Homemade Turmeric Powder

 

Homemade Turmeric Powder 

Take 10 turmeric roots. Wash thoroughly turmeric roots in water. Slice them and dry them both sides in the sun. Sun dry for 3 - 4 days until slices become crisp. Grind dried slices of turmeric roots in a mixer jar. Store in an airtight container. Homemade Turmeric powder is ready.

Note

Here I have tried small batch of turmeric powder. 

Baked Panipuri

 Baked Panipuri 

Panipuri pellets can be baked in microwave oven for 40 seconds. I bought these readymade panipuri pellets at a store. These can be stored for 1 month.

Recipe Link for 

Panipuri

Idli with Coconut Chutney

 Idli with Coconut Chutney

Ingredients

2 Cups Urad Dal

4 Cups Idli Rava

Pinch of Cooking Soda

Salt as per taste

Method 

1. Soaking:

    - Wash and soak Urad Dal in water for 3-4 hours.

    - Wash and soak Idli Rava in water for 10 minutes.

2. Grinding:

    - Grind the soaked Urad Dal into a fine paste using a mixer jar.

3. Mixing:

    - In a large mixing bowl, combine the Urad Dal paste and Idli Rava.

4. Fermentation:

    - Ferment the idli batter for 6-8 hours or overnight.

5. Preparation:

    - After fermentation, add Salt and a pinch of Cooking Soda. Mix well.

    - Grease idli plates with Oil.

    - Pour the batter into the plates.

6. Steaming:

    - Steam cook in an idli cooker for 10 minutes.

7. Serving:

    - Allow to cool for 2 minutes.

    - Serve hot idlis with chutney and sambar.

Yield:

24 idlis can be prepared with 1 cup Urad Dal and 2 cups Idli Rava.

How to keep grains safe from pests

 How to keep grains safe from pests 

Here are some of the tips

1. Store every grocery item in a separate airtight container.

2. Buy susceptible grains in small quantities. 

3. Complete the leftovers like maida, fine rava etc by adding into roti, snacks etc.

4. Check any grocery item to know whether it is old stock or fresh one, before buying.

5. Use transparent containers as they are easy to see the item and check its remaining quantity.

6. You can even store dals, spices, pulses in freezer of your refrigerator.

7. If you are going on vacation, plan and buy in small quantities.

8. Other methods of preservation include sundrying, dry roasting and microwaving.

Flaxseed Chutney Powder

Flaxseed Chutney Powder/ Agasi Chutney

Ingredients

1 cup Flaxseed

2 spoons Jeera/ Cumin seeds

8 Garlic cloves

4 Dry Red Chilli ( Bydagi)

Salt

Method

1. Dry Roasting:

    - Heat a pan over medium flame.

    - Add flax seeds and dry roast for 2 minutes, until they splutter.

    - Turn off the flame and set aside.

    - Dry roast dry red chillies and garlic cloves separately.

2. Grinding:

    - In a mixer jar, combine:

        - Roasted flax seeds

        - Jeera

        - Garlic cloves

        - Dry red chillies (or red chilli powder)

        - Salt

    - Grind the mixture into a coarse powder.

Result:

    - Flaxseed Chutney Powder is ready!

    - Store in an airtight container for up to 15 days.

 Optional: Add 4-5 curry leaves to the chutney powder for extra flavor.

Instant Jowar Dosa with Onion Tomato Chutney

Instant Jowar Dosa with Onion Tomato Chutney

Easy and Quick 

Ingredients

1 cup Wheat Flour
1 cup Jowar Flour
1/2 spoon Jeera
Salt

Method

In a mixing bowl, add wheat flour, jowar flour, jeera and salt. Add sufficient water and mix well. Consistency of dosa batter should not be too thick or too thin. See that there are no lumps. Cook dosa on hot tawa and serve with onion tomato chutney.

Ash Gourd Sandige

 Ash Gourd Sandige

Ingredients
1kg Ash Gourd
250 grams Greengram
250 grams Rice
8 Green Chilli
2 spoons Jeera
2 sprigs Curry Leaves
Salt

Method
Grate ash gourd and keep it aside.
Grind in a mixer jar green gram and rice into a coarse powder.
Grind green chilli, jeera, curry leaves and salt into coarse paste.
In a large vessel, mix grated ash gourd, green gram, rice and green chilli paste.
Soak overnight and next day you can make sandige.
In an open space, spread cotton cloth, make small disc shape sandige and place them on the cloth.
Sundry both sides of sandige for 4  days.
Store in an airtight container and it can be stored for 6 months.
Fry in hot oil when sandige is dried completely and serve as side dish.

Note
Add green chillies as per your requirement, when you soak green chillies with other ingredients, there is less spiciness.