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Sambar powder May 31, 2007

Posted by live2cook in Spice Powders and Mixes.
6 comments

Sambar powder is the spice mix of Southern India. Every family have their own way of preparing it. The spices are either sun dried or dry roasted in cast iron pan. The concept behind it is to make the spices crisp, as it makes the grinding process easy. I am registering the way I prepare sambar powder, in this post. we will be seeing recipes using this powder in future posts.

The Ingredients I use:

Coriander seeds – 1 cup
Black pepper corns – 1/3 cup
Fenugreek seeds – 1 tablespoon
Mustard seeds – 1 tablespoon
Whole Red chilli – 1 and 1/3 cup
Toor dal – 1/3 cup
Chana dal – 1/3 cup
Dried Turmeric roots – 4 count (We need a very strong blender or food processor to grind turmeric root. If you don’t have one, use 1 1/2 teaspoon turmeric powder)

Here’s how I prepare:

I will measure and spread all the ingredients in a cookie sheet. After baking my bread, I will turn off the oven and pop the cookie sheet in the hot oven. The oven takes atleast 20 minutes to cool. By that time all the spices turn crisp without any burns.

If you don’t want to wait till you bake something and get a hot oven, you can preheat the oven at 400F for 20 minutes. Turn off the oven and keep the cookie sheet in the hot oven and allow the oven to cool down.

If you have hot weather year round, you can keep the cookie sheet in the hot sun for 3 hours.

After the spices are ready for grinding, I will grind the spices to fine powder by sieving and grinding again. I will repeat this process until there is less than 1/8 cup of large particles.

sambar powder in cup

I will store the powder in a sterilized and dry jar.

sambar powder in jar

This quantity of spices will give approximately 2 cups of powder which is enough for 2 months for a family of 2 people.

Tikhat Mithachi Puri May 29, 2007

Posted by live2cook in Flat and Fried Breads.
10 comments

The Backbone of Indian cuisine are the variety of spices. By varying the proportions, we create tons of tastes. By mixing them with different ingredients, we produce millions of recipes.

If the recipe calls for ingredients available in my pantry, if it gives a different taste and if it introduces variety to my weekly menu, it will find a place in my collection. I will look for these kind of recipes in Books, Magazines, grocery bags, cartons, labels…..etc.

One such recipe is Tikhat Mithachi Puri. I noted down the recipe from Bawarchi Contributions. Though I did not know the meaning for the name of the recipe, I wrote it down because it called for most common ingredients.

When Nupur announced RCI – Maharashtra cuisine, this recipe came to my mind because the name sounded like Marathi. I searched the internet for the meaning. Vaishali of Happy Burp helped me with her post for “Tikhat- Mithaacha Sanja”.

From Vaishali’s post what I understood was “Tikhat Mithachi” is Marathi and means “Uppu Oraippa” in Tamil which is “Hot and savoury” in English.

So, what’s next…Post it and send it for RCI event!

What we need:

For the dough:
Whole wheat flour – 1 cup
Oil – 1 tablespoon
Ajwain seeds – 2 teaspoons
Cilantro – 1/4 cup
Red chilli powder – 1 tablespoon
Turmeric powder – 2 teaspoons
Salt – 1 teaspoon

Other ingredients:
Oil for deep frying

How to prepare:

1. Mix all the ingredients except oil for deep frying.
2. Knead to a soft dough, adding 1/4 cup water.
3. Cover and allow to rest for 15 minutes
4. Roll into 3 inch discs.
5. Heat the oil for deep frying, in a large pan until a black pepper size dough, dropped into the oil floats to the surface immediately
6. Deep fry the rolled discs one at a time until golden brown

Tikhat Mithachi Puri