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Vimala's Kitchen
POWDERS/MASALAS
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RASAM POWDER--1

Coriander seeds  1cup
Cummin     1tbsp
Toordal       4tbsp
Curryleaves  2twigs
Turmeric     pinch
Channadal   2tbsp
Red chillies 1cup
Blackpepper  2tbsp
Little salt
PROCEDURE:-

Roast them,cool them and grind them coarsly.
Store in plastic containers tightly.

RASAM POWDER_2

Redchillies  4 cups
Coriander seeds  2½cups
Channadal  ½cup
HEAT them
SEPARATELY.
Asafoetida(hing)   ½tsp
Blackpepper    ½cup
Cummin   3tbsp
Roast them finely,allow them to cool.
Grind them to a coarse powder.

RASAM POWDER_3

Toor dal-½cup
Red chillies-2
Pepper whole 1tbsp
Cummin  1tsp
Asafoetida pinch
Coriander seeds 1½tsp
Garlic cloves 2
Grind them(raw) to coarsely.

RASAM POWDER-4(my style)


coriander seeds  1cup
Fenugreek seeds  1tsp

Red gram)dal     ½cup
Asafoetida      ½tsp
Curry leaves    3twigs
Turmeric,  little  salt
Dry grated coconut  1tsp
Cumminseeds  2tsp
Black pepper 1cup(if you don`t like take 1tbsp(pepper)and redchilli(1cup)
oil-1½tsp
Heat oil,roast all ingredients exept chillies,curry leaves.
after done,add red chillies roast for 1 to 2 minutes,before you remove
from the heat mix curryleaves. allow to cool,grind them to a coarse powder.
Finally just mix grated dry coconut,before you store in the container.

 

RASAM POWDER-3

 

Redchillies               4cups

Coriander seeds           2cups

Redgram                   ½cup

Bengalgram                ½cup

Method:-Heat pan and add little oil and roast them separately to reddish brown. 

Cool it,and grind coarsely.,storein a airtight container.

RASAM POWDER-4

Whole pepper            1cup

Asafoetida                               1tsp

Cumin                                      1tsp

Redgram                                  1cup(tourdal)

Corianderseeds                         ½cup

Method:-

Dryroastthem to brown colour.Cool it.

Grind them coarsely, store it in a airtightcontainer.

Shell life:-6 months 

 



IDLI POWDER(PODI)


Red chillies-1cup
oil to fry
Blackgram -½cup
Seasom seeds-2 tbsp
Bengal gram dal-½cup
Asafoetida-1tsp
Salt to taste
Roast them to golden brown colour,allow to cool.
Grind them to powder.store it in tight container.
It can be stored  fresh for 3 weeks.(can be used for "dosas"also).

IDLI POWDER


Red chillies-4
Redgram-2tbsp
Urad dal with cover-3tbsp
Salt to taste,oil
Seasom seeds-3½tbsp
Asafoetida-1tsp
Channadal-1/4cup
Heat oil,roast all ingredients except chillies.
Remove from the pan,now roast chillies,after done add
above mix and grind them to "sooji"consistancy.
This can be used for dosas also!.
IDLI POWDER-1
(
IN ANDHRA IT IS CALLED AS "KARAP PODI")
MADRAS STYLE:-
Red chillies-1cup
Bengal gram dal-1cup
Cloves-1tsp
Black pepper-1tsp
Oil,salt to taste.
FRy red chillies,channa dal sepsrately in oil.let them cool.
Grind first chillies,later add channa dal(spare ½ amount).
Add pepper and cloves to powder.
Add finally spared channadal,and store in aitr tight container.

IDLI-DOSA POWDER-2

Andhra style:-

Red chillies 1/4kg
Fenurgreek 1tsp
Tamarind-small lemon size
Salt

Turmeric
Cummin seed  2tsp
Whole garlic 1
Curry leaves-3twigs
Ghee-2½tsp

Heat ghee roast chillies,methi seeds and cummin,turmeric
add tamarind cloves fry for a while.
Allow to cool,grind them with garlic and curry leaves,salt to
fine powder.

(My style
J


Red chillies  1/4 kg
Curry leaves  4 twigs
Salt to taste
Tamarind without seeds   small lemon size
Bengal gram dal  1cup
Black gram      ½cup
Coconut powder  1½tbsp
cummin   1tsp
Asafoetida  ½tsp
Methi seeds  1½tsp
Rice(raw)
Dhania seeds 150gms

Heat oil in a non-stick pan,roast dhania,red chillies,methi
bengal gram,urad dal.rice,cummin,hing untill it gets a fine flavour.
After done add tamarind and fry it furthur 1 more minute.
spARE SOME OF BENGAL GRAM.allow to cool.
Grind them to a fine powder adding salt and coconut powder.
Mix spared roasted channadal and store it in air-tight container.

CORIANDER SEEDS  POWDER:-


Coriander seed 2cups
Red chillies 1cup
Channa dal 1cup
Urad dal 1cup
salt

Oil
Garlic 1
Ground nuts 1tbsp
Hing ½tsp
Turmeric  one pinch
Heat oil,roast dhania and chillies.
Roast other ingredients one by one and allow them to cool.
(except garlic)
Mix all ingredients and grind them finely.
After 3 minutes store them in tight container.

Dry coconut powder:-

Coconut powder 400gms
Garlic 1 whole
Red chillies 5 or 6
OR
(Red chilli powder 3tbsp)
Cummin seeds 1½tsp
Oil 1tsp

Heat oil fry red chillies.remove from heat,takeout chillies from oil.
Cool it and grind them with garlic,cummin,salt and coconut.

Seasom seeds powder

Seasom seeds  1cup
Red chillies  2
Fenugreek  1tsp
Cummin  ½tsp
Salt to taste
Oil to fry

Heat oil and fry redchillies and methi seeds,cool them.
Remove from oil and add other ingredients and grind them
coarsely.

Ground nut powder:-

Ground nuts  3 cup
Red chillies  2
Salt to taste.

Oil
Cummin  ½tsp

Roast the nuts until turned to brown colour.
remove from heat and peel them and cool them.
Grind them with roasted chillies in oil(remove oil)
including salt and cummin.

MIXED LENTILS POWDER ( kandi podi)

             
T
HIS is ANDHRAS  favourate powder(podi) .They like to eat with newly made  mango pickle.

Toor dal   3cups
Red chillies  7 to 8in nos
Cummin   ½tsp
Channadal   2 cups
Black gram   1cup
Salt to taste
Garlic(optional)

Roast all ingredients (exept red chills) separately until you get fine flavour.
Roast chillies allow to cool.

Grind them coarsely.

Serve with rice and ghee to get good taste.

chick-peas powder


Chick-peas  ½kg
Garlic  2 in nos
Cummin
Red-chilli powder  3 to 4 tbsp
salt

Mix all ingredients and grind to a smooth powder.
Store in air-tight container.
It will be tastier with mango pickle or rasam with papad.

 

 

GARAMMASALA  POWDER

 

Coriander seeds  3tbsp

Black cardamoms  10

Green cardamoms  12-14

Cinnamon stick     15

Cummin seeds      1tbsp

Khuskhus or poppyseeds  1tbsp

Pepper       ½tbsp

Cloves       1 tbsp

Nutmeg      1 in no.

Saunf          ½ tbsp

 

Mix all ingredients, roast them to brown colour.

Cool them and grind to a fine powder.

 

KHURMA MASALA 

 

Coconut    20 gms

Redchillies  5 6

Turmeric    1 tsp

Cinnamon stick  1

Clove                  1

Cardamom         1

Corianderseeds  1 tsp

 

Roast them,cool them.

Grind them to a fine powder.

Store in a air tight container.

 

SAMBAR POWDER

 

Blackgram    1 tbsp

Corianderseeds  2tsp

Cummin seeds    1tsp

Methi seeds        ½tsp

Turmeric            Pinch

Mustard seeds     1 tsp

Redchillies          6 in no.s

Drycurryleaves    1 twig

Grated coconut    2 tbsp

Ghee for roasting

Asafoetida           Pinch

 

Roast them everything except turmeric.

Cool them and grind them to smooth powder along with turmeric.

Store them in a airtight container.

It can be stored for 5 to 6 weeks.

 

RASAM POWDER-5

 

Red gram dal (tur dal)   1 cup

Red chillies               1½ cup

Coriander seeds        1 cup

Bengalgram(channadal)   1 tbsp

Cummin seeds    2 tsp

Turmeric          Pinch

Curryleaves     1 twig

Blackpepper    ½ cup

 

Roast them to brown colour.

Cool them and grind to a fine powder.

 

PARAPPU PODI

 

Bengalgram 100 gm

Tourdal(red gram)  100 gm

Black gram         50 gms

Green(yellow)gram  1 tbsp

Salt to taste

Oil                    1 tbsp

Red chillies       280 gms

Coriander seeds   100 gms

Sesame seeds        1tbsp

Desicated coconut 1tbsp

 

Roast them one by one till they get fine flavour.

Cool them properly.

Grind them to a fine powder.

 

SAMBAR POWDER-2

 

Redchillies   ½ kg

Corianderseeds  ½ kg

Whole black pepper  2 tbsp

Salt to taste

Red gram        1½ cup

Bengalgram     ¾ cup

Fenugreek seeds  1tsp

Turmeric            ½ cup

Garlic pods          15  (optional)

Broil all ingredients,cool them.

Grind them to a fine powder

 

CHUTNEY PODI(KARNATAKA STYLE)

 

Dosa Milagai Podi

Whole red peppers - 15

 Urud dal - 50 g

Gram dal - 50 g

sesame seeds - 2

teaspoons asafoetida - pinch

 tamarind - a pinch-10 sugar - 1/2 spoon salt Slightly heat in little oil until the ingredients turn golden red in a fry pan and grind the above ingredients.

 

 

 

 

  

 

 

 













 

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