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

 Ingredients

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.

Tips:

• 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

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511: Macaroni Pasta Salad

This is the simple Macaroni Salad. It’s loaded with Protein and Fiber.  I made this salad is slightly spicy and Indian taste. This recipes I used avocado, Garbanzo(Tinned White Chenna) , Frozen Vegetables, Zucchini,  corns cherry Tomatoes.   Some other possibilities depending on your tastes are red peppers, green peppers, cucumbers, diced tomatoes, baby corn, and shredded carrots.  I like to make this salad a day and ahead and let it chill overnight. This gives the flavors a chance to blend and it tastes delicious! Making this macaroni salad ahead of time also makes things so much easier when going camping or to a family gathering. It’s a definite crowd pleaser – appealing to adults and toddlers alike!

Prep time: 20 min | Cooking time: 15 min | Serves: 3-4 People

Ingredients

Macaroni or any small shaped pasta    2 cups 

Frozen Vegetables                             1  Cup (thawed)

Tinned Garbanzo                               1 Tin  ( Washed and Drained)

Chopped Cherry Tomatoes                  1 Cup

Avocado                                            1 no. (Sliced)

Zucchini /  English Cucumber             ½     spiraled  or chopped

Green Chili Paste                               1 Tablespoon

Cumin Seed Powder                           ½ Teaspoon

Pepper Powder                                   ¼ Teaspoon

Dried Parsley                                      1 Teaspoon

Dried Oregano                                    1 Teaspoon

Lemon Juice                                       2 Teaspoon

Olive Oil                                             2 Tablespoon

Method:

• Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temp. you can also just run cold water over the pasta to cool it quickly while draining. This will just rinse away the starches.
• In a small mixing bowl, combine Oil,, Salt, Pepper Powder, Green Chili Paste, Dry Parsley, Dried Oregano, and Lemon Juice.
• In a large bowl toss macaroni with Thawed frozen vegetables, Sliced Avocado, chopped Zucchini, Garbanzos and Cherry Tomatoes and Oil Mixture.
• Fold in Oil mixture until pasta is well coated.
• Cover with plastic wrap and allow to sit overnight.
• If the salad seems a little dry after setting up overnight, add some oil a little bit at a time until salad becomes nice.
• Store covered in the refrigerator, for up to 2  days.

 

Macaroni Salad