Monday, November 26, 2012

Kothamalli Podi - Dhaniya Powder for Rice

#KothamalliPodi   #DhaniyaPowderForRice [ #CorianderPowder ] :  #CorianderSeeds are one of the most widely used spice ingredients in Indian food for its aroma. They are also extensively used in our traditional medicine. The most essential sambar powder contains approximately equal proportion of coriander seeds and red chilly.
It contains many phytonutrients that  are anti oxidant in nature and help in the prevention of diseases. The seeds are an excellent source of iron, copper, calcium, potassium, manganese, zinc and magnesium. The seeds are also a good source of vitamin C and vitamin B. They are very rich in insoluble dietary fiber, 100 g of seeds have 41.9 g of fiber.
Here a powder [ #podi ] for rice has been prepared using coriander seeds and red chilly.

Ingredients :
1/4 cupKothamalli [ Coriander seeds ]
3 - 4Red chilly [ adjust ]
3 clovesGarlic
1 TspSalt
1/2 TspGingelly oil [ till oil ]

Method :
Heat a kadai on a stove over medium flame with oil.
Add coriander seeds and red chilly.
Keep stirring until coriander seeds give a nice aroma and well roasted.
Transfer into a plate and allow to come down to room temperature.
Coarsely grind roasted coriander seeds and red chilly adding salt.
Finally add garlic cloves with skin and grind well.
Store in an air tight container.

Take hot white rice in a plate.
Add 2 tsp of coriander powder and a tsp of gingelly oil.
Mix well with hand.
Enjoy with murungaikkai sambar.
Wow!! wow! what a combination!! The nice aroma of coriander seeds will surely compel you have more...

You might also like to try

Coriander powder Flax powder for rice Flax n poduthalai powder for rice Curry leaf powder Pepper [ milagu ] powder

Saturday, November 24, 2012

Idly Milagai Podi

#IdliMilagaiPodi : Idli is always relished with Chutney and sambar. But along with those side dishes if spicy idly milagai podi is there, then Idli would be even more tastier. It is prepared with roasted lentils [ dals ], red chilly and sesame [ till ]. Here comes the proportion and method of preparation.


Red Chilly                                       : 15 to 20
Gram dhal(channa dhal)                    : 1/2 cup
Urad dhal                                        : 1/2 cup
Asafoetida                                       : 1/4 inch cube
Till (sesame )                                   : 1/4 cup
Oil                                                 : 3 tsp
Salt                                                : 2 tsp(adjust to taste)

Method :
Take a tsp of oil in a kadai and place over a slow flame.
All the ingredients have to be roasted uniformly one by one on slow flame only.
First fry asafoetida ( hing in Hindi & perungayam in Tamil ) in oil & transfer to a plate.

Now roast red chilly well with a tsp of oil & transfer on to the plate.

Next roast gram dhal, then urad dhal with oil uniformly till they turn to golden color.

Black urad dhal or whole white urad dhal can be used 
Now roast till(sesame) without oil. Keep stirring and when it crackles and makes patt patt sound transfer on to the plate. Pale white colored till will turn to bright white color.

Dry roast salt also to remove any water present in it.

Allow all roasted ingredients to come to room temperature.
First take salt, red chilly and asafoetida in a mixie jar.
Grind well. If the mixie jar is large enough then add the dhals.
Otherwise transfer the ground powder into a clean dry plate.

Then grind the dhals coarsely.
 If the mixie jar becomes hot while grinding wait for few minutes and then grind.
Finally grind the till ( sesame seeds ).
 Now mix all the ground powders well and store in an air tight container.

NOTE : Add 2 or 3 tsp of dry curry powder or add dried or dry roasted curry leaves while grinding to improve its nutrition value and also to get its distinct flavour!!

You might also like to try

Coriander powder
Coriander powder
for rice
Flax powder for rice
Flax powder
for rice
Flax n poduthalai powder for rice
Flax n poduthalai powder for rice
Curry leaf powder
Curry leaf
Pepper [ milagu ] powder
Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes

Thursday, November 22, 2012


#Appam ( #ஆப்பம் ), a dish looks like a #dosai but soft on upperside and crispy on other side.
Appam ( ஆப்பம்) batter is a combination of rice and venthayam ( fenugreek ).


Relish one bite with red hot garlic milaga sauce and next bite with sweet coconut milk wow!! 
Appam can be prepared using a tawa ( dosai kal ) or shallow kadai (appachatty ).

I used to make appam using tawa only as I find it easy & quick.

Prepare appam maavu (appam batter) the previous day.

Keep a tawa on a stove over medium flame and smear oil using a cloth over the surface of the tawa.

Once the tawa becomes hot pour a ladle full of maavu at the centre of the tawa.

Spread the maavu ( batter )  uniformly over the tawa and close with a lid.

Appam gets cooked very quickly.

Open the lid. Don't have to turn other side. Appam has to be cooked one side only 


Transfer the appam on to a serving plate.
In the same way again apply oil over the tawa using the cloth dipped in oil.
Then make appam following the method explained above,
Appam takes very less time to cook.
Serve hot with sweet coconut milk*.

*To prepare sweet coconut milk : Extract milk out of grated coconut. Add jaggary and cardamom powder. Mix well.
Pour this over hot appam and enjoy eating.
If you would like to have a spicy chutney as side dish then red hot garlic milaga sauce would be a very good accompaniment  rather than coconut chutney.

Other Appam recipes you may like to try

Appam Maavu Mystyle [ Appam Batter Mystyle ]
appam maavu
Appam Kerala Style 2
Appam Kerala style 2
Appam Kerala Style 1
Appam Kerala style 1
Sorghum Appam [ Cholam Appam ]
Cholam Appam

Tuesday, November 20, 2012

Madras Rasam Powder

Rasam tastes very good only with freshly ground powder.
But rasam powder can be prepared & stored for a month or so.
For rasam we usually make powder from dhaniya, pepper, cumin seeds only and also
use dhal water. But in Madras rasam we have taken tuvar dhal also to make powder.
So dhal water is not needed. Its very easy to make once the powder is prepared.
Rasam can be prepared with either tamarind or lemon.
Tamarind rasam can be reheated and stored in fridge for a day or two.
But lemon rasam taste is different from tamarind rasam and have to be consumed on the same day.
Lemon is squeezed into prepared rasam only after switching off the stove. So it cannot be reheated.

Ingredients :
Red Chilly                                             : 10
Thuvar dhal                                           : 1 cup
Coriander seeds (dhaniya )                      : 1/2 cup
black pepper                                          : 1/4 cup
Jeera (cumin )                                        1/4 cup

Method :
Dry roast all the ingredients one by one on a slow flame.
Keep stirring for uniform roasting.
Cool all the roasted ingredients to room teperature.
Transfer the ingredients into a mixie jar and grind well.

Mix well the ground powders. Let it cool down to room temperature.
Store in a airtight container.

Saturday, November 17, 2012

Banana Bread

Banana Bread
I am not a big fan of bananas. But I had bought them this week from the supermarket as mom was telling me to eat more fruits. But as usual they were sitting on top of the fridge get riper and I dint eat any of them. And I did not want to waste it, so thought of making banana bread. Came across this recipe in youtube, thought I ll try it today. This recipe is very simple to try , and all the ingredients are readily available at home all the time. This is my first try at making banana bread and it came out perfect.


Dry items:
Maida - 2 cups
baking Powder- 2 Tsp

cinnamon powder - 2 tsp
sugar - 3/4 cup

Wet Items:

eggs - 2
oil ( sun flower oil) = 80 ml
vanilla essence - 1 tsp

raisins - 1/2 cup
Bananas - 4-5 large ones
(Preferably ripe , easier to mash)

( I used vanilla sugar instead of the essence , I used 3 tsp of vanilla sugar)

You ll need two mixing bowls and a bread loaf tin.
Pre heat  over to 180 Celsius.
1) In a mixing bowl mix maida, cinnamon powder, baking powder and sugar.

All the dry ingredients mixed together

2) In another smaller bowl mix two eggs and oil and essence. Just whisk for 1 minute with a fork or spoon. No need to use a electric mixer.

Egg and oil
3) Mash the bananas till they become mushy.

mashed banana
4) Add the egg & oil mixture into the large bowl with all the dry ingredients and mix it. Then add the mashed bananas and raisins.

5) Mix till everything is well combined.

6) Butter a bread mould with butter or oil. Pour the bread batter into it.

7) Bake for 35-45 min , till a toothpick entered at the center comes out clean.

8) let it cool for 30 minutes and then remove the bread from the baking tin and cut into slices.

Can serve this with jam or butter . I love to eat it as it is.
Can add almonds , walnuts or any other nuts to the batter .
Also can bake this in muffin tray lined with paper muffin cups. Bake for 20-30 mins.

Friday, November 16, 2012

Idly Maavu - Batter for Idly

#IdliMaavu  #IdliBatter : I have been shifting home very often from one state to another and the first thing I do after having settled down at a place is finding out a shop to buy boiled rice ( Idly rice ) and urad dhal for idly.
{Nowadays many people don't know that boiled rice is used for making idly since its called IDLI Rice in shops.}
Its not an easy task. There are many varieties of boiled rice and not all will be good for making idly.
Some will be too sticky and the grinder will be stalled while grinding. 
I have to find out a right combination through Trial and Error.
If the rice is too sticky the measurement of rice should be boiled rice 3 1/2 cup and raw rice 1/2 cup.
If the rice is little sticky then 3 3/4 cup boiled rice and 1/4 cup raw rice.
The trial goes on for nearly two months to find out the rice and proper ratio!! 
Three important things to be remembered to make soft idlis. They are
  • Ratio of rice to urad dhal
  • the method of grinding 
  • fermentation

The following measurement is good if you are going to grind #batter [ #maavu ] using wet grinder.

Ingredients :

Idli rice [ Boiled Rice ]     : 4 cups ( heaped )
Urad dhal                          : 1 cup ( within the brim of the cup )

fenugreek ( venthayam )   : 1/2 tsp
Salt                                    : 4 Tsp

Soak rice at least for  3 hours after washing thoroughly.
Soak fenugreek also in a small container.
After 3 hours, Wash the grinder and add the soaked rice with enough water.
Switch ON and run the grinder.

Now in a separate container wash the urad dhal and soak.

Periodically check the grinder and sprinkle water for smooth running.
It takes around half an hour to grind the rice.
It shouldn't be watery and shouldn't ground into smooth batter.
Rice should be ground slightly coarse ( like rawa ) and thick.
Finally add salt and transfer the rice batter into a large vessel.

Now add urad dhal and fenugreek into the grinder with little water.
Sprinkle water at regular intervals to get fluffy urad batter.

After 15 minutes of grinding
It takes around 1/2 hour to grind urad dhal. When it has been ground well bubbles start forming, the batter becomes fluffy and whitish in color. When you put a small amount of urad batter in a vessel containing water, it floats on it. Now transfer fluffy urad batter into the same vessel containing rice batter.

When the urad dhal batter is transferred in to the container it stands over the rice batter since its light and  fluffy.

bubbles coming out of the batter
Wash the grinder with very little water and add that water also to the batter.
Both the batters should be mixed well with hand or ladle.
The container should have enough space for the batter to raise.
Keep it closed in a warm place for 8 hours or over night for fermentation.
After it has raised its ready for making idly.

Idli maavu [ Idli batter ]
rice & urad batter mixed well in a big container

Note : If the mixer grinder is used instead of wet grinder then the measurement will be

Boiled rice ( Idly rice )                : 3 cups
Urad dhal                                  : 1 cup
Venthayam ( fenugreek )            : 1/2 tsp

You might like to try
Cholam Idli [ Sorghum Idli ]
Cholam Idli
Idli making [ How to cook Idli ]
How to cook Idli
Kancheepuram Idli
Kancheepuram Idli
Kambu Idli [ Pearl millet Idli ]
Kambu Idli
rawa Idli
rawa Idli