Sujee's Cuisine

Chicken 65 - Version 2

2013-01-27T17:22:00.000-08:00

This is is a variation to the regular Chicken 65 recipe that I posted before and it has a spicier finish to it. This is an excellent appetizer for parties and everyone would simply Love it.

Ingredients:
Chicken – ½ kg (preferably boneless)
Chili powder – 4 tsp
Coriander powder – 2 tsp
Cornflour – 3 tsp
Turmeric powder – ½ tsp
Lime juice – 1 tsp
Curd – 1 tsp
Ginger-garlic paste – 2 tsp
Orange color – 1 pinch
Salt to taste
Oil for deep frying

For Seasoning:
Red onion - 3 tbsp (finely chopped)
Garlic - 3 tbsp (finely chopped)
Ginger - 2 tbsp
Curry leaves - 2 sprigs
Sambal Oelek - ground fresh chili paste - 3 tbsp or as per taste
Oil - 2 tbsp

Method of preparation:
1. Clean chicken pieces and chop them into bite-sized pieces.
2. Mix all the ingredients together except oil in a mixing bowl.
3. Add chicken pieces and mix thoroughly until all the chicken pieces are coated with the masala paste.
:- Make sure masala is not coat the chicken pieces like bajji.
4. Refrigerate for a minimum of 2 hours or overnight for best results.
5. Heat oil in a deep frying pan.
6. Fry the chicken pieces until golden brown and remove onto an absorbent paper.
7. Heat 2 tbsp oil in a pan.
8. Throw in the onion and curry leaves and once they turn pink throw in the garlic and ginger and saute till a nice aroma arises.
9. Now add the chili paste and stir well.
10. Now add the fried chicken pieces and give it a nice stir.
11. When all the chicken pieces are evenly coated with the chili paste, garnish with coriander leaves and transfer to the serving dish.

:-Serve hot with chopped onion and lemon wedges.

Happy Cooking :)

Muslim Wedding-Biriyani – Tamil Nadu style

2013-01-26T20:20:00.000-08:00

Anyone in Tamil Nadu would say Muslim wedding biriyani is the best, hands down. And I vouch for that as well. Its made in a very different way without any masala powders and all spices are ground fresh which makes this biriyani have a natural color to it with a wonderful flavor. If you like your biriyani spicy, be generous with the green chilies, because that's the only ingredient that adds to the spice level of this biriyani. Here you go! The recipe for you!!

Ingredients:

Basmathi rice - 1/2 kg (approximately 3 cups)
Chicken - 1/2 kg (chopped drumsticks)
Salt to taste
Green chilies – 8 (keep them whole)
Large Red onions – 2 (finely sliced lengthwise)
Tomato – 4 (diced)
Juice of half a lime
Clarified butter/ghee – 4 tbsp
Oil – ¼ cup
Rose water - 2 tbsp (or a few drops of rose essence)
Milk - 1/4 cup
Saffron strands - a pinch
Cashew nuts – a fistful
Raisin - a fistful

Paste 1:
Cilantro/coriander leaves – half a bunch

Mint leaves – a handful

Green chilies – 6

Paste 2:
Ginger - 2 inch piece
Garlic - 15 pearls

Dry roast and powder:
Fennel seed/Saunf - 1 tbsp
Cinnamon stick - 1 inch piece
Cardamom - 4
Cloves - 6
Whole black pepper - 1 tbsp

For tempering:
Cinnamon stick – 1 inch piece

Star anise - 1

Sea weed/kalpaasi – 1 tsp

Method of Preparation:
1. Rub a tsp of salt, juice of half a lime and curd to cleaned and washed chicken and marinate overnight or at least for 2 hrs.

2. Wash the rice and soak in water for 15 minutes. Drain and keep aside.

3. Heat oil and ghee in a thick-bottom pan.

4. Toss in the tempering ingredients followed by onion and fry till golden brown.

5. Add the ginger- garlic paste and stir well till a nice aroma arises.

6. Now add the diced tomato and paste 1. Saute till the tomatoes turn pulpy and oil starts separating from the masala.

7. Now add the marinated chicken pieces, a cup of water, powdered masala and cook it covered with some salt.

8. Cook till all the water gets absorbed by the chicken and the chicken is almost cooked.

9. Now add the soaked rice to the chicken mixture and fry for a few minutes.

10. Now add water just enough to cover the rice and meat completely and check for salt.

:- Water should stand 1/2 inch above that rice.

11. Throw in roughly chopped cilantro, mint leaves and uncut green chilies.

12. As soon as water starts boiling, close the pan with a tight lid and let the rice absorb all of the water, stirring every now and then.

13. Switch off the flame once the water is all absorbed.

:- Rice will now be semi-cooked.

14. Dhum process: Rub ghee on a baking tray and Transfer the semi-cooked biriyani to the tray. Now mix the milk, rose water and saffron and sprinkle all over the rice. (This generates enough steam to slow cook the rice). Spread the raisins and cashews all over the rice. Sprinkle about 2 tbsp ghee over the rice. Completely cover the tray with foil sheets. Bake in a preheated oven for 20 mins at 350 degrees.

Awesome Tamil Nadu Muslim Wedding-Style Biriyani is ready to be served!!

Happy Cooking :)

Chicken Chinthamani

2013-01-26T11:18:00.001-08:00

This is by far the spiciest chicken dish EVVVER!! I have reduced the quantity of red chilies in half than what the original recipe calls for, and its still real spicy, but Fantastic. Just have this with some piping hot white rice with a dollop of ghee/clarified butter and you will be in heaven (though your mouth will be still on fire). This recipe is a speciality of Tamil Nadu and is a big no no for people who cant handle spicy food. But for those of us who LOVE spicy food, this is THE chicken recipe that you would ever want to make, once you try it. Here is my version of it. Enjoy!! (with a tall glass of water on the side ;) )

Ingredients:

Boneless chicken (cut into bite sized pieces) - ½ kg

(Wash and cut the chicken. Rub the pieces with a tsp of turmeric powder and juice of 1 fresh lime and set aside. This will remove the raw smell of chicken)

Dry red chilies (long variety) - 150-200 gms or as per taste (break the chilies in half and de-seed them)

Large Red onions - 2 (finely chopped)

Garlic cloves - 6-7 (crushed and minced)

Chicken Chinthamani

Ginger - 1 inch piece (finely grated)

Curry leaves - 2 sprigs (optional)

Coriander leaves - a handful (roughly chopped)

Fresh/frozen Grated coconut - ½ cup (optional)

Oil - ½ cup

Cinnamon stick - 2 inch piece (broken)

Cloves - 4 (crush the head of the cloves so they don't burst in hot oil)

Poppy seeds - 1 tbsp (optional)

Salt to taste

Method of preparation:

1. Heat oil in a wok in medium high. Add cloves and cinnamon sticks followed by the poppy seeds. Reduce heat to low.
2. Once the poppy seeds pop add the de-seeded red chilies.

:- make sure the heat is at low, if not the chilies will burn down in no time.

3. Sauté the chilies for a few seconds till they turn bright red.

4. Now add the onion, curry leaves, ginger and garlic. Sauté till onions turn golden.

5. Add the chicken and give the mixture a nice stir.
:- do not add any water since some water will be released from the chicken.

6. Cook covered on medium heat till the chicken is well done.

7. Once the chicken is done, add grated coconut, stir well and continue cooking uncovered till the water evaporates.

8. Remove from heat, sprinkle coriander leaves and give Chicken Chinthamani one last stir.

Serve hot with rice and pappad!

Note:
:- This is a dry dish and you just need to mix the chicken and chilies with rice and eat.
:- This is an extra-extra-spicy dish. An awesome treat for spice lovers.
:- One can increase or reduce the amount of chilies as per taste.

Happy Cooking :)

Sambar - Tamil Nadu Style

2012-09-02T15:05:00.000-07:00

Ingredients:

Thoor dhal – 1 cup

Tomatoes – 2 (diced)

Garlic – 5 cloves with skin (optional)

Castor oil – 1 tsp (optional)

Any chopped vegetable of your choice – 2 cups

:- you can use veggies like raddish, brinjal, okra, drumstick, capsicum or chow chow.

Shallots/sambar onion/pearl onion – a handful or small red onion – 1 (sliced lengthwise)

Green chilies – 5 (slit)

Tamarind pulp – from a cherry-sized ball of tamarind

sambar

Curry leaves – 1 sprig

Coriander leaves – a handful

Sambar powder – 2 tbsp

Turmeric powder – ½ tsp

Vegetable/cooking oil – 3 tbsp

Salt to taste

For tempering 1:

Fenugreek/methi seeds – 1 tsp

Asafetida/hing – 1/2 tsp

For tempering 2:

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 1 sprig

Dry red chilies – 5

Asafetida/hing – ½ tsp

Method of preparation:

Pressure cook thoor dhal with tomatoes, garlic and castor oil. :- adding castor oil will help dhal cook real well.
Heat 1 tsp of oil in a deep vessel. Stir-fry the vegetable and keep aside.
Add more oil to the same vessel and add the tempering 1 ingredients.
Now add onions, green chilies and curry leaves and sauté till onions turn translucent.
Now add the fried vegetable and 2 cups of water.
Add sambar powder, turmeric powder and salt and cook covered till a nice aroma arises. (about 6-7 mins)
Now add the tamarind pulp, one more cup of water and cook covered for about 5 minutes.
Now mash the dhal well with a ladle and pour into the mixture. Check for salt and cook covered till the sambar is frothy and reduces a bit.
Check for salt and throw in roughly chopped coriander leaves and switch off the flame.
Heat remaining oil in a small wok and add mustard seeds. Once they splutter, throw in the rest of the tempering 2 ingredients and pour this onto the sambar.

Serve hot with rice or idli or dosa!!

Macaroni & Cheese (slow-cooker version)

2012-09-02T14:56:00.001-07:00

Who doesn't like Mac & Cheese? And if its home-made from scratch it is definitely something to die for. My friend's mom enlightened me with the secret behind her soft and creaaaamy mac & cheese and That was making it in a Slow-Cooker!! I'm sure you would love it as much as I do. Here is my version of the recipe. Enjoy!

Ingredients:

Macaroni – 2 cups

Melted butter – ½ stick

Mild/Sharp Cheddar cheese – 3 ½ cups
Evaporated milk – 1 can

Whole milk – 1½ cups
Eggs – 2
Salt n pepper to taste
Paprika/chili powder – to taste

Method of preparation:

1. In a slow cooker add the macaroni and half the cheese.
2. Pour in the evaporated milk.This makes the mac n cheese creamy.
3. Add melted butter.
4. Beat the eggs slightly and pour in.
5. Add the rest of the cheese.
6. Pour in the whole milk.
7. Add salt and pepper and paprika.
8. Give it a nice stir.
9. Cook covered for 3 ½ hours.

Serve Hot!!

Happy Cooking :)

Paasi Paruppu Sambar/ Green gram dhal sambar

2011-09-13T23:11:00.000-07:00

My mom makes this dhal variety as a side-dish for rotis, and I always enjoyed eating left-overs the following day with rice. Later when I started trying out recipes myself, I tweaked it a little to go well with rice and realized later that it’s a popular Andra recipe by name “Pappulusu” and my friends love my version of it. I love this simple and tasty sambar and hope you all like it too.

Ingredients

Paasi paruppu (green gram dhal/moong dhal) - 2 cup

Red onion – 2 cups (finely chopped)

Tomato – 2 (diced)

Green chilies – 5 (slit)

Garlic cloves – 10 (peeled and crushed)

Curry leaves - a sprig

Coriander leaves - a handful (roughly chopped)

Tamarind - a small lime-sized ball (microwaved for 2 mins in 2 cups of water)

Turmeric powder – ½ tsp

Asafoetida – ½ tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Oil – ¼ cup

Salt to taste

Method of preparation:

1. Wash and soak dhal with ample water for about an hour.

2. Heat oil in a wok and splutter mustard seeds and add the cumin seeds and asafetida.

3. Now add chopped onion, curry leaves, garlic and green chilies.

4. Once onions turn translucent add diced tomatoes and cook covered on low heat till tomatoes turn pulpy.

5. Now add soaked dhal with just enough water to cover it.

6. Add turmeric powder and salt to taste and cook covered till dhal is half done.

7. Extract pulp out of the soaked tamarind and add it to the dhal mixture.

8. Cooked covered till dhal is well cooked (a little cracked but not pasty).

9. Add more water if required.

10. Check for salt, remove from stove, and garnish with coriander leaves.

11. Serve hot with rice or rotis.

Happy cooking J

Deviled Eggs

2011-09-05T00:18:00.000-07:00

Deviled eggs are a nice and quick treat that are easy to make and taste great. Following is a classic devilled recipe introduced to me by one of dear American friends and from the first time I had it I fell in eternal love with it. And I am sharing a recipe here for all of you to enjoy.

Ingredients:

Hard boiled eggs – 6 (peeled and cut lengthwise)
Light Mayonnaise – ¼ cup
Ground mustard – 1 tsp
Chives/green part of shallots – 2 tbsp (finely chopped)
Celery – 2 tbsp (finely chopped)
Salt and pepper – to taste
Paprika/red chili powder – for garnish

Method of preparation:

1. Remove yolks and place them in a mixing bowl.
2. Mash the yolks with a fork and mix in the rest of the ingredients except for the paprika.
3. Fill the egg whites with the mixture and sprinkle paprika on top to garnish.
4. Refrigerate for at least 2 hours before serving.

Happy cooking :)

Buttermilk Pancake

2011-09-05T00:05:00.000-07:00

Since the time I moved to the USA I have fallen in love with Pancakes. Though I have become an addict of the IHOP pancakes I figured it would work out cheaper to make them myself at home and that’s when I started trying out different varieties of pancakes. I love buttermilk pancake and also the multigrain pancakes, and what better than a multigrain-buttermilk pancake?

Ingredients:

Whole wheat flour – ¼ cup
All-purpose flour – ¼ cup
Corn meal – ¼ cup
Coarsely ground quick oats – ¼ cup
Sugar – 2 tsp
Salt – ½ tsp
Baking Soda – ½ tsp
Baking Powder 1 tsp
Cinnamon powder – ½ tsp
Vanilla extract – ¼ tsp
Buttermilk – 1 cup
Egg – 1
Milk – ½ cup
Melted butter – ¼ cup
Water – 2 tbsp

Method of preparation:

1. Leave the buttermilk, egg and milk outside the refrigerator for an hour.
2. In a large bowl, combine the flours, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat together buttermilk, milk first. Beat in the eggs, vanilla extract and finally add the melted cooled butter.
3. Add the wet ingredients with the dry ingredients and blend using a wooden spoon. Do not stir too much. Its ok to have some lumps.
4. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Happy cooking :)

Thattai

2011-09-04T23:59:00.000-07:00

Thattai called Thattai Murukku or Thattai Vadai in some places is one of the most popular savories of South India, especially Tamil Nadu. It’s a must during Janmaashtami festival and is offered to Lord Krishna. Its crispy, spicy flavor makes it one of the best accompaniments with evening tea or coffee. These thattais are sold right from the big fancy chain of stores to the road side vendors in India. Though there are many versions of Thattai, as I call it, I am sharing with you my version of it after trying and testing several recipes. Hope you enjoy it as much as I do.

Ingredients:

Rice flour – 2 cups
Fried gram flour (Pottukadalai podi) – ¾ cup
Channa dhal – ½ cup (soaked for a couple of hours)
Dried Red chilies – 7-10 (according to your spice level)
Garlic cloves – 10 (out of which 5 with skin)
Aesafetida – 1 tbsp
Cumin – 1 tbsp (optional)
Curry leaves – 1 sprig, chopped roughly (optional)
Unsalted butter – 5 tbsp
Salt – to taste
Water – enough to make a stiff dough
Cooking Oil – enough for deep frying

Method of preparation:

1. In a deep heavy-bottomed pan, heat enough oil for deep frying.
2. Dry grind the red chilies in the small jar of the mixer grinder. Add the garlic cloves and grind to a coarse paste.
3. In a mixing bowl, mix the dry ingredients together.
4. Add the ground paste, soaked channa dhal, curry leaves, and cumin seeds crushed between the palms. Mix well.
5. Melt the butter and add to the mixture.
6. Now sprinkle water a little at a time and mix well to make a stiff dough.
7. Cut out 3 corners of a zip lock bag to make a rectangle.
8. Take a little bit of the dough and make it into a small lime sized ball.
9. Keep it on the middle of one half of the ziplock. Fold over the other half on top of the dough. Flatten out the dough with your fingers to make a think roundel. Flip it onto your palm and slide it carefully into the hot oil.
10. Deep fry till it turns slightly golden flipping it once.
11. Remove on to a plate lined with absorbent paper.
12. Let it cool and store in an airtight container or a ziplock bag to preserve the crispiness.
13. Serve as an accompaniment for tea or coffee, or as a snack by itself.

Happy cooking :)

Udipi Sambar

2011-06-13T19:55:00.000-07:00

Ingredients:

Red gram or thur dhal - 1/2 cup (cook with a pinch of turmeric and a tsp of castor oil to get a well-cooked dhal)
Vegetables of your choice - 1/4 kg diced (Drumsticks/Brinjal/Chow chow/Yam)
Shallots/Sambar onions - 6-10 (peel but do not chop)
Ripe tomato - 1 (diced to large pieces)
Green chilies (slit) - 2
Tamarind pulp - 2 tsp
Curry leaves - 1 sprig
Coriander leaves (chopped) - 2 tsp
Mustard seeds - 1/2 tsp
Dry red chilies - 2 nos
Asafoetida - 1/4 tsp
Jaggery - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Groundnut oil - 3 tsp

Dry roast and grind to a fine paste:

Black gram/Urad dhal- 2 tsp
Cumin seeds - 2 tsp
Coriander seeds - 3 tsp
Fenugreek seeds - 1/2 tsp
Dry red chilies - 5
Grated coconut - 1 cup

Method of Preparation:

1) Heat oil in a vessel.
2) Add asafoetida followed by shallots, green chilies and half the curry leaves. Sauté until the onions become a little transparent and glossy.
3) Add the vegetables of your choice and turmeric powder.
4) Cook covered until the vegetables are cooked.
:- If not adding any veggies, then add more onions.
5) Add the tamarind pulp and cook covered for 5 mins.
6) Add the coconut paste, jaggery and salt to taste. Add more water if necessary.
7) Once the mixture comes to a boil add the cooked dhal and mix well. Check for salt.
:- The sambar should not be too thick nor too watery.
8) When the sambar just begins to boil, switch off the stove.
:- Make sure you don’t boil the sambar after adding the thur dhal coz the dhal will lose its soft texture.
9) Heat a tsp of oil in a small wok.
10) Add the mustard seeds and once they pop, add the remaining curry leaves and the dry red chilies.
11) Pour this over the sambar.
12) Garnish with chopped coriander leaves.
:- Serve hot with idli, dosa or plain rice.

Vegetable Pulao - 2 (very simple & delicious)

2010-10-17T20:52:00.000-07:00

Ingredients:

Long-grain Rice (basmati) - 2 cups
Water - 2 cups
Coconut milk - 1 cup
French beans - 1/4 cup (finely chopped)
Carrots - 1/4 cup (finely chopped)
Green peas - 1/2 cup

(you may add other veggies like cauliflower, broccoli, double beans etc, but make sure you do not add too many veggies)

Corriander leaves - a handful
Bay leaves - 2
Cloves - 6 (break the head of the clove so it won't burst in the oil)
Cinnamon stick - 2 inches (broken)
Oil - 1/2 cup
Ghee - 1 tsp
Salt to taste

Method of preparation:
1. Wash the rice once and soak in 2 cups of water and 1 cup of coconut milk.
2. Heat oil and ghee in a pressure cooker. Add the cloves, cinnamon sticks and bay leaves.
3. When the above items start changing color, add the veggies and saute for 2 minutes.
6. Add the rice, water, coconut milk mixture.
7. Add salt to taste.
8. Mix well and close the pressure cooker and leave it for one whistle only.
9. After the pressure settles by itself, open the lid and add the roughly chopped corriander leaves.
10. Serve hot with any spicy curry.

Happy cooking :)

Navrathan Kurma

2010-10-17T19:31:00.000-07:00

Ingredients:

Cauliflower - 1 cup
Broccoli - 1 cup
French beans - 1/2 cup (one inch pieces)
Carrot - 1/2 cup (Chopped to small pieces)
Green peas - 1/2 cup
Potato - 1 (boiled, peeled and roughly broken with fingers)
Capsicum/green bell pepper - 1 (cut into cubes)
Paneer/Indian cottage cheese - 1 cup
Cinnamon stick - two half inch pieces
Cloves - 5 (break the head so it wont pop in the oil)
Bay leaves - 2 broken in half
Ginger-garlic paste - 2 tsp
Curry leaves - 1 sprig
Corriander leaves - a handful (chopped)
Cashew nute - 1/4 cup
Oil - 1/2 cup
Coconut milk - 1 cup
Fresh cream - 1 cup
Red chili powder - 2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste

Grind to a coarse paste:

One big onion and 3 green chilies and keep aside.
Two ripe tomatoes and keep aside.

Method of preparation:
1. Heat oil in a pressure cooker.
2. Fry the paneer to a golden brown and keep aside on an abosorbant paper.
3. Fry the cashew nuts for a few seconds and keep aside along with the paneer.
4. To the same oil add the cinnamon sticks, cloves and bay leaves and fry for a few seconds.
5. Add the coarse onion-green chili paste and fry till they start changing color.
6. Add the ginger garlic paste and fry till a nice aroma arises.
7. Add the tomato paste and fry for a few minutes.
8. Now add the chili powder, corriander powder, garam masala, turmeric powder and salt to taste and fry for a while.
9. Now add the vegetables, coconut milk and 1/2 cup of water and close the pressure cooker with the lid and cook for 3 whistles.
10. Remove from fire and let the steam settle by itself.
11. Open the lid of the pressure cooker once the steam has settled and keep the cooker back on the stove again and check for salt.
12. Remove the kurma from fire when it comes to a boil and add the fresh cream and corriander leaves.

Rava dosa mix

2010-05-18T06:19:00.000-07:00

Ingredients:

Upma rava - 1/2 kg
Raw rice - 1/2 kg
Idli rice - 1/2 cup
Urad dhal - 1/2 cup
Fenugreek seeds - 1 tsp

Method of Preparation:
1. Dry roast the rava in a wok till nice aroma arises.
2. Spread in a news paper to cool down.
3. Mix the rest of the ingredients with the rava and grind them to a fine powder in a flour mill.
4. Spread the mix on a news paper till it cools down. Store in an air-tight container.

Garlic powder

2010-05-18T06:09:00.000-07:00

Ingredients:
Roasted gram - 1 cup
Dessicated coconut - 1/4 cup
Roasted ground nut - 2 tsp
Garlic cloves - 1/4 cup
Dry red chilies - 1 cup
Tamarind - half a small lemon size

Method of Preparation:
1. Grate the dessicated coconut and keep aside.
2. Grind the remaining ingredients and in the end add the coconut and salt and grind again.
3. This is a wonderful side dish for curd rice, idli and dosas.

Happy cooking :)

Idli milagai Powder - 3

2010-05-18T05:59:00.000-07:00

Ingredients:
Dry red chilies - 50 gm
Urad dhal - 50 gm
Channa dhal - 30 gm
Sesame seeds - 15 gm
Channa dhal - 10 gm
Asafoetida - 1 tsp
Salt to taste
Oil - 2 tbsp

Method of Preparation:
1. Heat oil in a wok and roast the red chilies till they turn shiny. Remove on to a plate.
2. In the remaining oil roast urad dhal, channa dhal, sesame seeds and asafoetida till golden brown. Remove on to the plate with chilies to cool.
3. Once cool grind everything along with a little salt to a fine powder.
4. Spread the ground mixture on a news paper.
5. When cool, store in an air-tight container.
6. Serve mixed with gingily oil or ghee as a side dish for idli and dosas.

Happy cooking :)

Idli Milagai Powder - 1

2010-05-18T05:33:00.000-07:00

Ingredients:
Urad dhal - 250 gm
Channa dhal - 250 gm
Dry red chilies - 500 gm
Coriander seeds - 1/2 tbsp
Roasted ground nuts - 1 tbsp
Sesame seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - a handful
Hard asafoetida - 2 pieces
Salt to taste
Oil - 1 tsp

Method of Preparation:
1. Heat 1 tsp oil in a wok. Roast thur dhal first.
2. When the thur dhal is half roasted add the urad dhal, fenugreek seeds and curry leaves.
3. When they are half roasted add the coriander seeds, ground nuts, sesame seeds and asafoetida pieces.
4. When the sesame seeds start spluttering, switch off the flame. Keep stirring till the pan becomes warm.
5. Heat 1 tsp oil again and roast the red chilies till they turn shiny.
6. When everything has cooled down, mix everything together and grind to a coarse powder.
7. Spread on a newspaper and when cool store in an airtight container.

:- Fenugreek, Coriander and curry leaves make this powder pretty safe for diabetics too.

Happy cooking :)

Rasam Powder - 3 (Iyengar Rasam Powder)

2010-05-18T05:16:00.000-07:00

Ingredients:
Bengal Gram - 100 gm
thur dhal - 100 gm
Fenugreek seeds - 50 gm
Cumin seeds - 50 gm
Black pepper - 50 gm
Coriander seeds - 150 gm
Dry red chilies - 150 gm
Mustard seeds - 20 gm
Dry Whole turmeric - 50 gm
cooking oil - 2 tbsp

Method of Preparation:
1. Dry roast fenugreek, jeera and mustard till fenugreek becomes golden brown and mustard seeds start popping. Spread on a news paper and let the mixture cool down.
2. Heat oil in a the same pan and roast black pepper. Once they start bursting,
add chillies, coriander seeds and broken turmeric roots. Roast till they change color.
3. When chillies turn shiny add curry leaves immediately. Stir thoroughly for a few minutes and remove the mixture from pan.
4. Spread the mixture on a newspaper to cool down.
5. Once cool, mix all the roasted ingredients together and grind to a little coarse powder along with asafoetida.
6. Spread on a news paper to cool down. Store in an air-tight container and use as needed.

Happy cooking :)

Rasam Powder - 3

2010-05-18T05:09:00.000-07:00

Ingredients:
Whole red chilies - 100 gm
Coriander seeds - 150 gm
Black pepper - 100 gm
Cumin seeds - 50 gm
Thur dhal - 50 gm
Channa dhal - 25 gm
Whole turmeric - 25 gm

Method of Preparation:
1. Sun-dry the ingredients for a whole day. Alternately you can dry roast them slightly in a pan.
2. Pound them to a fine powder and store in an airtight container.

Happy Cooking :)

Rasam powder - 2

2010-05-18T05:00:00.000-07:00

Ingredients:
Dry red chilies - 2 cups
Coriander seeds - 1 cup
Cumin seeds - 100 gm
Fenugreek seeds - 50 gm
Mustard seeds - 30 gm
Black pepper - 50 gm
Asafoetida - 2 tbsp

Method of Preparation:
1. Dry roast the above ingredients individually and let them cool down.
2. Grind to a little coarse powder and spread on a news paper to cool.
3. Store in an air-tight container and use as needed.

Happy cooking :)

Rasam Powder - 1

2010-05-18T04:48:00.000-07:00

Ingredients:
Black Pepper - 10 gm
Cumin seeds - 30 gm
Coriander seeds - 50 gm
Dry red chilies - 10
Thur dhal - 100 gms
Asafoetida - 1 tbsp

Method of Preparation:

1. Grind the black pepper, cumin seeds, coriander seeds and dry red chilies to a fine powder.
2. Grind the thur dhal to a coarse powder and it to the above powder along with the asafoetida.
3. Spread on a news paper till the powder cools down.
4. Store in an air-tight container and use as needed.

Happy cooking :)

Sambar powder - 3 (Iyengar sambar powder)

2010-05-18T04:35:00.000-07:00

Ingredients:
Red chilies - 1/2 kg
Coriander seeds - 1/2 kg
Thur dhal - 1/2 kg
Bengal Gram - 250 gms
Dry turmeric roots - 10 pieces

Method of Preparation:
1. Sun dry the ingredients for a day.
2. Pound the ingredients in a flour mill to a slightly coarse powder. Or you can grind them in a mixer grinder.
3. Spread the powder in a news paper till it cools down.
4. Store in an air-tight container and use as needed.

Happy cooking :)

Sambar powder - 2

2010-05-18T04:19:00.000-07:00

Ingredients:

Whole Red chilies - 100 gm
Coriander seeds - 100 gm
Peppercorns - 25 gm
Channa dhal - 25 gm
Thur dhal - 25 gm
Dry Whole turmeric pieces - 20 gm

Method of Preparation:

1. Clean and sun-dry the ingredients for a day.
2. Dry roast the ingredients individually to golden brown and let them cool down.
3. Pound them to a fine powder in a mill or in a mixer grinder.
4. Spread the powder in a news paper to cool down.
5. Store in an air-tight container.

Happy cooking :)

Sambar Powder - 1

2010-05-18T04:14:00.000-07:00

Ingredients:
Red chilies - 1/2 kg
Coriander seeds - 1/2 kg
Whole black pepper - 2 tbsp
Thur dhal - 1 1/2 cups
Channa dhal - 3/4 cup
Fenugreek seeds - 1 tsp
Whole turmeric - 1/2 cup

Method of Preparation:

1. Dry roast all the ingredients individually and grind to a fine powder.
2. Spread in a news paper till the powder cools down.
3. Store in an air-tight container and use as needed.

Happy Cooking :)

Kothamalli Podi / coriander leaves mix

2010-05-18T03:54:00.000-07:00

Ingredients:

Coriander leaves - 1 big bunch
Tamarind - 1 small lemon size
Urad dhal - 1/2 cup
Dry red chilies - 20
Asafoetida - 1 tbsp
Salt to taste
Oil - as required

Method of Preparation:
1. Heat 1 tsp oil and roast the urad dhal in it. Keep aside to cool.
2. Add a little more oil if necessary and roast the red chilies and remove on to the cooling urad dhal.
3. When they have cooled down add asafoetida and salt and grind to a coarse powder. Keep aside.
4. Now chop off just the root portion of the coriander leaf bunch.
5. Wash the bunch thoroughly, drain and chop them finely along with the stem.
6. Spread the chopped stalks on a cloth or newspaper and let them dry for about an hour.
7. Mix the chopped stalks to the dhal powder.
8. Add the tamarind to the mixture and dry grind nicely.
9. Add 2 tbsp of hot oil to the kothamalli podi and mix thoroughly. Let the mix cool down.
10. Store in an air-tight container and use as needed.
11. This kothamalli podi is an excellent side dish for curd rice. Also you can mix it with hot rice with a little ghee or gingily oil with papad as the side dish.

Happy cooking:)

Karuveppillai Podi

2010-05-18T01:17:00.000-07:00

Ingredients:

Curry leaves - 3 cups
Red chilies - 16
Oil - 6 tbsp
Seedless tamarind - 1 lemon size
Asafoetida - 1 tsp
Oil - 1 tsp
Salt to taste.

Method of Preparation:
1. Microwave the curry leaves till crisp and dry. Keep aside.
2. Heat oil in a kadai.
3. Add urad dhal, and tamarind and chilies and fry till golden brown. keep aside to cool off.
4. When the dhal mixture has cooled down, dry grind them along with salt and asafoetida.
5. Powder the curry leaves nicely and add to the dhal mixture.
6. Mix well and let the mixture cool down before storing in an air-tight container.
7. You can enjoy this nutritious mix along with hot rice with a drizzle of gingily oil or ghee.

Happy cooking :)