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Showing posts with label HOW TOs. Show all posts
Showing posts with label HOW TOs. Show all posts

April 6, 2020

Turmeric Milk Recipe – Manjal Paal For Cold, Cough

Turmeric milk
 In my house, we used to drink milk with turmeric powder and pepper powder at night during initial stages of cold and cough to get a good relief. Apart from this, we also inhale steam twice in a day, do salt gargle, drink hot water, consume everything hot throughout the day to curb cold and cough in the initial stages itself.

As per my ayurvedic doctor’s advice, every night before going to sleep, I give turmeric milk adding a pinch of pepper powder for Raksha as she is prone to get cold and cough very often. Addition of pepper powder helps to absorb curcumin from turmeric powder. My mom and MIL has also insisted me to give manjal milagu paal (also known as Golden latte) at night and some tulsi leaves in morning when she was a kid to build her immunity, get rid of cold, cough, allergies and to improve overall health.

Now when I heard about this Corona virus ( Covid-19 ), we all started to consume this manjal paal everyday at night. So I thought of making this post for beginners to know about our traditional turmeric milk and its health benefits. Drinking a cup of milk adding a pinch of turmeric powder + pepper powder everyday has so many amazing health benefits.
  • It is loaded With Antioxidants
  • Helps to boost immunity
  • Induces good sleep
  • Helps to Reduce Inflammation and Joint Pain
  • Improve Memory and Brain Function.
  • Curcumin in Turmeric helps to Improve Mood
  • Protect Against Heart Disease.
  • Lowers Blood Sugar Levels.
  • Reduce Risk of Cancer.
  • Has Antibacterial, Antiviral and Antifungal Properties.
  • Some articles have mentioned that turmeric milk helps in weight loss too. 
As far as I know turmeric milk doesn’t have any side effects in general. But over consumption or over dosage for some people may experience nausea, stomach upset problems. If you want to give turmeric milk for babies or kids below 3 years, please consult your doctor.

Every year my MIL used to give me a pack of homemade turmeric powder using the raw turmeric we buy during Pongal festival. I add a pinch of turmeric powder in milk, boil for few minutes and then consume it. You can also use good quality store bought turmeric powder. Ok, lets see how to make turmeric milk at home with step by step pictures and video.



manjal paal

Turmeric milk / Manjal paal recipe


Turmeric milk / Manjal paal recipe Turmeric milk / Manjal paal recipe for cold and cough

Cuisine: Indian
Category: Drinks
Serves: Serves 3
Prep time: 2 Minutes
Cook time: 10 Minutes
Total time: 12 Minutes



INGREDIENTS
1 cup = 240ml
  • Milk - 500ml (1/2 litre)
  • Turmeric powder - 1/2 tsp
  • Pepper powder - 1/4 tsp
  • Sugar or palm candy or organic jaggery - as needed
HOW TO MAKE TURMERIC MILK

  • In a pan, boil milk. Reduce the flame to low. Add turmeric powder, pepper powder and sugar or palm candy. Turmeric milk
  • Boil for few minutes and switch off the flame. Strain the milk through a cloth strainer or mesh. Transfer to the glass.. Drink hot ! Turmeric milkTurmeric milk
  • For variations, you can also add a pinch of dry ginger powder, a pinch of cinnamon powder too. If you are using jaggery, add powdered jaggery or jaggery syrup after switching off the flame. This helps to avoid curdling of milk.
  • Enjoy !


Note

  • Usually I add 4 tsp of sugar for 500ml milk. Add 2 tbsp of palm sugar candy if using.
  • Do not add more turmeric powder and pepper powder than the mentioned quantity. Over dosage may result in stomach upset problem for some people.
  • Drink the milk hot when you have cold and cough. It helps to give a good relief from cold and cough during initial stages.

Try this healthy turmeric milk at home and enjoy !

Turmeric milk for cold cough

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March 23, 2020

Instant Pot Bascis - How To Use Instant Pot Buttons, Cooking Times Chart/list


In this post, I have discussed how to use Instant pot buttons / Preset Programs also known as IP cooking modes and Instant pot cooking time chart/ table or cheat sheet for beginners. Hope the chart/list would be useful for beginners to get some idea.  Please adjust the quantity of water and cooking time for Indian dishes based on your Instant pot model, quantity and usage. Do check out my first post on Instant pot.  

In my Instant pot, there are 10 preset modes /smart programmable options. I have shared how to use each mode for people who are getting started with Instant pot. Please check this link to view my instant pot model. 

  1. Saute

  2. Pressure cook ( In some IPs, its mentioned as Manual button)

  3. Slow cook

  4. Steam

  5. Yogurt

  6. Rice

  7. Porridge

  8. Soup / broth

  9. Bean chili

  10. Multigrain.

Smart Programs / Instant Pot Buttons



  1. Sauté Button
  • Don’t use the lid on sauté mode.
  • Press the “Sauté” button.
  • You can choose to sauté in Normal, More or Less temperatures.
  • Press sauté (also works as an adjust button) several times to toggle between the   temperature levels.
  • Use Normal sauté for Pan searing.
  • Use Less sauté for Simmering & thickening sauce.
  • Use More sauté for stir-frying & browning.
  • Press +/- keys to adjust the sauté time.
  • You can sauté for a maximum of 30 mins.
  • When you press the saute, the display changes to “ON” after ten seconds and starts heating up.
  • Then it shows “Hot”, and you can start adding the ingredients.








  1. Pressure Cook Button (Manual)
  • Use this smart program for Manual Programming.
  • Lock the lid in pressure cook mode, or it will prompt you to lock the Lid.
  • Turn the steam release handle to “Sealing” position.
  • Now press the “Pressure Cook” button.
  • You can pressure cook in Normal, More or Less temperature settings.
  • Use the “Pressure Level” button to cook in “High” or “Low” pressure your recipe calls for.
  • Use +/- keys and set the pressure cook time.
  • Instant Pot will show “ON” to indicate the cooker is heating up and developing pressure.
  • Once pressurized, the timer will start a count-down.
  • When cooking is done, the instant pot will beep and goes to “Keep Warm” mode.
  • Do a quick release or natural release based on the food type.  
  • Natural Release: Leave the steam release handle in “Sealing” position. The cooker will depressurize naturally over time and the float valve pops down. May take 10-40 mins based on the quantity of food.
  • Quick Release : Turn the steam release handle from “Sealing” to “Venting” position. For precaution don’t stay close while doing a quick release.
  1. Slow cook Button
  • Use this smart program for All-day-cooking.
  • Lock the Lid and remember to keep the steam release handle in “Venting” position since it is going to cook all day long.
  • Press the “Slow Cook” button.
  • You cannot use +/- keys in this mode.
  • Press the slow cook button several times to choose Normal (Medium cooking time 6 hrs), More(Fastest cooking time 4 hrs) or Less(More cooking time 8 hrs).
  • When cooking is complete, the instant pot will beep and goes to “Keep Warm” mode.
  1. Steam Button
  • Steaming creates more pressure than pressure cooking.
  • Always use a trivet or steamer basket to elevate the food and fill the bottom of the pot with water. 
  • Lock the lid and turn the steam release handle to “Sealing” position.
  • Press the “Steam” button.
  • Choose between Normal, More or Less temperature settings based on the food type.
  • Always do a Quick release to prevent overcooking and preserve the nutrients.
  1. Yogurt Button
  • Use this smart program to make fresh home-made yogurt.
  • Pour milk into the Instant Pot.
  • Press the “Yogurt” button several times until it shows “boil”.
  • Instant Pot beeps when boiling is done.
  • Let the milk cool down for 15-20 mins.
  • Add some yogurt (with live cultures) into the cooled down milk.
  • Whisk well.
  • Lock the Lid, no need to keep the steam release handle.
  • Press the “yogurt” button until it shows 8 hrs.
  1. Rice Button
  • It is an Automated cooking program to cook rice.
  • Lock the lid and turn the steam release handle to “Sealing” position.
  • Press the “Rice” button.
  • You can choose between Normal(12 mins), More(15 mins) or Less(8 mins) setting based on the type of rice.
  • Instant pot displays “Auto” while heating up and then the timer starts a count-down. 
  • Wait for Natural Release to get fluffy rice, or you can also opt  to do Quick Release after 10 mins of Natural Release.
  1. Porridge Button
  • Use this smart program to prepare oatmeal, porridge, kheer etc.
  • Lock the lid and turn the steam release handle to “Sealing” position.
  • Press the “Porridge” button.
  • You can cook in Normal, More or Less heat based on the grain you use for porridge.
  • Always do Natural Release when cooking food that expands.
  1.  Soup/Broth Button
  • Use this smart program to make vegetable soup and broth.
  • Always do Natural Release.
  1. Bean/Chilli Button
  • Use this smart program to cook beans or legumes.
  • Choose temperature setting based on the type of bean and texture (soaked/dry).
  • Ensure the food is completely immersed in water.
  • Always do Natural Release.
  1. Multigrain Button
  • Use this smart program to cook tough grains or mixture of grains and beans.
  • Choose temperature setting based on the type and texture.
  • Always do Natural Release.

Other Controls / Buttons

  1. Cancel:

  • Press the Cancel button any time to stop a smart program.
  1. Delay Start:

  • Use this to postpone cooking up to 24 hours.
  • Select any smart program (except sauté) and then press the “Delay Start” button.
  • Use +/- button to adjust the hours & minutes before cooking will begin.
  1. Keep Warm:

  • It goes on by default for all smart programs except sauté, sous vide and yogurt.
  1. Sound On/Off:

  • Press and hold - key for 5 secs or until the display shows “S off”.
  • Press and hold + key for 5 secs or until the display shows “S on”
  1. Temperature unit F or C:

  • Press and hold + and - keys together for 5 secs to toggle between F and C.
Instant Pot Cooking Time Chart

Here is the basic times chart for Instant Pot Cooking, however it may vary based on your instant pot model. Please do some experiment with your instant pot to come up with the exact cooking time based on size, texture & quantity of food you prefer to cook.


Rice / Grains (cook on HIGH pressure)
Rice/Grains
Rice : Water Ratio
Cooking Time (mins)
Release Mode
Rice - Sona Masoori
1:2.5 (adjust)
4 - 5 mins
NR
Rice - Basmati
1:1.25 (adjust)
4 - 5 mins
NR
Brown Rice
1:1.5 (adjust)
20 - 22 mins
NR
Rice Congee
1:4
16 - 20 mins
NR
Millets
1:2
10 - 12 mins
NR
oats
1:2
3 - 4 mins
QR


Vegetables (Cook on HIGH pressure, +2 mins if using steamer basket or Pot-in-Pot)
Vegetables
size
Cooking Time (mins)
Release Mode
Cabbage
shredded
3 mins
QR
Carrot
whole / sliced
3 - 4 mins
QR
Green Beans
whole / sliced
3 - 4 mins
QR
Beets
sliced
4 mins
QR
Corn
whole
5 mins
QR
Corn
kernels
2 mins
QR
Cauliflower
florets
2 - 3 mins
QR
Broccoli
florets
1 - 2 mins
QR
Potato
whole
8 mins
QR
Potato
cubed
4 - 5 mins
QR
Sweet Potato
cubed
2 - 4 mins
QR
Eggplant
cubed
3 - 4 mins
QR
Okra
Thick cut
3 mins
QR
Raw Banana
cubed
3 - 4 mins
QR
Pumpkin
cubed
2 - 3 mins
QR
Chayote
cubed
3 - 4 mins
QR
Mixed Vegetables
any
3 - 4 mins
QR


Lentils & Beans (immersed in water, cook on HIGH pressure)
Lentils & Beans
Dry / Soaked
Cooking Time (mins)
Release Mode
Toor Dal/Split pigeon pea
Dry
8-10 mins
NR
Masoor Dal
Dry
8 - 10 mins
NR
Moong Dal / Green gram
Dry
8 mins
NR
Chana Dal
Dry
8 mins
NR
Black Gram / Urad Dal
Soaked
20 mins
NR
Red Kidney Beans
Soaked
25 - 30 mins
NR
Black Eyed Peas
Soaked
15 - 20 mins
NR
Black Beans
Soaked
25 mins
NR
Chickpeas
Soaked
25 - 30 mins
NR
Lima Beans
Soaked
15 - 20 mins
NR
Peas
Soaked
15 mins
NR




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March 4, 2020

How To Cook Pasta In Pressure Cooker

how to cook pasta in pressure cooker
Usually I cook plain pasta, macaroni in an open pot but I feel its a time consuming job and baby sitting is also needed. We should stand nearby to avoid spilling over and keep it stirring to avoid sticking to the bottom. So I started cooking penne pasta, macaroni in pressure cooker recently. Its so easy, takes very less time when compared with open pot method. Mess free too.

Just add pasta and required water, pressure cook in high flame for 2 whistles. Drain the cooked water and wash with cold water. Viola ! Pasta is ready, cooked well and soft holding its shape. You can follow the same method for cooking macaroni as well. Sometimes pasta gets over cooked if you leave for more whistles. Still you can make tasty dishes with it. I definitely liked this way of cooking pasta easily in a pressure cooker. I hope you will love it too. Friends, do try and share your feedback. Lets see how to cook plain pasta/ penne pasta in a pressure cooker with step by step pictures and video !



how to cook pasta in pressure cooker


How to cook pasta in pressure cooker


How to cook pasta in pressure cooker

Learn how to cook pasta /penne pasta in a pressure cooker easily



Cuisine: Indian
Category: How to cook
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Pasta - 2 cups ( I used penne pasta)
  • Water - 6 cups
  • Salt - as needed
  • Olive oil or cooking oil - 1 tsp
  • Cold water - to wash pasta
HOW TO COOK PASTA IN PRESSURE COOKER
  1. In a pressure cooker take 2 cups of pasta. Add 6 cups of water, 1/2 tsp salt and 1 tsp of cooking oil.
  2. When the water comes to boil, mix well to avoid sticking to the bottom.
  3. Cover the cooker with a lid and pressure cook in high flame for 2 whistles.
  4. It takes 8 to 10 minutes. Switch off the flame. Open the cooker after steam is released.
  5. Drain the cooked water and wash it under tap water or cold water to remove excess starch.
  6. Fluff with fork and make yummy dishes with it. Pressure cooked pasta is ready!
METHOD - STEP BY STEP PICTURES

  • In a pressure cooker base, take 2 cups of pasta. Add 6 cups of water, 1 tsp salt and 1 tsp cooking oil /olive oil.

  • When it comes to a boil, mix well to avoid pasta sticking to the bottom of cooker.

  • Cover the cooker and pressure cook in high flame for 2 whistles. Switch off the flame and open the cooker after the steam is released. ( If you are in a hurry, you can remove the pressure by removing the weight valve or showing the cooker under tap water.)

  • Drain the cooked water. Add 2 to 3 cups of cold water and wash it well. Drain the water. You can also wash the cooked pasta in tap water and drain it. This step helps to remove the excess starch. Pasta becomes fluffy. Remove in a bowl and keep it covered. 

  • Make yummy white sauce pasta or tomato pasta as you like. Enjoy !  

Note

  • You can follow the same steps and cook macaroni but cook for one whistle in high flame.
  • You should wash the cooked pasta with cold water else it will look sticky and slimy.

Try this easy method of cooking pasta and enjoy !
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September 10, 2019

How To Cook Kerala Matta Rice In Pressure Cooker

how to cook kerala matta rice
Kerala matta rice also known as rosematta rice, vadi matta rice, palakadan matta rice, red rice, Kerala red rice, Kerala parboiled rice (Malayalam: കേരള മട്ട)is a healthy grain that is grown in Kerala and Karnataka regions. It is mainly consumed by people all over Kerala, Srilanka and coastal areas of Karnataka like Mangalore. As we all know, Kerala matta rice is a magnesium rich grain with immense health benefits. This rice can be cooked in a pressure cooker, microwave, electric rice cooker and in an open pot without cooker.

One cup of Matta rice contains 84 grams of magnesium, one gram of calcium, one gram of fiber with 160 calories. It also contains vitamins. Though this red rice is different from brown rice, it has equal health benefits. Just like the usual polished white rice, this red rice can be used to make idli, dosa, appam, murukku and snacks. It can be consumed mixing with kuzhambu, sambar, rasam and non-veg curries. More than all these recipes, matta rice porridge is a most popular and healthy baby food.

Apart from this, Kerala matta rice is good for people having Type 2 diabetes, heart diseases and osteoporosis. It makes you feel full for long time. Rice gruel is given to babies. Every year during Onam festival, I used to make Sadya at home for our lunch. I cook Kerala Matta rice easily in a pressure cooker. Washing the rice & soaking for minimum one hour is essential for cooking this rice perfectly. Ok friends, lets see how to cook Kerala red rice with step by step pictures.

Check out all my Kerala Recipes

how to cook kerala matta rice in cooker

How to cook Kerala Matta Rice in a pressure cooker


How to cook Kerala Matta Rice in a pressure cooker

How to cook Kerala Matta Rice in a pressure cooker / How to cook red rice in a cooker



Cuisine: Kerala
Category: How to
Serves: 3
Prep time: 120 Minutes
Cook time: 30 Minutes
Total time: 150 Minutes



INGREDIENTS
1 cup - 250ml
  • Kerala matta rice / Kerala red rice - 1/2 cup
  • Water - 2.5 to 3 cups
HOW TO COOK KERALA MATTA RICE
  1. Wash the matta rice thrice in water.
  2. Soak in enough water for 2 to 4 hours or overnight.
  3. Color of the rice turns pale white after soaking.
  4. Drain the water and take the rice in a pressure cooker.
  5. Add 2.5 to 3 cups of water. Keep the flame high till vapor comes off through nozzle.
  6. Put the weight valve and lower the flame completely.
  7. Cook for 5 whistles in low flame. Switch off the flame.
  8. Open the cooker after the steam is released.
  9. Strain the excess water through a colander.
  10. Fluff the rice and serve. You can drink the rice cooked water (gruel).
  11. Serve the hot rice with sambar, theeyal or any non-veg curry.
KERALA MATTA RICE - STEP BY STEP PICTURES
  • Wash the Kerala matta rice/ red rice twice or thrice till the water color changes from red to pale white. Soak in enough water for minimum one hour to maximum over night.
  • how to cook kerala matta rice in cooker
  • Color of the rice changes to pale white after soaking. Drain the excess soaked water and take the rice in a pressure cooker.

  • Add 2.5 cups of water (Rice : water = 1: 5). Mix well and close the cooker. Keep the flame high till vapor starts to come off through the nozzle.
  • how to cook kerala matta rice in cooker
  • Put the weight valve and lower the flame completely. Cook in low flame for 5 whistles. It takes 15 to 20 minutes.

  • Switch off the flame. Open the cooker after steam is released. Take a vessel and place a colander / sieve over it. Strain the cooked water. Its known as rice gruel.
  • how to cook kerala matta rice in cooker
  • You can drink it adding a pinch of salt. Its very healthy. Take the cooked rice and press it with your fingers. If it becomes mushy, rice is cooked well. Remove the rice from colander and transfer to a bowl. Serve hot with sambar, theeyal, rasam etc. Enjoy ! how to cook kerala matta rice in cooker
  • Note

    • Wash the rice thrice to remove the starch.
    • Color of rice changes to pale white after soaking for few hours.
    • Soaking is mandatory. Minimum one hour is necessary.
    Enjoy this flavorful, healthy Kerala matta rice for your lunch and stay fit !
    how to cook kerala rice


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    July 23, 2019

    How To Make Sprouts At Home – Moong Bean Sprouts – Green Gram Sprouts

    Sprouts are nothing but germinated seeds that are high in nutrition. Some of the edible sprouts are alfalfa, broccoli, mung bean, green peas, chana and radish sprouts. Making sprouts at home is so easy. I make moong bean sprouts also known as green gram sprouts regularly for making sprouts salad for his lunch box, sprouted green gram kurma for roti and sometimes sprouts chaat in weekends. But I never thought of making a separate post for this until few of my readers asked me to make a detailed post on how to make sprouts at home.

    As we all know, sprouting a legume increases its nutritional value. Sprouts are rich in protein, vitamins and minerals. Sprouts are more helpful for weight loss by keeping the tummy full for long time. It is always better to consume homemade sprouts than the store bought ones as its more healthy, fresh and hygienic. Tomorrow I will share a simple moong sprouts salad that aids in weight loss. Before that we will see how to make sprouts at home easily in simple steps. Lets see how to make green gram sprouts with step by step pics.



    How to make sprouts at home


    How to make sprouts at home

    How to make green gram sprouts at home easily



    Cuisine: Indian
    Category: Health food
    Serves: 2 cups
    Prep time: 20 Minutes
    Cook time: 20 Minutes
    Total time: 40 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Green gram / Moong bean - 1 cup
    • Water - to soak
    • Cotton cloth / kerchief - 1
    HOW TO MAKE SPROUTS
    1. Wash the green gram and soak overnight in enough water.
    2. The next morning drain the soaked water completely.
    3. Take the soaked green gram in a clean cotton cloth.
    4. Tie it and set aside for a day to two.
    5. Green gram would germinate and gets sprouted. Store this in a box inside refrigerator.
    6. Consume it within 2 to 3 days. You can make salad, gravy, rice and chaat with sprouts.
    HOW TO MAKE SPROUTS AT HOME - STEP BY STEP PICTURES
    • Wash the green gram (moong bean) twice or thrice. Add enough water and soak it for 8 hours or over night.

    • The next day morning drain all the soaked water from green gram. Keep the green gram in a clean cotton cloth. Tie the cloth and keep aside for one to two days.

    • After one day, open the cloth and check whether the moong bean is germinated. If not keep it for one or two days more. You can even refrigerate and sprout it.

    • Once its sprouted, transfer them to a clean container. Use whenever needed. It stays good for 2 to 3 days in refrigerator. Its always better to consume small sized sprouts. Do not consume if its over grown.

    Note

    • You can use green peas, brown chana / kala chana, ragi/ finger millet and sprout it. But sprouting time may vary based on the legume. 
    • Time duration for sprouts may differ based on the weather in your place.
    Try this easy method of making sprouts and share your feedback with me.

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    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
    Yields: 1.5 kg
    Prep time: 4 Hours
    Cook time: 10 Minutes
    Total time: 4H10Minutes



    INGREDIENTS
    1 cup = 240ml
    • 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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