Vaangibath powder

Vaangibath powder enables you to make a super delicious rice delicacy Vaangibath. This powder can also be used to make Ennai Kathirikkai kuzhambu, Brinjal curry and even tomato rice. My amma makes this powder without cinnamon and clove. But including these ingredients gives it a unique flavour. I made this without adding coconut to increase the shelf life of this powder. You can powder it and store it in a container and can use whenever necessary.

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INGREDIENTS

Channa dhal – 1/3 cup

Coriander seeds – 1/3 cup

Urad dhal – 1/3 cup

Red chillies – 5

Cinnamon stick – few

Cloves – 4

Turmeric powder – 1/2 tsp

Coconut – 1/3 cup(optional)

  • Dry roast each ingredient separately until you get the aroma and they turn light brown in colour.
  • Allow them to cool down.
  • Grind it into a coarse powder.
  • Vaangibath powder is ready to use.
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Homemade rice flour

Rice flour is one of the key ingredient in most of the recipes especially in making snacks. If you keep the rice flour ready at home, it will be handy during the festival times. Though we have the option of buying the rice flour from the shops for making the snacks, it is best to use the homemade rice flour as it gives best result.

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INGREDIENT

Raw rice –  4 cups

Water – To wash and soak the rice

  • Wash and rinse the raw rice in water atleast couple of times.
  • Then add fresh water to the raw rice and soak it for 1 – 1 1/2 hours.
  • Drain the water from rice and spread it in a clean cotton cloth to get it dried. Donot over dry the rice.

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  •  If you take the rice in your hand, you should feel damp in your palm or fingers.

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  • Grind it immediately after the rice got dried. Immediately grinding the dried rice in a mixer helps us to get more smooth rice flour without any lumps.

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  • Sieve the ground flour until you get the rava like particles on the sieve. Grind the particles again to make it to a smooth flour. Repeat this step until there is no rava like particles on the sieve.

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  • Spread the ground flour on the nwspaper for 10 minutes.

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  • Dry roast the rice flour in the pan till we reach a point that rice flour loses all its dampness and we should be able to draw kolam. This is the correct time to remove the rice flour from flame.

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  • Store the rice flour in an air-tight container and use it for making recipes during festival times. 20140814_194041
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Pathiya Karuvepillai podi

Curry Leaves powder or karivepillai podi is a dry version of the curry leaves thogayal. It has a lot of health benefits.  Usually amma makes this with channa dhal and urad dhal.  This version contains toor dhal in it. I learnt this version from my perima.  Since it contains pepper and cumin seeds, it helps in digestion. Thank you perima!!!!

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INGREDIENTS

Curry leaves – A bunch

Toor dhal – 3/4 cup

Black peppercorns – 3 tbsp

Cumin seeds – 3 tbsp

Red chilli – 1 No

Salt – To taste

Asafoetida – A pinch

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  • Measure all the ingredients and keep separately.
  • Fry all the ingredients to golden brown one by one.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the roasted ingredients in the mixie.
  • Curry leaves powder is ready.
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Paruppu podi

Paruppu podi is a blend of roasted spices and lentils and is full of flavour and aroma. When you are tired of making sambar or rasam, you can mix this powder with the rice and eat. It is also a healthy one. My brother is always fond of this powder. So whenever he comes amma makes this at home. This time its my turn to make this.

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INGREDIENTS

Toor dhal – 3 cups

Horse gram – 1 cup

Cumin seeds – 2 tbsp

Black peppercorns- 2 tbsp

Red chilli – 2

Salt – To taste

  • Measure all the ingredients and keep separately.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients together in the mixie.
  • Paruppu podi is ready.
  • To the hot rice, add 2 tsp paruppu podi and a drop of ghee. Mix it and eat.
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Bisi bele bath powder

Bisi-bele-bath is a Kannada phrase meaning hot lentil rice. This is a Karnataka recipe. You can find this in restaurants that has Udupi cuisine. Amma makes this recipe at home occasionally when my bro and I were kids. Later I learnt some tips from our kannadian family friend and found it very easy and tastier. So this is a combination of Amma’s and Aunty’s version. Everytime aunty makes this and give to us we could find a different unique flavour and her tips helped me to get that flavour. When you keep this powder ready, you can save time.

INGREDIENTS

Coriander seeds – 1 cup

Channa dhal – 1/2 cup

Toor dhal – 1/4 cup

Urad dhal – 1/4 cup

Red chilli – As per taste

Fenugreek – 1 tsp

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients together.
  • Your bisi bele bath podi is ready.
  • Store it in air tight container and use while making bisi-bele-bath.
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