Home made Garam masala powder

Difference between curry masala powder and garam masala: 

Curry masala powder contains - Turmeric, coriander seed, red chili powder.

 Indian curry powder / garam masala powder is a very important ingredient in Indian recipes. It is a must to make briyani, tandoori, kebab, curries and fries. I am sure every family has its own version. Indian foods varies with the ratio of the ingredients in this powder. That's why we can see different tastes for a same recipe in Indian cooking. Many people call it as garam masala powder and it is the popular name. But in my house we call it as curry masala powder. Amma (mom) used to make her own in the below ratio but in a larger quantity. She would sun-dry the ingredients and would ask a helping lady to grind it in a nearby mill. I like the way it smells all through the day when she prepared it. After marriage I rarely prepared my own curry masala powder, as I relayed on shakthi briyani powder or masal powders. From last year I started to make my own curry masala powder, so that I remember mom's. Though buying a readymade masala is very easy, nowadays I like to make mom's curry masala powder to bring out the same flavor. Xav prefers home made ingredients in everything and now I too feel happy that I am making my own curry powder:)

Ingredients:

fennel seed  - 1  1/2 cup
*coriander seed - 1 cup *
cumin - 1/4 cup
black pepper - 1/4 cup
bay leaf (brinji ilai) - 4
cinnamon (pattai) - 3 long pieces
(choose the curly long cinnamon - pencil pattai)
cardamom (yelakkai) - 1/4 cup
cloves - 2 tbsp
mace (jathi patiri) -3
nutmeg (jathikkai) - 1/2 of a seed
star aniseed - 3
kal pasi - 1/2 cup
dry rose bud (roja mottu) - 5
(I haven't used it here, but gives a nice flavor)
Cashew nuts - 10 (optional)
poppy seed - 2 tbsp (optional)

Method:

Dry roast everything one by one in mild heat till they turn crispy (never red or color change) (or) sun dry everything except cashew and poppy seeds (they need to be dry roasted).
Let them cool. Powder them together. The powder should be somewhere between fine and coarse.
Cool completely and store in airtight container.
Portion and pack the curry masala powder in zip lock covers and store in freezer for extra freshness.
Storing in freezer is not mandatory.

Uses of curry masala powder:

I use it as my briyani  masala powder, egg curry masala powder, kuruma, salna and wherever there is a need for a garam masala powder.

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In Tamil :

தேவையானவை:

பெருஞ்சீரகம் சோம்பு  - 1  1 /2  கப்
தனியா / விதை கொத்தமல்லி  - 1 கப்
சீரகம்  - 1/4 cup
மிளகு  - 1/4 cup
பிரிஞ்சி இலை - 4
பட்டை  - 3 நீள சுருள்கள்
ஏலக்காய்  - 1/4 cup
லவங்கம் / கிராம்பு  - 2 tbsp
ஜாதி பத்திரி  - 3
ஜாதிக்காய்  -  1/2 கொட்டை
அன்னாசி பூ   - 3
கல்பாசி - 1/2 cup
உலர்ந்த ரோஜா மொட்டு  - 5
முந்திரி  - 10
கசகசா - 2 tbsp

செய்முறை:

முந்திரியை வாணலியில் வறுக்கவும்.  மேற்சொன்னவற்றில் முந்திரி தவிர அனைத்தையும் ஒரு நாள் முழுக்க வெயிலில் காய வைத்து மெசினில் / மிக்சி யில் நைசாக திரிக்கவும்.  (அல்லது) அனைத்தையும் வெறும் வாணலியில் சிறு தீயிலும் வறுக்கலாம்.
பொடி செய்யும் முன் நன்றாக ஆற விடவும். அரைத்த பின்னும் நன்கு ஆற வைத்து காற்று-புகா பாத்திரத்தில் சேமிக்கவும்.
நைசாக திரிக்காமல் கொஞ்சம் பரபர வென திரித்தால் ரொம்ப நாள் வாசனை குறையாது.
பிரிட்ஜ் இல் இந்த பொடியை வைத்தால் அதிக நாள் புதிது போல் இருக்கும்.

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* No need to grind coriander seeds if we want to add coriander powder separately. My mom won't add coriander seeds in this recipe, as she use it mainly as briyani powder. But I add it sometimes.
** Kal pasi / kadal paasi (Tamil) - It is a dry flower,used as a spice in all Chettinad preparations. It can be used as whole spice while preparing veg and non veg kurma. (source)
ENGLISH - Black stone flower
HINDI - Jeevanti
TAMIL - Kalpasi
TELUGU - Kallupachi

Happy celebrations !

Hi friends, Here I have three celebrations in one day.

Today is Solemnity of the 'Assumption of Mother Mary' day and it is celebrated all over the world by Christians. We celebrated an early morning mass in our nearby church.

Today is Indian Independence day. While growing up, I used to look forward for this day with lot of expectations. Though that day is a holiday in India, we used to gather for dance parties in school in beautiful dresses , enjoy the flag hoisting and share sweets. Happy memories, as always:) Wishing all a very happy Independence day!

Image courtesy : click here

Viki's kitchen has reached ONE MILLION hits today. I am sure it is possible only by the grace of God, as I know myself very well:).Just like most other bloggers, this blog means a lot to hubby and me. I love my blog as if she is a little child and pour out all our happy memories through her:) I started this blog to record my mom's recipes to remember her and to pass on the heritage. Also I record the delicious recipes I got from the people I love and admire. Hubby dear reads all my posts from the beginning and suggests me something always.  Xav's food reviews makes me cook and blog with more enthusiasm. I owe a lot to my hubby, readers, friends and family for your valuable suggestions and love. Thanks for all your well wishes, comments, suggestions and encouragement to keep me writing. Please keep visiting and let's see that billion counts too:)

Have a nice day!

Love,
Viki

Whole brinjal curry (Ennai kathirikkai for briyani)

Regular ennai kathirkkai or whole stuffed brinjal curry is a tamarind based kulambu. This curry is a regional cuisine from my native place and it is a curry masala based one. I have seen this more popular in Islam cuisine there. If you are looking for a vegetarian side dish to go with briyani, then this spicy brinjal curry will be great.

Chicken briyani with brinjal curry....a combo, every briyani lover will cherish:)

The taste lies in the quantity of oil we add ....the more the merrier:). We may need a thick bottom wok to make this thick gravy. It may seem a long processs, but worth the try. It would be easier if we are preparing this along with briyani, as we will be preparing the same kind of base masala for this. I got this recipe long back from a neighbor in my home town and I thank her every time I make this. I am sure every one will love this curry like me:)

Stuffed brinjals getting fried.

stuffed brinjal curry.

ennai kathirikkai kulambu about to be served.

Enjoy!

Ingredients:

Small eggplant - 12
red onion - 1
Vine tomato - 3
(tomato puree - 1/2 cup)
Sesame / corn oil - 1/2 cup
cilantro + mint leaf - 1 tbsp
ginger garlic paste - 1 tbsp
red chilly powder - 1 tsp
salt - as per need

Stuffing:

Turmeric powder - 1/4 tsp
red chilly powder - 1 tsp
coriander powder - 3 tbsp
curry masala powder - 1 tsp
salt - 1 tsp
water - few tbsp

Method:

Select fresh tender brinjal / eggplant with stem.
Wash the brinjal and make a few slits in the bottom, with the bracts (crown) remaining intact.
In a mixing bowl add everything given for stuffing using a few tsp of water.
Divide the stuffing into half and stuff the brinjal with one half.
Heat oil in a broad wok. Put the stuffed eggplants in single layer and fry them both sides for 2 minutes.
Move the fried brinjal to one side.
In the remaining oil add the finely chopped onion and fry till it gets golden.
If needed add a few tsp oil.
Then add ginger garlic paste, saute for few seconds and add the tomato puree.
(I have used canned tomato puree. If using fresh tomato, then boil the tomato separately with 1/4 cup water till tender and puree before using in this recipe. It avoids raw smell).
Cook covered for a few minutes without stirring.
Now add the remaining stuffing along with little water and required salt.
Cover tightly and cook till oil shows up (10 minutes in low heat).
Garnish with chopped mint and cilantro leaves.
Ennai kathirikkai is ready!

Serving suggestions:

Serve as side dish with briyani, kushka, chapati, sambar rice or curd rice.
Serve a cool raitha and lassi for this spicy brinjal curry+briyani combo.

Time taken (prep and cooking) - 40 minutes.

Semiya paal payasam

Milk kheer / paal payasam is a popular Indian dessert. The main ingredient is the milk in almost thick form. The variations are with basmati rice, semiya (vermicelli) payasam, Semiya javvarisi payasam, paal kolukkattai payasam. I have used MTR brand semiya in this recipe.

Dedicating this recipe for a good friend of mine who is blessed with a baby girl this week. Congrats Sheeba!

Also I am dedicating this yummy dessert for all my readers and friends celebrating 'Krishna Jayanthi' festival. Moreover I am happy to announce that this is my 500 th post and all praise goes to God. Happy celebrations and may everyday be a blessing for all!

Semiya paal paayasam

Ingredients:

Vermicelli / semiya - handful
Milk - 3 cup
condensed milk - 1 tbsp
Sugar - 8 tsp
Cashew nuts - 4
Raisins / dry grapes / kismis - 5
Saffron - a pinch
Cardamom - 2
ghee - 1 1/2 tsp

Method:

Heat 1 tsp ghee and fry the cashews till golden brown. Take out and fry the raisins till they puff. Keep it aside along with cashews.
Add the remaining ghee and fry the semiya for a few seconds. keep aside.
Pour the milk and boil till it becomes 2 cup.
Then add the semiya and cook it to tender (3 minutes).
Now add the sugar, condensed milk (optional), powdered cardamom and mix well.
Switch off.
Garnish with fried nuts, raisin and saffron.
The consistency should be between thin and thick (easy to sip and drink).
Semiya paal payasam is ready!

Serving suggestion:

Serve hot /cold as dessert.
Cooking time : 10 minutes.

Sambar mini idly

Sambar mini idly / ghee idly / nei idly/ Saravana bhavan special 14 idly with sambar.

This is a special kind of idly dish served in popular Indian restaurants like Saravana bhavan of Tamilnadu, India. In saravana bhavan they serve 14 mini idlies in a bowl with their special Saravana bhavan sambar with a generous spoon of ghee (melted butter). With the popularity of this dish, the idly vessel makers started selling these cute mini idly stands and every mother would rely on this little angel to make their kids eat the idly:)  The batter I use is the same as the regular idly batter. I always make vengaya (shallot onion) sambar just like the Saravana bavan hotel to soak those cute fluffy idlies. But we can make any kind of sambar for that.

Sweet notes:

I bought a similar idly stand while in India especially for my hubby. In the beginning I had to make very unique attractive breakfast menus for him to bring him in to that 'never skip a breakfast schedule' :). Then I couldn't bring it here just like most of my kitchen gadgets and bought one 'mini idly maker' here:)

For mini idly:

Idly batter - 1 cup
ghee - 2 tbsp
mini idly stand
idly cooker or a pot to steam the idly.
vengaya sambar - a lot:)
soup bowls and spoon.

Method:

Grease the idly plates with very little ghee.
Pour the batter in the idly holes using small spoon.
Heat the pressure cooker (idly cooker if any) with 2 cups of water and place the idly stand carefully inside.
steam the idlies for 7 to 10 minutes without keeping the pressure valve.
Then let the idly loose the heat for 10 minutes and scoop out the idlies carefully using a spoon. Keep them warm and tightly closed in a casserole till we serve.
Just before serving place 14 idlies in each bowl.
Bring the sambar to 'piping hot' stage.
Pour the sambar over the idlies.
Add a generous tsp of ghee over each bowl.
Decorate with cilantro and serve hot.
Sambar mini idly is ready!

Serving suggestion:

Serve as breakfast or any meal.

Double beans curry

One day I bought this can of 'large butter beans' to test run before buying a pack of dry ones. Overnight Soaking and pressure cooking the dry beans is my first choice. But the canned cooked ones comes handy too if we didn't plan the meal earlier. The beans tasted very good just like the double beans we used to buy from T.Nagar in Chennai, India. In India the street vendors would sell freshly shelled double beans by measuring them in cups or small heaps (kooru). Long back I tasted it for the first time in my aunt Sakuntala athai's house and started liking it very much. Athai makes it like a dry masala curry along with rasam rice or sambar and that is the best according to me. May be some other day I will ask her the recipe and post here:) I prepared this like a thick gravy and it tasted great with chapati.

Ingredients:

cooked double beans - 1 cup
Shallot onion - 4
Shredded coconut - 2 tbsp
cumin seeds - 1 tsp
oil - 1 tbsp
ginger garlic paste - 1 tsp
fennel seeds (sombu)- 1 tsp
Curry leaves - 1 sprig
coriander powder - 2 tsp
red chilli powder - 1 tsp
turmeric powder - a pinch
curry masala powder - 1/2 tsp
tomato - 1 (chopped)
salt - to taste

Procedure:

If using dry beans, soak them overnight and pressure cook for a whistle. Then reduce heat and switch off after 2 minutes . Don't cook after this 2 minutes. Release pressure and it would be cooked. If it needs a little more cooking, then do it in stove top , with careful observation.....otherwise the double beans turns mushy.
Otherwise use a can of cooked beans (remove that water and rinse twice before using).
Grind the shallot, coconut and cumin seeds together to a coarse paste.
Heat 1 tsp oil in a pan. Add the fennel seeds and let it become red. Then goes the curry leaves, chopped tomato. Saute till tomato gets mushy. Add the ginger garlic paste and saute till raw smell goes. The put the coriander powder, red chilli powder, turmeric powder and salt.Close the lid and cook for 5 minutes with little water. Then add the cooked beans.
Then put the ground masala and keep stirring occasionally, till the koottu / curry becomes a gravy.
Large butter beans or double beans curry is ready.

Serving suggestions:

Serve hot with chapathi, roti.

Almond Kulfi Ice cream

Some months ago I made this ice cream,when I bought this pack of almonds in sale in an Indian grocery store. Here in NJ, one can see even the grocery stores announcing Deepavali sale for the customers and it is the good time to stock up the pantry:) It is advisable to store the nuts in refrigerator to ensure the freshness. Nuts gives a satiety factor for the dieters.  Almonds are wonderful snacks if we pop them in microwave with a dash of salt . They turn crunchy while roasting and becomes flavorful, which can be served as a less spicy snack. But almonds part in desserts is more precious:)  One day I wanted to make some nutritious dessert with lesser calorie and got this ice cream. I have narrated two methods I tried. The one with condensed milk is very easy, while the other has very less calories but takes more time. Here is the dessert for the weekend.

While typing this post, I can see many getting prepared for Varalakshmi nonbu festival. I think it is apt to post a sweet today:)

Happy Varalakshmi Nonbu !

Ingredients:

Almond - 20
Milk (full fat) - 2.5 cups / 1/2 liter
custard powder - 2 tbsp (vanilla flavor)
sugar - 1/2 cup (or) 3/4 cup
condensed milk - 2 tbsp (optional)
butter - 2 tbsp

To soak and grind:

Almond - 20
cardamom seeds - 1 tsp
saffron - few strands
milk - to soak almonds

Method:

Soak the almonds overnight (or)Put it in boiling water, wait till it wrinkle, peel and grind immediately to a fine paste.
In a wok dry roast the remaining almonds and chop it to small pieces. Let it cool completely. Keep aside.
Bring to boil 2 cups of milk.
In the remaining 1/2 cup milk add sugar, condensed milk, vanilla, custard powder and mix well.
Add this mixture into the boiled milk.
Start heating in low fire. It will become somewhat thick. Take care not to burn it at bottom.
Switch off, add butter, almond paste mixture and let it cool.
Place it in freezer. Then after 30 minutes take out and beat it in the mixie for a minute or more.
Freeze it again for 30 minutes and beat for a minute in mixer.
Freeze again for 30 minutes and beat for a minute in a mixie.
Now add the chopped almonds and mix well.
Decorate with little saffron strands.
Then freeze it for 4 hours or till it sets completely..

                                                               Another method

To soak and grind:

Almond - 20
cardamom seeds - 1.5 tsp
saffron - 3 strands

Other ingredients:

Almond - 20
Sweetened Condensed Milk - 14 oz can (400 gm)
fat free Whipped Topping 8 oz (225 gm) - 2 packs

Preparation:

Soak the almonds overnight (or)Put it in boiling water, wait till it wrinkle, peel and grind immediately to a fine paste with saffron and cardamom (elachi).
In a wok dry roast the almonds and chop it to small pieces. Let it cool completely. Keep aside.

Method:

The whipped topping should be kept in refrigerator till we start using.
In a mixing bowl add the almond paste and Condensed milk . Mix well.
Then blend in the chopped almond.
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 3-4 hours.

Creamy rich almond kulfi ice cream is ready!

Serving suggestions:

Serve as dessert.
Before scooping, keep the ice cream in room temperature for 2 minutes to get it smoothly.