Flax Seed Idly Spice Powder /Flax Seed Idly Milagai podi

Flax seeds are known for its numerous health benefits and it contains lot of omega-3 fatty acid which reduce the risk of heart disease.

As it has a nutty flavor,it needs to be mixed along with some spices to make it tasty.One such easy way to include flax seed is making idly podi/powder.Here I have used a good amount of curry leaves to make it even more flavorful.

As spice powder comes under condiments,I am sharing this podi for the day 2 of Blogging Marathon#77,themed Condiments.Off to the recipe..........

                                               

                                         

                                                                              

                                Flax Seed Idly Powder/Flax seed Idly Podi 

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   Basic Information

   Preparation time 10 minutes

   Cooking time 25 minutes

   Makes around 2 cups

  Ingredients

  

Ingredient	Quantity
Channa dhal/kadala paruppu	1/4 cup
Flax seeds/Aali vidhai	1/2 cup
Urad dhal/ulutham paruppu	1/3 cup
Coriander seeds/dhaniya	2 tbs
Red chilly/varamilagai	10-12
Asafoetida/perungayam	1/4 tsp
Curry leaves/karivepillai	5-6 sprigs
Garlic/poondu	-5 fat cloves
Oil	2 tsp
Salt	1 tsp or to taste

   
  T

  

  

 Method 

• Add 1/2 tsp of oil and fry the red chilly in a medium flame till the color changes and crisp remove it.Fry curry leaves till the curry leaves turned crisp.

• Now fry the crushed garlic in the pan and fry it for a minute and remove it.Remove it from the keep it.In the same pan add few drops of oil and fry the coriander seeds till it becomes golden and crisp.Set it aside.

• Add the channa dhal in pan with few drops of oil.Fry it till golden color and nice aroma comes out.Add the asafoetida and remove it.
• Fry the urad dhal also the same way.Add in the flax seeds and fry it.After some time it will pop up and gets fried.Put off the flame and let it be in the hot pan for few minutes.Remove it,let all the ingredients get cool down.

• After cooling,take the red chillies, curry leaves,salt,dhals and coriander seeds in a dry blender jar.Give it a pulse and  grind it to a bit coarse powder.Now add the garlic and flax seeds and pulse it.Do not run the blender continuously.The spicy flax seed powder is ready.

• Store it in an air tight container.Serve it with idly or dosa along with sesame oil or melted ghee..

• The amount red chilly given here is for a bit spicier version.It can be altered according to personal preference. 
• Roast the ingredients separately to get roasted evenly.
• While grinding the flax seed,do not run the blender continuously.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Onion Podi Uthappam / Podi Uthappam

For the day 2 of final week in Cooking Carnival is onion,podi uthappam.Uthappam is a thick pancake like dosa can be made plain or with toppings.When it comes to toppings so many variations are made.
Onion uthappam is a popular one and everybody likes it and every household has their own version.

Coming to the recipe,I have adapted this recipe in a cookery show and its quite popular in a particular shop in Chennai.Its a onion uthappam sprinkled with a spicy garlic podi/powder and cooked using generous amount of ghee.This uthappam is served along with mint chutney and onion coriander chutney.

The exact recipe for the podi/powder was not given but I tried my own version and used it.
The podi came out so flavorful and when its sprinkled along with onion,it makes the uthappam so tasty.

                                               

                                         

                                                                              

                                Onion Podi Uthappam/Podi Uthappam

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   Basic Information

   Preparation time 25 minutes

   Cooking time 2-3 minutes/utahppam

   Makes 2-5

  Ingredients

  For the podi

Ingredient	Quantity
Channa dhal/kadala paruppu	1/4 cup
Toor dhal/thuvaram paruppu	2 tbs
Urad dhal/ulutham paruppu	1/4 cup
Moong dhal/paasiparuppu	1 tbs
Red chilly/varamilagai	7-8
Sesame seeds/yellu	2 tbs
Curry leaves/karivepillai	4-5 spigs
Garlic/poondu	6-7 fat cloves
Oil	2 tsp
Salt	1 tsp or to taste

   
  To make uthappam

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Ghee/nei	as needed to cook dosa
Onion (finely chopped)	2 (medium size)
Coriander and curry leaves	as needed(finely chopped)

  

  

 Method 

• Add 1/2 tsp of oil and fry the dhals  and red chilly in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry curry leaves till the curry leaves turned crisp.Remove it from the keep it.

• Add the sesame seeds in the pan and fry it for a minute and remove it.Now fry the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

• After cooling grind the red chillies, curry leaves,salt and  give it a pulse.Now add the dhals and sesame seeds to it and grind it to a bit coarse powder.Now add the garlic and pulse it.Do not run the blender continuously.The spicy garlic powder is ready.

• Now take the  batter and adjust the consistency with water.Mix the chopped onion,curry leaves and coriander leaves together and keep it aside.Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a circle(no need to spread it too thin).

• Now sprinkle the chopped onion and  on top of the uthappam,then sprinkle the spicy garlic powder.Press it gently,drizzle ghee and cook it for a minute or till it gets golden.

• Flip it to the other side and cook it for a minute, add a tsp of ghee.Keep it in a flame for another 30 seconds.Remove it from the pan.

• Serve it with mint chutney.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
• Use a flat base ladle to spread the dosa.
• After keeping the onion and spicy powder,gently press it and cook it in a medium flame.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Nalla Karam Podi/Nalla Karam

We entered the brand new year,also I joined the Blogging Marathon after a short break.We are entering the 60th edition and for this week I chose to share Regional recipes.
When I was going through my cook books to choose some recipes for the theme,this powder caught my attention.So decided to share some Andhra recipes which I noted down from a good friend of mine,long time back.Her mom is an amazing cook and cooks for a large crowd in no time.When she was here I noted down some of her signature recipes such as spicy pickle and powders.
Andhra  cuisine is famous for its pickles and powders also she introduced me this nall karam podi.This powder can be mixed with rice and eaten,also be used as an accompaniment for idly and dosa,topped with sesame oil or ghee like idly podi.
The taste of this powder is entirely different from the regular idly podi.As this podi uses tamarind and coriander seeds curry leaves,it has got a very nice tangy taste and flavor.Off to the recipe............................

                                                                      

                                                                                         Nalla Karam Podi

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10-12 minutes

   Makes 11/2 cups

    

   Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	22-25
Coriander seeds/Dhaniya	1/3 cup
Channa dhal/kadala paruppu	1 tbs
Urad dhal/uluthamparuppu	2 tbs
Cumin seeds/jeeragam	2 tsp
Curry leaves/karivepillai	3-5 sprigs
Tamarind/puli	small lemon size or 20 gms
Garlic/poondu	3-4 fat cloves(crushed)
Salt	11/4-11/2 tsp
Oil	2-3 tsp

 

   

    Method 

• Heat the pan 1/2 tsp of oil and fry the red chillies for couple of minutes,remove it.In the same pan add around 1/2 tsp of oil and roast the coriander seeds till it becomes golden and crispy.Remove it and keep it.

• Now again add another 1/2 tsp of oil and fry the dhals in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry in the cumin seeds and curry leaves in 1/2 tsp of oil,till the curry leaves turned crisp.Remove it from the keep it.

• Now fry the tamarind in the pan without adding any oil.Once the tamarind becomes soft remove it.Now add in the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

• After cooling grind the red chillies,coriander seeds,and tamarind to bit coarse powder.Now add in the curry leaves,cumin seeds,dhals,garlic and grind it.Now add in the salt and give it a pulse.

• Store it in an air tight container.

• Roast the ingredients in a medium flame.
• The amount of curry leaves can be increased according to personal preference. 
• The powder needs to be in a bit coarser side,so grind it accordingly.

Enjoy...........................

Sumber http://www.naliniscooking.com

Pav Bhaji Masala Powder

Homemade spice powders are so fresh and flavorful,so I prefer to make it home.Today I am sharing a nice aromatic spice powder used to make pav bhaji and other North Indian recipes.
Soon I will be sharing the recipes which uses this spice powder and adapted it from Veginspiration.Lets move on to the recipe.........................

Pav Bhaji Masala Powder

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   Basic Information

   Preparation time 5 minutes

   Cooking time 10 minutes

   Makes 3/4 cup(approximately)

    

  Ingredients

Ingredient	Quantity
Coriander seeds/dhaniya	1/4 cup
Red chilly/varamilagai	10-12
Black pepper/milagu	2 tbs
Cumin seeds/jeeragam	2 tbs
Fennel seeds/sombu	11/2 tbs
Cinnamon/pattai	10-12 (1 inch piece)
Black Cardamom	4-5
Dry aamchur powder/mangai podi	2 tbs

  

  Method 

• Dry roast all the ingredients except aamchur powder in a medium flame till a nice aroma comes out and becomes golden.

• Finally add the aamchur powder and put off the flame.Mix it well.Let it cool down to room temperature.

• Dry grind it in a blender to a fine powder.Spread it on a plate for 10-15 minutes to cool down completely

•  Store it in an air tight container.

Sumber http://www.naliniscooking.com

Thengai Podi/Coconut Podi

Today's recipe for cooking from cook book challenge is simple thengai/coconut podi which I noted down from my friend.

Thengai podi is flavorful and easy to make,can be mixed with rice along a dash of ghee or an accompaniment for idly.

This podi is often sprinkled in dry vegetable curries and kootu for extra taste and fresh and flavor.This podi stays fresh for a week to 10 days if its stored in an air tight container in room temperature.

Here I used the desiccated coconut  but it can be replaced with fresh grated coconut also,with no further delay lets move on to the recipe...............................

Basic Information

Preparation Time 5 minutes

Cooking Time 10 minutes

Makes 1 cup(approximately)

Ingredients

Ingredient	Quantity
Urad dhal/ulutham paruppu	1/4 cup
Desiccated coconut	1/2 cup
Tamarind/puli(optional)	1 inch
Red chilly/varamilagai	4 -5
Asafoetida/perungayam	a pinch
Salt	11/2tsp

Method

• Dry roast the urad dhal,tamarind(if you are using) and red chillies in a medium flame till the urad dhal becomes nice and golden.Transfer it to a plate.
• Now add the dried coconut to the pan and roast it till it becomes crisp and golden.Finally add the asafoetida and put off the flame.Let it cool down completely.
• Put the fried urad dhal and rechillies,salt in a blender jar and grind to bit coarse powder.Then add the roasted coconut and pulse it.Do not run the blender continuously.

Thengai Podi is ready.Store it in an air tight container.

Enjoy..................................................

• After adding the coconut do not run the blender/mixie continuously,pulse it with intervals,otherwise it will look like chutney.
• If you using fresh coconut,fry it in a low flame tll it gets crisp and golden.

This recipe is off to  Cook Book Challenge #6 March week 2 and  Let's Brunch on Sundays event.

Sumber http://www.naliniscooking.com