HAPPY COOKING!!!

Hi All, Briyani masala is one which you always need to make it in home and store it. Home made masala powders are always best, so if possible make it in home and save them. I brought these spices from Kochi spice market, which was of super quality . If you get chance to visit Kochi never miss spice market for amazing spices. COOKING TIME : 30 mins. SERVING : 1 CUP. INGREDIENTS : Coriander seeds – 1/4 cup. Shahi jeera – 1 tblsp. Pepper – 1/2 tblsp. Nutmeg – 1/2 piece ( if small then add 1). Mace – 2 nos. Green Cardamon – 10 pcs. Cinnamon 1” piece – 2 nos. Marati mokku – 2 nos. Blackstone flower – 2 tsp. Bay leaf – 3 nos ( medium sized). Black cardamon – 3 nos. Star anise – 3 nos. Cloves – 3 nos. Fennel – 1 tsp. Dry red chillies – 6 nos. METHOD : Dry roast every ingredient individually in very low flame till aroma . Roasting in low flame is important to get complete flavor. Also be careful not to burn the spices...

Hi All, Aromatic, most flavourful and much easy to make coconut idli podi, recipe below, Cooking time : 20 mins. Servings : 10 members. INGREDIENTS : Grated coconut – 3 cups. Garlic – 2 nos ( full garlic) Urad dal – 1/2 cup Asaofoetida – 1/2 tsp. Dry red chillies – 10- 12 nos Salt – as required. METHOD : For your easy ref , here is the recipe video, Dry roast coconut till aroma.If you are using dry coconut (kopurai) then it will give double taste. Remove it to a plate and in same kadai dry roast rest of the ingredients till golden brown separately . When cooled down to room temperature except coconut grind all ingredients to little coarse powder. Finally add coconut and pulse for once or twice for very coarse powder. Over grinding coconut will leave oil and shelf life will be less.store in airtight container and can be used for about 10 days. If refrigerated the podi stays fresh for more than a month.

Hi , My favorite coconut milagai podi recipe is as below, COOKING TIME :15 MINS. SERVINGS : 6 INGREDIENTS : Dry coconut / Fresh coconut – 1 1/4 cup. Channa dal – 1/4 cup. Urad dal – 1/4 cup. Dry red chillies – 8 nos. Mustard – 1 tsp. Tamarind – gooseberry size. Jaggery – 2 tsp. Curry leaves – 2 springs. Asafoetida – 1/2 tsp. Salt – as required. Coconut oil- 1 tsp. METHOD : a) Dry roast coconut till aroma. b) Heat oil in kadai and roast each ingredient separately except jaggery. c) Grind roasted ingredients to coarse powder and finally add coconut, Jaggery and pulse for a minute. d) Store in airtight containers and it stays fresh for 2 weeks.  e) If refrigerated the powder stays good even for months. f) To make coconut podi rice, saute mustard, curry leaves in a tsp of ghee and mix it with rice, add salt, coconut powder and mix well, serve hot with papad. g) I served with potato curry.  ...

தமிழில் காண : கிளிக்  Hi All, ANDHRA DAL POWDER / PARUPU PODI . When we were in Chennai , there was a Andhra Mess near my husband's office .My husband use to praise the Moor kuzhambu and parupu podi of that Andhra mess always,he wanted me to make parupu podi in Andhra style.But I have not tasted in that mess so I tried few versions and nothing got approved by my husband. Finally i tried this version and it was a success , he accepted the taste so I noted this recipe carefully 😊.I make this parupupodi often and store it for one or two weeks only , though parupupodi can be stored for months I feel that freshness and aroma gets reduced after few weeks so I always make fresh batch. The simple Andhra parupu podi recipe is as below, INGREDIENTS : Toor dal – 3/4 cup. Fried gram – 1/2 cup. Garlic – 5 pods. Cumin – 1 tsp. Red chillies – 6 nos. Asafoetida – 1/4 tsp. Curry leaves – a sprig. Salt – as required. Ghee – 1/2 tsp. NEEDCLARIFICATION ABOUT...

தமிழில் காண : கிளிக்  Hi All, INSTANT ADAI MIX!! Whenever I go to super markets , I use to stare at this Instant mix section for long time reading the ingredients list in each packet.I always wanted to keep some instant mix in home but in all packets I saw added preservatives so I never buy them. I want to try something on my own and I tried adai mix first as it requires no fermentation.The process is little long but its worth a trying. With this adai mix powder my morning breakfast tension is solved..pls follow the recipe and tips for perfect adai that tastes like fresh adais. The recipe is as below, INGREDIENTS : Raw rice – 1/2 cup. Idli rice – 1/2 cup. Toor dal – 1/4 cup. Green moon dal – 2 tablespoon. Urad dal – 2 tablespoon. Fenugreek – 1 tsp. Asafoetida – 1/8 tsp. Dry red chillies – 5 nos. Cumin – 1 tsp. Turmeric powder – 1/4 tsp. Poha / flattened rice – 2 tsp. Oats – 2 tsp. Salt – 2 tsp. FOR MAKING DOSA: Adai mix – 4 ...

Hi All, SAMBAR!! Sambar is an essential dish in each and every south Indian family.Earlier we use to grind fresh masala during sambar preparation ( recipe for fresh masala sambar here ) but now everyone is in hurry ,Noone has time to grind masala everyday so came this Sambar powder. Through instant sambar powder sambar preparation became so easy and jiffy. I use to grind my own sambar powder and store in container for months , it is chemical free , hygiene and also sambar smells very fresh with our own sambar powder. The recipe is as below, INGREDIENTS : Toor dal / Thuvaram parupu – 1 tablespoon. Channa dal / Kadalai parupu – 1/2 tablespoon. Urad dal / Uluntham parupu – 1/2 tablespoon. Asafoetida – 1/2 tablespoon. Fenugreek / Vendhayam – 1/4 tablspoon. Mustard / Kadugu – 1/4 tablespoon. Dry red chillies – 10 nos. Pepper – 1/2 tablespoon. Coriander seeds – 3 tablespoon. Cumin / Zeera – 1 tablespoon. Curry leaves – a sprig. Turmeric powder –...