Archive | Spice Powder RSS feed for this section

Daliya Chilli Powder

11 May

dalia_chilli_powder
Putnala Mirapakaya Podem.

Dalia / Roasted gram is ground into somewhat coarse powder using fried spices and herbs. The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Makes: around 1 1/2 Cups of Daliya Chilli Powder

Ingredients:

Dalia / Roasted Gram 1 Cup
Green Chillies 4 Long
Garlic 2 Cloves
Ginger 1/2 inch Piece
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 8
Oil 1 Tbsp + 1 tsp

Method of preparation:

Remove stems, wash and chop the green chiles into thick circles.
Peel and slice the garlic cloves.
Wash and tear curry leaves into small pieces.

Heat oil in a pan, add chopped green chillies and fry till they change color and turn crisp.
Remove the chillies onto a mixing bowl.

In the same pan with remaining oil, add ginger.
Fry for a minute and remove the ginger onto a plate.
Now add a tsp of oil if necessary and add all talimpu ingredients.
When cumin seeds change color, add sliced garlic cloves and fry briefly.
Remove the pan from heat and add to the above mixing bowl.

Grind dalia into somewhat coarse powder along with few fried chillies, fried ginger and salt.
Remove the ground dalia powder into the mixing bowl containing the spices.
Mix everything well and store tight in a jar and the powder stays fresh for few months.
The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Notes: Make sure not to over grind the dalia coconut powder.

Suggestions: Refrigerate the daliya powder for extended shelf life.
Variations: You can adjust the amount of green chillies according to preference.
Other Names: Daliya Chilli Powder, Putnala Mirapakaya Podem.

Sesame Idli Podi

8 May

sesame_powder_ghee
Sesame Idli Podem.

White sesame seeds are toasted and ground into powder along with toasted chana dal and spices. The freshly prepared powder is then mixed with warm ghee. This can be served with steamed idli or dosa etc…
Makes: around 4 Servings of Sesame Idli Podi.

Ingredients:

Chana Dal 4 Tbsps
Sesame Seeds 2 Tbsps
Whole Red Chiles 1
Warm Ghee 2 Tbsps
Salt to Taste

Method of preparation:

Heat a heavy bottomed pan on low heat, add chana dal and fry till its aromatic or it turns light golden in color.
Remove the chana dal from heat, add the sesame seeds and fry for few seconds and remove from heat.
Add a drop of ghee and fry the broken red chile till it turns dark and remove from heat.

Cool the chana dal and sesame seeds and grind them into fine powder along with red chiles and salt.
Remove the ground sesame dili podi on to a bowl.
Stir in warm ghee and serve sesame idli podi with steamed idly or dosa etc…
Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with red chillies. Store the sesame idli podi in a tight jar and mix with ghee just before serving.
Variations: You can also add few seeds of cumin seeds while grinding the sesame. Check other powder recipes here.
Other Names: Sesame Idli Podi, Nuvvulu Idli Podem.

Raw Garlic Powder

16 Mar

raw_garlic_powder
Raw Garlic Powder

Raw garlic powder is prepared by grinding the peeled fresh garlic cloves. The garlic cloves is then ground with powdered spices before seasoning with whole spices. The powder can be stored fresh for couple of months.
Makes: around a Cup of Raw Garlic Powder.

Ingredients:

Garlic 5 Cloves
Red Chili Powder 1/2 Cup
Salt 1/4 Cup or less

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Peel and roughly chop the garlic cloves.
Grind coarsely garlic cloves with help of a spice grinder.
Stir in red chili powder and salt and grind again for around half a minute for the oils in garlic to infuse in red chili powder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the pan from heat and add to the above garlic powder bowl.
Stir well and store the raw garlic powder in a dry jar and it keeps fresh for a month or two.
Use raw garlic powder as a finished step to most of the fries (potato fry, eggplant fry, tindora fry, bhendi fry etc…)
Notes: Make sure not to burn the spices.

Suggestions: Adjust red chili powder and salt according to taste.
Variations: Add a 2 inch piece of raw tamarind while grinding the garlic.
Other Names: Raw Garlic Powder.

Spicy Fenugreek Leaves Powder

1 Mar

fenugreek_leaves_powder
Spicy Fenugreek Leaves Powder.

Fenugreek leaves powder is prepared by frying the fresh fenugreek leaves till they are wilted and start to crisp. They are then ground into fine powder along with roasted urad dal and other spices. Fenugreek leaves powder can be stored in a dry cool place and can served with steamed rice or with idli, dosa etc.
Makes: around 1/2 Cup of Spicy Fenugreek Leaves Powder.

Ingredients:

Fresh Fenugreek Leaves 2 Cups Packed
Urad Dal 4 – 6 Tbsps
Tamarind 1 inch sized ball
Whole Red Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1/2 tsp

Method of preparation:

Break the red chiles into small pieces.
Separate and thoroughly wash fenugreek leaves.
Strain the fenugreek leaves and pat them dry.

Heat oil in a pan on low heat, add fenugreek leaves and fry till the leaves wilt and start to crisp up.
Remove the fried fenugreek leaves onto a plate.

Heat a heavy bottomed pan on low heat, add urad dal.
Fry till urad dal turns light golden in color.
Add cumin seeds and fry for few seconds.
Remove the ingredients from heat and add few drops of oil in the pan.
Add broken red chiles and fry till aromatic or until red chiles are crisp.

Cool the ingredients to room temperature and grind urad dal, red chiles, cumin seeds, tamarind, fenugreek leaves and salt into fine powder using a spice grinder.
Store the fenugreek leaves powder tight in a jar and it stays fresh for couple of months.
Serve fenugreek leaves powder with steamed rice and dollop of ghee or with idly, dosa etc.
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: Adjust spice with red chillies. Make sure fenugreek leaves are fried well.
Variations: You can also add a small clove of garlic while grinding the fenugreek leaves powder.
Other Names: Spicy Fenugreek Leaves Powder

Spicy Dalia Coconut Powder

3 Feb

dalia_coconut_powder
Putnala Kobbari Podem.

Dalia / Roasted gram is ground into somewhat coarse powder using grated coconut and spices. It is then seasoned with fried whole dals. The powder can be used as a dosa spread or can be used as a chutney once mixed with water.
Makes: around 2 Cups of Spicy Dalia Coconut Powder

Ingredients:

Dalia / Roasted Gram 1 Cup
Grated Coconut 3/4 Cup
Green Chiles 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Whole Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and fry briefly.
Remove the pan from heat and remove half of green chiles and red chiles from the mixture.

Grind dalia into powder using spice blender.
Then add half of the red chiles, half of green chiles, grated coconut and salt.
Grind again into powder using spice grinder and remove onto a bowl.
Stir in the fried spices and serve spicy dalia coconut powder with idly, dosa etc.
Notes: Make sure not to over grind the dalia coconut powder.

Suggestions: You can also add mix water to the dalia coconut powder and use it as a chutney. Refrigerate for extended use.
Variations: You can adjust the amount of coconut according to preference.
Other Names: Spicy Dalia Coconut Powder.