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

May 17, 2019

Instant Ven Pongal Mix – Homemade Pongal Mix Recipe

After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my instant premix recipes like rava upma mix and aval upma mix, it came out very well in my first attempt. These Indian style travel friendly premix recipes are so useful and handy for working women and bachelors to whip up a quick breakfast or dinner. In fact I loved this ven pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad or for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! For variations, you can coarsely grind the rice and dal and make this pongal mix for quick cooking. Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.



Ven Pongal mix - Homemade Pongal mix recipe


Ven Pongal mix - Homemade Pongal mix recipe

Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.



Cuisine: Tamil nadu
Category: Main course
Serves: 600gms
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Raw rice / Pacharisi - 2 cups
  • Yellow moong dal - 1/4 cup
  • Salt - as needed (I used 1.5 tbsp)
  • Pepper corns - 1.5 tsp
  • Cumin seeds - 1 tbsp
  • Asafetida / Hing - 1/2 tsp
  • Cashew nuts - 10 (Break into pieces)
  • Ginger - 1 inch (Chopped finely)
  • Curry leaves - Few
  • Ghee - 3 tbsp
  • Cooking oil - 1 tbsp
To make ven pongal with mix
  • Ven pongal mix - 1 cup
  • Water - 4 to 4.5 cups (Depends on rice)
  • Ghee - 1 tbsp
HOW TO MAKE INSTANT PONGAL MIX
  1. Heat oil + ghee in a kadai. Splutter pepper corns.
  2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
  3. Remove in a plate.
  4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
  5. Add salt, mix well. Switch off the flame and let it cool down.
  6. Add the roasted cumin + pepper to the rice mixture.
  7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.
PONGAL MIX RECIPE - STEP BY STEP PICTURES
  • Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it.

  • Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate.

  • Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame.

  • Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.  

                          
  • It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like.

  • To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy ! 

Note

  • For variations, you can use steamed rice / boiled rice instead of raw rice.
  • You can also powder pepper + cumin seeds instead of whole ones.

Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !
pongal mix recipe
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April 7, 2019

Tamil Brahmin Sambar Powder Recipe – Iyer Style Sambar Powder Recipe

Tamil brahmin sambar powder
I got this Tamil brahmin style sambar powder recipe from my neighbor friend Subha’s MIL. She is from Trichy. When I was telling Subha about my interest in Tamil brahmin recipes (Tambrahm style), she introduced her MIL who is an expert cook. I learnt few basic Tamil Iyer style recipes like sambar, rasam, more kuzhambu, vatha kuzhambu, puli sadam, pachadi and wrote down all of them in my notebook. At that time she shared her traditional, homemade sambar powder recipe and gave me a box full of it. I also prepared sambar using this sambar powder by adding mixed vegetables. It was so good and flavorful. Soon I will post the brahmin style sambar recipe here. Now I have given the ingredients for sambar powder in bulk quantity. You can sun dry them or dry roast in a kadai. Grind in a flour mill and store it for months. Soon I will try to ask her for smaller portion and update this post. Ok lets see how to make Tamil brahmin style sambar powder recipe.\

Check out my mom's Tirunelveli style and MIL's Thanjavur style sambar powder recipes too.

Rasam powder recipe

Idli sambar powder

Homemade garam masala powder

Other homemade powders

Iyer sambar powder recipe

Tamil brahmin sambar powder recipe


Tamil brahmin sambar powder recipe

Tamilnadu brahmin style sambar powder recipe for making lunch sambar.



Cuisine: Tamil brahmin
Category: Sambar powder
Serves: -
Prep time: 4 Hours
Cook time: 10 Minutes
Total time: 4H10Minutes



INGREDIENTS
1 cup = 250ml
  • Coriander seeds / Dhania - 3/4 kg
  • Red chilli - 1/4 kg (Use 1/2 kg for more spice)
  • Toor dal, Urad dal, Chana dal - 200 gms each
  • Pepper - 50 gms
  • Cumin seeds / Jeera - 50 gms
  • Methi / Fenugreek seeds – 1.5 tbsp
  • Turmeric sticks / Virali manjal - 100 gms
HOW TO MAKE TAMIL BRAHMIN STYLE SAMBAR POWDER
  1. Take all the ingredients mentioned for sambar powder.
  2. Spread in a wide plate and dry them under the sun for 3 to 4 hours.
  3. Instead you can dry roast all the ingredients one by one for few minutes without burning them.
  4. Let it cool. Grind in a rice flour mill to a smooth powder.
  5. After grinding spread the sambar powder in a clean sheet. Let it cool down.
  6. Then transfer to an air tight box.
  7. Take the quantity required for 15 days and store in a box separately.
  8. Use clean spoon to handle and store for months. Enjoy !
TAMIL BRAHMIN SAMBAR POWDER - METHOD 
  • Measure and take all the ingredients given above in a wide plate. Sun dry them for 3 to 4 hours. 

  • Instead of drying under the sun, you can dry roast all the ingredients one by one in a kadai just to heat them slightly. Do not burn any ingredient. It is done to remove the moisture content.

  • Transfer to a plate and let it cool down. Grind in a rice flour mill to a smooth powder.

  • Spread the sambar powder in a clean sheet and let it cool down. Then transfer to a big air tight container. Take the quantity required for 10 to 15 days and store in another small box.

  • Use a clean spoon to handle this powder. It stays good for months. Mami told they keep this powder up to 3 to 4 months.

  • For making sambar, you can use 1 to 2 tsp depending on the need. Soon I will post a detailed post about it.

  • Enjoy !

Note

                            
  • You should either sun dry the ingredients or dry roast in a kadai without burning the ingredients.
  • Its always better to store the sambar powder in two containers. Bulk quantity in one and smaller portion of it in another container. This helps to retain the flavor of sambar powder for long time.

Try this Tamil brahmin sambar powder recipe and use it for months !

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April 3, 2018

Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

Simple idli podi recipe
Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds. Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations.  Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

Idli podi recipe

Simple Idli Podi Recipe - Idli Milagai Podi


Simple Idli Podi Recipe - Idli Milagai Podi How to make Idli milagai podi recipe for idli, dosa




Cuisine: Indian
Category: Podi recipes
Serves: 1 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes




INGREDIENTS

1 cup = 250ml
  • White, round urad dal - 1/2 cup
  • Chana dal - 1/2 cup
  • Red chillies - 25 nos ( I used long ones)
  • Hing / Asafetida - 1/4 tsp
  • Cooking oil - 2 tsp
  • Salt - as needed

METHOD

  1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
  2. Remove in a plate. Add hing to it.
  3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
  4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
  5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.
METHOD - STEP BY STEP PICTURES
  • Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it.
  • Simple idli podi recipe

  • Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal.

  • Simple idli podi recipe

  • Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like.

  • Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

  • Simple idli podi recipe


  • Enjoy !

  • Note

    • Adjust the quantity of red chillies as per your taste.
    • For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it.
    • You can also add few raw garlic cloves while grinding.

    Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !
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    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. But my friends used to buy Sakthi masala rasam powder, aachi rasam powder and MTR rasam powder. They say everything tastes good in its own way.  But I love to grind homemade rasam powder with fresh ingredients & make rasam with it  I have already posted my Tirunelveli 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 this 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


    INGREDIENTS

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

    HOW TO MAKE RASAM POWDER

    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.

    RASAM POWDER RECIPE - STEP BY STEP PICTURES

    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 and chana 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.

    Note

    • 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 and chana 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

    Notes

    • 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 useful.

    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



    INGREDIENTS
    1 cup - 250ml
    • Gram flour / Besan flour – 1.5 cups 
    • Rice flour - 1/2 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 – 1/2 tsp (optional, You can 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 

    HOW TO MAKE BAJJI BONDA MIX - METHOD

    • 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 I add baking soda just before 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 if you have not added already. 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 !
    Note
    • 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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