Tag: Spices Spice Mix
Spices Spice Mix
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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
Bisibelebath powder is a spice blend used to make Bisibelebath, a gooey dish originating from Karnataka made with rice , lentils and veggies.
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
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.
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
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.
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.