Bisi Bele Bath Powder

Today my condiment for Buffet On Table is a spice powder from Indian cuisine. This recipe I wanted to post from long time but some how every time I missed it. There are a bit variations in this recipe means person to person  the ingredients will change a little bit but the whole recipe will be same. Like I make it a but spicy and I use Marati moggu instead of cloves.
                                                                       

                                                                       Marati moggu looks like clove but it is not clove, it taste and smells also different from clove. Marati moggu is specially used in making of Bisi Bele Bath in Karnataka.

Check BISI BELE BATH RECIPE 
Let's check the recipe....    
INGREDIENTS:---
Channa dal   ---  2 tea sp
Urad dal   ----  2 tea sp
Cumin seeds  ---  1 tea sp
Coriander seeds   ---  3 tea sp
Fenugreek seeds  --- 1/4 tea sp
Mustard seeds  ---  1/4 tea sp
Poppy seeds  ---  1/2 tea sp
Grated dry coconut   -- 1 tab sp
Cinnamon  ---  one inch stick
Marati moggu  ---  3 
Asafoetida ---  one pinch
Dry red chillies ---  5 or according to your taste
Curry leaves   ---  5 leaves
Oil  ----  1/2 tea sp
                                                             

METHOD:---
1. Heat oil in a pan and add channa dal and urad dal roast the dal's in a low heat till they turn in to light golden.
2. Now add cinnamon stick, marati moggu, coriander seeds and mustard seeds fry for 2 more minutes.
3. Keep the heat in low now add fenugreek seeds, poppy seeds, dry red chillies and keep frying for two more minutes.
4. Keep frying for two more minutes or till you get the nice aroma, now switch off the heat and add asafoetida, grated dry coconut, curry leaves mix well and allow it to cool.
5. Once the fried ingredients are cool enough to touch grind them in a blender in to a coarse powder.
Store it in a airtight container. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Japanese Curry Powder

Today my recipe is a curry powder from Japanese cuisine. I must say a big thanks to Vaishali for this recipe. I think last year she sent a pack of Japanese curry powder to me. Till then I didn't even know they use all these spices in Japanese cuisine. I used this curry powder for a vegetable curry with rice that is a wonderful combo meal in Japanese cuisine. This curry powder makes the curry wonderful aroma and taste. Also I used this curry powder in  Tempura batter and also some other recipes. Before I post the recipes I finished the curry powder. Then I searched Vaishali's blog and got this recipe. Only thing is I didn't get the color may be because of my chilli powder, but no much difference in the taste and aroma.
Thank you so much for the recipe Vaishali..
Let's check the recipe....
INGREDIENTS:---
Turmeric powder  ---  2 tab sp
Coriander powder  ---  1 tab sp
Cumin powder   ---  1 tea sp
Cardamom powder  ---  1/2 tea sp
Cinnamon powder  ---  1/2 tea sp
Dry ginger powder  ---  1/2 tea sp
Freshly grounder black pepper powder   ---  1/2 tea sp
Red chilli powder (cayenne Pepper) ---  1/4 tea sp
Cloves powder   ---  1/4 tea sp
Fennel powder   ---  1/4 tea sp
METHOD:---
Mix all the spice powders in a big bowl. Mix well to combine every thing and add it to the Japanese curry. Store it in a airtight container...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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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

 

PEPPER POWDER AND PEPPER RICE

Black pepper corns ---- 2 tab sp

Coriander seeds ---- 1 tea sp

cumin seeds ----- 1 tab sp

Curry leaves ---- 10 - 12 leaves

Salt 1 tea sp

Dry roast pepper, coriander seeds,cumin seeds till little warm .

Wash and dry curry leaves make sure there is no water on the leaves and add them to roasted spices then add salt and grind in to a powder.

Sotre this powder in a clean small bottle.

Make little amount and make weekly once .

This improves your digestion.

mix this powder with rice and have it before your meal for this we say modati mudda in telugu that means first rice ball before meal. just 1 lemon size rice ball mix wih this black pepper powder that helps you in In digestion, heart disease and many liver problems

FOR BLACK PEPPER RICE:----

Cooked rice ---- 1 cup

Oil or ghee --- 1 tea sp

mustard seeds ---- 1/4 tea sp

nuvvulu (Till, sesame seeds) --- 1/4 teasp

Salt to taste

Lemon juice ---- 1 tea sp

Pepper powder ---- 1 1/2 tea sp

Heat oil in a pan add mustard seeds let them popup then add sesame seeds than add rice and switch off the heat and add salt to taste and lemon juice, and pepper powder mix well.

Serve with any salad and curd.

This spice pepper powder and rice is on the way to Think spice - Think peppers guest hosted by Divya of Dilse event started by Sunita

PUTNALA PODI (VEYINCHINA SENAGA PAPPU PODI-- SPICY CHICK PEA POWDER)

Fried split chick peas ---- 1 cup (veyinchina senagapappu, hurigadale, pori kadalai, chutney dal,dhalia, putnalu )

Cumin seeds --- 1 tabsp

Garlic ---- 6 cloves

Red chilli powder --- 1 tab sp (according to your taste)

Salt to your taste

If you like you can add 1 tab sp dry greated coconut to this my mom won't add coconut to this so I also didn't add if you kie you can add.

METHOD:----

1. Dry roast cumin seeds till light aroma comes out and add dhalia to this and switch off the flame leave to cool.

2. Now add salt chilli powder and make a powder

3. At the end add garlic and again griend for 2 sec.make afine powder.

4. Remove from the blender and store

This will stay for 6 months yes but if you add coconut then for ithink only for a month.

Serve this with Idli and Dosa or even you can mix this with hot rice and drop of ghee hummmm yummy

This is my entry for COLORS OF TASTE POWDERS : PODIS AS AN ACCOMPAINMENT at KADUMANGA

KARIVEPAKU PODI --- CURRY LEAVES POWDER

In this powder I used 2 cup's of curry leaves . curry leaves :--we Indian people use such a wonderfull, nutrition-packed,aromatic herb in our daily cooking. It is a good appetizer,and good for digetion and hair. and also very rich in iron and folic acid
And cumin and coriander seeds are very effective to help in digetion and liver.
And garlic is claimed to help prevent heart desease including high blood pressure and cholesterol.
So I can say this powder is very help full for your body.Enjoy it




Karivepaku podi:--Curry leaves ---- 2 cups
Red chilies – 20 big
Coriander seeds – 1/2 cup
Cumin seeds – 1 cup
Garlic --- 1 small
Tamarind – small lemon size
Salt according to taste
Heat a pan add coriander and fry till light golden color remove and keep a side. Then add red chilies and fry for few min. remove and add to coriander. Now fry cumin seeds in the same pan till golden color and add to coriander and red chilies. fry 3/4 of curry leaves and grind all above ingredients with salt and tamarind in to a powder at last add garlic cloves and run the mixee for 2sec. remove and store in a bottle or a air tight container. This will stay for 15 days to1 month. if it is not finished!
Yes it will finish with in 1 week in my home
You can serve this one with hot rice and a dash of ghee or with dosa, idli
Apply some ghee on top of the idli and serve this curry leaves powder with a little ghee on top of the powder also this the typical way to serve this powder.

KOBBARI--NUV VULA PODI

grated coconut (dry) – 1 cup
red chili powder – 1 tab sp
cumin seeds – 1tab sp
coriander powder – 1/2 tab sp
sesame seeds – 1/2 cup
6-7 cloves -- garlic
salt to taste
Heat a fry pan and dry roast till it leaves nice aroma cumin seeds and grated coconut and mix all other ingredients and grind in to a powder
You can serve this powder with Idli & dosa
This powder will be a very good combo with hot rice
You can use this powder to sprinkle on top of some currys like potato,beans(any type), ridge gourd(turai,beerakaya,peerukangai)
Even for sabudana kichidi