Sambar Powder / Sambar Podi

Sambar Powder / Sambar Podi 

I always prefer homemade masala powder's as they are handy to prepare recipes. Today I'm sharing my mother-in-law's version of preparing Sambar Powder.

As you can even use mixie to powder sambar podi.....but I powdered it in flour mill as it gives fine texture..... after making powder let it come to room temperature then store it in an airtight container, which can also be stored for more than 6months.

You need to dry roast the ingredients one by one on a medium flame. With this proportion of ingredients you will get approximately 1 kg of Sambar Powder.

Ingredients:
Dry red chillies - 200 grms
Coriander seeds - 150 grms
Channa dal - 50 grms
Toor dal - 25 grms
Urud dal - 25 grms
Pepper - 50 grms
Mustard - 1 tablespoon
Fenugreek seeds - 2 tablespoons
Cumin seeds - 1 tablespoon
Fried Channa - 1 tablespoon
Turmeric sticks - 5-6 nos
Handful of Curry leaves

Method:
# Dry roast red chillies and dhania separately till you get a nice aroma.

# Roast channa dal, urud dal & toor dal slightly.

# Roast pepper, cumin, mustard, fenugreek seeds with fried channa.

# Break turmeric sticks and put in the hot kadai with curry leaves and switch off the flame.

# Once everything comes to room temperature can make a fine powder and allow it to cool completely.

Store it I an airtight container for more than 6 months.
Please do try and provide your comments.
Thank you!

Carrot Cucumber Kosumalli (Salad)

Carrot Cucumber Kosumalli ( Salad)

Carrot Cucumber Kosumalli is an South Indian spiced salad prepared for functions or for any special occasions. This is a simple salad with carrot, cucumber, grated coconut, moong dhal and tempering with mustard seeds. 

You can add lemon juice and green chillies for seasoning but today, I am adding raw mangoes and crushed pepper.

Ingredients:
Yellow Moong dhal (Pasiparu) - 1 cup
Carrot (finely chopped) - 1 cup
Cucumber (finely chopped) - 1 cup
Raw Mango (finely chopped) - 1/4 cup
Grated Coconut - 1/2 cup
Crushed pepper -1 tsp
Salt to taste
Chopped coriander leaves

Tempering:
Oil - 1/2 tsp
Mustard - 1/2 tsp

Method:
# Wash and soak moong dhal for 30 minutes.

# Drain water from moong dhal, add carrot, cucumber, grated coconut, raw mango, chopped coriander leaves, crushed pepper, salt.

# Tempering should be done with mustard seeds.

# Mix everything well and serve.

Do try this health recipe and provide your comments.

ThankYou!

Banana Bread (whole wheat & eggless)

Banana Bread (whole wheat )

Banana Bread is one my favourite tea-time cake with moist, delicious and super soft texture. This is an eggless recipe with whole wheat flour.....as the same recipe can be prepared with maida / all purpose flour.
For this recipe you need well riped bananas.... today I am using small yellow bananas (puvam pazham in Tamil).

Ingredients:
Whole wheat flour - 1 cup (120 grms) approx
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Well riped - 4-5 small yellow bananas
Refined Oil - 1/4 cup ( 70 ml)
Condensed milk - 200 ml (1/2 tin)
Milk - 2-3 tablespoons
Vanilla essence - 1/2 tsp

Method:
# Sieve your flour, baking powder, baking soda together for 3-4 times (dry ingredients)

# Mash your bananas well.

# Mix oil with condensed milk well. It will take approximately 3-4 minutes. 

Add vanilla essence, mashed bananas to the mixture. ( wet ingredients)

# Mix dry ingredients with wet ingredients in small batches. Add milk in your mixture to get a thick batter consistency.

# Preheat your microwave convection mode 180'c

# Grease your baking tin with oil or butter.

# Pour your mixture in baking tin and bake @ 160'c for 35-40 min.

# Insert tooth pick or knife to check whether it is baked or not. Give some testing time before you demould.

# Loosen your cake tin with knife and demould it. Allow it to cool on a wire rack. Once it cools slice your banana bread.

*This can be baked in pressure cooker....
add salt in the bottom of the cooker and preheat on medium flame for 15 minutes. Keep a ring mould in the pressure cooker.... place your baking tin and bake on low- medium flame for 40-45 minutes.... without gasket and whistle.

* Airfrier - preheat @ 180'c for 5-10 minutes. Bake @ 170'c for 15-20 minutes.

Serve it for tea-time.
Do try this recipe and provide your comments.
Thank you!

Maa Ladoo ( Fried Channa Dhal Ladoo)

MaaLadoo ( Fried Gram Dhal Ladoo)

MaaLadoo / Maladoo is a South Indian Special, which is prepared during Diwali. This is a healthy & protein pack laadoo's  made with roasted gram dhal / pottukadalai and with minimum ingredients. These ladoos can be stored for couple of weeks in an airtight container.

Ingredients:
Potukadalai (roasted channa dhal) - 1 cup
Sugar - 3/4 cup
Ghee - 1/2 cup + 1 tablespoon
Cardamom - 4-5 pods
Cashew - 7-8 nos

Method:
# Powder roasted gram dhal / pottukadalai in a mixie.

# Powder sugar and cardamom together.

    ( you can even sieve both powdered sugar and roasted channa dhal together...so that you get a fine texture)

# Mix  powdered sugar and powdered roasted channa dhal together.

# Fry cashew's in little ghee and mix it with powdered sugar and gram dhal mixture.

# Heat ghee in a kadai / pan...it should be very hot...pour it  on gram dhal & sugar mixture.
(when you pour ghee in mixture there should be a sizzling sound)

# Mix everything well and start preparing ladoos.

* Once you add hot ghee in mixture and mix well...it will be very hot, just give a resting time for few seconds then prepare ladoos.

* when the ladoos come to room temperature can store it in an airtight container.

MaaLadoo / Potukadalai ladoo's are ready to serve. Do try this health, delicious, power pack laddoo's and provide your comments.
Thank you!

Pineapple Mousse (leftover whipped cream)

Eggless Pineapple Mousse

Mousse is light, fluffy mass prepared using whipped cream and eggs....but today I am sharing an eggless mousse recipe with leftover whipped cream. Mousse can be prepared sweet as well as savoury. 

Last week I prepared an eggless cake with pineapple frosting and as usual my whipped cream is leftover....it was not enough to make an ice-cream, so I decided to make a Pineapple Mousse.
In an eggless mousse recipe we need to add veg gelatin / agar agar / white chocolate.... so that it sets well....but I omitted it and added condensed milk.

Ingredients:
Leftover whipped cream - 1 cup
(pineapple flavoured)
Canned pineapples - 1/2 cup (chopped)
Condensed milk - 1 tablespoon
Cherries for garnishing (optional)

Method:
# Add canned pineapples, condensed milk in whipped cream.

# Fold it well.

# Fill them in serving jars.

# Garnish with cherries.

# Refrigerate for 4-5 hrs.

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

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!