Sunday, February 19, 2017

Spice Powder Recipes | Podi Recipes by Masterchefmom

Podi Recipes

Hi Supermoms,

Spice Powders or 'Podi' as we call it in Tamil, is a most essential ingredient in our cooking. I have compiled different podi recipes from my blog for your easy reference.




3. Murungai Keerai Milagai Podi ( Moringa leaves spice powder)

4. Thengai Podi ( Coconut Chutney Powder)

5. Sundakkai Podi( Turkey Berry detox powder)

6. Gooseberry powder ( Nellikai Podi)




10. Curry Leaves Powder ( Karuvepillai Podi)




Happy Cooking !

With love,

Masterchefmom


Vangi Bhat Powder | Karnataka Special Spice Powder for Vegetable Rice | Spice Powder Recipes by Masterchefmom


Vangi Bhat Powder

Hi Supermoms,

This spice powder is a Karnataka speciality. It is usually ground fresh to make Brinjal fried rice. 'Brinjal' is known as 'Vangi' in Kannada. Interestingly, this masala powder has cinnamon and cloves that adds great flavour to the rice . It is also used to make the Khara Bath - a kind of upma made using this spice powder.

Personally, I use the Vangi Bath powder to make potato fried rice, khara bath and also use it as my Dabeli Masala. 

Delicious spice powder and a very handy one to have ready in your kitchen. Fry vegetables , add this spice powder and then mix rice. Your vegetable rice is ready in a jiffy. 

Recipe adapted from The Udipi Kitchen by Malathi Srinivasan and Geeta Rao

Vangi Bhat Powder :

Preparation time : 10 minutes 
Cooking time : 20 minutes
Makes : 250 gms of Vangi Bhat podi
Storage : keeps good for 2 months when stored in a clean, dry and odour free container

Ingredients :

For tempering :

2 teaspoons oil
1/4 teaspoon asafoetida
3" cinnamon stick ( broken)
6-7 cloves
2 tablespoons coriander seeds 
1.25 cups dry red chillies ( use two different varieties of chillies )

Other ingredients ( to be dry roasted separately)

3/4 cup coconut ( dried, grated)
2 tablespoons channa dal/bengal gram
2 tablespoons urad dal


Method :

1. Heat a kadai/pan with oil and temper with ingredients given under ' to temper' in the order given over low flame.
2. Once they are  lightly roasted, transfer them to the jar of a mixie and grind them to a fine powder and transfer it to a wide vessel.
3. Heat the same pan and now dry roast the urad dal, channa dal, coconut  separately till they become fragrant and transfer it to the jar of a mixer.
4. Grind them to a coarse powder.
5. Transfer it to the wide vessel and mix well using a fork.
7. Let the vangi bhat podi cool completely.
8. Transfer it to a clean, odour free container.

Your Vangi Bath powder is ready so quickly. You can now make vegetable rice for office/school lunch box in a jiffy. 

Vangi Bhat Powder


Chef Tips :

1.Adjust the chilli quantity according to the type of chillies you are using. It is always a good idea to mix two types of chillies. You can use Kashmiri chillies that give a great colour.
2. If dry coconut is unavailable , then you can grate fresh coconut, dry them under the sun or in your your kitchen counter for a few hours, then roast them ( carefully) without burning them till the excess moisture is absorbed.


Happy Cooking !

With love,

Masterchefmom






Thengai Podi | Coconut Chutney Powder | Spice Powder Recipes by Masterchefmom


Hi Supermoms,

'Thengai Podi' is a delicious South Indian spice powder that can be used/enjoyed in two ways. One, you can add a teaspoon of podi to a small portion of steaming hot rice, drizzle oil or ghee, mix and enjoy Or you can use it as a side dish to Idlis and dosai. 

They are so handy especially on days you do not feel like grinding chutney or making sambar.  At our home, Podi is always served as a first course during lunch time and thengai podi is one among the favourite podis. 

The recipe calls for Koppara( dried coconut) but I grated fresh coconut , sun dried it and pan fried it till the excess moisture is absorbed . 

Either ways, the podi is yummy and a must try .


Thengai Podi | Coconut Chutney Powder :

Preparation time : 1 day ( if using fresh coconut)
Cooking time : 15 minutes
Makes : approximately 300 gms of powder
Storage : stays good for 2 months when stored in a clean, dry , odour free container. 

Ingredients :

For tempering :

2 teaspoons coconut oil 
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida 
1/2 cup dry red chilli powder ( salem gundu chillies)
1/2 cup dry red chilli powder( guntur or byadige chillies)
lemon size tamarind ( measure after removing  seeds )
1 sprig curry leaves ( optional)

Other ingredients :

1 cup coconut ( grated) ( sundried or koppara)
1/2 cup urad dal /spilt black gram
1/2 cup channa dal/ bengal gram
1 teaspoon jaggery ( optional)
1 sprig curry leaves ( optional)
1/2 teaspoon asafoetida 
salt to taste

Method :

1. Heat a kadai/pan with oil and temper with ingredients given under ' to temper' in the order given over low flame.
2. Once the chillies are lightly roasted, transfer them to the jar of a mixie and grind them to a fine powder and transfer it to a wide vessel.
3. Heat the same pan and now dry roast the urad dal and channa dal separately till they become fragrant and transfer it to the jar of a mixer.
4. In the same pan/kadai, lightly roast the coconut by continuously stirring it so that they do not burn and when they become light, non sticky switch off and transfer the coconut to the mixer jar.
5. Add salt, jaggery and grind this mixture coarsely.
6. Transfer it to the wide vessel and containing the chilli powder mixture and mix well using a fork.
7. Let the thengai podi cool completely.
8. Transfer it to a clean, odour free container.

Delicious, spicy thengai podi is ready to be enjoyed .


Thengai Podi

Chef tips :

1. Adjust the chilli quantity according to the type of chillies you are using. It is always a good idea to mix two types of chillies. You can use Kashmiri chillies that give a great colour.
2. You can add or reduce the jaggery quantity. Some even like to add sugar.
3. You can adjust tamarind according to your taste.

Happy Cooking !

With love,

Masterchefmom

Tuesday, February 14, 2017

Lunch Box Recipes | Tiffin Box Recipes | 100 Lunch Box Recipes by Masterchefmom

Lunch Box Recipes

Hi Supermoms,

Packing a nutritious, healthy, delicious and attractive lunch box for office and school can be a stressful task .  There were days when I used to wonder how in my school days even a curd rice with  pickle would be relished by me.

I still remember the rasam rice and the potato poriyal my mom used to pack for tiffin and how yummy and heavenly that used to be. This also reminds me that there is nothing that can come close to meals/tiffin packed with love by mom. 

When it is bed time, the first thing that comes to every mother's mind is "What do I send for my child's tiffin tomorrow to school?" or 'What can I pack for my son/daughter  for his/her Office?'. 

It is quite upsetting for any mom to see her kid's tiffin/lunch box with the packed food untouched or half eaten. Here is a collection of innovative, interesting, healthy and creative ideas for lunch box. 

I am sure this is going to motivate you to enjoy cooking and packing home made food for your loved ones. 


Tiffin Box Recipes | 100 Lunch Box Recipes by Masterchefmom:



 2. Pizza Pies





 7. Cocktail Idli/Podi idli

 8. Bombay Style Noodle Dosai/ Noodle Dosa

 9. Godumai Idli ( fermented batter)/ Godumai idli


11. Tomato Cheese Sandwich

12. Spinach Corn Sandwich

13. Grilled Vegetable Sandwich

14. Delhi Style Matar Kulcha /Matar Kulcha

15. Garlic Bread

16. Eggs Kejriwal 

17. Poori Masala / Tamilnadu Style Poori Masal



20. Apple Cinnamon Pan Pies ( Masterchefmom Special Recipe)

21.Samosa Rolls ( Masterchefmom Fusion Recipe)

22.Bulls eye Paniyaram ( Masterchefmom Fusion Recipe)


24.Domisal Roll ups (Masterchefmom Fusion Recipe)

25. Waffla (Masterchefmom Fusion Recipe)




29. Marinara Pasta ( Red pasta)




33.Mooli Paratha( Radish Paratha)

34.Aloo Paratha( Potato Paratha)

35. Gobi Paratha ( cauliflower paratha)



38. Pizza



41. Calzone


















59. Spinach Burger  ( Spinach Shawarma Burger- Masterchefmom Special Recipe)

60. Bakery Style Paneer Kulcha 


62. Banana Pancakes with a surprise




66. Masala Flowers (Masterchefmom Fusion Creation)






72. Bread Pizza ( Pizza discs)


74. Lasagne (Gluten free)

75. Italian Fruit Crostini ( Fruit Toast)

76.Italian Ricotta Crostini ( Paneer Crostini/toast)


78. Gozleme ( with Beetroot and Potato Filling)



81. Cheench Toast ( Cheesy French Toast)

82. Savoury Cake ( with vegetables)

83. Chinese Bread Fingers ( Honey Chilli Bread Fingers)

84. Sabudana Vada ( Tapioca Pearl Vada)


86. Dosai Rolls ( Gluten Free Vegetable Roll/ Crepes Roll)

87. Vada Pav for Tiffin Box ( quick and easy recipe)

88. Chole Masala ( side dish for kulcha/ chapathi/roti)

89. Savoury Donut ( with oats, Steamed )( Masterchefmom Special recipe)





94. Puliodarai ( Puliodare/ spicy tamarind rice)

95. Nellikai Sadam ( Gooseberry rice)

96. Karuvepillai Sadam ( Curry leaves rice)






Happy Cooking !

With love,

Masterchefmom




Monday, February 13, 2017

Valentines Day Recipes | 30 Valentines Day Special Recipes by Masterchefmom

Valentines Day Recipes


Hi Supermoms,

" Cooking is love made visible", is'nt it? 

Here are some desserts and special recipes that I have compiled for you to try  this season of love. 


Chocolate Sheet Cake with Nutella Ganache 

Red Velvet Cream Cheese Brownies

Classic Yellow Cake with Chocolate Ganache


Black Forest Cake - Eggless

Black Forest Buns 

No Bake Strawberry Tart - Eggless

Strawberry Lassi

DillKush Cake - Eggless Cake 

Hearty Chocolate - The five minute Chocolate treat

Biscuit Pudding 

Snickerdoodle Cookies -Eggless

Home made Oreo Cookies

Prune Rouge Penne Tart

Pan Pies

Strawberry Jam

Strawberry Kara Kuzhambu

Choco Lava Cake in 90 seconds - Microwave recipe

Strawberry Parfait

Mawa Cake - Eggless

Watermelon Shots

Chocolate Pizza

Thumbprint Cookies

Classic Sugar Cookies

Sweetwheels with Jaggery Glaze - Fusion dessert 

Paan Cake - Indian Eggless Fusion dessert 

Strawberry ( Cooker ) Cake - Eggless 

No Bake Desserts:

Apple Streusal

Biscuit Cake


Chocolate Truffle Energy Balls


 Chocolate  Cake Mousse (in a glass)


 Chocolate Fudge (with Rice crispy and dry fruits)


 Bread Cake





Shall keep updating !!! Do keep visiting this space....

Happy Cooking!

With love,

Masterchefmom





Chutney Recipes | 40 Popular Chutney Recipes by Masterchefmom


Hi Supermoms,

Chutney is a delicious side dish that brightens up any tiffin plate or a meals thali. Chutneys are a part and parcel of Indian cooking and every region in India has it's own speciality chutney recipes. 

Just like all of you, I too love chutney and try and cook various varieties of chutney from various regions of India. The varieties of chutney are countless and it will be my endeavour to keep sharing as many recipes as possible with all of you.

Here is a collection of Chutney recipes for your easy reference. 
































32. Kerala Style Inji Puli ( Spicy Ginger-Tamarind Chutney)

33. Andhra Style Allam Pachadi ( Ginger Chutney from Andhra)



36. North Arcot Style Mullangi Keerai Chutney/ Radish Greens Chutney 




40. Mango Pachadi ( Tamil New Year Raw Mango Chutney )


Happy Cooking !

With love,

Masterchefmom

Sunday, February 12, 2017

Idli Recipes | A collection 15 Idli Recipes by Masterchefmom

Idli Recipes

Hi Supermoms, 

I am sure most of you will agree that 'Idli' ( fermented Indian Rice cakes) is one of the most healthy and preferred breakfast dishes in India. It is also a preferred all day tiffin for many a person going out to eat at "South Indian Restaurants". It is also considered an healthy option, being gut friendly, and is recommended for even people with digestive disorders.

Here is a collection of different Idli recipes in my blog .

Idli Recipes :



















Happy Cooking !

With love,

Masterchefmom




Instant Rasam Powder | Rasam Powder | How to make Rasam Powder at Home


Rasam powder

Hi Supermoms,

Fresh Spice Powders that are ground at home gives the best tasting dishes. I am sure you will  agree with me. Though ready made rasam and sambar powders are available in the grocery shops , there is no comparison in taste to the home made powders. 

I have earlier shared the Chettinadu Rasam Powder recipe with you all. I have also shared Sambar powder recipe and many of you have tried both these recipes and shared your wonderful feedback with me. 

I am so thrilled to know that even the Instant Puliodarai Podi recipe and the Idli Milagai Podi recipe has become a regular in your kitchen.

To add to that list, I am sharing my Instant Rasam Podi recipe. I use this podi on the days when I do not cook dal . I have incorporated tamarind and toor dal in this podi itself. So when cooking all you need to do is to use fresh tomatoes and cilantro leaves. Temper it  with hot ghee and mustard seeds and your steaming hot and soothing rasam is ready in minutes.

In South India , the ingredients for rasam and sambar  powder like the lentils/dal, chilli powder are sun dried and then ground in the 'Maavu Mill' ( the flour mill) . But if you are living in any other part of the world (like me) it might be difficult to find a flour mill that grinds these spice powders. So, my recipe for this rasam powder works perfectly using a mixie/mixer/food processor. Use fresh ingredients to make the spice powders so that they can be stored for a longer period of time. 

Rasam Powder


Instant Rasam Powder :

Preparation time: 5 minutes
Cooking time : 10 minutes
Makes : 375 gms rasam powder
Storage: Stays fresh for upto 3-4 months when stored in an clean, moisture free, odour free, airtight container
1 cup = 250 ml cup

Note : Adjust the quantity of tamarind depending upon the variety you are using. Also the colour of the rasam powder will depend upon the type of chilli you are using. I used red hot chillies ( North Indian variety)  and so the colour was much darker. 

Ingredients :

1 and 1/2 cup coriander seeds/ dhania
3/4 cup dry red chillies ( used 50:50, guntur red chillies:salem red chillies)
1/2 cup black peppercorns/milagu
3/4 cup cumin seeds/jeera 
1/2 cup pigeon peas/tuvar dal/tuvaram paruppu
1 tablespoon methi seeds/fenugreek/vendhayam
2 tablespoons flaxseeds ( optional)
2 tablespoons horsegram/kollu
1 tablespoon turmeric powder ( directly add in mixie)
1 teaspoon asafoetida powder ( dirctly add in mixie)
40 curry leaves ( washed and pat dried, optional)
60 gms tamarind ( after removing seeds )


Method:

1. Collect all the above ingredients. 
Tip: Wash and pat dry the curry leaves in advance, if you are using.
2. Heat a wide pan till it starts to smoke and switch off.
3. Remove it from heat and add all the ingredients together in the pan ( except tamarind) and keep stirring them continuously for 4-5 minutes .
Tip: This step is to remove any extra moisture present in the ingredients . The ingredients should not be roasted as it completely changes the taste of rasam.
4. Allow it to cool completely and transfer it to a mixie/mixer grinder.
5. Heat the pan over low flame and add the tamarind and keep stirring for 3-4 minutes and switch off. 
6. Once cooled, add them to the mixer along with turmeric powder, asafoetida powder and grind them to a coarse powder. 
6. Transfer it to an airtight container and allow to cool completely before you close the lid.

Your fresh home made  rasam powder is ready .

Rasam Powder


Happy Cooking !

With love,

Masterchefmom




Related Posts Plugin for WordPress, Blogger...