Category Archives: spice powder

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

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Curry leaves is a must in Indian cooking, because of health benefits. Curry leaves is consumed in too many forms, mostly as a tempering ingredient in almost all the south Indian dishes, in chutney’s, may be deep fried as crisps along with deep fry like chicken 65, fish fry and so on. There is one more take on this curry leaves as Curry leaves powder commonly known as KARUVEPPILAI PODI in tamil / Karibevu pudi in Kannada.

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Curry leaves powder recipe / Karuvepillai podi recipe

This curry leaves powder / Karuveppilai Podi can be served along with steamed rice with a tbsp of ghee/gingelly oil, can be served along with idli and dosa with some gingelly oil. This powder can be prepared and stored in an air tight container and it stays fresh for months’ time, so that it will be easy to use.  All it takes just 10 mins to prepare, but a life saver, that can be used for lunch or breakfast or dinner.

For more basic ingredients recipes, CLICK HERE and for more Chutney Recipes CLICK HERE.

Curry leaves has too many medicinal health benefits as it is rich in calcium and vitamin A, the most common among them are our hair growth – this helps in dense hair growth, prevent hair fall and also delays hair greying. Let me share the recipe…

Ingredients:

  • Ulundam paruppu / White lentils / Urad dal – 3 tbsp
  • Tuvaram paruppu / Split pigeon peas / Toor dal – 2 tbsp
  • Kadala paruppu / Split chick pea (gram) / Channa dal – 2 tbsp
  • Curry leaves / Karuveppilai – 1 ½ cups
  • Cumin seeds / Jeeragam – 1 ½ tsp
  • Black peppercorns / Milagu – 1 ½ tsp
  • Red chillies – 4 nos
  • Garlic – 3 cloves
  • Salt to taste

Preparation:

  • Wash the curry leaves in running water, drain the water, spread it over a cloth and dry it for almost an hour.
  • Heat a heavy bottomed vessel, add all the lentils (white lentils, split pigeon peas, split chick pea) followed by cumin seeds, pepper corns and red chillies.
  • Cook in medium flame until it turns golden brown in color, remove it from fire and spread it over a plate.
  • Add the curry leaves and garlic to the same vessel, and cook until the leaves turn crispy.
  • Remove it from fire and spread it over a plate.
  • Grind the lentils, spices, red chillies and cumin seeds to a fine powder.
  • Add the curry leaves and garlic to the ground powder and grind it to a fine powder.
  • Transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Transfer it to an air tight container.

Stay fresh for months’ time. Serve with idli, dosai or steamed rice topped with gingelly oil or ghee/clarified butter.

 

Home-made Chicken 65 masala / Chicken 65 Masala / How to make chicken 65 powder at home

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Chicken 65 is one among the common food all over India, right from the star hotels till the street food it has placed its own signature. Been in blogging for almost 3.5 years, I wonder why I have not share the chicken 65 masala recipes? It was one of my followers who asked me for the recipe and this resulted in sharing this recipe with you.

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Home made Chicken 65 Masala / Chicken 65 Masala

This Chicken 65 masala, can be used for Gobi 65, Paneer 65, Fish 65 and so on. Also, it has no artificial food color, ginger-garlic and preservative to masala, this can be used even during festival for preparing fried vegetable. Later during marination you can add ginger-garlic or food color as you desire.

Taking this to Fiesta friday #171 hosted by Angie@thenovicegarderner.

CLICK HERE for more chicken recipes.

This stays fresh for 2 to 3 months, when you store it in an air-tight container. Do not use wet hands or never keep it open for long time, so that the freshness of the aroma goes off. Let me share the recipe…

Ingredients:

  • Dry Red Chillies / Vathal – 8 nos
  • Kashmiri or Byadagi Chillies – 5 nos
  • Coriander / Malli seeds – 2 tbsp
  • Cumin / Jeeragam seeds – 2 tsbp
  • Fennel / Sombu seeds – 1 tbsp
  • Maida / All-purpose flour – 3 tbsp
  • Rice flour – 1 ½ tbsp
  • Salt – 1 ½ tsp
  • Cinnamon – 2 no’s (1” inch stick)
  • Cloves – 5 no’s
  • Bay leaf – 1 no
  • Star Anise – 2 no’s
  • Cardamom – 4 no’s
  • Turmeric powder – ½ tsp (optional)

Making of Homemade Chicken 65 powder –

Preparation:

  • Dry roast all the above given ingredients together except the maida and rice flour.
  • Roast only for few minutes or until you get a wonderful aroma with the crackling sound of the spices.
  • Transfer it to a plate, let it sit aside, until it reaches room temperature.
  • Add the maida / all-purpose flour and rice flour to the same kadai, roast only in low flame.
  • Keep on stirring, make sure to roast it only for few seconds and not to burn it. (refer the video for the texture).
  • Transfer it to a plate, wait until it reaches room temperature.
  • Grind all these together to a fine powder with salt.
  • Sieve the ground powder to a plate, let it rest for 2 mins.
  • Transfer it to an air-tight container, once it reaches room temperature.

Stays fresh for 2 to 3 months.

 

Idly Milagai Podi / Idly Podi / Idly Chutney Powder

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Idly Milagai Podi is one of the most important spice powder among all south Indian families. Most of them prepare it in bulks and store it in air tight container, but I use to prepare once in every month and store it in an air-tight container. It’s a must in my families when it comes to idly or Dosa, as everyone in family loves it to the core. Let me share the recipe…

CLICK HERE for Idly and Dosa recipes, CLICK HERE for 10+ Varities of Dosa, CLICK HERE for History of Dosa

Ingredients:

  • White Lentils / Urad dal / Ulundam paruppu – ½ cup
  • Split Bengal gram / Channa Dal / Kadala paruppu – ¼ cup
  • Split pigeon pea / Toor dal / Tuvaram paruppu – 1 tbsp
  • White sesame seeds – 1 tbsp
  • Garlic – 4 cloves
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Curry leaves – 3 string
  • Red chillies – 6 nos
  • Sesame oil / Gingelly oil / Nallennai – 1 tsp
  • Salt to taste

Preparation:

  • Heat a tawa, pour ½ tsp of sesame oil, add white lentils, split Bengal gram, split pigeon pea and roast them until they turn golden brown in color.
  • Transfer it to a plate.
  • Add a drop of sesame oil, roast garlic until get golden brown spots over them. Transfer it to plate.
  • Dry roast red chillies, until they turn in color and transfer it to plate.
  • Dry roast curry leaves, until they are crispy and transfer it to a plate.
  • Pour a drop of sesame oil, add sesame seeds and roast them until they turn golden brown, transfer it to a plate.
  • Mix them all together in a plate, add hing/asafetida to it, and wait until it comes to room temperature.
  • Grind it to a coarse or fine powder as you prefer, add salt and grind it for a second.
  • Spread it in a plate, break out the lumps with your hands and wait until it reaches room temperature.
  • Store it in an air-tight container.

Serve it with idly or Dosa. While serving, make a well in the center of the idly podi, pour sesame oil, mix it well and consume with idly or Dosa.

Note: This can be prepared in both coarse and fine texture, so you can grind it to coarse powder when you need it to be coarse and fine when you need it to be fine.