It gives a good smell and enhances the taste of the dish.
Dhaniya - 2 cups
Channa Dal - 1 cup
Red chillis - 20-25 Red chillis
Roast all the above it very little oil and grind to powder.
One way of using this is to completely eliminate oil fries and just boil the vegetables and add this podi lavishly and some salt and cook for few mins till the podi blends well with the dish. I bet everyone will love it.
Or can also add this while making fries apart from Red chilli powder. It will taste awesome.
Urad dal - 1 cup
Channa Dal - 1 cup
Groundnuts - 1/2 cup
Dhaniya - 1/2 cup
Cumin - 1 sp
Red Chillis - 1 cup (Whole chillis, not powder)
Tamarind Pulp - 1/2 sp
In a little oil (as used for tempering) fry all the items (except tamarind)well and grind to coarse powder in mixie after it cools down.
No need to add salt to this powder. Salt could be added while making fries/curries.
Tur dal - 1 Cup
Channa Dal - 1 Cup
Urad Dal - 1/2 Cup
Dhaniya - 1 Cup
Pepper - 1/2 Cup
Red Chillis - 15- 18
Cumin - 1/2 cup
Hing - 2 sp
Salt - approximately 3/4 cup
Dry fry each of Dals separately till Red color/ aroma comes.
Fry together Dhaniya,Pepper,Cumin,Hing finally Red Chillis.
Grind to a fine powder in mixie adding salt.
Urad Dal - 1/2 cup
Red Chillis - 20 (Mine are moderate hot long red chillis).
Roasted Channa Dal/Dallia/Pottukadalai - 1 sp
Jaggery - Small gooseberry sized (Opt)
Salt - 2 sp.
Hing - 1/2 sp
Heat Tava, in very little oil (as used for tempering) fry Urad Dal,Red Chillis and Hing.
Once cooled, grind it to fine powder in mixie adding Roasted Channa Dal,Salt and finally adding Jaggery.
Be careful while adding salt, even less is fine as it could be added later on in the powder if at all required.
Tur dal - 1 small cup
Pepper - 1 Sp
Coconut - 1 Sp
Oil to fry
In little oil fry the Dal,Pepper adding coconut finally.
Grind by adding water little by little. Add salt.
Tamarind - Lemon sized
Tur Dal -1 Tsp
Pepper -1 Tsp
Red chilli- 2
Hing - A pinch
Curry Leaves (opt) – 2 springs
Heat Tava. Pour 1 or 2 spoons of oil and fry all the ingredients (To grind) till the aroma comes. Grind to paste adding little water.
Make tamarind extract to about 1 cup.
In a tava, temper Mustard and add tamarind extract and boil for few mins.
Once it starts boiling, add the ground mixture, add salt and let it boil.
In few minutes the whole mixture will thicken itself. Switch off.
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This process is what that gives the Caramilk kinda taste. :)
Thick Milk - 1 litre
Sugar - 1 cup (More or less per taste)
Water - 1/4 cup
Boil the milk till thick.
Heat a heavy pan till it gets very hot.
Add 1 tbsp of sugar.
Do not stir or do anything at all. The sugar will start becoming brown. Well, that is, the sugar will start caramelizing.When it becomes nice thick brown add 1/4 cup of hot water (Here, be very careful to add it cautiously, coz the caramelized sugar will sizzle and splash a bit at this stage).
Add the milk.
Simmer and Stir well.
Once done, switch off the flame, add rest of the sugar
Roast cashews,raisins, elachi in ghee and add.
You will have nice brownish pink payasam ready.
This process of caramelising the sugar can be done in any payasams like Semia / Vermicilli payasam, Rice payasam. Just caramelise 1 tbsp of sugar first as did above, and then continue with the usual way of making payasams.
Sour Tomatoes - 3
Tur Dal - 3 Tbsp
Turmeric - A pinch
Tamarind - 1 sp
Mustard - 1sp
Urad Dal - 1sp
Channa Dal - 1sp
Hing - 1/2 sp
Wash well, cut the tomatoes. Pressure cook with Dal and a pinch of turmeric.
Once cooked, add tamarind pulp, salt. Simmer till it blends.
Temper the given ingredients and add.
Tamarind could be avoided if tomatoes are too sour.
Goes very well with rice.
The Dal,if divided equally between Tur and Moong Dal and cooked in above method goes good with Rotis too.
Corn Kernels - 1 cup
Ginger - 2' piece
Green Chilli - 4
Grind the corn with ginger,chilli and salt adding water as required to make a thick batter.
Add finely chopped onions to the batter.
Make patties and deep fry in hot oil.
Check out Few useful tips for Deep-Fryin
Pottukadalai / Roasted gram dal - 1 small cup
Sugar - 1 small cup
Ghee - 1 Tbsp
Milk - 1 Tbsp
Grind together Pottukadalai and sugar to fine powder.
(You can leave few coarsely grounded pottukadalai to give a nutty taste,or can add cashews. )
Heat the ghee till its slightly hot and add it to the powder, so that it helps in binding well.
Using your palm and fingers, press slightly, start rolling it to balls.
Press it gently. If you apply pressure at this stage it will fall apart and wont come in shape.
If the ghee is not enough to make the balls, then add milk, very little by little till it can hold to shape.
-- Though bigger urundais looks great, sometimes it chokes u, when u try to gulp them fully, else spills all over when u bite it to pieces.
I prefer making the urundai's little smaller, comfortably enough to get into your mouth. I hate to eat things that doesnt fit my mouth.
Groundnuts - 1 cup
Tamarind - Small lemon sized.
Red Chilli - 3
Red chilli -1
Dry fry the groundnuts well till brown.
Once its cooled, grind it along with Tamarind,Red Chilli and Salt to fine paste, pouring required amount of water.