ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Sometime back, I was planning to buy Flax seeds just to experiment it in egg-less baking. But I couldn't find it in any shops nearby. So, we bought it from a shop in our native during last visit. For our surprise, it was available in so many shops there! Its popularly known as 'Agase Beeja' in Kannada. Flax seeds are a good source of Omega - 3 Fatty Acids. So, vegetarians can rely on Flax seeds to get Omega - 3 Fatty Acids, which is not available from vegetarian food. Also, I heard that Flax seeds help to control cholesterol levels in our body.

Due to its health benefits, we have started using flax seeds as a part of our daily food. Flax seeds, when roasted, will give a nice aroma. I tried adding salt and spice to the roasted flax seeds while preparing the powder. It tasted really good with rice. We also tried adding little curd to flax seeds powder which tasted very good with chapathi. 

Here is the recipe of Flax Seeds Powder which I prepared..

Preparation Time: 15 - 20 minutes

Yield: 1 1/4 cups

Ingredients:

Flax seeds - 3/4 cup

Dry red chillies 1 - 2 (adjust according to taste)

Garlic - 1 or 2 cloves

Salt to taste

Method:

Take a heavy bottom pan. Combine flax seeds, red chillies and garlic cloves and roast them on medium flame.

Keep mixing them occasionally. Roast them till you hear the crackling sound of flax seeds.

Once it gets cool down, add salt to taste and make a fine powder out of it.

Store this powder in an air tight container and use it as needed.

These days, its the routine at our home to have a spoonful of Flax Seeds Powder with a small portion of rice as a part of lunch as well as dinner. If you are a Roti fan, you can mix 1 tsp of Flax Seeds Powder with little curd and it tastes good with roti or chapathi.

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For most of the people like me, preparing a proper side dish for everyday breakfast will be more difficult than preparing the main course i.e., dosa, chapathi etc.When you feel lazy to prepare a side dish, chutney powder, Kharada Pudi, etc. different kind of powders can be served as a side dish.
Here is an easy Chutney Pudi (Powder) recipe which goes well with different varieties of dosa, idli and chapathi. And, all the credit for this recipe goes to my mom! :)

Preparation Time: 20 - 25 minutes
Yield: Approx. 3 cups

Ingredients:
Dry coconut - 1/2 of one whole coconut (can use desiccated coconut powder also)
Chana dal - 5 to 6 tsp
Urad dal - 1/2 tsp
Dried red chillies - 15 to 16
Fenugreek seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Sesame seeds - 1 tsp
Coriander seeds - 3 to 4 tsp
Cloves - 8
Mustard seeds - 1 tsp
Big pinch ofasafoetida
Curry leaves - 2 strands
Turmeric powder - 1/4 tsp
Cooking oil - 2 tsp
Amchur powder - 1/2 tsp or to taste
Sugar - 6 tsp or to taste
Salt to taste

Method:
Cut the dry coconut into small pieces. If you are using desiccated coconut powder, just skip this step.
Heat oil in a frying pan. Add chana dal and roast it for a minute. Then add urad dal, fenugreek seeds and dry red chillies and fry them till you hear a nice aroma.
Add coriander seeds, cumin seeds and saute for a while. Then add mustard seeds and sesame seeds and roast them till mustard seeds splutter.
Add cloves, asafoetida and turmeric powder and saute for a while.
Finally add curry leaves and saute for 2 - 3 minutes and switch off the flame.
Allow the roasted ingredients to cool completely.
Now, add salt, sugar and amchur powder to the roasted mixture and mix it well. Transfer the mixture to a mixie jar and make a coarse powder.
Store it in an air tight container and use it with dosa, chapathi or idli.

Tips:

• This Chutney Powder will last for a minimum of 15 - 20 days if kept outside. If you preserve it in refrigerator, it will last for 1 - 2 months.

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I was eager to post this recipe from long time, but couldn't prepare it since I had a stock of some other chutney powders. This recipe is from a Kannada recipe book which I referred sometime back. As we all know, using curry leaves in our daily food is very good for health. Especially for diabetic patients, it is very good to use curry leaves in their daily diet. 

In most of the Indian curries, we use curry leaves for seasoning. Some people prefer to use curry leaves powder in cooking to make sure that all the people will eat them :) Other than regular cooking, we can prepare different varieties of powders using curry leaves, which goes well with rice or chapathi. Here is the recipe of Chutney Powder using curry leaves which is a healthy combination with dosa, roti or chapathi. 

Preparation time: 20 minutes

Ingredients:

Dried curry leaves - 10 strands (see note)

Chana dal - 1/4 cup

Urad dal - 1/4 cup

Desiccated coconut - 1 tbsp

Dry red chillies 6 - 7

Amchur powder - 1/2 tsp or to taste

Sugar - 1/2 tsp or to taste

Salt to taste

For Seasoning: Oil - 2 tsp, mustard seeds - 1 tsp, pinch of asafoetida

Method:

Dry roast all the ingredients first. Roast the dried curry leaves in a heavy bottom pan for 4 - 5 minutes.

Roast chana dal and urad dal separately till golden brown.

Roast the dry red chillies nicely. Once they are almost done, add desiccated coconut and saute for 2 minutes.

Combine all the roasted ingredients; add salt, sugar and amchur powder. Transfer them to mixie jar and make a fine powder.

Heat oil in a wok and add mustard seeds and asafoetida. Once mustard seeds start spluttering, switch off the flame and pour this seasoning on the chutney powder and mix well.

Healthy and delicious chutney powder is ready now. Taste it with dosa or chapathi!

To preserve this chutney powder for longer time, refrigerate it in an airtight bottle.

  

Note: Don't dry the curry leaves under direct sunlight; its enough if you keep them in a warm place. Else, you can use oven for drying them.

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, I am getting used to measuring the ingredients while cooking. Never I had a habit of measuring the ingredients earlier. Now, my blog makes me remember to measure the things when I am in the kitchen :)

Here is the recipe of masala powder for preparing the Chips. These are my own measurements, you can make little variations in these ingredients according to your taste :)

Preparation Time: 15 minutes
Difficulty level: Easy

Ingredients:

• Chana dal - 2 tbsp
• Cloves - 5
• Cinnamon - 2 small pieces
• 1 tsp coriander seeds
• 1/4 tsp cumin seeds
• 1/4 tsp carom seeds
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• Big pinch of asafoetida
• Turmeric - 1/4 tsp
• Chilli powder - adjust according to spiciness needed
• Amchur powder - 1/2 tsp or to taste
• Salt - See Tips

Method:

• Dry roast all the above ingredients except chilli powder and amchur powder. Combine them and make a fine powder.
• To this, add chilli powder and amchur powder according to taste. 
• Transfer it to an airtight container and use when required.
• Better you prepare it fresh while preparing the chips.

 Tips:

• I have not added salt to this masala powder. Either you can add salt while preparing masala powder or salt can be added directly while preparing chips.
• Left out masala powder can be used for preparing Palya or any other curries.

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is a kind of side dish which goes well with Dosa or Rotis. A spoonful of powder mixed with few drops of oil will be a nice combination. Normally, there will be a stock of these kind of powders in all the houses of Malnad Region, who would like to eat Dosas for their breakfast daily!

Picks has not come out well this time.. Color of the powder looks very dull here :( Let me upload a new pick for this recipe sometime later.

Preparation Time: 20 minutes

Ingredients:

Dried red chillies 10 - 12 (You can use the red chilli powder also)

Split Bengal Gram - 1 small cup

Urad dal - 1/2 cup

Coriander seeds - 1/2 cup

Cloves - 5

Cumin seeds - 1 spoon

Mustard seeds - 1/4 spoon

A big pinch of turmeric

Curry leaves 15 - 20

Amchur powder - 1/2 spoon

Salt

Procedure:

Dry roast all the ingredients except salt and amchur powder.

Grind all the ingredients including salt and amchur powder into fine powder and store it in an airtight container.

While using, take around a spoonful of powder, add few drops of oil and mix well.

You can modify the measurements to get a different taste next time.

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Hi, i am back with an easy easy recipe for sambar (curry) powder. You can store it in an airtight bottle and it will last for 1 - 2 months. So, don't go for buying the sambar powder this time; instead, try this recipe at home. Cheers! :)

Preparation time: 20 - 25 minutes

Ingredients:
Cloves - 7 nos
Cinnamon - 2 pieces
Chana dal - 1/2 cup
Urad dal - 1/4 cup
Fenugreek (methi) seeds - 1 1/2 spoon
Mustard seeds - 1/2 spoon
Coriander seeds - 1/2 cup
Cumin seeds - 1 1/2 spoon
Asafoetida
Turmeric - 1/4 spoon
Curry leaves 4 - 5
Red chilli powder - 6 spoon (adjust as per your preference)

Procedure:
Add 1 - 2 drops of oil to the heated pan and roast all the above ingredients except curry leaves and chilly powder.
Once they are roasted, add the curry leaves and allow the ingredients to get cool down.
Transfer them to the mixie jar and prepare a fine powder.
Roast the chilly powder for 2 - 3 minutes by adding few drops of oil.
Mix the chilli powder with sambar powder and store it in an airtight container.

Tips:

• Use the asafoetida generously to increase the aroma of sambar powder.
• You can change the measurements given above to get different taste.

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