| Coriander / dhaniya powder – feel the difference of freshly homemade spices and the one we buy from market. |  |
Many a times in news I have heard about adulteration in food and spices. Coriander powder from market itself contains sawdust or even cow dung.
For making coriander powder or dhania powder at home get the fresh and aromatic seeds from market. Before grinding the seeds need to be properly dry. Either we can sundry then or roast a bit. I prefer roasting as it enhances the fragrance of the seeds.
It is so easy to prepare spices at home so why get adulterated spices from market. The shelf life of homemade coriander powder is about 5 to 6 months. Just store it in air tight container and use as and when required. Steps defined below.
- Coriander / Dhaniya Seeds
- Pick coriander seeds to remove stones.
- Roast or sundry Coriander / dhania seeds.
- Let the seeds completely cool down.
- Transfer coriander / dhaniya seeds to grinder.
- Grind them to fine powder.
- Transfer to air tight container. Use when required.
Homemade Coriander Powder | Dhaniya Powder:
Step by Step recipe of homemade Coriander – dhaniya powder:
1. Using a big plate or thali, pick the coriander seeds to remove stones. 
2. Roast the coriander / dhania on low flame till they turn brown and crisp. Do not burn them. You can either sundry them for two to three days in bright sunlight or dry roast the seeds. I prefer t dry roast them as it intensify the aroma of dhania seeds.
3. In case you roast them, let the seeds completely cool down. Once they are back to room temperature, transfer coriander / dhaniya seeds to grinder.
4. Grind them to fine powder. 
5. Transfer to air tight container. Use when required.
