Ration Arisi Idli Dosa Recipe - How To Make Soft Idli With Ration Rice

I must thank my MIL for teaching me how to make soft idli batter with ration rice (Ration arisi). For the past 2 years my in-laws are getting ration rice (both idli rice/ puzhungal arisi and raw rice / pacharisi) regularly in Salem, Tamil nadu. Most of the people avoid using ration rice/ idli rice because it looks pale yellow in color with lots of dirt, sometimes with worms too. Cleaning itself is a big deal. But my MIL does everything patiently and gives me few kgs whenever we visit Salem. 

After trying so many combinations, my MIL is fixed with this ratio of rice and dal (6:1) to make soft idli and crispy dosa batter using ration rice. So I too follow the same and get good results every time. The biggest problem with ration rice idli is its pale color, sticky in texture with musty smell (We call it as Oora naatham in Tamil). To avoid this & to get white colored idli without any smell, we must wash the rice at least 5 to 6 times before soaking and thrice after soaking. Similarly the quality of ration rice keeps changing. 

Based on that we make idli dosa in two ways by changing the ratio of rice and dal. I have given both of them below. You can follow the ratio of 6:1 (rice : urad dal) if you use grinder. If you want to use our Indian mixie for grinding the batter, use 4:1 ratio. I hope this post will help the people who are using ration rice for the first time. By following this recipe, you can make soft idli, crispy dosa, paniyaram, uthappam and appam with the same batter. Ok, lets move on to the recipe below.

Check out my 15+ idli varieties if you are interested !

How To make Idli Using Ration Rice

How to make soft idli and crispy dosa batter with ration rice

Cuisine: Tamil

Category: Breakfast

Serves: 30

Prep time: 12 Hours

Cook time: 10 Minutes

Total time: 12H10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ration idli rice / Puzhungal arisi - 3 cups OR Ration idli rice + ration raw rice – 1.5 cups each White, round urad dal - 1/2 cup Fenugreek seeds - 1/2 tsp Salt & water - as needed

HOW TO MAKE RATION RICE IDLI

1. Wash the ration idli rice 5 to 6 times to remove the dust. Soak for 4 to 5 hours adding fenugreek seeds. Wash and soak urad dal for 1 hour.
2. Drain the soaked water and wash twice again to remove the bad smell of rice.
3. Grind the rice to a smooth paste adding clean water. Remove the rice batter in a big vessel.
4. Grind the soaked urad dal adding required water. Add water gradually and make smooth, fluffy batter.
5. Add to the rice batter and mix with your hands. Ferment it over night or minimum 12 hours.
6. The next day, add salt and mix the batter well. Make idli in a plate and steam it for 10 to 15 minutes. Rest it for 5 minutes and then remove the idli.
7. To make dosa, take the required batter in a vessel. Add little water. Spread thin dosa in a pan and cook till done. Fold and remove. Serve soft idli and crispy dosa with chutney , sambar. Enjoy !

RATION RICE IDLI - STEP BY STEP PICTURES

Wash the ratio idli rice 5 to 6 times thoroughly with your hands till the water becomes clear without any debris or dust. Remove the husk, black particles while washing the rice. Discard it. Soak the rice in enough water for 4 to 5 hours.  Color of the rice becomes white after soaking. To avoid the musty smell from the rice, again wash the soaked rice twice or thrice before grinding.   Wash and soak urad dal + fenugreek seeds for 2 hours.  After soaking, rice looks white in color. Now drain the soaked water to remove the musty smell in rice. Wash it twice or thrice based on the smell. Add fresh, clean water and grind to a smooth paste. It takes 25 to 30 minutes approx for grinding. ( If you have the practice of grinding dal first, you can grind the urad dal and then rice). Remove the rice batter in a big vessel. Do not add salt while grinding rice If you live in cold countries. ( Salt delays fermentation). Grind the soaked urad dal to a fluffy, spongy batter by sprinkling water gradually. It takes 20 minutes approx. Mix the urad dal batter with rice batter with your hands. (Do not add salt If you live in cold countries or during winter season because salt delays fermentation process. If you are in hot place or during summer season, you can add salt in the batter while mixing or grinding.) Close the vessel with a lid. Let the idli batter ferment over night or minimum 12 hours. The next morning, batter would have become sour and raised well or sometimes doubled based on the weather.                          The next morning add salt if you haven’t added it. Mix the batter well. Check the batter consistency. Add little water if the batter is too thick. Grease idli plate with oil. Pour the batter. Keep the idli plate over the boiling water in idli pot. Steam it for 10 to 15 minutes. Switch off the flame. Remove the idli plate and rest it for 5 minutes. Then take the idli using a small ladle or spoon. To make dosa, take the required batter in a bowl. Add little water to adjust the consistency. Spread thin or thick dosa as you like on a hot dosa pan. Cook both sides, fold and remove. Enjoy this soft idli and dosa with your favorite chutney and sambar!

Note

You can either use idli rice alone or ration idli rice + ration raw rice in equal quantities. Both works for me. The ratio of rice and dal is 6:1.

Try this soft idli batter using ration rice at home and enjoy with your favorite chutney and sambar !

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

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.

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

Chitra Ganapathy

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

HOW TO MAKE IDLI PODI - 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. 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. 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.

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 !

Very good recipes Tags: Idli podi recipe, simple idli podi recipe, Idli milagai podi, how to make idli podi at home, how to make idli milagai podi, idli milagai podi recipe

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Indian Potluck Party Recipes Ideas - Vegetarian Potluck Lunch, Dinner Recipes Menu

Here is the list of Indian vegetarian potluck party lunch and dinner recipes menu ideas comprising of South Indian and North Indian party snacks, main course, side dish recipes and dessert. Potluck is nothing but a gathering of friends where each guest contributes a different, unique, homemade dish or food to be shared among everyone. 

In simple words, a potluck party is a meal or party to which each of the guests brings or contributes their own food to share. Smaller, more informal get-together with distributed food preparation may also be called potlucks. Other names for a "potluck" include: potluck dinner, potluck lunch, spread, Jacob's join, Jacob's supper, faith supper, covered-dish-supper, dish party, bring-and-share, shared lunch, pitch-in, bring-a-plate, dish-to-pass, fuddle, and carry-in. (Source : Wikipedia).

In India, it is also known as kitty party. Potluck lunch or potluck dinner is the most common one. The only traditional rule for potluck is that each dish should be large enough in quantity that has to be shared among a good portion with the guests. In some cases each participant agrees ahead of time to bring a single course, and the result is a multi-course meal. Guests may bring in any form of food, ranging from the main course to desserts. Nowadays people started to conduct potluck parties with themed lunch and dinners for special occasions and festivals.

People in abroad ( especially in US) conduct potluck parties almost every weekend. As my friend Shalini is in US, she used to share all the pictures of potluck and discuss the recipe menu with me. All the pictures and the recipe ideas given in this post are shared by my friend Shalini based on the various potluck parties conducted by her friends. Thank you so much dearie. 

As we had already shared Kids birthday party menu list, framing this potluck recipes menu ideas was not difficult for us. The list I have shared here comprises of the most popular dishes that is liked by all. I have also shared a list of 2 sample Potluck party menu for lunch and dinner at the end of this post with the most popular combinations to give you an idea. Hope this post will be helpful to you all.

 Friends, do share your potluck recipes in the comments section. It would be a great help for all.

HOW TO ARRANGE FOR POTLUCK / KITTY PARTY

I used to make potluck along with my school moms group friends when I was in my rented house. Mostly it would be a lunch party from 1 pm to 3 pm before kids come from the school. It would be good and fun filled if the number of participants is more in potluck. Our group have 8 people. 

A week before the potluck, we used to frame the menu which includes starters, main course and dessert recipes. We write down the names of dishes and the person who is going to cook it. Mostly we all make the food at our home and conduct the party in one of the friend’s place. Some people used to buy it from outside especially sweets and snacks.

The person who is hosting the party in their house doesn’t have to cook anything but they take the responsibility of buying use and throw plates, cups and spoons.  As soon as all the friends meet, we used to display the food in the dining table. Our first job is to click pictures to share in social media pages. Then we go for tasting the food. 

After we finish eating, we used to chitchat or play UNO, cards or some one minute games for the last 30 minutes to 1 hour. It would be full of laugh and fun. Then we disperse to school to bring our kids back home. This is how we conduct the potluck parties at least once in a month. On the whole day, it keeps us refreshing, energetic and make us forget all the family or work related stress in the mind. I would strongly suggest all the ladies to have a fun gathering like this at least once in a month.

Now, lets move on to the collection of Vegetarian Party Recipes list. Hope you like this and find it useful.

THINGS REQUIRED 

• Plastic/ Disposable plates
• Disposable cups for juice, water
• Disposable bowls
• Thermal food bags for carrying food
• Bowls and Ladles for serving food
• Tissue papers
• Water bottles

Starters

1. Gobi 65 / Gobi Fry
2. Paneer 65
3. Baby corn 65
4. Gobi manchurian
5. Baby corn manchurian
6. Vegetable manchurian
7. Paneer manchurian
8. Medu vada/ Urad dal vada
9. Masala Vada 
10. Sabudana vada with peanut chutney
11. Pepper Vada (Anjaneyar temple vada)
12. Mixed Vegetable Vada
13. Sweet corn vada
14. Cabbage vada
15. Thattuvadai set
16. Pakoda (onion, cashew pakoda, Veg pakoda, pudina pakoda)
17. Pani puri
18. Onion rings
19. Punjabi Samosa
20. Vegetable cutlet
21. Aloo tikki
22. Vada pav
23. Dahi Vada
24. Samosa chat
25. Canapes
26. Potato Chips Or Nachos with salsa
27. Veg spring rolls
28. Veg Puffs
29. Masala papad
30. Honey chilli potato
31. Paneer tikka with green chutney
32. Dhokla OR  Khandvi
33. Paneer pakora
34. Mirchi bajji / Chilli bajji
35. Stuffed Chilli Bajji (Andhra style)
36. Onion Bajji / Pakora
37. Potato bajji / Aloo Pakora
38. Raw banana bajji
39. Hara Bhara Kabab
40. Potato wedges
41. French fries
42. Falafel with hummus
43. Dabeli
44. Kachori
45. Kerala Pazham Pori

SOUPS

1. Tomato soup
2. Lemon coriander soup
3. Carrot soup
4. Dal soup
5. Mushroom soup
6. Veg clear soup
7. Minestrone soup
8. Sweet corn soup
9. Mulligatawny
10. Tomato basil soup

DRINKS / JUICES

1. Shikanji
2. Jal jeera
3. Thandai
4. Aam panna
5. Masala chaas
6. Lemon juice
7. Mango juice / Homemade Frooti
8. Fruit punch
9. Orange juice
10. Rose milk
11. Lassi (mango lassi)
12. Smoothie
13. Soft drinks
14. Masala coke
15. Buttermilk (Seasoned buttermilk tastes better)
16. Pinacolada

MAIN COURSE

1. Roti / chapathi
2. Paratha varieties ( Aloo & Gobi is the most preferred ones)
3. Kulcha ( Plain & stuffed Kulcha)
4. Poori
5. Idli
6. Dosa (Masala dosa)
7. Vada / Medu vada
8. Ven Pongal and Sweet Pongal
9. Rava kichadi OR Masala rava kichadi
10. Uthappam (Plain, Podi, Onion, Mixed Veg)
11. Rava idli
12. Idiyappam / rice sevai
13. Semiya biryani / Pulao
14. Kuzhi paniyaram
15. White sauce pasta
16. Veg noodles
17. Pav bhaji
18. Vada pav
19. Thayir vada
20. Sambar vada ( Refer Sambar recipe)
21. Sambar idli
22. Idli fry
23. Mini dosa recipes

SIDE DISH RECIPES / GRAVIES

1. Sambar Varieties For Idli, Dosa
2. Chutney Varieties
3. Idli Podi
4. Gravies & Kurma ( chana masala, saag, Paneer, Aloo, mixed veg, palak, dal makhani , dal tadka, veg kofta, methi malai, matar paneer, aloo gobi)
5. Raita (Onion, cucumber, boondi, carrot raita, mixed veg, masala)
6. Sambar For Rice
7. Kuzhambu Varieties ( Vathakuzhambu, Kara kuzhambu)
8. Rasam Varieties
9. Kootu Recipes
10. Poriyal recipes ( Potato, cauliflower poriyal works great)
11. Vadam, Vathal

RICE VARIETIES

1. Puliyogare / Tamarind rice
2. Tomato rice
3. Veg biryani varieties
4. Lemon rice
5. Veg pulao
6. Hotel Veg Pulao
7. Jeera rice
8. Paneer pulao / biryani
9. Mint pulao
10. Karnataka Bisibelebath
11. Tamilnadu sambar sadam
12. Vegetable Fried rice
13. Coconut rice
14. Plain rice, sambar, rasam, Kara kuzhambu  any dry curry ( potato curry, mixed veg curry, bhindi fry (North Indian), cauliflower curry )
15. Curd rice, pickle

SWEETS / DESSERT

1. Kesaribath
2. Rice kheer
3. Sweet pongal
4. Gulab jamun
5. Carrot halwa
6. Rava ladoo
7. Rasagulla
8. Rasmalai
9. Moong dal halwa
10. Easy Atta halwa
11. Semiya payasam
12. Ice creams
13. Sabudana kheer
14. Fresh fruit cream
15. Fruit Custard
16. Badam kheer
17. Carrot kheer
18. Kaju katli
19. Cakes and muffins 
20. Paal Kozhukattai
21. Chettinad Paal Kozhukattai 
22. Rava Ladoo 
23. Besan laddu
24. Moong dal ladoo
25. Beetroot Halwa

SALAD

Freshly cut onion, cucumber, tomato, carrot
Fruits salad

BEVERAGES

Tea / chai
Coffee
Water Bottles

POTLUCK LUNCH PARTY SAMPLE MENU 

• Any Fruit juice
• Masala vada / Gobi 65 / Medhu vada
• Rava kesari / Kesaribath Or Sweet pongal
• Bisibelebath & chips
• Vegetable pulao or biryani with raita
• Roti with mixed vegetable kurma or Paneer butter masala
• Plain rice, Sambar , Rasam,  potato curry OR cauliflower curry
• Gulab Jamun with icecream
• Payasam/ Kheer ( Vermicelli or rice)
• Sliced vegetables & fruits for salad.

POTLUCK DINNER PARTY SAMPLE MENU

• Tomato soup or sweet corn soup
• Gobi manchurian 
• Vegetable spring rolls or samosa
• Roti/ Naan/ Kulcha/ Rumali roti
• Paneer butter masala / Dal makhani/ Mixed vegetable gravy
• Vegetable Dum Biryani with raita
• Vegetable noodles with sauce
• Plain rice, dal tadka
• Sambar or rasam
• Papad or chips
• Carrot halwa with icecream or fruits custard
• Mixed fruits salad 

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HomePuff Insulated Lunch Box Review

Last week I got Home Puff's Double Wall Vacuum Insulated, leak proof, Stainless steel Lunch Box of 1700ml capacity. I am sharing my reviews on this product after using it for one week. I have been using it regularly for packing Sendhil & Raksha’s lunch. Food stayed warm for more than 4 hours If you pack them really hot. I have tried packing Idli & sambar, Ven pongal, Sambar rice, Veg fried rice, Kuzhambu, Kootu, Dal tadka with rice and Veg biryani. Everything stayed warm for more than 4 hours. More over its completely leak proof which is a big relief for me. This insulated lunch box is much much better when compared with my old M****n steel lunch box. Friends, If you are looking for a good Insulated lunch box, you can go for Homepuff’s product. This product would be ideal for gifting too. I have also shared all the PROS & CONS based on my opinion. Have a look at them.

Home Puff Double Wall Vacuum Insulated - Stainless Steel Lunch Box With 3 Leak Proof,1700 Ml - Grey

PROS & CONS:

1. Looks so good and professional.
2. Its containers are with top grade stainless steel interior (304-Grade Stainless Steel) and exterior with Double Walled Vacuum Insulation for temperature control and durability over time. High Quality Lid with Silicone lining for heat insulation, BPA-free, non-toxic.
3. Well Designed with 3 separate Leak proof food containers with silicone gasket rings to keep dry and wet food hot in the same. I have tried packing sambar, Dal tadka as well.
4. Easy and comfortable to handle with good grip. Easy to carry too.
5. Every HomePuff lunch box comes with bag which unzips into a tablemat. This bag is made up of specially coated aluminium material which repels water and food stains.
6. Quantity of food would be enough for one adult/ 2 children.
7. Food stays hot for 2 hours and becomes warm for more than 6 hours. Similarly cold foods remain cold for 2 to 3 hours.
8. Warranty Details : 12 MONTH WARRANTY UNDER MANUFACTURING DEFECTS ONLY. DOES NOT COVER PHYSICAL DAMAGE, LIQUID DAMAGE & BURNT DAMAGES.

CONS :

1. This product is a bit pricey.
2. Looks big in size.
3. It would be better if there is some partition in one of the containers. It helps to pack more dishes. 
4. Please do not expect the food to be to hot. It stays warm around 60 to 70c upto 5 hours.
    
   You can find this product in HOMEPUFF.COM website, Amazon and Flipkart. You must visit their website to see their wide range of kitchen gadgets.

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How To Make Eggless Red Velvet Cake Recipe Without Condensed Milk

My daughter Raksha is a big fan of Red velvet cake. So I tried this eggless red velvet cake recipe at home with whipped cream frosting for the first time on Valentine’s day.  Last year during this day I had shared a simple and easy eggless red velvet cake in a mug using microwave. So this year I wanted to try in convection oven. It came out moist, soft, spongy without even using condensed milk, butter & eggs. Cooking oil and buttermilk are the magic ingredients in this recipe. I was very happy with the result even though its my first attempt. Thanks Ranjani for the fool proof recipe. 

Actually cream cheese frosting is most suitable for red velvet cake. But I used heavy whipping cream for the frosting as I din’t have cream cheese in hand. We loved this combo as well. I used food coloring liquid for the bright red color. I din’t want to test with beetroot juice as its my first attempt. 

Last year we ordered red velvet cake from a popular bakery chain for Raksha’s birthday. But it was not good at all. We were disappointed with the taste of frosting and felt the cake was not even moist. When compared with that cake, my homemade eggless red velvet cake is outstanding. Beginners can dare to try this recipe. You will get good results for sure. You can also use this recipe to make red velvet cupcake. 

Ok, Lets see how to make eggless red velvet cake at home with step by step pictures.

Eggless red velvet cake recipe

How to make soft, moist eggless red velvet cake without condensed milk.

Cuisine: Indian

Category: Eggless cakes

Serves: 1/4 kg

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Maida / All purpose flour - 1 cup Baking powder - 1 tsp Baking soda - 1/2 tsp Cocoa powder - 1 tbsp To mix Sugar – 1/2 cup ( I used regular crystal sugar) Buttermilk - 1/2 cup ( thick curd ( 1.5 tbsp + 1/3 cup water) Cooking oil - 1/3 cup ( Any flavorless oill) Vanilla essence - 1 tsp Colorless vinegar - 1 tbsp Red food color - 1 tsp Frosting Heavy whipping cream - 1/2 cup ( I used Tropolite brand) Icing sugar - 1/4 cup Vanilla essence - 1/2 tsp Sugar + water – 1 tbsp each for sugar syrup.

HOW TO MAKE EGGLESS RED VELVET CAKE

1. In a small bowl, whisk curd & water to make buttermilk. Keep aside.
2. In another wide bowl, take sugar and cooking oil. Mix till sugar melts. Then add the remaining wet ingredients and make a smooth liquid.  
3. Keep a sieve over this bowl. Sieve maida, baking powder, soda and cocoa powder.
4. Mix gently with a whisk to make cake batter. Transfer to a greased baking pan.
5. Bake in a preheated oven for 30 to 35 minutes. Check with toothpick.
6. Remove the pan and let the cake cool completely. Invert in a plate and cover with a cling wrap to avoid drying.
7. Now beat the heavy whipping cream adding icing sugar, vanilla essence till stiff peak using electric beater.
8. Slice the cake into two rounds. Drizzle sugar syrup all over the cake base.  Apply frosting. Decorate with piping nozzles as you like. Refrigerate the cake for an hour before use.
9. Cut the cake and enjoy chilled cake.

METHOD - STEP BY STEP PICTURES

In a small bowl, whisk thick curd + water. Make buttermilk. Set aside. In a wide bowl, whisk sugar and cooking oil. Mix till sugar dissolves. To this  add buttermilk, vinegar, vanilla essence, food color and mix well. Place a sieve over the bowl. Sieve maida, baking powder, baking soda and cocoa powder. Mix gently and make the cake batter. Batter consistency should be pourable and fall like ribbon. Take a baking pan, grease with cooking oil or butter at the sides & bottom pf pan. Dust the pan with maida & coat it completely. Pour the cake batter till half of the pan. Preheat convection oven at 180c for 10 minutes. Place the baking pan inside the oven and bake the cake for 30 minutes. Prick the cake with a toothpick and check if it comes out clean without batter. If not, bake for another 2 minutes to 5 minutes. Remove the cake pan and allow it to become warm. After 30 minutes, run a knife in the sides of cake and invert it in a plate.Cake falls smooth without sticking to the pan. Let the cake cool down completely if you are frosting it with cream. Else you can make pieces and serve warm as teatime cake immediately. After the cake cools down completely, cover the cake in a cling wrap or polythene cover and rest it for 6 hours to overnight. This will help to slice the cake without or with less crumbs. But If you want to apply icing on the cake, you can also slice it once the cake becomes warm but crumbs will be more. No problem, you can collect the crumbs and use it for decoration. Now remove the cling wrap. Slice into two using a knife or thread.Cut the cake into two roundels using a knife or thread as shown the picture below. Place the base on seperate plate.  Drizzle sugar syrup on both the layers. Do not add too much of sugar syrup. Cake base will become soggy. Stop adding sugar syrup once you feel the cake is completely wet by pressing with your fingers gently. To make frosting, take the heavy whipping cream in a wide bowl. Add icing sugar, vanilla essence. Whip it using an electric beater till soft peaks form. Remove more than half of this cream to another bowl and use it to apply on the cake base. Beat the remaining cream till firm peaks, add food color to a portion of it ( I used pink) and use it for piping. Apply cream on the cake base and layer the cake one over the other. Cover the top and sides with the cream. Now take the piping bag and insert a nozzle. Fill with cream. Decorate the cake as you like. If there are crumbs in the cake, you can sprinkle them all over the cake. Refrigerate the cake for an hour and then cut it. Enjoy !

Note

Do not reduce the quantity of cooking oil. Instead you can replace with soft butter. To substitute buttermilk, you can use 1/2 cup warm milk + 1 tsp lemon juice. Baking time may vary as per the oven settings. So keep an eye after 25 minutes. After you apply frosting on both of the cake base, refrigerate it for 30 minutes to set well. Then you can layer them and give the top coating. After coating the sides and top of the cake, again refrigerate it for 30 minutes. Finally you can do the piping design, refrigerate for 1 hour and cut it. All these steps helps to make the frosting set well.

Make this rich, creamy, soft, spongy, delicious looking eggless red velvet cake at home for birthdays, anniversaries and special occasions, enjoy !

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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.

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 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

Chitra Ganapathy

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. Dry roast cumin seeds and then pepper corns till its heated. 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. 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. 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. 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 !

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