House Made - Ready Made Powders To Make Cooking Easy

1 . Kuttu Podi
In South Indian Samayal Kuttu is also one important thing. So when ever we make
kuttu, we have to fry the ingredients and grind it with coconut. Then add that i
n cooked vegetable and dhal. Instead of that, make kuttu podi and keep it in the
fridge. When ever you are going to prepare kuttu use this.

1 cup of Udad dhal

15 20 red chilly
A small tea spoon of Hing asafoetida
Desiccated coconut powder ¼ cup
Grease the pan and put the ingredients with out hing and coconut. Fry them till
udad dhal becomes red. Put it in the mixer and grind it. Add hing powder and coc
onut and mix well.
Keep it in the fridge. When ever you are going to prepare kuttu, pressure cook v
egetable and dhal. Make thadaka and add this kuttu podi in that as per your requ
irement and mix well. Add salt, coriander leaves and curry leaves. With in one m
in. you can remove the kuttu from the heat.
Note: You can use Beans, Carrot, Chow Chow, Pumpkin, Cabbage etc to prepare this
kuttu. And you can use Thur dhal or Split Moong dal to prepare this.

2. Dosa Miligal Podi

We prepare this as a side dish for dosa. You can prepare this and keep for month
s.
1 Cup Udad dhal
1 Cup Channa dhal
25 35 Red chilly
1 small spoon Hing
Salt as per your taste
Fry all the ingredients with out salt and Hing and grind in the mixer.
Add salt and Hing mix well and use as side dish for dosa and idly.
Sambar Powder
To prepare sambar we have to prepare sambar powder first. Generally we can keep
this powder for 3 to 6 months. We have to make sambar powder in bulk and for dai
ly use we can transfer the powder in to a small bottle.
Ingredients:
*
500 Gms. Red Chilly
*
500 Gms. Coriander Seeds
*
100 Gms. Thur dal
*
100 Gms. Channa dal
*
150 Gms. Black Pepper
*
100 Gms. Fenugreek Seeds
 *
100 Gms. Turmeric Whole
1.
Just put all ingredients in a container and make powder them by giving the
m in a 'flour mill'.
2.
Spread the powder in a news paper and let it cool down.
3.
After it cools store it in a container
Sambar powder
One more varity of Sambar Powder
*
250 Gms. Red chilly
*
500 Gms. Coriander Seeds
*
100 Gms. Thur dal
*
50 Gms. Channa dal
*
25 Gms. Fenugreek seeds
*
100 Gms. Turmeric
*
100 Gms. Dried Ginger
*
100 Gms. Poppy seeds (kas kas)
*
150 Gms. Black Pepper
1.
Powder all the ingredients as it is in a 'flour mill'.
2.
Spread on a news paper and bring it to the room temperature.
3.
Store in a air tight container.
Rasam Powder
*
200 Gms. Black pepper
*
800 Gms. Coriander Seeds
*
200 Gms. Thur dal
*
75 Gms. Red Chilly
*
75 Gms. Cumin Seeds
*
25 Gms. Turmeric Powder (optional)
1.
You can make this rasam powder by putting all the ingredients in mixer gri
nder.
2.
Powder the ingredients as cores.
 3.
Transfer the powder in a container and you can keep this powder for 3 to 6
months
4.
You can prepare rasam powder in small quantities and use fresh
Rasam Powder (2)
*
250 Gms. Coriander Seeds
*
100 Gms. Thur dal
*
50 Gms. Cumin seeds
*
50 Gms. Black pepper
*
25 Gms. Red chilly
Fry all the ingredients in a greased pan and fry. Powder in a mixer grinder and
store in a air tight container
Rasam Powder (3)
*
200 Gms. Black pepper
*
800 Gms. Coriander Seeds
*
200 Gms. Thur dal
*
75 Gms. Red Chilly
*
75 Gms. Cumin Seeds
*
25 Gms. Turmeric Powder (optional)
*
100 gms Garlic
1.
You can make this rasam powder by putting all the ingredients in mixer gri
nder including garlic.
2.
Powder the ingredients as cores.
3.
Transfer the powder in a container and you can keep this powder for 3 to 6
months
4.
You can prepare rasam powder in small quantities and use fresh.
Bisibela Bath Powder
You can prepare this to make Bisibela Bath quick and easily. To prepare Bisibela
, Put rice, dal and cut vegetables in the cooker and pressure cook them. Make ta
marind water or use Tamarind Paste as per my recipe. In a big pan pour oil and f
ry onions and pour 1 -2 glasses of water and add tamarind paste or pour tamarind
water. When it reaches boiling point add this BISIBELA POWDER and salt. Bring i
t to a boil. Now transfer the cooked rice, dal and veg. mixture in this. Mix wel
l and again bring it to a boil. Remove from the fire and serve hot with potato c
hips or fried pappad.
Note: To make this more easier, you can add tamarind paste or tamarind water whi
le you keep rice, dal and veg. to cook in the cooker. So all of them will cook i
n tamarind water or paste so that it will save time. After removing the cooked r
ice mixture from the cooker, keep it aside. Pour oil in a big pan and fry onions
and then add the cooked rice dal & veg. mixture in that. Add BISIBELA BATH POWD
ER and salt in that and mix well. Remove it from the fire and serve hot.
*
250 Gms. Coriander Seeds
*
500 Gms. Channa dal
*
250 Gms. Red Chilly
*
100 Gms. Poppy Seeds (Kas Kas)
*
25 Gms. Marathi Moghu
*
25 Gms. Annasi Poou
*
25 Gms. Cinnamon
*
25 Gms. Fenugreek Seeds
1.
First fry fenugreek seeds in a dry pan and keep aside.
2.
Just grease the pan and fry all the ingredients one by one.
3.
Stir continuously to avoid blackening
4.
Then put all the fried ingredients in a mixer grinder and powder.
5.
Keep the dry remade bisibela powder in a bottle and use whenever you want
6.
You can keep the powder for more than 2 years
Garlic Powder
*
4 Cloves of Garlic
*
1 Table spoon processed Channa dal (pouttu kadalai)
*
1 Table spoon Ground nuts
*
1 Teaspoon red chilly powder
*
Salt
1.
Put all ingredients in a mixer grinder and grind finely
2.
Store in a air tight container.
3.
Whenever you want to use this add the garlic powder with cooked hot rice a
nd ghee and eat.

Garlic Powder (2)

 *
4 cloves of Garlic
*
1 Table spoon coconut
*
2 to 3 red chilly
*
Salt.
1.
Fry garlic, red chilly in a greased pan
2.
Powder all the ingredients in a mixer grinder
3.
Store it in a air tight container.

Garlic Powder (3)

*
10 Flakes of garlic
*
1 Table spoon ground nuts
*
2 Green chilly
*
1 inch Ginger
*
Salt
1.
Grind all the ingredients in a mixer grinder.
2.
Pour a spoon of oil in a pan and fry the 'paste'
3.
Remove from the fire and store it
4.
Add with hot cooked rice and ghee and eat.

Pottukadalai Powder
*
200 Gms. Processed Channa dal
*
10 Flakes of garlic
*
2 ~ 4 Red chilly ( 2 spoon red chilly powder)
*
1 Spoon Cumin Seeds
*
Salt
1.
Just heat or just fry processed Channa dal in a pan
2.
Add red chilly and fry
3.
Put all the ingredients in a mixer grinder and powder them finely.
 4.
As usual mix the powder with hot rice and ghee.
Paruppu Podi
This is a famous podi which we always have in our houses.
1 Cup Thur dal
10 Red chilies
1 Teaspoon Black Pepper
Salt to taste.
*
Fry red chilies and black pepper slightly.
*
Add thur dal to it and fry till reddish.
*
Remove from the fire and let it come to the room temperature
*
Put this in a dry powder mixer grinder with salt and make it a soft powder
.
*
Now the parappu podi is ready. Whenever you need you can mix this powder t
o hot or cold cooked rice and eat.
*
When you mix the powder with rice use Gingelly oil and mix .

Paruppu Podi
1 Cup Thur dal
10 Red chilies
1 Teaspoon Black Pepper
10 Garlic pieces
Salt to taste.
Prepare Paruppu Powder II as above and don't fry the garlic pieces.
Put the garlic directly while you put all the other ingredients in the mixer jar
.
Use same as above.
Note: Instead of garlic pieces you can also use dried curry leaves.
Coconut Powder
This is a very tasty podi.
1 Cup Fresh Coconut
1 Tea spoon Udad dal
1 Tea spoon Channa dal
10 Red Chilies
1 Pinch asafetida
1/2 Spoon Oil
1/2 the small lemon size Tamarind
Salt to taste.

Fry fresh coconut till dry and reddish

Make Tamarind into small pieces and fry it till it becomes dry and crisp
Fry all other ingredients (using oil)
Put every thing in the dry mixer grinder with salt and grind them coarse
You can mix with hot or cold cooked rice and eat by adding Ghee
Kari Pattha Powder or Karivepalai podi
2 Cup Fresh Kari Pattha
1/2 spoon Mustard Seeds
2 spoon Udad Dhal
2 spoon Channa dal
2 spoons Coriander Seeds
10-15 Red Chilies
1 Pinch asafetida
1 spoon Oil
1/2 the small lemon size Tamarind
Salt to taste
Black Pepper (optional)
Fry Kari Pattha in a greased pan. Fry it till it becomes crispy
(after frying, the Pattha should crushable) and keep it aside Make Tamarind into
small pieces and fry it till it becomes dry and crisp
Fry all the other ingredients except Tamarind
Put everything in dry Mixer Grinder and grind coarse
You can mix with hot or cold cooked rice and eat by adding Ghee
Coriander Powder
1 Cup Coriander Seeds
1/2 spoon Mustard Seeds
2 spoon Udad Dhal
2 spoon Channa dal
10-15 Red Chilies
1 Pinch asafetida
1 spoon Oil
1/2 the small lemon size Tamarind
Salt to taste
Black Pepper (optional)
Clean coriander seeds and grease a pan and fry well.
Make Tamarind into small pieces and fry it till it becomes dry and crisp
Fry all the other ingredients except Tamarind
Put everything in dry Mixer Grinder and grind coarse
You can mix with hot or cold cooked rice and eat by adding Ghee
Dosa Chilly Powder (II)
* 1 Cup Channa dal
*
1 Cup Udad dal
*
1 Cup Red Chilly
*
A pinch of Asafetida
*
Salt.
*
1/4 Cup Sesame Seeds
First fry sesame seeds in a dry pan. And keep aside.
1.
Grease a pan and fry all ingredients with out becoming deep browning.
2.
Put them all in a mixer grinder and powder it coarse.
3.
Transfer dosa chilly powder into a bottle and serve with ghee or oil while
 serving dosa or idly.
4.
Sesame seeds will increase flavor and taste to dosa chilly powder

Sesame Powder
*
1 Cup Sesame seeds
*
10 ~ 12 Red chilly
*
Salt.
1.
Fry all the ingredients in a dry pan till you get good smell of sesame see
ds.
2.
Fry red chilies with that.
3.
Put fried ingredients in a mixer grinder with salt
4.
Grind them finely use them with hot rice and ghee.
5.
You can prepare sesame powder rice for your lunch box also
6.
This will be more tasty while we mix the rice in the morning and eat it fo
r lunch.

Ground Nut Powder

*
2 Cups Fried Ground nuts
*
1/2 Cup White Sesame Seeds
*
15 Red chilies
*
1/4 Spoon Asafetida powder
*
2 spoons oil
*
Salt.
1.
Fry sesame seeds with out oil and keep aside
2.
Fry red chilies in a greased pan
3.
Just fry ground nuts to become crisp
4.
Put all the ingredients in the mixer grinder in the following order.
5.
First put red chilies next sesame seeds next salt and ground nuts.
6.
Make a fine powder and store it in a airtight container.
7.
You can mix the powder with rice or use the ground nut powder as side dish
for idly or dosa.
While cooking, generally we use many masala powders . Let us see some varieties
here.
(I) Tea Masala Powder:
Cardamom, Clove, Cinnamon, jadi kai. Powder all the ingredients and while prepar
ing tea add a pinch of this masala.
(2) Curry Masala Powder:
Red chilly, Coriander Seeds, Udad dal, Fenugreek seeds, Poppy seeds (kas kas), B
lack pepper and coconut.
Grind all of them and while preparing curry or kuruma add this powder.
(3) Curry Masala Powder:
Ginger, Green chilly, Garlic, Red chilly powder, Sugar and ajwan (Omam)
(4) Kuruma Masala Powder:
Cinnamon, Coriander, Garlic, Tomato, Green chilly, Feenal seeds (sonf), Ginger,
Processed Channa dal, coconut, Onion and red chilly.
Grind all the ingredients and mix with cooked vegetable and make kuruma.
(5) Rajasthani Masala Powder:
Cumin seeds (fried and powdered), 2 table spoon Amchur, 2 table spoon Red chilly
powder, 1/4 spoon Black pepper, 1/4 spoon Garam masala and 1/2 spoon Black salt
.
Mix all and use for curry varieties and kuruma.

(6) Garam Masala Powder:

Coriander, Cumin seeds, Black pepper, Big Cardamom, Small Cardamom, Cloves, Bay
leaves and Jadi pathri.
Grind all the ingredients and make a fine powder. Use for curry varieties

Melagu Kozhmbu Powder

2 - 4 sp. Black pepper
10 Red chilies
2 sp Coriander seeds
Asafetida
Curry leaves
Salt
Oil
Fry all ingredients and grind like a powder, and keep it in a air tight containe
r.
When ever you want to prepare Melagu kozhumbu or Melagu kuttu, at that time add
this powder. This will save time and make cooking easy for our children and husb
and to cook with out grinding every time. You can use this for Melagu rasam also
.

Green Raw Plantain (vazhikai) Powder.

Fry 1 cup thur dhal, 2 teaspoons Udad dhal, 10 - 15 Red chilly, 1 pinch Hing and
keep aside. Take one green raw plantain apply oil on that and put it on the gas
flame. Turn the veg. and allow to cook in the direct flame. When aroma comes an
d when the veg. becomes black fully you stop the process. Put the cooked plantai
n in a bowl and pour water. After some time remove it from the water and remove
the skin. Grate the plantain and add salt. Now grind the fried items and add tha
t to this . Mix well. This is a dish which you can eat with rice or dosa. There
is no water in this so you can store this VAZHIKAI POWDER, even outside for a we
ek. If you want to keep in the fridge you can store it for more than a month.
Dry Leaves for flavour
Its easy for people living in India to get Pudina, Karipattha or Corriander Leav
es from the market. But this is not so for people living abroad due to the lack
of regular supplies and also they will be costlier.
So, to use them without wasting, we can dry them. If you have Microwave Oven, pu
t these leaves (of same type i.e. donot mix them) on a Microwave Oven Safe plate
and keep for 5-10 seconds. Remove them, mix them and repeat. Otherwise, on a fl
at surface, spread them over a towel (possibly under a fan) until they become cr
ispy. You should be able to crush them as if you would crush a Papad.
Crush them with your hands and store in containers. Use them at any dish you wou
ld put those leaves. You would get the Aroma as if you had used the real one.
Ready made rava idly mix
To prepare Rava Idly quickly you can make ready made mix in your house and keep
them in the fridge. Whenever you want to prepare you can remove the mix from the
fridge and make idly as per your wish.
Take Rava and fry well, keep aside. Pour oil in a pan and put Mustard seeds, Uda
d dal, Channa dal, Cashew Nut, Turmeric powder & Green Chilies.
After Mustard Seeds bursts, add the above one by one.
Make the stove simmer and fry Green Chilies till they turn brown.
Now add fried Rava, Turmeric Powder and salt. Fry them well.
Rava should fry well in the oil. Remove from the fire and let it cool to room te
mperature.
Now add Asafetida. Mix wee and keep the Ready Made Mix in the fridge.
When ever you want to prepare Rava Idly, take a bowl, pour buttermilk or water i
n the bowl. Add the ready made mix into that according to your need. Mix well an
d keep aside for 1 hour. Then make Idly asusual.
Serve hot with any chutney or pickle.

Rava Uppma Mix.

Prepare Ready made Rava Idly Mix and use that to make Rava Uppma too.
Cut onion and veg. of your choice.
Make seasoning again and fry onions and cut veg.
Pour water in the pan and allow it to boil.
After that put the READY MADE RAVA IDLY MIX and mix well.
Now with in no time Rava Uppma is ready.
Serve hot with chutney or lemon pickle or paruppu sambar.
Note: You can prepare rava kitchidi by using tamarind water instead of using pla
in water. That will taste great.
Ready Made Rava Ladoo Powder
Dry fry rava and make it powder in the mixer grinder and powder sugar separately
.
Keep powdered rava and powdered sugar in separate bottles and whenever you need
ladoos, just fry cashew nuts in ghee and mix them with rava powder and sugar pow
der.
Add ealachi powder also.
Delicious rava ladoos are ready.
More easier Method is this. Fry rava and add sugar.
Add cardamam and make powder by giving it to a flour mill.
Store it in a air tight container.
Whenever you need ladoos, just fry cashew nuts in ghee and mix them with the REA
DY MADE RAVA LADOO MIX.
Make ladoos out of that mixture.
Note: Generally I will keep this RAVA LADOO MIX in my fridge to make ladoos for
my one and only son, Krishna. He loves it very much. He will make ladoos of his
own in my apsence
Here is Rajma masala powder.

GarlicPowder 8 tea spoon

GingerPowder 4 tea Spoon
Red chilly powder 4 Tea spoon
Turmeric Powder 2 tea spoon
Coriander powder 4 tea spoon
Garam masala Powder 4 tea spoon
Mix them well and store it in an air tight container. While preparing Rajma use
this ready made powder. Let me give the recipe of Rajama too here.
Ingredients:
Rajma 1 cup (Cooked)
Onion 1
Tomato 1
Vegetable oil/ Ghee/Butter 3 tbsp.
Salt to taste
Coriander leaves for garnishing
Ready made Rajama Masala powder 6 - 7 spoons
Tomato slices and chopped onion to garnish

Method:
1. Soak rajma in water overnight.
2. Pressure cook rajma until tender.
3. Cut onion, tomato and green chilly. Grind it in mixie and make paste.
4. Heat oil in a pan. Add the paste and fry on medium heat until golden brown (T
he oil starts separating from the mixture).
5. Add Ready made Rajma masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water to make thick gravy. Bring the gravy to boil.
7. Add cooked rajma
Stir well and cook for 5-7 minutes.
Garnish with chopped green coriander leaves, tomato slices and chopped onion. Se
rve hot.
Ready made Chole masala powder
Hi,
Here is Chole masala powder.
2 tblsp garam masala powder
4 tblsp red chilli powder
2 tblsp dry mango powder (amchur)
4 tblsp coriander- cumin powder
1 tsp pepper powder
1 tsp ginger powder
1 tsp garlic powder (optional)
Mix all Ingredients and keep it in an air tight container.
2 onions
1 cup chick peas (kabuli chana)
3 tbl sp ghee/oil
2 tomatoes
1/2 tsp. soda bi-carbonate
salt to taste
2 potatoes
For garnishing:
2 tomatoes
2 tbl sp coriander leaves chopped
1 green chilly
* Soak the channa for at least six hours and then drain.
* Cut the onions.
* Chop the potatoes into quarters.
* Wash and quarter two tomatoes and make slices of the remaining.
.
* Wash and slit the green chilies.
* Add water and 1/2 tsp of soda bi-carbonate to the channa and cook in a pressur
e cooker.
* Take care the channa do not get mashed. (Allow 2 whistles)
* Heat up the ghee in a vessel and fry onions and stir fry till pink.
Add the potatoes until soft.
.
* Add boiled channa and salt.
* After five minutes, put 6 7 tsp.of Chole masala powder and stir for two minute
s.
Add tomato pieces and mix well. Remove from the fire.
* Decorate with cut coriander leaves; slit green chilies, slices of tomatoes.
Garam Masala ( another type)
Ingredients:
Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams
Method:
1. Mix all ingredients and lightly roast on a tawa.
2. Grind in a mixie and sieve to get a fine powder (garam masala)
Note: You can prepare this and keep. Where ever you need garam masala in your co
oking you can use this.
For indigestion problem.
Pepper jeera podi,
1-2 tblsp Black pepper
1tsp omam.
1-2 tblsp. jeera.
3 Red chilies
1tblsp urad dal
Asafoetida
Tamarind little. say 2 marble size,
Salt
Oil
Dry roast jeera, omam, black pepper until raw smell goes off. then in a little o
il fry the chilly and urad dal and asafoetida. then in a mixie, run the chilli,
tamarind salt.to this add the roasted pepper, jeera, omam and salt. and run. let
the powder be coarse.
add this to hot rice, with til oil/ghee. it really is good for gas, indigestion.
This along with jeera rasam, paruppu togaiyal, sutta appalam is a gr8 combo.
Cumin Powder (jeera)
Ingredients
cumin seeds
Method
Choose plump, brown, aromatic cumin seeds.
Warm them a bit in a kadai or in a switched off oven, before grinding.
Dry grind in a mixer, till crushed fine.
Since crushed cumin tends to lose its flavour fast, grind just enough for a fort
night or so.
Cardamom Powder
Ingredients
cardamom (ilaichi)
Method
Remove the lump of blackish seeds from the cardamom
Grind them to a powder.
The skins are either discarded or mixed into tea leaves, to give a fine
smell in the tea.
Though this is a wonderful way to use the skins, if one has a large quantity,
then it is liable to go waste
Dhania/Coriander Powder
Ingredients:
corriander seeds
Method:
Choose crisp green seeds, which do not have teeny holes made by worms.
Remove stalks, husk, etc.
Place in strong sunlight for 30 minutes.
Grind to a fine powder.
Sieve and grind again the more coarse part of the powder.
Sieve again.
Store in clean air tight jar.
_________________
Red chilly Powder
As per North Indians method, this red chilly powder will be 'think red' in colou
r and very good for putting pickles.
Ingredients:
1 kg red dry chilli
1 tsp oil
for preseving: small blocks of asafoetida
or
salt
Method:
For a deep colour but a not too spicy taste, choose the long shiny thick dried c
hillies.
Sun them till crisp.
Break off stalks, and discard.
While pounding add a tsp. oil to a kg. of chillies.
This will keep the sting of the chillies from permeating the air and everybody's
nostrils.
(It will also act as a preservative, you will not feel sticky because of the oil
. When I shifted from Rajasthan, I brought this red chilly powder and I had it f
or 1 1/2 years with out any problem)
Put in ziplock polythene bags. Or in glass jars, with airtight lids.
Put small blocks of asafotedia or spread some salt on top of the powder to
preserve from getting spoilt for longer time.
____
Green Chilly Powder

As Red chilly powder we can prepare Green Chilli Powder which is colour less and c
an be used, while preparing white cause, white pulaos etc.,
Ingredients
green chillies
salt
oil
water

Method
Choose healthy firm green chilies.
Put plenty of water to boil, add a tsp. of salt to it.
When boiling starts, add chilies
Boil till they come to the top.
Drain, and spread on a thick towel till excess water is drained.
Dry in strong sun or in a warm switched off oven, till chilies turn crisp.
They will look transparent, once they dry.
Pound the chilies adding 1/2 tsp oil
These chilies, can be used where spiciness is required, but you do not want the
colour.
_____
Amchoor (Dried Mango) Powder

Ingredients
raw mangoes
Method
Choose large firm raw green mangoes.
Those with more flesh and lesser fibre.
Peel with a vegetable peeler.
Slice into long thin slices, and put in strong sum immediately, by spreading on
a clean dry cotton cloth.
The slices should be in bright strong sun for at least 4-5 hours, to avoid them
from
discolouring.
Spread in a dry warm area in the night and spread again as before till the piece
s are
Crisp.
Pound and then run in dry grinder till a fine powder is got.
Sieve if required to make even powder.
Store in a clean airtight jars.
_______
Garlic Salt/ Garlic Powder

Ingredients
100 gms. garlic, peeled and chopped
250gms. salt.
1/2 tsp. rice flour

Method
Cut and dry garlic in sun till crispy.
Grind to a fine powder.
Add salt, run grinder for a few seconds.
Keep for 2 days for flavor to merge fully in salt.
Mix in 1/2 tsp. rice flour
Put in sprinkler and use as required.

Note: the rice flour will keep the salt from turning lumpy.
If you prepare bulk quantity store in a clean, dry airtight jar.
You can keep it for over 6 months easily, in the Fridge.

Chat Masala Powder

Ingredients
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp ajwain seeds
2-3 whole dry red chillies
3 tbsp black salt
1/2 tsp citric acid
1 tbsp dry mango powder (amchoor)
1 tbsp salt
2 tsp garam masala
1 tsp white/black pepper (optional)
Method
Roast the first 3 ingredients seperately
Powder them with the chillies, black salt and citric acid.
Mix in the remaining ingredients.
Store in an airtight container.
Will keep well for years.
______
House Made - Ready Made Powders To Make Cooking Easy
Coconut Powder
Ingredients
2 cups of Dry coconut desicated (Kopra in Hindi)
5 Red Chillies whole (Degchi Mirch) - depends on your pungent taste
50 gms Tur Dhaal
35 gms Udad Dhaal (white)
20 gms Channa Dhaal
pinch of Asafoetida (hing)
A Lemon sized ball of Tamarind (pull the threads and seeds out and keep it loose
)
Salt to taste.
Procedure
Roast the dhaals on a pan with little oil add asafoetida and keep aside. Now Roa
st whole red chillies. Keep aside
Warm Tamarind for a min or two on a pan with little oil so that it grinds faster
and does not stick to the blades of the mixie. Keep aside
Slightly warm the desicated coconut ( very light heat ) and keep aside.
First grind the dhaal and red chillies coarsely in the mixer, then add the desic
ated coconut and grind again. The mixture has blended well by now, so add the ta
marind and salt and run the mixer for less than a minute.
Remove and spread on a plate, cool and store in a jar.
Take a little powder and add a spoon of oil in it and mix well. Hit it off with
dosas, idlis, addais as per your taste.....

Corriander Leaves Chutney Powder

(Kothambir in Marathi, Dhaniya in Hindi, Kothamalli in think in Tamil)
Corriander leaves is used to garnish our lip smacking dishes is also used for ma
king lovely we chutneys. Here is a variety of dry chutney powder.
Ingredients
A bunch (fat) of corriander leaves, plucked and washed under water. Left to dry
completely. No water please..... Keep aside.
12 - 15 red chillies whole
100 gms Tur Dhaal
50 gms Channa Dhaal
50 gms Udhad Dhaal
Tamarind (Imli in Hindi) little larger than lemon size ball, pull the threads, s
eeds and keep it loose.
pinch of heeng (asafoetida)
Salt to taste
Procedure
Heat pan with little oil Roast Red chillies whole and keep aside. Now roast the
dhaals with heeng. Keep aside. Warm tamarind with a dash of oil and keep aside.
In a mixer powder the dhaals with red chillies, then add the corriander little b
y little and run the mixer, finally add tamarind and salt and run the mixer for
around a minute stirring occasionally.
Remove it on a plate, cool and store.............
You can eat with curd rice, dosa, idli as per your taste...........
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Peanut Garlic Powder - Maharashtra style
From the state of Maharashtra, this dry chutney is often eaten over plain boiled
rice with ghee drizzled over it. Some of its primary ingredients are coconut an
d peanuts which are found in abundance in this state.
Ingredients:
1 cup dry coconut
1/3 cup sesame seeds
1/2 cup roasted salted peanuts
1 full head of garlic (15-20 cloves)
2 dry red chilies
Salt to taste
Method:
Roast the coconut on a low fire till it begins to turn golden.
Roast the sesame seeds in the same way.
Mix all the ingredients together and grind in a food processor.
Mix well with salt
Double Roti or Kutchi Dabeli.
Hi ketal,
Here is the recipe. enjoy.

For dabeli masala:

1-2 red chillies (you can make it as spicy as you like)
1 teaspoon coriander seeds
1/2" stick cinnamon
2 cloves
1/4 teaspoon cumin seeds
For the filling :
2 medium size potatoes, boiled and mashed
1/2 teaspoon cumin seeds
a pinch of asafoetida
2 teaspoons dabeli masala
2 tablespoons peanuts
1 tablespoon oil
salt
For assembly:
5-6 ladi-pav/ burger buns
1 onion, chopped fine
1/4 cup sev
garlic chutney & tamarind date chutney
For garnish:
finely chopped coriander leaves
a handful of pomegranate seeds (optional)
Roast masala ingredients in a pan for a few minutes taking care not to burn them
. Grind to a fine powder.
Heat oil in a pan and fry peanuts till they turn light brown. Remove and keep as
ide. Next add cumin seeds; when they splutter add asafoetida, dabeli masala, pot
atoes, salt and a little water. Toss in the peanuts and mix everything well. Rem
ove from fire.
Slice buns into halves and toast them with a little butter on a griddle. Apply g
arlic chutney on one side, tamarind chutney on the other side of the bun. Place
a portion of the potato filling in between.
Top with chopped onion, coriander leaves and sev. Press down, garnish with pomeg
ranate seeds and serve immediately.
(adapted from a recipe by Tarla Dalal)
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Paruppu Podi
We went Thirupathy recently.We ate at Bhima delux.They keep paruppu podi,gongura
chatni,avakkai,and salt in seperate bowels on a thali in the table.My son in la
w was very keen to know the paruppu podi recipe.That has some different taste.I
explained it for IL friends.
The master gave the measurement.We can do as per our requirement.
Tuvar dhal 5 kg
Kadalai dhal[bengalgram] 1 kg
urud dhal 3/4 kg
greengram dhal 1/4 kg
fenugreek 100 g
kaduku [mustard seed] 50 g
red chilli 3/4 kg
asafoetida big size
garlic 1 pod
salt
In the refind oil deep fry the red chillies.Keep aside.remove the extra oil from
the kadai.
in some oil fry tuvar dhal remove,Like wise oil fry each dhal seperatly.Oil fry
Asafoetida
garlic,fenugreek,mustard,garlic.Roast the salt also.Grind all as powder and mix
with the oil removed after fried red chilli.Enjoy with rice.
House Made - Ready Made Powders To Make Cooking Easy
I prepared the Bhima's paruppu podi as per the measurement given below.It came w
ell and appreciated.
Tuar dhal 1 tumbler
bengal gram dhal below 1/4 tumbler
urud dhal slightly below bengal gram
green gram dhal 2 table spoon
fenugreek 1/2 spoon
mustard 1/2 spoon
asafotida small piece
red chille 4 [ may be incresed] less chilli used in our house
salt
Oil fried all items and powdered it.As FIL of my daughter do'nt use garlic it is
omitted.
I Think it is useful to you all.
Black Udad Powder
Ingredients:
Black udad dal 1 cup
Red chilly 6 - 8
Curry leaves
Salt
Asafetida one piece
1/2 sp oil
Method:
Dry fry all the ingredients except asafetida.
In a pan pour 1/2 sp oil and fry the piece of asafetida.
Grind them all in a mixer grinder with salt.
Remove fromthe mixer and store it in a bottle.
You can serve this with ghee and hot rice.
Very tasty powder.
Note: You can use this powder as a side dish for dosa also.

Adai Mix
Ingrtedients:
1 Cup Rice
3/4 cup Channa dal
1/8 cup Udad dal
1/8 cup Thur dal ( i.e. 1 cup mixed dal )
1/2 sp cooking soda
Method:
Soak all ingredients in one bowl for 1/2 an hour to 1 hour.
Drain them and dry them under fan.
Grind them in a mixer grinder into coarse powder.
Store in a air tight container and keep it in the fridge.
When ever you want to make adai, just add hot water in the required powder.
Add salt, asfetida powder and red chilly powder.
Mix well and make yummy adai.
Note: Make sure that the dal and rice are dry before grinding them.
Dosa Mix
Ingredients:
4 cup rice
1 cup udad dal

Method:
Soak rice and dal for 2 hours.
Drain and dry under fan.
Give them in a flour mill and make soft powder.
When ever you want tomake dosa, you can take required amount of the powder and a
dd hot water or butter milk and make dosa.
Dont forget to add salt.
Note: If you have this rice and dal mixed flour in your house, you can make 'the
nkuzhal' also.