Category Archives: powders

CHOLE POWDER

img_4961.jpgThis recipe is handed down by my aunt Mrs. Lakshmi

INGREDIENTS 

Coriander seeds – 1 cup

Cumin seeds – 1/4 cup

Cloves – 2 tbsp

Cardamom – 2 tbsp

Cinnamon – a little less than – 1/4 cup

Black pepper corns – 1 1/2 tbsp

Broken red chilli pieces – 1 1/2 cup

METHOD

  1. Dry roast all the ingredients on medium flame for two minutes.

2.   Cool it and grind into a fine powder.

SUGGESTIONS

To be used in chole curry. Quantity can be adjusted according to your spice level.

PRECAUTIONS

Do not over fry.


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Rasam powder

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INGREDIENTS

Oil – 1/4 tsp
Toor Dal – 1 cup
Coriander Seeds – 1 cup
Black Pepper Corns – 1/2 cup
Cumin Seeds – 1/4 cup
Broken Red Chillies – 1 1/2 cups
Curry Leaves – 1 cup

METHOD

  1. Heat a pan and add 1/4 tsp of oil. Add toor dal and fry for a minute on low flame.
  2. Then add coriander seeds, black pepper corns and cumin seeds. Fry on low flame for two to three minutes.
  3. When they seem to be roasted, add broken red chillies and curry leaves. Fry for two to three minutes till the curry leaves turn crispy.
  4. Switch off the flame. Now let all the roasted spices cool down to room temarature.
  5. Now let all the roasted spices cool down to room temperature.. Then add all the spices in grinder jar and make it a fine powder.
  6. Now, let the powder cool down. Once the powder cools down spoon it care fully into a jar.
  7. Now your rasam powder is ready.

Suggestion

If your rasam powder is a little light in colour then, add half cup of red chilly powder to it.

 

 

 

SAMBAR PODI TYPE 2

imageINGREDIENTS

Chana Dal -: 1 Cup

Coriander Seeds -: 1 Cup

Urad Dal -: 1/3 Cup

Fenugreek Seeds -: 1/4 Cup

Black Pepper Corns -: 1/4 Cup

Asafoetida -: 1/2 tbsp

Curry Leaves -: 1/2 Cup

Broken Red Chillies -: 1 1/2 Cup

Turmeric Powder -: 1/2 tsp

Method

  1. Heat a pan and add bengal gram. Now fry for a minute on low flame.
  2. Then add coriander seeds, urad dal, fenugreek seeds and black pepper corns. Fry on low flame for two to three minutes.
  3. While roasting, add broken red Chillies and curry leaves. Fry for one to two minutes till the curry leaves turn crispy.
  4. Lastly add asafoetida and turmeric powder and fry for about 30sec.
  5. Switch off the flame.
  6.  Now let all the roasted spices cool down to room temperature.
  7. Add all the spices in your grinder jar and make it a fine powder.
  8. Now, let the powder cool down. Once the powder cools down spoon it carefully into a jar.
  9. Now your sambar powder is ready and can be used in making sambar.

SUGGESTION

If your sambar powder is a little light in colour, then add 1/2 cup of red chilli powder to it and mix.

SAMBAR POWDER

Ingredients

Coriander seeds – 1 cup

Toor dal – 1/2 cup

Chana dal – 1/4 cup

Urad dal -1/4 cup

Cumin seeds – 1/2 tbsp

Mustard seeds – 1/2 tbsp

Black pepper corns – 2 tsp

Curry leaves – few

Asafoetida powder -1 tsp

Dried red chilli pieces – 1/2 cup

Oil – few drops

Method

Heat a heavy bottom pan on low heat.

Dry roast all the ingredients one by one separately until it turns into light golden colour.

Add few drops of oil in the same pan and add broken red chilles and fry for few seconds until red chilles change colour and turn crisp .

Cool the ingredients to room temparature and grind all the ingredients to a fine powder . Store in air tight jar and can stay fresh for almost 4-6 months.

Suggestions  –  Adjust spice with red chilles.

Notes  – Make sure not to burn the ingredients while roasting .Image

LAVANG POWDER

Ingredients

Cloves – 1 cup

Method

  1. Put cloves in the sun for half an hour and grind it to a fine powder.
  2. Store in air tight cointainer and use when required.Image

PULAV MASALA

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ingredients

Cloves – 1/2 cup

Cardamon  – 1/2  cup

Cinnamon – 1/2 cup

Javithri – 1/3 cup  (Japathri)

nut meg – 1/2 piece ( jajikaya)

Poppy seeds – 1/3 cup ( gasa gasalu)

Marathi mogga – 1/4 cup

Star anise – 1/3 cup

Method

  1. Put all these ingredients in a plate mix well.
  2. Put in sun  for one hour and grind to a fine powder.
  3. Store in air tight container .
  4. Now your pulav masala is ready and can be used in all kinds of pulav.
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