Category: Masala Powder

GOJJU POWDER

 

Ingredients :

Red Chillies                                   8-10

Jeera                                                1 tsp

Pepper                                             1 tsp

Mustard seeds                              1 tsp

Fenugreek seeds (methi)         1 tsp

Hing (asafoetida)                         one pinch

Urad dal                                          5-6 tsp

 

 

Method :

Dry roast all the ingredients.

Allow to cool.

Grind the mixture into a fine powder.

Gojju powder is ready. You can use this powder while preparing gojju with any vegetable.

 

Tips :

Don’t let any ingredient to burn. You can prepare in bulk and store in an airtight container and use when necessary.

SAMBAR POWDER-HULI PUDI

Sambar Powder

Sambar Powder

Ingredients :

Byadagi Red Chillies          8-10

Guntur Red Chillies            8-10

Chana Dal                              1 tbsp

Urad Dhal                              ½ tbsp

Dhaniya (coriander)        ¼ cup

Jeera                                       1 tbsp

Pepper                                   1 tsp

Mustard seeds                      1 tsp

Fenugreek seeds (methi)    1 tsp

Hing (asafoetida)                 one pinch

Curry Leaves                        15-20

 

Method :

Roast red chillies till it is crispy.

Roast coriander, jeera, pepper, mustard and methi seeds one by one separately in medium flame till it is golden brown or you hear crack sound and nice aroma is smelled.

Roast chana dal, urad dal and asafoetida till it is golden brown.

Wash curry leaves and pat dry with a cloth and roast till it is crispy.

Mix all the roasted ingredients well. Allow it to cool.

Grind the mixture into a fine powder.

IMG_20140702_131935 [1024x768]
Sambar powder can be stored in an air tight container and can be used while preparing sambar along with any vegetable.

 

Tips :

Don’t let any ingredient to burn. I have used two types of red chillies so that your sambar powder will have a nice colour and taste. You can also use any Red chillies in total, of your choice.

 

If you want to prepare sambar powder in bulk so that you can store in an air-tight container for longer use, here are the ingredients.

Byadagi Red Chillies          125 gms

Guntur Red Chillies           125 gms

Chanadal                               100 gms

Urad dal                                75 gms

Dhaniya (coriander)         300 gms

Jeera                                       100 gms

Pepper                                   75 gms

Mustard seeds                      50 gms

Fenugreek seeds (methi)    50 gms

Hing (asofoetida)                 15 gms

Curry Leaves                        one bunch

 

VANGIBATH POWDER-VANGIBATH PUDI-PALYA PUDI

Vangibath Powder

Vangibath Powder

Ingredients :

Byadagi Red Chillies          10-12

Guntur Red Chillies            10-12

Chana Dal                              ½ cup

Urad Dhal                              ¼ cup

Coriander (dhaniya)            ½ cup

Hing (asafoetida)                 ½ tbsp.

Cinnamon                              2-3 inch

Method :

Roast red chillies till it is crispy.

Roast chana dal, urad dal, cinnamon, dhaniya and asafoetida till it is golden brown.

Mix all the roasted ingredients well.

Allow it to cool.

Grind the mixture into a medium/fine coarse powder.

IMG_20140702_131535 [1024x768]

IMG_20140702_131706 [1024x768]

Vangibath powder is ready to use.  You can store in any container and use when you prepare Vangibath.

You can prepare Vangibath and mix with cooked rice.

You can also use vangibath powder for all types of palya, rice, upma (uppittu) to enhance its taste.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your vangibath powder will have a nice colour and taste. You can use any Red chillies in total of your choice.

BISI BELE BATH POWDER

Bisi Bele Bath Powder

Bisi Bele Bath Powder

Ingredients :

 

Cinnamon                             3-4 inch

Jaikai                                      ½ tsp (about ½)

Hing (asafoetida)               ½ tsp.

Coriander (dhaniya)        ½ cup

Byadagi Red Chillies        10-12

Guntur Red Chillies          10-12

Chana dal                              ¼ cup

Fried gram                           ¼ cup

Oil                                          ½ tbsp

Method :

Dry roast chana dal.

Roast cinnamon, jaikai, hing, coriander, red chillies with ½ tbsp oil.

IMG_20140629_065627 [1024x768]

Allow it to cool.

Grind fried mixture along with fried gram into fine powder.

Bisi Bele Bath Powder

Bisi Bele Bath Powder

Store is an air tight container and can be used while preparing Bisi Bele Bath.

You can also make Bisi Bele Bath powder fresh while preparing Bisi Bele Bath recipe.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your bisibelebath powder will have a good colour and taste.  While making bisibelebath add grated coconut to grind.

RASAM POWDER/SAARU PUDI

IMG_20140625_180020

Ingredients :

Byadagi Red Chillies                      10-12

Guntur Red Chillies                        10-12

Dhaniya (coriander)                      ¼ cup

Jeera                                                    1 tbsp

Pepper                                                1 tsp

Mustard seeds                                 1 tsp

Fenugreek seeds (methi)            1 tsp

Hing (asafoetida)                           one pinch

Curry leaves                                    15-20

 

 

Method :

Roast red chillies till it is crispy.

Roast jeera, pepper, mustard and methi seeds one by one separately in medium flame till it is golden brown or you hear crack sound and nice aroma is smelled.

Roast asafoetida till it is golden brown.

Wash curry leaves and pat dry with a cloth and roast till it is crispy.

Mix all the roasted ingredients well. Allow it to cool.

IMG_20140531_083246

Grind the mixture into a fine powder.

Rasam powder is ready for use.

IMG_20140625_180110

Rasam powder is used not only for preparing rasam or saaru.

It is said to be basic masala for many preparations.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your rasam powder will have a nice colour and taste. You can use any Red chillies in total, of your choice.

If you want to prepare rasam powder in large quantity and store in an air-tight container for longer use, here are the ingredients.

Byadagi Red Chillies          125 gms

Guntur Red Chillies            125 gms

Coriander seeds(dhaniya)  250 gms

Jeera                                       100 gms

Pepper                                   75 gms

Mustard seeds                      50 gms

Fenugreek seeds (methi)    50 gms

Hing (asafoetida)                 10 gms

Curry Leaves                        one bunch