Vangi bath masala

Someday's i would not like to make two or three dishes for lunch and want to come out of kitchen soon with less work. tamarind rice, chitranna, vangi bath, arisi paruppu sadham are all the one's that i make to free me.

well the next day i cant do the same, literally i cant survive without sambhar and poriyal. may be genetically my tummy is trained like that:)

Carrot cake with cream cheese frosting

Carrot cake, i love this cake, as each piece is full with goodness of carrot. i tried this cake with wheat flour long back and loved it. this time i tried it with all purpose flour(maida). this time the cake was soft and turned out moist and good. but i recommend you to try with wheat flour, which makes the cake super healthy cake.

Moraccan Spice Mix

Moraccan Food are real worth of trying it. i gathered the trust over moraccan food, after making moraccan spice mix. Moraccan spice mix is a mix of our Indian Garam Masala and Sambhar Masala. The flavour's in Moraccan Spice Mix speak's for its unique blend of spices.

This Moraccan Spice Mix can be added to vegetables like carrot, butternut squash, eggplant and roasted. also this can be added to Soup's. I Prepared Tomato Rice and Roasted Carrot's with these Moraccan Spice Mix. It really add's magical taste to all the dish'es. So here iam sharing my version of Moraccan Spice Mix.

Ingredients starting from bottom Left to Right:

Corriander Seed's - 1 tbsp
Cloves - 1 tsp
Cumin - 1 tsp
Cayenne/Chilli Powder - 1 tbsp
Black Pepper - 1 tsp
Green Cardamon- 3
Black Cardamom - 2
Cinnamon - 2'inch in length
Dry Ginger - 1'inch in length


All Spice - 1 tsp ( i did'nt have this)

The basic formula for the spice mix is, Cayenne/Chilli Powder and Corriander seed's should be of same amount and double that of other spice's.

How to Blend the Spices?

First Ground the Dry Ginger and sieve it to fine powder. (You can also use dry Ginger Powder Instead)

Add all the ingredient's to your mixer grinder or mortor and grind them into fine powder.

Sieve them to remove the skin's of cardamom's. sieve them to fine powder. Store it in Air-tight Container.

For Carrot Roast's, check kalyn's blog.

Now, This Moraccan Spice Blend is for IAVW-Moraccan on my Part.

Have Fun and Enjoy...

Home made Karuvepillai Podi and Curry Leaf Rice

Home made are always best and you need not shed extra money to vendor's for the old packed one's. with this Curry leaf powder, i am starting to prepare all my podi at home.

My ammumma used to prepare and send me this Karivepillai podi when i was in hostel. My bottle of curry leaf powder get's over within 2 day's, which the same bottle, now takes a month to finish at home. I also add this Karivepillai podi to my kuzhambhu/curry, which really enhances the taste and makes the kuzhambhu little thick.



 The recipe is so simple with just four ingredient's. Curry Leaf, Tuvar Dal, Urad Dal and Pepper. Are you wondering about other ingredient's...curry Leaf is flavourfull and digestion friendly leaf. so there is no need for dhania/corriander seed's and cumin. If you want a bit of tangy taste, add a bit of tamarind and Grind along with other ingredient's. Since we add pepper, its a great appetizer starter. so start the meal with karuvepilai sadam.

Ingridients:

2 Cup's of curry leaf (washed and drained)
1/2 Cup of tuvar dal / thuvaram paruppu
1/2  Cup of whole urad dal / muzhu ulundhu
1 Tbsp of Pepper
1 Tbsp of Rock Salt
3 dry red chilli
1/4 tsp of asafoetida powder

Method of Preparation:

* First wash the curry leaves thoroughly and drain them. dry under sun for about 1 hour.

* In a pan, fry the tuvar dal and urad dal till they attain golden color. remove and cool.

* Fry pepper and dry red chilli, till they get heated and start's popping up. remove and cool.

* Fry the dried curry leaves in slow flame for half a minute, till they emit nice aroma and turn crispser.

* Now Cool them all and Grind along with Rock Salt and asafoetida powder. Grind them into fine powder.

Curry Leaf Rice:

When you want to mix this Karivepakku podi with Rice, add little oil(sesame oil preferred) to the rice and cool it for 5 minutes. then mix the Karivepakku Podi with Rice. add a bit of ghee when you are mixing for kid's.

This is best with Idli, Dosa's and when you have it as Curry Leaf Rice, add Roasted Peanut's to get a crunch in between. it can be served along with Mixture.

Now Iam sending this Curry Leaf Rice to Nag's for her MM-Ravishing Rice event started by Meeta and to Sowmya for her SWC-Green's event.