Powders and other south indian delicacies

KANNADA RASAM POWDER

Ingredients:-

1. Cumin seeds – 1 TSP
2. Coriander seeds – 1TSP
3. Pepper seeds – ¼ TSP
4. Mustard seeds – 1TSP
5. Red Chillies – 5

Preparation:-

Fry them all coarsely and grind them into fine powder.  

MADRAS RASAM POWDER

Ingredients:-

1. Red Chillies – ¾
2. Coriander seeds – 3 TSP
3. Chana dal – ½ TSP
4. Toor dal – 1 TSP
5. Urad dal – ¼ TSP
6. Mustard seeds – ½ TSP
7. Cumin seeds – ¼ TSP
8. Fenugreek seeds – ¼ TSP
9. Pepper seeds – ½ TSP

Preparation:-

Grind them all into a fine powder.

BISI BELA POWDER

Ingredients:-

1. Cloves – 100g
2. Cardamom -25g
3. Dalchini – 2 or 3
4. Chana dal – ¾
5. Urad dal – ½ cup
6. Coriander seeds – 2 or 3 TSP
7. Tamarind
8. Dry Coconut powder
9. Kannada Rasam Powder – 2 or 3 TSP

Preparation:-

All the above ratios are sufficient for 1 Kg BISI BELA BATH.

KANNADA KUTU

Preparation:-

1. Boil any kind of vegetable along with moong dal
2. To this add salt, turmeric powder, Kannada Rasam powder
3. Grind some rice and dry coconut powder
4. ADD this paste to kutu and boil all the contents on a Low flame for 5 -10 mins season it with Cumin seeds, curry Leaves Asafoetida.
5. Garnish with cilantro.

DRUMSTICK CURRY

Preparation:-

1. Soak ½ cup Rice in water for 2 hrs
2. Grind soaked rice, 1 glass Jaggery, coconut pieces into a paste
3. Boil 6-7 drumsticks, for 5 to 10 mins, then add the paste and boil it for 10 mins
4. Season it with ½ TSP urad dal ½ TSP cumin seeds, 12 red Chillies

MYSORE RASAM

Preparation:-

1. Boil 1 cup chana dal
2. Take 1 TSP Coriander seeds, ½ TSP Cumin Seeds, 10 pepper seeds, 2 green chillies small piece ginger, 2 TSP grated coconut
3. Grind all the ingredients along with boiled chana dal into paste
4. To it add some tamarind juice, salt Turmeric powder.
5. Boil it on a Low flame
6. Heat 1 TSP ghee, fry some mustard seeds, Asafoetida
7. Season it in the Rasam
8. Garnish with Cilantro

KUTU

1. Take small quantities of all Kinds of Vegetables and boil them along with moong dal
2. Prepare Spice Mix: 1 TSP urad dal, 5 to 6 pepper seeds, 1 TSP cumin seeds, 1 TSP dry coconut powder, grind them all
3. Add the Spice mix to the boiled Vegetables, salt, turmeric powder season it with urad dal, chana dal and cumin seeds.
• Kutu can also be prepared with Dosakaya alone or Anapakaya using the same Spice mix 

SAMBAR

Ingredients:

                        This Propotions are sufficient for 2 liters Sambar

1.     Toor dal -100g à Boil it and it aside

2.     Anapakaya – 15 Pieces

3.     Egg plants – 2

4.      Carrots – 2

5.     Drum Sticks -2

6.     Ladies finger -2

7.     Tomatoes – 3

8.     Green Chilles -4

Sambar powder:

9.     Coriander seeds – 3TSP }

10.  Chana dal  - 3 TSP }

11.  Red Chillies -6 }

12.  Pepper -8 Seeds } Fry them in 1 TSP of oil, in the end some dry coconut powder and grind all of them into powder

Seasoning material:

1.     Mustard seeds – 1 TSP cilantro – ½ bunch à finely chopped

2.     Thick Tamarind Juice – 4 TSP

3.     Oil – 2 tsp

Preparation:

1.     Except ladies finger, boil all the Vegetables in 4 Glasses water

2.     In the middle of boiling add ladies finger

3.     Add boiled Toor dal in the Vegtables and mix it well

4.     Add SakBar Powder, turmeric powder, Tarmarind juice and mix it well

5.     Boil all the contents for 10 mins on a low  flame

AVIAL

 Ingredients:

1.     Curd – 1Ltr

2.     Anapakaya – 1

3.     Aratikaya – 1

4.     Egg plants -2

5.     Drum sticks – 2

6.     Grated coconut – 5 TSP

7.     Green chillies – 8

8.     Cumin seeds – 1 TSP

9.     Ghee (oil) – 1 TSP

10.  Cilantro – 1 TSP

11.  Turmeric powder – ¼ TSP

12.  Salt.

Preparation:

1.     Boil all the vegetables in salt and Haldi mixed water

2.     Take Coconut, Cumin seeds and green chillies grind them into a paste

3.     Add the paste in boiled Vegetables and stir it well

4.     Heat 1 TSP of oil, fry mustard seeds and mix it in avial

5.     Add butter milk in the above mixture, stir it well and switch off the stove.

6.     Finally garnish with cilantro