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.

Ingredients:

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.

Method:

• 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

Pearl millet Sathuamuthu/ Kambu Rasam

English Name: Pearl Millet Tamil :  Kambu     Hindi:   Bajra

Pearl millet is a very high fiber content. India is the largest producer of pearl millet. Bajre ki roti with sarsoon ka saag is one of India’s signature dishes from the Rajasthan. I will post the recipes later.

Bajra is high in proteins , iron, calcium , and it prevents anemia.

This rasam is very healthy and unique one. Try it and Enjoy it.

 Ingredients:

Kambu                                    2 Tbsp.

Chopped Tomato                      1 No.

JeeraMilaghu Rasam powder     1 Tbsp.

Tamarind                                  a small lemon size

Salt                                          to taste
Grated Ginger                            1 Tbsp.

Asafoetida powder                       ¼ Tsp.

Curry leaves                               few

Coriander leaves

To Seasonings:

 Ghee                                      1 Tbsp.

Black pepper                            ¼ Tsp.

Cumin seeds                             ¼ Tsp.

Red chilies                                1 no.

Method:

• Soak the tamarind in hot water and extract juice and discard the pulp. Keep aside.
• Soak the Kambu into the hot water for a hour, then cook it  in hot water. When kambu is well cooked, using blender to grind it with water. Drain and save the kambu water. Keep aside.
•  In a sauce pan/ eeya sombhu, Add the  kambhu water,tamarind extract, chopped tomatoes, asafetida,grated ginger, rasam powder and salt  and bring to boil until the raw smell of kambhu & tamarind disappears.
• If you need, you can add ½ cup of water , when it begins to boil. Switch off the stove.
• Temper the all seasonings in ghee. Garnish with fresh coriander, leaves.
• Rasam can be served with rice or as a soup.

Preserved lemon pickle /Neer Elumichangai

Lemons are soaked in water, salt and lemon juice. This is oil free and spice free pickle. When I have stomach bug or feeling nausea, I quickly chew on the lemon skin to combat it.

Ingredients

Large Lemons                        6 no.

Turmeric Powder                   ½ tsp.

Fresh Tender ginger              3 tbsp.(Peeled and thinly chopped)

Salt                                    to taste.

Water                                 2 cups.

Method:

• Wash and cut the lime, big pieces.
• Heat water in a pan, add salt and turmeric powder. When the water boils rapidly add chopped lemons in it and allow it boil for a minute.
• Add ginger pieces in it and mix well.
• Store it in a glass jar.  When you are pouring them into the jars, push the lemons, and ginger inside such that they get compressed in the juice. There should be a layer of liquid on top.
• Keep refrigerated. You can use this after two weeks. This will keep forever refrigerated.