House Made - Ready Made Powders To Make Cooking Easy

• 10 Flakes of garlic
• 1 Table spoon ground nuts
• 2 Green chilly
• 1 inch Ginger
• Salt

1. Grind all the ingredients in a mixer grinder.
2. Pour a spoon of oil in a pan and fry the 'paste'
3. Remove from the fire and store it
4. Add with hot cooked rice and ghee and eat.

• 200 Gms. Processed Channa dal
• 10 Flakes of garlic
  
• 2 ~ 4 Red chilly ( 2 spoon red chilly powder)
• 1 Spoon Cumin Seeds
• Salt

1. Just heat or just fry processed Channa dal in a pan
2. Add red chilly and fry
3. Put all the ingredients in a mixer grinder and powder them finely.
4. As usual mix the powder with hot rice and ghee.

Dear Krishnamma,

thanks for giving us such useful recipes for different powders - sure all these are going to adore our kitchens.
I'm sure all these would be useful in this time of rush.

Love & regards,

This is a famous podi which we always have in our houses.

1 Cup Thur dal
10 Red chilies
1 Teaspoon Black Pepper
Salt to taste.

• Fry red chilies and black pepper slightly.
• Add thur dal to it and fry till reddish.
• Remove from the fire and let it come to the room temperature
• Put this in a dry powder mixer grinder with salt and make it a soft powder.
• Now the parappu podi is ready. Whenever you need you can mix this powder to hot or cold cooked rice and eat.
• When you mix the powder with rice use Gingelly oil and mix .

1 Cup Thur dal
10 Red chilies
1 Teaspoon Black Pepper
10 Garlic pieces
Salt to taste.

Prepare Paruppu Powder II as above and don't fry the garlic pieces.
Put the garlic directly while you put all the other ingredients in the mixer jar.
Use same as above.

Note: Instead of garlic pieces you can also use dried curry leaves.

This is a very tasty podi.

1 Cup Fresh Coconut
1 Tea spoon Udad dal
1 Tea spoon Channa dal
10 Red Chilies
1 Pinch asafetida
1/2 Spoon Oil
1/2 the small lemon size Tamarind
Salt to taste.


Fry fresh coconut till dry and reddish
Make Tamarind into small pieces and fry it till it becomes dry and crisp
Fry all other ingredients (using oil)
Put every thing in the dry mixer grinder with salt and grind them coarse
You can mix with hot or cold cooked rice and eat by adding Ghee

2 Cup Fresh Kari Pattha
1/2 spoon Mustard Seeds
2 spoon Udad Dhal
2 spoon Channa dal
2 spoons Coriander Seeds
10-15 Red Chilies
1 Pinch asafetida
1 spoon Oil
1/2 the small lemon size Tamarind
Salt to taste
Black Pepper (optional)

Fry Kari Pattha in a greased pan. Fry it till it becomes crispy
(after frying, the Pattha should crushable) and keep it aside Make Tamarind into small pieces and fry it till it becomes dry and crisp
Fry all the other ingredients except Tamarind
Put everything in dry Mixer Grinder and grind coarse
You can mix with hot or cold cooked rice and eat by adding Ghee

Replace Kari Pattha by Mint in the above recipe and prepare Mint podi.

1 Cup Coriander Seeds
1/2 spoon Mustard Seeds
2 spoon Udad Dhal
2 spoon Channa dal
10-15 Red Chilies
1 Pinch asafetida
1 spoon Oil
1/2 the small lemon size Tamarind
Salt to taste
Black Pepper (optional)

Clean coriander seeds and grease a pan and fry well.
Make Tamarind into small pieces and fry it till it becomes dry and crisp
Fry all the other ingredients except Tamarind
Put everything in dry Mixer Grinder and grind coarse
You can mix with hot or cold cooked rice and eat by adding Ghee

• 1 Cup Channa dal
• 1 Cup Udad dal
• 1 Cup Red Chilly
• A pinch of Asafetida
• Salt.
• 1/4 Cup Sesame Seeds

First fry sesame seeds in a dry pan. And keep aside.

1. Grease a pan and fry all ingredients with out becoming deep browning.
2. Put them all in a mixer grinder and powder it coarse.
3. Transfer dosa chilly powder into a bottle and serve with ghee or oil while serving dosa or idly.
4. Sesame seeds will increase flavor and taste to dosa chilly powder.