House Made - Ready Made Powders To Make Cooking Easy

• 1 Cup Sesame seeds
• 10 ~ 12 Red chilly
• Salt.

1. Fry all the ingredients in a dry pan till you get good smell of sesame seeds.
2. Fry red chilies with that.
3. Put fried ingredients in a mixer grinder with salt
4. Grind them finely use them with hot rice and ghee.
5. You can prepare sesame powder rice for your lunch box also
6. This will be more tasty while we mix the rice in the morning and eat it for lunch.

Hi Kamala and Meena,

Thank you very much .

• 2 Cups Fried Ground nuts
• 1/2 Cup White Sesame Seeds
• 15 Red chilies
• 1/4 Spoon Asafetida powder
• 2 spoons oil
• Salt.

1. Fry sesame seeds with out oil and keep aside
2. Fry red chilies in a greased pan
3. Just fry ground nuts to become crisp
4. Put all the ingredients in the mixer grinder in the following order.
5. First put red chilies next sesame seeds next salt and ground nuts.
6. Make a fine powder and store it in a airtight container.
7. You can mix the powder with rice or use the ground nut powder as side dish for idly or dosa.

While cooking, generally we use many masala powders . Let us see some varieties here.

(I) Tea Masala Powder:
Cardamom, Clove, Cinnamon, jadi kai. Powder all the ingredients and while preparing tea add a pinch of this masala.

(2) Curry Masala Powder:
Red chilly, Coriander Seeds, Udad dal, Fenugreek seeds, Poppy seeds (kas kas), Black pepper and coconut.
Grind all of them and while preparing curry or kuruma add this powder.

(3) Curry Masala Powder:
Ginger, Green chilly, Garlic, Red chilly powder, Sugar and ajwan (Omam)

(4) Kuruma Masala Powder:
Cinnamon, Coriander, Garlic, Tomato, Green chilly, Feenal seeds (sonf), Ginger, Processed Channa dal, coconut, Onion and red chilly.
Grind all the ingredients and mix with cooked vegetable and make kuruma.

(5) Rajasthani Masala Powder:
Cumin seeds (fried and powdered), 2 table spoon Amchur, 2 table spoon Red chilly powder, 1/4 spoon Black pepper, 1/4 spoon Garam masala and 1/2 spoon Black salt .
Mix all and use for curry varieties and kuruma.


(6) Garam Masala Powder:
Coriander, Cumin seeds, Black pepper, Big Cardamom, Small Cardamom, Cloves, Bay leaves and Jadi pathri.
Grind all the ingredients and make a fine powder. Use for curry varieties.

Dear Krishnaamma

Thank u for ur various powders which are of great use and handy for every housewife. But as this site will be seen by ladies all over world it is better if u use english names as much as possible. Some of us do not know Tamil. What is actually pottukadalai. Is it roasted bengal gram dhal or ordinary bengalgram dhal? Can u clarify it?

With regards
Varudhini

Fry the Fenugreek seeds in a dry kadai and fry them till they turn dark brown. Fry them continuously to avoid total charring and becoming black.. Keep aside and after some time.

powder them like flour and keep the powder in a container. Whenever you prepare Sambar you must put this powder 1/2 teaspoon. This will give a good smell to Sambar.

2 - 4 sp. Black pepper
10 Red chilies
2 sp Coriander seeds
Asafetida
Curry leaves
Salt
Oil
Fry all ingredients and grind like a powder, and keep it in a air tight container.
When ever you want to prepare Melagu kozhumbu or Melagu kuttu, at that time add this powder. This will save time and make cooking easy for our children and husband to cook with out grinding every time. You can use this for Melagu rasam also.

Dear Krishnaamma

Thank u for ur various powders which are of great use and handy for every housewife. But as this site will be seen by ladies all over world it is better if u use english names as much as possible. Some of us do not know Tamil. What is actually pottukadalai. Is it roasted bengal gram dhal or ordinary bengalgram dhal? Can u clarify it?

With regards
Varudhini

For some curry varities, or while preparing noodles, or after preparing your sambar or rasam if you want to increase the karam i.e hot of the dish, you can add this powder. We cannot use normal red chilly powder for this.

So put a little oil in a pan and fry red chillies. Fry carefully with out spoiling the colour. Remove from the fire and grind it. Keep it in a bottle. You can use this powder to increase karam of any dish and you can use this to make pickles also.

Originally Posted by varudhini

Dear Krishnaamma

Thank u for ur various powders which are of great use and handy for every housewife. But as this site will be seen by ladies all over world it is better if u use english names as much as possible. Some of us do not know Tamil. What is actually pottukadalai. Is it roasted bengal gram dhal or ordinary bengalgram dhal? Can u clarify it?

With regards
Varudhini

hi,

As you say let me try to use only english names here after. sorry for the inconvience. pottukadalai means processed channa dal or rosted bengal gram dal. Normally we South Indians use this for Coconut Chutney.