Chettinad Vellai Kurma

This week my theme for BM is Cooking with colors. For this theme we have to pick a color and cook. The main ingredient should be the color what we have chosen,The final product may be in the same color or not, that is not a point. Here I have tried to give the final product also the same color because it is my favorite color. Yes White is my favorite color and I have chosen the ingredient for white is coconut, which is again my favorite ingredient. I wanted to make a gravy with coconut but what ever gravy or kurmas we make with coconut finely they turn in to other color because of red chili powder and turmeric powder. Then I remember about this white kurmas which are very popular in Hyderabadi cuisine. Not only in Hyderabadi cuisine one white gravy kurma is very popular in Chettinad cuisine also. Chettinad Vellai Kurma one of the most popular side dish for idli, dosa, parota, ghee rice and even with plain rice. This vellai kurma is a perfect blend with coconut and fennel seed flavor and lot's of vegetables. Apart from vegetables they make this kurma with chicken also but I tried with mixed vegetables so lets check the recipe...
INGREDIENTS:--
Potato  ---- 1 big peel and cut in to small cubes
Carrot  ----  2 peel and cut in to small cubes
Beans   ---   50 gms cut in to half inch pieces
Pumpkin   ----  half inch pieces 1 cup
Brinjal  ----  4 cut in to half inch pieces
Onion   ----  1 big finely chopped
Tomato  ----  1 big finely chopped
Curry leaves  --- 2 springs
FOR MASALA PASTE:--
Grated fresh coconut ---  3 tab sp
Poppy seeds  ---  1 tab sp
Dalia (fried chick peas, pottukadalai, buna chana)  --- 1 tea sp
Ginger   ---  1/2 in ch piece
Garlic  ----  6 cloves
Green chillis  ---  4 or according to your taste
Yogurt (curd) ---  1/2 cup
Coriander powder  --- 1 tea sp
Fennel seeds  ---  1/2 tea sp
Cashew nuts  ---  6
FOR TADKA:--
Oil -- 3 tea sp
Cloves  --- 4
Cinamon  --- 1 inch stick
Cardamom  -- 3
Bay leaves --- 2 broken
Cumin seeds  -- 1 tea sp
Fennel seeds  -- 1/2
OTHER INGREDIENTS
Salt to taste
Fresh coriander leaves 1 tab sp for garnishing
Garam masala powder  ---1/4 tea sp optional
METHOD:---
1. Grated fresh coconut, poppy seeds, dalia,ginger,garlic,green chillis,
yogurt (curd), Coriander powder,fennel seeds,cashew nuts grind all these ingredients in to a fine paste and set a side.
2. Heat oil in a pan add cloves, cinamon, cardamom, bay leaves, cumin seeds, fennel seeds and let them splutter
3. Then add curry leaves, chopped oinion and fry till translucent.Don't over fry the onions if onion turn in to brown then youe garvy also change the color, we have to keep them white because we are making a white gravy.
4. Add chopped tomato cook for a few minutes then add vegetable pieces, salt to taste, 2 cups of water cover and cook in a medium heat for 10 minutes or till vegetables are tender.
5. Now add ground masala give a good stir cover and cook for 10 more minutes in a medium heat or till oil separates from the gravy. Here check the gravy if your gravy is too thik then add 1/2 cup more water mix well and bring to full boil, adjust the seasoning cook for 2 more minutes in a medium heat  and switch off the heat, garnish with chopped coriander leaves.
Serve hot with Idlis, kaldosa, iddiyappam, appam, chapati, ghee rice or simply with white rice even this a wonderful combination with poori too.
This is my first post for Blogging Marathon 29th edition under  Cooking With Colors theme let's check other BM members recipes here
 
 

Chocolate Dosa

Dosa is one of the most favorite breakfast in Indian cuisine. Normally we make savory dosa but we have some sweet dosa recipes too. We make a few verities of dosas with different combinations of flours. But a common dosa batter is made with rice and urad dal right. Now to day my recipe for the final day of this week BM is a sweet dosa. We make sweet dosa with Whole wheat flour and jaggery  or sugar and garnish with grated fresh coconut. Now I am going to give twist to that sweet dosa with  my favorite ingredient Chocolate.
                                                                        After I finish making this chocolate dosa I realise that only coco powder will give a light color and mild flavor to the dosa. If you like can add two tab sp of chocolate sauce or melted chocolate to the batter, That will give more chocolate flavor to the dosa. You can spread some chocolate sauce or nutella on top and roll it and can make a lunch box or snack box for your kid. Let's check the recipe.
INGREDIENTS:--
FOR JAGGERY WATER:-- You would like to use jaggery for this sweet dosa. Take 1/2 cup grated jaggery in a bowl  add 1 and half cup water and mix well to dissolve jaggery then strain the jaggery water
Wheat flour---   1 cup
Rice flour  --- 2 tab sp
Coco powder   ---- 4 tab sp
A pinch of salt
Ghee for frying
METHOD:--
1. Mix wheat flour, rice flour, coco powder, a pinch of salt mix well to combine every thing.
2. Add jaggery water to flour mix and whisk well to make batter, This batter should be like a pan cake batter.
3. Heat a dosa pan, pour a laddle sweet dosa batter and spread it like a circle drizele  a tea sp of ghee on the sides cover and cook foe a few seconds in a medium heat then flip the dosa other side and cook for few seconds.
Remove from pan and serv hot as a snack or pack it for snack box.
If you like can add some chopped nuts to this dosa batter
This is my Third post for Blogging Marathon 29th edition under Indian Fusion With Chocolate theme let's check other BM members recipes here

Chocolate Lassi

Now my second twist to an Indian recipe with chocolate is a drink. Lassi is a very popular drink in North India. In South India we rarely have curd with sugar or butter milk with sugar. We have butter milk with salt, ginger and green chilli, some curry leaves this is called Masala majjiga in Telugu. This masala majjiga we have after our meal, But butter milk with sweet taste is not a favorite among telugu people. I don't know some how I like that sweet taste in butter milk.

                                            I have tasted Lassi many times, but what I have tasted in South India it's very different form North Indian Lassi. In North India They make lassi thick, creamy and topped with lots of cream on it.Few years back I have tasted Lassi in Varanasi, That is thick, creamy top with lot's of cream (malai) with a wonderful rose flavor and served in a matki(earthen bowl). And few months back I tried the same lassi in Amritsar where actually the lassi was born. Here also like Varanasi it is thick and creamy. Curd is the most important ingredient for this lassi. Curd should be fresh and sweet sour curd will spoil the taste it should be thick not watery. If you find curd watery then drain the extra water or you can hung the curd for few hours in the fridge. If you hung the curd in room temperature that will become sour. Saffron and rose water are the traditional flavors in lassi but you can give twist with any fruit pulp like Mango, Strawberry, banana. Today I am going to give my twist with Chocolate so let's check the recipe....

 

INGREDIENTS:---
Curd   -----200 gms (chilled)
Drinking chocolate  --- 2 tab sp
Milk chocolate bar ---  2 tab sp melted
Coco powder  --- 2 tea sp
Sugar   ---  2 tab sp ( I prefer less sugar you can add as your required)
Water  ---  1/4 cup
Few ice cubes
METHOD:---
Take all the ingredients in a blender jar and blend till they mix evenly.
Pour in to glass and top with chocolate shavings and some toasted almonds
Serve chilled.
This is my second post for Blogging Marathon 29th edition under Indian Fusion With Chocolate theme let's check other BM members recipes here

Chocolate Gulab Jamoon

I am a big chocoholic I like to have chocolate any time and any form. Even I like my coffee with chocolate flavor some times. When Valli announced this chocolate theme for this month BM I just took this. Because it is my favorite ingredient and that is in to Indian means it is a fusion. I like to have chocolate in any form but not with chili and mint flavor some how I don't like those two flavors. Any way that is my choice.
                                                                   This gulab jamoon recipe I have tried few times first time I tried with kova mixed with coco powder, that time they turned out little hard an lightly bitter. May be that time I fried for long time. Second time I tried it with only drinking chocolate but this time I didn't get the chocolate flavor means a very mild flavor. So this time I used both coco and drinking chocolate and stuffed the jamoon balls with milk chocolate pieces. And ohhh this is what a perfect chocolate gulab jamoon, I am just enjoying them. let's check the recipe...

INGREDIENTS:---

Gulab jamoon mix  --- 1 pak 250 gms
Coco powder  ---  2 tea sp
Drinking chocolate powder  ---- 2 tea sp
Milk chocolate  ---- 1 bar cut in to 1/4 inch cubes
Sugar ----     300 gms
water for sugar syrup  -- -1 and half cup
Oil for deep frying or ghee
METHOD:---
1. Take jamoon mix, coco powder, drinking chocolate powder in a mixing bowl add little water and make soft dough.
2. Take a small portion of this dough keep milk chocolate cube in the center cover and give it in to a ball shape.
                                               

3. Heat oil in a deep frying pan drop this chocolate stuffed ball in to oil keep the heat in to low flame and fry till light brown
4. In the mean while mix sugar and water bring to a full boil and make a syrup.
5. Now drop this fried chocolate balls in to hot syrup and set aside for 10 minutes
Serve hot with rabadi or firni..
If you want to make them more chocolaty then check this

INGREDIENTS:---

Melted milk chocolate   ---- 1/2 cup
Julab jamoons  ---- 10
tooth picks
Take one gulab jamoon with the help of a tooth pic and dip it in the melted chocolate, place  the chocolate coated gulab jamoon on a paper cup and leave them in the fridge for at least half an hour.
Serve this with a scoop of ice cream...
This is my first post for Blogging Marathon 29th edition under  Indian Fusion With Chocolate theme let's check other BM members recipes here


 

Dapka Kadi

I hate lizards and flies, at the movement I saw them I will be behind them and will send out of my house. When I finish my kadi and set my bowl to take pictures, two flies came in to my house. I was very busy for one hour in sending them out, finely I am tired but I couldn't send those two flies out. But those are hidden some were in the house, At the movement I started taking pictures one came in front of my camera lance and one on my hand. Now tell me how can I take pictures, again started running behind those flies finely I send them out after one hour, then took my pictures peacefully.
                                                                    For this month Indian Cooking challenge Valli has chosen this delicious dish called Dapka kadi grom Gujarathi cuisine. This is almost like panjabi kadi but with little sweet taste. But that sweet taste is a highlight for this kadi and totally different from South Indian morkozhalambu. For kadi pakodi we make pakodis with chick pea flour. In this recipe we use split moong dal batter to make dapkas. Thanks for the recipe Valli and vaishali
INGREDIENTS FOR KADI:--
Curd  ---  2 cups
Besan(chick pea flour)  ----  5 tab sp
Ginger green chilli paste --  1 tea sp
Curry leaves  ---  6
Sugar  ---  3 tab sp
Salt to taste
Ghee --- 2 tea sp
Cumin seeds  --- 1/2 tea sp
Mustard seeds --  1/2 te asp
Dry red chillies ---  2
INGREDIENTS FOR DAPKA:--
Moong dal (split yellow gram)  --- 1 cup
Oil   ---- 1 tab sp
Ginger and green chilli paste ---  1 tea sp
Sugar  ----  1/2 tea sp
Soda bi carb  ---  a pinch
Salt to taste
METHOD FOR DAPKAS (MOONG DAL DUMPLINGS)
1. Soak mung dal in enough warm water for 4 hours, after 4 hours drain water and blend moond dal in to a fine past in a blender or mixee.
2. Transfer the dal mixture in to bowl add ginger and green chilli paste, salt to taste, sugar, sodabi carb mix well and set a side.
METHOD FOR KADI :---
1. Take besan in a mixing bowl add curd little by little and whisk well.
2. Add 4 cups of water to curd and besan mixture, whisk well to avoid lumps.
3. Add ginger green chilli paste, sugar, salt to taste, mix well and cook in heavy bottom pan on a medium heat, stir in between and cook till it starts boiling.
4. Heat ghee in a small fry pan add mustard seeds let them popup then add cumin seeds, when the cumin seeds crackle add curry leaves and red chillies, add this tempering to kadi  mix well and cook for 5 more minutes on a low heat.
5. Just before serving again bring the kadi to boil and take a little moond dal batter with your fingertips and form in to small dumplings and drop slowly in the boiling kadi.^
6. Keep the heat in low flame and drop all the moong dal batter dumplings in to boiling kadi and wait for five minutes or till dapkas starts floating on the top of the kadi.
Garnish with coriander leaves and serve hot with rotla. I didn't made rotlas but we enjoyed this with roti and rice.
While adding Dapkas to kadi first drop one dapka and wait for it to float to top and then continue with the rest of the batter.
I that didn't come up then your batter is too thin, add little besan to dapka batter and try again.



 

Mango Salsa With Cilantro

This is my final recipe for this week BM. I am cooking from my cooking book collection and my combination for to day is mango and greens. greens I used in this recipe is fresh coriander leaves(cilantro) and spring onion greens. This salsa is a best combination with tortila chips, taco chips. I have adopted this recipe from the book Delicious dips by Diane Morgan in this book you can find some delicious dips (I have tried a few of the they came out so well) and also with few salsa recipes. pick a sweet mango means totapuri mango is best for this. means mango should not be too sour that should be sweet but not ripe. Instead of jalapeno chilli you can use any Indian variate chilli but jalapeno s will give a wonderful flavor. let's check how to make this salsa.
INGREDIENTS:--
Mangoes   ---- 2 cut in to  small pieces
Onion   ---- 1 medium cut in to small pieces
Spring onions  ----  4 chopped
Tomatoes   ----- 2  cored and cut in to small pieces like mango pieces
Jalapeno chilli  --- 1 minced, I used caned if you want use caned the take 6 pieces and chop them
Fresh cilantro leaves (coriander leaves)  --- 1 cup finely chopped
Lemon juice ---- 1 tab sp
Olive oil  ---- 2 tab sp
Salt ----  1/2 tea sp, check and adjust before you serve
                                                           

METHOD:--
1. I a mixing bowl take mango, onion, tomato, jalapeno chilli, spring onion pieces and chopped cilantro mix and set a side.
2. I a other bowl take lemon juice, olive oil and salt mix well to dissolve salt, and then pour over this to mango mixture stir gently to combine.
3. Transfer the mango salsa in to serving dish, cover and set a side for 1 hour and serve.
serve with Tortilla chips or with bread, sprinkle some olive oil on the bread and serve with this salsa.
This is my third post for Blogging Marathon 29th edition under Cooking From A Book let's check other BM members recipes here.
 

Doodhi Paneer Ka Sukha Salan

To day I am going to share one more Hyderabadi delicacy from the same book Royal Hyderabadi Cooking by Master chef Sanjeev Kapoor and Chef Harpal Singh Sokhi. The recipe is Doodhi Paneer ka Sukha Salan. In Hyderabadi cuisine These Salans have their special place with the flavors of their own ingredients.Main ingredient for this salan is the masala paste which is made by typical Hyderabad flavors like Dry coconut, peanuts, sesame seeds and tamarind pulp. This masala is a star for Salan, Salan is normally made with vegetables like Mirchi (big green chillies like Banana peppers) and also a combination of ridge gourd and lamb, karele ka salan and many more like this. Actualy Salan is a gravy based side dish for biriyani or with any Indian bread. Today I am going to share salan recipe with a unique combination that is Bottle gourd and Paneer and this is my choice of combination for second day BM post under cooking from a book theme. So let's check the recipe....
INGREDIENTS:--
Bottle gourd  ---  1 peal and cut in to 3/4 inch cubes
Paneer    ----   200 gms cut in to cubes
Grated dry coconut  ----  2 tab sp
Peanuts  -----  1 tab sp
Sesame seeds  ---  1 tea sp
Tamarind -- 1 golfball size ball
Oil    ----  4 tab sp
Oil for deep frying the onions and panneer
Onion   ---- 1 medium sliced.
FOR SEASONING:--
Cumin seeds   ---  1/4 tea sp
Fenugreek seeds   ---1/4 tea sp
Fennel seeds  ---- 1/4 tea sp
Onion seeds (kalonji)  ---  1/4 tea sp
Mustard seeds  ---- 1/4 tea sp
Curry leaves  ---  8 leaves
Ginger garlic paste ---  2 tea sp
Green chilies --- 4 chopped
Coriander powder  ---  1 tea sp
Roasted cumin powder  --- 1/2 tea sp
Turmeric powder   --- 1/4 tea sp
Red chilli powder  ----  1/2 tea sp
Garam masala powder  ----   1/2 tea sp
Salt to taste 
Fresh coriander leaves  ---- 1 tab sp chopped
                                                                            

                                                                            
METHOD:---
1.Dry roast the coconut, peanuts,sesame seeds, cool and grind in to fine paste with little water and set a side.
2. Soak tamarind in warm water for 15 minutes  and squeeze the pulp with little water strain and set a side.
3. Heat oil in a pan and fry sliced onions till golden brown and crisp remove and set a side then fry paneer pieces for a while remove and set a side.
4. Heat four tab sp oil in a pan add cumin seeds, mustard seeds, fennel seeds, kalonji, fenugreek seeds when they began to splutter add curry leaves, ginger garlic paste and saute till raw smell disappear.
5. Now add the copped green chillies and bottle gourd pieces, salt to taste give a good stir cover and Cook for 15 minutes in a low heat, stir in between.
6. Add coriander powder, turmeric powder, red chilli powder, cumin powder stir for four minutes.
7. Add fried onions, stir fry for few minutes then add peanut and dry coconut paste, tamarind pulp give a good stir and cook till the oil separates
8. Stir fry well to coat the masala all over the pieces, add garam masala powder, chopped coriander leaves again give good stir.
Remove from the stove and serve hot with roti or rice.
This is my second post for Blogging Marathon 29th edition under Cooking From A Book let's check other BM members recipes here.

Char Dal Ka Dalcha

Char Dal Ka Dalcha a small variation of typical Hyderabadi Kaddu ka Dalcha. A traditional Dalcha is normally made with channadal and kaddu(sorakaya, bottle gourd) or with lamb. Using Kaddu is a vegetarian version, a very good combination with Bagara annam. This is my second week in BM 29 and I have chosen Cooking from a book as my theme for this week. Under this theme I am going to cook two traditional Hyderabadi recipes, which are very popular in Hyderabadi cuisine. These two recipe are from Royal Hyderabadi Cooking written by Master chef Sanjeev Kapoor and chef Harpal Sing Sokhi. This wonderful book includes some delicious Hyderabadi non-vegetarian and vegetarian dishes, some sweets from the royal cuisine.
For this theme Valli has given few ingredients and we have to pair them and cook so today my combination of ingredients are Channa dal and toover dal. Here is the recipe for delicious Char Dal Ka Dalcha....
                                                                     

 

INGREDIENTS:--

Channa dal ( bengal gram. spllit chick peas)  ---   1/4 cup

Masoor dal (split red lentils)  ----   2 tab sp

Toovar dal ( pigeon peas, kandi pappu) --- 1/4 cup

Moong dal (split green gram, pesarapappu)   --  2 tab sp

Turmeric powder  ---  1/2 tea sp

Red chilli powder  ---  1 tea sp

Tamarind  -- golf bal size

Onion --- 1 big sliced

Ginger paste  --- 2 tea sp

Green chillies --- 5 slit

Bottle gourd  --- 1 medium size peal and cut in to one inch cubes

 

 

FOR SEASONING:----

Pure ghee  --- 2 tab sp

Cumin seeds  ---  1 tea sp

Dry red chillies   --- 3 broken

Curry leaves  ---  15 leaves

Garlic cloves  --- 6 chopped.

METHOD:---

1.Soak all the dals in enough water for half an hour, after half an hour add turmeric, red chilli powder and 3 cups of water, pressure cook for three whistles. You can cook in a open pan till dal s are completely cooked.

2. Soak tamarind in warm water for ten minuets and squeeze out the pulp with one cup of water, strain and set a side.

3. Now heat oil in a pan add onion slices and fry till golden then add slit chillies, ginger paste saute for few seconds.

4. Add bottle gourd pieces  fry for a while then add cooked dals, salt to taste, cover and cook for ten minutes or till bottle gourd is tender.

5. After that add tamarind pulp and 1/2 cup water cover and cook in medium heat for five minutes stir in between the reduce the heat to low and cook for five more minutes.

6. Now heat ghee in a fry pan add cumin seeds when they starts changing the color add broken dry red chillies, chopped garlic cloves fry till garlic turns light golden add curry leaves fry for a while and add this seasoning to Dalcha cover the dalcha pan with a lid immediately to trap the flavors.

Serve hot with plain rice or Bara chaval or with Hyderabadi chicken biriyani.

This is my first post for Blogging Marathon 29th edition under  Cooking From A Book let's check other BM members recipes here.

 

 

 

Koora Podi

I like my spice powders freshly ground, like sambar powder, rasam powder and some other spices powder like this koora podi. when you add this freshly ground spice powder to your curry that gives a special aroma to your curry. When you make them in large quantity, they will stay for long time but the flavor will disappear. Yes when make and store it for long it helps to cook your food fast but freshly ground masala s makes a Lot's of difference. This koorapodi is one among them.
                                                            This koora podi you can use for Vankaya pulusu and vankaya podi koora, and raw plantain stir fry, cluster beans pulusu and also for some kootus. If you like to add this podi to kootus the add a piece of dry coconut when grinding. So let's check the recipe.

INGREDIENTS:---

Chana dal ---   1/2 cup
Urad dal ---  1/4 cup
Cumin seeds --- 1 tab sp
Coriander seeds   --- 1 tab sp
fenugreek seeds  --- 10 seeds
Garlic cloves ---   6
                                                      

METHOD :----
1. In a frying pan dry roast channa dal in a low heat till it turns in to nice golden color, Remove from heat and set a side.
2. Now add urad dal and fry til golden in a low heat and add this  to channa dal
3. Add coriander seed to the same pan and fry till nice aroma comes out.
Then add cumin seed to coriander seed and fry for a while, remove both the seeds from pan and add to channa dal and urad dal.
4. Now add dry red chillies to the same pan and fry for few seconds remove and add to dal and coriander seeds mixture. Set a side to cool.
5. Grind all this fried ingredients in to a coarse powder.
6. Add garlic cloves to this spice powder and run the blender for a second.
Remove from the blender jar and store it in a airtight container.
This spice powder you can use for Vankaya pulusu (brinjal tamarind curry) or cluster beans tamarind gravy, ( Goruchikkudu kaya pulusu) even for brinjal stir fry.
This is my Third post for Blogging Marathon 29th edition under  Spice Powders theme let's check other BM members recipes here.

 

Sarina Podi (Menasina Podi, Rasam powder)

Sarina Podi aka Karnataka style rasam powder. This spice powder is must in Karnataka cuisine. This basic spice powder is used in many other dishes like Bele saru, Avarekai Sambar, Rasam, Gojju also in palyas and many more recipes. If you have this Sarina podi in your kitchen, you get the perfect aroma of Karnataka cuisine.
                                                  Again here also each family had their own recipes for this spice powder. In some recipes they use only one variety dry red chillies, in some recipes they use two types of dry red chillies one for spice and the other variety for color. For color you can use bedage menasinakai or Kashmiri dry red chillies. Next important ingredient in this recipe is coriander seeds. Most of the recipes they use equal amount of coriander seeds and dry red chillis. But I like to use little less amount of coriander seeds, because I like my sarinapodi really spicy. So this is totally depends on your taste, let's check the recipe.....
INGREDIENTS:--
Dry red chillies  --- 40 (spicy chillies)
Dry red chillies  ---- 20(bedage or kashmiri)
Coriander seeds  ---  100 gms
Cumin seeds   ---- 50 gms
Fenugreek seeds   --- 20 gms
Black pepper  ---   20 gms
Mustard seeds   --- 20 gms
Turmeric powder   --- 1 tea sp
Asafotida   -----  1/2 tea sp
Curry leaves   ---- 1 cup nearly 25 leaves
Oil    -----   50 ml
METHOD:----
1. Heat one tea sp oil in a pan add coriander and fry till you get nice aroma remove and set a side.
2. Heat one tab sp oil in the same pan add both dry red chillies fry for a while remove from heat and set a side.
3. Add few drops oil and fry cumin seeds, mustard seeds, black pepper, fenugreek seeds one by one by adding few drops oil each time till they turn light brown remove from heat and add them to coriander seeds.
4. Finely fry curry leaves for a second remove and add to coriander seeds and let them cool.
5. Grind all these fried ingredients with turmeric powder and asafoetida in to a fine powder.
let it sit for a while and store it in a air tight container, This will stay fresh for three months.
This is my second post for Blogging Marathon 29th edition under Spice Powders For Cooking theme let's check other BM members recipes here


 

Masala Karam

Masala Karam is a type of spice powder what we use  to make curries highly aromatic. Normally we use plain red chili powder to make curries spicy. Instead of using only red chilli powder you can use  this masala karam  in any curry. As usual this recipe is from my mother, She used to grind whole dry red chillies yearly once in a large quantity and then mix this masala  in small amounts to keep the masala karam flavor fresh. If you want to grind other ingredients with dry red chillies , then fry the other ingredients and mix with dry red chillies and grind it in a flour mill. Amma use to do this for my sister but some how I don't like that idea. I always like freshly ground masalas in my cooking so I make this in small amounts for every two months. There are a couple of recipes for this masala karam, each family had their own recipe with a small difference of using ingredients.  If you want to make it in a large amount then here is the recipe.
INGREDIENTS: ----
Dry red chilies --- 1 kg
Coriander seeds   ----  250 gms
Cumin seeds  --- 50 gms
Fenugreek seeds  --- 10 gms
Garlic cloves  ----  100 gms
Salt  --- 50 gms
METHOD:----
1. Remove the stem fro dry red chillies and sun dry for a day.
2. Dry roast all other ingredients one by one exept salt,on a low heat in a fry pan till you get a nice aroma.
3. Add all fried ingredients to dry red chillies and grind in to a fine powder in a flour mill.
4. Add salt to this masala karam mix well.
5. Store this masala karam in a air tight container.

FOR SMALL AMOUNT:--

INGREDIENTS:--
Red chilli powder   ----  2 cups
Coriander seeds  ---- 1/2 cup
Cumin seeds   --- 1 tab sp
Fenugreek seeds  --- 1/2 tea sp
Garlic cloves  ---  1 bulb
Salt ----  1 tab sp
METHOD:--
1. dry roast coriander seeds, cumin seeds and fenugreek seeds one by one in a low heat, till nice aroma comes out.
2. Remove from heat and let it cool and grind in to a fine powder in a blender or mixee.
3. Now add garlic cloves to the masala  and grind for a while.
4. Add this masala mixture to red chilli powderand salt mix well to combine every thing well.
Store this masala karam in a air tight container.
You can increase and decrease the amount of coriander seeds according to your taste.
This is my first post for Blogging Marathon 29th edition under  Spice Powders For Cooking theme let's check other BM members recipes here