I am sorry of late I am not able to post much on my blogs as I am always on the run. I am also not keeping good health. Writing out recipes as I found out is not that easy. I need time as well as the right atmosphere for it. More over when we cook, the measurements of various ingredients are not exact. They are just on an estimation. I don't bother with the measuring jars.But when I write them down I have to be very careful. Or else the dish will not be successful. That is why it takes time.
My previous posts on this topic are here.
Hope you are trying them out. I hope my instructions are clear and easy for you to follow. If there are any doubts or suggestions you can mail me at:
Here is one more:
1. Coriander Seeds Powder: Coriander (leaves) is known as Chinese Parsley, or Cilantro. The leaves are used very widely in Indian cuisine. Its fruit is also used. Coriander seeds or rather dried fruits are known as Dhania(धनिया) in Hindi- even the leaves are referred to as Dhania. In Telugu seeds are known as Dhaniyaalu (ధనియాలు) and the leaves are known as Kothimeera( కొత్తిమీర).
Dried seeds are not only used as spice but also has medicinal values and is used in many kitchen remedies. Here is the recipe for the spicy powder made from these seeds. This can be used to eat with idlis, Dosas, upma or other such South Indian snacks, boiled rice and also as taste maker in curries.
Coriander seeds 250gms
Chickpea 75 gms
Black gram 75 gms
Mustard seeds(black) 2 tbsp
Cumin seeds 2 Tbsp
Fenugreek seeds 2 tsp
Dried red chillies 20
Curry leaves 2 sprigs
Tamarind size of a lemon
Salt To taste
Sugar 1-2 tsp
Sugar 1-2 tsp
Oil 100 gms
- Heat oil in a pan. The flame should be turned to sim(low). First add chick pea and fry for two three minutes. Keep stirring.
- Now add the black gram. Fry the lentils until they turn slightly brown. Keep on stirring to avoid burning of the ingredients. Add Fenugreek and mustard seeds and fry for some more time till the crackling of the mustard seeds is observed. Fenugreek seeds emit a pleasant fragrance and turn brown.
- Now add the cumin seeds, coriander seeds, red chillies and curry leaves and the entire mixture is fried for a few more minutes. Cumin and coriander seeds don't take long.
- Cool to room temperature. Add the remaining ingredients and grind to a coarse powder. I prefer the traditional mortar to the modern food processor. It is a bit hard work, but the powder turns out in the right texture.
- Cool completely and store in air tight container.
You can add a few pods of garlic if you like but first peel them and dry them in shade for some time and then fry them along with other ingredients.