474: 252 South Indian Recipes

 The traditional food of South India is mainly rice based. South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.

The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.

The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. Here I posted 297 Recipes.  Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time!

Recipes Here:  (Please click the link)

http://sadhanakitchen.blogspot.com/p/south-indian-cuisine.html

473: Anjarai Petti/ Masala Dabba- Exploring The Indian Spice Box

Spices are an integral part of the Indian kitchen and each one adds punch and flavor to the pantry. A stunning Indian spice box, also known as a “Anjarai Petti / Masala Dabba”. The masala box is a popular spice storage container widely used in Indian kitchens. A round stainless steel tin with a tight-fitting solid or glass lid, a masala dabba typically holds seven or more smaller canisters that house an array of spices that often flavor an Indian meal. I think the beauty of the masala dabba is that you can customize it to your own cooking preferences. It’s really a matter of personal taste. You can include whatever works for you. In India, masala dabbas are traditionally passed down from mother to daughter when the daughter marries and begins a new life in her husband’s home. I am using masala dabba since beginning of my cooking journey.

I have Three masala dabbas. For my Wedding, my mom gave one Anjarai Petti as Kalyana Seer(Wedding Gift) . It is very old now. Other two boxes, I bought it from Cost Plus /World Market shop. I recommend buying it from India if possible. Because it is much cheaper.

The following spices are in my  Tadka  (Tempering)  Masala Box photographed above:

1. Mustard Seeds

2. Coriander Seeds

3. Fenugreek Seeds 

4. Urdh dal

5. Chenna Dal

6. Cumin Seeds

7. Black Peppercorns

The following spices are in my Spice Powder Masala Box photographed above:

1. Turmeric Powder

2. Coriander Powder

3. Red Chili Powder

4. Kashmiri Chili Powder

5. Asafoetida powder ( Hing Powder)

6. Pav Bhaji Powder

7. Chenna Masala Powder

  

The following spices are in my Whole Spices Masala Box photographed above:

1. Star Anise

2. Cinnamon Sticks 

3. Green Cardamon 

4. Bay Leaves

5. Fennel Seeds

6  Nutmeg

7. Cloves 

Tip:

 Clean the Masala Dabba  once in two months and dry them in sunlight.

What is in your Masala Box?

472: Puli Kuzhambhu Podi/Tamarind Curry Powder

Prep Time :             5 mins

 Grind Time :          3 Mins
  Recipe Category: Spice Powders
 Recipe Cuisine:     South Indian
 Author:                    Sadhana Padmanabhan

Homemade powder gives the kuzhambhu and Gravy,  real fresh taste, since these powders are fresh and not packed ages ago. Here is a simple recipe from my Madappalli.  This powder can be used for Pulli Kuzhambhu & Kara Kuzhambhu  preparations. It will save more time a lot.

 Ingredients

Dhania  / Coriander seeds   1/2 cup

Dry Red chilies                   10 no.
Kashmiri chilies                  10 no.   

Chenna dhal                      2 tablespoon

Black pepper                     1 teaspoon

Cumin seeds                     1 teaspoon

Curry leaves                      Few

Rice                                 1 tablespoon

Dry coconut                      1 tablespoon

Method:

•  Dry roast the all the ingredients separately till they turn into golden brown color. Keep aside. Allow it cool (Stove heat should be very low.).
• Transfer it to a mixer jar and grind them together to fine powder. Now Puli Kuzhambhu powder is ready. 
• Store it in the an airtight glass container. 

NOTE:

• Ensure no spices are burnt; in that case the taste will be bitter.
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