Blorean Rasam Powder

Blorean Rasam Powder 

• Coriander seeds..1 cup
• Cumin Seeds ..2 tsp
• Methi seeds /Fenugreek seeds .. 2 tsp
• Pepper corns ..11/2 tsp 
• Red chilly ..125 gms'
• Turmeric ..1 piece ( crushed ) 
• Curry leaves ..1 cup
• Mustard seeds..1/2 tsp 
• Hing/Asafoetida ... generous pinch 
• Oil..1 tblsp  

Method 
In a kadai add oil n fry all the ingredients  separately on low flame till the aroma oozes out . Cool n powder it . 

Store in air tight container. this will remain fresh for about 6 months .  . 

Dhaniyalu Podi /Coriander seeds lentil powder

Dhaniyalu Podi /Coriander seeds lentil powder 

• Coriander seeds.. 1/4 th cup
• Chana dhal..1/4 th cup 
• Urid dhal..1/4 th cup
• Dry red chilly ..20 ( i used kashmiri variety ) 
• Curry leaves ..2 sprigs
• Cumin seeds..1 tblsp
• Garlic cloves .. 7 
• Tamarind ..Golf sized 
• Salt to taste .

Method 
Dry roast chana n urid dhal till lightly brown . Then add coriander seeds, dry red  chilly, curry leaves n roast on sim flame till crisp . Cool n grind it along with cumin seeds ,garlic, tamarind n salt to a powder . 

Store in air tight container 

This curry powder can be used to make any vegetable stir fry . 

Karbeva Chutney Pitti /Curry Leaves Powder

Karbeva Chutney Pitti /Curry Leaves Powder 

• Fresh curry leaves.... 3 cups 
• Fresh Grated coconut ..1 cup 
• Dry red chillies...8 
• Tamarind... Tamarind seed size 
• Salt to taste 

Method 
Wash the curry leaves well . Spread it on a cotton cloth to dry the excess moisture . 

In a kadai add the grated coconut , dry red chillies n roast well on Sim flame ..till  it ooze a good aroma . 

Grind the roasted grated coconut , red chillies to a fine powder , to it add the dried curry leaves along with tamarind n grind well again to a powder . 

Remove the ground powder , add salt n mix well .

Store in air tight container . 

Zeera Methi Curry Powder

Zeera Methi  Curry Powder

• Zeera/Cumin seeds -2 portions 
• Methi /Fenugreek seeds- 3/4 th portion
• Mustard seeds- 1 portion
• Chana Dhal- 1 portion 
• Urad Dhal- 3/4 th portion 
• Pepper corns- 1/4 th portion 
• Poppy seeds/khus khus- 1/4 th portion 
• Raw Rice- 1 portion 

Method
Dry roast all the ingredients one after the other on low flame , allow it to cool . 

Grind it to a coarse powder . Store in air tight container . 

Note : The Portion mentioned above  can be a tablespoon or a small cup  .

This powder can be used to prepare any  masala curry . 

Garlic Chutney Powder - version 2

Garlic Chutney Powder - Version 2

• Garlic bulbs - 3
• Dry Red chillies- 10 long n 5 short  or according to the taste
• Dry copra   - 1 
• Tamarind- Marble sized 
• Oil - 2 tsp
• Salt to taste 

Method
Grate the dry copra  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the grated copra  on low flame till it gives a nice aroma ( dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted  grated dry copra   along with salt n grind . 

Remove , mix well n store in an air tight container !

Tea Masala Powder

Tea Masala Powder 

• Cinnamon - 100 gms ( cut into small pieces ) 
• Whole Green cardamom pods - 100 gms 

Method 
Grind both Cinnamon and whole  green cardamon pods to a fine powder ... 

Cool completely and store in an air tight container.

 Enjoy your tea by adding this  masala tea  powder.

Kolmbe Pitti ( GSB style Sambar Powder )

Kolmbe Pitti ( GSB style Sambar Powder ) 

• Dry Red Chillies - Both Long n Short - 1 fist 
• Coriander Seeds- 1 fist 
• Cumin Seeds- 1/2 tsp  
• Methi/fenugreek  Seeds- 3/4 th tsp 
• Mustard Seeds- 3/4 th tsp 
• Whole Black Chana - 2 tsp 
• Hing/Asafoetida - a generous pinch ( i use solid hing )
• Turmeric - 1/2 inch stick 
• Curry leaves -1/2 fist 
• Tamarind- Marble size 
• Oil - 1 tsp 

Method 
In a kadai add oil n roast all the ingredients separately . cool them .

1st grind roasted black chana , dry red chillies, turmeric stick  n tamarind to a fine powder . Then grind coriander seeds, cumin seeds, methi seeds, mustard seeds, curry leaves and hing to a fine powder. 

Store this powder in an air tight container . 

Gun Powder /Kandi podi -Version 1

Gun Powder /Kandi Podi ..Version 1 

• Toor dhal- 1/2 cup
• Urad dhal - 1/2 cup
• Moong dhal-1/2 cup
• Chana dhal- 1/2 cup
• Asafoetida /Hing- 2 pinch
• whole red chilles- 10 or according to the spice
• Cumin seeds- 1 tsp 
• Salt to taste

Method

• In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .
  Preserve in air tight container . .
  Eat it with hot rice and ghee.
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Chana dhal Urid dhal Chutney Powder

Chana dhal Urid dhal Chutney Powder

• Chana Dhal -1 cup
• Urid dhal-1 cup
• Coriander seeds-1/2 cup 
• Dry red chillies- 12 /14 or according to the taste 
• Curry leaves- 1 bunch
• Grated dry copra -1 cup
• Hing/Asafoetida- a generous pinch
• Mustard seeds- 2 tsp 
• Tamarind - Tamarind seed size 
• Salt to taste .
• Oil- 2 tsp 

Method 
In  a kadai add oil n roast chana dhal, urid dhal, coriander seeds, red chillies, hing, curry leaves, grated copra,Mustard seed n  tamarind separately ..cool n grind to a fine powder ..add salt n store in air tight bottle . 

Goes well with Rice, dosa , idly ,

Groundnut Roasted Gram Chutney Powder

Groundnut Roasted Gram Chutney Powder 

• Groundnuts- 1 cup 
• Roasted Gram ( Hurikadale )-1 cup 
• Red Chilly Powder- 1 or 11/2 tsp 
• Curry Leaves- 2 sprigs 
• Cumin Seeds- 1/2 tsp 
• Garlic Flakes- 10 /12 
• Salt to taste 

Method 
Dry roast groundnuts ..cool n peel them 

Remove the skin of garlic flakes

Dry roast Curry Leaves 

Grind Roasted gram, peeled roasted groundnuts, garlic flakes, curry leaves, cumin seeds, red chilly powder n salt to a semi coarse powder . keep it in a air tight container .

Goes well with rice drizzled with ghee/oil, dosa, idly ... 

MethKoot / Menthe Hittu/ Spiced Lentil Powder

MethKoot / Menthe Hittu/ Spiced Lentil Powder.

• Chana / Bengal Gram  Dhal- 1 cup 
• Urid Dhal- 1 cup 
• Moong Dhal-1 cup
• Thoor Dhal-1 cup
• Whole Wheat-1 cup
• Hing /Asafoetida- 2 chick pea size 
• Turmeric Pod- 1 
• Coriander seeds- 2 tsp
• Methi /Fenugreek seeds-2 tsp 
• Dry red chillies- 15 to 20 - i used byadagi chillies 
• Salt to taste 

Method 
Dry Roast Chana dhal, Urid dhal, Moong Dhal, Thoor dhal, Whole wheat , Hing, Turmeric pod, Coriander seeds, Methi seeds and Dry red chillies ..each separately on Sim flame till it gives a nice aroma , ..stirring continuously ...  Cool n powder them to a fine paste ..add salt , mix well n store in air tight container .

This powder can be preserved for 6 months . 

Steaming Hot rice, melted Ghee n this powder makes a complete healthy meal .  

This powder can alsso be used to prepare Gojju n also can be sprinkled over churmuri with a tinge of oil .

 Since i had made large quantity , as the above measures ..i had given in the mill to powder it .

Garlic Chutney Powder ( Version 1 )

Garlic Chutney Powder ( Version 1 ) 

• Garlic bulbs - 3
• Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
• Coconut   - 1 
• Tamarind- Marble sized 
• Oil - 2 tsp
• Salt to taste 

Method
Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container !

Kolhapuri Kanda Lasun Masala

Kolhapuri Kanda Lasun  Masala

• Byadagi chilles -100 gms 
• Red Round chillies- 10 gms
• Onion-1/2 kg 
• Garlic pods-5 to 6 
• Ginger- 25 gms
• Coriander seeds- 50 gms 
• Cloves- 7 gms
• Cinnamon - 2 inch piece 
• Star Anise- 5 gms 
• Rampathri-5 gms 
• Bay leaf - 3 gram 
• Cumin seeds- 25 gms 
• pepper corns-10 gms 
• Sesame seeds- 25 gms
• Dry copra/coconut -50 gms 
• Coriander leaves- 1/2 bunch
• Black cardamom - 10 gram 
• Hing/Asafoetida - 5 gram 
• Oil - 100 gram ( 1/2 for frying onion n 1/2 for frying the spices )
• salt as per taste 

Method 
Dry the chillies under bright sunlight till crisp .

In a kadai add oil n heat it .. then add  the thinly sliced onions  .. fry till golden brown . cool it . In it add garlic n ginger , mix well n keep aside .

Dry roast Cumin seeds, bay leaves, coriander seeds, sesame seeds... separately .

In a kadai add oil n roast pepper corns, cloves, Cinnamon ,black cardamom, coriander leaves, star anise, Rampathri , hing n dry chopped coconut separately ..

Grind the chillies to a fine powder n then add the roasted dry coconut n grind again . add the spices along with salt , roasted onion ,  garlic , ginger and grind well .

Store in air tight container .

can be used in any veg /non veg recipes
Can be used to stuff vegetables like capsicum, egg plant, ladies finger, banana chillies etc .

Dhal Chutney Pudi !

Dhal Chutney Pudi !

Chana Dhal - 1 cup
Urid dhal - 1/2 cup
Dry red chillies- 8 to10 or according to the taste
curry leaves -1/4 th cup 
Amchur Powder- 1/2 tsp
Hing /Asafoetida-2 pinch 
salt to taste 

Method 
Dry fry Chana Dhal, Urid dhal, curry leaves  n red chillies separately ... cool and grind it along with salt, amchur powder n hing .

Store in air tight container !

Milagai Podi

Milagai Podi . 

Dry red chilly..1 cup 
Chana Dhal..1/2 cup 
Urid dhal ..1/2 cup 
Hing/Asafoetida -1/2  tsp
Oil-1 tsp 
Salt to taste 

Method 
In a kadai add oil  n fry hing, remove it n then fry separately red chillies, chana dhal n urad dhal .. cool and then grind all these to a semi coarse powder ,finally add salt n grind for a minute ..store in air tight bottle .

Note : This is specially meant for idlies n also for Dosa . 

Shenga Chutney/ Groundnut Chutney -North Karnataka Delicacy

 

Shenga Chutney/ Groundnut Chutney -North Karnataka Delicacy 

• Roasted peanuts,De-skinned -2 cups
• Red chilly powder- 1 tblsp 
• Tamarind - Tamarind seed size 
• Grated copra-1/2 cup
• Jaggery-Small piece 
• Garlic flakes-4 to 6  
• Curry leaves-2 sprig's
• salt to taste 

Method
Roast Peanuts ,cool n peel the skin ..keep aside

Roast Grated copra, tamarind, red chilly powder, garlic flakes n curry leaves ,cool n grind it along with groundnuts ,jaggery n salt to coarse power

Note : can store this for one month if stored in an air tight container 

Goes well with idlies, rottis, Dosa n even Rice !

Huli Powder !

Huli Powder !

• Coriender seeds-1 medium cup
• Fenugreek seeds -1/2 tsp
• Chana dhal-1 tsp
• Urid dhal-1 tsp
• poppy seeds-1/2 tsp
• Hing - small piece
• Red chillies-1 fist or according to ur taste
• Grated copra-1/2 small cup

Method
In a kadai add 2 tsp of oil n fry all d dry ingredients separately for few mts in sim flame ,cool n grind to a fine powder !
Store in air tight bottle ! remains for 6 months if preserved properly !

Vangi Baath powder

Vangi Baath powder ..

How to prepare vaangi baath powder at home !..

1) 1 cup chana dhal

2) 1 cup urid dhal

3) 1cup coriender seeds

4) 1/2 tsp cumin seeds

5) 1/2 tsp fenugreek seeds

6 ) one small piece nutmeg

7)  6 -cloves

8) dalchini 2 or 3 pieces

9) dry red chillies 2 fist ( 10 long n 10 short  )

10) 1 cup dry copra  

in little oil fry all d above from 1 to 9 n then grind it to powder add dry copra n powder again .. add in salt !