Bisibele bath powder | Sambar rice powder

Ingredients:

Black Pepper - 1/2 tspn
Cumin Seeds - 1/2 tson
Methi Seeds - 1/4 spn
Cinamon - 1 inch pieces - 4 nos.
Cloves - 4 - 5 nos.
Marati moggu - 4-5 nos.
Channa dal - 100 grm

Urad dal - 60 grm

Coriander seeds - 50 gm
Dry coconut - 1 cup (Grated)
Dry chillies - 50 grm
Poppy seeds - 25 grms

Method:

1) With a tspn of oil roast Channa dal, Urad dal till they turn golden brown on medium flame.

2) Dry roast Coriander Seeds, Cinamon, marati moggu, cloves, methi seeds, cumin seeds, black pepper till they give out good aroma.
3) Roast the dry chillies separately
4) Roast, poppy seeds on the same hot pan. and

5) Take a vessel add all the roasted ingredients and mix together.

6) Once the mixture comes to room temperature, blend this mixture to a course powder and keep aside.  

7) Roast dry coconut to slight brown colour and add it to the blend mixture.

8) Now, blend all together once again and
9) Bisibele bath powder is ready to be used to make bisibele bath or also to enhance the flavour along with any vegetable.

Enjoy the recipe

Cheers!
Madhavi

Vangibath Pudi

Vangibath Pudi

Ingredients:

Channa dal - 1 cup

Urad dal - 3/4 cup

Coriander seeds - 3/4 cup
Cinamon, marati moggu, cloves - all mix 10 grm (Cloves being on the higher count)
Poppy seeds - 25 grms
Dry coconut - 1 cup (Grated)
Dry chillies - 50 grm

Oil for roasting

Method:

1) With a tspn of oil roast Channa dal, Urad dal till they turn golden brown on medium flame.

2) Dry roast Coriander Seeds, Cinamon, marati moggu, cloves till they give out good aroma.
3) Roast the dry chillies separately
4) Roast, poppy seeds on the same hot pan. and

5) Take a vessel add all the roasted ingredients and mix together.

6) Once the mixture comes to room temperature, blend this mixture to a course powder and keep aside.  

7) Roast dry coconut to slight brown colour and add it to the blend mixture.

8) Now, blend all together once again and
9) Vangibath powder is ready to be used to make Vangibath (Brinjal Rice) or also to enhance the flavour along with any vegetable.

Enjoy the recipe!

Cheers!
Madhavi

Rasam/Gojju Pudi

Rasam Pudi

Ingredients:

Dry Chillies - 1/4 kg (Byadige menasinakai)
Green Coriander Seeds - 1/4 kg
Black Pepper - 100 grms
Cumin Seeds - 150 grms
Methi Seeds - 50 grm
Mustard Seeds- 25 grm
Curry Leaves - 1 bunch/2 handful
Turmeric - 2 tbl spn
Hing - 25 grms

Method:
1) Dry roast mustard, Methi seeds, mustard seeds, cumin seeds, Green Coriander seeds till splutter and give out good aroma.
2) Roast black pepper with little ghee and keep aside.
3) Roast chilli and curry leaves with 1 tspn of oil.
4) Mix all the roasted ingredients and add hing and add turmeric on the mixture while roasting in small portions.
5) Once they come to room temperature, grind all the above to a fine powder
6) Rasam powder can be stored in air tight container for months.

Cheers!
Madhavi

Chutney Pudi

Chutney Pudi

Ingredients:

Channa dal - 1 cup

Urad dal - 3/4 cup

Dry chillies - 2 hand ful / 250 grm (50-50 mixture of Byadige menasina kai / guntur menasinkai)

Curry leaves - 2 hand ful

Tamarind - one hand ful (or as per taste)

Dry coconut - 1 cup (Grated)

Hing - 1/2 tspn

Salt to taste

Jaggery - 1/2 cup (finely crushed)

Method:

1) Dry roast Channa dal and urad dal separately till golden brown on medium flame and keep aside.

2) Next, dry roast Dry chillies and blend it to a course powder and keep aside.

3) Now, Dry roast Curry leaves and tamarind separately and keep aside.
4) Now, take a broad vessel mix roasted channa dal, urad dal, Chilli powder (Use as per your taste).
5) To this, add tamarind, salt to taste, curry leaves and hing and mix all of these ingredients well.

6) Now, blend this mixture to a course powder and keep aside.  

7) Roast Dry coconut to slight brown colour and blend it to a course powder separately.

8) To this add the above made mixture and blend all together, now add salt and jaggery and keep aside.

9) Take a small pan to this add 2 tspn oil and wait till oil is hot. Once hot, switch off the stove, add 1/2 tspn of turmeric and pour the oil on the chutney powder and give it a good mix.

10) This powder can be stored in the air tight container for few months and will be excellent to eat with hot rice with some ghee, or Idlis or dosas or even chapati.

Cheers!

Madhavi

Sambar Powder

Sambar Powder:

Ingredients:

Channa Dal - 1 cup

Urad dal - 3/4 cup

Coriander Seeds - 2 cup

Dry Chillies (Byadige Menasinakai) - 1/4 kg

Jeera - 1/2 cup

Cinnamon sticks (Chekke) - 25 grms

Dry coconut - 1 full (Grated)

Method:

1) Dry roast all these ingredients separately till they get crispy (other than chillies) with little oil.

2) Grind all the ingredients together to a course powder (Excluding dry coconut),
3) Now, blend dry coconut separately and mix it to the above ground mixture.
4) Powder is ready to be used to make sambar. You can store this powder in air tight container and use it when ever you want to make sambar or any curries.

Cheers!
Madhavi