Method
Dry roast all the ingredients separately till light brown.Switch off the stove add ginger,salt and hing to the hot pan and just give a mix and transfer to a plate.Do not burn them.
Cool completely and dry grind everything to a fine powder.Store it in a clean dry jar.
Take a tsp of this powder add some ghee mix it with hot rice and enjoy.
Health Benefits:
a) Good for digestion
b) This podi is given to new mothers after their child birth.
c) Many more benefits,you can read it online.
Ingredients to be pressure cooked
Pasi Payaru/ Pachai Payaru/ Green Gram dal - 1 cup
( wash and soak it in water overnight or dry roast the dal and pressure cook)
Chopped coriander leaves - 1 tsp
Chopped onion - a handful
Chopped tomato - 1
Green chillies - 2
Castor oil - few drops
Turmeric powder - 1/2 tsp Tempering
Sesame oil - 2 tsp
Mustard and urad dal - each 1 tsp
Jeera - 1/2 tsp
Red chillies - 3 Other ingredients
Chopped onion - 1/4 cup
Chopped garlic - 6
Curry leaves few
Coriander powder - 1/2 tsp
Salt to taste
Method
Wash and soak moongh dal overnight in water.
Next day add the moongh dal,tomato,coriander leaves,green chillies and tomato,Castor oil and turmeric powder in a pressure cooker.Close it and pressure cook till dal is soft.
Cool and open the lid mash it well using a masher till soft.
Heat oil in a pan temper it with mustard,urad dal,jeera and red chilies.
Add the chopped onion,garlic few curry leaves and saute till light brown.Add needed salt ,coriander powder and mix it well,pour the mashed dal.Add enough water and give a boil.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice or roti.
(add mustard,methi,jeera,urad dal if you don't have vadavam)
Method
Heat oil in a pan add vadavam for tempering. Add the chopped onion,curry leaves and garlic fry till light brown.Add salt and turmeric powder give a quick mix. Add the tomatoes and chopped brinjals fry till the brinjals are half cooked. Now add the karuvadu and fry for 2 to 3 minutes,add dhania powder and chilly powder and fry till oil separates the masala.Add the cooked mochai kottai and mix till everything is well combined. Pour the tamarind juice and some water cover and cook till the fish is cooked and the gravy is thick.Switch off the stove add the pepper powder,curry & coriander leaves and mix.. Best served with hot rice.
Ingredients ground to a smooth paste
Coconut - 1/4 cup
Poppy seeds - 1 tsp
Onion - 2 tbsp
Tomato - 1 small
Ginger and garlic paste - 1 tsp Tempering
Oil - 6 tsp
( add more if needed)
Mustard - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon stick - 1 medium size stick Other ingredients
Dry Mochai kottai/ Dry Field beans - 1/2 cup
( soak it overnight in water,next day add red chilly powder,coriander powder,turmeric powder and salt.Pressure cook till soft.Keep it aside)
Chopped brinjals - 1 cup
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped onion - 1/2 cup
Chopped tomato - 1 small
Curry and coriander leaves few
Method
Heat oil in a pan temper it with mustard,fennel seeds and cinnamon.
Next add onion and fry till colour changes,add the tomato and fry till light brown.
Add the ground coconut mixture and fry till oil separates the masala.
Pour the cooked beans along with the water and cook for 2 minutes.
Add the chopped brinjals and mix,cook till vegetables are cooked and dry.
Lastly add garam masala,curry and coriander leaves mix and switch off the stove.
Best served as a side dish.
Ingredients
Cubed Paneer /Indian cottage cheese - 1 & 1/2 cups
( Heat 1 tsp butter in a pan add 1/4 tsp turmeric powder add the paneer cubes and fry till its light brown on all sides.Keep it aside)
Coloured bell peppers/Capsicum cubes - 2 cups
Kashmiri red chilly powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera / Cumin powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Fresh cream - 1/4 cup
( As my daughter likes cream i added a bit more) Ingredients ground to a paste
Onion - 1/2 cup
Ginger and garlic paste - 1 tsp together
Cardamom - 5
( Take a mixi jar add above ingredients and grind to a fine paste,do not add water while grinding)
Tempering
Butter - 1 tbsp
Oil - 2 tbsp
( add more if needed)
Bay leaf - 1
Cinnamon stick - 1 medium size
Jeera - 1 tsp
Red chillies - 2 Method
Heat oil and butter in a pan temper it with bay leaf,red chillies,jeera and cinnamon.
Now add the ground onion paste saute for few minutes,add the salt and turmeric powder,saute till oil separated the masala and raw smell has disappeared.
Add coriander powder,red chilly powder and garam masala cook till everything is well combined and no raw smell.
Add the coloured cubed capsicum and fry in low flame for a minute then add the fried paneer cubes and gently give a mix.Pour some water mix it well and cook in low flame for 2 to 3 minutes.
Lastly add sugar,cumin powder and kastoori methi and switch off the stove.
Now pour the cream and mix well.Do not cook after cream is added.
Serve hot with Jeera rice or Roti.
Ingredients to roast and grind
Channa dal - 1 tsp
Coriander seeds - 1 & 1/3 tsp
Methi - 1/8 tsp
Mustard - 1/8 tsp
Somph - 1/8 tsp
Whole black pepper - 6
Red chillies - 4
Jeera/Cumin seeds - 1/4 tsp
Coconut - 2 tbsp
Oil - a drop (option
Method
Heat a pan and dry roast the ingredients till light brown,do not burn them.
Lastly add the coconut and fry for a minute and switch off the stove.
Cool the mixture and dry grind to a fine powder,keep it aside. Tempering
Sesame oil - 1 & 1/2 tbsp
Mustard and Urad dal - 1 tsp together
Red chillies - 1
Broken cashew nuts - 6
Hing - a generous pinch
Chopped onion - a handful
Curry leaves few Other Ingredients
Thinai/Foxtail millet - 1/2 cup
Thur dal - 1/4 cup
Water - 4 cup ( 1 cup to soak millet and dal,3 cups to cook them)
Salt to taste
Turmeric powder - 1/4 tsp
Mixed vegetables of your choice - 2 cups
( I used avarakai,radish,carrot,brinjal and drumstick)
Chopped tomato - 1
Semi thick tamarind juice - 1 cup
Jaggery - 1/4 tsp
Ghee - 1 tbsp
Curry and coriander leaves for garnish
Method
Take millet and dal in a bowl wash well add 1 cup of water and soak it for 30 minutes.
Put the soaked millet/dal into a pressure cooker along with the water add 3 cups of water,turmeric powder,salt and 1 tsp oil.Close the lid and pressure cook till done.
Add the chopped vegetables in a wide pan pour the tamarind juice,salt and turmeric powder,cover with a lid and cook till vegetables are soft.Add chopped tomato and the cooked millet/dal mixture,mix well.
Add the ground powder,jaggery and cook in low flame till everything is well combined.
Heat oil in a pan add mustard,urad dal,red chillies,hing and cashew nuts anf fry till light brown,now add the onions and curry leaves fry till onions changes its colour.Switch off the stove.
Pour the tempering into the millet/dal/vegetable mixture,add ghee garnish with curry and coriander leaves and mix it well.
Serve it hot with papad and raita.
Dry roast urad dal,channa dal,sesame seeds,rice & red chillies separately till light brown.Do not over fry and burn them.Transfer into a plate and let it cool Add the cooled ingredients into a mixi jar to this add salt and hing,grind it to a coarse powder.
Store it in an air tight container.
Take 1 or 2 tsp of the idli milagai podi add some sesame oil mix and enjoy with Idli or Dosa.
Ingredients dry roasted
Poppy seeds / khus Khus - 2 tsp
Coriander seeds - 1 tsp
Red chillies - 5 or add more if you want spicy
Grated coconut - 1/4 cup
( today i used 1/2 cup of coconut milk)
Cinnamon stick -1 medium size
Cloves - 6
Shajeera - 1 tsp Method
Dry roast poppy seeds,coriander seeds and red chillies till nice aroma comes,add the coconut and give a quick mix and switch off the stove.Cool and transfer it to a mixi jar to this add cinnamon stick,cloves and Shajeera.Grind it to a fine paste,keep it aside Other ingredients
Mutton - 250 gms
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Curry and coriander leaves - few
Ginger and Garlic paste - 1 tsp heaped
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 6 tsp
Bay leaf - 1
Method
Heat oil in a pressure cooker add bay leaf next add onions and salt.fry till onions are light brown.
Now add ginger garlic paste and saute till raw smell has disappeared.
Add tomatoes and few curry leaves fry till tomatoes are soft.Add turmeric powder,washed mutton and the ground powder.Mix it well.
Pour some water cover and cook for 5 minutes in low flame.
Pour the coconut milk and coriander leaves cover and pressure cook till mutton is soft.
Garnish with curry and coriander leaves and serve with rice or roti. Note:
Today i used coconut milk,if using fresh coconut then fry and grind it with the masala.
Ingredients
Chikkudukaya/Broad beans - 60
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Mustard powder - 1 & 1/2 tbsp
Salt - 1 & 1/2 tsp
Sesame oil - 1/4 cup
Garlic - 6 cloves
Tamarind - a small ball bigger than a gooseberry Tempering
Oil - 1/4 cup
Mustard - 1 tsp
Red chillies- 3
Methi powder/Fenugreek seed powder - 1/4 tsp
Hing - 1/4 tsp
Method
Dry grind mustard seeds to a fine powder.
Remove seeds and strings from the tamarind,pour some water and cook till they are soft.I kept it in microwave for 1 minute.Cool it and put it into a mixi jar add the garlic and pulse it once.
Wash the broad bean remove the strings from the beans and wipe it well,spread it on a towel.
Heat oil in a pan and deep fry the beans till they just change colour do not over fry then they will become too soft to handle.Remove it into a bowl.
To this add the red chilly powder,salt,mustard powder,turmeric powder and tamarind/garlic paste.
Pour the fried oil also mix well cover it with a lid and leave it at room temperature for 2 days.
3rd day heat oil in a pan and temper it with above ingredients.
Cool and pour the tempering into the pickle mix well.Taste the pickle and add red chilly powder and salt if needed.
Store this pickle in a clean jar in fridge and enjoy with plain rice and ghee.
Ingredients
Canned sweet corn crushed - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Sugar - 1/2 tsp
White vinegar - 1 tsp
Chopped vegetables - 1/2 cup
( i used peas,carrot and beans)
Chopped spring onions for garnish Method
Take a wide pot add all above mentioned ingredients bring it to a boil.
Reduce the flame and cook till vegetables are cooked.
If you think the soup is thin and want to thicken it up then dilute 3 tsp of corn starch in some water and pour it into the soup and give a boil.
Adjust seasoning garnish with chopped spring onions and serve hot.
Vegetable Soup In Instant Pot
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Ingredients
Cream style sweet corn - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Chopped vegetables - 1/2 cup
( peas,carrot,cabbage,mushroom,beans)
Ginger and Garlic paste - 1/2 tsp
Chopped spring onions for garnish
Oil - 1 tsp
Method Switch on saute mode in an instant pot pour oil. Add onion,ginger and garlic paste saute for a minute. Now add the chopped vegetables and fry for another minute. Add salt and pepper powder,cream style corn and pour vegetable broth/stock. Close lid and cook it on soup mode,natural pressure release once done. Add soy sauce garnish with spring onions mix and serve hot.
