Coconut powder, Rasam powder, Idily karam

Coconut powder

Ingredientsts,

• Dry Coconut.              cup ( grated )       
• Red Chilli                    2
• Coriander Seeds.        5 tsp.
• Split Bengal Gram       3 tsp..Cumin                   
• Asafoetida.  (Option )  1 pinch             
• Salt. to taste

Procedure

1. Take a dry pan and heat mirchi ,coriander seeds, Bengal gram dal one after one till ingredients colour change into little brown. 
2. Keep them to cool for few minutes. 
3. Grind all fried ingredients along with coconut and salt  till they become powder.
4. Serve it with hot rice along with ghee.

(Since coconut is used it may not stay for long.) 

Rasam powder

INGREDIENTS:

Toor dal               3 tsp
Coriander seeds   1/2 cup
Pepper corn         1/8 cup
Cumin seeds         1/8 cup     
Fenugreek            2tbs
Asafoetida            1pinch

Procedure

1. Take a dry pan and add toor dal, pepper corn, coriander seeds, fenugreek one after one and roast till the color of ingredients change into little brown.
2. Finally add hing and turn off the heat.
3.  Keep aside and let them cool. Add salt and mix well.
4. Grind all ingredients together and till it become  powder, keep it in a tight lid box.

                  You can use this powder in rasam. 

Idily karam

ingredients: 

• Coriander Seeds.   1cup
• bengal gram:          1/2 cup
• black gram:            1/8 cup
• red chillies:             3
• asfoetida (option)     a pinch
• salt to taste

 Procedure

1. Take a dry pan and fry coriander, bengal gram, black gram and red chillies  till the dals release their flavor and turn golden colour, allow it to cool 
2. Place the fried dals  along with salt in a blender and grind to make a coarse powder. 
3. Store in an air tight container 
4. Serve with South Indian tiffins like dosas and idlis with  ghee or oil.

chimmili (Sesame laddu) Nagulachavithi Prasadam

INGREDIENTS:

• White Till / sesame seeds.    1cup.
• Jaggery                              1/2 cup 

Procedure

1. .Clean the seeds.   Take till in a mixi jar and. make as coarse powder in the mixer.
2.  Cut jaggery in to small pieces and add it the sesame powder in the mix jar, again mixi it for 3 minutes. 
3. Now take the mixture in a plate and  Shape into small balls or laddus of desired size, using your palms.   

Lemon Rice

Ingredients

• Cooked plain rice        2 cups
• Juice of  lemon
• Green chillies               1 Cut into small pieces)
• Groundnuts(peanuts)    10 no.
• Turmeric powder         1/4 tsp
• Curry leaves
• Salt  to taste
• Vegetable Oil -            1 tablespoon
• Bengal gram dal           1/2 tea spoon
• black gram Dal            1/2 tea spoon
• Mustard seeds            1/4 tsp
• Cumin seeds -            1/4 tsp
• Asafoetida                  a pinch
• Sesame powder         3 tsp (Optional: see for preparation  mentioned separately in blog)

Preparation

• Cook rice adding turmeric powder in water. Keep it to cool.
• Heat oil in a pan and seasoning with  Peanuts, bengal gram dal, urad dal, mustard seeds cumin seeds and  asafoetida.
• When the seasoning  becomes brown add green chili and curry leaves, fry for another two minutes. 
• Add  the seasoning, lemon juice and salt to the cooked rice,  mix well.
• Add sesame powder (optional)
• Serve it after 30 minutes.

Sesame Powder ( Nuvvula gunda or podi )

Ingredients: 

• Sesame            : 1 cup
• Red  chillis        : 3
• Salt to taste

Procedure:

1. Take a dry pan and heat red chilli until the colour changes a little.
2. Add Sesame seeds and again fry till the sesame becomes brown.
3. Add salt and grind coursely in a mixi.
4. Serve with hot rice with ghee.

THIS SESAME POWDER  WHEN ADDED WITH LEMON RICE OR PULIHARA (TAMARIND RICE) WILL INCREASE THE TASTE IMMENSELY.

Mixed Dal Powder, Kandigunda, Pesaragunds

Mixed dal Powder

Ingredients

1. Red gram dal        1cup
2. Green gram dal     1 cup
3. Bengal gram dal    1cup
4. Dry mirchi             5
5. Cumin seeds         3tsp
6. Salt to taste            

Procedure

• Take a dry pane and fry the dals seperately until they become golden brown and keep them to cool.
• Add little oil in the pan and fry dry mirchi and cuminseeds , fry  them till they change their colour.  
• Mix it to the fried dals, add salt also and grind  them in a mixi till it become soft powder.
• Remove the powder into tight lid jar.
• It is tasty with rice taken along with some ghee. 

INSTEAD OF 3 DALS AS MENTIONED ABOVE, IT CAN ALSO BE PREPARED WITH ANYONE DAL SINGLY WHEN IT IS CALLED : KANDI POWDER (PREPARED WITH RED GRAM), PESARA POWDER (PREPARED WITH GREEN GRAM), DALIA POWDER (PREPARED WITH FRIED DALIA OR GULLA SENAGA PAPPU). SAME PROCESS TO BE FOLLOWED.

Pesara Gunda   (Green gram dal powder )

kandi Gunda    ( Redgram Dal powder )

GULLA SENAGAPAPPU GUNDA  (DALIA POWDER)

Curry powder

ingredients

Chanadal/                         1 cup        

 Uraddal/                          1/4 cup       
 Coriandor                       1 cup

Coconut (grated)              1 cup

Cum8in seeds                   1/4 cup           
 Red chillies                       6

Taste to salt     

Preperation

1. Dry roast all the above ingredients except coconut in a pan.
2. Add coconut just before turning off the heat and stir well and let them cool.
3. Grind all the ingredients and make coarse powder.Instead of chilly powder you can use this powder/podi in many curries/kuralu/sabji.
4. Store this in a tite lid container and add it to your curries to improve its tatse.and flabvour for nice.

Raw banana curd chatni

Ingredients

1. Raw banana        1
2. Curd                   1 cup
3. Salt to tatse
4. Seasoning

Procedure

• Cut raw banana in to three pieces and cook those(adding sufficient water )until they become soft. 
• Drain the water and peal bananas and smash them lightly. 
• Take curd in a vessel and seasoning with mustarad,cumin, red chili, greenchili and curry leaves. 
• Add salt and meshed raw banana to the curd and mix well. 
• Serve with rice or roti.

Gunta Punugulu

ponganala pan 

Ingredients: 

1. Dosa Batter               :  2 cups
2. Bengal Gram             :  3 spoons soaked in water
3. Green chillis               :  2 finely chopped 
4. Carrot                       :  1 finely chopped 
5. Onion                        :  1 finely chopped 
6. Curry leaves              :  finely chopped 
7. Salt to taste 
8. Oil

 Procedure :

• Take all ingredients in a vessel and mix well.
• Take ponganala pan and apply with  little oil in each pit.
• Pour above batter mixer in each pit.
• Heat in a low flame the ponganala pan with batter mixer till the punugulu turns into light brown. Reverse all the punugulu one by one and cook for another 3 minutes.
• Remove from the pan and serve with sauce or chutney.

Patoli

ingredints

1.  moong dal  or channa dal    1 cup (soaked in water for 2 hours 
2.  big onion chopped              1
3.  green chillis                         2 slit length wise
4.  curry leaves          
5.  mustard seeds                     1/ 2 tsp                 
6.  urad dal                              1 tsp  (minapappu,black gram)
7.  jeera/cumin                         1/2  tsp
8.  ginger                                  1" piece              
9.  turmeric                               1pinch
10.  salt to taste

Procedure

• Grind the soaked channa dal  or moong dal with ginger,1 tsp cumin seeds and salt to a coarse texture adding little water.
• Heat 5 tsp oil in a thick based cooking vessel and seasoning with red chillis, urad dal, mustard, cumin and green chilis..
• Now add  curry leaves  and onions and fry till onion become light brown..
• Now add the dal batter, turmeric and salt , mix well. 
• Fry it for 10-12 minutes. till the paste become dry.
• Now the patoli is ready to serve.