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 cup	Kothamalli [ Coriander seeds ]
3 - 4	Red chilly [ adjust ]
3 cloves	Garlic
1 Tsp	Salt
1/2 Tsp	Gingelly 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 to have more...







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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.

Ingredients:

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 on a stove over 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 down 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!!

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Appam

#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.




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Madras Rasam Powder

#MadrasRasamPowder :
#Rasam tastes very good only with freshly ground rasam powder.

But rasam powder can be prepared & stored for a month or so.
We usually make powder from dhaniya, pepper, cumin seeds for rasam  and also
use dhal water [ Lentil water ].
But in Madras rasam we have taken thuvar dhal [ pigeon pea ] 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 it has to be consumed on the same day.

Lemon is squeezed into prepared rasam only after turning off the stove. So it cannot be reheated.

Ingredients :
Red Chilly                                               : 10 - 15
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 stove over slow flame.

 Keep stirring for uniform roasting.

Cool all the roasted ingredients to room temperature.

Transfer the ingredients into a mixie jar and grind well.

Transfer into a wide basin or plate.

Mix well.

Store in an airtight container.


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Banana Bread

#BananaBread :

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.

Ingredients :

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.

Notes:
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.








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