Rasam Powder (Type 2)

Ingredients:

• 250 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 50 Gms. Cumin seeds
• 50 Gms. Black pepper
• 25 Gms. Red chilly

Method:

• Fry all the ingredients in a greased pan and fry.
• Powder in a mixer grinder and store in a air tight container.

Rasam Powder (Type 1)

Ingredients:

• 200 Gms. Black pepper
• 800 Gms. Coriander Seeds
• 200 Gms. Thur dal
• 75 Gms. Red Chilly
• 75 Gms. Cumin Seeds
• 25 Gms. Turmeric Powder (optional)

Method:

• You can make this rasam powder by putting all the ingredients in mixer grinder.
• Powder the ingredients as cores.
• Transfer the powder in a container and you can keep this powder for 3 to 6 months
• You can prepare rasam powder in small quantities and use fresh

Drumstick leaves Powder

Ingredients:

• 2 cups cleaned drumstick leaves
• 100 Gms. Processed Channa dal
• 10 Flakes of garlic
• 2 ~ 4 Red chilly ( 2 spoon red chilly powder)
• 1 Spoon Cumin Seeds
• Salt

Method:

• In a pan fry drumstick leaves by adding a drop of ghee
• Just heat or just fry processed Channa dal in a pan
• Add red chilly and dry fry
• Put all the ingredients in a mixer grinder and powder them finely.
• As usual mix the powder with hot rice and ghee.

Sambar Powder (Type 2)

Ingredients:

• 250 Gms. Red chilly
• 500 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 50 Gms. Channa dal
• 25 Gms. Fenugreek seeds
• 100 Gms. Turmeric
• 100 Gms. Dried Ginger
• 100 Gms. Poppy seeds (kas kas)
• 150 Gms. Black Pepper

Method:

• Powder all the ingredients as it is in a ’flour mill’.
• Spread on a news paper and bring it to the room temperature.
• Store in a air tight container.

Garam Masala

Ingredients:

• Black pepper 20 grams
• Cloves 10 grams
• Cinnamon 20 grams
• Brown cardamom 15 grams
• Cumin seeds 15 grams
• Bay leaves 10 grams
• Coriander seeds 25 grams
• Cardamom 10 grams

Method:

• Mix all ingredients and lightly roast on a tawa.
• Grind in a mixie and sieve to get a fine powder (garam masala)

Notes:

• You can prepare this and keep. Where ever you need garam masala in your cooking you can use this.

Chole Masala Powder

Ingredients:

• 2 tblsp garam masala powder
• 4 tblsp red chilli powder
• 2 tblsp dry mango powder (amchur)
• 4 tblsp coriander- cumin powder
• 1 tsp pepper powder
• 1 tsp ginger powder
• 1 tsp garlic powder (optional)

Method:

• Mix all Ingredients and keep it in an air tight container.
• Use when needed.

Paruppu Podi 2

Ingredients:

• 1 Cup Thur dal
• 10 Red chilies
• 1 Teaspoon Black Pepper
• 10 Garlic pieces
• Salt to taste.

Method:

• Prepare Paruppu Powder II as above and dont fry the garlic pieces.
• Put the garlic directly while you put all the other ingredients in the mixer jar.
• Use same as above.

Notes:

• Instead of garlic pieces you can also use dried curry leaves.

Dosa Mix & Thenkuzhal mix

Ingredients:

• 4 cup rice
• 1 cup udad dal

Method:

• Soak rice and dal for 2 hours.
• Drain and dry under fan.
• Give them in a flour mill and make soft powder.
• When ever you want tomake dosa, you can take required amount of the powder and add hot water or butter milk and make dosa.
• Dont forget to add salt.

Notes:

• If you have this rice and dal mixed flour in your house, you can make thenkuzhal also.

Kunuku Mix

Ingredients:

• 1 Cup Rice
• 3/4 cup Channa dal
• 1/8 cup Udad dal
• 1/8 cup Thur dal ( i.e. 1 cup mixed dal )
• 1/2 sp cooking soda
• Oil to fry.

Method:

• Soak all ingredients in one bowl for 1/2 an hour to 1 hour.
• Drain them and dry them under fan.
• Grind them in a mixer grinder into coarse powder.
• Store in a air tight container and keep it in the fridge.
• When ever you want to make Kunuku, just add hot water in the required powder.
• Add salt, asfetida powder and red chilly powder.
• Mix well.
• Keep oil in a deep kadai.
• Take hand full of dough and put like bakoda in hot oil.
• Remove them when they become golden brown.
• Serve hot kunuku with tomato sauce or coconut chutney.

Notes:

• Make sure that the dal and rice are dry before grinding them.

Adai Mix

Ingredients:

• 1 Cup Rice
• 3/4 cup Channa dal
• 1/8 cup Udad dal
• 1/8 cup Thur dal ( i.e. 1 cup mixed dal )
• 1/2 sp cooking soda

Method:

• Soak all ingredients in one bowl for 1/2 an hour to 1 hour.
• Drain them and dry them under fan.
• Grind them in a mixer grinder into coarse powder.
• Store in a air tight container and keep it in the fridge.
• When ever you want to make adai, just add hot water in the required powder.
• Add salt, asfetida powder and red chilly powder.
• Mix well and make yummy adai.

Notes:

• Make sure that the dal and rice are dry before grinding them.

Black Udad Powder

Ingredients:

• Black udad dal 1 cup
• Red chilly 6 - 8
• Curry leaves
• Salt
• Asafetida one piece
• 1/2 sp oil

Method:

• Dry fry all the ingredients except asafetida.
• In a pan pour 1/2 sp oil and fry the piece of asafetida.
• Grind them all in a mixer grinder with salt.
• Remove fromthe mixer and store it in a bottle.
• You can serve this with ghee and hot rice.
• Very tasty powder.

Notes:

• You can use this powder as a side dish for dosa also.

Double Roti or Kutchi Dabeli.

Ingredients:

• For dabeli masala:
• 1-2 red chillies (you can make it as spicy as you like)
• 1 teaspoon coriander seeds
• 1/2" stick cinnamon
• 2 cloves
• 1/4 teaspoon cumin seeds
• For the filling :
• 2 medium size potatoes, boiled and mashed
• 1/2 teaspoon cumin seeds
• a pinch of asafoetida
• 2 teaspoons dabeli masala
• 2 tablespoons peanuts
• 1 tablespoon oil
• salt
• For assembly:
• 5-6 ladi-pav/ burger buns
• 1 onion, chopped fine
• 1/4 cup sev
• garlic chutney & tamarind date chutney
• For garnish:
• finely chopped coriander leaves
• a handful of pomegranate seeds (optional)

Method:

• Roast masala ingredients in a pan for a few minutes taking care not to burn them.
• Grind to a fine powder.
• Heat oil in a pan and fry peanuts till they turn light brown.
• Remove and keep aside.
• Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water.
• Toss in the peanuts and mix everything well. Remove from fire.
• Slice buns into halves and toast them with a little butter on a griddle.
• Apply garlic chutney on one side, tamarind chutney on the other side of the bun.
• Place a portion of the potato filling in between.
• Top with chopped onion, coriander leaves and sev.
• Press down, garnish with pomegranate seeds and serve immediately.

Peanut Garlic Powder - Maharashtra style

Ingredients:

• 1 cup dry coconut
• 1/3 cup sesame seeds
• 1/2 cup roasted salted peanuts
• 1 full head of garlic (15-20 cloves)
• 2 dry red chilies
• Salt to taste

Method:

• Roast the coconut on a low fire till it begins to turn golden.
• Roast the sesame seeds in the same way.
• Mix all the ingredients together and grind in a food processor.
• Mix well with salt.

Notes:

• From the state of Maharashtra, this dry chutney is often eaten over plain boiled rice with ghee drizzled over it. Some of its primary ingredients are coconut and peanuts which are found in abundance in this state.

Double Roti or Kutchi Dabeli Masala Powder

Ingredients:

• For dabeli masala:
• 1-2 red chillies (you can make it as spicy as you like)
• 1 teaspoon coriander seeds
• 1/2" stick cinnamon
• 2 cloves
• 1/4 teaspoon cumin seeds
• For the filling :
• 2 medium size potatoes, boiled and mashed
• 1/2 teaspoon cumin seeds
• a pinch of asafoetida
• 2 teaspoons dabeli masala
• 2 tablespoons peanuts
• 1 tablespoon oil
• salt
• For assembly:
• 5-6 ladi-pav/ burger buns
• 1 onion, chopped fine
• 1/4 cup sev
• garlic chutney & tamarind date chutney
• For garnish:
• finely chopped coriander leaves
• a handful of pomegranate seeds (optional)

Method:

• Roast masala ingredients in a pan for a few minutes taking care not to burn them.
• Grind to a fine powder.
• Heat oil in a pan and fry peanuts till they turn light brown.
• Remove and keep aside.
• Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water.
• Toss in the peanuts and mix everything well. Remove from fire.
• Slice buns into halves and toast them with a little butter on a griddle.
• Apply garlic chutney on one side, tamarind chutney on the other side of the bun.
• Place a portion of the potato filling in between.
• Top with chopped onion, coriander leaves and sev.
• Press down, garnish with pomegranate seeds and serve immediately.

Sambar Powder (Type 1)

Ingredients:

• 500 Gms. Red Chilly
• 500 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 100 Gms. Channa dal
• 150 Gms. Black Pepper
• 100 Gms. Fenugreek Seeds
• 100 Gms. Turmeric Whole

Method:

• Just put all ingredients in a container and make powder them by giving them in a ’flour mill’.
• Spread the powder in a news paper and let it cool down.
• After it cools store it in a container.

Notes:

• To prepare sambar we have to prepare sambar powder first. Generally we can keep this powder for 3 to 6 months. We have to make sambar powder in bulk and for daily use we can transfer the powder in to a small bottle.

Chat Masala Powder

Ingredients:

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp ajwain seeds
• 2-3 whole dry red chillies
• 3 tbsp black salt
• 1/2 tsp citric acid
• 1 tbsp dry mango powder (amchoor)
• 1 tbsp salt
• 2 tsp garam masala
• 1 tsp white/black pepper (optional)

Method:

• Roast the first 3 ingredients separately
• Powder them with the chillies, black salt and citric acid.
• Mix in the remaining ingredients.
• Store in an airtight container.
• Will keep well for years.

Mustard and Fenugreek (Methi) Powder

Ingredients:

• 100gm Mustard seeds
• 50 gms Fenugreek seeds

Method:

• Mustard and methi powder when added to dals makes them tasty, except for methi dal.
• This can be done by taking methi seeds half to the mustard seeds taken, roasting them separately and grinding them together.

Dry Leaves for flavour

Ingredients:

• Its easy for people living in India to get Pudina, Karipattha or Corriander Leaves from the market.
• But this is not so for people living abroad due to the lack of regular supplies and also they will be costlier.

Method:

• So, to use them without wasting, we can dry them.
• If you have Microwave Oven, put these leaves (of same type i.e. donot mix them) on a Microwave Oven Safe plate and keep for 5-10 seconds.
• Remove them, mix them and repeat.
• Otherwise, on a flat surface, spread them over a towel (possibly under a fan) until they become crispy.
• You should be able to crush them as if you would crush a Papad.
• Crush them with your hands and store in containers.
• Use them at any dish you would put those leaves.
• You would get the Aroma as if you had used the real one.

Fenugreek powder

Ingredients:

• 100 gms Fenugreek seeds

Method:

• Fry the Fenugreek seeds in a dry kadai and fry them till they turn dark brown.
• Fry them continuously to avoid total charring and becoming black.. Keep aside and after some time.
• Powder them like flour and keep the powder in a container.
• Whenever you prepare Sambar you must put this powder 1/2 teaspoon.
• This will give a good smell to Sambar.

Fried ’N’ Crushed Chilly Powder

Ingredients:

• Red Chilly

Method:

• Put a little oil in a pan and fry red chillies.
• Fry carefully with out spoiling the colour.
• Remove from the fire and grind it.
• Keep it in a bottle.
• You can use this powder to increase karam (hot) of any dish and you can use this to make pickles also.

Notes:

• For some curry varities, or while preparing noodles, or after preparing your sambar or rasam if you want to increase the karam i.e hot of the dish, you can add this powder. We cannot use normal red chilly powder for this.