CHICKEN FRY MASALA

INGREDIENTS

Coriander seeds – 1cup

Cloves – 1 tbsp

Cinnamon – 1/8 cup

Cardamon – 1/2 tsp

Poppy seeds – 3 tbsp

Cumin seeds- 3 tbsp

METHOD

1. Dry roast all the ingredients for 4 to 5 minutes.
2. Cool it and grind it to a powder.
3. Store in airtight container.
4. Can be used in chicken/mutton fry.

KARIVEPAKU MIRIYALU KARAM

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INGREDIENTS

Chana dal – 1/2 cup

Urad dal – 1/2 cup

Black pepper- 1 1/2tbsp

Cumin seeds – 2 tsp

Garlic – 1/4 cup cloves with skin

Fresh curry leaves – 3 cups loosely packed

Oil – 1 1/2 tsp

Salt to taste

Lemon juice – 1tbsp

Ripe green chillies/ dry red chillies – 12 to 15 slit (adjust according to your spice level)

Asafoetida – 1/2 tsp

METHOD

1. Heat 1/2 oil in a pan and add ripe green chillies and fry on low flame for 4 to 5 minutes. Keep it aside.
2. In the same pan, add 1 tsp of oil. Roast chana dal and urad dal until they turn golden.
3. Then, add black pepper and roast for another 2 to 3 minutes on low flame.
4. Add curry leaves and fry on low flame for 4 to 5 minutes.Switch off the flame and add asafoetida and cumin seeds.
5. Cool it and transfer it to a mixer jar. Add salt and grind it to a coarse powder.
6. Lastly, add fried green chillies and garlic and grind again.
7. Transfer it to a bowl. Add lemon juice and mix well. Check out the seasonings.
8. Transfer it to a glass jar. Serve with hot rice and ghee.

INSTANT PICKLE POWDER

INGREDIENTS

Red chilli powder – 1cup

Mustard seeds powder – 3/4 cup [ Grind 1/2 cup mustard seeds to a powder]

Salt – 1/2 cup

Cumin seeds powder – 2 tbsp

Fenugreek seeds powder – 1 1/2 tbsp

Cumin seeds – 2 tbsp

Fenugreek seeds – 1 1/2 tbsp

METHOD

1. Take a bowl and mix all the ingredients well.
2. Store in airtight container.
3. This mixture can be used to make green chilli pickle, cauliflower pickle and Carrot pickle.
4. You can store up to 2 to 3 weeks.

KANDI PODI

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INGREDIENTS

Kandi pappu [ toor dal ] – cup

Oil – 1tbsp

Coriander seeds – 1/4 cup

Cumin seeds – 1tbs

Dry red chilli pieces- 1cup

Curry leaves- 1/2 cup

Salt – 1 1/2tbsp

Garlic 1/4 cup mashed

METHOD

1. Heat oil in a pan and add kandi pappu. Roast till the dal turns into brown colour and aromatic.
2. Then, add coriander seeds, red chillies and curry leaves. Fry on low flame till the coriander seeds turn into light brown colour.
3. Switch off the flame and add cumin seeds. Mix well and let them cool.
4. Transfer the mixture to a grinder jar and add salt. Grind it to a powder.
5. Lastly, add mashed garlic and grind it one more time till the garlic blends well.
6. Store it in a glass jar. Serve with hot rice and a dollop of ghee.

NUPAPPU PODI [SESAME SEED POWDER]

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INGREDIENTS

Nuvvulu – 1cup

Water – 1tbsp

Oil – 1/2 tsp

Chana dal – 1tbsp

Urad dal – 1tbsp

Coriander seeds – 1tbsp

Broken red dry red chilli pieces- 1/2 cup

Curry leaves – 1/4 cup

Mashed garlic – 8

Salt – 1tbsp

METHOD

1. Mix 1tbsp of water with nuvvulu and keep it aside for 5 minutes.
2. Heat oil in a pan. Add chana dal and urad dal. Fry on low flame till it becomes light golden brown.
3. Then, add coriander seeds and fry for 1 minute. Add red chillies and curry leaves.
4. Fry on low flame till the red chillies becomes crisp. Switch off the flame and add cumin seeds .
5. Mix well. Keep it aside and let it cool. Dry roast nuvvulu on low flame till they start popping and becomes golden in colour.
6. Cool it and keep it aside. Transfer the dry masala to a grinder jar and add salt. Grind it to a powder.
7. Then, add nuvvulu and grind it to a powder. Lastly, add crushed garlic and grind 2 more times.
8. Check out salt and transfer to a glass bottle. Goes well with idly and rice with dollop of ghee.

ROASTED CHANA DAL POWDER

INGREDIENTS

Roasted chana dal – 2cups

peanuts – 1 cup

Cumin seeds -1 1/2 tbsp

Garlic – 15 cloves with out skin

Salt – to taste

TALIMPU

Oil -1tbsp

Curry leaves – 1/4 cup

Red chilli powder – 1 tbsp

A cousin of mine has shared this recipe with me.

METHOD

1. In a wide pan, add peanuts and fry in medium flame for 2 minutes.
2. Then add roasted chana dal and cumin seeds and fry on low flame for 5 minutes.
3. Cool it and transfer to mixer jar along with required salt and garlic cloves.
4. Transfer to a plate and spread it to cool down.
5. Heat oil in another pan. Add curry leaves and fry for few seconds and switch off the flame.
6. Add red chilli powder and mix well. Keep it aside and cool it.
7. Pour the oil masala over the peanut chana dal powder.
8. Mix well using two hands. Make sure there are no lumps.
9. Transfer it to a glass jar. You can also spread it on dosa and idly.
10. You can mix it with water and serve with idly .

CORIANDER POWDER

INGREDIENTS

Coriander seeds – 1cup

Dry red chillies pieces – 1 cup to 1 1/2 cup [ adjust according to your spice level ]

Garlic cloves – 10 mashed

Cumin seeds – 2 tbsp

Urad dal – 2 tbsp

Mustard seeds – 1/2 tsp

Tamarind – small lemon size

Curry leaves – 1/2 cup loosely packed

Oil – 1 tbsp

This podi mixed with hot rice with generous amount of ghee can be taken before starting your meals. Good for health.

METHOD

1. Heat oil in a wide pan , add broken red chilli pieces. Fry on low flame for one minute.
2. Then add all the remaning ingredients. Stir continuously and fry on low flame till the coriander seeds release their flavour and turn golden.
3. Remove and cool. Place the cooled spice mixture along with salt in a blender and grind to make a coarse powder.
4. Store in air tight container and serve with hot rice or idly with generous amount of ghee.

AMMA’S KARAM PODI

This recipe has been handed down to me by my mother. Perfect for Idlis. A dollop of ghee will greatly enhance its taste.

INGREDIENTS

• Coriander seeds – 1 1/2 cups
• Chana Dal – 1/4 cup
• Urad Dal – 1 tbsp
• Cumin Seeds – 1 tbsp
• Broken red Chillies – 2 cups
• Crushed Garlic – 1 cup
• Curry Leaves – 1 cup
• Tamarind – small lemon sized
• Oil for frying – 4 tbsp
• Salt to taste

 

METHOD

• Dry roast coriander seeds until light brown. Repeat the same process with chana dal, urad dal and cumin seeds.
• Heat 1 1/2 tsp of oil and fry the broken red chillies until light brown. Let it cool.
• Repeat the same procedure with crushed garlic and continue to fry until the raw smell fades away.
• Lastly add tamarind and switch off the flame.
• Heat another 1 1/2 tsp of oil and fry curry leaves until crisp. Cool down all the ingredients.
• Start by grinding the chana dal, urad dal and cumin seeds to a coarse powder and put it aside.
• Next, grind the coriander and put it aside. Grind red chillies, curry leaves and tamarind.
• Grind the garlic.
• Now mix all the grinded ingredients together with salt.

 

 

 

 

 

 

 

 

 

 

 

 

IDLI POWDER

INGREDIENTS 

Sesame seeds – 1/4 cup

Red chillies -10

Curry leaves – 1/4 cup

Oil – 1 tbsp

Urad dal – 1/3 cup

Chana dal – 1/2 cup

Asafoetida – 1/4 tsp

Turmeric – 1/4 tsp

Salt to taste

Red chilli powder – 2 tsp

METHOD

1. Heat a pan. Add sesame seeds and fry on low flame till golden brown.
2. Remove the seeds from the pan and set aside on a plate to cool.
3. Dry roast red chillies on the same pan for one minute and then add curry leaves. Continue to saute till they turn crisp.
4. Keep it aside on the same plate .
5. Add a tsp of oil and saute urad dal and chana dal till they turn golden brown. Cool it.
6. Transfer all the fried ingredients to a blender. Add salt, asafoetida and turmeric powder. Grind to a coarse powder.
7. Taste the powder. If you find the powder to be too spicy,  avoid mixing red chilli powder. If not, add the red chilli powder and blend again.

Store in an air tight container.

SUGGESTIONS 

Always roast on low flame.

You can also spread this powder on dosa and Idli.

CURRY POWDER

This is a recipe from my mother’s book and it is pretty famous and loved by everyone in the family.

INGREDIENTS

Coriander seeds – 1 cup

Chana dal – 1 cup

Broken Red chilles- 2 cups

Urad dal – 1 tbsp

Cumin seeds – 1 tbsp

Crushed garlic – 3/4 cup

Fenugreek seeds – 1/2 tsp

Curry leaves – 2 cups

METHOD

1. Heat a wide pan and add all the ingredients one by one.
2. Dry roast on medium flame till the colour of the spices changes into light brown colour.
3. Now let the roasted spices cool down to room temperature.
4. Then add all the spices in grinder jar and make it to a coarse powder .

Store curry powder in an airtight dry jar .

SUGGESTIONS

This curry powder can be used to make brinjal fry, potato fry, ladies finger fry and tindoora fry .