Saturday, May 10, 2014

Stuffed Curry - stuffing powder

Excellent stuffing powder.  While making it, you can make extra which you can use later. This makes it easy when you have something coming up and you are falling short and also saves time.
Category :Vegan, Jain, low fat, gluten free, Nut free, High in protein

Preparation Time : 5 min.
Cooking Time: 20 min.
Skill level : easy

Ingredients :
1 ts oil(optional)
1/4 c chanadal
1/2 c Peanuts
2 tbs urad dal
10 peppercorns
1/2" of tamarind piece
1/4 c sesame seeds
1/4 c coconut desiccated 
2 ts coriander seeds
1/2 ts fresh ginger finely grated
3-4 cloves garlic  finely grated
1/4 c ladoo besan(coarse chana dal flour)
3-4 red chilies (you can adjust spicyness according to your taste)
1 ts turmeric
1/2 ts asafoetida
1 tbs sugar
salt as needed

1. First roast chanadal slightly with or without oil
2. Then add peanuts
3. When it reaches a very light brown color at medium low heat, then add urad dal, tamarind,         peppercorns, sesame seeds, coconut and coriander seeds.
4. When it starts to release an aroma and turns goldenish brown, add chilies, ginger, garlic, asafoetida, ladoo besan and turmeric and roast at slow heat for 5 min.
5. Keep moving the ingredients in the pot around otherwise it may burn since pot will be hot.
6. When it cools down, add salt as desired and grind it into powder. Some people like it fine but I feel the coarse gives more texture and is fragrant.
7. Store in airtight container in the freezer.

=> For multiplying the recipe you don't need extra oil unless it's very large batch

sweet ellu podi -sweet sesame powder

Category :Vegan, Jain, healthy fat, gluten free, nut free, high in protein

Preparation Time : 5 min.
Cooking Time: 5 Min.

Skill level : easy

Ingredients :

1 ts ghee (optional)

2 ts urad dal

1 c roasted chana 

1/2 c sesame seeds

1/4 c coconut dry

salt pinch
sugar or jaggery as needed (2 tbs)

1. In a wok fry urad dal with little ghee in the wok for 30 seconds.
2. Add roasted chana, sesame seeds, and coconut keep roasting till it is light golden brown. (Be careful with sesame seeds as they splutters a lot.)
3. When cools down little bit add salt, sugar and make powder.
4, Store in an airtight container.