So this post was due last week itself. The reason(s) it got delayed are many. But the main reason was that this post is emotionally related to me. So few months back, my mother, before getting admitted to hospital had requested me to make this powder. Since she was mostly on bed rest, this powder would help dad to make rasam quickly (in my absence). In my house we don’t buy any ready made powders. You will find only khada masalas (raw spices). When required the masalas are mixed and matched based on the dish to be prepared. Even the red chilly powder and coriander powder is home made. Once in a year dad buys dry red chillies and coriander seeds, sun dry them and powder it. So, every time a rasam or sambhar or meat curry is made the masalas are freshly roasted and grounded.
But by the time I got to make this masala, she was already in hospital. At that time she was dreading the hospital food and I used to pack rasam from home. Hence, I was finding it difficult to pen down this post without getting emotional.
Anyways, coming to this post I know many bloggers who make their own masalas at home and store it. It is a good habit as we know what all goes into the masalas and can be trusted more than store bought one. However, for working moms this might be a challenge. So the idea is to find some time on one weekend in a month to prepare small batches of all the masalas you need. I am sure the home made masalas will stay longer and fresh than store bought ones.
I also recall my days from Hyderabad when my roomie who is a Kannadiga made rasam a little different than I knew of. She used to cook and add a little amount of tur dal to the rasam. I had till then never seen these practice anywhere. Do you add cooked pulses to your rasam?
Moving on to today’s recipe.
Tur Dal/ Sambhar Dal/Split pigeon peas – 1/4 cup
Coriander Seeds – 1 cup
Cumin/ Jeera – 2 tblspn
Black Pepper corn – 2 tblspn
Dry Red chillies – 4 -6
Fenugreek seeds/ Methi – 1/2 tblspn
- In a pan dry roast the dal till light golden colour.
- Remove in a plate.
- In the same pan dry roast red chilly and coriander seeds until they have popped and nice aroma is released.
- Remove to the plate.
- Dry roast cumin, black peppercorn and fenugreek seeds till they have popped and nice aroma is released.
- Transfer them to the plate and let it cool down.
- Once cooled powder all the ingredients and store in an air tight jar.
1.While making rasam you need to additionally add kayam/ hing.
2. You can add black pepper powder once the rasam comes to a boil for that extra zing.
Hello There, you food lovers. I love being connected to various food lovers, chefs, home cooks and food bloggers across the world. This journey has given me a chance to know lots of wonderful people, new techniques, tips and methods. One such awesome blogger is Ria and I love her blog. This recipe is from her blog. I have made my twists and it is a keeper recipe. But yes if you are against deep frying then this recipe is not for you. Still I would insist you try it at least once.
Chicken- 1/2 kg
Onions – 4-5 medium
Tomatoes – 2 big
Ginger- Garlic Paste – 2 tblspn
Red Chilly Powder – 2 tblspn
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tblspn
Garam Masala – 1 tblspn
Curry Leaves – 2 stems
Mustard Seeds – 1 tsp
Salt to taste
Oil for deep frying + 2 tblspn
Water as required
- In a pressure cooker take cleaned chicken pieces, ginger-garlic paste,onions, tomato, chilly powder, coriander powder, turmeric powder, garam masala and salt.
- Pressure cook for 1 whistle.
- Heat oil for deep frying. Splutter mustard seeds and lots of curry leaves. Take the chicken pieces along with the onions and tomato and deep fry till golden brown.
- Put these pieces back to the pressure cooker and mix well.
- Add water and adjust salt if you want a thick gravy.
- Let the masala coat the chicken and cook for another 5 minutes by mixing well. Make sure not to break the pieces.
Serve hot with phulkas or rice.
So how is your summer ? Its pretty hot and humid at my part of the world. Although the house is quiet breezy but it is humid. Resulting in tiredness, headaches, irritation and mood swings. To keep up with the summer it is quiet important to hydrate ourselves.
Anyways, today’s recipe is super simple. In fact why do I even need to blog about it? Because its better to document the number of ways you can keep yourself hydrated by using just what you find in your fridge. Let’s stop being dependent on shops and other means as much possible and carry our own bottle.
So I do pack my tiffin to office and these days the bag is heavier due to buttermilks and juices that I carry. Of course we get juice in canteen but I prefer to make my own, thus having control of what I use and the flavourings.
Today’s post is a simple post on a drink that my little one and myself enjoyed recently. If you have been following me on Instagram you would know that that we made this juice on a particularly hot sunny weekend. Off to the quick and easy recipe.
Oranges – 2
Carrot – 2
Sugar – 3 tblspn (Optional)
Honey – 4 tblspn
Ginger – Less than half an inch
- Take real sweet oranges. Take the pulp out into the juicer.
- Peel and cut carrot. Add these into the juicer.
- Add ginger piece.
- Add sugar/honey.
- Blend it all up and strain.
- Serve it with ice cubes if you like.
Some facts about oranges and carrots:
- Of course we know oranges are excellent source of Vitamin C. They are good if you are on a weight loss diet.
- Carrots are rich source of powerful antioxidants. I know eating carrot just as it is is difficult. Hence juicing it up is a great option.
- Carrots not only help in maintaining a healthy skin but also is excellant for eyes.
Hey There. How is the weather treating you? Well here things are little runny (nose), hoarse (voice) and tired (weakness). The weather is playing games with bright sunny hot humid weather during the whole day and cold and breezy in night. We reach office all sweaty and then a blast of cold AC air meets you.
While the weather can wear you out its important to keep your energy levels high. For that you need to multitask and keep yourself updated with little tricks and tips to make your life easier. If you have been following me on Instagram or FB you may know that I share tips around a topic or ingredient. So I thought why not share them here too. So here it goes. Today we’ll talk about how to make a curry thick or basically what can be added to make a thick curry.
- Cream – The most common and rich option to thicken up your gravy is Cream. If you are watching your weight then better to avoid this option. Many popular recipes are made using cream like malai paneer, butter chicken, dal makhni,etc.
- Cashew Paste – Next in line common option used in dishes is paste of Cashew. Soaked cashews in hot water makes a smooth paste that makes the curry thick beautifully. Click here for one such egg curry.
- Corn Flour – Corn flour is usually used to thicken the soups.
- Maida/ Flour – Pasta sauces are thick due to flour and milk. Maida acts a great thickener. Of course it is unhealthy to use it often hence you can replace Maida with wheat flour. Click here for Pasta in white sauce recipe.
- Curd – World famous ‘Moru Curry‘ and ‘Kadhi’ is made with curd. Thick whisked curd is perfect to add dimension to any curry. Click here to know how to make thick curd at home.
- Coconut milk – Who hasn’t heard about Stew ? There are veg and non-veg versions of stew. Coconut milk is the thickener used in stew. Third, second and first extract of a good grated coconut is added to curries not only to thicken it but also to provide a sweet flavour. Click for a vegetable stew recipe.
- Besan/ Gram flour – ‘Kadhi’ is made using curd and besan. Besan known for its binding properties is great as a thickener.
- Makhana/ Lotus/ Seeds paste – One of the healthiest seeds is Lotus Seeds also known as Makhane. Soak these in warm water and then blend it to a smooth paste. Use it as you like. While grinding your masalas include sunflower, melon, flax seeds, etc. These not only will bring up the nutrition quotient but also thicken up your gravy.
- Potato – Potato is a natural thickener. Add some boiled slightly mashed potatoes to your curry and the starch in the potato will do the work for you. Click here for recipe.
- Dal – Do you know why dal is added to sambhar? Yes. To thicken it.
- Oats – Powder quick cooking oats and use it. Or, add directly to your dishes. After boiling it will thicken.
- Onion-Tomato mix – The most easiest way. If you are making chole or kadala then after cooking your onion-tomato mix, take it in a blender along with some cooked chole. Blend it to smooth paste. Cook it along with other masala and chole.
Hope you liked this post. Do try these methods and let me know how it turned out for you. Also if you know of any other method drop me a comment.
Till next time, see ya
Note: All the images except curd is taken from Google search images.
Hi There. So did you try my homemade curd recipe? How did it go? If not perfected then please keep trying. It is a recipe that you can definetely win. Do share me pics of your success.
What I love and almost don’t like about Kerala recipes is the usage of coconut. Almost in all recipes coconut is used. But some recipes do need coconut to add the flavour in. But I tend to add a little lesser coconut than what mostly people in this part of the world uses.
This recipe is calls for raw banana (the thick small variety) and green gram. You need not soak green gram. It can be instantly used.
Raw banana – 2
Green Gram – 1 cup
Grated fresh coconut – 1/2 cup
Shallots/ Small onion – 3-4
Garlic – 2 cloves
Green chilly – 3
Curry leaves – 2 stem
Cumin – 1/4 tsp
Turmeric – 1/4 tsp
Mustard – 1/4 tsp
Oil – 2 tblspn
Salt to taste
- Peel and dice the banana into medium cubes.
- In a pan take green gram and water (just above the level of green gram) and bring it to a boil. Let it boil till it cooks. Add water if needed. The cook on green gram should be just cooked. Do not over cook.
- In a blender take coconut, green chilly, garlic, shallots, cumin, turmeric and salt and blend it coarsely. It need not be fine paste. Instead all the ingredients should be coarsely blended.
- In a thick bottomed pan, add some oil.
- Splutter mustard seeds.
- Add curry leaves.
- Add the chopped banana.
- On high flame saute the chopped banana for 30 secs.
- Add 2-3 tblspn of water. Lower the flame and close and cook. Make sure to stir it in every minute so it does not burn or catch at the bottom of the pan.
- Once the banana is partially cooked add the green gram along with water.
- Add the blended coconut mix in.
- Adjust the salt and mix properly.
- Close and cook for another minute.
- Mash it lightly if you like.
- Remove and serve hot with rice and rasam.
You can also blend curry leaves with the coconut mix. It will give a different flavour.
Keep checking my Instagram posts to see what I am upto. Till next time see ya.