Bisi Bele bath powder - Garam Masala powder

Prep Time          : 15 mins

Cooking Time    : 10 mins

Ingredients :

• 1 cup coriander seeds/ dhania
• 1/2 cup urad dal / uddina bele
• 1 cup chana dal / kadale bele
• 100 gram byadagi menasinakai or Red chillies 
• 10 guntur chillies
• 1 Tablespoon cumin seeds / jeera
• 1 Tablespoon sesame seed / ellu
• ½ tablespoon black pepper / kalu menasu
• 1-2  green cardamom / elaichi
• 3 inch cinnamon / dalchini
• 6  cloves / lavanga
• 2 teaspoon poppy seeds / khus khus
• 1/4 tablespoon fenugreek seeds / methi
• 1/4 cup curry leaves / karibevu
• 1 teaspoon asafoetida / hing
• 1/2 cup of dried desiccated coconut / ona khobri turi

You can also check our other Masala Powders here :

        Sambar Powder 

        

        Garam Masala Powder

        Rasam Powder

        Vangi Bhaat Powder

        Ennegai Masala Powder

        Huggi Masala Powder

Instructions :

• Roast to  a golden brown the coriander, cumin and fenugreek, chana dal and urad dal.
• Then roast fry the sesame seeds, poppy seeds, cinnamon, cloves, black pepper, cardamom and curry leaves till they become crisp. Remove and keep aside.
• Now dry roast the dry red chilies with a teaspoon of groundnut oil till they become crisp. keep aside.
• Finally roast the desiccated coconut / dry coconut to a golden brown.
• Let the roasted spices cool and then grind to a fine powder adding little asafoetida.
• You can prepare this fresh powder while making the Bisi bele bhaat or prepare in advance and keep in an airtight container and use upto a month or two.

Sambar powder

Ingredients :

2 cup dry red chillies - byadagi menasina kayi
1 cup hot chillies - guntur mensina kayi
1 cup urad dal
1 cup channa dal
1 cup coriander seeds
1/4 cup methi seeds
1 cup curry leaves
1/4 cup black peper
1/2 cup jeera 
4-5 sticks cinnamon
1/2 cup kallu hoovu
1 cup grated dry coconut

Preparation :

Heat a thick bottomed pan.

Dry fry each item separately.
Fry Channa daal, urad daal separately till they are golden brown.
Fry grated dry coconut lightly till they turn crisp.
Fry curry leaves till they are crisp.
Fry methi seeds and jeera till they are golden brown.
Fry peppers till they splutter.
Finally fry the chillies adding a teaspoon of oil.
Let everything sit for half an hour.

Now in a jar grind all the ingredients separately and put in a basin.
Then mix everything and once again grind in the mixer so that they all blend and mix thoroughly.

Keep in an airtight jar. It can be used upto 3-4 months by taking out a small portion for daily usage.

How to make Garam Masala Powder ?

chitranna.blogspot.in

The main place of pride in any South Indian food is held by Sambar and Rasam and since they are prepared almost everyday and go well with both rice as well as Roti or chapati,the garam masala used for them is generally prepared in a larger quantity and used over months by keeping them in airtight containers. Besides rice and Sambar, there are other South Indian delicacies like Ennegai Palya, Huggi and Vangi Bhaat for which Garam Masala can be prepared and stored - to use in need of a hurry or unexpected guests or even for that Sunday Special Lunch.Here are those recipes that add spice to your palate.

     Ennegai Palya Masala Powder

                                       Preparation Time :     30 Minutes

                                     Ingredients           :

chitrannaa.blogspot.in

Roasted groundnut seeds                     4  cups

Red Chilli Powder                                2  Tablespoon

Sambar powder                                   3  Tablespoon

Jeera                                                  1 1/2 Tablespoon

Tamarind                                            1  Small Lime size

                                        Jaggery                                               1  Big Lime size

• Dry roast groundnut seeds over medium heat  to golden brown.
• Let it cool. There is no need to remove the healthy husk.
• Grind th roasted groundnut along with all other ingredients to a coarse consistency.
• Store in a airtight container.
• While making the Ennegai Palya, you can stuff this inside the brinjals and also add some more for gravy.

PS : Not just for brinjals, you can use this powder to make curry, gravy with any other vegetable.

Rasam Powder

chitrannaa.blogspot.in

Preparation Time :     30 Minutes

Ingredients           :                   

Coriander seeds                                 4 cups

Byadagi (Red)  chillies                        3 cups

Jeera                                                1 ½ cups

Black Pepper                                      1 cup

Fenugreek seeds                                1 tablespoon          

Instructions :

• Roast over medium heat all the above to golden brown.
• Switch off the gas and let everything cool.
• Grind to a coarse consistency.
• Store in an airtight container.

Sambar Powder

                              Preparation Time :     30 Minutes

chitrannaa.blogspot.in

Ingredients           :

Coriander seeds                                 4  cups
Byadagi Red Chillies                           2  cups
Guntur red Chillies                             2 cups
Bengal Gram Dal                               1  cup
Urad Dal                                           1  cup
Jeera                                                1  cup
Fenugreek seeds                               1/2 cup
Mustard seeds                                  1/2 cup
Grated dry coconut                           ½   cup
Cinnamon                                        4-5 pieces
Moggu (kapok buds)                         10-15
Asafetida                                         1  teaspoon

Instructions :

• Roast over medium heat all the above to golden brown.
• Let everything cool.
• Grind to a coarse consistency.
• Store in a airtight container.

Vangi Bhath Powder

Preparation Time :     30 Minutes

chitrannaa.blogspot.in

Ingredients           :

Coriander seeds                               4 cups

Byadgi Red Chillies                           4 cups

Bengal Gram Dal                              2  cup

Urad Dal                                          2  cup

Grated dry coconut                           2  cup

Cinnamon                                        10 pieces

Cloves                                             20

Asafetida                                         1 teaspoon

Instructions :

• Roast over medium heat all the above to golden brown.
• Let everything cool.
• Grind to a coarse consistency.
• Store in a airtight container.

PS : This is also called palyada pudi in kannada and is used instead of garam masala in sabji.

Huggi ( North Karnataka style Khara Pongal ) Masala Powder

Preparation Time :     20 Minutes

Ingredients           :

Grated dry coconut                          2  cup

Jeera                                              1  cup

Black Pepper                                   4-5 seeds

Instructions :

• Roast over medium heat all the above to golden brown.
• Let everything cool.
• Grind to a coarse consistency.
• Store in a airtight container.