2010/06/30

RASAM PODI / POWDER VERSION 1




INGREDIENTS :

Pepper -- 50 gm
Jeera -- 50gm
Coriander Seeds -- 50 gm
Asafoetida (Compound or Powder )-- 20gm
Red Chillies -- 50 gm
Curry leaves ( dried already inside the room and not in sun light)

METHOD OF PREPARATION :

1) Fry all these without oil except Asafoetida (powder) .If you use compounded asafoetida , then fry it in a spoon of oil (low flame) .
2) Then , add curry leaves .
3) Finally , powder all the ingredients in a dry mixer . If curry leaves is more, the powder turns into green. Don't worry it will be more flavourful.

Store it an air tight container .
This goes to CWS - Pepper hosted by Padma , event started by Priya Suresh and Priya's Think Spice : Think Fenugreek seeds event initially started by Sunitha .

REPOSTS FOR SARA'S THINK SPICE : THINK GARAM MASALA EVENT :

Vegetable biriyani
Black channa dal rice
Pani poori
Black Channa dal gravy
Dal Makni

2010/06/29

BRINJAL MASALA ( KATHIRIKKAI MASALA)


INGREDIENTS : 


Brinjal - 150 gms 
Mustard and Jeera - 1 tsp each 
Salt to taste 


For Grinding : 
Onion - 1 
Tomato - 2
Coriander seeds - 1 tsp 
Pepper - 1 tsp 
Jeera - 1 tsp 
Ground nut - 10 nos 
Chilli powder - 2 tsps 
Turmeric powder - 1 tsp


METHOD OF PREPARATION : 


1) Saute onion and tomato in oil for 10 minutes till soft and tender. Add roasted groundnut, pepper, jeera, chilli powder and Turmeric powder. Allow it to cool and blend them finely. 


2) Heat oil in a kadai . Once hot , add mustard and jeera . When it splutters , add curry leaves and the grinded masala.


3) Meanwhile, saute chopped brinjal in another pan with 2 tsps of oil well till it gets toasted. 




4) When the gravy starts thickening, add brinjal to it and mix well. Add 1 tbsp of gingelly oil.Cover with a lid and cook in slow flame till the oil separates . 




Serve hot with Rice / Roti .This goes to CWS - Pepper hosted by Padma , event started by Priya Suresh . Other recipe for the event is Mutton liver pepper fry .

2010/06/24

PARUPPU PODI / MIXED LENTILS POWDER/IDLI PODI VERSION 2



INGREDIENTS :

Channa dal -- 1 cup
Moong dal - 1 cup
Toor Dal -- 1 cup
White round urat dal -- 1/2 cup
Black Urat dal (round) - 1/2 cup
Masoor dal - 1/2 cup
Asafoetida -- 3 tbsps
Red Chillies - 15 - 20
Curry leaves - 1 handful

Sesame seeds - 1/2 cup
Garlic cloves - 1 handful
Salt to taste

METHOD OF PREPARATION :

1) Roast all the lentils with a spoon of gingelly oil .
2) Roast till the flavours rules out and transfer it to a bowl .
3) Then , roast red chillies ,
Sesame seeds, Garlic, curry leaves and asafoetida . Let it cool down.
4) Then, grind them finely in a mixer with salt . 

Serve it with hot Rice and Ghee .

2010/06/23

INSTANT MANGO PICKLE

Hai Friends

Back here after a month break...........Had a wonderful vacation and birthday celebration ........Thank you friends for visiting my blog even in my absence . I need all your support and encouragement for years to come .

Cheers,
Shama

Here comes the recipe for today ,

MANGO PICKLE :





INGREDIENTS :

Raw Mango - 2 medium
Mustard - 1 handful
Chilli flakes -- 5 tbsps (change accordingly to your taste)
Gingelly oil -- 3 tbsps
Asafoetida - 1 tsp
Methi powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Cut mango to small pieces .
2) Mix salt , chilli powder and mango in a big bowl (glass or any cooking vessel) .
3) Allow it to marinate for 4-5 hours.
4) Then , heat oil in a pan . Once hot , add mustard . when it splutters , add Asafoetida and Methi powder .
5) Finally , add this to the mango mixture and mix it well .

Store it in a airtight , clean and dry container .

PRAWN PIZZA