SESAME-FLAXSEED POWDER

With the health consciousness increasing day by day in every one, consuming healthy foods is also increasing at the same pace. Who says healthy is not tasty. Right ways of cooking makes every thing taste best. This is the same case with the healthy flaxseeds.  Flaxseeds are full of nutrients, fiber, omega 3, protein. For many who would like to take flaxseeds,  but cannot take it due to its nutty  taste, this recipe is a must try. This can be had with any Indian breakfast recipe, idly dosa vada....... or with plain rice. 

INGREDIENTS

• Flax seeds                1 cup
• Sesame seeds           1 cup
• Jeera                        1 Tsp
• Salt                          to taste
• Red chilies              10-15

PROCEDURE

Dry roast the flax seeds on a very slow flame. Same way dry roast the sesame seeds and the red chilies. 

Cool them

Take the flaxseeds, jeera, red chilies, salt in a mixer and grind to a fine powder.

Now add the sesame seeds and grind well till the powder is well done.

Serve with idly or dosa or rice.

This can be stored for up to 1 month.

SPICY RASAM POWDER

Have you ever tried rasam with home made powder……..If not try this…….A very spicy rasam powder which not only enhances the taste of your rasam, but also soothes your throat on winter days. The rasam can be had with plain white rice or take it as a soup. 

INGREDIENTS
Coriander seeds                    1/2cup
Black pepper corns              1/4 cup
Jeera                                     2 Tsp
Hing                                     1 tsp
Turmeric                              1 tsp

PROCEDURE
Roast Coriander seeds, pepper corns, jeera on a very low flame  for 10 to 15 minutes.
Cool them and grind to a fine powder along with hing and turmeric.
Use it in place of regular rasam powder. See how to make rasam here
As we are not using the toor dal in the power, add the cooked toor dal while making the rasam.
Enjoy.

ALMOND-WALNUT-CASHEW PODI FOR IDLY

My 5 year son doesn't like nuts as is. So I make a dry powder of all the nuts and include it in sweets. But I wanted to include nuts in his daily diet. So I made this recipe which he can have it with idly or dosa. He always like the karappodi, senagapodi and kandipodi, so I did not face any problem introducing this new gun powder. Not only for your children, this is good for everyone in your family. Give it a sure try.

INGREDIENTS

• Almonds              1/2 cup
• Walnuts                1/2 cup
• Cashews               1/4 cup
• Red chilies            6
• Salt                       to taste
• Jeera                    1 tsp

PROCEDURE

Dry roast the almond, walnuts, cashews on a slow flame individually. 

They should not be burnt and should become crunchy.

Dry roast the red chilies too.
Along with salt and jeera, grind the roasted nuts and red chilies.
Serve with idly or dosa or even plain rice.

CURRY POWDER 2(SESAME-COCONUT-PEANUTS)

The recipe is more for women who need calcium on daily basis and who hate to drink milk or take supplements. Use this gun powder in  any curry dish or use as is with plain rice and ghee, I am sure you will not face the calcium deficiency.  A non dairy source of calcium - sesame is more popular in Indian recipes.

INGREDIENTS

• Sesame seeds                         1 cup
• Dry coconut powder             1/2 cup
• Peanuts                                 1/2 cup
• Red chilies                             8
• Jeera                                      1/2 tsp
• Salt                                        to taste

PROCEDURE

Dry roast all the above ingredients individually and set aside.

Peanuts take longer to roast and sesame take very little time, so roast all of them individually.

When all cool down make a fine powder.

VANGIBATH MASALA POWDER

When you are bored of the everyday curries, dals and stews and when you are tired of elaborate cooking, the Indian masala powders, curry powders, gun powders will be very handy. Fry the vegetable of your choice, add the powder and cooked rice and your meal is ready in no time. One such powder is vangibath masala powder. Although the name suggests the masala is for brinjal, this powder goes well with almost any veggie.  Make it and store it. Mix it and enjoy it.

INGREDIENTS

1. Coriander seeds                        1 Tsp
2. Chana dal                                 1Tsp
3. Pepper corns                             1tsp
4. Cloves                                       1tsp
5. Cardamon                                 2-3
6. Red chilies                                3
7. Cinnamon                                1/2 inch piece
8. Dry coconut                              2 Tsp(powder)

PROCEDURE

Dry roast all of the  ingredients on a very slow flame and make a fine powder. While frying add the coconut powder at the end or else it gets burnt up.

If storing in a large quantity increase the proportion of the ingredients accordingly.

Coconut decreases the shelf life of the powder, so opt for adding fresh/dry coconut while preparing the rice dish or store the powder in refrigerator. 

KARAPPODI/GARLIC SPICE POWDER

Karappodi, this is known to every South Indian. The famous South Indian idly is incomplete without karappodi. This spicy powder is a favorite to everyone in my family. It can be served with almost all of the south Indian Tiffin's or even with rice. Karappodi with a spoonful of ghee forms a best combination for soft and fluffy idles. This spicy preparation when combined with garlic is very healthy.
INGREDIENTS

• Chana dal                   1/2 cup
• Urad dal                     1/4 cup
• Coriander seeds         3/4 cup
• Garlic cloves               12(small)
• Red chilies                  10
• Salt                             to taste
• Jeera                          1 tsp
• Tamarind                   small lemon sized ball
• Oil                               2 Tsp

PROCEDURE
Heat oil in a pan and add the dals, when they are half fried add the coriander seeds, red chilies, jeera, tamarind pieces, garlic cloves.
Fry them on a low flame till they are fully fried and the dals turn crunchy.
Cool the whole mixture.
Add enough salt and grind to a slightly coarse powder.
Serve with idly or dosa or upma or even plain rice. Don’t forget to add a spoonful of ghee.
TIPS
Add more of the chilies to increase the spice.
Curry leaves and/or dry coconut can also be added for a different flavor and taste.
Fry the whole thing on a slow flame.
You can decrease the tamarind if you don’t like the tanginess. Cut the tamarind into very tiny pieces and fry them along with the other ingredients.                         

CURRY LEAF POWDER/KARIVEPAKUPODI

Karivepakupodi / Curryleaf Powder

A healthy and delicious powder which goes well with hot rice is Curry leaf powder. The flavor of the herb is very tempting. But when ever it is used in curries, every one removes it. It has great digestive properties. Besides it is good for growing healthy hair. My Mom used to make this flavorful delicious spice powder and we used to have this every day in hot rice and ghee. This is one of the best home medicines for children who have a poor appetite. Once you try this, I am sure you will certainly become a fan of it.
INGREDIENTS

• Curry leaves            1/2 cup
• Chana dal                2 Tsp
• Urad dal                   1 Tsp
• Jeera                       1/2 Tsp
• Coriander seeds       1 Tsp
• Salt                           to taste
• Red chilies               5-6

PROCEDURE
Wash the curry leaves and dry the completely. See that there is no moisture on the leaves. Now dry roast all the ingredients, except salt, on a slow flame. Roast them individually till every thing turns golden brown and the curry leaves are crisp. Cool all the ingredients and blend them to a fine powder. This goes well with hot rice or idly or upma. Be sure you serve it with a spoonful of ghee or oil.
TIPS

• All the Ingredients can be roasted in a table spoon of oil also. This way enhances the taste but the podi has lesser shelf life.

 

COCONUT POWDER (KOBBARI PODI)

Coconut powder / Kobbaripodi

South India is famous for the delicious podis, spice powders. These various aromatic spice powders are made by roasting different pulses and combining them, grinding them to fine powder. These podis have a longer shelf life and you can have them with hot rice or idly or dosa. When you are lazy and cannot cook any curry for your dinner, have these powders with hot steamed rice and ghee. Stews are the best accomplishment for the podis. 
Apart from the podis which are had with rice or breakfasts, there are some powders which can be used in curries, which enhances the taste of the curry. Coconut powder or kobbaripodi or kura podi is one such masala powder which can be used in preparing many curries. This is a multipurpose powder which can be used in curries, accomplishment for tiffins and also stuffing for making different curries and also to make stews. When you are a beginner for cooking, this podi is a gift for you. Fry any curry in oil, even without tadka, and add this powder. I am sure you will be filled with praises by your family.
Make the curry as usual without any other masala. Sprinkle this powder at the end and mix well. This kura podi can be used in making many curries. I will give a list of curries which can be made with this podi. Brinjal, bottlegourd, ridgegourd, bittergourd, Ivygourd (tindoli or dondakaya), beans, chowchow, ladies finger, capsicum.
Earlier I have posted many powders which can be had with rice. Now I present this delicious kurapodi which is used to make delicious curries  in a very simple way.
INGREDIENTS

• Dry coconut                3 cups(grated)
• Chana dal                    1/4 cup
• Urad dal                       3 Tsp
• Red chilies                   15
• Jeera                           1 Tsp
• Salt                              1 Tsp

PROCEDURE
Dry roast the grated coconut on a slow flame for 10 minutes. Keep it aside. Similarly dry roast the chana dal, urad dal, red chilies individually and let them cool. Make sure to fry on a low flame and the ingredients don't turn black. When all the ingredients cooled to the room temperature, add the salt and jeera and grind them to a fine powder . Store in a air tight container and use in your curries or serve with idly or dosa.
TIPS

• This podi stays fresh for 1 month. By refrigerating this can be used for 3 months.
• Do not use the oil in frying the dals, as the oil decreases the shelf life of the podi.
• This can be used as a stuffing in Guttivankaya kura(stuffed brinjal).
• Can use a tablespoon of coriander seeds to enhance the taste.
• Use the dry roasted curry leaves for different taste.
• Use the garlic flakes if you like, but consume it within 20 days.
• Add a couple of spoons of the kobbari podi and a spoonful of coriander powder  to the sambar. This is a quick replacement for  sambar powder.

SAMBAR POWDER

Call it sambar or sambhar or sambaru , it is the main dish in the south indian cuisine. Serve it with either idly or steamed rice, it is the preferred dish of every South Indian.The main ingredient of sambar is the Sambar powder.There are many variations in making the powder but here I present my own version. Although we are getting lot of varities of sambar powders in the market the one that is prepared in the home gives the authentic flavor and taste to the sambar. My mother-in-law tells me that freshly prepared sambar powder tastes better than the one that is prepared early and stored. Although it is true as the procedure is time taking I prefer making the powder and refrigerate it to retain its freshness.

INGREDIENTS

• Coriander seeds/dhaniya             1+1/2 cup
• chana dal                                   1/2cup
• black gram dal                              1/8 cup
• red chilies                                   10
• jeera                                            1 Tsp
• mustard seeds                             1tsp
• fenugreek seeds                          1tsp
• rice                                             2Tsp
• asafetida                                  1/8 Tsp
• dry coconut powder                  1/2 cup
• toor dal                                      1/4 cup(optional)

PROCEDURE
Dry roast all the above ingredients individually on slow flame till they are done. Grind them to a fine powder and store in a air tight container. Toor dal is optional and is used to thicken the sambar.
TIPS
1. To make the sambar with fresh ground powder roast all the above ingredients in a tablespoon of oil and grind.
2. To give a fresh taste to the sambar with already made powder add fresh grated coconut or coconut milk to the sambar.

MASALA KARAM

Red chilly powder is a spice used in every day cooking by Indians. This is used in a variety of dishes. Some go for the store bought one and others go for the home made one where whole red chilies are ground to fine powder. Masala karam is made with a combination of different spices along with red chilies. It can be used where ever red chilly powder is used in cooking. It can also be had as it is with hot rice or idli or dosa. As it has a lot of garlic it is good for health.

INGREDIENTS

• Red chilies                         1 kg
• Coriander seeds                 2 cups
• Jeera                                 1/4 cup
• Mustard seeds                   3 Tsp
• fenugreek seeds                 2 Tsp
• Garlic                                  1/4 kg
• Salt                                     4 Tsp

PROCEDURE
Dry roast all the ingredients individually expect garlic and salt and cool them. Grind all the ingredients into a fine powder.
TIPS

• Add the salt finally to the grind powder as the garlic oozes much of water when grinded with salt.
• When the garlic is moist some times fine powder is not formed. Spread the lump of masala formed on a paper and leave for few hours(preferably whole night) and again grind the masala . This time ur sure to get fine powder.

RASAM POWDER

 

Every one in my family love rasam/charu in telugu. Our lunch/dinner will not be complete without one of the stews-either rasam or sambar or pulusu. I prepare the rasam powder once a month. Although the powder has a longer shelf life the flavor and aroma decreases day by day, so I make the powder in small quantity. Traditionally all the ingredients used are kept in hot sun for a few hours and powdered. But now every one is finding it easy to dry roast the ingredients and powder them.

INGREDIENTS

• Coriander seeds/Dhania                  1cup
• Black peppercorns                            4Tsp
• Red chillies                                        5
• Toor dal                                            1/2 cup
• Hing                                                  1/8 tsp
• Jeera                                                1 Tsp
• Fenugreek seeds                             1/8 tsp

PROCEDURE
Dry roast coriander seeds, peppercorns, red chilies, toor dal, jeera for about 5 minutes on a medium flame and let them cool completely. Roast the fenugreek powder individually on a slow flame till it releases its aroma. Now grind all the ingredients to a fine powder.
Another method is to skip the roasting process and keeping all the ingredients in hot sun for 4 hours and grind them to a fine powder. In this process also roast the fenugreek seeds individually.

SESAME POWDER/NUVVULA PODI

INGREDIENTS

• Sesame seeds                        1 cup
• salt                                         to taste
• redchilies                              10
• hing                                        a pinch

PROCEDURE
Dry roast the sesame seeds on a slow flame. See that the seeds don't burn. Stir continuously. Once the seeds start popping up and change the color to light brown switch off the flame and let cool completely. Now dry roast the red chilies also. Grind all the ingredients to a coarse powder. Just pulse the mixer so that the powder is formed otherwise oil separates from the sesame seeds.

SENAGAPODI

Senagapodi

Simple powder/podi which can be made in seconds is senagapodi. It can be had with rice or even with idly/dosa.

INGREDIENTS

• Roasted Bengal gram dal               1 cup
• Salt                                               to taste
• Red chilies                                    10
• Hing                                              a pinch(optional)
• Jeera                                            1 tsp

PROCEDURE
Grind all the above to a fine powder and the podi is ready. Have it with steaming rice with a spoon of ghee.
VARIATION

• Add garlic pods to get a different taste and also good for health. But this has a lesser shelf life than the above.
• Mix the podi with thick curd and this is a good chutney for dosa or idly.

KANDIPODI

INGREDIENTS

• Toor dal/red gram dal                      1 cup
• Bengal gram dal                               1/8 cup
• Moong dal                                        1/8 cup
• Jeera                                                1 Tsp
• Hing                                                  1/8 Tsp
• Red chilies                                       10-12
• Salt                                                   to taste

PROCEDURE
Dry roast all the dals individually on low flame until u feel the aroma. The red chilies are also to be roasted. Now combine all the dals , hing , salt, jeera and grind to a fine powder. The powder should not be either coarse or ultra fine. This is had with steaming rice with aavakaya as combination. Unlike other powder which taste better with ghee this podi tastes good with groundnut oil or gingilly oil. Try out this for a change.