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.

Spicy Powders from Indian Cuisine-5

My other posts on the topic are here...

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

Well here are some more....

1. Dry Coconut Powder  (ఎండు కొబ్బరి పొడి ): 

It is known as Khopra in Hindi and Endu Kobbari in Telugu. The coconut fruit  is left to mature completely on the tree. Once it is done, the water inside it disappears. It is then dried as a whole after removing the outer coir and hard shell or after breaking into halves. It is either sold as a whole or in halves. The whole ones are used in some ceremonies and also for carving designs and presented in marriages to grooms party by the Brides side in Karnataka. They are very beautifully made.

Any way in general the halved kernels are sold in the stores. We use that for cooking .

This powder is great with Dosas and Idlis. Of coarse you can eat it with steamed/boiled  rice. This can also be sprinkled on curries in addition to other spices. This is very easy to make.  While selecting dry coconut, take care to taste them a little bit. Sometimes they taste very stale or oily. It is better to make this powder in small quantities rather than making huge quantities and storing for a long time  to retain the fresh taste.

Ingredients:

Dry Coconut Kernels (halves) 2

Dry Red Chillies  2-3

Cumin seeds 2 tsps

sugar 1 tsp

Salt to taste

Method:

• Grate the coconut. Slightly roast it with out oil or fat for few minutes until it gives off nice smell.
• Roast dry chillies too for it is easier to powder them. Adjust the quantity according to your taste. Grind it to a fine powder.
• Coarsely grind the cumin.
• Mix all well and store in air tight jar or bottle.

2. Coconut and Groundnut Powder:

Ingredients:

Dry Coconut Kernels (halves) 2

Ground nuts or peanuts    200gms

Dry Red Chillies  5-6

Cumin seeds 2 tsps

Sugar 1 tsp

Salt to taste

Method:

• Grate the coconut. Slightly roast it with out oil or fat for few minutes until it gives off nice smell.
• Roast peanuts well and cool them. You may remove the husk. But it is tastier and nutritious with the husk.
• Roast dry chillies too. Adjust the quantity according to your taste. 
• Grind peanuts and chillies to a powder.
• Coarsely grind the cumin.
• Mix all ingredients well and store in air tight jar or bottle.
• This can be served with, Idly, Upma, Dosa and Rice.

NOTE: The easier way out with Coconut is to cut it into small pieces and put them in the food processor. It gets grated into a fine powder saving time and energy.

Still many more spicy powder recipes....Keep a watch......

Spicy Powders From Indian Cuisine-4

My previous posts on this topics are here:

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

Unroasted Groundnuts.

Roasted Groundnuts

1. Groundnut Powder (వేరుశెనగ పొడి)

Ingredients:

Groundnuts  250 gms

Grated dry Coconut   5ogms

Red Chillies dried 4-5

Cumin seeds  1 Tbsp

Garlic pods- 5-6 (optional)

Curry leaves 4-5 sprigs

Salt to taste

Sugar  2 tsps

Method:

• Roast the groundnuts till well roasted. Roast on very low fire and keep stirring constantly so that it does not get burned. Generally the skin is removed by gently rubbing the roasted nuts and .....But I prefer not to.
• Roast dried red chillies and cool. 
• Roast Garlic and peel it. 
• Roast Curry leaves till they loose their moisture.
• Cool them well and grind these ingredients to a powder. Let it be slightly coarse.
• Add the grated coconut (this can also be slightly roasted), salt and sugar. Mix well
• Store in air tight container and use when required.
• This can be eaten with boiled rice, Idlis and Dosas. This can also be used in curries as spice powder or sprinkle a little on cut fruits or salads to enhance the taste and increase the nutritive value.

2. Groundnut -Sesame-Coconut Powder
 (వేరుశెనగ-నువ్వులు-ఎండుకొబ్బరిపొడి)

Ingredients:

Groundnuts  250 gms

Sesame seeds  100 gms

Grated dry Coconut   5ogms

Red Chillies dried 4-5

Cumin seeds  1 Tbsp

Garlic pods- 5-6 (optional)

Curry leaves 4-5 sprigs

Salt to taste

Sugar  2 tsps

Method:

• Roast the groundnuts till well roasted and prepare as explained above.
• Roast sesame seeds separately.
• Roast dried red chillies too.
• Roast Garlic and peel it. 
• Roast Curry leaves till they loose their moisture.
• Grind these ingredients and to a powder. Let it be slightly coarse.
• Add the grated coconut (this can also be slightly roasted), salt and sugar. Mix well
• Store in air tight container and use when required.
• This can be eaten with boiled rice, Idlis and Dosas. This can also be used in curries as spice powder or sprinkle a little on cut fruits or salads to enhance the taste and increase the nutritive value.

Spicy Powders From Indian Cuisine-3

My previous posts on this section are here:

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

1. Chick Pea Powder :Chick Pea is also known as Indian Pea or Bengal Gram. Split and husked chickpea looks like this.

Where as puffed Chick pea looks like this.

The Chickpea is dry roasted over hot sand to puff it up like it is done for making puffed rice or pop corn etc. This cannot be done at home. In India this is easily available in all super markets or provision stores, as a whole or split varieties and is a great snack. People love to eat this as it is and is also used for making many snacks etc.

Ingredients:

Chick pea 250 gms

Red chillies dried 4-5

or

Red Chilli Powder 1-2 tsps

Cumin Seeds 1 tbsp

Garlic pods 5-6 (optional)

Dessicated or grated Dried Coconut 2-3 Tbsps (optional)

Salt to taste

Note: Puffed chick pea has to be used.

Method:

• Roast dried red chillies 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 (except for coconut) and grind to a powder. After it cools add the coconut, mix well and store. 
• I generally make sufficient quantity of this powder (without dried coconut) to last me a month and store it. When ever I use, I mix the required quantity of dessicated coconut. If we add the coconut and store it for more than 15 days, the oil content in the coconut gives a stale taste. 
• Store in air tight container and use when required. 

This powder is highly nutritious and tasty. This can also be used in cooking other dishes which I will post separately.

2. Sesame Seeds Powder: This powder can be made in two ways.  I am posting both the methods. Sesame seeds are black as well as white in colour. Mostly the white one is used for cooking purpose. Cleaned and de husked sesame seeds of white variety, are white or slightly creamy colour are more tastier than the raw variety.

One should be care full when roasting or deep frying Sesame seeds as they start popping all over.

Recipe-1

Ingredients:

Sesame Seeds 250 gms

Red Chillies dried 4-5

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the Sesame seeds until it turns slightly brown and gives of a nice smell. Roast on very low fire and keep stirring constantly. 
• Roast dried red chillies and cool. 
• Roast Garlic and peel it. 
• Mix all the ingredients and grind to a powder. 
• Store in air tight container and use when required.

Recipe- 2

Ingredients:

Sesame Seeds 250 gms

Red chillies dried 4-5

Split and de husked Black Gram 2 tbsp

Mustard Seeds 1 tbsp

Cumin seeds 1 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Heat oil to a smoking point. Keep the flame  on very low. 
• Add Black gram and fry for a minute or two. Add mustard seeds and after a minute add Cumin seeds and red chillies. 
• Add peeled Garlic pods. Fry for a minute or two. 
• Now add Sesame Seeds and fry till it turns golden brown and gives of nice smell. Take care to keep on stirring to avoid burning the seeds. Cool it well. 
• Grind it to a powder along with salt. 
• Store in air tight container and use when required. 

This is very tasty and also good for health when used in moderation. Sesame seeds are rich in Calcium, Iron, Magnesium and also Vitamin B and E. So this is good for growing children and women in particular, as this is supposed to cure Menstrual problems. 

More Recipes to come. Keep a watch on my blog.......

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......