Palya Pudi/Bath Pudi/ Bath Powder

I don't know why mom call Bath Powder as palya pudi, but its used in all rice baths like vanghi bath, donne menasin bath etc... Secrete ingredient in bath powder is Nutmeg. Try different baths from Homemade bath powder and do let me know.

You  Need To Have:
5-6 red chilies
1/2 cup coriander seeds
2 tsp cumin seeds
2 tsp Bengal gram seeds
2 tsp black gram seeds
1/4 cup grated  dry coconut(I used dry coconut Powder)
piece of Cinnamon
2 cloves
small piece of nutmeg
1/2 tsp oil

Method:
Fry all the ingredients on low flame by adding 1/2 tsp oil until they give nice aroma.Allow them to cool down to room temperature.

Put them in dry mixer jar and ground to powder.Preserve in air tight container for later use.

Daniya Jeerige Kashaya Powder

You Need To Have:

1/4 cup Coriander seeds/Daniya
1/4 cup Cumin seeds/jeerige
5-6 black Peppers
small piece of Cinnamon
3-4 Cardamom
3-4 Cloves

Method: Dry roast above ingrediants for 3-4 mins without adding oil.

 Put them in dry mixer jar and ground it to powder. shift it to airtight container and use when required.

Bisi Bele Bhath Masala Powder

You need to have:

2 tbsp Urad Dal/Split black Lentils
1 tbsp Channa Dal/Split Chickpeas
1½ tsp Coriander Seeds
¼ tsp Methi/Fenugreek Seeds
10-12 Dry Red Chillies
1 tbs Jeera/Cumin
½ - 1 tsp Black Peppers
2 inches Cinnamon Stick
4 cloves
1 small Peanut sized Nutmeg
10-12 Dry Red Chillies
5-6 Cardamoms / Elakki / Elachi
2-3Bay leaves / Patre / Dalchini ele
2 tbs popy seeds/khus khus
½ cup Desiccated Coconut (dry)
2 tbs oma
1 tbs saunf
4-5 moggu
2 tbs kallu hooo


Take tick bottomed frying pan . Dry roast Jeera and fenugreek seeds till they start spluttering.
Shift it to another bowl.

Next dry roast urad Dal and channa dal. remove and shift them to bowl.

Next fry all items except popy seeds, dry coconut,curry leaves and red chilies till done.remove them from pan and shift them to bowl.

fry popy seeds alone and shift it to bowl. next fry red chilies , dry coconut and curry leaves and mix all together.
Once cooled, grind them to fine powder. Store this aromatic Bisi Bele Bhath Masala powder in a dry, air tight container and use as and when required.

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

Method:

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.

Chutney Pudi

Another must have powder in the kitchen.Chutney Pudi is complex powder with tangyness of Tamarind, sweetness of jaggery blended with dry cocnut, channadal and uradal.It simply matches with anything and everything.it can be served with Dosa, idliy, or just with plain rice(Hot rice with chutney powder and ghee Yummm!).

After heavy work back in the house and to cook is really a tedious task.( I really hate that). Having powders like huli pudi, sarin pudi,chutney pudi makes life really simpler.Just cook veggies and dall add sambar powder , samabr is read. isn't it simpler? Take chutney powder , mix it with curd and onion serve it with dosa. is it not easy?.

So lets start with south Indian famous pudi:



You Need To Have:

2 cup dry chillies/vana menasina kayi(1 1/2 cup byadagi menasina kayi , 1/2 cup guntur mensina kayi)
1 cup Bengal gram/Chana dal / Kadale bele
1 cup Black gram/Urad dal / Uddina bel
1 cup curry leaves
1/2 tbs coriander seeds
1/2 tbs methi seeds/fenugrek seeds
1/2 tbs jeera /Jerige
1 cup dessicated dry coconut/vana kobri
1/4 cup fried ground nuts
1/2 cup fried gram
1/2 cup sesame seeds/ellu
1/4 cup jaggery
6-7 tamarind flakes

Method:

dry roast all the ingredients except red chilies one by one and keep them aside as shown.
add 1 tbs of oil to fry red chilies.

Let all the ingredients to cool down and ground them to powder and mix well. do not ground them to smooth powder. shift them into a airtight container and use when required.

Saarina Pudi

You Need To Have:

2 cup dry chillies/vana menasina kayi(1 cup byadagi menasina kayi , 1 cup guntur mensina kayi)

1 cup Coriander seeds/Dhania

3/4 cup of Cumin seeds/Jeera

1/4 cup Fenugreek seeds/ Methi/menthya

1/4 Black pepper/olle menasu

1/2 Curry leaves/karibevu

Method:

Dry roast all the ingredients one by one until nice aroma comes of it. Remove it from the flame and keep it aside.
Once they cool down, ground them to powder and shift it into airtight container.