Spicy Powders From Indian Cuisine-2

These powders are used directly as accompaniments to main dish i.e., boiled or steamed rice. In fact these powders are mixed with hot boiled or steamed rice with a dollop of ghee (clarified butter) and eaten. But most commonly oil-sesame or peanut oil is used in place of Ghee.This goes well with Rasam, Chaaru or Sambaar- soup like dishes which are accompaniment to rice. So here are the recipes.....

Pigeon Pea-split and husked

Pigeon Pea-roasted

Split and husked Green Gram

This is split and husked Chickpea.

This is split and husked Black Gram. Actually its husk is black in colour. Hence its name.

1.Pegion Pea Powder :

This is known as Kandi Podi (కంది పొడి) in Telugu as Pigeaon Pea is known as Kandi Pappu (కంది పప్పు) in Telugu and Tuvar Daal (तुवर दाल) in Hindi . 

This is one of the most popular spice powders and is used as a substitute for the regular cooked Pigeon pea known as Mudda Pappu. in Andhra. Pigeon pea is boiled and eaten with hot boiled rice. Various vegetables or leafy vegetables are added to make different varieties.

In the following recipes Green Gram (split and husked) known as Moong Daal (मूंग दाल) in Hindi and Pesara pappu in Telugu and Chick pea or Bengal gram split and husked known as Chana Daal (चना दाल) in Hindi and Senaga Pappu (శనగ పప్పు) in Telugu will also be used.

In olden days pulses with husks were used. But it is better to use de husked split pulses for these recipes.

Ingredients:

Pigeon pea        250 gms

Red chillies dried   4-5

or

Red Chilli Powder 1-2 tsps

Cumin seeds    1 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the pigeon pea and dried red chillies separately and cool.
• If you use red chilli powder it need not be roasted. Adjust the quantity of  this spice according to your taste. 
• Roast Garlic and peel it. It is better to use old garlic ( at least six months old). Newly harvested garlic will have more moisture content.
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine.
• Store in air tight container and use when required.

2.Green Gram Powder:

Ingredients:
Green Gram 250 gms
Red chillies dried 4-5
Cumin seeds 1and 1/2 tbsp
Garlic pods- 5-6 (optional)
Salt to taste

Here we use split and husked green gram.

Method:

• Roast the grams and dried red chillies- separately and cool. 
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content.  
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool It.  
• Store in air tight container and and use when required. 
• Goes well with steamed/boiled rice and hot Ghee(clarified butter).

3. Pigeon Pea-Green Gram Powder:

Ingredients:
Pigeon pea 250 gms
Green Gram 100 gms
Red chillies dried 4-5
or
Red Chilli Powder 1-2 tsps
Cumin seeds 1and 1/2 tbsp
Garlic pods- 5-6 (optional)
Salt to taste

Method:

• Roast the grams and dried red chillies- all separately and cool. 
• If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste. 
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content. 
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool It. 
• Store in air tight container and and use when required.

4. Pigeon pea-Green Gram-Chickpea powder:

Ingredients:

Pigeon pea 250 gms

Green Gram 100 gms

Chick Pea (Bengal Gram ) 100 gms

Red chillies dried 4-5

or

Red Chilli Powder 1-2 tsps

Cumin seeds 2 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the grams and dried red chillies- all separately and cool.
• If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste.
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content. 
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool it.
• Store it in air tight container.

5. Mixed Grams Powder:

Ingredients:

Pigeon pea 250 gms

Green Gram 100 gms

Chik Pea 100 gms

Black Gram 100 gms

Red chillies dried 4-5

or

Red Chilli Powder 1-2 tsps

Cumin seeds 2 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the grams and dried red chillies - all separately and cool. 
• If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste. 
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content.  
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool it. 
• Store in air tight container and and use when required. 

More to come in my next posts. Try and let me know how they taste.

Spicy Powders From Indian Cuisine-1

Indian Cuisine is famous for its use of exotic spices in various combinations. Each region or State will use different combination of spices in different quantities. Cuisine of each region has its own identity like cooking practises, using of specific ingredients etc. For example one can identify cuisine from Kerala by usage of coconut oil and coconut. Similarly the recipes from Brahmin Kitchens, do not include heavy quantities of garlic or other spices as they mostly eat, vegetables, lentils etc. 

Spices are used for adding or enhancing taste of a dish. But they have many medicinal and curative properties. Our Grand mothers and mothers had many a kitchen remedy for health and beauty which have no side affects and are safe even for children.

Some of the spices used daily in our kitchens

Spices used in pickling

Now coming to the point, Spices are used as a whole or powdered after roasting or frying . In this series of posts, I am going to introduce to you the various powders used in India Kitchens. 

Spicy powders are called as "Podis" in Andhra- can be either used for :

• Giving taste or seasoning- that is as a part of cooking for enhancing or adding that particular/specific taste to a particular dish or in pickles and chutneys. Like the Garam Masala, chilli powder, pepper powder, cardamom powder, Rasam Powder, Sambaar Powder etc. They ca also be used for stuffing vegetables etc.
• There are one variety of powders like Kandi Podi, Senaga Podi, Nuvvu podi -used mainly in Andhra as an accompaniment to a main dish of  boiled or steamed rice or snacks like Idlis, dosas etc. These can be consumed directly in combination with main course.

I am going to post recipes of both the categories in my coming posts. So try them and enjoy. I will also be posting recipes of those spice powders which are used as remedies for health -general, for children for pre and post pregnancy, beauty care etc.

The ingredients used for these powder may be only spices like coriander seeds, fenugreek, mustard, cumin, fennel, caraway, nigella seeds, cardamom, cinnamon, cloves, red chillies, garlic, ginger, dried ginger, black pepper  etc or these may be mixed with other ingredients like pulses or even vegetables.

Before preparing the powders:

• Use always fresh ingredients. Using old ones will mar the taste.
• Clean them thoroughly as they may contain small stones, sand or dust particles and other such things. These days we do get cleaned spices. But it is better to check them once.
• It is better to sun them once either by directly placing them in the sun or in the shade to remove the moisture content for better storage. But too much sunning can also reduce their taste and colour.
• If the recipe requires, the spices should be roasted or fried in oil. Experiment with different processes as taste will differ with different process. Cumin seeds powdered as it is and powdered after roasting tastes differently. 
• When roasting ingredients, use a thick bottomed deep frying pan. Heat it first add the  ingredients etc and roast till they loose their raw taste and smell roasted. Roast each ingredient separately as roasting more than one ingredient may result in uneven roasting of some and burning of some. Keep stirring the ingredients while roasting so that they get roasted evenly without burning. 
• Prepare small quantities of powders which can suffice for a fort night or maximum a month. The longer you keep them the staler they become.
• If you are using them to season a dish, prepare them just before cooking the dish. However for daily use, we don't have any choice but to prepare and store in advance.
• Store them in small air tight containers, preferably glass or plastic.

Keep watching my blog for many traditional recipes from the Kitchens of Andhra and other parts of India......

Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-6

MANGO PICKLES -5


My previous Posts on this topic are here:
http://spiceomylife.blogspot.com/search/label/Andhra%20Pickles


12. Spicy Aavakaya (मसालेदार आम का आचार-మసాలా ఆవకాయ):


Ingredients:

Raw Mangoes 10(big)
Red Chilli Powder 250 gms
Mustard Seeds 150 gms
Coriander Seeds 150 gms
Cumin Seeds  100 gms
Fenugreek Seeds 100 gms
Turmeric Powder 2 Tbsps
Black Cumin Seeds 10 gms
Cardamoms 10 gms
Cloves 10 gms
Cinnamon 10 gms
Ginger 150 gms
Garlic 150 gms
Salt 250 gms
Sesame Oil 750 gms


For Tempering:
Mustard Seeds          2 Tbsps
Cumin Seeds            2 Tbsps
Fenugreek Seeds      1 Tbsp
Dried Red Chillies    4-5
Asafoetida powder    1 tsp


Method:

• Clean and wipe Mangoes thoroughly.
• Cut them into pieces with the hard shell as explained in my Recipe sl 1 Simple Aavakaya
• Roast Fenugreek seeds, Coriander Seeds, separately and powder.
• Powder Mustard seeds.
• Powder together Cinnamon, Cardamoms, Cloves and Black Cumin Seeds.
• Clean, peel and grind together Ginger and Garlic. Make sure that Ginger has no moisture if you have cleaned it with water. Wipe it thoroughly and let it dry for an hour or so in shade.
• Mix in, Salt, Turmeric, Mustard powder and Red Chilli powder, thoroughly.
• Now add some oil enough to wet the mixture and mix well. Roll the mango pieces so that they are well coated. Store this in a jar and leave for 3-4 days.
• On 5th day, mix the pickle thoroughly and adjust the taste of salt or chilli/mustard.
• For Tempering: Heat the remaining oil to a smoking point, add Mustard seeds, Fenugreek seeds, Cumin seeds, when it starts crackling add Red Chillies cut into pieces and Asafoetida powder.
• Now add ginger garlic paste and fry well till the oil separates.
• Add the Coriander Seeds powder, Cumin Seeds powder and fry for few minutes. Add the remaining spices powder and fry for a minute or two.
• Cool it thoroughly.
• Add this to the pickle and mix well. 
• Store properly and use it after 2-3 days.

In my next posts I am going to cover some more recipes on pickles involving raw mangoes. I know the season has ended here since it is raining and monsoons have started. But then I will keep on posting so that may be it may be of use for next year. Any way these days we are able to buy Mangoes almost through out the year, though a bit costly.