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Showing posts with label Spicy Powders. Show all posts
Showing posts with label Spicy Powders. Show all posts

Aug 1, 2018

512:Homemade Navratna Idli Milaghai powder/ Healthy Spiced Chutney Powder

Navaratna Milaghai Podi

Idli Milaghai Powder is spicy, healthy and tasty condiment for idlis and Dosas. I use only homemade idli podi and make it in batches to use for couple of months. so, every two months once, I prepare a different variety and use it. This time as I add as much Dals, Lentils and Nuts from my pantry when I prepare this Podi, so I know that we have sufficient nutrients for the meal.  It takes some time to fry and grind the ingredients but its worth the time spent for the next few weeks. I am adding this recipe based on requests from some of my friends.
This is my own recipe and it turned out to be awesome. little spicy and we love it that way. if you do not want it spicy, then reduce the quantity of red chillies.
I have already posted idly milaghai podi and Flaxseed  Milaghai Podi  in my blog. This one is with Navratna dals. This powder is a good combo for idli, dosa and adai.

Course    :      South Indian
Prep Time  :   10 Mins
Cook Time   :  5 Minutes
Total Time:     15—20 Minutes
Servings :       20


Urdh Dal(Black gram dhal)                  ½ Cup
Chenna Dal (Bengal gram dhal)           ½ Cup
Moong Dal                                         ½ Cup
Masoor Dal                                        ½ Cup
Jowar/ Cholam/ Sorghum                   ½ Cup      
Peanuts                                             ½ Cup
Pottukadalai/ Chutney Dal/roasted Dal ½ Cup
White Sesame seeds                          ½ Cup
Dry Red Chillies                                 15-20 no.. (According to your spice level)
Curry Leaves                                     ¼ Cup   (optional)
Asafetida powder                               1 Teaspoon.
Salt                                                  To Taste.

How to Make the Recipe:

  • Measure and keep all ingredients ready. Clean all the Dals, Discard the debris.
  • Heat a pan ,Fry all the dhals on low heat until they turn golden brown. Take care to fry the dhals separately as some dhals like moong dhal gets fried sooner compared to Chenna  dhal.Keep aside.
  • Now dry roast the redchillies till crispy. Keep aside.
  • To the same pan add the curry leaves and dry roast it and keep aside.
  • Dry roast the sesame seeds till begins to splutter and keep aside.
  • Cool the roasted ingredients.

 Make Navratna Idli Powder

  • Take a blender jar, add Roosted Red Chillies  and curry leaves and grind it
  • Now add the all roasted Ingredients, Asafetida(Hing) powder and Salt and blend to coarsely powder it.
  •  Spread the powder in a plate, once cooled down store it in an airtight container
  • Healthy and tasty Nutrients Enriched Navratna Idli Podi is ready.
  • Enjoy with hot idlis and Dosas.

  • You can use this powder to stuffed Brinjals, and make Brinjals podi fry.

Share this post to your Friends:

Please Try my other Idli Podi Recipes. Link is Here

Healthy Flaxseed Milaghai Podi/ Flaxseed Gun powder

Mulaghai Podi / Spicy Gun Powder


Nov 16, 2016

480: Channa Masala Powder

 Chenna masala is a traditional and very popular Punjabi recipe. Channa Masala is a great recipe for vegetarians, because chick peas are rich in protein, fiber and iron. This is  a traditional Indian seasoning for Chenna masala. This spicy powder takes the dish to an extra high level. This masala is very handy and useful in making subzis and dals.  

Ingredients to DRY ROAST

Cumin Seed/ (Jeera)                       1 Tsp.
Coriander seeds/ (Dhania)               1 Tbsp.
Black Pepper corns                          1 Tsp.
Whole Cloves /(Laung)                     ½ Tsp.
Dry Red chilies                                5 No.
Cinnamon /(Dal chini)                      4 sticks -1/2” long
Caraway Seeds/ Shah-Jeera             1 Tbsp.
Star Anise/Chakri Phool                   1 No.
Big Black cardamom/elaichi              2 pods
White Sesame Seeds/Safed Til          1 Tbsp.
Annar dana                                     1 Tsp.

  Ingredients NOT to roast:
Hing/Asofoetida                               1/4 Tsp.
Nutmeg powder                               1/4 Tsp.
Lace/Javetri powder                         1/4 Tsp.
Dry ginger powder                           1/2 tea spoon
Small green cardamom/elaichi          1/2 tea spoon
Rock Salt/Kala Namak                      1/2 Tbsp.

  • Dry roast all ingredients one at a time on Medium heat till you can smell their aroma. Stir constantly.  Cool all the ingredients. 
  • Grind all roasted spices along with all other not to roast ingredients ,grind into smooth powder using mixer/coffee/spice grinder. 
  • Sieve powder masala, cool and store in air tight container..
  • You can use this powder  for  chick peas, Channa Masala is also great on: Vegetables, bread, curry, potatoes and stew.  

Aug 11, 2016

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 

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

What is in your Masala Box?

Aug 1, 2016

472: Puli Kuzhambhu Podi/Tamarind Curry Powder

Prep Time :             5 mins
 Grind Time :          3 Mins
  Recipe CategorySpice Powders
 Recipe Cuisine:     South Indian

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.


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

  •  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. 


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

Feb 25, 2016

461: Bisi Bele Bath Masala Powder

Indian food is very tasty and delicious.  The secret is always in the spices.  The great thing is that if you make a batch of a masala like this, you can just keep it on hand and make incredibly tasty dishes very easily. There are several pre-made powder sold in stores but nothing matches freshly homemade powder.


Chana dal / Slit Bengal gram                    3 Tbsp.
Urdh Dal/ Split Black Gram                       2 Tbsp.
Coriander Seeds / Dhania                         4 Tbsp.
Fenugreek Seeds                                     1 Tsp.
Cumin Seed                                            1 Tsp.
Mustard Seeds                                        1 Tsp.
Poppy Seed / Khus Khus                          1 Tsp.
Fennel Seed                                            1   Tsp.
Cardamom/ elaichi -                                1 no.
Cinnamon / dalchini -                               1 inch 2 piece
Cloves / lavang -                                     3 to 4
Marathi moggu / kapok buds -                  5 to 6
Mace / javitri -                                         little
Dried Red Chilli Byadgi                    -        15 no.
Dried Red Chilli guntur (spicy variety)        10 no.
Oil - to fry spices                                     2 Tsp.


  • Heat a heavy bottom pan; add 2 tsp of refined oil.
  • Add black gram, Bengal gram, coriander seeds, cumin seeds, fenugreek, cardamom, cinnamon, cloves, kapok buds and mace and stir fry for 5 minutes in medium flame.
  • Add Guntur and Byadagi Chilies and stir fry for 8 minutes in low flame.
  • Switch off the flame and transfer the dry roasted ingredients to the plate and mix it well and allow them to cool.
  • Transfer it to a mixer jar and grind them together to fine powder. Now Bisi Bele bath powder is ready. Store it in air tight container.


  • Ensure no spices are burnt; in that case the taste will be bitter.
  • Usually bisi bele bath is spicy. But if you can’t take much spice reduce the chilies.

Bisi Bela Bath Powder

Nov 18, 2015

449: Udupi Rasam Powder/ Udupi Sathuamuthu Powder

Perfect “Rasam Powder " is the heart for a perfect rasam. If you have this powder in handy, you can prepare this rasam very fast.  Do try this once, i am sure you will say bye to all store bought Rasam Powder.

Coriander seeds         1 cup
Cumin seeds              1/4 cup
Mustard seeds            1 Tsp.
Byadagi Red Chilies     2 cups
Fenugreek seeds         1/4 cup
Curry leaves                4 strands
Coconut Oil                 2 Tbsp      

Method :

  • In a pan, add 1 Tbsp.  Of oil and fry red chilies and curry leaves. Keep aside.
  • In the same pan, add 1 tbsp of oil and roast coriander, fenugreek seeds, separately till they turn crispy . Keep aside.
  • Slightly fry the cumin seed  and keep aside. 
  • Now fry the mustard seed, once its started splutter , add hing powder and fry for a  second and keep aside.
  • Now mix all the roasted ingredients, once the roasted species reach room temperature, powder it in mixer.
  • Now the Udupi rasam powder is ready. Let it cool and store it in an air tight container.

Udupi Rasam Powder

Apr 29, 2014

Vangi Bath Powder

Homemade Vangi Bath powder being fresh smells far better than store bought. You can store this powder for few months. One of my Karnataka friend Kokila Mami gave this recipe. Thanks Mami.
Learn how to make Vangi Bath powder at home. If you find this Vangi Bath powder recipe is useful then please share with your friends.

Urad dal                        ¼ cup
Channa dal                      ¼ cup
Dry coconut                     ¾ cup
Byadige Red chillies         10 nos.       (Gives nice red color)
Red chilies                       8 no.
Cinnamon stick                1 no.
Cloves                             5 no.
Star anise                        1 no.
Coriander seeds              3 tbsp.
Tamarind                        a small key lemon size
Oil /ghee                         1 tsp.


  • Roast the above items separately using a little ghee to golden brown finally when you turn off the stove.
  • Just warm the coriander seeds and grated dry coconut for few minutes in the same pan.
  • Fry the tamarind in a oil and keep aside.
  • Grind all the roasted ingredients with a pinch of salt and tamarind to a coarse powder.
  • This can be stored in a air-tight container for about 2-3 months. You can refrigerate for longer time. Use it in the recipe as required.
Suggested Veggies
  • Eggplant, carrots. Peas. Potatoes  AND Bell pepper if you like colors choose different colors. 
  • When mixing with rice use lime juice to your taste and depending on the amount some ghee to the final preparation. 
Bon appetite

Apr 12, 2014

Healthy Flaxseed Milaghai Podi/ Flaxseed Gun powder

Flaxseed was cultivated in Babylon as early as 3000 BC. Flax seeds are also called as Linseeds, Ali Vidai(ஆளிவிதை) in Tamil .Flaxseed has long been valued for its health benefits.

Flax Seed

Health Benefits are:
  • Helpful in reducing hot flashes, preventing breast cancer in women, and prostate cancer in men.
  • Flaxseeds are helpful in reducing cardiovascular diseases, by reducing bad cholesterol and increasing good cholesterol, and thus protects against heart disease.
  • Another important use of flax seed is that it helps in proper functioning of kidneys, lowers Blood Sugar and Blood pressure, and helps to reduce weight and also
  • Flax seed builds immunity to keep good health.
  • Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
  • Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
  • Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
  • Fiber. Flaxseed contains both the soluble and insoluble types.
I have already posted idly milaghai podi in my blog. This one is with flax seed, peanuts and coconut. This powder is a good combo for idli, dosa and adai.


Chenna Dhal   (Bengal gram dhal)    ½ cup
Urdh  dhal(Black gram dhal)             ½ cup
Flaxseed                                         ½ cup
Peanuts                                            2 Tbsp.
White Sesame seeds                         2 Tbsp.
Desiccated coconut                            ¼ cup
 Byadagi Red chilies                            15 no. (According to your spice level)
Asafetida powder                                 1 Tsp.
Oil                                                       1 Tsp.
Salt                                                   to taste

  •  Heat a pan and dry roast the flaxseed   till the seeds splutter.  Keep aside.
  • The same pan, dry roast the coconut, peanuts and sesame seeds keep aside.
  • Heat a little oil and fry the red chilies. Keep aside.
  • Fry the other ingredients until reddish color.     
  • Cool the roasted ingredients with salt and grind coarsely in a mixer.
  • Store it in airtight container.
  • Enjoy with hot idlis , dosas and Adai

  • You can add curry leaves(dry fry )to this recipe.
  • You can use this powder to stuffed Brinjals and make Brinjals podi fry.

Feb 26, 2014

Pickle Powder

Pickles are very famous in India. Pickle powder makes everything taste better. Pickle making is very fast and very easy. Use this Magic mix of multiple spices, to make a highly appetizing and mouthwatering pickle.

Colorful Red chilies              40 no.
Fenugreek                          ¼ cup
Mustard seeds                     ½ tsp.
Asafoetida powder               2 tbsp.
Fennel seeds (optional)        1 tbsp.
Turmeric powder                   1 tsp.
Dry ginger powder                 1 tsp.
Sugar                                  1 tbsp.
Salt                                    1 tbsp.
Oil                                     ½ tsp.

  • Heat the oil in a pan, roast the red chilies. Keep aside.
  • Dry fry the fennel seeds and keep aside.
  • Dry fry the mustard seeds   and keep aside.
  • Dry fry  the fenugreek seeds and keep aside.
  • Mix all the roasted ingredients.
  • Grind them coarsely with salt, dry ginger powder,sugar and turmeric powder.
  • Store it in the air tight container.
  • Pickle powder is ready to make any pickles
How to use this: 
  • Heat the oil,add mustard seeds, hing, chili flakes. Let it cool down a bit till it comes to warm temperature
  • For 1 cup of chopped vegetable,approx.,you will need 3 tbsp of pickle powder.
  • Add the Pickle masala into the cooled oil and mix it well. 
  • Add,this oil masala into the chopped pickle vegetables and mix it well,
  • If you want more spicy & salty, you can add red chilli powder, salt  to the pickle
  • Keep aside for 3 days, and your tasty pickle is ready.
  • Pickle powder is used to prepare  cranberry pickle,fresh green mango pickle, lemon pickle, goose berry pickle, green chilly pickle and so on.

    Feb 24, 2014

    Sesame Spicy Powder/Ellu Powder

    This powder is used for preparing Ellu satham(Elluorai),Ellu Sevai. This powder stores well outside for about a month in an airtight container.


     Black gram dhal/Urdh dhal –                 ½ cup
    Chenna dhal / Bengal gram                   1 tbsp.
    Dry Red chilies                                    10 no
    Asafetida                                           1 tsp.
    Black Ellu (Sesame seed)                      ¼ cup
    Dry grated coconut                                ¼ cup    
    Oil                                                     1 tbsp.
    Curry leaves                                         2 stems
    Salt (rock salt)                                      as you need


    • Heat  a pan /wok, and dry fry the Black Ellu. Keep aside. 
    • Heat the oil in wok and fry dhals, grated coconut separately, till golden brown color. 
    • Add curry leaves and Asafetida, fry for few minutes. Keep aside.
    • Add red chilies in the wok and fry the chilies till that color changes and aroma comes out. (Flame should be in low).
    • Mix all the ingredients and grind it into a coarse powder. (Do not grind them as very fine powder).
    • This powder stores well outside for about a month in an airtight container.
    • You can also use this Ellu podi as Dosa Millaghai powder (Gun spicy powder).
    Sesame seeds have very high oil content, so it is very necessary to grind this powder very slowly, otherwise it would become very wet when grinding.

    Feb 21, 2014

    Udupi Sāmbhar Powder

    This Simple recipe from my Madappalli. Try it and enjoy the udupi taste.


    Coriander Seeds              1 cup
    Chenna dhal                   ¾ cup
    Urad Dhal                      ½ cup
    Fenugreek seeds            ¼ cup
    Cumin seeds                  ¼ cup
    Byadagi Red chilies        30 chilies
    Red chilies                    15 chilies
    Curry leaves                  ¼ cup
    Turmeric Powder            1/2  tsp.
    Oil                               2 tbsp.

    • Heat a oil in a pan Roast all above ingredients separately in oil(expect Turmeric Powder)
    • Make sure the species not get burnt. Keep it aside and let it cool.
    • Grind them finely in a mixer. Store it in an air tight container
    • 4 tbsp of this  powder is enough for preparing Udipisambhar.

    Feb 18, 2014

    Garam Masala Powder

    Garam Masala is the most important spice blend in North Indian Cuisine. Adding a little pinch of masala at the end of the cooking , adds more flavor to the dish.
    I always prepare Garam masala at home . Home made Garam masala being fresh smells far better than store bought. You can store this powder for few month.

    Green Cardamons             25 no
    Black Cardamons              3 nos
    Cloves                             10 nos
    Cinnamon                        6 no
    Black peppercorns             2 tbsp
    Ground ginger powder        1tsp.
    Coriander seeds                2 tbsp.
    Nutmeg                            1/8
    mace flakes                      1 tsp.
    Bay leaves                        2 no.
    Star Anise                        1 no
    Fennel seeds                    1 tbsp.

    • Clean and mix all ingredients
    • Preheat the oven to 300 F. Put all the ingredients (expect ginger powder)into the baking sheet and roast until the spices become very fragrant.
    • Put the roasted spices & ginger powder in a spice grinder and grind to a fine powder,
    •  Store in an airtight bottle up to 3 months.

    Garam Masala , Masala Powder

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