Mulagai podi/ Chutney Powder

Ingredients :
Channa dal ( kadalai paruppu) -1 cup.
Urad dal- 1 cup.
Hing (asafetida) a small piece.
Dry red chilli -12to 15 nos
Mustard -1tablespoons.
Sesame/Til oil 1 tablespoon.
Salt- ¾ to 1teaspoon.
Method:
On a medium flame Heat oil andput mustars till splutters in oil and fry the dals and hing in the oil stirring continously over a medium flame till light golden.Fry the chillies till it turns dark brown. Put off the flame and keep stirring for one more minute and transfer to a plate and leave to cool.Now add the dals and salt and chilli grind to a powder. It can be slightly coarse. Store in an airtight container. Remains fresh for a month. Can be mixed with ghee or oil while serving.

Thengai Mulagai podi:

Ingrdients:

Dry Grated coconut -1cup

channa dal - 1cup

Urad dal - 1 cup

Imli(tamrind)- lemon size

Red chilli -10 to 15 nos

salt -1 tsp

Method:

On a medium flame, dry roast the coconut till brown. Transfer to a plate and leave to cool. Heat oil and fry the chillies till it turns dark brown. Strain the oil and transfer to a plate and leave to cool. Fry the dals and hing in the same oil stirring continously over a medium flame till light golden. Put off the flame and keep stirring for one more minute and transfer to a plate and leave to cool.
First grind the coconut, dal , Tamrind and add the chillies and salt and grind to a powder. It can be slightly coarse. Store in an airtight container.

Sambar Powder

Ingredients:
1. Coriander seeds : 4 cups
2. Dried red chillies 3½ cups
3. Toor dal : 1cup
4. Urad dal:1/2cup
5. Black pepper ;1tsp
6. channa dal :1/2 cup
7. Methi :1tsp
8.curry leaves :few leaves
9:Halthi powder: 11/2tablespoon
Method:
Fry the above ingredients separately(without oil) till hot and make a fine powder then add Halthi powder and store in an air tight container.! With the help of this powder you can make delicious sambar.
Rasam powder:
Ingredients:
Coriander seeds -1 cup.
Toor dal -1/2 cup.
Channadal -1/2 cup.
Pepper corns -2 table spoons.
Jeera -1 table spoon.
Dry red chilli -20nos.
Method:
Dry the above ingredients in the sun separately , powder it.Powder should not be very fine.Store in an airtight container and use when required.

How to make..sprouts

Sprouts: The sprouts can be obtained from a variety of beans and seeds.Bean Sprouts" are actually sprouted moong beans and are easy to make at home.Sprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes.
1. Wash the moong or mixed beans and soak in water for 5-6 hours or overnight.
2. Drain water thoroughly (do not rub) and wait for 5 minutes.
3. Keep in a jar and cover it with a piece of cloth (preferably muslin cloth) for 5-6 hours.Place in a refrigerator overnight.
4. Next day wash and drain and again keep it for 5-6 hours as earlier. Again place in a refrigerator overnight. By morning long sprouts are ready. Sprinkle little water on the sprouted beans and store it in the refrigerator until required.
5. It will take at least 2 days for the Moong to get sprouted.

How to make ...

From basic now i am writing basic recepies how to make ....,
Sugar Syrup:
Ingredients
21/2 cups -Water
2 -tbsp Milk
4 -cups sugar
Method:
1. Dissolve sugar in water and bring it to boil in a pan. Now lower the heat to moderate.
2. Add milk to the boiling syrup so that the scum comes to the top of the syrup.Remove the scum with a spoon.
3. Take a drop of the liquid on your index finger and the thumb try releasing instantly.
4. Repeat 2 or 3 times if an elastic string forms between your finger and the thumb then the syrup is ready to use.
5. Continue to boil for two, three or four strings.

How to make Butter/Ghee:
Cream of milk (Malai)
1/4 tsp. Curd
1.Heat the milk till the malai comes in upper layer.
2. cool it down.
3. Now add curd to the collected cream and mix well. Set-aside in a warm dark place for overnight or till it sets.
4. Using a hand whiper or an electric whiper whip it till butter separates from liquid. Now add 2-to3cups of chilled water and whip again.
5. The butter will form lumps. Collect the lump in hand and form a ball and pour out the water (this is buttermilk).
6. Collect the butter lump in a separate container and wash 2-3 times more with chilled water. Drain out the water. Now butter is ready to use.
Preparing Ghee from the above made butter:
1.Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
2. Leave the butter to simmer gently for 30 minutes.
3.Remove the pan from the heat and skim the scum from the top. Allow the ghee to cool for about two hours and transfer to a large jar. 


How to Make Rice Flour at Home ?

 RiceFlour

Wash and soak the required amount of rice for an hour

Drain well and spread on a white cloth to dry for 10 minutes.

Grind little rice at a time a seive to get soft flour.

Repeat with all the rice. Lightly dry roast the flour on a low flame till the flour becomes hot and slightly yellowish. This is to remove the moisture.cool it and keep it in an airtight container for use as required;

For some dishes like seedai, kai murukku, and adhirasam it is used immediately; in this method only small quantity can be prepared conveniently.

Urad dal flour

Method

  Dry roast 2 cups urad dal till golden.

  Allow to cool and to a fine powder consistency. Sieve it.

  Store in an air tight container for further use.

Food Measurements And Conversions

It is very hard not to measure when one does not know what the finished recipe tastes like and therefore it is important to get to know the recipe by following the directions , measurements and methods so that you achieve the results desired by the author of the recipe. Then go ahead and make as many changes thereafter and adjust it to your taste buds.
How to measure? To measure dry ingredients like flour, sugar etc. spoon the ingredient lightly into a cup and then level with a straight edged knife. For solid fats like butter, spoon into cup and pack down firmly with a spoon. For ingredients such as shredded cheese, grated coconut chopped nuts, spoon into cup and pack down lightly.
For thin liquids like milk, pour into a spoon until full.
For thick liquids and dry ingredients pour or scoop into a spoon until full and then level with a straight edged spatula or a knife

Common Abbreviations Used in Cookbooks

tsp. (t)-teaspoon

Tbs. (T)- tablespoon
C- cup
oz- ounce
pt-pint
lb-pound
qt-quart
Measuring Dry Ingredients:

3 teaspoons-1 tablespoon
2 tablespoons-1/8 cup
4 tablespoons-1/4cup
5 1/3 tablespoons-1/3 cup
8 tablespoons-1/2cup
12 tablespoons-3/4cup
32 tablespoons-2cup
64 tablespoons-4cup

EQUIVALENT MEASURES

1 pinch-1/8 tsp or less
1-1/2 tsp-1/2 Tbsp
3 tsp-1 Tbsp
1/6 cup-2 Tbsp + 2 tsp

1/4 cup-4 Tbsp
1/3 cup-5 Tbsp + 1 tsp
3/8 cup-6 Tbsp

1/2 cup-8 Tbsp

2/3 cup-10 Tbsp + 2 tsp

3/4 cup-12 Tbsp

1 cup-16 Tbsp

Quick Conversions:

Pinch or dash = less than 1/8 teaspoon

3 teaspoons = 1 tablespoon

2 tablespoons = 1 fluid oz.

4 tablespoons = 1/4 cup = 2 ounces
6 tablespoons = 3/4 cup
5 1/8 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 8 fluid oz.
2 cups = 1 pint
4 cups = 2 pints = 1 quart
4 quarts = 1 gallon
2 cups liquid = 16 oz. = 1 pound
Measuring Liquids

¼ teaspoon = 1.25 ml

½ teaspoon = 2.5 ml

1 teaspoon = 5 ml

1 tablespoon = 3 teaspoons = 15 ml

¼ cup = 50 ml

1/3 cup = 80 ml

½ cup = 100 ml

¾ cup = 150 ml

1 cup = 200 ml

Miscellaneous:

1 stick of butter = 4 oz,

1/2 US cup, about 114 grams,

1/4 pound, 8 Tbs
1 oz cheese (grated) = 4 level tablespoons
1 oz cocoa or chocolate powder = 3 level tablespoons
1 oz coconut (desiccated) = 4 level tablespoons
1 oz flour (unsifted) = 3 level tablespoons
1 oz sugar (castor/caster) = 2 level tablespoons
1 oz sugar (granulated) = 2 level tablespoons
1 oz sugar (icing) = 2 1/2 level tablespoons
1 oz syrup (golden) = 1 level tablespoon