Rasam Powder

ரசம் பவுடர்


Ingredients

1. Red chilli - 2 cups
2. Coriander seeds - 3 cups
3. Pepper - 3 tablespoons
4. Cumin seeds - 3 tablespoons
5. Toor dhal - 3 tablespoons & Asafoetida - 1 tablespoon (Dry roast both the toor dhal and asafoetida to golden color in a pan)

Procedure

• Add all this ingredients together and grind coarsely in a dry grinder
• Mix well and store it in an airtight container

Multi-nutrient Kanji powder

Ingredients:

• Sago -20 gms
• Fried grams - 200 gms
• Almonds - 50 gms
• Pista - 50 gms
• Ragi - 100 gms
• Saffron - 1 teaspoon
• Roasted Peanut - 1 Tablespoon

Procedure:

1. Heat a pan, add sago and roast till it become puffy.
2. Now add ragi and dry roast till it becomes crunchy
3. Switch off the flame and add all the other nuts to the warm pan for 5 minutes.
4. Now grind this mixture to a fine powder with saffron.
5. Store it in an air tight container 
6. Take 1 tablespoon and mix it in one cup of water and boil this in a low flame till it gets cooked
7. This procedure may take 5 to 10 minutes - keep stirring to avoid lump formations. 
8. Remove from the stove and add the required sugar and milk and serve.

Nellikai pickle - Amla Pickle

Ingridients

• Big Amla or nellikai (cut and scoop the seed out) - 2 cups
• Salt - 2 tablespoons
• Turmeric - 1/2 tea spoon
• Red chilly powder - 4 teaspoons
• Asaefoetida - 3/4 teaspoon
• Fenugreek powder - 1/4 teaspoon
• Mustard - 1 teaspoon
• Gingelly oil - 1/2 cup

Procedure

1. Wash, wipe and cut the amla. Scoop the seeds out
2. Heat the oil in a pan and drop in the mustard seeds
3. When the mustard seeds splutter, add the cut amlas, salt, turmeric powder and stir well
4. Allow it to cook in low flame while covered with a lid for 15 minutes.
5. Keep stirring periodically
6. When amla is cooked soft, add asaefoetida, chilly powder, fenugreek powder and mix well. Keep the low flame going for 5 minutes and store it in an air tight container.

Instant Vattal Kuzhambu podi (For the vathal kuzhambu recipe)

Ingredients:

1. Red Chillies - 6 nos
2. Toor Dhal - 2 teaspoons
3. Pepper - 1 tablespoon
4. Coriander Seeds - 1 tablespoon
5. Jeera - 2 teaspoons
6. Rice - 1 teaspoon
7. Urad dhal - 1 teaspoon
8. Oil - 1/2 teaspoon
9. Onion cut - 1 handful
10. Curry Leaves - 1 handful

Procedure:

• Fry all the ingredients in the given oil to golden color
• Grind it to a very fine paste with 1 handful cut onion and 1 handful curry leaves
• Use this for the Vathal Kuzhambu recipe

Paruppu podi

Ingredients:

1. Channa dhal - 1 tablespoon
2. Moong dhal - 1 tablespoon
3. Urad dhal - 1/2 tablespoon 
4. Toor dhal - 1 tablespoon
5. Red chilly - 10 nos
6. Asafoetida - 1 teaspoon
7. Garlic pods with the skin (optional) - 4 nos
8. Salt to taste

Procedure:

• Dry roast all the dhal ingredients separately and keep aside
• Roast red chilly and switch off the fire
• Add the garlic,asafoetida and salt to the pan which has the red chilly
• Now grind red chilly, salt, asafoetida finely. Then add all the dhals and grind to a fine powder
• Before removing from the mixer, add garlic pods and grind for only 1 minute
• Mix thoroughly and transfer to an air tight container

Ellu Molagapodi (Sesame / Gingelly seeds)

Ingredients:

1. Red chillies - 12 nos
2. Sesame / Ellu - 3/4 cup
3. Urad dhal - 1 tablespoon
4. Jaggery (optional) - 1/4 teaspoon
5. Oil - 1/2 teaspoon
6. Salt to taste

Procedure:

• Dry roast sesame seeds/Ellu in a pan and keep aside
• Add oil to the pan and roast the red chillies to brown color and remove the chillies
• Add urad dhal to pan and roast to golden brown
• Now grind red chillies and salt together finely. Add sesame seeds, urad dhal and jaggery to grind coarsely
• Mix thoroughly and transfer to an air tight container

Vegetable pickle

Ingredients:

1. Carrot - 1 nos
2. Beans - 4 nos
3. Bittergourd - 1 nos
4. Small brinjal - 1 nos
5. Drumstick - 1/2 nos
6. Mango - 1/2 nos
7. Cluster beans (Kothavarangai) - 5 nos
8. Lime - 1 nos
9. Lemon juice - 1/2 cup
10. Salt to taste
11. Chilly powder - 2 tablespoons
12. Asafoetida - 3/4 teaspoon
13. Mustard seeds - 1 teaspoon
14. Fenugreek powder - 1/2 teaspoon
15. Vinegar - 1 tablespoon
16. Turmeric powder - 1 teaspoon
17. Garlic (optional) - 10 pods
18. Oil - 4 tablespoons

Procedure:

• Wash, wipe(has to be dry) and Cut all vegetable ingredients into 1/2 inch pieces
• Now heat the oil and season with mustard seeds, fenugreek powder and asafoetida and add to the vegetables. Stir well
• Add all of the remaining dry powder spices to the vegetables
• Now add vinegar, lemon juice and salt to the mixture
• Mix well uniformly and transfer to a dry glass container or ceramic jar
• Cover it with a thin muslin cloth
• Stir well daily from the bottom and use it after two to three days
• This can be refrigerated for 1 to 2 months (avoid using wet spoons to prevent fungus formation)

Instant Kurma Mix without coconut

Ingredients:

1. Poppy seeds (Kasa kasa) - 1 teacup
2. Almonds - 1/2 cup
3. Fried gram (pottukadali) - 1 cup

Procedure:

• Heat a pan and roast the poppy seeds for 2 minutes (don't allow it to change color)
• Now, grind with almonds and fried gram
• Mix well and deep freeze
• When you make Kurma, sautee the vegetables with onions, add ginger garlic paste, garam masala and this mix.
• Boil the kurma with water for 15 minutes

Instant sambar powder

Ingredients:

1. Red chillies - 12 to 15 nos
2. Channa dhal - 2 tablespoon
3. Coriander seeds - 2.5 tablespoons
4. Fenugreek - 1/2 teaspoon

Procedure:

• Dry roast channa dhal for 3 minutes
• Add coriander seeds, red chilly and fenugreek and dry roast to golden color
• Powder the above ingredients and use it as sambar powder

Vendiya Molagai

Ingredients:

1. Green Chillies  - 100gm 
2. Fenugreek   -   2  table spoon 
3. Asafoedita    -    1/2  Teaspoon 
4. Salt  -  3 Tea spoon 
5. Lemon  - 1 full (Squeezed) 
6. Ginglee oil - 3 Table spoons 

Procedure:

• Roast the Fenugreek to golden colour  and powder with salt and asafoedita
• Wash and wipe green chillies
• Slit the chillies lengthwise and fill it with the ground powder
• Heat the ginglee oil and drop the stuffed chillies in it
• Keep stirring on a slow fire for 10 to 15 minutes
• When the skin of the chillies change colour ,remove from fire and add the squeezed lemon and mix well
• Serve with Dosai,curd Rice 

Poondu Mulagaipodi

Ingredients:

1. Red chilli - 2 Handful
2. Gingelly oil - 3 tablespoons
3. Garlic Peeled - 3 full garlic

 

Procedure: 

• Heat 3 tablespoon Gingely oil and fry2 handful of Redchilli to light  brown colour
• Remove the oil and keep aside
• Peeloff 3 Full garlic and keep aside
• Now dry grind the roasted chilli with required salt to grind coarsely
• Then add cleaned garlic and grind rough
• Now mix well with a spoon and put it in a bowl
• Then pour the oil ( which was used for roasting) to the ground mixture
• Podi is ready to consume with Dosai or iddly

Mango Thokku (Mangai pickle)

 Ingredients:

1. Raw Mango-2nos ( Scrap it)
2. Chiili Powder-3Heap Tabe spoon
3. Gingely oil-1/2 Tea cup
4. Asafeditta-1/2 Teasppon
5. Fenugreek Powder-1/2 Teaspoon
6. Turmeric Powder-1/2 Tea spoon
7. Mustard Seeds-1 Tea spoon
8. Salt to taste
9. Jaggery-3 Table spoon

Procedure:

• Heat ½ cup oil and season the Mustard and Asafoeditta
• Add Mango Scrapings  with salt and turmeric powder and lower the flame
• Cover with a  lid and stir well every 5 minutes (or to avoid overheating)
• When the mango is cooked well, add chillipowder and mix well
• Keep it for 5 to 10 minutes
• Taste for salt and spice levels
• Store in a Glass container

Idli podi (Mulagai podi)

Ingredients:

1. Red chilli -1 Tea cup
2. Urad dhal-3 Table spoon
3. Channa Dhal-2 Table spoon
4. Asafoeditta-1 Teaspoon
5. In case  You don’t prefer channa dhal, add urad dhal 5-6 Table spoon.

Procedure:

• Dry roast the Dhals to golden colourwith Asafoeditta
• Add ½ Teaspoon oil and fry red chilli to dark brown reddish colour
• Add salt and grind to a coarse dry mixture

Coconut substitute powder for diabetics and hypertension

Ingredients:

1. Rice - 1 cup
2. Urad dhal - 1/2 cup
3. Coriander seeds - 1 heap tablespoon
4. Jeera (cumin seeds) - 3 heap tablespoons
5. Fried gram (Pottu kadalai) - 3 cups

Procedure:

• Heat a pan and roast the rice and urad dhal in the pan to gold color
• Add coriander and jeera to the pan and stir for 5 minutes
• Switch off and add the pottu kadalai (fried gram) to this mixture
• Powder it in the mixie without water and store it in the freezer

Instant mango pickle

                     


                    Ingredients:

1.      Mango---1 medium size,

2.      Salt---1Table spoon,

3.      Turmeric powder---1/2 Teaspoon,

4.      Redchilly powder---3Teaspoon,

5.      Asafotida powder---1/2 Teaspoon,

6.      Fenugreek powder---1/2 Teaspoon,

7.      Sugar or Jaggery---1/2 Teaspoon.

8.      Gingelly oil---4Table spoon,

9.      Mustard seed---1 Teaspoon.

Procedure:

·         Wash and cut the mango to 1/4 inch pieces.

·         Add all powders to the mango

·         Heat the oil and add mustard seeds,

·         When it splutters add asafetida and fenugreek powder.

·         Pour it with oil to the mango mixture

·         Mix well

·         keep for 1 hour and serve.