House Made - Ready Made Powders To Make Cooking Easy

1 . Kuttu Podi

In South Indian Samayal Kuttu is also one important thing. So when ever we make kuttu, we have to fry the ingredients and grind it with coconut. Then add that in cooked vegetable and dhal. Instead of that, make kuttu podi and keep it in the fridge. When ever you are going to prepare kuttu use this.


1 cup of Udad dhal
15 – 20 red chilly
A small tea spoon of Hing asafoetida
Desiccated coconut powder ¼ cup

Grease the pan and put the ingredients with out hing and coconut. Fry them till udad dhal becomes red. Put it in the mixer and grind it. Add hing powder and coconut and mix well.
Keep it in the fridge. When ever you are going to prepare kuttu, pressure cook vegetable and dhal. Make thadaka and add this kuttu podi in that as per your requirement and mix well. Add salt, coriander leaves and curry leaves. With in one min. you can remove the kuttu from the heat.

Note: You can use Beans, Carrot, Chow Chow, Pumpkin, Cabbage etc to prepare this kuttu. And you can use Thur dhal or Split Moong dal to prepare this.




2. Dosa Miligal Podi

We prepare this as a side dish for dosa. You can prepare this and keep for months.

1 Cup Udad dhal
1 Cup Channa dhal
25 – 35 Red chilly
1 small spoon Hing
Salt as per your taste

Fry all the ingredients with out salt and Hing and grind in the mixer.
Add salt and Hing mix well and use as side dish for dosa and idly.

Bye rest in next post

I have noticed the many recipes you have been contributing. They all seem very simple and very practical. I am yet to try them, but feel the ready made podis will come of use to everyone. We IL'ites are already terribly spoilt with the yummy recipes of Chitvish. But cookery knows no limits and boundaries. The more the variety, the better. Thanks for sharing your recipes and tips with all of us so lovingly. Keep them coming!

L, Kamla

To prepare sambar we have to prepare sambar powder first. Generally we can keep this powder for 3 to 6 months. We have to make sambar powder in bulk and for daily use we can transfer the powder in to a small bottle.

Ingredients:

• 500 Gms. Red Chilly
• 500 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 100 Gms. Channa dal
• 150 Gms. Black Pepper
• 100 Gms. Fenugreek Seeds
• 100 Gms. Turmeric Whole

1. Just put all ingredients in a container and make powder them by giving them in a 'flour mill'.
2. Spread the powder in a news paper and let it cool down.
3. After it cools store it in a container.

One more varity of Sambar Powder

• 250 Gms. Red chilly
• 500 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 50 Gms. Channa dal
• 25 Gms. Fenugreek seeds
• 100 Gms. Turmeric
• 100 Gms. Dried Ginger
• 100 Gms. Poppy seeds (kas kas)
• 150 Gms. Black Pepper

1. Powder all the ingredients as it is in a 'flour mill'.
2. Spread on a news paper and bring it to the room temperature.
3. Store in a air tight container.

• 200 Gms. Black pepper
• 800 Gms. Coriander Seeds
• 200 Gms. Thur dal
• 75 Gms. Red Chilly
• 75 Gms. Cumin Seeds
• 25 Gms. Turmeric Powder (optional)

1. You can make this rasam powder by putting all the ingredients in mixer grinder.
2. Powder the ingredients as cores.
3. Transfer the powder in a container and you can keep this powder for 3 to 6 months
4. You can prepare rasam powder in small quantities and use fresh

• 250 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 50 Gms. Cumin seeds
• 50 Gms. Black pepper
• 25 Gms. Red chilly

Fry all the ingredients in a greased pan and fry. Powder in a mixer grinder and store in a air tight container.

• 200 Gms. Black pepper
• 800 Gms. Coriander Seeds
• 200 Gms. Thur dal
• 75 Gms. Red Chilly
• 75 Gms. Cumin Seeds
• 25 Gms. Turmeric Powder (optional)
• 100 gms Garlic

1. You can make this rasam powder by putting all the ingredients in mixer grinder including garlic.
2. Powder the ingredients as cores.
3. Transfer the powder in a container and you can keep this powder for 3 to 6 months
4. You can prepare rasam powder in small quantities and use fresh.

You can prepare this to make Bisibela Bath quick and easily. To prepare Bisibela, Put rice, dal and cut vegetables in the cooker and pressure cook them. Make tamarind water or use Tamarind Paste as per my recipe. In a big pan pour oil and fry onions and pour 1 -2 glasses of water and add tamarind paste or pour tamarind water. When it reaches boiling point add this BISIBELA POWDER and salt. Bring it to a boil. Now transfer the cooked rice, dal and veg. mixture in this. Mix well and again bring it to a boil. Remove from the fire and serve hot with potato chips or fried pappad.

Note: To make this more easier, you can add tamarind paste or tamarind water while you keep rice, dal and veg. to cook in the cooker. So all of them will cook in tamarind water or paste so that it will save time. After removing the cooked rice mixture from the cooker, keep it aside. Pour oil in a big pan and fry onions and then add the cooked rice dal & veg. mixture in that. Add BISIBELA BATH POWDER and salt in that and mix well. Remove it from the fire and serve hot.

• 250 Gms. Coriander Seeds
• 500 Gms. Channa dal
• 250 Gms. Red Chilly
• 100 Gms. Poppy Seeds (Kas Kas)
• 25 Gms. Marathi Moghu
• 25 Gms. Annasi Poou
• 25 Gms. Cinnamon
• 25 Gms. Fenugreek Seeds

1. First fry fenugreek seeds in a dry pan and keep aside.
2. Just grease the pan and fry all the ingredients one by one.
3. Stir continuously to avoid blackening
4. Then put all the fried ingredients in a mixer grinder and powder.
5. Keep the dry remade bisibela powder in a bottle and use whenever you want
6. You can keep the powder for more than 2 years

• 4 Cloves of Garlic
• 1 Table spoon processed Channa dal (pouttu kadalai)
• 1 Table spoon Ground nuts
• 1 Teaspoon red chilly powder
• Salt

1. Put all ingredients in a mixer grinder and grind finely
2. Store in a air tight container.
3. Whenever you want to use this add the garlic powder with cooked hot rice and ghee and eat.

• 4 cloves of Garlic
• 1 Table spoon coconut
• 2 to 3 red chilly
• Salt.

1. Fry garlic, red chilly in a greased pan
2. Powder all the ingredients in a mixer grinder
3. Store it in a air tight container.