Idli Podi / Milagai Podi

Idli Podi / Milagai Podi

Idli Podi / Milagai Podi is an authentic recipe of South India. This podi is available in everyone's kitchen...which is served with sambar and chutney for idli and dosa. Idli Podi is also called as Gun Powder / Chutney Podi / Chutney powder.This will be grainy in texture not very fine, can be stored in an airtight container for more than 6 months. 

Ingredients:
Urud dal / Black gram dal - 1 cup
Channa dal / Bengal gram dal - 1/2 cup
Red chillies - 25-30 nos
Gingerly oil - 1 tsp
Asafatedia / Hing - 1.5 tsp
Salt to taste

Method:
# Heat a pan, add oil, fry red chillies on medium flame. (it will take 3-4 minutes to get roasted) once done transfer the roasted chilli's to a plate.

# In the same pan add urud dal and channa dal and roast it until it turns, light brown in colour.

# Once it is half roasted add hing or asafatedia.

# Once roasted well add salt and switch off the stove.

# Allow it to cool.

# In a mixer jar add the red chillies and powder it. ( it will be course powder)

# Add roasted dal and make a powder.

#Mix coarsely powdered dal and red chillies together in the mixie and blend it...so that every thing is mixed well.

# It will be grainy in texture not like a fine powder.
Store it in an airtight container.
Please do try and provide your comments.
Thank you!

Peas Pulao / Matar Pulao

Peas Pulao / Matar Pulao

Green Peas Pulao/Matar Pulao is one of the authentic recipe of North India, which is served as main course with raita or papads or with any side dish. This is a simple and easy recipe, which can be served for lunch, get-together, parties, dinner or for lunch box. 

Ingredients:
Green peas - 100 grms / 1 cup ( soaked overnight)
Basmati Rice - 1.5 cups
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin / Jeera powder - 1 tsp
Chopped onion - 2 nos
Green chillis - 3-4 nos
Tomato - 1 medium size
Coriander leaves - handful
Ginger - 1 inch
Cumin seeds - 1 tsp
Bay leaf - 2 nos
Clove - 2-3 nos
Cinnamon - 1 inch
Cardoman powder / Cardoman - 1/2 tsp
Oil - 2 tablespoons
Salt to taste

Method:
# Wash rice and keep aside.

# In a mixie....grind tomato, ginger, green chillis, coriander leaves to a smooth paste.

# In a pressure cooker....add oil once heated add bay leaf, cumin seeds, cloves, cinnamon and onions and saute well.

# Add soaked peas / matar, grinded paste, salt, turmeric powder, cumin powder, cardoman powder, corriander powder and saute well.

# Add washed basmati rice, add water accordingly. (For 1 cup rice - 1.5 cups - 2 cups....no need to add extra water for green peas)

# Pressure Cook for 2 whistle and switch off the stove.
# Once pressure is released....give a resting time for 10-15 minutes then mix well....serve with raita or papads.
Hope you all like it!
Please do try and provide your comments.
Thank you!

Jackfruit Rice Payasam

Jackfruit Rice Payasam

In South India we call pudding or kheer as Payasam or a dessert recipe. This is one of the authentic recipe of Palakkad Iyer. As we all know we can prepare number of recipes with jackfruit such as Chakka Pradhaman, Ela adai, Chakka Varati, Kheer, Nei Appam etc... 

One of the most delicious recipe is jackfruit Rice Payasam, which is my Grandfather's favourite.

Ingredients:
Jackfruit - 7-8 bulbs
Raw Rice - 1/2 cup
Jaggery - 1/2 - 3/4 cup
Dry ginger powder - 1/2 tsp
Cardoman powder - 1 tsp
Coconut bits - 1 tablespoon
Cashew's - 4-5 nos
Ghee - 1 tablespoon

Method:
# Wash rice and cook well.
# Dissolve jaggery in water and strain it.
# Chop jackfruit bulbs.
# Once rice is cooked well, add jaggery syrup and chopped jackfruit  bulbs and boil well on medium flame.

# Once it comes to porridge consistency, switch off the stove.

# Add cardoman powder and dry ginger powder and mix well.

# Fry coconut bits and cashew peices in ghee and add to the payasam.

Payasam is ready to serve.
Please do try and provide your comments.
Thank you!