Curry Pasta

This is a very simple pasta recipe and a quick fix dinner.

To add a little zing to the  the usual indianised pasta ,I added home made madras curry powder.

Ingredients:

Fusili or any kind of pasta - 1 pound

Capsicum - 1 chopped

Tomato - 1 chopped

Onion - 1 chopped

Ginger and Garlic  grated - 1 Tablespoon each

Salt to taste

Curry powder - 1 tsp

Oil - 4 tablespoon

Method:

Cook the pasta till al dente.Drain and keep it ready.

In a pan,heat oil.When hot,add the grated ginger and garlic.Then add the onion and saute till light brown.

Add the chopped tomato, and saute till it becomes mushy.Finally add the capsicum and cook for 1 minute.

Add the required amount of salt and curry powder.Add the cooked pasta and check for salt.

Serve hot.

Pin It

Madras Curry Powder

Madras Curry Powder

I always spend a lot of time in spices section be it Chinese or Indian or Mexican.Spices always fascinate me.

The madras curry powder is one spice blend which is available in all grocery stores.Ive bought this once but completely unsatisfied with the freshness.

So I decided to make my own curry powder and found this recipe in food.com

I halved the recipe.

Ingredients:

Coriander Seeds - 4 Tablespoon

Cumin seeds - 3 Tablespoon

 Mustard seeds -1/2 Tablespoon

Fennel seeds - 1/2 Tablespoon

Cinnamon stick - 3 inches

Peppercorns - 4 Tablespoon

Nutmeg - 1/2 Tablespoon

Cloves - 5

Cardamom pods - 6

Turmeric - 1 Tablespoon

Ground Ginger - 1 Tablespoon

Chili powder - 1 Tablespoon

Method:

In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and chillipowder.

Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.

Pin It

Idli Milagai podi/GunPowder

There are umpteen versions of idli podi/milagai podi.This version is my mom's.
When Iam lazy to the core,I would skip making chutney :) and this is my saviour.

Ingredients:

Split black gram dal/Urad dal - 1/2 cup(I used the one with skin on.This gives a nice aroma to the powder)

Channa dal - 1/4 cup

Sesame seeds(White or black) - 1/3 cup

Dry red chillies - 15(increase or decrease the number according to your spice level)

Asafoetida - 1/2 tsp

Salt to taste

Sesame oil/Gingelly oil - 2tbsp

Method:

In a heavy bottomed pan dry roast the sesame seeds.Add 2 tbsp of oil and roast the urad dal and channa dal until they slightly brown.
Then slightly roast the dry red chillies.
Add the asafoetida and required amount of salt.



Grind into a coarse powder.
Optionally a little bit of tamarind and jaggery can be added while grinding.
Mix with little bit of gingelly oil and serve with idli or dosas.

Pin It

Paruppu Podi/Mixed Lentils Spice Powder

Paruppu Podi is a combination of mixed lentils dryroasted and ground along with dry red chillies and black pepper.Whenever my mom makes a sambar/kuzhambu which I  I don't like ,I resort to this.

Piping hot Rice + A Tsp of sesame oil/Ghee + Paruppu Podi = Delish!!!!!!!

Ingredients:

Toor Dal - 1/2 cup

Channa Dal - 1/4 cup

Dry red chillies - 6(adjust according to your spice level)

Whole Black pepper corns -3 tsp

Salt to taste

I actually doubled the above recipe,but adjusted amount of chillies and pepper corns according to my taste.

Method:

Dry Roast the dhals to a golden brown color.Then dry roast the chillies and black pepper corn seperately.


When cool,grind them to a fine powder adding the required amount of salt.

Serve with hot rice mixed with ghee or sesame oil.

Pin It