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Cumin powder is an aromatic and flavorful indian spice used in almost every indian curry be it a vegetarian recipe or a non vegetarian dish.

Cumin powder is commonly called as ‘jeera’ and jeera is the most healthiest indian dry spice with lots and lots of health benefits.

I have already shared coriander powder which is commonly called as dhania powder and both these dry spices are the two most indian spices that are a necessity in every indian kitchen.

Coriander powder and cumin powder both go together in every curry made in Indian cuisine. Cumin powder is also added in most of the indian street food recipes to give a chatpata taste.

These dry spices are anyways readily available in markets but my main motive in sharing this recipe is to make these aromatic spice powders at home.

Making these dry spice powders at home that are home made give real flavors to the curries or gravy recipes and also they amazingly taste good when home made powders are added.

More over whole coriander seeds and cumin seeds are easily available in every grocery store in Indian markets and they are quick and easy to make these powders at home and store them for a long time.

Coriander and cumin have lots of health benefits and I suggest these spices to be added in every veg recipe or a non veg recipe as they give yummy aroma into the curries.

Cumin is very beneficial for health and I have shared some of the healthy recipes with jeera such as jeera water which is a great weight loss drink. Also other recipe that is already shared using jeera is aloo jeera.

We all know that cumin is highly used for cooking and apart from cooking it also has many medicinal benefits as well.

Let us understand some of the health benefits of cumin/jeera and uses:

  1. It is a spice used in the form of ground powder where in the cumin seeds are ground to a fine powder and stored for cooking purposes.
  2.  Not only in cooking but also it is highly used for losing weight by adding cumin in various weight loss drinks in powdered form of by using whole cumin.
  3.  It is highly recommended for weight loss, it also reduces cholesterol levels, aids in treating memory loss problems.
  4. Cumin is also very helpful and useful in treating digestion related ailments and one who suffers problems with indigestion then, using cumin in a drink or in buttermilk aids in treating digestion related problems.
  5.  It is also said to reduce stress related problems and helps in giving one a good proper sleep and also has many healing properties such as it can treat anaemia and also many beauty related stuff.

I have also shared a healthy drink into which cumin powder is added and it is a very common drink in Indian summers consumed by most of the Indians and it is nothing but our very famous chaas recipe or masala chaas.

How to make cumin powder at home or jeera powder at home:

I know most of them must be wondering why such a big article when this spice powder is readily available in markets but here I give you the answer.

The spice powder does not give out as good a taste as made at home and the spices that are made at home are nicely roasted, freshly powdered and stored well without any preservatives.

Using these kind of home made powders should be added into all the dishes made in Indian cuisine and they are highly recommended powders that should be added for good aroma in the curries.

To make this at home we need to use simple tips and tricks and one should be careful in roasting and making a fine powder out of it.

Below are the recipe details into making cumin powder at home.

How to make cumin powder:

cumin powder recipe, jeera powder

A highly used spice mostly used in North Indian cooking and also in south indian cooking.

  • 250 gms cumin seeds/ jeera
  1. Take a non stick wok or a pan, heat it.
  2. Add cumin seeds and dry roast the cumin seeds on low flame.
  3. Keep stirring the cumin seeds/ jeera while roasting them.
  4. If not stirred well, the cumin seeds might get burnt at the bottom and the whole spice tastes burnt.
  5. The cumin seeds give out an aromatic fragrance while getting dry roasted and that is the sign of cumin seeds roasted well.
  6. When the cumin seeds gives aromatic fragrance, switch off the flame and cool them down.
  7. Take a mixer grinder jar, add the roasted cumin seeds into the jar, blend them finely until they are powdered well.
  8. Transfer the cumin powder into an air tight container.
  9. Store the jeera powder and use it for cooking purpose or for medicinal purposes.
  10. It lasts long and can be used for months. 

  11. Use in curries when required.

1. One important tip to know that cumin is roasted well is it starts giving out aroma into the kitchen and too much of roasting burns the cumin and one should be careful while roasting it.
2. If the cumin is roasted longer, the powder gives out a burnt smell and the curries smell burnt and hence be careful.

The post cumin powder recipe, jeera powder appeared first on Yummy Indian Kitchen - Indian Food Recipes.

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Beans curry, a green beans curry recipe made in the form of a semi gravy style perfect to be eaten with roti or chapati.

My blog now contains many more recipes made with various veggies and please leave a feedback in the comment box for any further recipe request.

Beans is commonly called as “phalli” and there are various varieties of beans in our country like cluster beans commonly called as “gavar ki phali”, another common beans variety is flat beans commonly known as “sem ki phali”.

Always beans tastes good if combined with potatoes and we mostly make all the beans recipes with potatoes.

There are many ways to make beans like beans fry, aloo beans recipe etc…which shall be updated soon as I keep writing many more recipes.

Aloo beans is a very good combination while making a curry or while making aloo beans fry.

In this post I have shared a very yummy curry that goes good with either of the main course recipes like roti or steamed rice and one does not need to make any main course dish like dal or curry.

This is a semi gravy recipe into which I have used tomatoes and onions and also I have given flavors of coriander leaves and methi leaves to enhance the flavor of the curry.

Points to remember while making the beans curry:

  1. The curry can be slow cooked in a vessel and one needs to be patient for the beans and aloo to get tender.
  2.  Only beans can be added and if one does not want to add aloo, it can be skipped.
  3. The curry can be pressure cooked, but if given many whistles the curry can become mushy. Be careful while pressure cooking and just give 1 or 2 whistles.

Beans according to me tastes best when stir fried but we also prefer to make in the form of a curry that can serve to many.

Below are the recipe details where I have written step by step details on how to make this curry.

Beans curry recipe card below:

beans curry recipe, beans curry for roti and rice.

A simple style of making vegetable curry using beans and potatoes.

  • 500 gms beans/phalli
  • 3 potatoes/aloo
  • 3 tbsp oil
  • 2 medium size onions (finely sliced)
  • 2 slit green chillies
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder/ haldi
  • 1/2 tsp ginger garlic paste
  • 3 tomatoes (finely chopped)
  • 2 tbsp freshly chopped coriander leaves
  • 1 tbsp freshly chopped methi leaves/fenugreek
  • 1/4 cup water
Cutting of veggies:
  1. First take a handful of beans, remove its head and tail and then chop the beans of desired size.

  2. Peel the potatoes, cut them into desired cubes.

  3. Wash the beans and aloo well under running water.

Making of the curry:
  1. In a pressure cooker, add oil and heat it.
  2. Into it, add onions, add slit green chillies and cook the onions until soft.
  3. Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste and mix well.
  4. Saute well and cook the masala for few minutes on low flame until oil starts floating.
  5. Add the chopped beans into the masala, add the potato cubes, mix well.

  6. Cook the beans and aloo on medium flame for 5 minutes.

  7. Add the chopped tomatoes into the beans and mix well.

  8. Cook the curry by covering the lid for 5-10 minutes.

  9. Add 1/4 cup water.

  10. Add freshly chopped coriander leaves, methi leaves and give a slight mix.

  11. Cover the lid of the pressure cooker and pressure cook for 2 whistles on medium flame.

  12. Switch off the flame.

  13. Reduce the steam.

  14. Remove the lid and if there is any water remaining, cook by removing the lid for few minutes until water is totally evaporated.

  15. Serve hot with roti or rice.

The post beans curry recipe, beans curry for roti and rice appeared first on Yummy Indian Kitchen - Indian Food Recipes.

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