Showing posts with label Cumin Seeds (Jeera). Show all posts
Showing posts with label Cumin Seeds (Jeera). Show all posts

Uluva Charu Podi ~ Horse Gram Rasam Powder



BM #97 Week 4 Day 1 -

 Horse Gram or Uluvalu is one of the very few legumes with medicinal properties. Rasam prepared using this Rasam powder is supposed to be helpful for people with kidney stones. 

 The rasam made using this rasam powder is the first in the bookmarked recipes series this week. 

 A few days ago, we had been to a friend's place for dinner where they served this Uluvala Charu. I had earlier made Uluvala Charu at home but that was a different version. We loved the rasam very much and upon getting the recipe from my friend's mom, I was planning to make this at home. But my friend's mom affectionately packed a box full of this rasam powder. Such return gifts are very precious, right?

 Recipe Source Friend's mom
Ingredients -

Horse Gram / Uluvalu 1 1/2 cups
Toor Dal 1/2 cup
Moong Dal 1/2 cup
Cumin Seeds 1 cup
Pepper 1/2 cup
Coriander Seeds 3-4 Tbsp
Red Chilies 2-3
Curry Leaves handful

Method Of Preparation -
Dry roast each of the ingredients separately until they are aromatic.

 Allow them to cool and grind into a fine powder adding a little salt.

 Transfer into an airtight container.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97.

Preparation Time 15 minutes
Makes 3 cups approx

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Posted by Harini R on Sunday, February 24, 2019
7 comments
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Coriander-Cumin-Fennel Tea


Coriander-Cumin-Fennel Tea

 Week 1 Day 3 of BM #61 - 

 I read up a lot of material for this week's theme of medicinal teas which I opted. And it has brought home a simple fact, that the everyday spices which we use in our kitchen are a source of invaluable health benefits. 

 Simple spices like Coriander, Cumin, Ginger, Fennel, Cinnamon, Turmeric when used in the proper manner can provide relief from various ailments and boost our immunity. Here is one such tea which aids in digestion, weight loss, relieves bloating, cramps etc.,

 Lemon juice and honey are totally optional. I usually opt out of them but I found the kids take it easily with the addition of those.

 Recipe Source here
Ingredients - 

 Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Fennel Seeds 1/2 tsp
Lemon Juice and Honey as needed (Optional)
Coriander-Cumin-Fennel Tea

 Method Of Preparation -
Crush coriander seeds, Cumin seeds and Fennel seeds and boil in 1 1/2 cups of water until it is reduced to 1 cup.

 Strain the mixture and squeeze lime/lemon juice and honey into the tea and sip it hot/warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

 Preparation Time 
Serves/Makes

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Posted by Harini R on Saturday, February 6, 2016
13 comments
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Spice Tea for Sore Throat - Home Remedy


Spice Tea for Sore Throat - Home Remedy

 Week 1 Day 1 of BM #61 - 

 Welcome to the first week of this edition. I shall share some home made medicinal teas which have been very useful to us.

 This past season, I have relied on this tea on several occasion and have found relief for a couple of hours each time from sore throat and cough. Thanks to my neighbor and friend, Sirisha for sharing such a wonderful remedy.

 Recipe Source Sirisha
Ingredients - 

 Ginger 1 inch piece
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Pepper Corns 1/2 tsp
Jaggery a small piece
Lemon Juice 1-2 tsp as needed
Water 1 cup
Spice Tea for Sore Throat - Home Remedy

 Method Of Preparation -
In a cup of water add grated ginger, coarsely ground coriander, cumin and pepper corns. Add the jaggery piece as well.

 Boil the mixture until the volume reduces to half a cup.

 Strain the resultant liquid and squeeze in lemon juice as per taste.

 Consume it while still hot to clear up any sore throat, nasal congestion or cough.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

 Preparation Time 10-12 min
Serves 1

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Posted by Harini R on Wednesday, February 3, 2016
15 comments
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Curry Powder


For the final day of this week's BM #18, I picked out a very aromatic spice powder which I have started using very recently. This powder makes a very good addition to various soups. 


I saw this recipe as part of a food program on TV and the lady on the show was an Ayurvedic practitioner. She said that the ingredients in this powder comply with the rules of Ayurveda and I found it very flavorful and pleasant.


Curry Powder


Ingredients - 



Coriander Seeds 5 tsp 
Fenugreek Seeds 1 tsp 
Bay leaf 1 large
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp 
Cinnamon stick 1 small (1.5 inch) piece 
Cloves 5 nos
Turmeric powder  2 tsp (reserve for later)


Method Of Preparation -


Dry roast all the ingredients separately until aromatic, except turmeric powder.


Powder the roasted ingredients and mix in the turmeric powder. Sieve to get a fine powder.


Store the powder in an air tight container and use it to spice up your soups and curries!


Check out the Blogging Marathon page for the other marathoners doing BM #18.     

Preparation Time 10-15 min
Makes 3-4 Tbsp

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Posted by Harini R on Thursday, July 19, 2012
13 comments
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Pav Bhaji Masala


Pav Bhaji Masala


Like a typical blogger, I also have some recipes which have been written down a few years back and stored away in a 'treasure chest'. Needless to say - out of sight, out of mind, right? I unearthed my treasure chest during a typical 'Spring Cleaning' a few weeks back. It gives a nice feeling to see some nostalgic pictures, mementos and other pieces of interest once in a while.


So when Srivalli announced the themes for BM #18, I was thrilled to find that she had included a theme for kitchen basics which make life easy. 
So for Day 1 week 3 of BM #18, here is the main masala which goes into the ever popular Pav Bhaji.


Ingredients - 


Coriander Seeds / Dhania 4 Tbsp
Cumin Seeds / Jeera 2 Tbsp
Pepper Corns 2 Tbsp
Cinnamon 4 inch piece
Cloves 1 Tbsp
Black Cardamom seeds 1 tsp
Fennel seeds / Sonf 2 tsp
Dry Red Chillies 8-10 (depending on the spice level needed)
Turmeric 1 tsp
Amchur Powder / Dry Mango Powder 2 Tbsp


Pav Bhaji Masala


Method Of Preparation -


Dry roast all the ingredients except turmeric and amchur powder separately until each of them give out a nice aroma.


Let them cool and powder them together adding the amchur powder and turmeric.


Mix well and store in an air tight container for further use.


Check out the Blogging Marathon page for the other marathoners doing BM #18.    


Preparation Time 20 min
Makes 3/4 cup

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Posted by Harini R on Tuesday, July 17, 2012
17 comments
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Stuffed Bhendi ~ Stuffed Okra


I first ate this Stuffed Bhendi at a friend's place about 7-8 years back. But somehow never got to make it at home. When we went to the market to get the usual veggies, S challenged me to make something interesting with bhendi as all the regular stuff with okra was getting boring. 


So I googled to look for varieties which can be made using okra. In many places I saw the recipe for stuffed bhendi which reminded me of the recipe which I had noted down from my friend. So these stuffed bhendi appeared on our dining table as a pleasant surprise! My kids also liked it as it was mildly spiced. I thought they could be served as appetizers too! We loved to pop them as is but they were better to eat as an accompaniment to dal and rice.


Stuffed Bhendi


Ingredients - 


Bhendi/Bendakaya/Okra about 1/2 lb or 250 gms
Dhania/Coriander Seeds 1 Tbsp
Cumin Seeds/Jeera 1 Tbsp
Mirchi Powder 1/2 tsp (or as per taste)
Amchur Powder 1 1/2 tsp
Salt as per taste
Turmeric 1/4 tsp
Hing / Asafoetida couple pinches


Oil 1 Tbsp (or more if desired)
Onions finely chopped 1/2 cup
Stuffed Bhendi


Method Of Preparation - 


Wash, wipe and chop off the ends of bhendi/okra and set aside.


Grind coriander and cumin to a fine powder or use store bought dhania and jeera powders. 


In a bowl, add dhania powder, jeera powder, mirchi powder, amchur powder, salt, turmeric, hing and mix them well.


Now make vertical slits in all the bhendis. Take care not to completely cut the bhendi. Leave about one centimeter on either ends when making slits.


In each of the slits, carefully spoon the masala and set aside.


In a heated wok/kadai add 2 tsp of oil and saute the finely chopped onions. Transfer the sauteed onions onto a bowl.


In the same kadai, add 2 tsp of oil and saute gently arrange the okras. Fry them until they are slightly crispy. Keep stirring them carefully so that they get cooked evenly.


It should be done in anywhere between 15 - 20 min.


Stuffed Bhendi


Remove from flame and serve as an accompaniment to rice and dal.


Preparation Time 20 min + Cooking Time 20 min 
Serves 2-3 Adults

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Posted by Harini on Friday, February 18, 2011
13 comments
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Rasam Powder / Charu Podi



This version of Rasam powder is from my mother-in-law who used to supply this powder to us until recently. But I have since learnt it from her and
I follow my her recipe to the T. Needless to say I 'almost'  get the same flavor which is a compliment in itself (commented by my mother-in-law herself!). Rasam made out of this powder is bound to be addictive!! I have friends requesting me to make this rasam for parties! All due credit to my dear mother-in-law.


Ingredients -


Dhania / Coriander Seeds 1 cup
Jeera 1/4 cup 
Chana Dal 1/4 cup 
Toor Dal 2-3 Tbsp
Pepper 1 Tbsp 
Tej Patta 10/ Rathi Puvvu fist ful
Marathi Mogga 4
Methi Seeds 1 tsp
Mustard seeds 1 sp 
Urad Dal 1 sp
Dry Red chillis about 20 (as per taste)
Curry Leaves
Hing / Asafoetida 2 pinches
Ghee 1 tsp
Salt 1/2 tsp

Method of preparation - 

 In a hot skillet, dry roast Dhania, Jeera, Chana dal, Toor dal, Pepper, Rathi Puvvu, Marathi Mogga, Methi Seeds, Urad dal, Dry red chillies and Curry leaves.


In the same skillet, add 1/2 tsp of ghee and fry the mustard seeds, take them off just before they splutter and add hing to it.


While they are still slightly warm, grind all of the above to make a fine powder.


Add 1/2 tsp of salt to the powder to retain the freshness for a long time .


I recently saw the CWS event hosted by Priya of Priya's Easy and Tasty Recipes and thought it was a nice idea to have an event exclusively for spices. It luckily came at the right time for me and I wish to send my Rasam powder as my entry to the CWS-Coriander Seeds theme hosted by RV of Sourashtra Kitchen.

 Makes 2 cups (approx)

Preparation Time 30 min

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Posted by Harini on Monday, March 29, 2010
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Dhania Kaaram Podi / Spicy Coriander Powder



Dhania Kaaram podi is an authentic spice powder handed down to me by my mother-in-law. My mother-in-law comes from a family of traditional ayurvedic physicians and she herself is into it. Apparently this powder has been made for generations in the family. This is especially beneficial for new moms - Speeds up the healing process. Since ages, Coriander is known to be very good for health and therefore has been included in all the traditional recipes made. The medicinal properties of Coriander have been popularized in recent years. Coriander is known to be anti-inflammatory and the decoction made out of it is used to relieve sore throat.



Ingredients -
Dhania /Coriander seeds  1/2 cup
Jeera 1/2 cups
Methi Seeds 1/4 tsp
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Curry leaves
Garlic 2-3 pods 
Dry Red Chillies 7-8 (or as per taste)
Tamarind / Chintapandu
Jaggery / Bellam
Salt as per taste 
Turmeric / Pasupu

 Method of preparation - 

 Dry roast Dhania, Jeera, Methi seeds, Chana dal, Urad dal, Curry leaves, Red chillies and Tamarind separately.
Upon cooling grind all of them into a coarse powder. Grind garlic pods also and mix well adding salt , turmeric and Jaggery as per taste.
Store in an air tight container and serve with steaming hot rice and ghee!


I recently saw the CWS event hosted by Priya of Priya's Easy and Tasty Recipes and thought it was a nice idea to have an event exclusively for spices. It luckily came at the right time for me and I wish to send my Dhania spicy powder as my entry to the CWS-Coriander Seeds theme hosted by RV of Sourashtra Kitchen.


Makes approx 1 cup

Preparation Time 20 min

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Posted by Harini on
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