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Tag: Powder

Powder

Showing all 5 results

  • Add

    • Salt
    • Water
    • Veggies

     

    Method:

    Add 1 tsp oil, crackle mustard seeds and curry leaves, fry 1 med chopped tomatoand 5-6 minced garlic( optional ). Add 2 cups water (500ml). Add 2 tbsp Dal Rasam, bring to boil. Garnish with chopped coriander. Enjoy with hot rice or savor as a soup

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  • Bisibelebath powder is a spice blend used to make Bisibelebath, a  gooey dish originating from Karnataka made with rice , lentils and veggies.

     

    METHOD:

    In a pressure cooker, add 2 tbsp oil, crackle mustard seeds and curry leaves. Add 1 chopped onion, tomato, 1 cup vegetables,fry until cooked. Add 8 cups water, 4 tbsp Param Bisibelebath powder, 1/4 tsp turmeric powder, salt, 3 tbsp tamarind juice, 1 cup toor dal, 1 cup rice. Cook for 4 whistles.

    In kadai, fry groundnuts , cashew in 2tbsp ghee. Add this to cooked bisibelebath. Serves 4

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  • Puliogare powder is a spice blend that is directly mixed with rice on heat . Puliogare is a spicy – tangy tamarind based rice dish originating from South India

    METHOD:

    In a kadai, add 2 tbsp oil, add 2 tbsp puliogare powder. Fry for a minute. Add 3 cups cooked rice. Mix well. Serves 3

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  • Sambar powder is a spice blend originating from the Southern states. It is used to make sambar , a lentil based stew made with vegetables , tamarind pulp, eaten with rice, dosa , idly.

    METHOD:

    Cook: 1/4 cup toor dal, 1 cup vegetables, 2 whole tomatoes, 1/2 chopped onion, 4-5 garlic cloves, 5 cups water in cooker for 3-4 whistles.

    In a kadai, add 2 tsp oil, crackle mustard seeds, curry leaves, add cooked and ground tomatoes, 1 tbsp tamarind juice, 4 tsp Param Sambar powder, 1/4 tsp turmeric powder, salt to taste . Fry for a minute. Add this masala to cooker and bring to boil. Serves 4

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  • Vangibath powder is a spice blend used to make  Vangibath , a south Indian rice dish originating from Karnataka. Vangibath ,literally translates to Fried Brinjal Rice is typically made with brinjal and is also made with capsicum.

     

    METHOD:

    In a kadai, add 2 tbsp oil, crackle mustard seeds and curry leaves. Add 1 tsp channa dal. Add 1 cup diced brinjal/capsicum and fry. Add 4 tbsp Param Vangibath powder,1/4 tsp turmeric powder, 1 cup water. After gravy thickens , add 4 cups cooked rice.Serves 4.

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