Homemade Seaweed Shaker (Fries)

Ingredients:

2 pack of seaweed snacks

1/2 tsp garlic powder

1/2 tsp chicken powder

1/4 tsp salt (Optional)

Directions/Instructions:

1. Use a grinder and grind the seaweed snack until powder.
2. Place the seaweed snack powder, garlic powder, chicken powder, and salt into a container.
3. Cover it tight, shake it to mix well, and store it in an air-tight container.
4. Fry the fries as usual, drain, and pour in the seaweed shake mixture.
5. Fold the bag, leaving some air inside, and give it a few good shakes, like McDonald's Shaker Fries. Alternatively, use an enormous container, cover the lid tight, and shake well.

Peri-Peri Spice Mix/Seasoning

Ingredients:

2 tbsp Kashmiri red chili powder

1 tsp red chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp dry mango powder/Citri Acid

1/2 tsp black pepper powder

1 tsp oregano

1 tsp sugar

1 tsp salt

Directions/Instructions:

1. Add all the above ingredients in a mixer grinder and grind them well to make a fine powder.  Store in an air-tight container.

Blackened Seasoning

Ingredients:

3 tbsp smoked paprika

2 tsp onion powder

1-1/2 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

1 tsp dried thyme

1 tsp dried oregano

1/2 - 1 tsp cayenne pepper

Directions/Instructions:

1. Measure and add all the herbs and spices to a jar.  Mix to combine together.
2. Use immediately, or cover and store in a dark, dry place.

Homemade Briyani Masala

Ingredients:

2 tbsp coriander seeds

1 tsp cumin seeds

2 tsp caraway seeds

2 tbsp green cardamom

1 tbsp black peppercorns

2 tsp cloves

5-6 pcs black cardamon

3 pcs cinnamon stick

7-8 pcs dried red chilies

7-8 pcs bay leaves

3 pcs mace

1 tbsp fenugreek

1/2 tsp nutmeg powder

1/2 tsp turmeric powder

1/2 tsp salt

Directions/Instructions:

1. To roast the whole spices, heat a pan on high heat.  Once hot, reduce the flame to a minimum.  Then add all the dry spices except the powder & salt.  
2. Slowly roast these spices on low flame. You should start to smell their fragrance and warm them up a little. Be careful not to burn the spices.
3. Transfer the spices into a bowl to let them cool down completely.
4. Once cool, transfer the spices, including nutmeg, turmeric, and salt, to a mixer-grinder. Grind these spices together well—It is not necessarily very fine, but a little coarsely will do.
5. Store this homemade biryani masala in an airtight container for at least 2-3 months.

Tip:

Caraway can substitute the same amount of Fennel seeds.