Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.
What is the Foodiemonday Theme?
My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.
Recipe for Flaxseed and Curry Leaves Powder:
1 Cup Flax seeds
1/2 Cup Chana Dal
3/4 Cup Urad Dal
15 Dry Red Chillies
1 Tbsp White Sesame
1/2 Tsp Methi dana / Fenugreek seeds
Salt to Taste
Tamrind (3/4th size of a lemon)
1 Cup washed and cleaned Curry leaves
1/2 Tsp Asafoetida / Hing
1 Tsp Oil
What is the procedure to make this Flaxseed and Curry leaves Powder?
Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
In the same pan gently roast all the other ingredients individually except the hing and salt.
Allow all the ingredients to completely cool down.
Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
Stays good for a month.
Use a dry spoon always.
Always keep it in a airtight container
You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
Today I am sharing a recipe using herbs that is nutritious and delicious. This is a quick recipe that can be made with easily available in your pantry. This kothamalli kharam can be used as a side dish for Idli ,dosa,Paniyarams or can be mixed with Rice and Ghee and eaten.
What is a herb?
Herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.
Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as “herbs”, including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.(Source:Wikkipedia)
Some of the herbs are commonly used in Indian cooking.Herbs can be easily grown in your kitchen garden. Curry leaves and Cilantro are most commonly used in eveyday cooking. Today I am sharing a delicious recipe using Cilantro.
My humble Contribution for 207th #Foodiemonday #Bloghop theme #Herbalicious is this simple Kothamalli Kharam. This week’s wonderful theme was suggested by Swaty who blogs at https://foodtrails25.com/ . Check out her wonderful blog for some amazing recipes.
Recipe for Kothamalli Kharam:
1 Cup =250 ml
Thick Bunch of Cilantro (2 Cups full)
1/4 Cup Almonds
1 Cup Grated desiccated Coconut
10 Dry Red Chillies
Salt to Taste
Lemon size Tamrind
2 Tbsp Oil
Wash the Cilantro nicely. Cut the stems if they are not tender. Sun dry untill all the moisture is dried.I have used the stems too as they were very tender.It was very hot here so the moisture dried up in 2 hours. I dry roasted the sun dried cilantro just to ensure that there is absolutely moisture free.
In a blender coarsely grind grated coconut, red chilli , tamrind and Almonds. Transfer this to a bowl.
Now coarsely grind the dried cilantro . Heat a wide pan. Add oil. Transfer the ground coriander to the pan. The oil gets quickly absorbed by the ground cilantro. Now add the coconut mixture and mix well. Add salt to taste. Spread it on a tray and mix to ensure it is lump free. Allow it to cool. Transfer it to an airtight container and store it. I make it in small quantities and it is usually over in 10 days.
I love to make fresh batch of these podis.
Try this delicious Kothamalli Kharam and share your views.
I am back with another authentic Rasam powder that i have learnt from my mom. Once of the best recipes i have learnt from her. It is so easy to make and store.Home made powders are always the best. This powder is an intergral part of any South Indian Kitchen. There are some variations in rasam powder depending on the states.
I was asked by many of my readers to share rasam powder recipe which i use in many dishes other than rasam.It enhances the taste of the curries when you pair it up with other masalas. It gives a whole new twist to the recipe.I am sure this recipe is a keeper.
Recipe for Rasam Powder:
250 Gms Dry Red Chilli (Byadgi variety)
50 Gms Dry red Chilli (Guntur Variety)
250 Gms Coriander seeds / Dhania
75 Gms Fenugreek / Methi
50 Gms Mustard / Sarso
75 Gms Cumin / Jeera
75 Gms Black Pepper Corns / Gol Mirch
50 Gms Turmeric / Haldi
Handful of Karipatta /Curry Leaves
Dry Roast all the ingredients above individually on medium flame. Ensure it does not burn. Allow the ingredients to cool. Grind them to get fine powder.
Mix in a dry bowl. Once cool store in an airtight container.Always use a dry spoon.
I am back with a new post today. Happy to share my 250th post today with a recipe for Vegetable Masala Powder that is an integral part of any Indian Kitchen. This masala powder is so versatile that it can used for dry sabji curry and even fried rice. Home made masala is always the best. I make this vegetable masala in small batches and store it in an air tight container. This recipe can be made in just 30 mins fro start to finish as i make it in small batches.Love the aroma of the freshly ground masalas at home. It tastes good as it is fresh and also preservative free and pocket friendly as well.
I suggested this theme for 136th #Foodiemonday #Bloghop and all my fellow bloggers agreed with the theme. My contribution for this wonderful theme is home made Vegetable Masala Powder.Do check out for all the wonderful collection for home made masala powders. I am looking forward too.
Recipe for Vegetable Masala Powder:
Channa dal – 7 Tbsp
Urad dal – 3 Tbsp
Desiccated Coconut – 5 Tbsp
Black Pepper Corns- 10
Dry Red Chilli (Byadgi Chilli)- 25
Coriander seeds / Dhania -3 Tbsp
Curry Leaves – Handful
Asafoetida / Hing -1/2 Tsp
Fenugreek / Methi -1/4 Tsp
Cumin / Jeera -2 Tbsp
Turmeric / Haldi – 1/2 Tsp
Heat a heavy bottom pan. Dry roast all the ingredients separately and ensure it does not burn. Allow it to cool. Once it is at room temperature grind all the ingredients to get fine powder. Store it in an airtight container.
It can be used for dry sabzi ,curry and even fried rice.
You can increase or decrease the chilli as per your heat tolerance.
If you use the same measurement as i have given you can skip chilli powder while cooking.
Desiccated Coconut enhances the taste, You can skip it if you want.
Today I am sharing a versatile Masala Powder that is learnt from Mrs Navanitha B Shetty. She has introduced me to Manglorean cooking and is my mentor who guides me with her expertise.This chilli masala powder is widely used by the Bunt Community.Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chilli.Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans, though for the non vegetarians, fish is also a regular meal.
Recipe for Mangalore Chilli Powder:
40 Nos Dry Red Chillies (Byadgi Chilli)
4 Tbsp Dhania /Coriander seeds
2 TbspCumin / Jeera
2 Tsp Black Peppercorns
2/8 Tsp Fenugreek /Methi seeds
2/8 Tsp Turmeric /Haldi Powder
Clean & remove the stalks of the chillies.
Roast red chillies in a heavy bottomed pan over medium flame. The chillies must turn brown and crisp. Ensure it does not burn.
Roast rest of the ingredients seperately over low flame.
Ensure to cool all the roasted ingredients & powder them in a blender.
Sift using a metal sieve.Store the powder in an airtight container .
Garam Masala is a blend of ground spices and one of the essential ingredient in Indian kitchens.The composition of garam masala differs regionally, with many recipes across country according to regional and personal taste, and none is considered more authentic than other.
Today I am sharing an easy recipe of All spice powder or Garam masala mostly used in Anglo Indian Recipes.It is very easy to make and need just 5 ingredients that is easily available in our kitchen.
Recipe for All Spice Powder (Garam Masala )used in Anglo Indian recipes:
1 Tbsp Black Pepper Corns
1 Tbsp Cloves
1 Tbsp Fennel seeds
1 Tbsp Cardamoms
3 Pcs of Cinnamon (1 inch each)
Roast all the above mentioned ingredients (individually)lightly for a few minutes (till you get the aroma) .Blend it in a mixer to get a fine powder. Store it in an air tight container .
Another handy masala in my kitchen is Instant Kadhi Powder. I love it as it is easy to prepare and yummy too. I add vegetables of my choice and have it with Rotis/Chapatis. This is my mom’s recipe which will share with you today.
Recipe for Instant Kadhi Powder:
Jeera / Cumin Seeds 1Tsp
Dahania/ Coriander seeds 3 Tsp
red chillies 10-12 (as per your tolerance)
Putani / Bhuna Chana/ Roasted Gram 4 Tsp
Dry coconut 4-5 Tsp
Masala Powders form an integral part of Indian Cooking. Thanks to my mom who introduced me to this Multipurpose Masala Powder. Being a working professional this masala makes my life easier. I have it handy all the time.I can cook varieties in a jiffy.
I use it to make Puliogre Rice, Gojju (Sweet tangy gravy from Karnataka) and Gojju Avalakki / Tangy Beaten Rice or Poha.
I am going to share my Mom’s recipe today.
Recipe for Multipurpose Masala Powder:
1. Roasted and powdered Black Sesame Seeds 50 Gms
2. Roasted and powdered White Sesame Seeds 150 Gms
3. Roasted and Powdered Tamrind 150 Gms
4. Roasted and powdered Cumin / Jeera 1.5 Tsp
5. Roasted and powdered Fenugreek/ Methi 3/4 Tsp
6. Hing 1/4 Tsp
7. Dry Coconut Grated and powdered coarsely 200 Gms
8. Rasam Powder 8 Tsp
All the above need to be roasted and powdered separately.
For Tadka/ Seasoning
Mustard Seeds / Rai 1 Tsp
Channa Dal / Split Bengal Gram 2 Tsp
Urad Dal/ Split Black Gram 2 Tsp
Handful Curry Leaves
Dry Red Chilli 5-6
Peanuts 100 Gms
Jaggery finely grated 1 Tbsp
Oil 100 ml
Salt to Taste
Heat the oil in a pan. Add Channa dal ,Urad dal ,Peanuts and roast for 1 min on medium flame. Add mustard seeds, dry red chillies, grated jaggery, curry leaves and salt.Mix well and switch off the flame. Mix all the ingredients from No 1 to No 8.