Dry powders

Horsegram /Kulith chutney powder

Posted on Updated on

KONICA MINOLTA DIGITAL CAMERA

                                                                       Ready to serve Kulith chutney powder                                                                              

Time taken: 45 minutes

Horsegram/Kulith/Huralikalu/Kullu in english, konaki, kannada and tamil respectively.  It is now vastly used in the preparation of dosa, idli, sprouted usli,  kodhel(spicy coconut gravy) and also used in Mujadra a middle eastern one pot meal.  I tried out this traditional dry chutney powder which my grany was preparing in my childhood.  It tastes yummy and is a good combo for idli, dosa and even with rice and dal.  Here is my version of the recipe.

What you need to have:

1. Horse gram – 1 cup

2. Dry grated coconut (copra)  – 1/2 cup

3.  Asafoetida (soft) – size of a peanut

4. Tamarind – size of an Betle nut

5. Jaggery – a little

6. Chili powder – 2 Teaspoon

7. Curry leaves – 8-10 (can even add more)

8. Salt – as per taste

KONICA MINOLTA DIGITAL CAMERA                                                           Horsegram and Dry grated coconut(copra)

KONICA MINOLTA DIGITAL CAMERA

                                                       Other ingredients of chutney powder

 What you do with what you have:

1. Place a wide skillet with Horse gram in it and dry roast the same till it turns crispy and a pleasant aroma oozes out.  Allow it to cool transferring it to another bowl.KONICA MINOLTA DIGITAL CAMERA

                                                                       Horsegram being dry roasted

2. Dry roast grated dry coconut in the same skillet till crispy and light brown in colour stiring at regular intervals.KONICA MINOLTA DIGITAL CAMERA

                                                               Grated copra being dry roasted

3. When done , switch off the flame and add tamarind, jaggery and chili powder to it and give a strong stir so that it gets mixed and tamarind is softened and chili powder is roasted right.

KONICA MINOLTA DIGITAL CAMERA

                                                        Tamarind, jaggery  & chili powder being added to it

4. Dry roast curry leaves in skillet till crispy but does not change the colour preferably on low/medium flame.KONICA MINOLTA DIGITAL CAMERA

                                                                  Currry leaves being dry roasted

5. Place a spatula with a little cooking oil in it and when heated fry  asafoetida in it till crispy

KONICA MINOLTA DIGITAL CAMERA

                                                                               Asafoetida being fried

6. In the mixer formerly powder roasted Horse gram, jaggery, tamarind to a coarse consistency, and then add the remaining ingredients and grind again to required consistency.  Ready to serve Horse gram chutney powder is as shown in the image below.  KONICA MINOLTA DIGITAL CAMERA

                                                                      Horse gram chutney powder

Time taken: 45 minutes

Note: 1. Use fresh and quality Horse gram for the dish for better results.

2. One can even use garlic in place of Curry leaf and Asafoetida.

 

Peanut-Dalia Dal Dry Chutney Powder (with & without Copra)

Posted on Updated on

Peanut-Dalia Dal Dry Chutney Powder

How long it takes: 30 minutes

Makes – 1 Bottle

Peanut and dalia dal are used  in various culinary preparations and also as condiments. I have already put up dalia dal (hurikadle) chutney powder, peanut chutney powder and this is a new chutney powder which can be prepared with minimum copra and even without it.  This chutney powder is a garlic version of the combination to relish with roti, paratha, curd rice or even as a spread on a slice of bread. Here it is.

What you need to have:

1. Peanuts – 1 Cup

2. Dalia dal –  1 Cup

3. Copra – 1/3 cup

4. Tamarind – Size of an areacanut

5. Garlic pods –  8-10 (Raw)

6. Red chilli powder (Byadgi) – 2 Tablespoons

7. Salt – As  per taste

Ingredients of the chutney powder

What you do with what you have:

1. Place a skillet and dry roast peanuts till you get a pleasant aroma and you are able to peel the nuts when you rub with your hands. Peel the roasted nuts on cooling.

Peanuts being dry roasted.

2. In the same skillet dry roast dalia dal till the raw smell disappears and it turns crispy.  Switch the flame off and add chilli powder to it and saute well.

Dry roasted dalia dal seasoned with red chilly powder 

3. Peeled peanuts, roasted dalia dal, chilly powder, garlic pods, tamarind and salt are the main ingredients of this chutney powder.

Roasted ingredient

4. Grind the above mixed ingredients in the mixer to a medium coarse consistency . Enjoy with Roti or Chapati or even Curd rice.

Ready to serve Peanut-Dalia dal chutney powder (without copra)

5. Place a skillet and dry roast grated copra in it till it turns crispy and a nice aroma is given out.

Grated Copra

Roasted Copra

6. To the roasted ingredients from step-4, add this copra and grind it in the mixer to a medium coarse consistency checking for salt. Store it in airtight container using dry spoon will remain for more than 20 days afresh.

Ready to serve Peanut-Dalia dal chutney powder with copra

How long it takes: 30 minutes

Makes – 1 Bottle

1. Use fresh peanuts and clean dalia dal, since at times we find some bitter peanuts too when stale and makes the powder tasteless.

2. Chilly powder depends upon one’s palate

3. Garlic can be increased or decreased as per the whims of one’s taste buds.

4. Store it in airtight containers for the powder to retain freshness.

Alsi Seeds (Flax seeds) Dry Chutney Powder

Posted on Updated on

 

KONICA MINOLTA DIGITAL CAMERA

Alsi Seeds Dry Chutney Powder

How long it takes:  45 minutes

Makes: 1 Bottle

Alsi seeds are known as Flax seeds in English and these seeds are very rich in fatty acids, dietery fibers and a very good source of nutritious minerals. It is low in carbohydrates, and high in healthy fat and fiber, and good for fighting cholesterol – therefore, a very healthy option for those keeping a close watch on their weight and sugars. We can even prepare laddoos with these flax seeds which in turn will be very nutritious with ghee and other ingredients. I, myself was not aware of the benefits of using alsi seeds, and infact it was only after a couple of readers requested for recipes using this nutritious ingredient that I experimented with it.

Today I would like to put up alsi seeds dry chutney powder to add to the long list of dry chutney powders that I have already put up on this blog (curry leaves, ajwain, uchellu, garlic, sesame, peanut, hurikadle, and ordinary dal dry chutney powder ). This chutney powder is a good combo for idli, dosa, chapati and roti too. Here it is:

What you need to have:

1. Flax seeds – 1/2 Cup

2. Bengalgram Dal (Chana dal)  – 1/2 Cup

3. Blackgram Dal (urad dal) – 2 Tablespoons

4. Coriander seeds – 1 Tablespoon

5. Cumin seeds – 1 Teaspoon

6. Copra – 1/2 cup

7. Curry leaves – 1 Cup packed

8. Red chilli powder (Byadgi) – 2 Tablespoons

9. Asafoetida(soft) – Size of a peanut

10. Tamarind – A little

11. Salt – As per taste                                                                                                                                                   Ingredients of Alsi seeds chutney powder

Other ingredients of chutney powder

What you do with what you have:

1. Wash and drain the water completely from alsi seeds and place a skillet with alsi/flax seeds in it. Dry roast immediately, till the seeds splutter.

                                                          Alsi seeds being dry roasted

2. Empty the skillet and dry roast bengalgram dal (chana dal) in it till you get a pleasant aroma on low/medium flame.

                                              Bengalgram Dal being dry roasted

3. Dry roast blackgram dal (urad dal) in the same skillet on low / medium flame till you get a pleasant aroma.

                                                   Blackgram dal being dry roasted

4. Wash and dry roast curry leaves too in a skillet till the leaves are roasted. Ensure that they do not change the colour or get burnt.

  Curry leaves being dry roasted

5. Grate copra/coconut and roast it in a skillet on a low flame stirring continuously till you get a pleasant aroma. Switch off the flame and add chilli powder to it and stir it to mix.  Add tamarind to it too.

KONICA MINOLTA DIGITAL CAMERA

                                Copra roasted and chilli powder being added to it

6.Place a spatula with 1 teaspoon of cooking oil on low flame and fry soft asafoetida in it till crispy.

                                            Asafoetida being fried in cooking oil                                                                           

7. Transfer all roasted items to a bowl including coriander seeds, cumin seeds and salt.

                           All roasted and other ingredients of the chutney powder

8. On cooling, dry-grind it in the mixer and is as shown in the image below.  Enjoy with roti, chapati, with a dollop of home-made ghee or Amul butter!!!!!  It can be preserved for a month when dry spoons are used.                                 Ready to serve Alsi/Flax seeds chutney powder

How long it takes:  45 minutes

Makes: 1 Bottle

Good to remember:

1. Alsi seeds should be washed properly in running water and immediately dry roasted.

2. All ingredients should be dry roasted except for asafoetida (hing).

3. Coriander seeds and cumin seeds should be added raw only.

4. Garlic cloves can be replaced in place of asafoetida, but added raw.

5. This powder can even be a good combination with curd rice and dal rice.

6. The powder can be preserved for upto a month in an airtight container and the use of a dry spoon.

Kootu powder

Posted on Updated on

Kootu powder

How long it takes: 15 mins

Kootu is a South Indian recipe prepared by many comunities as per their own ways.  I have already put up Phagila koot (Kantola Koot) which is a G.S.B recipe and is totally different in its ingredients – we do not use a powder for this dish and instead make it with a wet masala. This Kootu powder which i am putting up today is a Tamilian recipe which I borrowed from my daughter-in-law’s mother. I was well received at home and so, I thought of putting up the powder followed by the Kootu recipe. Here it is:

What you need to have:

1. Bengalgram Dal – 2 Tablespoon

2. Blackgram Dal – 3 Tableaspoon

3. Pepper corns – 1 Level Tablespoon

4. Cumin seeds – 2 Teaspoons

5. Asafoetida(soft) – Size of a Tamarind seed

6. Red chilly (Byadgi) – 15

7. Copra (Dried coconut) / Grated coconut – 2 Tablespoons

Ingredients of Kootu powder

What you do with what you have:

1.Place a spatula with 4 teaspoons of cooking oil in on low flame. Fry asafoetida till done and keep it aside. In the same oil, fry cumin seeds and pepper corns in till done.

Pepper corns, cumin seeds being fried in oil

2. Empty the spatula and adding little more oil fry bengalgram dal in it. When half done add blackgram dal to it and fry together till crispy and light brown.

Bengalgram dal & blackgram dal being fried in oil

3. Dry roast copra in the spatula till crispy and light brown in colour. Empty it and fry red chilly in oil till crispy on low flame only. Be careful to ensure that it is not burnt.

Copra being dry roasted

4. Cool the roasted ingredients and is as shown in the image below.

Roasted ingredients of Kootu powder

5. Grind it in the mixer to a medium coarse consistency.

Ready-to-use Kootu powder

How long it takes: 15 mins

Good to remember:

1. One can modulate the number of chillies used according to the level of spice one prefers.

2. Store it in air-tight container in the freezer if to be used for a long time.

Garam Masala powder@home

Posted on Updated on

The link on youtube for the same recipe is here but in minimum quantity!

The same recipe on youtube is

This garam masala powder has been a request recipe for a while and was clearly over due and here it comes. This ingredients for this recipe of garam masala powder come from a 100 years old shop ( “”The indian drugs and pharmaceautical” managed  by Jogappa shanbhag & sons, Udupi ). Fresh and aromatic, the recipe is simpler than you can imagine. Its all about getting the right proportion of ingredients. I normally buy all these masala items from the same  shop here and just dry it in the sun and powder it in the mixer, push it in the refrigerator and use it as and when needed. Note that powder doesn’t contain chili powder.

What you need to have:

1. Poppy seeds – 40 grams

2. Fennel seeds – 20 grams

3. Pepper – 20 grams

4. Cinnamon (indian) – 20 grams

5. Cardamom – 10 grams

6. Cloves – 10 grams

7. Nutmeg – 10 grams

8. Star masala – 10 grams

9. Big Cardamom – 10 grams

10. Bay leaf – 4-5

11. Shaha jeera – 10 grams

12. Jai patha – 10 grams

13. Marata Moggu (Kopak bud)- 10 grams (A masala bud)

Ingredients of Garam-masala powder

1. Peal all the cardamom, break Nutmeg and cinnamon  into pieces  and dry all the ingredients in strong sun for about 1/2 an hour. Powder it in the mixer and store it in the refregerator and will remain afresh for more than 2-3 months. Aromatic and wonderful powder much better than any branded one I suppose!!!!

Ready to use Garam-masala powder

Curry leaves chutney powder (Dry)

Posted on Updated on

PICT0003

Curry leaves needs no introduction as it is the main ingredient in the seasoning of several dishes prepared in South Indian. We use it in a variety of chutney powders as well. Today I am putting up the curry leaves dry chutney powder. I borrowed this recipe from one of my friends in Kerala.

Here are other (several) dry powders on this blog over the years.

What you need to have:

1. Fresh curry leaves – 2-3 cups

2. Fresh grated coconut – 1 and 1/2 cups

3. Cumin seeds – 1 teaspoon

4. Pepper corns – 1 teaspoon

5. Asafoetida(soft) – size of a peanut

6. Red chillis – 3-4

7. Tamarind (dry) – a little

8. Salt – to taste.

11 1 2009 120

Ingredients of Curry leaves Chutney powder(Dry)

What you do with what you have:

1. Grate coconut, wash and clean curry leaf strands and separate the leaves and keep it aside.

2. Place a skillet with 2 teaspoons of cooking oil in it. When heated fry Asafoetida in it till it turns crispy and keep it aside.

3. To the same oil add pepper corns and when it sputters add cumin seeds to it. When fried add red chilies and soon after add grated fresh coconut and fry for a while.

4. When half done add curry leaves to it and fry till the mixture turns crispy but does not get burnt.

5. Add fried Asafoetida from step 2 to it, add Tamarind and salt and stir well. The fried mixture is as shown in the image below. Allow it to cool.

11 1 2009 122

Curry leaves chutney powder mixture(Dry)

5. Dry grind the chutney mixture in the mixer to a medium fine consistency and is as shown in the image below.

On cooling store it in dry containers and that should remain afresh for about 15-20 days. Enjoy with idlis, dosas and parathas etc..

PICT0003

Ready to serve Curry leaves Chutney powder(Dry)

How long it takes: 45 minutes

Ajwain Chutney powder

Posted on Updated on

29-1-2009-050Ajwain is also called oma in kannada. It is used in many ayurvedic medicines. In my childhood whenever we kids had a bad stomach mom used to feed us with ajwain kashaya and also she used to stuff a pinch of ajwain , salt and one or two black pepper in the beetle leaves and advise us to just chew on it for a while. Things would be back to normal without any need for a doctor visit. Ajwain is good for digestion and also helps one get some good sleep. It is also good for lactating mothers.

I am putting up Ajwain chutney powder today, this is the 7th in the list of the dry chutney powders on this blog !

What you need to have:

1. Copra (Dry coconut) – 2 cups

2. Bengalgram Dal – 1 cup

3. Ajwain seeds – 1 Tablespoon

4. Pepper seeds – 1 Tablespoon

5. Cumin seeds – 1 Teaspoon

6. Turmeric powder – 1/2 Teaspoon

7. Red chilli powder(Byadgi) – 2 Tablespoons

8. Curry leaves – 1 cup

9. Asafoetida (soft) – size od a peanut

10. Sugar/Jaggery – (Optional)

11. Tamarind – 1″ in diameter

29-1-2009-0421

Ingredients of Ajwain chutney powder

What you do with what you have:

1. Place a broad based bowl on the medium flame with Bengalgram Dal in it and dry roast the same till you get a pleasant aroma and a little change to light brown from its original yellow colour.

29-1-2009-047 Dry roasted Bengalgram Dal

2. Place a spatula with 3-4 Teaspoons of cooking oil in it on the flame. When heated fry asafoetida in it till it turns brown and crispy. Transfer it to the bowl containg dry roasted Bengalgram Dal. Fry ajwain seeds, cumin seeds and pepper one by one in the same spatula.

29-1-2009-048 Roasted Dal and other ingredients

3. Place a broad based bowl on the medium flame and dry roast curry leaves in till they turn crispy but donot change the colour. Powder roasted curry leaves with the dal mix.

4. Dry roast Copra also in bowl on medium flame till it turns light brown and crispy. Switch off the flame and add turmeric powder, chilli powder to it and stir well. Add required quantity of tamarind, salt and a pinch of sugar/Jaggery for taste to it and allow it to cool.

5. Dry grind roasted dal mix from step 1, 2 and 3 in the mixer to a medium coarse consistency.

29-1-2009-049 Dry ground Dal mix powder

6. Divide dal mix into 3-4 parts and grind it with roasted copra chilli powder mix accordingly to required consistency. Ready to serve Ajwain chutney powder is here below. One can enjoy it with rotis as well as with rice and butter. On cooling store it in airtight containers and will remain afresh for about a month.

29-1-2009-050 Ready to serve Ajwain chutney powder

How long it takes: 45 minutes

Uchellu chutney powder(Dry)

Posted on Updated on

26-2-2009-036

Today I would like to put up Niger seeds chutney powder and that make it the sixth variety of chutney powders on this blog ! People enjoy this powder, much like other powders, with Jwari roti and chapathi.

Niger seeds in English – that is Uchellu/Gurellu in kannada. These seeds are used in masalas by the people of North Karnataka. They resemble the black cumin seeds but are soft and slippery. It is an eseential ingredient in most curries and especially in the masalas for Yengai – Masala stuffed in Egg plant/Brinjal. Their importance is similar to the use Peanuts in the Masalas from Maharashtra and coconut in Southern Karnataka.

What you need to have:

1. Niger seeds – 1 cup

2. Copra grated – 4 tablespoons

3. Garlic pods – 25-30

4. Fresh corriander leaves chopped – 1 cup

5. Chilli powder – 3 teaspoons

6. Tamarind – 1″ piece

7. Salt – To taste

29-1-2009-069 Ingredients of Niger seeds Chutney powder

What you do with what you have:

1. Grate dry copra, wash and chop coriander leaves fine. Peal and crush garlic pods a bit and keep aside.

2. Place a wide bottomed bowl on medium flame and add chopped coriander leaves. Keep stirring till it turns a little dry. Now add Niger seeds into it and keep roasting till it splutters and the color turns a little dull. By then even coriander leaves will have also roast. Transfer it into another bowl to cool.

3. In the same wide bowl dry roast grated copra from step 1 till it turns crispy and a little brown. Switch off the flame and add chili powder, tamarind and salt to it.

4. On cooling mix all dry roasted items from step 2 and 3 into a bowl and add crushed garlic pods to it.

26-2-2009-034 Dry roasted ingredients

5. Dry grind the ingredients in the mixer to a medium coarse consistency. Enjoy it with Jwari roti or Chapathi with an onion round ring!!!!

26-2-2009-036 Ready to serve Niger seeds chutney powder

On cooling store it in dry containers so it remains afresh for more than a month.

How long it takes: 45 minutes

Sambhar Powder

Posted on Updated on

r-13-067

Normally I prefer to prepare all powders at home since most branded powders I have tried don’t seem fresh. Sambhar powder is no exception. Moreover a few readers have been requesting this recipe so I thought its time I put this up.

What you need to have:

1. Coriander seeds/Dhania seeds – 3 and 1/2 cups

2. Cumin seeds – 1/3 cup

3. Bengal gram Dal – 1/2 cup

4. Black gram Dal – 1/4 cup

5. Fenugreek seeds – 2 Teasp

6. Pepper – 50 in number

7. Mustard seeds – 1 Tablespoon

8. Asafoetida (soft) – 10 Grams

9. Turmeric powder – 2 Tablespoons

10. Chilli powder(Byadgi ) – 2 and 1/2 cups

11-1-2009-142 Ingredients of Sambar powder

What you do with what you have:

1. Place a broad based bowl on the flame with Bengalgram Dal in it and dry roast the same till you get a pleasant aroma and keep it aside to cool down.

2. In the same bowl dry roast Blackgram Dal as well till you get a pleasant aroma .

3. Mix coriander seeds, cumin seeds and dry roast both of them together till you get a pleasant aroma on a medium/low flame stirring continuously to avoid it from getting burnt.

Switch off the flame and add required quantity of chili powder, turmeric powder and just stir it. So the whole mix other than fried dal is shown below.

11-1-2009-065 Whole masala roast mixture

4. Place a spatula with 3-4 teaspoons of cooking oil in it. When heated place soft asafoetida in it and fry it till it turns brown and crispy stirring continuously and when done transfer it to step 3.

5. In the same spatula in the left over oil fry fenugreek seeds and mustard together and transfer it to step 3.

6. On cooling dry grind both the dals in a mixer to a medium coarse consistency and keep it aside.

7. Dry grind the whole mixture from step 3 in the mixer to a medium coarse consistency together with the coarse dal powder from step 6.

picture-0891 Ready fresh Sambar powder

Time taken: 1 hour

I have prepared sambar using the same sambar powder and here it is.

r-13-067 Ready to serve Mixed Vegetable Sambar

Garlic Dry Chutney Powder

Posted on Updated on

26-2-2009-028

Garlic needs no introduction. A must in the menu of the Masalas, it has no substitutes and the strong flavor it adds is something many of us cannot do without. (Of course its also the kind which can repulse some people with the strong smell.) The flavor aside, its healthy too and in fact doctors advise people to eat one or two pods of raw garlic daily in the early morning to help out the purification of blood.

Garlic Chutney powder that I am putting up today is the simplest to prepare chutney powder. I have added quite a few dry powders – Hurikadle Chutney powder, sesame dry chutney powder and Peanut powder and yet another.

What you need to have:

1. Fresh grated copra – 2 cups

2. Chili powder (Byadgi) – 4 Teaspoons

3. Garlic pods – 30-40

4. Tamarind – 1 ” piece

5. Salt – To taste

pict0017

Ingredients of Garlic chutney powder

What you do with what you have:

1. Grate copra and peal garlic and keep it aside as shown in the image above.

2. Place a wide skillet on medium flame with grated copra in it and dry roast it till it turns just light brown. Switch off the flame and add required quantity of chlli powder to it and stir well. When the mixture is warm add tamarind to it so that it will become soft and also a little tangy !

3. When the mixture is cooled add pealed raw garlic pods and required quantity of salt to it.

pict0019

Dry roasted copra and Chili powder and Raw Garlic pods

4. Grind the above roasted ingredients from step 3 in the mixer to a coarse consistency. Enjoy with Chapathi and also Jwari Rotis.  This chutney powder can be used in place of Red chutney for Masala dosa as well.

26-2-2009-028 Ready to serve Garlic chutney powder

How long it takes: 45 minutes