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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 styleJ
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)
THIS 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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