Milagu-Podi-with-Flax-seed

#MilaguPodiwithFlaxSeeds : #Blackpepper or simply #Pepper has been in use since centuries for its sharp pungent [ spicy ] taste and medicinal properties such as anti inflammatory & anti flatulance. It is a good source of minerals like potassium, calcium, magnesium, manganese, zinc and iron. It also contains Vitamin C, vitamine A and many B complex group of vitamines.
#Flaxseeds are also called by name #Linseeds. They are rich in essential fatty acid called alpha linolenic acid also known as omega 3, antioxidant and fiber. Researches found that #flaxseeds lower cholesterol level, controls diabetes and reduce hot flashes of postmenopausal women.
Traditionally #Cuminseeds decoction has been used to treat indigestion since centuries. It has also been used along with #blackpepper to treat common cold.
To get all the goodness of these wonderful spices I have prepared a powder for rice using them.

Ingredients :
1/4 cup	Black pepper
1/4 cup	Cumin [ jeera ]
1/4 cup	flax seeds [ linseeds ]
1 Tsp	Salt [ adjust ]
1 handfull	Dried curry leaves

Method :

Heat a kadai on a stove over slow flame.

Dry roast black pepper [ milagu ] till it becomes slightly hot and gives out aroma.

Transfer on to a clean and dry plate.

Now again in the same kadai dry roast cumin [ jeera ] over slow flame until it becomes slightly hot.

Transfer on to the same plate with roasted pepper.

Now dry roast flax seeds. Keep stirring with a ladle until it crackles.

Turn off the stove and transfer into the the same plate.

Add dried curry leaves into the hot kadai to make it crispy.

Allow all the ingredients to cool down to room temperature.

Grind into a nice powder and store in an air tight container.

Take hot white rice in a plate.

Add a Tsp of prepared milagu podi.

Mix well adding a Tsp of ghee.

Enjoy with sambar or papad.

It can also be used in the preparation of omelette and salads.

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Poondu-Milagai-Podi

#PoonduMilagaiPodi : This is a spicy podi [ powder ] which goes well with Idli and dosai varieties. Poondu milagai podi [ #GarlicChillyPowder ] is prepared using red chilly and garlic. Red chilly is roasted well with little oil till it gives out pungent aroma and turns deep red in color. It is coarsely ground adding salt. Finally garlic pods are added and run for  few seconds.

Ingredients :
20	Red chilly
10	Garlic cloves
1 Tsp	Salt [ adjust ]
1/2 Tsp	Gingelly oil [ sesame/till oil ]
20 - 30	Dried curry leaves [ optional ]

Method :

Heat a kadai with oil on a stove over slow flame.

Add 1/8 Tsp of oil and then the red chilly.

A pinch of salt is added to avoid pungent fumes from chilly affecting our nostrils.

Keep stirring till chilly turns dark red in color and slightly charred.

Transfer on to a plate and allow to cool down.

Now take roasted red chilly, salt and curry leaves in a mixie jar and grind coarsely.

If the jar becomes hot wait for a while to cool down.

Now add garlic cloves with skin and run the mixie for a minute or till garlic blends together.

The spicy n aromatic garlic milagai podi is ready.

Serve along with Idli and dosai.

Serving method : 

Place half a teaspoon of podi in a plate.

Pour a spoon full of gingelly oil [ sesame/till oil ] and mix well using forefinger.

Enjoy well with Idli or dosai.

You might also like to try

Coriander powder for rice

Flax seed idli milagai podi

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

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Coriander-Seeds-Drumstick-Leaf-Powder

#CorianderSeedsDrumstickLeafPowder : Many children and even some adults do not like to eat #greenleafyvegetable.  Somehow the greens have to be included in the daily diet of those people in some way. So the greens can be dried in the shadow and made into a tasty powder along with other condiments.
Wash drumstick leaves thoroughly and spread on a clean and dry cloth. The excess water will be absorbed by the cloth. Transfer the leaves over to a clean and dry plate. Allow to dry in the shadow or inside the house for three to four days or until the leaves become brittle. this can be stored in an air tight container for future use.
 Here let us see a powder which can be relished by mixing with rice using #Drumstickleaves and #corianderseeds to get the nutrients of #Drumstickleaves.

Ingredients :
1/2 Cup	Coriander Seeds
1/2 Cup	Drumstick Leaves[murungai keerai] dried
3 or 4	Red Chilly [adjust]
1 Tsp	Salt [adjust]
3 or 4 cloves	Garlic
1/2 Tsp	Oil

Method :

A week before doing this powder get 1 cup of drumstick leaves.

Wash 2 or three time and drain water completely.

Spread on a clean and dry cloth in a corner of your house to remove excess water.

Allow the leaves undisturbed for a day.

The next day transfer the leaves on to a clean and dry plate.

Keep it inside the house in open condition for 3 to 4 days or until the leaves completely lose its water content and become brittle.

Start doing the powder following the method given below only after the leaves are brittle.

Heat a kadai on a stove with 1/2 Tsp of oil over slow flame.

Roast coriander seed stirring continuously with a ladle.

Add red chilly also along with coriander seeds.

Roast until coriander seeds give out a very good aroma.

Transfer on to a plate.

Dry roast salt to remove water content of it.

Turn off the stove and add dried drumstick leaves.

Keep in the hot kadai for 2 to 3 minutes only.

Then transfer on to the plate along with coriander seeds.

Take roasted coriander seeds, roasted red chilly and salt in a mixie jar.

Make into a coarse powder.

Then add drumstick leaves and grind into a fine powder.

Finally add garlic with skin intact and grind for few second.

Now the aroma of the powder must have hit your nose!!

Healthy tasty aromatic Coriander drumstick leaf powder is ready.

Take hot white rice in a plate and add one or two teaspoon of freshly prepared coriander drumstick powder.

And over it pour a dash of gingelly oil and mix well with hand.

Relish with sambar or vatha kuzhambu.

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Coriander powder - Kothamalli podi

Flax seeds powder for rice

Flax n poduthalai powder for rice

Curry leaf powder - Karuveppilai podi

Pepper [ milagu ] powder

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Araithuvitta-Kuzhambu-Powder

#AraithuvittaKuzhambuPowder : Sambar or Kuzhambu is generally prepared with #SambarPowder. But if the sambar is done with spices that are roasted and made into a paste with coconut on day to day basis then the taste of sambar will be very very tasty and flavorful. This sambar is known as araithuvitta sambar. I used to make a powder with all roasted spices & dhals and then store in a bottle. Whenever I do #araithuvittaSambar I grind the powder & coconut in a blender to make flavorful araithuvitta sambar paste.
Here I would like to give the proportions of spices and dhals [ lentils ] for this powder.

Ingredients :
7 or 8	Red chilly
1/2 Cup	Coriander seeds
1/2 Cup	Gram Dhal [Channa Dhal]
1/4 Cup	Black Gram Dhal [Urad Dhal]
1 Tsp	Black Pepper
2 Tsp	Cumin Seeds
1 Tsp	Curry Leaf Powder
1/4 Tsp	Fenugreek [ optional ]

Note : If curry leaf powder is not available then dry roast 1/2 handful of curry leaves.

Method :

Keep a clean and dry kadai on a stove over a slow flame.

First roast red chilly well until it becomes brittle.

Transfer into a plate.

Then add gram dhal to the kadai and keep stirring with a long ladle.

Roast it until dhal turns golden color.

Transfer on to the same plate with roasted chilly.

In the same way roast urad dhal and transfer on to the same plate.

Next roast coriander seeds.

Roast until it gives out nice aroma and slightly changes to darker in color.

Transfer on to the same plate.

Then roast pepper until it gives out smell.

Transfer on to the same plate.
If fenugreek has been taken dry roast until it turns golden color.
Transfer on to the same plate.

Finally roast cumin until it gives out nice aroma.

Transfer on to the same plate.

Let all roasted items cool down to room temperature.

Then grind them all together or in batches into a smooth powder using a mixer grinder.

Mix well and bring down to room temperature.

Store in a clean and dry bottle or a container with lid.

Store at room temperature for a month or so. Use a clean and dry spoon to take out the powder.

As the time passes the powder tends to lose some of its aroma. So it is advisable to make small quantities of araithuvitta kuzhambu powder to prepare a flavorful sambar or kuzhambu!!

#AraithuvittaKuzhambuPowder is used in the preparation of #VenthayaKuzhambu and #MilaguKuzhambu.

This powder can also be used in the preparation of Tamarind Rice [Puliyodharai] and Vangi Bath.

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Vazhaipoo milagu kuzhambu

Vazhaipoo kuzhambu

Manathakkali Vathakuzhambu

Venthaya [ fenu -greek ] kuzhambu

Pumpkin Morekuzhambu

Masala Powders and Liquid Mixtures

Links to #MasalaPowder and other #LiquidMixture are listed here.

Masala Powder/Mixes

Karuvaeppilai Podi - Curry Leaf Powder

Powder for Rice

Coriander seeds Drumstick Leaf Powder
Kothamalli Podi - Coriander Seed Powder for Rice
Kothamalli Flax seed Powder
Flax Seeds Powder for Rice
Flax n Poduthalai Powder 
Karuveppilai Podi - Curry Leaf Powder
Milagu Podi - Pepper Powder
Milagu Podi with Flax seed
Paruppu Podi
Poondu Milagai Podi
Thengai Poondu Milagai Podi
Idly Milagai Podi
Idly Milagai Podi with Flax seeds



Masala Powder

Sambar Powder
Araithuvitta Kuzhambu Powder

Madras Rasam Powder
Garam Masala Powder



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Pulikachal - Tamarind Rice Mix

Mashed Greens - Keerai Masiyal

Idly Milagai Podi with Flax Seeds

#IdlyMilagaiPodi with#FlaxSeeds : We have already seen the method of preparation of #IdlyMilagaiPodi using lentils and #sesame [ #till ]. But this time I prepared Idly milagaipodi using lentils and Flax seeds.
To know about Flax seeds :
http://en.wikipedia.org/wiki/Flax

Ingredients:
Red Chilly                                                         15 to 20
Gram dhal ( channa dhal )                                 1/2 cup
Urad dhal  ( black gram with skin )                   1/2 cup
Asafoetida                                                          1/4 inch cube
Flax seeds                                                           1/4 cup
Oil                                                                       3 tsp
Salt                                                                      2 tsp(adjust to taste)
1/4 cup                                                                Dried Curry leaves

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 in oil & transfer to a plate.

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

Next fry gram dhal, then urad dhal with oil uniformly till it turns to golden color.

Now roast flax seeds without oil. Keep stirring and when it gives patt patt sound transfer on to the plate.

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

Allow all roasted ingredients to come to room temperature.

First take salt, red chillies and asafoetida in a mixie jar.

Grind well. If the mixie jar is large enough then add the roasted dhals also. Otherwise transfer the ground powder into a clean dry container.

Then grind the dhals coarsely. If the mixie jar becomes hot while grinding wait for few minutes and then grind. Finally grind the roasted flax seeds.

Now mix all the ground powders well and store in an air tight container.

Note: Skin removed Urad dhal [ black gram ] can also be used for this podi

NOTE : If dried curry leaves are not available then add 2 or 3 tsp of dry curry powder or dry roasted fresh curry leaves while grinding to improve its nutrition value!!

You might also like to try

Coriander powder for rice

Poduthalai thuvaiyal

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes

Ideas for breakfast and dinner

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For variety of dishes for Lunch

Lunch recipes