Tag Archives: basic recipe

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.

Bisi Bele Bath Masala

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Bisi bele bath is one among the most authentic and traditional food of Karnataka. My kids love the bisibelebath and so I use to prepare atleast once in a week for their lunch box, so I use to prepare this Masala and store them in an air tight container and use whenever in need, also this makes my cooking easier and faster. Let me share the recipe…

Bisibelebath Masala

Bisibelebath Masala

Ingredients:

  • Dry red chillies – 10 nos
  • Byadgi red chilli (would have wrinkles) – 10 nos
  • Split Bengal gram / Kadala paruppu / Channa dal – 3 tbsp
  • White lentils / Ulundam paruppu / Urad dal – 3 tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Coriander seeds / Malli – 4 tbsp
  • Cumin seeds / Jeeragam – 1 tbsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Poppy seeds / Khasa Khasa – ¾ tbsp
  • Cinnamon sticks – 3 nos (1 inch stick)
  • Cloves – 5 nos
  • Oil – 1 ½ tsp

Making of Bisibelebath Masala:

Preparation:

  • Heat a kadai, drizzle oil, add all the above given spices and roast them until you get a wonderful, be sure that it should not be burnt.
  • Transfer it to a plate, bring it room temperature.
  • Grind it to a fine powder, spread it over a plate for few mins, and bring it to room temperature.

Store it in an air-tight container. Stays fresh for month time. CLICK HERE for Bisibelebath recipe.

Note: Byadi red chillies gives perfect color to the food and regular chilli is used for spiciness in the masala.

Pie crust

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Usually whenever I see these pie recipes in the cookery shows, I keep on drooling, but was scared to try it as I have heard that preparing the pie crust is very difficult. Finally took on my guts and decided to prepare the pie crust. Also the crust came out very well (beyond my imagination). Happy me :).

Do check out my Pumpkin Pie and Spooky Nut Monster recipes.

Pie Crust

Pie Crust

Ingredients:

  • All-purpose flour/Maida – 2 cups
  • Butter – 1 cup
  • Cold water – 2 tbsp
  • Sugar – 1 cup (powdered)
  • Lemon juice – ½ tsp
  • Salt – ¼ tsp

Preparation:

  • Take all-purpose flour, sugar, salt and butter in a wide mouth bowl and keep on mixing them with your hands (gently).
  • Crumble with your hands until the butter melts and the flour resembles like a crumble.
  • Pour in the lemon juice and a tbsp of water and knead it softly to round ball.
  • Now transfer it to a plastic cover and refrigerate for almost 30 mins.
  • After 30 mins, prepare a place for rolling the dough, by dusting the maida/all-purpose flour on the workspace.
  • Preheat the oven to 200 degree C.
  • Take out the dough and knead it gently with your hands for a mins.
  • Divide it to two equal halves and start rolling them over the workspace, keep on dusting the workspace whenever you swap and roll the dough.
  • Grease the pie tray (tray) and gently place the rolled sheet to the tray, it should cover even the sides of the tray.
  • Fill the tray with beans (Garbanzo, Kidney, Val, Dried peas) and bake at 200 degree C for amlost 20 mins or until the sides starts turning golden brown.
  • Remove the tray from the oven and wait for a mins, slide the tray and remove the beans.

Pie crust is ready now you can start you filling as you desire.

Note: We use beans, so that the crust never pops out while baking.