Rasam Powder

Home made powders are always much more flavorful an tasty when compared to the packed ones. Last time while i posted Sambhar powder i wanted to post Rasam powder. But some how got dealyed... and now time has come to post it.... Here is my version of Rasam powder....

Corriander Seeds (Dhaniya) - 1 Cup
Red Chili - 1/4 Cup
Toor Dhal - 2 tbs
Channa Dhal - 2 tbsp
Pepper Corns - 1/4 Cup
Jeera / Cumin - 1/4 Cup
Fenugreek seeds - 1/2 tsp
Curry leaves - 1 sprig
Asafoedita - 1 tsp
Turmeric powder - 1 tbsp

How to Make:

1. Dry roast all the ingredients in  simmer for about 5-6 mins except asafoedita and turmeric powder. Allow it to cool.

2. Grind to fine powder along with asafoedita and turmeric powder.

Masala Vada

One of the most popular item which is made during every occasion in Tamil nadu. BE it festival or marriage or just a get together gathering lunch, this will be definitely be part of the menu... Relishing snack too. 

Ingredients:

Channa Dhal - 1 Cup
Toor Dhal - 1 tbsp
Onion (Finely chopped) - 1/2 Cup
Red Chilli - 3-4 nos.
Curry leaves - 1 sprig
Corriander leaves (finely chopped) - 2 tbsp
Salt - 3/4 tsp
Asafoedita - 1/4 tsp
Oil - To fry

How to make:

1. Soak the channa dhal, toor dhal and red chili for minimum 3 hrs.

2. Grind it coarsely without any water.  Add salt, asafoedita, curry leaves, onion and corriander leaves  to this mixture and blend well.

3. In a kadai heat oil, fry the vada's in medium flame. Fry till it turns golden brown.

Poori Bhaji

Isn't everyone's favorite dish poori and bhaji ? Generally we make poori with potato onion masala.. But in north they make bhaji... with some tomato and peas added to it along with some masala... I made a fusion version of both south indian and north indian where instead of any masala i just added sambhar powder.... Try it out and see...

Ingredients:

Potato (boiled and roughly mashed) - 1 Cup

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1/2 cup

Green peas - 1/2 Cup

Ginger (finely chopped) - 1 tsp

Sambhar powder - 1 1/2 tsp

Salt - 3/4 tsp

Curry leaves - 1 sprig

Corriander leaves - for garnish

Mustard - 1 tsp

Channa Dhal - 1 tsp

Oil - 1 tbsp

How to make:

1. In a pan, heat oil and add mustard and channa dhal. Once the mustard splutters, add onion and saute till it turns transparent.

2. Now add the ginger and curry leaves. After 2-3 mins add the chopped tomato. 

3. Add the sambhar powder and salt to it and cook for a min. Now add the green peas to it and sprinkle water and cook until the peas are cooked.

4. Add the mashed potato and blend well. Add half cup water and cook for 2-3 mins until all blends well together.

5. Garnish with corriander leaves and serve it with hot pooris......................