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This is a super simple, aromatic and delicious powder that can be eaten with rice. I am a great fan of such yummy and spicy powders. You can find many kinds of such powders on this blog.
Ingredients:
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Showing posts with label Spice Powders. Show all posts
Showing posts with label Spice Powders. Show all posts
Feb 18, 2013
Split Green Gram Chutney Powder | Pesara Podi | Spicy Moong Dal Powder
Jul 12, 2012
Rasam Powder – Version2
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| Aromatic Rasam Powder |
Hot, hot.
Well, not the rasam powder.
I am talking about the weather here in California. It’s 105F
today. Super hot, isn’t it? Ok this is not at all related to the recipe today.
Hang on!
I always make rasam powder at home as I can make it the way
I wanted it to be. Of course, once in a while I use store-bought rasam powder
when I am lazy to prepare at home, but not many times.
Actually I blogged about a different (my original) versionof rasam powder before, which is the usual recipe I use to make this powder. I
learned it from my mom and we all like it so much. It’s very aromatic and makes
the rasam so yummy.
Mar 19, 2012
Spiced Whole Masoor Dal Powder
We like to eat different kinds of spicy powders. I recently tried this
delicious powder with whole masoor dal and it turned out so good. I felt
it tasted just like Kandi Podi I posted previously.
Feb 27, 2012
Kobbari Kaaram (Fresh Coconut Spicy Powder)
కొబ్బరి కారం
I previously posted a recipe for Coconut Powder where I used Chana Dal (Pacchi Senagapappu) along with dry coconut. Today I am posting a different and easiest recipe for delicious Kobbari Podi with fresh coconut.
May 31, 2011
Spicy Curry Leaves Powder
కరివేపాకు పొడి
Ingredients:
- 4 cups Curry Leaves (కరివేపాకు పొడి)
- ¼ cup Black Gram (మినప్పప్పు, Urad Dal)
- 2 tbsp Bengal Gram (పచ్చిశనగపప్పు, Chana Dal)
- 1 tsp Cumin Seeds
- 8 whole Red Chilies (dry)
- A pinch of Asafetida (ఇంగువ, Hing)
- 1 or 2 tsp Oil
- Salt as required
Preparation:
Wash curry leaves well and spread on a newspaper for some time until the water dries out.
Heat oil in a pan and add red chilies + urad dal + chana dal and sauté well until the dals change color. Transfer to a plate.
Then add cumin seeds + asafetida + curry leaves to the same pan and sauté well for some time. Transfer the contents to a different plate. Leave the contents for some time until they cool down.
Later add dals to the blender first and blend into a powder. To this add red chilies and grind again. Finally add the curry leaves mixture and salt and run the blender until the contents become powdery.
Transfer the powder to a airtight jar and enjoy with rice and a dollop of ghee. Yum!!
This aromatic and healthy (curry leaves are good for eyes) powder can be stored for many days.
May 2, 2011
Spicy Cantaloupe Seeds Powder
Whenever I get pumpkin or yellow cucumber or cantaloupe, I don’t throw away the seeds inside them. I usually make spicy powder with them to go with rice. They taste super delicious.
Ingredients:
- ½ cup Cantaloupe Seeds (from one Cantaloupe)
- ¼ cup Black Gram (మినప్పప్పు, Urad Dal)
- 1 tbsp Coriander Seeds (ధనియాలు, Dhaniya)
- ½ tsp Cumin Seeds (జీలకర్ర, Jeera)
- A pinch of Asafetida (ఇంగువ, Hing)
- 1 tsp Red Chili Powder (Can be replaced with dry red chilies)
- Salt
Preparation:
Remove seeds from the cantaloupe, wash well and leave them on a plate or a newspaper to dry for a day or two. If placed under a hot sun, it would take just a day to dry.
Dry roast dried cantaloupe seeds and all the other ingredients except salt and chili powder until they turn golden brown in color. Keep aside to cool down.
Add the contents to a blender and powder by adding chili powder and salt as required.
Enjoy this delicious powder with steaming hot rice.
Apr 18, 2011
Quinoa Chutney Powder
Ingredients:
- ½ cup Quinoa
- ½ cup Coriander Seeds (ధనియాలు, Dhaniya)
- ½ cup Black Gram (మినప్పప్పు, Urad Dal)
- ¼ cup dry Coconut (shredded)
- 4 or 5 dry Red Chilies or 2 tsp Red Chili Powder (Can be adjusted accordingly)
- Salt to taste
Preparation:
Dry roast all the ingredients and keep aside to cool for some time.
Add salt and grind all the roasted ingredients into a fine powder.
That’s it! Great tasting and healthy chutney powder is ready to be savored.
This chutney powder goes well with steaming hot rice.
Jan 23, 2011
Spiced Pinto Beans Powder (Chutney Powder)
This is the second recipe I tried with these healthy Pinto Beans. I tried a Dosa with these beans before that tasted super-delicious. This time I wanted to make a spicy powder with these beans as I love powders to eat with rice.
Ingredients:
- 1 cup Pinto Beans
- ¼ cup Coriander Seeds (Dhaniyalu, Dhaniya)
- ½ tsp Cumin Seeds
- A pinch of Asafetida (Inguva, Hing)
- 2 tsp Red Chili Powder (Adjust according to your taste)
- Salt as needed
Preparation:
Heat a pan and add coriander seeds and roast until it changes color. Remove and transfer to a plate.
In the same pan add pinto beans and roast until it changes color and transfer to a plate.
When the coriander seeds and pinto beans become cold, add them to the blender along with cumin seeds + asafetida + chili powder + salt and run the blender until they are finely powdered.
Don’t worry if you can’t get a smooth texture. It still tastes super good.
Transfer the powder to an airtight container or bottle and store.
Enjoy this yummy powder with steaming hot rice and ghee.
Feb 3, 2010
Spiced Peanut - Flax Powder
I recently prepared a different kind of peanut powder to which I added some ground flax seeds and some black pepper. It tasted so yummy and felt good.
Ingredients:
- ½ cup Peanuts (I used Planters Peanuts)
- 2 tbsp Ground Flax seeds Powder
- ¼ cup Coriander Seeds
- 1 tbsp Black Peppercorns, whole
- 1 tsp Red Chili Powder
- 1 tsp Cumin Seeds
- Salt
Preparation:
Dry roast all the ingredients except chili powder and salt. Keep aside to cool.
When the contents become cold, grind them into a fine powder by adding chili powder and salt.
Enjoy this yummy powder with steaming hot rice and a dollop of ghee.
Nov 8, 2009
Spiced Flax Seed Powder
I never knew about these flax seeds before. Thanks to blogging, I came know many such good things. Flax seeds have very high nutritional values. They are good sources of omega 3 fatty acids and lignans that help to fight cancer. Flax seeds are full of fiber and helps in weight management too. There are many health benefits we can get from these flax seeds. So it would be better if we include these amazing seeds in our daily cooking.
Image Source: http://www.strollerstrides.com/blog/wp-content/uploads/2009/06/flaxseed1.jpg
I tried to prepare a spice powder with these flax seeds and it was a hit in my family. Try it yourself and taste the health and deliciousness. And it involves very simple and fast preparation.
Ingredients:
- ½ cup Flax Seeds
- 1 cup Black Gram (Minappappu, Urad Dal)
- ¼ cup Coriander Seeds (Dhaniyalu, Dhaniya)
- 3-4 tsp Red Chili Powder (or according to individual taste)
- Salt
Preparation:
Dry roast all the ingredients except chili powder and salt. Leave aside for some time to cool.
Add these roasted ingredients to a blender along with chili powder + salt and grind into a fine powder.
Enjoy this yummy, spicy and healthy powder with rice/dosas/idlis.
Jun 17, 2009
Spiced Honeydew Melon Seeds Powder
Do you remember Pumpkin Seeds Powder that I posted long back? This time I tried making a spiced powder with Honeydew Melon Seeds in the same manner. It turned out so delicious and aromatic.
After cutting the fruit, I scooped out all the seeds inside it, washed them well to remove the pulp attached to the seeds and spread them flat on a plate. Then I let the seeds dry for a day under hot sun. If you don’t have proper sunlight, you can just place it inside the house too and let the seeds get dried very well.
Ingredients:
- 1 cup dried Honeydew Melon Seeds
- 1 cup Black Gram (Minappappu, Urad Daal)
- ¼ cup Coriander Seeds (Dhaniyaalu, Dhaniya)
- 1 tsp Cumin Seeds
- 4 or 5 dry Red Chilies (adjust according to taste)
- ¼ tsp Asafetida (Inguva, Hing)
- Salt
Preparation:
Dry roast all the ingredients except asafetida and salt. Leave aside to cool completely.
Grind them into a fine powder (coarse powder is OK too!) by adding salt and asafetida.
That’s all! Enjoy this yummy and spicy powder with piping hot rice and a dollop of ghee.
My sister and her family are arriving tomorrow to spend summer vacation with us, so I am going to serve this delicious powder with rice. Let me see what they would say!! :)
May 10, 2009
Spiced Dalia (Roasted Bengal Gram) Powder (Putnaala Podi)
Hope all of you (mothers) had a wonderful Mother’s Day! I also had a nice one just like last year.
Now coming to the recipe, this is a delicious and aromatic Andhra delicacy. This is so simple to prepare too! Here is my version of this yummy powder. At our home we call these dalia as "Thinae Senagapappu" in Telugu. But these are well known as "Putnaala Pappu" in most of Andhra Pradesh.
Ingredients:
- 1 cup Roasted Bengal Gram (Putnaala Pappu, Dalia)
- 1 tsp Cumin Seeds
- 2 or 3 flakes of Garlic, skin removed
- 2 tsp dry red Chili Powder (adjust according to taste)
- Salt
Preparation:
Add all the ingredients in a blender jar and grind into fine powder. That’s it, a very delicious spicy powder is ready for you to enjoy.
Here are some ways to enjoy this yummy powder:
- Mix with steaming hot rice with a dollop of ghee and eat. After you eat one bite of this, you can’t control yourself from having a second serving.
- If some desiccated coconut is added to the powder while grinding, it can be mixed it with some yogurt or water to make instant chutney for dosas/chapathis.
- Sprinkle some dalia powder while making curries to make them taste more delicious and aromatic.
- Sprinkle on top of dosas while making Errakaram Dosas (I’ll post this some time). The taste will be heavenly!
This is my contribution to Mahimaa’s “15 minute cooking” event.
Mar 12, 2009
Spiced Almond Powder
Want to eat spicy almonds? I don't mean the whole almonds, but make a spice powder out of them and eat with hot rice and ghee! How about that? We all know almonds are healthier, right? If you like spicy, desi version like me, then try this powder and you’ll definitely like the taste!
Sep 6, 2008
Rasam Powder - Version1
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| Aromatic Rasam Powder |
Want to try my version of easy rasam powder? I usually make rasam powder and sambar powder at home. Sometimes when I feel lazy to make these from scratch, I just buy these from store. But home-made powders give utter satisfaction, don’t you agree?
Sep 1, 2008
Sambar Powder
Here is a very simple recipe (my version) to prepare Sambar Powder that can be used while making sambars (I sometimes use this while making pickles too) to enhance the taste. I have learned this from my mom, who is a great cook (I guess every mom is a great cook for her kids!). I made little changes to my mom’s recipe.
Ingredients:
- 3 cups Coriander Seeds (Dhaniya)
- 1 cup Fenugreek Seeds (Methi, Menthulu)
- ¼ cup desiccated Coconut (Optional)
- 3 or 4 dry red Chilies (Optional)
- ¼ tsp Asafetida (Inguva, Hing)
Method:
Dry roast the desiccated coconut in a hot pan and keep aside. In the same pan, add the coriander seeds + fenugreek seeds and dry roast again till the seeds start to turn light brownish. Finally add the red chilies and roast well.
Transfer the contents into a plate and put aside to cool down. When the contents are cool, grind those into a fine powder along with the hing.
Store the powder in an airtight container and use as needed while making dals or sambars. This sambar powder can be stored for a month in a cool, dry place. No need to refrigerate it.
This is my contribution for two events:
“Long Live the Shelf” event being hosted by Romaspace.
“Herb Mania – Fenugreek” event being hosted by Red Chillies. This event was started by Dee of Ammalu’s Kitchen.
On a different note, I want to thank dear Sireesha, who has passed me the “Good Job” award. So nice of you for thinking about me Sireesha!
Apr 5, 2008
Curry Powder (Koora Podi)
I always keep this powder on hand. We use it in so many ways like stuffing in vegetables, especially for stuffed eggplant curry, as a dip for dosas, idlis and eat with rice.
- 1 cup Bengal Gram (Pachi Senaga Pappu, Chana Dal)
- 1 cup Black Gram (Minapa Pappu, Urad Dal)
- ½ cup Coriander Seeds (Dhaniya)
- ¼ cup desiccated Coconut (optional)
- ½ tsp Asafetida (Hing, Inguva)
- 5 or 6 dry Red Chilies or according to individual taste
- 1 tsp Cumin Seeds
- Salt as required
Preparation:
Heat a pan and dry roast the Bengal and Black Grams with no oil. When they turn golden brown, transfer them to a plate to cool.
Add the coriander seeds, cumin seeds and red chilies to the same pan and again dry roast them. Finally, add the coconut and asafetida and fry for a while. Transfer them to a plate to cool.
When all the ingredients are cooled, grind them into coarse powder along with the salt. It is that easy and simple. As I said, this powder can be used in many ways like stuffing for different vegetables, as a dip for dosas and idlis and of course can be eaten just like that with rice and ghee.
Feb 28, 2008
Pumpkin Seeds Powder
Next time, when you get pumpkins (any kind, even the melons and Lemon Cucumbers) don’t throw the seeds away. You can make a yummy spicy powder with them. I used the Japanese pumpkin (Kabocha).
Picture Courtesy: zionmarket.com
Ingredients:
- ½ cup Pumpkin Seeds
- ¼ cup Coriander Seeds
- ¼ cup Bengal Gram (Chana Dal)
- ¼ cup Black Gram (Urad Dal)
- 6 dry Red Chilies (or according to individual taste)
- ½ tsp Asafetida
- Salt to taste
Preparation:
When you remove the seeds from the pumpkin, wash them well and let them dry in the sun or just in your kitchen on a plate for a day.
They would look like this when are well dried.
When the pumpkin seeds become dry roast them without oil and keep aside. Then add both the dals and the coriander seeds to the pan and dry roast them too till they become golden brown in color. Finally add the red chilies and fry for a while. Take them away from the flame and let them cool. The red chilies can be substituted with crushed red chili powder too.
When they cool, dry grind them into a fine powder by adding salt and asafetida. By the way, it’s ok if it is little coarse. The powder still tastes great. Serve with hot rice and ghee. Try it and you won’t regret it.
Jan 30, 2008
Arati Kaya Podi (Powder with Plantains)
Green plantains are very hard and starchy; they have little banana flavor and no sweetness. They are low in Fat, sodium-free, source of fiber and potassium,Source of vitamin C & B6, Cholesterol-free.
I tried powder with plantain that goes with the rice, as I am a great fan of powders. This reminds me of my father who like this powder very much.
Ingredients:
- 2 Plantains
- ¼ cup Bengal Gram Dal (Senagapappu)
- ¼ cup Black Gram Dal (Minapapappu)
- ¼ cup Coriander Seeds (Dhaniyalu)
- 2 tsp Cumin Seeds (Jeelakarra)
- Some Dry Red Chillies according to taste
- A pinch of Turmeric
- ½ tsp Asafetida (Inguva)
- Salt
- 1 tbsp Oil
Preparation:
First peel the skin of plantains and cut them into medium pieces as in the following picture.
Heat 1 tsp of oil in a pan and add the cumin seeds. Then add Bengal and Black grams and the coriander seeds and fry till they turn golden brown. Then take them away and place on a plate to cool. Later add the rest of the oil and fry the plantain pieces along with the red chilies and little turmeric and the asafetida. After the plantain pieces become little cooked take them away from the pan and let them cool.
Then dry grind them into a coarse powder. It tastes better if it is little coarse in texture. But first grind the dals and coriander seed mixture, because if we mix all the ingredients at once, the dals won’t get ground easily as they are little hard. Add the plantain pieces at the end. Now grind them all together by adding the red chilies and the salt.
Serve with hot rice and ghee.
Jan 26, 2008
Curry Leaves Pickle (Karivepaku Pachadi)
Curry leaves are used in Asian cuisine to enhance the curry dishes. Curry leaves are rich in dietary fiber. They also provide vitamin A, vitamin B, minerals and carbohydrates, proteins, amino acids and alkaloids. Consumption of curry leaves is said to helpful in the treatment of diabetes. It is also reported to have high antioxidant content.
Curry leaves can also be made into a pickle and eaten with rice. Here is my version of Karivepaku Pacchadi.
Ingredients:
- 2 cups of fresh Curry Leaves
- 2 tbsp Coriander Seeds
- 2 tbsp Bengal Gram (Chana Dal)
- 2 tbsp Black Gram (Urad Dal)
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 5 or 6 dry Red Chilies or According to taste
- 2 tbsp Oil to fry
- A small ball of Tamarind
- Salt to taste
Preparation:
Wash the curry leaves well and pat them dry with a paper towel.
Heat 1 tbsp oil in pan and add the mustard and cumin seeds. When the mustard seeds splutter add the curry leaves and fry till they become a little withered. Then take it away from the pan and let it cool.
Later add the remaining oil along with the coriander seeds, chana and urad dals to the pan and fry it till they become little brownish in color. Finally add the red chilies and fry for a while.
Then grind all the ingredients into a fine paste along with the tamarind and salt by adding a little water.
Serve with rice.
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