Posted in Accompaniments, keepers, Side dish

Garlic Podi

This is one dish I had been vary to try. I had always thought Moluga Podi to be a very traditional and no mess recipe. For me it had always been the one passed by mom from generations. So I never had thought variations here would work. But when I very apprehensively tried this and kiddo and Hubby gave a thumbs up to this version too I was happy. Now this also I try to keep handy and yes, this too when drizzled over idli with ghee tastes heavenly.

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Here goes the recipe:

Ingredients:

 Urad Dal: ½ cup

Chana Dal: 1 cup

Coriander seeds: 1 tbsp

Mustard seeds: 1 tsp

Red Chilies: 2 cups ( Use the ones that suit your taste, I used bedgi and spicy both in equal quantity)

Salt to taste

Garlic : 4 fat cloves peeled and chopped

Gingelly Oil: 1 tbsp

Hing: a pinch

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Method:

  1. Fry all the ingredients except garlic in 1 tbsp of gingelly oil either separately or together in a, low flame till they all change their color slightly to light brown.
  2. In the same pan, add little oil and fry the garlic pods till light brown.
  3. Allow all the ingredients to cool and grind roughly.
  4. Store in an air tight container and use as needed.
Posted in Accompaniments, Chutneys, keepers

Thengai Podi

This is my mom’s recipe. Whenever she has excess coconut she makes this podi. One of the best ways to use up the coconut when it becomes old and can’t be used for cooking. Also the coconut waste after extracting coconut milk can also be used for this podi.

Sprinkle this on your dosa, idli, upma or mix it with rice and ghee. It tastes awesome. The best part is it can be sprinkled over the curries like bhindi fry/ aloo and a new twist can be given to the veggie.

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Do try this, I am sure you won’t be disappointed.

Here goes the recipe:

Ingredients:

Coconut: 2 cups

Urad dal: ½ cup

Chana Dal: ½ cup

Red Chilies: 6-7

Tamarind: small lemon size

Salt to taste:

Hing: a pinch

Method:

  1. Roast urad dal, chana dal and red chilies on a low flame. Add hing to it.
  2. When it turns golden brown transfer the contents to the mixer jar, allow to cool. Add tamarind piece.
  3. Roast the coconut till golden brown and allow cooling.
  4. Grind the dals roughly, and add the coconut. Add salt as needed and grind a little smooth. Not, much as the coconut will start leaving oil.
  5. Cool and store in an air tight container.

PS: We sprinkled over crackers and ate. 😉

Posted in Accompaniments, keepers, Pickles,Thokku, Side dish, Vishu/ Onam Sadya Recipes

Raw Mango Thokku

Come summers and everywhere you get to see green raw mangoes. A lot of dishes can be made incorporating them but the favorite for me remains this humble thokku. This is one such fool proof recipe. Sweet, sour and mildly spicy this one goes well with rice, and breakfast items alike. The best pairing being, curd rice. 🙂

Mango Thokku

Here goes the recipe:

Ingredients:

 Raw Mangoes: 1-2 medium size grated

Salt as per taste

Gingelly oil/ Sunflower oil: 1-2 tbsp (see notes)

Jaggery: 1tbsp (optional but recommended)

Hing: a pinch

Mustard seeds: 1 tsp

Red chili powder: 2 tbsp ( 1tbsp spicy one+1 tbsp Kashmiri one)

Turmeric powder: 1 tsp

Tamarind paste: 1 tbsp

Method:

 1.Wash, pat dry and peel the raw mangoes and grate them.

2.Heat a heavy bottom pan, add oil, mustard seeds,hing and allow to crackle.

3.Drop the flame to low and add the grated mangoes, turmeric powder and mix well till it becomes tender.

4.Add the tamarind paste, chili powder, jaggery and salt as per taste.

5.Keep stirring on a low flame till the oil separates. It will look glossy.Store in an air tight jar and use a clean spoon.

6.Stays good for a year.

Notes:

Sunflower oil can also be used in place of gingelly oil but for storage purpose gingelly oil serves best.

Posted in keepers, Masalas

Mix Masala

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The other day, i chanced upon this wonderful masala recipe. This can be used daily for sabzis, rice etc. Many houses have their own variations that they use for daily cooking. This is one such recipe. Hope you try this and like this.

Ingredients:

Corainder seeds: 1 cup

Shaha Jeera: 10 gms

Jeera: 20 gms

Mace: 20 gms

Peppercorns: 2 tbsp

Red Chilies : 150 gm (Bedgi or any non spicy one)

Cloves: 1 tbsp

Method:

  1. Dry roast red chilies. Keep aside.
  2. Dry Roast all the other ingredients on a low flame,together till aroma wafts.
  3. Allow to cool. Grind the red chili first and then add the other ingredients.
  4. Grind in a fine powder and store in air tight container.
  5. Use as needed in curries.

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Posted in Accompaniments, keepers

Garlic Peanut powder

This one is keepers. An alternative for accompaniments with breakfast. Tastes great with almost all the breakfasts. I love to sprinkle some over even pohe and it takes the snack o another level. Most of the people know it as an side dish to our famous Vada pav. Great to sprinkle over podi dosa of you are short of time to make chutneys.

Stays fresh for a month or two.

Ingredients:

Peanuts: 1 1/2  cup

Garlic pods: 10-12 pods peeled

White Sesame seeds: 2 tbsp

Red Chili powder: 1/2 to 3/4 cup (according to spice needed, adjust)

Salt: as needed

Sugar: 1 tbsp (optional)

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Method:

  1. Roast the peanuts and de skin them. When roasted on low flame the skin comes easily.
  2. Roast the white sesame seeds on a low flame.
  3. In a mixie jar, take the garlic, sesame seeds and peanuts and grind for 1 minute. Add the chili powder,salt sugar and keep whipping till they all mix well.
  4. Store in a air tight jar.

Notes: Don’t grind too much as the peanut would start leaving oil. Just whip and grind coarsely.

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Posted in keepers

Idli Podi (Version 2)

This is a healthier version of the podi. Podi is a eternal favorite.:) We can eat with even rotis, upma, even sprinkle a little on the Poha would taste yum. 🙂  Hope you try this version and share your feedback.

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Here’s the recipe:

Makes 3 cups

Ingredients:
1 cup each Chana dal and Udai Dal
1 Cup flax seeds

8 each Bhedgi and normal Red Chillies
Asefodita 1 tsp.
Gingelly Oil: 1 tbsp.

Black Seasame seeds: 2 tbsp

Method:
1. Roast the dals,flax seeds and chillies till golden brown in gingelly oil. Roast the red chillies also.
2. Grind all the dals,chillies,asefoditia,til and salt coarsely in a powder.
3. Store in an airtight jar. Would stay fresh for more than a month.
U can add more red chillies if you want it more spicy.
Whenever want to use, use a fresh, clean spoon, add the needed quantity, mix with oil/ghee.
Goes very well with Idlis, Dosas, Adai.

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Its one important way of adding flax seeds to your diet. Flax seeds doesn’t change the taste much.

Posted in keepers

Idli Podi

Podi forms a very important side dish for breakfasts. There are many versions of making this yummy side dish. Since this can be made in advance, this sure is a winner as when you are pressed for time this goes well with most of the breakfast items. I still remember mom packing yummy soft idlis coated with podi for lunch box. 🙂  Or when travelling we used to carry idlis with podi mixed so that it becomes easy and mess free.

Today i am sharing my mom’s version of this lovely podi. Hope you try and like this:

Makes 3 cups
Ingredients:
1 cup each Chana dal and Udai Dal
8 each Bhedgi and normal Red Chillies ( add more for more spice.)
Asefodita 1 tsp.
Tamarind: a small lemon size (optional)
Salt to taste
Black Til(sesame seeds): 1/4 cup
Gingelly oil 1tbsp

Method:
1. Roast the dals and chillies till golden brown in gingelly oil. Roast the red chillies also.
2. Grind all the dals,chillies,asefoditia,tamrind,til and salt coarsely in a powder.
3. Store in an airtight jar. Would stay fresh for more than a month.
U can add more red chillies if you want it more spicy.
Add the bedgi chillies as it would give nice red color to the podi, won’t be spicy though.. Add other variety chillies for spice quotient.Also can be sprinkled over the dosas while making Podi dosas.

Whenever want to use, use a fresh, clean spoon, add the needed quantity, mix with oil/ghee.
Goes very well with Idlis, Dosas, Adai.

Moluga Podi