Spicy Powders from Indian Cuisine-6

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.

http://spiceomylife.blogspot.com/search/label/Spicy%20Powders

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:

summersofindia@gmail.com

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.

Ingredients:

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

Oil    100 gms

Coriander seeds- dried.

Chick peas-split and husk removed

Black gram- split and husked

Fenugreek seeds

Black Mustard Seeds and Dried Red Chillies

Curry leaves

Method:

• 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.

This is how it looks.


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.

Greetings On Dasara

Wishing all my friends a very Happy Dasara

Spicy Chillies

OK once more I am posting recipes on green chillies or peppers. These are from authentic Andhra cuisine. I love them. They are very tasty and are eaten with cooked rice and Dal (lentil). The Dal can be Phikki Daal i.e., just boiled with enough water. Salt and turmeric is added. Some like it a bit watery-pouring consistency like in North India. In South it is called Mudda Pappu but it is very thick and turmeric is not added. Or the Dal can be prepared adding leafy vegetables or other vegetables. These spicy chillies go well with these Dals and also with curd rice.

Before I give you the recipes some points to be noted first. The chillies should be green, tender, medium sized but broad and thick skinned. Choose less spicy ones according to your taste. Too much spiciness will not bring out the taste of the ingredients used for filling them. Clean them and wipe them dry. Air them for an hour or two so that the moisture  completely dries off. If not they don't keep beyond a day or two.

1. Vaamu Mirapakayalu

Vaamu means Ajwain (Hindi) or Carom seeds or Bishop"s Weed in English. It is very pungent in taste. But has  excellent medicinal qualities. It is good for digestion, gastro problems, nausea, constipation etc. It improves our appetite. It is very widely used in Indian cuisine.

Ingredients:

Carom seeds     50 gms

oil                    50 gms

Turmeric powder   1/2 tsp

Salt      To taste

Lemons      1

Green chillies  100 gms

Method:

• Grind together, carom seeds, salt and turmeric.
• Piece the green chillies making a slit up to three fourths of its length. Don't slit them completely.
• If you think the chillies are too spicy, remove the seeds. Otherwise not necessary.
• Squeeze out the lemon juice mix with the spicy mixture thoroughly and stuu into the chillies. Place them in a bowl or a bottle-glass or ceramic and pour oil on them.
• See that all the chillies are well coated in oil. Keep aside for 2-3 hours. Then use it.
• Will keep for a week. You can refrigerate them to last for more days.

This is how the chillies should be stuffed.

2 Ava Mirapakayalu

Ava means mustard seeds. We in Andhra Pradesh use black mustard seeds for its pungent taste, in many curries and other dishes. This is powdered and used.

Mustard powder, Salt and turmeric powder

Ingredients:

Mustard seeds Black    50 gms

oil                            50 gms

Turmeric powder       1/2 tsp

Salt                          To taste

Lemons                    1

Green chillies           100 gms

Method:

• It is same as above.