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Homemade chilli powder recipe

Homemade chilli powder recipe

  • Recipes
  • Ingredients
  • Herb and spice
  • Seasoning mixes

A simple blend of spices will provide you with your own chilli powder. Store in an airtight container in your fridge.

41 people made this

IngredientsServes: 6

  • 2 tablespoons paprika
  • 2 teaspoons ground oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon onion granules
  • 1/2 teaspoon cayenne pepper, or to taste (optional)

MethodPrep:5min ›Ready in:5min

  1. Whisk paprika, oregano, cumin, garlic powder, onion granules and cayenne pepper together in a bowl.

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Reviews & ratingsAverage global rating:(66)

Reviews in English (47)

by Sammy L

Finally, a key to cooking American recipes that call for "chilli powder" I can blend this up and go from there.In Australia (and Asia generally) chilli powder is just 100% ground chillis. Using it in US recipes ends in disaster!-26 Dec 2015

by crj88

Didn't have a packet and my sister couldn't find any in the store. Apparently the threat of snow got everyone in a chili mood. Found this recipe and had everything except onion powder and my oregano is a wild Greek one that is so fragrant that I used half of what the recipe called for. 2 tablespoons of this, a little salt and veggie broth were the only seasoning the chili needed. FANTASTIC!!-12 Jan 2016

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BEST Chili Powder (From Scratch)

Move over store-bought chili powder! With an incredibly robust and vibrant flavor, NOTHING compares to homemade chili powder made from scratch – it’s a total game changer!

We all know people who claim to make THE best chili on the planet. You may be one of them. And you may be right. But what I’m offering you is a secret ingredient to add to your already amazing chili…it’s a total game changer.

Why? Because nothing – and I mean no fancy doodad gourmet store-bought or special ordered chili powder – can compare to homemade chili powder!

And by that I don’t mean taking a bunch of pre-ground spices and mixing them together, because that’s maybe only slightly better than store-bought chili powder.

No, I’m talking about using fresh, whole dried chili peppers and whole spices, and roasting and grinding everything. Yes, I’m talking from scratch, with the best ingredients.

In 10 minutes you’ll have a stash of the freshest, most aromatic and flavorful chili powder EVER. And with it you’ll take your proud chili recipe, Mexican food, roasted meats, veggies and more to a whole new level!


Nutrition

Nutritional data has not been calculated yet.


Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.

The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .

Beer makes batters better, meat more tender, and sauces more flavorful.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

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Homemade chili powder

Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs, beans, steaks, queso, tacos, enchilada gravy and, of course, chili. I’ve said this before, homemade chile powder is far superior to any store-bought brand, and it’s not that difficult to make.

I reckon the biggest challenge to making homemade chile powder is finding the right kind of chiles. But even if your usual market doesn’t have these, there may be a specialty market that has them in your area. grocer. Or you could order online from places such as MexGrocer, Penderey’s or Amazon.

The cool thing about making your own chile powder is you are in control of the flavor–it can be as hot or mild as you want it to be. I will provide you with my general recipe, but feel free to experiment, that’s part of the fun! Another thing to keep in mind is that there are two kinds of chile powder: pure chile powder, which only has ground dried chiles, and chili powder, which is chile powder blended with other seasonings such as cumin, oregano, and garlic.

Here’s my method. I start with an assortment of dried chiles, usually 3 anchos, 3 chipotles and 3 guajillos. I cut off the stems, slit them open, and take out the seeds (I find shaking them over the sink is the easiest method as the seeds can fly everywhere). I then lay them flat in a foil-lined pan and them roast them in the oven at 350 degrees for five to 10 minutes.

Alternatively, you can roast them in an ungreased cast-iron skillet until they blister, about 5 minutes. Take the roasted chiles, crumble them into a bowl and then grind them in a spice grinder or blender.

Dried chiles made into powder on their own is known as chile powder. But when you add other spices, such as cumin and garlic, however, it becomes chili powder, and is a common ingredient in its namesake dish (though goes well with many other things, too).

If I want to make a chili powder blend, I stir in cumin, garlic powder, and oregano (Mexican oregano if you can find it). Allspice and clove are also popular additions.

When roasting the chiles, there will be some searing smoke. Note that this is potent stuff that can burn your eyes and lungs a bit, so be careful. Also, you might want to wear gloves when touching the chiles as the oils are fiery.

Store your powder in an airtight container and while it will lose potency after some time, it should keep for quite a while.

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Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!
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Chilli Powder

If you’ve been reading my blog for the past week or so, you’ll know that I am hoping to lose 50lbs in the next six months. I will do it!

In order to ensure I do, I’m developing recipes that are more exciting not because of the fat that goes into them but how all of the other healthy ingredients are prepared. One thing I will be doing a lot is drying ingredients for both presentation and flavour.

Making your own chilli powders from fresh chillies is easy and will add new interesting flavours to your dishes. I love dehydrating green chillies because they not only taste great but they add colour that isn’t seen often. When was the last time you saw green chilli powder at your local spice shop?

Although you will lose some of the vitamins when dehydrating the chillies, they are still very good for you.

I use a Buffalo dehydrator that was sent to me by my friends at Nisbets. I highly recommend getting one if you are interested in drying fruit and vegetables often. It works a treat.

You can also make this recipe using a low oven but the dehydrator makes it easier.

Start with your chillies of choice. Any will do. Be sure to wash them well.

Slice the chillies lengthwise. If you don’t like spicy powders, remove the seeds.

Place the chillies cut side up on your racks.

Here are my spicier jalapeños going into the dehydrator.

Your chillies will reduce in size by about half.

Place the dried chillies in a spice grinder or pestle and mortar. You may need to do this in batches.

Grind to a fine powder. You can mix different chilli powders.


Safety Advice

When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.

Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.


Homemade Chili Powder

  • Quick Glance
  • Quick Glance
  • 25 M
  • 25 M
  • Makes 15 teaspoons (1/3 cup)

Ingredients US Metric

  • 5 whole (2 oz) dried ancho chiles
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried Mexican oregano, or to taste
  • 1/2 teaspoon garlic powder

Directions

Remove the stems and seeds from the anchos and spread the peppers out flat. Reserve the seeds. Place the chiles flat on a comal or cast-iron skillet over medium heat. Lightly toast the ancho chiles until they’re brittle, being careful not to burn them. Place the chiles on a plate and let them cool.

Toast the cumin on the hot comal or skillet, still over medium heat, stirring and shaking until fragrant. Transfer to a separate plate. If a hotter chili powder is desired, toss some of the chile seeds onto the hot surface and toast them, too.

Cut the chiles into small strips with scissors. In a clean coffee grinder, coarsely grind the strips in several batches until powdered. Coarsely grind the cumin and chile seeds, if using, in the coffee grinder. Combine the powdered chile, cumin, ground seeds, Mexican oregano, and garlic powder in a bowl and then grind this coarse powder in the coffee grinder in batches until finely ground, about 2 minutes. Store in an airtight container until ready to use. Originally published September 12, 2015.


Homemade Red Pepper Powder Recipe – Roasted Red Chilli Powder Recipe

You all know i have recently started to cook korean dishes. Somehow i managed to find the korean red pepper paste. But i couldn’t find korean pepper powder. Few days back i came across the recipe of chicken buldak in maangchi channel and i decided to try it immediately. But i cannot find the pepper powder, so i decided to make my very own pepper powder, i know it wont taste the same, but i just want to try it out..

This powder is so good, since the peppers are roasted it gives a nice smoky roasted aroma and flavour to the dishes which you add it in..

Dry Red Chilli Pepper – 250 grams


Method:

Take chillies in a dry heavy bottom stainless steel pan and roast it on low flame till it is well roasted.


Ingredients of Sooji Mathri

  • 200 gm semolina
  • 1 teaspoon chaat masala
  • 1/2 teaspoon black pepper
  • water as required
  • 1 teaspoon red chilli powder
  • salt as required
  • 1 cup vegetable oil

How to make Sooji Mathri

Step 1 Grind sooji

Add sooji or rava to a mixer grinder. Add salt, black pepper powder and red chilli powder to it. Blend a few times to make a coarse paste.

Step 2 Form a dough

Take it out in a bowl. Add water as per requirement and knead to form a smooth dough. Let the dough rest for 20 minutes.

Step 3 Cut into pieces

Now knead again to form a dough. Roll the dough into 2-3 balls and use a rolling pin to flatten the dough out into sheets. The rolled sheet should neither be too thick nor too thin. Cut small sqaures or rectangles from the rolled sheets.

Step 4 Deep fry

Heat oil in a kadhai and deep fry the small squares in hot oil. Deep fry until golden brown in colour. Take them out on absorbent paper.

Step 5 Ready to be served

Add the fried pieces to a bowl, sprinkle chaat masala on it and coat the pieces well by mixing gently. Your namkeen mathri is now ready to be served. This namkeen can also be stored in an airtight container for later usage.


Kuzhambu Milagai Thool Recipe | Homemade Chilli Powder Recipe | Chilli Powder Recipe For South Indian Curry

Kuzhambu Milagai Thool is nothing but a chilli powder mix with dal and other spices. For any south Indian dishes like Kuzhambu, Stir Fry/Varuval, Sambar, Poriyal this kuzhambu milagai thool is used traditionally and that gives unique taste, flavor and authentic touch to the dishes. I like to use kuzhambu Milagai thool for my south indian kuzhambu recipes instead of plain red chilli powder. But here, I do not find kuzhambu milagai thool now-a-days, So I prepare it at home.

Last year when my Bil visited us, My Mom-in-law has sent few packets of fresh Homemade Milagai Thool & Dhaniya powder. She prepares such flavorful dhaniya & milagai thool like my Grand mom. This is my Mom-in-law's recipe, I got it for a small portion that stays for 1-2 months. She uses sun dried dry red chillies and dhaniya and roast only the other ingredients, but here sun drying method is not possible during winter season and that time I usually roast all the ingredients and grind it.
Kara Kuzhambu, Puli Kuzhambu, Egg Kuzhambu, Masal Kuzhambu, Varuval tastes good and flavorful when cooked using this Milagai thool instead of plain red chilli powder. If you want to taste authentic south Indian dishes then you must try it with this Milagai Thool. You can even use this chilli powder to make Sambar and all other day to day cooking except for North Indian Curry & Sabzis. Even Without Sambar powder, sambar tastes good and flavorful with this chilli powder. For North Indian style gravy/sabzis you have to use plain chilli powder without other spices & lentils combo.

  1. Dry Red Chilli/Vara Milagai 250 gm or 2.5 cups
  2. Coriander Seeds/Dhaniya 100 gm or less than 3/4 cup
  3. Cumin Seeds/Jeera 20 gm or 2 tbsp
  4. Black Pepper corns/Milagu 25 gm or 1.5 tbsp
  5. Methi Seeds 1 tsp
  6. Channa Dal/Kadala Paruppu 25 gm or 2.5 tbsp
  7. Urad Dal/Ulutham Paruppu 20 gm or 2 tbsp
  8. Curry leaves 2 sprigs
  • Sun Dry Coriander seeds and dry red chilli for 2 to 3 days.
  • If sun dry method is not possible heat a iron kadai or heavy bottomed kadai and turn the heat to lowest point and dry roast red chilli and coriander seeds
  • for 4-5 minutes or until turns crisp and raw smell leaves.
  • Then to the same pan, dry roast all the other ingredients separately in medium heat.
  • Allow the roasted ingredients to cool completely.
  • Then grind it to a fine powder in a blender, if required sift the ground chilli powder using a strainer.
  • Spread the milagai thool in a wide plate and let it cool completely and then store it in an air tight container.

Kuzhambu Milagai Thool is nothing but a chilli powder mix with dal and other spices. For any south Indian dishes like Kuzhambu, Stir Fry/Varuval, Sambar, Poriyal this kuzhambu milagai thool is used traditionally and that gives unique taste, flavor and authentic touch to the dishes. I like to use kuzhambu Milagai thool for my south indian kuzhambu recipes instead of plain red chilli powder. But here, I do not find kuzhambu milagai thool now-a-days, So I prepare it at home.

Last year when my Bil visited us, My Mom-in-law has sent few packets of fresh Homemade Milagai Thool & Dhaniya powder. She prepares such flavorful dhaniya & milagai thool like my Grand mom. This is my Mom-in-law's recipe, I got it for a small portion that stays for 1-2 months. She uses sun dried dry red chillies and dhaniya and roast only the other ingredients, but here sun drying method is not possible during winter season and that time I usually roast all the ingredients and grind it.
Kara Kuzhambu, Puli Kuzhambu, Egg Kuzhambu, Masal Kuzhambu, Varuval tastes good and flavorful when cooked using this Milagai thool instead of plain red chilli powder. If you want to taste authentic south Indian dishes then you must try it with this Milagai Thool. You can even use this chilli powder to make Sambar and all other day to day cooking except for North Indian Curry & Sabzis. Even Without Sambar powder, sambar tastes good and flavorful with this chilli powder. For North Indian style gravy/sabzis you have to use plain chilli powder without other spices & lentils combo.


Pulao Masala Powder Recipe

Pulao masala powder a homemade spice mix for mild pulaos.

Pulao masala powder recipe with step by step pictures and video. Easy pulao masala powder that is so aromatic and flavourful.

I wanted to try the pulao masala powder from scratch when I was trying Aloo bhindi pulao. I haven’t tasted any store bought pulao masala mix so had no clue of the recipe and ingredients used. When I was browsing came across the pack of MTR pulao masala powder in Amazon , saw the ingredients then tried this spice mix. Having tried many varieties of spice powders now I have an idea of the measurement. I should say this turmed out soo good. Not only for pulao’s you can use it for curries, gravies, masala etc.

About pulao masala powder recipe:

The pulao masala powder recipe is very simple and easy to make. To begin with first add all the spices to pan dry roast for 3-5 mins in low flame. No need for color change, nice aroma starts to come, switch off. Cool down completely the transfer to a mixer jar and grind it a fine powder. Store in a clean dry container.

Variations:

  • You can skip red chillies if you prefer and add chilli powder while making pulao. I added very little chillies only while making the spice mix.
  • Not only for pulao you can add this with a simple tempering and toss it along with rice for a nice flavourful pulao in minutes.
  • I would recommend to add the ingredients as mentioned to get the exact flavour.

Storage :

It keeps well for about 3-4 months in room temperature itself. If you want to store beyond that refrigerate it.


Watch the video: Making Your Own Spices From Scratch (January 2022).