Problem solved once again. Now you can make fresh aromatic Garlic, Ginger and Onion powder at home. You will find a big difference between homemade and store bought. Try for yourself #HappyCookingToYou Written Recipe: http://bit.ly/2Yx2yZKVisit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes.Homemade Garlic, Ginger & Onion powderRecipe in English:Ingredients:-Pyaz (Onion) ½ kg -Adrak (Ginger) ½ kg -Lehsan (Garlic) ½ kg Directions:Onion powder:-Peel & finely slice onions as this as possible.-Spread onion on tray and cover with muslin cloth and keep in sunlight for 2 days or until completely dehydrated.Make sure that onions are completely dried & crisp. -Once the onions are completely dehydrated,place in spice mixer and grind to make a fine powder and strain with the help of the strainer (yields 50 gms).-Store in an airtight container for up to 3-4 months. Ginger Powder:-Peel ginger and grate with the help of the garter.-Spread ginger on tray and cover with muslin cloth and keep in sunlight for 2-3 days or until completely dehydrated. -Once the ginger are completely dehydrated,place in spice mixer and grind to make a fine powder and strain with the help of the strainer (yields 35 gms). -Store in an airtight container for up to 3-4 months. Garlic Powder:-Peel garlic.-In chopper,add garlic cloves and chop coarsely.-Spread garlic on tray and cover with muslin cloth and keep in sunlight for 2-3 days or until completely dehydrated. -Once the ginger are completely dehydrated,place in spice mixer and grind to make a fine powder (yields 150 gms).-Store in an airtight container for up to 3-4 months. Recipe in Urdu:Ajza:-Pyaz (Onion) ½ kg -Adrak (Ginger) ½ kg -Lehsan (Garlic) ½ kg Directions:Onion powder:-Pyaz ko peel ker ka finely thin slices mein cut ker lein.-Tray per pyaz dal ker pheela lein aur malmal ka kapray sa dhak ker 2 din ya completely dehydrated hunay tak sunlight mein rakh dein.Is baat ka khayal rakhein ka pyaz completely dried & crisp ho.-Spice mixer mein dried pyaz dal dein aur ache tarhan grind ker ka powder tayyar ker lein aur strainer ki madad sa strain ker lein (yields 50 gms).-Airtight container mein dal ker 3-4 months tak store ker saktay han.Ginger Powder:-Adrak ko peel ker ka grater ki madad sa grate ker lein.-Tray per adrak dal ker pheela lein aur malmal ka kapray sa dhak ker 2-3 din ya completely dehydrated hunay tak sunlight mein rakh dein.-Spice mixer mein dried adrak dal dein aur ache tarhan grind ker ka powder tayyar ker lein aur strainer ki madad sa strain ker lein (yields 35 gms).-Airtight container mein dal ker 3-4 months tak store ker saktay han.Garlic Powder:-Lehsan ko peel ker lein.-Chopper mein lehsan dal ker coarsely chop ker lein.-Tray per lehsan dal ker pheela lein aur malmal ka kapray sa dhak ker 2-3 din ya completely dehydrated hunay tak sunlight mein rakh dein.-Spice mixer mein dried lehsan dal dein aur ache tarhan grind ker ka powder tayyar ker lein aur strainer ki madad sa strain ker lein (yields 150 gms).-Airtight container mein dal ker 3-4 months tak store ker saktay han.