Archive for the ‘podi/powders’ Category

Chutney powder

Chutney powder is a very famous recipe in Kanataka. Usually I love to taste new recipes from outside and then will try it at home. This is one recipe which I loved at first, then my entire family. So I wished to try this at home. I tried to get this secret recipe from the shop keeper. But he was very reluctant and that is quite normal. But he gave me some idea and I made my own combination. My husband loved this and said its too good. It goes well with idli, dosai. Here is my version of chutney powder. I am sure you will also love this.

INGREDIENTS

Groundnuts – 1/4 cup

Urad dhal- 1/4 cup

Channa dhal-  1/4 cup

Dry coconut- 1/2

Red chilli – 4to 5

Tamarind – A small piece

Jaggery –  1 tsp

Salt – As per taste

  • Dry roast groundnuts, channa dhal, urad dhal, dry coconut, red chilli separately.
  • Add it to a mixie jar.
  • Add tamarind. jaggery, salt.
  • Grind everything to a fine powder. I love it slightly coarse.
  • Serve it a a side dish for Idli, Dosai with a tsp of oil.
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Homemade Asafoetida powder

Asafoetida is a pungent smell spice, which is included in most of the Indian dishes. This is one of the spices that is there in almot everyone’s kitchen shelf. It helps to overcome gas and indigestion problem.  However most of us use the store bought asafoetida. It has some artificial flavours, colours. However we can buy the original asafoetida and can make the powder easily at home. It has original flavour. When we went to Ooty, we bought the asafoetida cubes in large quantities. And we made the powder at home. Though this is very easy to make, there is a small technique in making this powder. Also it is a very different one and I thought of posting it.

INGREDIENTS

Asafoetida – 100 gms

  • The store bought asafoetida cubes looks like a small brown cubes.
  • Break it with mortar and pestle.  This helps to saute them easily.
  • Heat the pan, add the broken asafoetida cubes.
  • Saute them until they turn from brown to yellow colour.
  • Turn off the stove. Allow them to cool.
  • Grind them to a fine powder.
  • Store it in an air-tight container.

Vaangibath powder

Vaangibath powder enables you to make a super delicious rice delicacy Vaangibath. This powder can also be used to make Ennai Kathirikkai kuzhambu, Brinjal curry and even tomato rice. My amma makes this powder without cinnamon and clove. But including these ingredients gives it a unique flavour. I made this without adding coconut to increase the shelf life of this powder. You can powder it and store it in a container and can use whenever necessary.

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INGREDIENTS

Channa dhal – 1/3 cup

Coriander seeds – 1/3 cup

Urad dhal – 1/3 cup

Red chillies – 5

Cinnamon stick – few

Cloves – 4

Turmeric powder – 1/2 tsp

Coconut – 1/3 cup(optional)

  • Dry roast each ingredient separately until you get the aroma and they turn light brown in colour.
  • Allow them to cool down.
  • Grind it into a coarse powder.
  • Vaangibath powder is ready to use.

Homemade rice flour

Rice flour is one of the key ingredient in most of the recipes especially in making snacks. If you keep the rice flour ready at home, it will be handy during the festival times. Though we have the option of buying the rice flour from the shops for making the snacks, it is best to use the homemade rice flour as it gives best result.

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INGREDIENT

Raw rice –  4 cups

Water – To wash and soak the rice

  • Wash and rinse the raw rice in water atleast couple of times.
  • Then add fresh water to the raw rice and soak it for 1 – 1 1/2 hours.
  • Drain the water from rice and spread it in a clean cotton cloth to get it dried. Donot over dry the rice.

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  •  If you take the rice in your hand, you should feel damp in your palm or fingers.

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  • Grind it immediately after the rice got dried. Immediately grinding the dried rice in a mixer helps us to get more smooth rice flour without any lumps.

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  • Sieve the ground flour until you get the rava like particles on the sieve. Grind the particles again to make it to a smooth flour. Repeat this step until there is no rava like particles on the sieve.

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  • Spread the ground flour on the nwspaper for 10 minutes.

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  • Dry roast the rice flour in the pan till we reach a point that rice flour loses all its dampness and we should be able to draw kolam. This is the correct time to remove the rice flour from flame.

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  • Store the rice flour in an air-tight container and use it for making recipes during festival times. 20140814_194041

Pathiya Karuvepillai podi

Curry Leaves powder or karivepillai podi is a dry version of the curry leaves thogayal. It has a lot of health benefits.  Usually amma makes this with channa dhal and urad dhal.  This version contains toor dhal in it. I learnt this version from my perima.  Since it contains pepper and cumin seeds, it helps in digestion. Thank you perima!!!!

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INGREDIENTS

Curry leaves – A bunch

Toor dhal – 3/4 cup

Black peppercorns – 3 tbsp

Cumin seeds – 3 tbsp

Red chilli – 1 No

Salt – To taste

Asafoetida – A pinch

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  • Measure all the ingredients and keep separately.
  • Fry all the ingredients to golden brown one by one.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the roasted ingredients in the mixie.
  • Curry leaves powder is ready.

Paruppu podi

Paruppu podi is a blend of roasted spices and lentils and is full of flavour and aroma. When you are tired of making sambar or rasam, you can mix this powder with the rice and eat. It is also a healthy one. My brother is always fond of this powder. So whenever he comes amma makes this at home. This time its my turn to make this.

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INGREDIENTS

Toor dhal – 3 cups

Horse gram – 1 cup

Cumin seeds – 2 tbsp

Black peppercorns- 2 tbsp

Red chilli – 2

Salt – To taste

  • Measure all the ingredients and keep separately.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients together in the mixie.
  • Paruppu podi is ready.
  • To the hot rice, add 2 tsp paruppu podi and a drop of ghee. Mix it and eat.

Karuvepillai podi

Curry Leaves powder or karivepillai podi is a dry version of the curry leaves thogayal.It can be stored for a longer period and it is easy to carry when you are travelling. Karuvepillai=Karu+ Vepillai…. this leaves act as a vepillai to uterus and helps to get rid of irregular periods. It is rich in iron. So it is advised to include a lot of curry leaves in our diet. It is also a super good remedy for hair fall and helps in maintaining black hair. My mannima(Mom’s mom) makes this regularly at home. She retained black hair even at the age of 83 when she died. Is this the secret behind that?  Let me also eat this regularly and find it out. Thank you for the recipe Mannima….

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INGREDIENTS

Curry leaves – A bunch

Channa dhal – 3/4 cup

Urad dhal – 3/4 cup

Tamarind  – A small piece

Jaggery – A small piece

Red chilli – 4 Nos

Salt – To taste

Asafoetida – A pinch

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  • Measure all the ingredients and keep separately.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the roasted ingredients in the mixie.
  • Curry leaves powder is ready.
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