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Sambar podi recipe in mixie, small batch for a month’s use. Quick video, step by step pictures.

When I posted my mom’s and mami’s sambar powder (milagai thool as we call) I got many requests and queries to post in cup measurements. Everytime I buy red chilli or dhaniya pack I wanted to measure it in cups and note down. These many years, only last year I did that for red chilli and coriander seeds. But had 1000 doubts that I ask every now and then to my mom and forget about posting.

Now this is the time, I should do it because there is a need. I do have some stock that Mami got during her recent December trip. But amma’s powder is done and what ever left over is so stale. I always have a feel my sambar powder stock doesn’t smell as fresh as the one amma and mami has. When I open my mami’s sambar powder dabba, the flavour is just so fresh and good as soon as it hits my nose.

When I open mine and even when I take the risk to take it near my nose and feel, I could not smell any pleasant flavour like hers. I am not sure the way I store it. My mom in law has one age old container for that she uses specifically for the big batch and then a smaller sembadam for taking everyday use. I too follow the same but it doesnt smell the same I guess I should invest in a good container when I go next time.

I want to apologize to all who asked me cup measurements for long time and I did not post (though I have replied to some of you in mails and comments). Been meaning to post this for long time, better late than never. So after asking my mami and mom this is the measurement I got and gonna use for fresh batch I am going to grind in mixie. Hope it will be useful for many now.

Though named as sambar podi, we call it usually molaga thool (curry powder if I want to sound familiar). So this can be used in all south Indian cooking – Sambar obviously, kara kuzhambu, vatha kuzhambu, puli kuzhambu, poriyal, kari, kootu etc. Check out my kuzhambu recipes if you are interested.

If you want sambar powder measurements for bulk storage, refer this post.

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Sambar podi recipe

Sambar podi recipe in mixie, small batch for a month’s use. Quick video, step by step pictures.

Course Condiments

Cuisine Indian, South Indian

Prep Time 20 minutes

Cook Time 10 minutes

Servings 1 cups

Equipments (Amazon Affiliate links)

• mixie or food processor

Cup measurements

Ingredients

• 1 cup coriander seeds
• 1 cup dry red chillies (I used 10 badagi chilli + 15 long red chilli)
• 1 tbsp chana dal
• 1 tbsp toor dal
• 1 tsp Black Pepper
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds

Optional:

• 1/2 tsp rice
• 1/2 tsp mustard seeds

Instructions

• Measure the ingredients and keep it ready.
• Heat a pan until its hot and put it in low flame.
• Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
• Add chana dal, toor dal, pepper, rice, mustard and cumin seeds.
• Same, roast one minute just to heat the ingredients. Remove in the plate.
• Add methi seeds and roast well until golden and fragrant.
• Remove in plate and cool the ingredients completely.
• Grind in a mixie with turmeric powder to a fine powder.
• Give some time break in between to avoid over heating. Do not continue if the container is hot as it could spoil the mixie.
• Also wipe the sides for even powdering.
• Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish colour.
• Mix well and cool down the powder if warm, before storing in the airtight container.

Video

Notes

• I used 15 regular long variety chilli and 10 byadagi chilli for colour. You can use regular chilli fully too.
• Rice and mustard are optional.
• You can also use whole turmeric.
• If you live in a hot, sunny region, you can also sun dry the ingredients and grind.

Sambar podi method:

1. Measure the ingredients and keep it ready.
   
2. Heat a pan until its hot and put it in low flame. Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
   
3. Add chana dal, toor dal, pepper, rice, mustard and cumin seeds. Same, roast one minute just to heat the ingredients. Remove in the plate.
   
4. Add methi seeds and roast well until golden and fragrant. Remove in plate and cool the ingredients completely.
   
5. Grind in a mixie with turmeric powder to a fine powder.
   
6. Give some time break in between to avoid over heating. Do not continue if the container is hot as it could spoil the mixie.
7. Also wipe the sides for even powdering.
8. Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish colour.
9. Mix well and cool down the powder if warm, before storing in the airtight container.

This gives you roughly 1 & 1/2 cups of the sambar powder, can be enough for a month.

The post Sambar podi recipe, Homemade sambar powder appeared first on Raks Kitchen.

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This trip through remotest Quebec has only been open to teenage girls for 20 years. Our slightly older writer joins one group

Muskeg is a delight unknown to many and it’s not easy to identify. Step in it and it creates a farting noise, then engulfs your leg. If you’re lucky you will only sink up to your ankle, but often much more of you goes in. It consumes shoes, it rips off socks and sometimes you need help to get out. It’s a dark tar-like substance, probably with a lot of beaver poo in it.

I don’t know what the exact botanical definition is, but essentially muskeg is a floating peat bog. It’s sphagnum moss and a lot of decaying vegetation. It’s a large thing of mud that’s stinky and out here in the taiga of northern Quebec. I’m surrounded by it. The coniferous forests of this subarctic region are crisscrossed with thousands of lakes, rivers and bogs, and the spongy ground often conceals sinkholes, which makes walking arduous and a little dangerous.

Long summer days are finally upon us, and what better way to spend them than in a glorious park setting, complete with delectable food, your favourite company and a refreshing bottle or two of fruity cider?

If you enter this competition, you could win everything you need to enjoy the perfect day outdoors: a wireless speaker, so you can relax to the sound of your favourite tunes; a blanket (because nobody likes grass-stained trousers); and a cooler bag – perfect for chilling the 12 bottles of Crumpton Oaks cider that are also up for grabs. All you’ll need to do is add the food!

Having grown cider apples for four generations, the experts over at Crumpton Oaks Cider Co pride themselves on selecting only the finest fruit to blend into their much loved cider range. And the proof is in the taste. The award-winning golden Apple Cider is crafted using bittersweet apples from their orchard family and offers a delightfully medium-dry taste with a crisp finish.

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“Healthy and packed with nutrition, Cabbage and Spinach Stir fry makes a quick side dish for rice or roti, you can enjoy this as a side salad for roast chicken or fish as well”

In the middle of a week, when you are busy with office work, household chores, kids studies, grocery shopping, cleaning and other stuffs that keeps on piling, the last thing which comes to mind is making dinner. No more worries a side dish which can play many roles in your menu.

Cabbage spinach stir fry can be served as a side salad with your roast chicken or fish dinner. Or make some plain steamed rice in your rice cooker or pressure cooker and serve this along with rice. This stir fry has some indian seasoning in them which not only makes it super fragrant but adds nice crunch to the dish.

If you are into this type of recipes, you have to check my

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This recipe can be considered as a power packed dish because of the nutrients from cabbage and spinach.

TRENDING VIDEO:

Hope you will give this a try and let me know how it turns out for you.

Cabbage Spinach Stir Fry

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Cabbage and spinach stir fry makes a quick side dish for rice. You can serve it as a side salad with roast chicken or fish.

Author: Aarthi

Recipe type: Main

Cuisine: Indian

Serves: 3 servings

Ingredients

• Spinach - 3 cups shredded
• Cabbage - 2 cups shredded
• Oil - 2 tblsp
• Mustard seeds - 1 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1 tsp
• Red Chilli Powder - 1 tsp or to taste
• Turmeric powder - ½ tsp
• Black Pepper powder - ½ tsp
• Salt to taste

Instructions

1. Heat oil in a kadai or wok. Add in mustard seeds, urad dal and chana dal. let it sizzle and turn golden brown.
2. Add in cabbage and mix well. Stir fry for 3 to 4 mins till raw smell fades.
3. Add in spinach and mix well. It will wilt as soon as it hits the pan.
4. Add salt and mix well.
5. Cover the pan with a lid. Cook on low heat for 4 to 5 mins till cabbage is cooked.
6. Now add in all spice powders and mix well.
7. Thats it.
8. Serve as side salad or as side dish with some steamed rice.

Nutrition Information

Serving size: 1 cup Calories: 101 Fat: 9.2g Saturated fat: 1.6g Carbohydrates: 4.5g Sugar: 2g Sodium: 34mg Fiber: 2.1g Protein: 1.6g Cholesterol: 0mg

3.5.3251

YOU WILL LOVE MY OTHER STIR FRY RECIPES

Pictorial:

1)Heat oil in a pan

2)Add in mustard seeds, urad dal and chana dal

3)Once the seeds are golden in colour. Add in shredded cabbage

4)Toss and stir the cabbage for 3 to 4 mins till the raw smell fades

5)Add in shredded spinach. You could use baby spinach or any variety

6)Stir well. Spinach will wilt in a matter of moments.

7)Season with some salt

8)Mix well

9)Cover and cook on a very low heat for 3 to 5 mins.

10)Now the cabbage is cooked completely

11)Add in turmeric powder, red chilli powder and black pepper powder

13)mix well

14)You can serve this as a side salad or as side dish with rice

The post Cabbage Spinach Stir Fry appeared first on Yummy Tummy.

My son Nick was turning thirty; (I think I was more shaken by the news than he was). I was told by his wife Chelsea that he really liked red velvet cake. Well, here is what I came-up with. Its relatively easy and fast but best to make over a couple of days in stages. One day to make the raspberry coulis, and chop the pistachios, one day to make the cake and filling. Assembly takes 30 minutes, and voilà! He really liked it.

The post Chocolate raspberry roll appeared first on Taste of Beirut.