Category Archives: spice powder

How to use Basic Jars of Preethi Zodiac Mixer Grinder (Making of Chutney, Spice powder and Vada Batter)

How to use Basic Jars of Preethi Zodiac Mixer Grinder (Making of Chutney, Spice powder and Vada Batter)

Recently I have shared the unboxing of Preethi Zodiac, as mentioned in that post this mixer grinder has too many options and can be named as All-in-All in a kitchen. So, I have mentioned to share the usage of each and every jar elaborately with a recipe.

In this post, I am going to share how to make use of the basic jars – Chutney Jar, Wet Grinder Jar and Dry Grinder Jar.

Making of Coconut Chutney, Cumin powder and Medhu Vada Batter using Preethi Zodiac –

I have prepared a basic COCONUT CHUNTEY using chutney jar, also you can grind wet masalas for the curries using this jar. So, a basic south Indian chutney with the Basic Chutney jar –  for the detailed chutney recipe, CLICK HERE. It just took 3 mins to grind the chutney, to the proper texture.

Coconut Chutney grounded using Preethi Zodiac Mixer Grinder

I have prepared CUMIN / JEERA powder using Dry grinder jar, I have roasted the powder with few red chillies, added ½ tsp of rock salt and ground it to a fine powder. After grinding spread it over a plate, store it in an air-tight container and it stays fresh for a couple of months.

Cumin / Jeera powder using Preethi zodiac Mixer Grinder

I have prepared batter for Medhu vada / ulunda Vadai, using Wet Grinder Jar, usually most of them prefer grinding this vada batter in grinder, but when it comes to me, I have never ever grinded vada batter in grinder, I have been using only my Preethi Mixer till date and the vada comes out fluffy, crispy outside and soft inside. Since Preethi mixer can run for long time without getting hot, makes the batter perfect. Make sure to sprinkle water every now and then when the batter gets struck, also take a break in between will grinding and make sure that you soak the dal/lentil for atleast 4 hrs. For recipe CLICK HERE.

How to grind vada batter using Preethi zodiac Grinder

Note:

  • Make sure, to grind only when it reaches room temperature.
  • Hold the lid tightly while grinding, never close the hole at the top of the lid.
  • Turn the speed from 1 to 3, with a minute of interval.
  • Turn the jar and lock the jar, before you start grinding.

Suggestion:

The only thing I suggest here is there is no opening in the top of the dome (lid of mixer jar), it was little difficult to pour water to the jar. When there is opening in the dome, we just open only the lid in the dome and pour water, but now we need to remove the lid and then pour water.

Stay tuned for the next review of our Juicer Jar. CLICK HERE for the Unboxing and Specifications of Preethi Zodiac Mixer Grinder.

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

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

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

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.