SAMBAR PODI

INGREDIENTS :

  • 1/2 cup Toor Dal

  • 2 Tomatoes

  • 2–3 pods Garlic (optional)

  • 1/4 tsp Turmeric

  • A pinch of Asafoetida

  • 1 tbsp Sesame Oil

  • 1/4 tsp Mustard

  • 2 dried Red Chillies

  • 1/4 tsp Fenugreek Seeds

  • 1/2 tsp Jeera

  • 1 sprig Curry Leaves

  • A handful of Shallots

  • 1 Tomato

  • 1/4 tsp Turmeric Powder

  • 1/4 tsp Red Chilli Powder (as per taste)

  • Salt (as per taste)

  • Vegetables (optional, of your choice)

  • Tamarind (gooseberry-sized, extract)

  • 1 tbsp Sambar Podi

  • 1/2 cup Water (for mixing sambar podi)

  • Freshly chopped Coriander Leaves

  • 1 tbsp melted Ghee

DIRECTIONS TO USE :

Pressure cook 1/2 cup Toor Dal with 2 Tomatoes, 2 or 3 pods Garlic(Optional), 1/4 tsp Turmeric, a pinch of Asafoetida and keep aside. Heat a Saucepan, add a tbsp of sesame oil, add 1/4 tsp mustard, 2 dried red chillies, 1/4 tsp fenugreek seeds, 1/2 tsp Jeera and 1 sprig Curry Leaves, add a handful of Shallots once translucent, add 1 tomato, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder (as per taste), Salt (as per taste), vegetables(optional of your choice), cook it. Add the extract from tamarind (gooseberry sized), Pressure cooked dal, when it is about to simmer, Take 1/2 cup water and add 1 tablespoon Sambar Podi and make it to a paste and add it, bring it to boil twice and turn off the stove. Garnish with freshly chopped coriander leaves and a tablespoon of melted ghee. Serve it with Hot Rice.

Note:

  • Sambar podi can be added after the tamarind extract, as specified in this recipe, to enhance aroma and flavor before bringing it to a boil.

  • Alternatively, it can be added earlier while sautéing the vegetables, based on personal preference.

  • Other method is after the sambar boils and before turning off the stove warm a tablespoon of ghee in a tadka pan add the sambar powder and curry leaves to it and pour it on the cooked sambar and simmer it.

CORIANDER POWDER / DHANIA POWDER

INGREDIENTS :

  • Coriander Powder – 1 teaspoon

  • Red Chilli Powder – 1/2 teaspoon

DIRECTIONS TO USE :

Add 1 tsp Coriander Powder for 1/2 tsp Red Chilli powder for any Veg or Non Veg Curries to enhance the flavor and thickness of the Gravies.

RASAM PODI

INGREDIENTS :

  • 3 Tomatoes

  • Extract from a lemon-sized tamarind

  • 5-6 Garlic pods

  • A sprig of curry leaves

  • 1.5 tbsp Rasam Podi

  • 1/4 tsp Turmeric Powder

  • 1/4 tsp Hing

  • Salt

  • Coriander leaves

  • Sesame oil

  • Mustard seeds

  • 1 tbsp Urad Dal

  • 2-3 Dried Red Chillies

  • A sprig of curry leaves

DIRECTIONS TO USE :

Soak 3 Tomatoes in Hot water for 10 mins, Mash it or pulse it, Add extract from a lemon sized tamarind, Pound 5-6 Garlic Pods, with a sprig of curry leaves, add it to the mixture, add 1.5 Tblsp of Rasam Podi, 1/4 tsp Turmeric Powder, 1/4 tsp Hing, Salt, a Handful of Coriander Leaves. Heat a wok with Sesame Oil, Add Mustard seeds, Urad Dal, Dried Red Chillies and a Sprig of Curry leaves. Add the seasoning to the prepared mixture. Heat it in Stovetop, While it is about to froth and before it comes to a boil .Turn off stove, Serve with Hot rice.

CHICKEN KEBAB

INGREDIENTS :

  • 500 grams Chicken Wings

  • 2 tbsp Chicken Kabob Masala
  • 1 tbsp Oil (for marination)
  • 1–2 tbsp Oil (for cooking)

DIRECTIONS TO USE :

Take 500 Grams Chicken Wings, Add 2 Tblsp of Chicken Kabob masala, 1 Tblsp Oil and marinate for 10-20 mins. Take a pan add 1-2 Tblsp Oil, marinated chicken and stir fry in medium flame until cooked. Alternatively Grill/ Bake or Air Fry at 350 Degree Celcius for 20-25 Mins Or Until cooked through.

GARAM MASALA ​

INGREDIENTS :

  • Garam Masala

DIRECTIONS TO USE :

Add a tsp of Garam Masala to any Veg or Non Veg curries to enhance the flavor of the food

KUZHAMBU PODI

INGREDIENTS :

  • Kuzhambu Podi

DIRECTIONS TO USE :

Use 2 Tablespoons of the Kuzhambu Podi for any curry base Veg or Non Veg( Chicken, Mutton, Fish), to enhance the taste and thickness of the Gravy.

FISH KUZHAMBU PODI

INGREDIENTS :

  • Kuzhambu Podi

  • 2 Tomatoes

  • 1 Green Chilli

  • 2 tbsp Fish Kuzhambu Podi

  • 1 1/4 cup Thick Tamarind Extract (adjust to taste)

  • 3 tbsp Sesame Oil

  • 1 tsp Mustard Seeds

  • 1/2 tsp Fenugreek Seeds

  • 1/2 tsp Jeera (Cumin Seeds)

  • 2 Dry Red Chillies

  • 4–5 Garlic Cloves

  • 1 Sprig Curry Leaves

  • 1 Handful Small Onions

  • 1 Tomato

  • 1/2 kg Fish

  • Salt

  • Chilli Powder

  • Coriander Powder

  • Lemon Juice

  • Turmeric Powder

  • Fennel Powder

  • Sesame Oil

  • Thalipu Vadavam

  • Coriander Leaves

DIRECTIONS TO USE :

Grind 1 Onion, 2 Tomatoes, 1 Green Chilli, together as paste, 2 Tablespoons of the Fish Kuzhambu Podi, Mix together with 1-1/4 Cup Thick Tamarind Extract(taste and add accordingly as per taste) and keep it aside. Heat a Wok, Add 3 Tablespoon Sesame Oil, Add 1 Teaspoon Mustard, 1/2 Teaspoon Fenugreek seeds, 1/2 Teaspoon Jeera, 2 Dry Red Chillies, Add 4-5 Garlic Cloves, 1 Sprig Curry Leaves, 1 Handful of Small Onions, 1 Tomato, and saute. Once Translucent add the Mixed paste, and allow it to boil until the raw smells goes off. If needed add the Red Chilli powder for more spice. Once it comes to a boil drop the 1/2 Kg Fish cut into pieces(Marinated with salt, chilli powder, coriander powder and lemon juice,turmeric, Fennel powder). Once the Fish is cooked. Heat a small kadai add sesame oil and Thalipu Vadavam((Optional) and add to the Curry. Garnish with coriander leaves, Serve it hot with steaming rice.

BADAM MILK

INGREDIENTS :

  • 1 cup Milk

  • 1–1.5 tbsp Badam Milk Powder

  • 1/2 tsp Sweetened Condensed Milk (optional)

  • Sugar (as needed)

DIRECTIONS TO USE :

Heat 1 Cup Milk in a saucepan, bring it to a boil and add 1- 1&1/2 tblsp Badam Milk powder to it and stir it. Add sugar if needed as per taste or 1/2 tsp sweetened condensed milk for enhanced taste. Bring it to a boil. Serve it Hot or refrigerate and serve it cold.

IDLI PODI

INGREDIENTS :

  • 1 tbsp Idli Podi

  • 1 tsp Sesame Oil (or as needed)

     

DIRECTIONS TO USE :

Take 1 tblsp of Idli podi, Add 1 tsp sesame oil(or as needed). Mix it together. Serve it with Hot Idli’s/Dosa.

FISH FRY MASALA

INGREDIENTS :

  • 400–500 grams Fish

  • 1 1/2 tbsp Fish Fry Masala

  • 1 tsp Oil (for paste)

  • 1/8 cup Water (approx.)

  • Juice of 1/2 Lemon

  • 1 tbsp Oil (for frying)

DIRECTIONS TO USE :

For Approximately 400-500 Grams Fish. Take 1 and 1/2 tblsp Fish Fry Masala, Add 1 tsp oil and add very little water around 1/8 cup, mix everything together and make it into paste. Add juice of 1/2 Lemon. Marinate for 1/2 to 1 hour. Heat 1 tblsp oil in a Tawa and fry the fish. Serve it Hot.

CHICKEN 65

INGREDIENTS :

  • 500 grams Chicken

  • 50 grams Ginger Garlic Paste

  • 30 grams Chicken 65 Masala

  • 35 grams Yogurt

  • 2 tbsp Beaten Egg

  • Juice from 1 Lemon

  • Salt (as per taste)

  • Food Color (optional)

  • Oil (for frying)

DIRECTIONS TO USE :

For Approximately 500 Grams Chicken. Take 50 Gram Ginger Garlic Paste, 30 Gram Chicken 65 Masala, 35 Gram Yogurt, 2 Tablespoon of beaten egg, Juice from 1 lemon, Salt as per taste and add color if needed. Mix everything together Marinate for 1 hour and fry it in Hot Oil, Serve it Hot.

Note :

To get a crispier version once you add all the ingredients on the list , please add 1&1/2 tablespoon corn starch or flour and 1& 1/2 tablespoon all purpose flour and mix everything together marinate and fry

MUTTON KUZHAMBU

INGREDIENTS :

  • 500 grams Mutton

  • 1/4 tsp Turmeric Powder

  • Oil (for sautéing)

  • 1 Onion

  • 1 Tomato

  • 1 tbsp Ginger Garlic Paste

  • 1 Green Chilli

  • A handful of Coconut

  • 1-2 tbsp Mutton Kuzhambu Powder

  • Salt (to taste)

  • Sesame Oil (for tempering)

  • A handful of Shallots

  • Curry Leaves

  • Fennel Seeds

  • Coriander Leaves (for garnish)

DIRECTIONS TO USE :

Take 500 Grams Mutton. Pressure cook mutton with 1 tomato and 1/4 tsp turmeric powder and keep aside. Heat oil in a pan, add Onion, tomatoes and sauté with a tablespoon ginger garlic paste, 1 green chilli and a handful coconut, Add 1-2 tablespoon Mutton Kuzhambu Powder and sauté it. Once cooled down grind to fine paste Add to the pressure cooked mutton and add salt as per taste.Heat a wok add some sesame oil, add a handful shallots, curry leaves and some fennel seed, add the ground mix , add the cooked mutton, mix it and bring it to boil, add coriander leaves and serve with Hot rice.
 
 

MUTTON THOKKU

INGREDIENTS :

  • 500 grams Mutton

  • 1/4 tsp Turmeric Powder

  • Sesame Oil

  • 2 Tomato

  • 1 and 1/2 tbsp Ginger Garlic Paste

  • 1 and 1/2 tbsp Mutton Thokku Masala

  • Salt (to taste)

  • A handful of Shallots

  • Curry Leaves

  • Fennel Seeds – 1/4 tsp

  • Coriander Leaves (for garnish)

DIRECTIONS TO USE :

Take 500 Grams Mutton. Pressure cook mutton with 2 tomato and 1/4 tsp turmeric powder and keep aside. Heat oil in a pan, add some sesame oil, add a handful shallots, curry leaves and some fennel seed, 1 and 1/2 tablespoon Ginger Garlic Paste, and saute. Add 1 and 1/2 Tablespoon Mutton Thokku Masala, add the cooked mutton, mix it and bring it to boil, add coriander leaves and turn off stove. Serve with Hot rice.

BIRYANI MASALA

INGREDIENTS :

  • 1.5 cups Rice (soaked for 20 minutes)

  • Oil (for sautéing)

  • 1-2 Cinnamon Sticks

  • 2 Cloves

  • 1 Cardamom

  • 1 Bay Leaf

  • 2 Sliced Onions

  • 1.5 tbsp Ginger Garlic Paste

  • 2 Green Chillies

  • Mint Leaves

  • Coriander Leaves

  • 1 Small Tomato

  • 1-1.5 tbsp Biryani Masala

  • 2 tbsp Yogurt

  • Veggies, Chicken, or Mutton (of your choice)

  • 2.25 cups Water

  • Salt

  • A Tawa (for dum)

  • A heavy-bottomed pan (for dum)

DIRECTIONS TO USE :

Soak 1.5 cups rice for 20 mins. Heat a Vessel, Add oil, once hot add 1 or 2 cinnamon, 2 cloves, 1 cardamom, 1 bay leaf, 2 sliced onions and saute, add 1 and 1/2 tablespoon ginger garlic paste, 2 green chillies,1 small handful mint, 1 small handful cilantro. Once sautéd add 1 small tomato, Add the biryani masala 1 or 1 and 1/2 tablespoon and Sauté. Add 2 tablespoon yogurt saute. Add the Veggies, Chicken or Mutton of your choice, once cooked add 2.25 cups water and allow to boil, once boiled add the soaked rice and cook in medium flame stirring it occasionally to avoid burn outs. Once the water is totally absorbed in the rice and the rice is almost cooked. Close the vessel and keep the tawa on the bottom and a heavy bottom pan filled with water on top of the lid to have a dum, and allow it to cook in medium flame for 5 mins and switch to 25 mins in low flame. After 30 mins turn off the stove. Serve it Hot.