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Showing posts with label HOME MADE POWDERS. Show all posts
Showing posts with label HOME MADE POWDERS. Show all posts

October 20, 2017

Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi as I love to grind it with fresh ingredients & make rasam with it. I have already posted my aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.
Rasam powder Tamilnadu
When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make rasam podi & idli podi and took video for my reference. The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !
Rasam powder ingredients

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian
Category: Rasam Recipe
Serves: 1 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


1 cup - 250ml
  • Dhania / Coriander seeds - 1/2 cup
  • Pepper - 1/4 cup
  • Cumin seeds / Jeera - 2 tbsp
  • Toor Dal - 2 tbsp
  • Methi seeds - 3/4 tbsp
  • Red chilli - 25 to 30 nos
  • Curry leaves - fistful
  • Turmeric powder – 1/2 tbsp


  1. Measure & Take all the ingredients required for rasam powder.
  2. Sun dry or dry roast one by one.
  3. Cool & Grind to coarse powder.
  4. Store for a month & make rasam with it.


Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months.
Alternatively you can dry roast all the ingredients one by one carefully without burning them
Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate.
Then roast the methi seeds and roast till golden brown.Remove in the plate.
rasam powder recipe
Dry roast cumin seeds and then pepper corns till its heated.
rasam powder recipe
Now roast toor dal till it gets heated.Collect them in the plate.Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate.

rasam powder recipe
Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate.

rasam powder recipe
After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a  slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely.

rasam powder recipe
You can add 1 tbsp of this rasam powder for making rasam for 3 people.
This rasam powder stays good for 1 to 2 months.Use a clean spoon for handling.


  • I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days. 
  • You can skip curry leaves if you don’t like. Instead You can add some fresh curry leaves while making rasam. 
  • Toor dal helps to give some thickness to the rasam.So adding cooked dal water is optional. 
  • Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !
Rasam podi
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August 22, 2017

Kozhukattai Dough Recipe / Kozhukattai Maavu Preparation in 2 Methods

Yesterday I made a post on kozhukattai dough using store bought idiyappam flour/ kozhukattai flour in 3 ways. In continuation with that, today I have shared how to make homemade rice flour for kozhukattai dough/ Kozhukattai maavu preparation traditionally in 2 methods. One by soaking raw rice, grinding to a fine powder, sieve and make kozhukattai outer covering dough with that homemade processed rice flour.  My MIL always follows this method. Second method is to soak the rice, grind to a thin batter and then cook to make a thick kozhukattai dough for outer cover/ Kozhukattai mel maavu. I learnt this one from my friend Shalini. She told me to make this post during last year Ganesh Chaturthi as this is her fool proof method of making homemade kozhukattai maavu. She told beginners would find it useful.
Kozhukattai dough recipe
Last year I couldn’t do it. So I badly wanted to make this post at least this year. Tomorrow I will try to post some interesting kozhukattai variety. Ok, lets see how to make homemade kozhukattai dough recipe / Kozhukattai maavu with step by step pictures and video.

How to make Kozhukattai dough - Kozhukattai maavu, traditional method in 2 ways

Homemade Kozhukattai dough - How to make Kozhukattai maavu in 2 ways

How to make Kozhukattai dough/Kozhukattai maavu at home

South Indian
Cooking basics
20 nos

Ingredients (1 cup - 250ml)

  • Raw rice - 1 cup (Use good quality Sona masoori rice or dosa rice/Maavu arisi)
  • Water - as needed ( 2 cups for method 2)
  • Salt - 1/2 tsp
  • Sesame oil or ghee - 1 tsp
  • Sesame oil - to grease hands

How to make homemade Kozhukattai maavu in 2 ways

  1. METHOD 1 : Wash and soak raw rice in water for 2 hours.
  2. Spread rice in a cloth. Dry for 15 minutes.
  3. Grind to fine powder, sieve.
  4. Dry roast the flour for 2 minutes.
  5. Remove in a plate and cool down.
  6. Grind the roasted flour to remove lumps. Store in a box.
  7. Homemade kozhukattai flour is ready. You can use this as Idiyappam flour too.
  8. METHOD 2: Wash and soak raw rice in water for 2 hours.
  9. Grind to a smooth paste to thin smooth batter. Use the soaked water for grinding.
  10. Heat a kadai with ghee and add rice flour batter.
  11. Mix till thick in low flame. Knead after it becomes warm.
  12. Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough / Kozhukattai maavu - Step by step photo

  • Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
  • METHOD 1: Wash and soak 1 cup of raw rice for 2 hours.Drain the excess water and spread in a cotton cloth.
    How to make kozhukattai dough
  • Let it dry for 15 minutes. Remove the rice and grind to a smooth powder. Sieve and grind the coarse particles again. Sieve twice.
    How to make kozhukattai dough
  • Dry roast the sieved flour for 2 minutes in medium flame till it heated. Make sure you do not heat it more. When you roast it, small lumps may form.So grind to a fine powder after it cools down.
  • Alternatively you can steam the flour in idli pot for 10 minutes. Spread in a plate, cool down and grind it.Homemade rice flour for making kozhukattai or idiyappam is ready. You can store in a box for months. For 1 cup of raw rice, you get approx. 2 cups of flour.
    How to make kozhukattai dough
  • For making dough with this homemade rice flour, boil 1.5 cups of water adding 1/2 tsp salt and oil/ghee.
  • Add 1 cup of rice flour to it. Mix in low flame till it becomes a thick dough.
    How to make kozhukattai dough
  • Remove in a plate and knead using greased hands. Dough will become non-sticky after kneading.
    How to make kozhukattai dough
  • Cover with a wet cloth and lid above it till use. Never allow the dough to dry.Kozhukattai may crack.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • METHOD 2: Wash and soak 1 cup of raw rice using 2 cups of water.Grind to a smooth batter without any grits. Grind for long time. Use the soaked water for grinding.Batter should be thin like dosa batter.
    How to make kozhukattai dough
  • Heat a kadai with 1tsp ghee. Add the rice flour batter. Mix in low flame.It becomes a thick dough. Keep stirring to avoid lumps. When the dough becomes very thick and leaves the pan completely, switch off the flame.
    How to make kozhukattai dough
  • Cover with a lid till warm. Transfer the dough to a plate. Grease your hands with oil and knead the dough for 5 minutes till it becomes very smooth without any cracks.
    How to make kozhukattai dough
  • Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
  • Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.
    How to make kozhukattai dough


  • First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
  • Kneading is important to make the dough crack free.
  • Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
  • Homemade rice flour shown in method 1 can be used to make idiyappam as well.
  • You can also use dosa rice/Maavu arisi instead of good quality raw rice.

Homemade rice flour for idiyappam & kozhukattai.
Kozhukattai maavu
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June 10, 2017

Bajji Bonda Mix Recipe – How To Make Bajji Bonda Pakoda Mix Powder At Home

Bajji bonda mix powder
Bajji, Bonda, Pakoda & Vada are the most popular tea time snacks recipes in India especially South India.Most of us make these crispy, deep fried delicacies during weekends or for guests as evening snacks.My friends in Tamil nadu buy Aachi or Sakthi bajji bonda mix powder regularly.But in my family, both MOM & MIL never buy store bought bajji bonda mix.They make it fresh whenever needed. Both follow the same proportion of besan flour and rice flour to make bajji batter / Bajji maavu. By learning from them, I can make different types of crispy bajji recipes at home easily.Not me, anyone can make it perfect if you know the right proportion of ingredients & the consistency of batter. I never thought of making homemade bajji, bonda mix recipe until Raksha started to eat them during weekends or holidays very often. Whenever I ask her choice of evening snacks, her reply would be mostly onion bajji or homemade cake. I don’t make cakes thinking about the consumption of maida. So I prepare onion/potato bajji or pakoda based on her wish. Sometimes I feel lazy to make it. So I started making bulk quantity of my own, homemade bajji, bonda mix and store in refrigerator for a month. It stays good even without refrigeration. I don’t add food color or cooking soda in the mix. I add them while making bajji only if needed. Lets see how to make bajji, bonda mix at home easily! If you have this mix in hand, you can make varieties of bajji, bonda or pakoda in just 5 minutes.  I hope all the moms like me would find this post usefulHappy.

Do check out my rava upma mix and instant poha upma mix recipes too.

Check out Raw banana bajji,  Potato bajji,  onion bajji,  Karpooravalli bajji,  aloo paneer bonda,  Potato bonda,  Instant bonda,  Mangalore bonda,  millet flour pakoda.

How to make bajji bonda mix at home

Homemade Bajji, Bonda Mix Recipe

Khoya Kaju Gravy RecipeHomemade Bajji, Bonda, Pakoda mix – How to make bajji, bonda mix recipe at home 

Cuisine: Indian
Category: Snacks Recipes 
Yields:  1.5 cups
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup - 250ml
  • Gram flour / Besan flour – 1.5 cups 
  • Rice flour - 1/3 cup
  • Asafetida / hing – 1/2 tsp 
  • Red Chilli Powder –  1.5 to 2 tbsp (Adjust based on spice level)
  • Orange Red food color –   2 pinches ( optional)
  • Cumin seeds or ajwain/omam - 1.5 tsp  
  • Cooking soda or baking soda – 1/4 tsp (optional, I add a pinch of soda while making bajji)
To make bajji, bonda or pakoda
  • Bajji, bonda mix – as needed
  • Vegetables like onion, potato, brinjal, raw banana
  • Water – as needed 
  • Cooking soda or baking soda – a pinch  ( If needed)
  • Cooking oil – to deep fry 


  • In a wide bowl, mix the besan flour, rice flour, red chilli powder, cumin seeds or ajwain, salt, food color ( if using) and mix well. If you want, you can sieve the flour, salt, chilli powder for uniform mixing and then add cumin seeds. Adding soda in the mix makes the bajji absorb more oil while frying.So add  soda while making bajji.
    Homemade bajji bonda mix powder
     Homemade bajji bonda mix powder
  • To make bajji or bonda : Take the required quantity of bajji mix in a bowl.Add a pinch or dash of cooking soda. Mix well.Add water to make a slightly thick batter. If the batter is too thick, vegetables won’t get coated properly. If the batter is thin, bajji will have tails. So add water gradually. Dip the vegetable in the batter, deep fry till golden in color. Please refer my ONION BAJJI RECIPE & POTATO BONDA for more details.
    Homemade bajji bonda mix powder
  • To make onion pakoda : Take the required quantity of bajji mix in a wide bowl.Add thinly sliced onion and mix well. Rest for 5 minutes. Add water and make a thick paste. Onions should be coated well. Add some hot oil and make pakoda. I will try to make a detailed post soon. Check out my Millet flour onion pakoda if interested.
    Homemade bajji bonda mix

  • Enjoy !
  • Adjust the quantity of chilli powder as per your taste.
  • Adding Kashmiri chilli powder gives a nice color to the bajji. You don’t need to add food color too.
  • You can store this mix upto one month.  
  • For masala flavor, you can add garam masala powder & ginger-garlic paste while making bajji.
Make this easy mix at home. Enjoy bajji, bonda anytime !
Bajji bonda mix
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April 20, 2017

Milagu Podi For Idli – Pepper Idli Milagai Podi Recipe

milagu podi for idli
I learnt this recipe from my MIL. Last time when I went to Salem,she kept this podi as side dish for for idli, dosa. Basically Sendhil loves pepper flavored recipes a lot. So my MIL had prepared this pepper podi specially for her sonWinking. We loved it very much and I noted down the recipe immediately.  As we all know pepper has amazing health benefits. South Indians include pepper in their food by making rasam, milagu kuzhambu & ven pongal. Apart from these recipes, I feel this pepper idli podi is a great way to include pepper in our regular diet. The quantity of pepper consumption is more in this podi.  It should be served by mixing with ghee or sesame oil. It tastes the best with hot idli & dosa. Do try this pepper idli podi for a change and reap the health benefits of pepper.Lets see how to make spicy pepper powder for idli and dosa with step by step pictures !
Check out my ellu podi/ Sesame seeds powder for idli, dosa. Its also an interesting & unique recipe Happy.

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February 23, 2017

Thandai Masala Powder Recipe – How To Make Thandai Powder At Home

Thandai masala powder recipe
Thandai is a very popular drink in North India that is mainly served during Holi festival and Maha Shivratri. This drink is the best coolant for body with lots of  health benefits as it is prepared with the combination of nuts, whole spices and milk. Yesterday my neighbor called me to enquire whether we get readymade thandai masala powder or thandai syrup at shops nearby my house. I browsed for some good brands and told her to get Patanjali or Haldirams Thandai powder as these are the well known names to meHappy. She searched in shops but couldn’t get it. So I thought of preparing homemade thandai masala powder and share with her. As I had already shared the recipe of thandai from scratch, I know making at home is very easy. I used to make it regularly for every Maha Shivaratri festival along with our South Indian style arisi vella puttu and offer to Lord Shiva. This year I was planning to make the same following my recipe. But now after my neighbor’s suggestion, I wanted to make and store this homemade thandai masala in advance and prepare it quickly on Shivrathri day. I watched some You tube video recipes and adapted this recipe.I have also watched a video from BBD TV’s travel escapades in which the preparation of thandai with & without bhang from a popular shop in Ujjain was shown.I found it very useful. For this thandai powder recipe, I could see many variations across the web.Some recipes are very simple with just 4 ingredients and some recipes are with bhang as well. But in this recipe, I have not used BhangWinking  . Basically bhang balls are made from hemp seeds and leaves which are washed, cleaned and grinded to a smooth paste. But it should be used in minimum quantity as over dosage induces psychosis, excitement, uncooperativeness and hallucinations.
Thandai masala
This is a very simple thandai masala that can be prepared with easily available ingredients. I have used Khus Khus in this recipe. I know its banned in some of the countries. In that case, feel free to skip it.Yesterday I made thandai using this powder and it came out very well. It was refreshing and we loved it a lot. I have passed some of this powder to my neighbor. I hope her family will like it tooPeace Sign. Ok, lets see how to make Thandai masala powder at home with step by step pictures.
Thandai masala powder ingredients

Thandai masala powder recipe

Thandai masala powder recipe How to make thandai masala powder recipe at home
Cuisine: Indian
Category: Drinks Recipes
Serves: Serves 12-15
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup - 250ml
  • Almond/Badam - 1/4 cup
  • Cashew nuts – 2 tbsp
  • Melon seeds - 2 tbsp
  • Khus khus – 3 tbsp
  • Fennel seeds – 2 tbsp ( OR cumin seeds)
  • Pepper corns – 1 tsp
  • Cardamom – 8 nos
  • Nutmeg - Very small piece (optional)
  • Saffron threads - Few
  • Sugar - 1/2 – 3/4 cup
  • Dried Rose petals - 1 tbsp or 15 nos OR rose essence - 1 tsp
  • Pista – 1 tbsp (Optional , I used it)

  • To make thandai ( For one serving)

  • Boiled milk – 1 cup ( At room temperature, use full fat milk)
  • Thandai powder – 1 tbsp ( Adjust)
  • Ice cubes – few ( 2 nos)

  • Take all the ingredients for thandai masala and keep it ready. Grind them to a fine powder using a mixie. Sieve it and again grind the coarse ones. Use the remaining leftovers for making fresh thandai or lassi. Mix the powder well with a spoon and store in a box. Thandai masala powder is ready !
  • This powder can be stored for 2 months in an air tight box. Use clean spoon to handle.
    how to make thandai powder at home
    Thandai powder recipe
    Thandai powder recipe
  • To make Thandai : Boil thick, full cream milk and let it cool down to room temperature. In a wide bowl, put few ice cubes, add 2 cups of milk and 1 tbsp ( i.e 5-6 tsp) thandai powder. Mix well. Check for taste and add more sugar or thandai powder if needed.
    Thandai powder recipe
  • Strain it using a cloth strainer( Tea strainer) and serve it. If you want to serve later, refrigerate it till use. It tastes the best only when served chilled. The more the standing time, the more tasty it would be!
  • Straining is more important.Do not forget to strain the milk after adding thandai powder.
    Thandai powder recipe
Enjoy !


  • There is no hard and fast rule in the quantity of ingredients for masala. You can reduce or increase it as per your like.
  • I felt pistachios are not needed as it was not mentioned in the Ujjain video.Still I had used just 1/2 tbsp of it. Do not add more. It would dominate the other ingredients in flavor.
  • Do not add more pepper corns. The color of thandai is usually sandal in color if its made without bhang. It looks green when bhang is added.
  • Adjust the amount of cardamom and fennel as they are the flavoring ingredients for thandai.
  • Straining is more important.Do not forget to strain the milk after adding thandai powder.
Try this Thandai powder at home and enjoy this refreshing drink instantly at your will !
Thandai powder recipe
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July 18, 2016

Idli Sambar Powder Recipe – How To Make Hotel Idli Sambar Podi

Idli sambar powder recipe
Homemade idli sambar powder – Idli sambar can be prepared in many ways. But most of the people like hotel idli sambar ( restaurant style idli sambar) as it has got a special flavor.Usually my Mom & MIL makes Idli sambar adding freshly ground spices in addition to our usual Kuzhambu milagai thool/sambar powder just like hotels. My mom calls this powder “Mel podi” in Tamil. My MIL makes this sambar podi every time freshly whereas my mom makes this powder in bulk quantity and stock it for a week. She adds this powder to idli sambar and lunch sambar as well. Its a very simple recipe with just 5 ingredients. Sendhil loves hotel style idli sambar as it is more flavorful than the plain idli sambar. But most of the time especially during busy morning hours, I make a simple onion sambar for idli without adding mel podi. Recently my mom suggested me to grind and store this idli sambar powder and use it whenever needed. I gave a try and it really helped me for quick & easy cooking. Its smell & flavor lasted for more than 2 weeks even though I made in small quantity. If you have leftover lunch sambar in hand, you can add this powder to convert into idli sambar. Check out Notes section in this post. I have shared in detail.Friends, do try this idli sambar powder and make restaurant style sambar at home easily. Lets see how to make it.
Idli sambar powder recipe

Idli sambar powder - Hotel idli sambar podi

Idli sambar powder - Hotel idli sambar podi How to make idli sambar powder at home for making hotel style sambar
Cuisine: Indian
Category: Homemade powders
Serves: 1/2 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 tbsp - 15ml : 1 tsp - 5ml
  • Dhania/Coriander seeds - 1 tbsp (heaped)
  • Chana dal - 2 tbsp
  • Methi seeds/ Fenugreek - 1/2 tsp
  • Cumin seeds/Jeera - 1 tsp
  • Red chilli - 5 nos ( I used byadge & guntur chillies for color & spiciness)
  • Cooking oil - 1 tsp
For variations you can few curry leaves while roasting. Dry grated coconut can be added while grinding but not more than 1 tsp.

  • In a small kadai, heat oil. Add the methi seeds, when it starts to sizzle add the chana dal, pinched red chillies, cumin seeds and dhania seeds.Roast everything in low to medium flame. Make sure no dals or spices are burnt.
Idli sambar powder recipe
  • Let them cool down. Grind everything to a fine powder. Store in an air tight box and use it whenever needed. This sambar powder stays good for one week if stored in an air tight box.
Idli sambar powder recipe
  • Please refer my HOTEL IDLI SAMBAR post for the procedure of making sambar. In that recipe, I have shared the ingredients of spices to roast & grind. No need to make that powder. Instead add 1 tbsp of  this sambar powder at the end.Give a boil.Switch off the flame and garnish with coriander leaves. If you have left over lunch sambar in hand, you can easily convert that into hotel style idli sambar. For that : Season mustard seeds, cumin and curry leaves in ghee ( Add chopped small onions if needed). Add 1 tbsp of this idli powder in the ghee,saute for a second and add to the left over sambar. Dilute 1 tbsp of besan flour in 1/4 cup of water. Add to the sambar. Mix everything well. Let the sambar boil nicely. Check for taste and add more salt or sambar powder if needed.Enjoy !
Note : In this recipe, I have used less number of chillies. So I add either green chilli or add some sambar powder or red chilli powder for extra spiciness. So please add more chilli powder or chillies as per you need.
Try to prepare this sambar 1-2 hours before serving. This standing time helps for all the flavor to enhance while serving. You can use this powder for making sambar 3-4 times.
Try this homemade idli sambar powder and share your feedback with me.

Idli sambar podi recipe

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