Saturday, October 16, 2010

Huli Pudi/Sambar Powder

A must have powder in the kitchen. Especially if you have very less time to cook. (for working women,Bachelors,students etc).When we really have time to cook we can prepare fresh masla and use it.For a women like me this is a great time saver which can be used in various rice items(Besi bele batha), garvys and lot of other things.

The process of preparing Huli Powder is bit lengthy but its worth doing it. Once made it can be saved for 2-3 months and can be used in day to day cooking.

This recipe is from my mother which she got from my grand ma. so I should say this recipe is from last 3 generations:). So Lets start.

You Need To Have:
3 cup dry chillies/vana menasina kayi(2 cup byadagi menasina kayi , 1 cup guntur mensina kayi)
1 cup urad dal
1 cup channa dal
1 cup coriander seeds
1/4 cup methi seeds/fenugrek seeds
1 cup curry leaves
1/4 cup black peper/olle menasu
1/2 cup jeera /Jerige
4-5 chakke/ cinamon
1/2 cup Dagad phull/kallu hoo
1 cup desiccated dry coconut/vana kobri


I would say better to prepare this when you have atleast 4-5 hours of time with you.May be week ends or during holidays.

Clean all the ingredients individually and take in a plate and spread them.keep them under sunlight for about 1-2 hours(this makes them to gain crispness when you fry and also will helps to ground them easily)

Take a very thick bottomed pan and start frying each item.

Take curry leaves and fry them till they loose all the moist content.keep it aside.
Next fry chakke and kallu hoo till nice aroma comes out of it.remove from pan keep it aside.

fry jeera and peper together thill jeera start spluttering.remove and keep it aside.

Fry methi seeds till they gain golden brown color and keep it aside.

Finally fry urad dal,channa dal,chilles(add 1 tbs of oil while frying) and dry coconut separately.

Dry clean the mixer jar before grinding.There should not be even single drop of water.this can spoil the powder and may be lost in 2-3 days. but when done with enough care it can be saved for 2-3 months.

Grind each ingredient separately in the same order. Mix all ground powder and again put them in mixer just to blend all the ingredients.

Tip:Have 2 containers. one small and another big. Store required amount of powder in small and excess in the bigger container. This avoids opening of excess container daily and loosing its smell.

Friday, October 15, 2010

Carrot Halwa/ Gajar Ka Kalwa

You need to have:
2 cups of Grated Carrot
1/2 cup Ghee/Tuppa
1 cup Sugar/Sakkare
5-6 Cashew Nuts/Gerubeeja
5-6 Raisins/Vana Drakshi

Put Heavy bottomed vesel on flame and add grated carrot and ghee to it.Fry this on low flame till carrot becomes soft. (this will take around 10 mins).Then add sugar and stir. Sugar starts melting and entire mixture becomes liquid. Continously stir this on flame furthure it forms a semi solid mass(Ghee along with sugar gives very good taste to halwa).

Mean while , fry cashew and raisins in ghee and keep it aside.
Add fried cashew nuts , raisins to carrot and turn of flame.
Serve this alone or with a slab of vanilla ice cream.(Vanilla ice cream-Carrot halwa a hevenly combi)
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