SPICES
The art of the oil-free onion saute
The art of the oil-free Onion sauté Pan 1 Large Onion (diced) Choose the right size pan. Heat pan over medium high heat for 1 1/2 to 2 minutes or until very warm (hot enough to sizzle). Add diced onions and stir. The bottom of the onions and the pan should begin to brown within about 1 minute. Continue
Fresh Pickle with Pickle Masala (Powder)
Fresh Pickle with Pickle Masala (Powder) Fresh Pickle with Pickle Masala is an Indian spice mix that is used to make pickles. My amma's authentic pickle powder adds a burst of traditional flavor to every dish. 1 cup Byadige Chillies for color – a variety of red chillies for thier vibrant color. ¼-½ cup Dry Red Chillies for spice
Garam Masala – a spice blend
Garam Masala – a spice blend Garam masala is an Indian spice blend of some of the most flavorful spices from India. India was well known for centuries for its spice trade and use of spices to flavor everyday foods. This recipe is from a very good friend of mine who gave me a big jar of Garam Masala and
My Amma’s Vanghibhat Powder recipe
My Amma’s Vanghibhat Powder 1/4 C Chana Dal 1/4 C Urad dal 1/2 C Dried Red chilies 1/2 C Bedgi Red Chilies 1 C Coridander seeds 1 C Copra or dessicated coconut 1 TBS poppy seeds 2 in. piece Cinnamon 1/2 tsp Aesofotida 1 tsp Salt Dry roast dals separetely. Dry roast red chilies and coriander seeds together. Powder
My Amma’s Bisibele bhat powder recipe
My Amma’s Bisibele bhat powder 1/4 C chana dal 1/4 C urad dal 1 C dhania seeds 30-40 dried red chilies 4 inch piece cinnamon 1 C Dry copra (lightly roasted) or dessicated coconut 1-2 tsp Hing (aesofotida) 1 tsp Salt Dry roast coriander seeds and dried red chilies and set aside to cool, until crispy. Dry roast chana
My Amma’s Sambar Powder recipe
My Amma’s Sambar Powder 2 C coriander seeds 1/2 C chana dal 1/2 C urad dal 1 C whole dried red chilies a few pieces cinnamon 1/2 tsp hing (aesofotida) 2 C copra or dessicated coconut Dry roast coriander seeds and dried red chilies and set aside to cool, until crispy. Dry roast chana dal and urad dal and
My Amma’s Rasam Powder recipe
My Amma’s Rasam Powder 4 C coriander seeds 4 C whole dried red chilies 1/2 TBS fenugreek seeds 1 tsp black pepper corn 1 tsp cumin 1 tsp mustard seeds 1/2 tsp Hing (Aesofotida) 1 small bunch curry leaves Dry roast fenugreek, peppercorn, and cumin, until light brown and set aside to cool. Grind to a fine powder. Dry
My Amma’s Protein Powder Recipe
My Amma’s Protein Powder Recipe 3 C dry rosted whole wheat flour 3 C dry roasted, raagi flour 1/4 C dry roasted, black chana (chickpeas) 1/4 C dry roasted, green moong 1/4 C dry roasted, horse gram 1/4 C dry roasted, foxtail millet (navane) 1/4 C dry roasted, quinoa 1/4 C dry roasted, barley 1/4 C dry roasted, Sabudana 1/4
No Oil seasoning tadka/oggarne/thaalippu/vaghar – Make it Pop!
Oil-free Tadka or Seasoning Ingredients:1 C chana dal (split chana dal) 1 C urad dal (split urad dal) 1 C jeera 1 C small black mustard seeds 1 C sesame seeds 1 C dry red chilies 1 C curry leaves Method: 1. Heat a wok or steel kadai on medium heat.2. Roast each dal separately, stir constantly until golden brown.