Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

Showing posts with label POWDER(PODI). Show all posts
Showing posts with label POWDER(PODI). Show all posts

Sunday, July 7, 2013

Poondu Podi | Garlic Powder | Post Natal Recipe!

Poondu Podi | Garlic Powder is a special post for my dear friend Savitha. This is a Post Natal Recipe that is food after delivery for about 2 to 3 months.

You can have this alternate days with rice and ghee.

Ingredients
Garlic - 15 nos
Black pepper - 1/2 tblspn(As per your taste)
Urad dal - 2 tblspn
Ghee - 1 tspn
Salt as required

Preparation Method
Remove skin of garlic and keep aside.
Heat a kadai with ghee, add urad dal saute till brown. Transfer to plate.
Roast the garlic, you can even chop it. Fry till brown.
Roast black pepper in the same kadai till it pops out.
Allow it to cool.
Now grind these with salt to coarse powder.

Enjoy with hot rice and ghee.

This generates heat in the body so it is good for the baby.

# Photo to be updated soon.

Monday, July 1, 2013

Homemade Bisibelebath Pudi/Vangibath Powder | MASALA POWDER | PODI RECIPES| AMMA'S RECIPE


Homemade Bisibelebath Pudi is one of the most requested recipe among my readers.
Today I am sharing Amma's recipe here. Bisibelebath (BBB) is one of the popular rice delicacy from Karnataka. Its very flavourful and healthy. This recipe is one to be bookmarked. It is also a multi use powder.



Ingredients
Whole daniya seeds - 2 cups
Channa Dal - 3/4 cup
Urad dal - 3/4 cup
Red chilli - 15 nos or as per your spice level(round and badgi)
Pattai/Cinammon - 1 stick
Cloves - few
Dry coconut - 1/2 cup
Salt - 1 tspn

Method
Heat a kadai on medium flame. Dry roast to brown all the ingredients separately except dry coconut.
Allow it to cool and grind to coarse powder with dry coconut.



Store it in air tight container and can be used in the following recipes:

Bisibelebath
Spinach Soyabean Bisibelebath
Vangibath
Venthayakeerai Sadam
Capsicum Bath



PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you for your encouragement.

This recipe is going to WTML event by Gayathri hosted by Manju.

Friday, May 24, 2013

Karuvepilai Podi | Curry Leaves Powder | How to make!

Its difficult to blog after post natal, taking care of both the babies is quite interesting and busy. since Amma and Appa is here to help me, I am posting quite a few recipes.

This is a post for Non Karuvepilai/curry leaves lovers.
Curry leaves is very healthy and rich in Iron. This also gives good aroma to the dish.

Most of the people/kids throw if found in food. Sometimes it gets spoilt keeping in fridge for long time. You can make large batches and reserve few. Making these still has the natural aroma and is flavourful.

Today,I had posted a question on my Facebook page check it out here. Thanks to my friends found interesting answers.

So here is a simple solution for this.


 
Method

Take Bunches of karuvepillai/curry leaves sprigs.

Wash curry leaves sprigs and pat dry it.

Spread them on a white cotton cloth or news paper.

Keep it in sun or under shade until all water is dried.

If its under good sun, remove stem and grind the leaves to fine powder in mixie.

In abroad if you cant put under sun, wipe them remove leaves dry roast the leaves in a kadai. Cool it and grind to fine powder.


Store in air tight container and use it in your cooking.

PS - You can reserve some fresh leaves.

We can feed Curry leaves to our kids :)

Checkout Recipe for Spicy Curry Leaves Powder here.

Monday, April 9, 2012

Thakalli Thokku | Tomato Pickle!

Thakalli Thokku | Tomato Pickle is very tangy and tasty recipe. This is a traditional dish taught by my Mother-in-law who makes this to her perfection,  as in Bangalore we used to do Gojjus. It was new to me and I loved it a lot. Its also my family favourite sidedish. A good timesaver and accompany many dishes. I always prepare and store it in my place, when I find really red tomatoes in Little India cannot miss it.


Ingredients
Fresh Red Tomatoes - 10 nos
Turmeric powder - 1/2 tspn
Red chilli powder - 1 tablespoon(As per your taste adjust)
Fenugreek seed powder - 1/2 tspn
Cooking Oil - 1/2 cup (I use gingely oil or olive oil)
Mustard - a pinch
Hing/Asafotida - 1/4 tspn
Salt

Preparation Method
Wash, cut and chop all the tomatoes into 4 pieces and keep aside.
Heat a heavy big kadai/wok, add oil, a pinch of mustard and hing.
Once mustard pops, add the tomatoes and mix.
Leave it for 5 mins. Then add, turmeric powder, red chilli powder, salt and mix.
Close it with lid, as it will pop out while boiling and cook till the tomatoes are soft.
It will be too soft  and watery. Continue to close lid.
The colour will change from light red to dark red.
When its going thick add venthaya podi/fenugreek powder. Mix and check for salt and spice levels.
if you wish you can add. Usually, adding the spice and salt little more is better, when it cools, it will be to correct level. Do not cook for long after adding venthaya podi, this will make bitter.

When the gravy is thick and oil leav es the side and good aroma. The dish is ready. Allow it to cool.

Store in clean glass or plastic bottle.  This can be sidedish for kootu rice, curd ricechapathi, Idlis, Dosas and Adai .

Methods of using tomatoes in thokku. You can use any method.

1. Just chop them and cook
2. Remove seeds and cook.
3. Remove seeds, skin, grind to fine paste and cook.

Notes - This can be stored upto 15days in fridge.
Do not put stainless steel spoon and store, try to put wooden spoon.

How to prepare fenugreek powder at home.
Fenugreek powder /Venthaya podi - Take 1 cup or required amount of seeds dry roast in a kadai in medium flame to slightly brown. Allow it to cool and grind it to a fine powder. Store in air tight container for later use.

This recipe is going to Kalyani's Event Pickles and Preserve Fest and Spring Seasonal Food Event by Sravani.

Monday, February 20, 2012

Karuvepilai Podi | Curry Leaves Powder!

Karuvepilai Podi | Curry leaves powder is very good for health and keeps hair black as well as growing. Curry leaves powder is very tasty. It will also help when anyone gets cold, mix this powder with rice and ghee it as warms up the body. This is also a post pregnancy food.


Ingredients
Curry leaves – 4 cups
Urad dal – ½ cup
Bengal gram – ½ cup
Black pepper – 1 tspns(As per your taste)
Dry red chilli – 2 nos( As per your taste)
Dry coconut(copra) – 1 no (small)
Oil – 4 tspns
Asafoetida(Hing) – ¼ tspn or a small piece
Salt


Preparation Method
Split curry leaves from the stem
In a Kadai, put 2 tspns of oil add Urad dal, Bengal gram, pepper fry till dal is brown and now add red chill, asafoetida fry for a minute.
Now transfer this to a plate to cool.
You can always add or reduce pepper and red chilli as per your requirement.
Add in kadai 2 tspns of oil and add curry leaves. Fry this till curry leaves are hot and remove from fire.
Leave it for sometime till it becomes dry and crisp.
Cut or grate the dry coconut and mix to the dal.
When the dal is cool grind it coarsely.
Add curry leaves, salt and grind.



Once cool, store it in air tight container. This can be used upto 10days.

Curry leaves powder is ready. This can be mixed with rice or had with chapathi.

Notes - Dry coconut can be avoided for people with cholestrol.
If you love to add more curry leaves, feel free to add.

Thursday, July 7, 2011

Curry Podi/Powder!!!

As one of my blog reader has asked me for the recipes of podis. Am sharing the recipes.

Curry Podi/Powder is a very handy homemade masala powder. This can be used for any vegetable curry's. Its very flavourful. I make in small quantities and use it. This recipe is from my mother in law.

Ingredients
Dhaniya/Coriander seeds - 1 cup
Kadala Paruppu /Channa Dal- 1/2 cup
Dry Red Chilli - 1/2 cup or 10nos(As per your spice level increase or decrease)
Peringayam/Asafotida -  a small piece or 1/4tspn

Preparation Method
Dry roast all the ingredients one by one with a 1/2 tspn oil till its slightly brown.
Cool and grind it to a coarse powder.

Store it in an air tight container and for later use.

Notes - You can dry roast without oil for long use and if you are preparing in large quantity.

This multipurpose podi can be used in rice, sundal and curries. 
Check my recipes using this here. 

Wednesday, March 17, 2010

Homemade Dhaniya Podi/Coriander Powder

Dhaniya Podi is usually added in many dishes in our kitchen. But this podi is quiet different to mix with white rice.

This recipe is from my Mother-in-law who has learnt from her mom.

A very simple and tasty powder. I usually love mixed or podi sadam. Tried for the first time and just loved it and sharing it.


Ingredients
Dhaniya/Coriander Seeds - 1/2 cup
Urad dal - 1/4 cup
Oil - 1 tspn
Dry Red Chilli - 2 nos (As per your taste)
Puli/Tamarind/Imli - a small piece
Peringayam/Asafotida/Hing - 2 pinches
Salt to taste

Method
In a heavy bottom kadai, dry roast dhaniya till its slightly brown/black and transfer it to a plate.
In the same kadai, add 1 tspn of oil, add rest of the ingredients except salt and puli. Saute till its brown.
Now allow it to cool and grind to a coarse powder with salt n tamarind.

Serve with hot rice. You can mix ghee or Nalla Yennai/Gingely oil for yummy taste.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.



This is going off to Cooking with Seeds Event hosted by Radhika started by Priya.

Tuesday, August 4, 2009

Mizhagu Rasam Podi(Powder) -1

Rasam is famous in South India. Heres recipe for the podi which is very handy if stored.

Everytime I think of posting the recipe of the podi somehow missing it. So today when I made the podi thought definitely I should post it.

This can be used to prepare Mizhagu Rasam. Can also add little of this for flavour to other Dal rasams. if you like... This podi is different from usual mizhagu jeeragam podi which we use in Mizhagu/Pepper Rasam.


Ingredients

Mizhagu (Black Pepper) - 2 tspns

Jeeragam (Cumin seeds) - 3 tspns

Thavaram Paruppu (Toor Dal) - 3 tspns

Dry Red chilli - 4 nos (Optional)

Method

Dry Roast for sometime all in a Kadai without oil and grind in mixie to fine powder when its cool.

Note -
- This can be prepared in large quantities and stored in air tight container. I prepare for about 15days and store.

- You can change measurements of ingredients, if you like spicy can add more black pepper and drop out dry red chilli.

Monday, March 9, 2009

Parappu Podi(Dal Powder)

Parapu Podi is very tasty powder basically from Andhra Pradesh. Its easy to prepare. Can be stored for long time and used anytime.

Ingredients

Bengal Gram(Kadala parapu) - 1 cup

Urad dal (Uzhatham parapu) - 1 cup
Toor dal (Tovaram parapu) - 1 cup

Asafotida(Peringayam) - 1 small piece or 1/2 tspn
Dry red chilli - 3nos

Salt to taste

Preparation Method

In a Kadai, fry all dals separately without oil till brown.
Fry dry red chillies with 1/2 teaspoon of oil.

Put asafotida to it.
Let it cool for sometime.

Then mix salt and grind in mixie everything to a coarse powder.
Parapu podi is ready. Its very yummy to have with rice by adding ghee or coconut oil or cooking oil.

PS- If it has to be stored for long time it can be kept
in air-tight container and refrigerated.

Headlines

Sara's Corner
Blog Widget by LinkWithin
d

Click here

Click here
Join
Top Food Blogs
Top Food Blogs

Join Sara's Corner at

Infolinks 2012
Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner.

google.com, pub-7557486609431298, DIRECT, f08c47fec0942fa0
SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template