PUDINA NUVVULA KARAM (SPICY MINT SESAME SEED POWDER)

Ayurveda says black sesame seeds helps in curing menstrual problems in women and also promotes hair growth,so please consume black sesame seeds for the sake of health.



ANDHRARUCHULU-PUDINA NUVVULA KARAM

 INGREDIENTS:

1. Mint leaves-1 bunch
2. Roasted sesame seeds(black sesame seeds)-3/4th cup
3. Garlic pods-2
4. Red chili powder-1 to 2  teaspoons
5. Salt-to taste
6. Roasted tamarind flakes-1 teaspoon

PREPARATIONS

1. Wash and roughly chop the mint leaves,and put on a towel until  it loses moisture content,roast the leaves on medium flame until they become dry

METHOD:

1. Blend all ingredients to fine powder,and store in a dry container
2. Lasts for many days

GARLIC PEANUT POWDER

INGREDIENTS:
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1. Peanuts-1 cup
2. Red chili powder-1 1/2 tea spoon
3. Salt-to taste
4. garlic pods medium-2

METHOD:

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1. Dry roast peanuts,cool and remove the the skin
2. B lend to fine powder along with garlic pods,red chili powder and salt
3. Store it in air tight container
4. enjoy this podi with rice and other breakfast items

TIYYA MIRUPODI (HOT AND SWEET POWDER)

INGREDIENTS:
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1. Dry red chilis-fist ful
2. Puttukadalai/putnalu/roasted chanadal-100gm
3. Jaggery-3 table spoons
4. Salt-to taste
5. Garlic pod -2 medium
6. Oil-tea spoon

METHOD:
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1. Heat 2 teaspoons of oil,and roast chilis and puttukadalai
2. Grind these along with salt,garlic pods,and jaggery powder
3. enjoy with break fast or steamed rice
   

INDIAN SPICE BLENDS

We all know that Spice blends and masala's are the heart of Indian food,.Whether spicy or milder,simple or complex.each blend provides a signature flavor of the dish,The perfect taste comes only when the ingredients are roasted and bended which gives more aroma.Though many brands of masalas are available it is easy to make at home,as freshly prepared masala gives more taste to the food items,in India spice box( a circular box which contains seven bowls,in that commonly used spice are kept in the kithcen shelf) is one of the important container in the kitchen of every house ,which remained traditional as ever.Previous they used wooden spice box,but gradually they were made with differnt metals.Now every one are using the steel box.To maximize the life time of the blends shoud always be stored in dry and airtight containers and refrigerated to avoid insects.In India every region got its cuisine with its prominent tastes.And this is because of their regional cooking style and the masals or spices they use.I want to share some spice blends and masala recipes.

MASALA WITH CHILI POWDER: It is flavored chili powder added for curries,no need to add extra masala for this.

1. red chili's -1 kg


2. Whole dhaniya -1 /4 Th kg


3. Turmeric/haldi-100 grams


4. Mustard/aavalu-100 gms


5. Cumin-100 gms


6. Methi/ fenugreek-25 grams

Dry roast all these ingredients and grind with salt 150 gms and 100 gms of garlic,cool and store it in a dry jar with tight lid

Place it in fridge,remains fresh for many days

CHAT MASALA-Used for chats and snack items.

1. Amchur/dry mango powder-25 gms


2. Kala namak/black salt-15 gms


3. Pepper powder-5 Gms


4. Musk melon seeds-15 gms


5. Dry ginger-5 gms


6. Lemon salt-2 gms

Dry and grind to fine powder

THAVA MASALA:Used for curries

1. Whole dhaniya-25 gms


2. Dry mango powder/amchur-20 gms


3. Salt-20 gms


4. Red chilis-25 gms


5. Cumin-15 gms


6. Pepper-10 gms


7. Fennel seed-10 gms


8. Fenugreek or methi-15 gms


9. Cardamom and mustard-10 gms each


10. Dry ginger-10 gms


11. Cloves-3


12. Shah jeera-1/2 teaspoon


13. Bay leaf-1

Roast and grind to fine powder

GARAM MASALA-NORTH INDIAN STYLE-good for sprinkling on the rice dishes

1. Cumin seeds-2 table spoons


2. Dhaniya/coriander seeds-2 table spoons


3. black pepper-2 table spoons


4. Cardamom-1 table spoon


5. Whole cloves- teaspoon


6. Broken bits of cinnamon stick-3 inches


7. Grated nutmeg-1 teaspoon

Dry roast and blend to a fine powder

PANCH PHORAN-BENGAL -blend of 5 spices

1. Cumin


2. Fennel


3. Mustard


4. Fenugreek


5. Nigella

All one table spoon are dry roasted and make fine powder.are used for the Bengali curry recipes

MASALA PRESERVE

1. Coriander seeds/Dhaniya-1 cup


2. Pepper corns-1 cup


3. Mustard-1 cup


4. Chili powder-1/Th cup


5. Cumin seeds-4 ts


6. Poppy seeds/khus-khus-6 ts


7. Ginfer-2ts


8. Garlic cloves-12


9. Venegar-3 tsps

Roast with oil blend to a fine paste and add venegar mix well, and refrigirate

MOGHLAI GARAM MASALA-HYDERABAD CUISINE-used for dum biriyani a,d mughlai chats

1. Whole dhaniya-50 gms


2. Shahi jeera-2 gms


3. Cumin-25 gms


4. Cinnamon-15 gms


5. Cardamom-15 gms


6. Whole pepper corns-15 gms


7. Cloves-10 gms

KURA KARAM (MASALA REDCHILI POWDER FOR CURRIES)

This is my entry for http://delightsofcooking.blogspot.com for the current event " think spice" and also to http://sunitabhuyan.com , I came to know about this blog from sanghi ,


INGREDIENTS:
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1. Dry red chilis-1 kg
2. Whole dhaniya/coriander seeds-1/4Th kg
3. Turmeric-100 grams
4. Mustard seeds-100 grams
5. Cumin seeds/jeera-100 grams
6. Fenugreek seeds/methi seeds-25 grams
7. Garlic pods-100 grams
8. Salt-150 grams

METHOD:
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1. Dry roast all ingredients separately and cool it
2. Combine all the ingredients and grind to a fine powder
3. mix salt and store in dry container
   

HEALTHY CURRY POWDER

This is a healthy powder which can add extra flavour to curries .It is made with healthy ingredients.The recipe as follows

INGREDIENTS:
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1. Uraddal- 1 tablespoon
2. Chenadal-1 tablespoon
3. Tur dal-1 table spoon
4. Peanuts-1 tablespoon
5. Sesame seeds-1 table spoon
6. Cumin-1 tablespoon
7. Coriander seeds-1 teaspoon
8. mustard seeds-1 teaspoon
9. Methi seeds/fenugrrek seeds-1/4 th teaspoon
10. cloves-3 to 4
11. Roasted chena dal/putnalu-1 teaspoon
12. Dry red chilis-8 to 12
13. Black pepper corns-2 teaspoons
14. Turmeric-1 table spoon
15. Curry leaves-1/2 cup

METHOD:
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1. Dry roast all the ingredients except roasted chanadal on a low-medium heat.
2. Cool and grind to a fine powder
3. Transfer to an air tight container and refrigerate.
4. Add a teaspoon of powder while making fries/curries ,it is good for health

SPICY PEANUT POWDER(PALLI PODI)

peanut/ground nut is an important condement almost used all over the world.Most of the Indians use peanut oil for their cooking.Ground nut belong to leguminosae family i.e; grown under the ground.Scientifically it is named as "Arachis hypogaea". peanut has more fat content.G soak groundnut overnight and eat rawly in the morning,it has more medicinal values.The shell of peanut contains 2 pods and some time 3 pods.India also produces larger quantity of peanuts.Today I am sharing "spicy peanut powder"(palli podi) which is my entry for the event hosted by Pavani(JFI-peanuts )for aug 2009 of cooks-hideout and also goes for Indira .http://www.themahanandi.org

INGREDIENTS:
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1. Peanuts-1 1/2 cup
2. Dry red chilis-6 to 9
3. Roasted dhaniya/coriander seeds-2 teaspoons
4. Roasted jeera-1 1/2 teaspoon
5. Garlic pods-2 to 3
6. Salt-to taste
7. Turmeric-1/8th teaspoon

METHOD:
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1. Dry roast peanuts and set a side
2. Heat 2 teaspoons of oil and roast cumin,dhaniya and dry chili's to a nice golden brown.
3. cool all the ingredients.
4. blend peanuts to a fine powder and set a side
5. Blend all other ingredients to a fine powder.
6. now add the peanut powder and again grind to a fine powder.

Can be enjoyed with breakfast and also with rice

CHAT MASALA

INGREDIENTS:
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1. AMCHOOR- 25 GRAMS
2. NALLUPPU/KALA NAMAK-15 GRAMS
3. PEPPER POWDER-5 GRAMS
4. MUSKMELON SEEDS-15 GRAMS
5. DRY GINGER/SHONTI-5 GRAMS
6. LEMON SALT/NIMMUPPU-2 GRAMS

METHOD:

DRY ALL THESE INGREDIENTS AND MAKE INTO POWDER.

GARLIC POWDER

Ingredients:
CHOPPED GARLIC-1/4TH CUP
CUMIN SEEDS-1 1/2 SPOON
RED CHILLIE POWDER-
SALT

FOR SEASONING
_____________

OIL - 6 TEASPOONS
CUMIN SEEDS
MUSTARD SEEDS
GARLIC PASTE- 2 SPOONS


Process:
GRIND CHOPPED GARLIC AND CUMIN SEEDS TO FINE PASTE,AND NOW ADD RED CHILLIE POWDER AND SALT AND GRIND.U GET A FINE PASTE.

NOW TAKE A PAN ADD OIL,CUMIN SEEDS,MUSTARD SEEDS,GARLIC PASTE AND FRY WELL, NOW YOU ADD THE CHILLI GARLIC PASTE WHICH U GRINDED.FRY WELL ON LOW-MEDIUM FLAME.

STIR WELL TO AVOID LUMPS.IF U GET LUMPS JUST PRESS WITH SPOON.

WHEN IT COOLS,STORE IN AIR TIGHT CONTAINER.

WE CAN USE THIS AS MASALA FOR FRIED CURRIES,OR U CAN USE DIRECTLY .

GOES WELL WITH PLAIN RICE, IDLY.

VULLIPAYA KOBBARI KARAM

INGREDIENTS:
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1.Raw coconutchopped-1 cup
2.Fried green chilies-4
3.Chopped garlic-1 spoon
4.Lemon juice-2 to 3 spoons
5.Turmeric-1/8 Th spoon
6.Onions chopped for garnishing-1 table spoon
7.Tempering- oil,cumin seeds,mustards seeds,curry leaves

METHOD:
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Put all the ingredients in a jar and grind well,
Now garnish with onions,add thadka
Serve with poori or chapathi or rice.