour when made into a powder is easy digestible especially for babies and kids.

2.How much do we need to sprout ragi?

I just allow it to sprout just when it the white stem starts to peep out which is around 10 hours. You can sprout for a day too for longer sprouts.

3.Can I skip sprouting?

Yes you can skip sprouting part. Just rinse the millet drain well, sundry it then roast and grind it to a fine powder too.

4.What's the difference between regular and sprouted ragi flour?

• Sprouted ragi flour: Grains are soaked, germinated, dried, and then roasted and ground to a fine powder.
• Regular ragi flour- Made from cleaned, dried, and ground grains.

5.Should sprouted ragi be roasted before grinding?

Roasting is optional but recommended. It enhances the aroma, gives a nutty flavor, and helps prevent spoilage. For baby food, you can skip roasting to retain more nutrients.

If you have any more questions about this Ragi Flour Recipe do mail me at sharmispassions@gmail.com
In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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