Garam Masala

1/2 cup coriander seeds
1/4 cup cumin seeds
6 cinnamon sticks 2" long
12 cloves
5 black whole cardamon
1/4 teaspoon piece of nutmeg 
4 bay leaves
1 teaspoon black pepper

Mix all of the above ingredients roast and powder and bottle.  This stays fresh for about one month.  Ideally grind small amounts according to your needs.

Rasam Powder

1/4 cup of coriander seeds
1/4 cup of black pepper
1/4 cup of cumin seeds
4 dry red chili or to taste
1 tablespoon tuvar dal
1 teaspoon channa dal

Roast the above ingredients separately when cool combine and powder to a coarse consistency and bottle.

Coconut Powder

1 cup fresh ground coconut
2 red chili or to taste
2 tablespoon urad dal
2 tablespoon channa dal
4 dry red chili
pinch of asafoetida
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon salt or to taste
Roast the coconut until golden brown keep it aside to cool.  
Roast the urad dal, channa dal and red chili with a little oil until reddish brown keep it aside to cool.  
Heat one teaspoon of oil when hot add the mustard seeds to it.  When the mustard seeds crackles add it to the roasted coconut.  
First grind the cooled dals and red chili to a coarse powder add the roasted coconut and continue grinding till all are combined to form a coarse powder.  
Serve with idli, dosai or rice.

Andhra Garlic powder

1 cup dalia or pottu kadalai
1/2 cup whole garlic cloves
4 dry red chili or to taste
1/2 teaspoon salt or to taste
Roast dalia in the microwave for a total of 2 minutes, in between after one minute take it out mix it and put it back to roast for one minute.  Keep aside to cool.
Roast the whole garlic clove in the microwave for 40 seconds.  When cool remove the skin.
Combine the cooled dalia, garlic and red chili and powder to a coarse consistency.  Add salt mix and bottle.  Serve with rice.