Monday, January 24, 2011

Sambar powder

Coriander seeds: 1.5 cups
Pepper: 1/2 cup
Toor dhal: 1/2 cup
Kadala parupu(channe dhal);1/2 cup
Fenugreek seeds: 1/8 cup
Mustard seeds: 1/8 cup
Chilli: 2.5 cups


Dry roast all the above ingredients and powder it in a mixie

Store in an airtight container

Poriyal & Curries

Thursday, January 20, 2011

Paruppu Vadai

This vada is easy to make and needs no experience.
Populary called as Masal Vadai in south India.

Level: Easy
Soaking Time: 1 hr
Preparation Time: 30 minutes
Serves: 15 pieces


Channa Dal (Kadala parupu) : 1 cup
Toor dhal: 1 cup
Urad dhal: 1 cup
Hing: a pinch
Salt: 1 teaspoon
Red chillies: 3
Curry leaves: a sprig

If not preparing as Neivedhyam, 2 tablespoon of chopped onions can be added

Step 1:
Soak the dhal in water for 1 hr. Soak 2 teaspoon of channa dal separately

Drain the soaked dhal and blend with all the other ingredients (except curry leaves & 2 tsp of channa dal soake separately) together in a blender without adding water(If required add only little bit)
The consitency should be coarse ad thicker than idli batter

Step 3:
Add the curry leaves and 2 tsp of soaked channa dhal and mix it well.

Heat oil in a pan and fry the vadas until golden brown.
It is easy to make the shape of the vada with this dough.

Home made Ghee

Level: Easy
Cooking Time: 1 hour

unsalted butter

Step 1:

Take a heavy bottom pan and melt the butter sticks in a medium flame

Step 2:
Once the butter has melted completly, lower the flame and leave the pan undisturbed for approximatlely 35 minutes. Do not cover and also the flame should be low
A froth will be formed on top.There will be crackling sounds as well

Step 3:
After 35 minutes, gently stir to find out if the solidified milk has settled down.
You should be able to see the bottom of the pan clearly and the ghee will be golden in color.

Step 4:
Once the milk solids has settled down, switch of the flame immediately.Otherwise the ghee will get burnt.

Leave it uncovered for some more time to cool down and transfer the clear ghee to a clean vessel. The milk solids would have settled at the bottom
You can also use a sieve to filter the milk solids

Need notrfrigerate. Can be stored at room tempature

Slightly heat and melt the ghee before serving (for rice dishes)

Kuzhambu & Rasam