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Archive for the ‘Dal_Powders’ Category

Garam Masala Powder

Ingrediants :


1 cup – Dhania (daniyallu)
1/2 cup -Saunf (sompu)
3 – Red Chillies
1 tsp – Pepper corns (meriyallu)
8 – Clove (Lavangam)
1 2 – piece Cinnamon (Dalchina Chakka)
7 nos – Cardamom (elaichi)
1 tsp – Fenugreek seeds (menthulu)
1 tsp – Mustard seeds (Avallu)
2 tsp – Turmeric powder


Method :


Fry dhania separately.
Fry rest of the ingredients excepting mustard and turmeric powder.
Powder everything finely and store in air tight containers

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Garam Masala Powder

Ingrediants :

1 cup – Dhania (daniyallu)
1/2 cup -Saunf (sompu)
3 – Red Chillies
1 tsp – Pepper corns (meriyallu)
8 – Clove (Lavangam)
1 2 – piece Cinnamon (Dalchina Chakka)
7 nos – Cardamom (elaichi)
1 tsp – Fenugreek seeds (menthulu)
1 tsp – Mustard seeds (Avallu)
2 tsp – Turmeric powder

Method :

Fry dhania separately.
Fry rest of the ingredients excepting mustard and turmeric powder.
Powder everything finely and store in air tight containers

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Ingredients:

  1. 1 cup Chana Dal
  2. 1 cup Urad Dal
  3. 2 cups Corriander seeds
  4. 1 cup Cumin seeds
  5. 1 1/2 cups Dry red chillies
  6. 1/2 cup Curry leaves
  7. 1 1/4 cup Grated dry coconut
  8. 1/4 cup Salt
  9. 100 gms Tamarind



( Cup = standard cup measure)


Method:


Roast each ingredient separately with little oil till they are brown and are fragrant (Chana dal to Dry coconut) Cut Tamarind into small bits and heat in a pan on low flame. When it becomes soft, add this to the roasted ingredients and salt and grind to a fine powder. Store in a air tight container and use as required.

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Ingredients:

  1. 1 cup Chana Dal
  2. 1 cup Urad Dal
  3. 2 cups Corriander seeds
  4. 1 cup Cumin seeds
  5. 1 1/2 cups Dry red chillies
  6. 1/2 cup Curry leaves
  7. 1 1/4 cup Grated dry coconut
  8. 1/4 cup Salt
  9. 100 gms Tamarind

( Cup = standard cup measure)

Method:

Roast each ingredient separately with little oil till they are brown and are fragrant (Chana dal to Dry coconut) Cut Tamarind into small bits and heat in a pan on low flame. When it becomes soft, add this to the roasted ingredients and salt and grind to a fine powder. Store in a air tight container and use as required.

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Madras Sambar Powder

Here is a recipe for sambar powder without having to use any cooked dal in the sambar recipe. Roasted and powdered dals in the mix gives a thick consistency to the sambar. To prepare, add chopped vegetables to the tempered oil along with tamarind extract and pour few cups of plain water. Mix in a tbsp of the prepared instant sambar powder to the boiling liquid to prepare sambar.

Makes: 6 – 7 tbsps of Madras Sambar Powder

Ingredients:

Chana Dal 1 tbsp
Toor Dal 1 tbsp
Urad Dal 1 tbsp
Coriander Seeds 1 1/2 tbsp
Black Peppercorns 1/2 tbsp
Cumin Seeds 1/2 tbsp
Mustard Seeds 1/4 tbsp
Whole Red Chillies 5 – 10
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Oil 1/2 tsp

Method of preparation:

Remove stems and break whole red chillies into small pieces.
Heat half a tsp of oil in a pan, add broken red chillies and fry them just until aromatic or till lightly crisped.
Separately roast all the ingredients except whole red chillies and turmeric powder until aromatic or until lightly golden brown.

Cool all the roasted ingredients to room temperature and grind them together into very fine powder.
Mix in turmeric powder to the ground sambar powder and store tight in a clean jar until use.
Sambar powder stays fresh for around half an year before changing its spice flavors.

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Madras Sambar Powder

Here is a recipe for sambar powder without having to use any cooked dal in the sambar recipe. Roasted and powdered dals in the mix gives a thick consistency to the sambar. To prepare, add chopped vegetables to the tempered oil along with tamarind extract and pour few cups of plain water. Mix in a tbsp of the prepared instant sambar powder to the boiling liquid to prepare sambar.
Makes: 6 – 7 tbsps of Madras Sambar Powder
Ingredients:
Chana Dal 1 tbsp
Toor Dal 1 tbsp
Urad Dal 1 tbsp
Coriander Seeds 1 1/2 tbsp
Black Peppercorns 1/2 tbsp
Cumin Seeds 1/2 tbsp
Mustard Seeds 1/4 tbsp
Whole Red Chillies 5 – 10
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Oil 1/2 tsp

Method of preparation:
Remove stems and break whole red chillies into small pieces.
Heat half a tsp of oil in a pan, add broken red chillies and fry them just until aromatic or till lightly crisped.
Separately roast all the ingredients except whole red chillies and turmeric powder until aromatic or until lightly golden brown.

Cool all the roasted ingredients to room temperature and grind them together into very fine powder.
Mix in turmeric powder to the ground sambar powder and store tight in a clean jar until use.
Sambar powder stays fresh for around half an year before changing its spice flavors.

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