Skip to main content

Curry Powder

curry powder
1 cup channa dal
1/2 cup urud dal
8- 10 large red chillies whole
1/4 cup coriander seeds (dhaniya)
a pinch asafoetida
METHOD

  • Heat 1/4 tsp til oil fry all the ingredients on a low flame ,the masala get slightly luck warm .remove from fire .
  • Add 1 tsp salt and grind to a fine powder.

This masala powder is add to cooking any vegetable curry or koodu,or fry vegetable,Add 1 tsp of this curry powder

Chutney powder
1 tsp fenugreek seeds
10 - 15 large red chillies whole
1 tsp mustard seeds
1/4 tsp Asafoetida1
1 tsp salt
METHOD

  • Heat little oil and fry all the ingeredients expect salt in a low fire .when it get luck warm remove from heat
  • Grind with salt to a fine powder and store.


    This powder is used to make all kinds of chutneys with tomatoes, egg plant, tamarind etc.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more