What if you have a magic spice and just by adding to dish it intensifies flavor, aroma, and taste 10 times better? Yes, this is it. Soy sauce. wasabi, green, red sauces are great condiments which boosts flavor and taste. But finding naturally brewed, no chemical soy sauce is hard. Chemical soy sauce is commonly available and is cheaper. It is made with a quick process, usually within days. It is made of soy protein, corn syrup, and caramel. It doesn’t have natural flavor as the naturally fermented sauce. Chemical soy sauce is super salty. Authentic wasabi? Whats called wasabi in stores and restaurants is a green color, corn starch added horse-radish. It has no wasabi in it.
Other flavor-boosting condiments – green and red sauces are full of chemicals, colors. More over, we are adding chemical filled sauces to packaged noodles. Packaged noodles already carry enough preservatives. For those who want to make an all-natural chemical-free meal, options are low. I, as an All-natural blogger, I can help you here.
This is a gluten-free, vegan, vegetarian, nut-free, high protein, low-calorie, all-natural spice powder. Easy to make and store for months in the pantry. All-natural cooking is necessarily not time-consuming. You just have to be organized and disciplined. There are several ways, all-natural recipes still are easy and save a lot of cooking time. This spice powder is an example. Add to any stir-fry’s, lentils, noodles, pasta or gravy’s and instantly it enhances flavor, aroma, and taste.
This powder is an ancient Asian south Indian cooking technique. Hell of cut. Ancient Indians all-natural techniques are still carried in India. While western culture spreading widely in India, pantry and frozen processed foods enter supermarkets rapidly. People are looking for more easy ways of cooking.
For a few recipes using this spice go here.
- ½ cup - bengal gram lentils (Channa dal)
- ½ cup - black gram lentils (urad dal)
- 5-10 red chillies depending on your spice level
- ½ cup dry coconut
- ½ cup curry leaves - optional
- 1 tbsp - coriander seeds
- Pink Himalayan salt
- Roast all ingredients separately in medium heat till golden brown. Medium heat is important to make sure even roasting.
- Roast curry leaves till dry. There shouldn't be any moisture left. To make if there is moisture, crumble leaves. They should make crunchy noise and fall apart.
- Let them cool.
- Grind them to a powder.