Ingredients:
Red chilies (1 cup, broken into small pieces and tightly packed)
cumin seeds (1 tsp)
Hing powder (1 tsp)
Oil (1 tbsp)
Fenugreek or methi seeds (1/2tsp)
Gram dal (2tbsp)
Dry coriander seeds (1 big tbsp)
Curry leaves (3 springs)
Method of preparation:
- Take the chilies; break them up with the stalks into small pieces. It make easy to powder them. Take a kadai, place it over heat. Heat the oil in it and then fry the hing and fenugreek in it on slow heat until they turn light brown in color.
- Now add gram dal, cumin seeds, red chilies, coriander seeds and curry leaves and fry them for about 5 minutes on low heat. When all these get roasted then there arises a lovely aroma. Now take off the kadai from the heat and keep it to cool.
- Put this roasted masala mixture in the mixie and then powered it finely. Put this powdered masala in a bottle to store it. This powder can be used for 2 to 3 months.
Padmashree Raikar
@ gHara javaN
Mint chutney is very easy to make and is also very nutritive. This mint chutney recipe has the same taste of the ones served in restaurants. the chutney recipe is ready in 15 minutes. You can serve the mint chutney with any snack of your choice. I also love having it along Samosas and the combo was so good.
Ingredients:
Curd- 1 bowl
1 tbsp Cumin powder
1 tsp Chat masala powder
1/2 tsp Amchur/Mango powder
2 cups Cleaned fresh Mint leaves
2 cups Coriander leaves
4 Green chillies (you can add more according to your spice requirement)
1 small onion chopped
6 Garlic flakes
1" ginger chopped
Salt to taste
Making Mint Chutney:
- Take curd in a bowl and whisk it till its smooth. add cumin powder, chat masala and mango powder to the curd and mix well.
- In a blender or wet grinder take freshly rinsed mint leaves, coriander leaves, green chilies, onion and ginger.
- Grind with a little water to a smooth paste. mix the green chutney paste with the curd.
- With a spoon start to blend both the green chutney and curd.
Padmashree Raikar
@ gHara javaN
Sambar is a South Indian Stew made of lentils, spices and optionally vegetables and is eaten with plain rice. It uses a spice mix called as Sambar powder. Sambar powder can be added along tomato pulp to make tomato rasam.
INGREDIENTS FOR SAMBHAR POWDER
Coriander seeds (roasted)– 1/4 kg
Red chilly (roasted)– 1/4 kg
Fenugreek seeds (roasted)– 50 gms
Toor dal (roasted)– 50 gms
Channa dal (roasted)– 50 gms
Pepper corns (roasted)– 50 gms
Jeera (roasted)– 2 tbsp
Turmeric powder – 50 gms
Grind all the above into fine powder and store in an air tight container.
[Note: Don't roast the ingredients in high flame, they tend to get charred]
