Nursery and Playroom Learn Cooking Recipe

We entered the brand new year,also I joined the Blogging Marathon after a short break.We are entering the 60th edition and for this week I chose to share Regional recipes. When I was going through my cook books to choose some recipes for the theme,this powder caught my attention.So decided to share some Andhra recipes which I noted down from a good friend of mine,long time back.Her mom is an amazing cook and cooks for a large crowd in no time.When she was here I noted down some of her signature recipes such as spicy pickle and powders. Andhra  cuisine is famous for its pickles and powders also she introduced me this nall karam podi.This powder can be mixed with rice and eaten,also be used as an accompaniment for idly and dosa,topped with sesame oil or ghee like  idly podi. The taste of this powder is entirely different from the regular idly podi.As this podi uses tamarind and coriander seeds curry leaves,it has got a very nice tangy taste and flavor.Off to the recipe.....

Homemade spice powders are so fresh and flavorful,so I prefer to make it home.Today I am sharing a nice aromatic spice powder used to make pav bhaji and other North Indian recipes. Soon I will be sharing the recipes which uses this spice powder and adapted it from  Veginspiration .Lets move on to the recipe......................... Pav Bhaji Masala Powder     Basic Information    Preparation time 5 minutes    Cooking time 10 minutes    Makes 3/4 cup(approximately)        Ingredients Ingredient Quantity Coriander seeds/dhaniya 1/4 cup Red chilly/varamilagai 10-12 Black pepper/milagu 2 tbs Cumin seeds/jeeragam 2 tbs Fennel seeds/sombu 11/2 tbs Cinnamon/pattai 10-12 (1 inch piece) Black Cardamom 4-5 Dry aamchur powder/mangai podi 2 tbs       Method   Dry roast all the in...

Today's recipe for cooking from cook book challenge is simple thengai/coconut podi which I noted down from my friend. Thengai podi is flavorful and easy to make,can be mixed with rice along a dash of ghee or an accompaniment for idly. This podi is often sprinkled in dry vegetable curries and kootu for extra taste and fresh and flavor.This podi stays fresh for a week to 10 days if its stored in an air tight container in room temperature. Here I used the desiccated coconut  but it can be replaced with fresh grated coconut also,with no further delay lets move on to the recipe............................... Basic Information Preparation Time 5 minutes Cooking Time 10 minutes Makes 1 cup(approximately) Ingredients Ingredient Quantity Urad dhal/ulutham paruppu 1/4 cup Desiccated coconut 1/2 cup Tamarind/puli(optional) 1 inch Red chilly/varamilagai 4 -5 Asafoetida/perungayam a pinch Salt 11/2tsp Method Dry roast the urad dhal,tamari...

Like sambar powder ,kulambhu milgai podi/thool is made in bulk and store it in our households. Kulambhu milagai thool is a blend of aromatic spices along with whole red chilly and coriander seeds. This powder can be used to make chicken and mutton curry even in masala kulambhu with veggies or legumes. The curry doesn't need any extra chilly powder,coriander powder even garam masala powder for extra taste and flavor.At the same time the curry tastes divine with this one simple powder and the curry or kulambhu can be made in a jiffy. Today I sharing you the recipe to make bulk as I got this powder from India,if you want to make it in small quantity scaled down the measurement and grind it in the blender or mixie.Off to the recipe............................... Ingredients Ingredient Quantity Red chilly/varamilagai 1/2kg Coriander seeds/dhaniya 1kg Fennel seeds/sombhu 100gms Clove/lavangam 25gms Cinnamon/pattai 25gms Bay leaves 10gms Star anise 25gms Black ...

Sambar powder is a must in all South Indian kitchen and I cannot even thinking of sambar without homemade powder. Each house has their own signature recipe for the sambhar powder and quantity,today I will be sharing the recipe to make it in a scratch and the original recipe also. Grinding the sambhar powder in India is not a difficult one as we grind it in the commercial grinding mill.But people who are in abroad has to get it from India or make it with the blender in small quantities. Usually I get the powder from India in a bulk and store in the freezer as we go to India every 2 years once.Unfortunately last year I couldn't go and I was out of sambhar powder. So I tried to make sambhar  powder with my blender,but my blender didn't cooperate and ended up in a diaster. Then I got an idea of making it with the store bought chilly powder and coriander powder as we get it Indian stores easily and grind the other spices used to make sambar powder.For my surprise it came ou...

This post has been lying in my drafts since 4 months and finally today I am sharing this healthy powder. Mathathakkali is called as black night shade both the leaves of this plant and berries are used to treat ulcer in natural medicine These dried berries are slightly bitter in taste but it has lots of medicinal value and is used in traditional medicine. This powder is  mixed with rice along with a dash of ghee or sesame oil and given especially in the postpartum period as it has healing property.Here is the recipe........................ Ingredients Ingredient Quantity Manathathakkali Vatral/dried berries 1/4cup Red chilly/varamilagai 3nos. Channa dhal/kadala paruppu 1tbs Urad dhal/uluttham paruppu 1tbs Cumin seeds/jeeragam 1tsp Black pepper/milagu 1tsp Curry leaves/kerivepeillai 1sprig Asafoetida/perungayam a generous pinch Salt to taste Method Dry roast the red chilly,channa dhal,urad dhal,black pepper and cumin seeds in a medium flame in a pa...