POWDERS
Andra Pradesh Dal Powder
Roasted channa dal (putnaal papu) - 1 cup
Groundnuts (peanuts) - 1/4 cup
Sesame seeds (nuvvulu) - 1 table spoon
Dry coconut (kopra), grated - 1 tablespoon
Red chillies - 10
Asofoetida - 1-1/2 teaspoons
Salt to taste
Ghee - 1 tablespoon
Heat ghee in a kadai. Add the chillies and fry for a minute then add the roasted channa dal and groundnuts and fry till they become light red in colour. Add the sesame seeds and the dry coconut and fry for another minute. Remove from heat before coconut dries too much, or chars. Allow to cool. Add salt and asofoetida and blend well into a powder. Store in an air tight container.
Andra Pradesh Karappodi
2 Cups of dried curry leaves
1 Cup of Coriander seeds
15 Red chillis (Dried)
1 small ball dried tamarind
salt for taste
Roast curry leaves and set side. Roast red chillis and coriander seeds slightly and set aside. Roast the tamarind till dried. Roast salt for few seconds and remove from the heat. Grind curry leaves and coriander seeds, red chillis and tamarind salt together. Once it's powdered, store it in a air tight container.
Bajji Powder
4 cups Gram dhal
2 Rice
1 cup Red chillies
A pinch Food color - a pinch
1 tsp Baking Powder-3 tsp
Roast all ingredients except baking powder and color in a dry pan till golden brown. Grind all ingredients together to a fine powder and store in an airtight container. When ready to use, to this instant bajji mix add salt and water to get a paste, dip desired vegetables into paste and deep fry.
Chammandi Podi
A large bunch of fresh coriander leaves
2 tbsp white sesame seeds (til)
4 tbsp chana dal
4 tbsp fresh grated or powdered coconut
8 dried red chillies
2 tsps asofoetida
1 tbsp tamarind powder or a lemon size dry tamarind
1-1/2 tsp salt
Roast dry the sesame seeds till they are about to splutter, add chana dal till it starts turning slightly brown. Add the dried red chillies, the grated coconut or dessicated powder, and roast till the coconut is dry and turns slightly brown. Remove and transfer the roasted ingredients to a flat dish to cool. Slightly roast the air-dried coriander leaves. First grind roughly the roasted ingredients along with tamarind/amchur powder and salt, then add the dry roasted coriander leaves and salt and grind some more till all the ingredients are thoroughly mixed to a consistency not too fine. Store in airtight container.
Coconut Powder
1 Cup grated coconut
3/4 cup urud dal
1 tsp gram dal
6-7 whole dried red chillies
salt to taste
1/2 tsp tamarind
A pinch asafoetida
In a little ghee, roast all the ingredients except coconut. Fry till lightly crisped. Roast the coconut separately in little ghee. Let cool, then grind all but the coconut into a fine powder. Add the coconut and grind coarsely for few seconds. This can be stored and offered along with rice and sesame oil or ghee.
Garam Masala Powder
1 cup Dhania (coriander)
1/2 cup Saunf (fennel)
3 Red Chillies
1 tsp Black peppercorns
8 Cloves
1 2" piece Cinnamon
7 nos Cardamom
1 tsp Fenugreek seeds
1 tsp Mustard seeds
2 tsp Turmeric powder
Fry dhania separately. Fry rest of the ingredients excepting mustard and turmeric powder. Powder everything finely and store in air tight containers.
Gujarat Mixed Kathol (Pulse)
1/4 cup kala chana
1/4 cup moong whole small
1/4 cup black-eye beans
1/4 cup massor matki
1/4 cup vatana green
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida (hing)
4 small round red chillies
1 tsp green chilli-ginger paste
1/2 tsp tamarind pulp (imli)
1 tbsp jaggery pulp (gur)
2 tbsp ghee
Salt to taste
Wash the pulses and soak them in water overnight. Next day, drain and pressure cook the pulses in 2 cups of water. Heat the ghee and add the mustard seeds, cumin seeds, asafoetida and stir for a while. Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds. Add the cooked pulses, tamarind and jaggery pulp and salt. Mix well and simmer for a few minutes. Offer while hot.
Idli Powder
11/4 cup Red chilies
1/2 cup Bengal gram dal
1/2 cup Black gram dal
1/4 cup Sesame seeds
A pinch Asafoetida powder
2 tbsp Powdered jaggery
1 tsp Tamarind Extract
2 tsp Ghee
Salt To taste
Heat pan and add 2 tsp ghee and fry the red chilies. Keep aside. Roast and dry the black gram dal, bengal gram dal, asafoetida powder and sesame seeds. Grind all the ingredients into a coarse powder. Add the salt. Keep in an airtight container.
Kandi Podi
1 Cup Red gram dal
5 Red chillies1
1 tsp Cumin seeds
A pich of asofoetida
Salt to taste
Heat the frying pan for half a minute. Roast red gram dal. When the dal turns to golden brown add red chilis and fry for sometime. Remove from the heat. Roast cumin seeds in the pan, stir, and remove at once, cool. Grind Red gram dal to coarse powder and remove from grinder, then grind red chilis and cumin seeds and asofoetida to powder. Mix red chili powder with red gramdal powder add salt. Store in airtight container.
Karivaepaku Podi
Curry leaves 2 big bunches
Red chillies 20 big ones
Dhaniya (coriander) 1/2 cup
Cumin 1tbsp
Chana dal 1/2 cup
Asofoetida 2 tsps
Tamarind lemon sized ball
Ghee 1 tbsp
Salt to taste
In hot ghee, fry the curry leaves till they turn crispy. Add chana dal and fry till it likhtly browns, then set aside. Next fry the dhaniya and cumin and set aside. Last, fry the red chillies. Let all the ingredients cool. In a mixer or food processor, powder all the fried ingredients along with tamarind and salt. Store in an air tight container. When ready to use, mix the powder with a teaspoon of ghee to release the excellent flavour.
Pulao Masala
8 Cardamoms
6 Cloves
1" piece Cinnamon
2 Bay Leaves
1 tsp Peppercorns
1 tsp Sombu seeds (anne Seeds)
Roast Cardamons, Cloves, Bay leaves; Cinnamon, then Crush them and mix with ground pepper and sombu. Add this powder to rice when it is ready to cook.
