Milagai podi or Idli podi:(Spicy chilli and dal powder)

1.Red chilli - 2 cups
2.Urad dal - 1 cup
3.Dried Curry leaves - Handful
4.Garlic flakes - 5
5.Asafoetida - 1/4 tsp powder or 1 small piece Rock Asafoetida
6.Salt - 2 tsp or as required
7.Oil - 1 tbsp
1.Heat thick bottomed pan.Dry roast Urad dal till it becomes golden color.Keep the stove in medium.
2.Remove Urad dal from stove and transfer in to another container, let it cool.
3.Heat oil in the pan, fry garlic flakes.Take them out from oil.
4.If you are using Rock Asafoetida,fry them in oil.If you are using powder Asafoetida ,no need to fry them.
5.Roast curry leaves and take them out.
6.Keep the stove low.Add Red chillies to the pan.Roast them till the color slightly changes.
7.Cool all the ingredients.Grind Red chillies first,then add garlic flakes then asafoetida and add rest of the ingredients.
8.Grind to the consistency slightly coarser than the powder.
9.Let it cool and store it in air tight container.It will come for months.
10.It is served along with gingily oil.
11.Serve as a side to idli and Dosa.Tips:
1.Rock Asafoetida gives more flavour than the Asafoetida powder
2.If you are using Rock salt, roast in the pan without oil.

Posted by Sweet Life on 10:01 PM 1 comments

Chana Masala:(Chick pea gravy)

1.Chana(Chick pea) - 1 cup
2.Onion - 1large(1/4 finely chopped, 3/4 Pureed)
3.Tomato - 1 pureed
4.Ginger garlic paste - 1 tbsp
5.Red chilli powder - 1 tsp
6.Turmeric powder - 1/4 tsp
7.Garam masala - 1 tsp
8.Coriander leaves - 2 tbsp chopped
9.Oil or Ghee - 1 tbsp
10.Salt to taste
Oil or Ghee - 1/2 tbsp
Cumin seeds - 1 tsp
Pinch of Asafoetida
1.Soak Chana overnight in water (atleast 6 to 8 hours).For one cup of chana ,add 2 1/2 to 3 cups of water for soaking.
2.Pressure cook chana covered with enough water.Cook for almost 20 minutes(Keep the stove 10 minutes in High and 10 minutes in medium)
3.Take the pressure cooker off the stove and let it stand for 5 minutes.
4.Heat oil in a deep and thick bottomed pan.
5.Add chopped onion,roast it.Add ginger garlic paste, fry for a minute.
6.Add onion puree, fry till the raw smell goes.Then add tomato puree,saute for a minute.
7.Add cooked chana at this stage with a 1 cup of water(You can use the water used for cooking chana)
8.Add red chilli powder,turmeric powder and salt.
9.Bring to boil.Add Garam masala to it.
10.If you want to thinner the consistency of curry, add some water
11.Adjust the taste of salt and chilli as per your requirement.
12.Garnish with coriander leaves.
13.Heat 1/2 tbsp of oil in a separate pan.Roast cumin seeds and then Asafoetida.Top it over the masala and stir.
14.Serve with Roti or Rice.Tips:
If you forget to soak chana overnight, this tip will help for Quick soak:
1.Rinse chana.Add about 3 cups of water to a cup of chana.
2.Bring to rapid boil, boil for 2 minutes.
3.Remove from heat.Cover and stand for 1 hour.
4.Drain soak water.
5.Pressure cook chana as per the directions given above

Posted by Sweet Life on 9:59 PM 0 comments