Tuesday, 10 June 2014

Homemade Cumin / Jeera / Jeerige Powder .... Kitchen Basics

Cumin powder, it's too simple and easy to make. You can do even 1 tbsp of cumin powder or any quantity of your choice, I normally do in small batch and store it in airtight container, so I can always have fresh cumin powder as nothing beats fresh roasted cumin powder it's just too fragrant. If u purchase cumin powder it's not always roasted that's why the color of powder is not dark brown. So don't wait go ahead and make your own batch of Cumin / Jeera / Jeerige powder and use in your recipes.

Ingredients for Homemade Cumin / Jeera / Jeerige Powder :

1/2 cup Cumin Seeds / Jeera / Jeerige

To prepare Homemade Cumin / Jeera / Jeerige Powder :

1. Heat a pan or wok and add cumin seeds, roast in medium flame until light dark brown and fragrant.
2. Allowed roasted cumin to cool and grind in a spice blender or mixer until fine powder or keep it little coarse the way you like.
3. Bring cumin powder to room temperature by spreading on paper then store it in air tight container. Cumin powder is ready to use mainly in many north Indian recipes and Raitas recipes.

Tips / Notes:

·        U can take the Cumin Seeds/Jeera/Jeerige as per  your requirement.
·        While roasting cumin seeds keep stirring otherwise cumin seeds will be burnt quickly. If you over roast them it will be very dark brown color and bitter in taste.

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How to Sprouts - Moong Dal / Hesarukalu /Pesaru Pappu .... Kitchen Basics

Sprouting whole moon dal is an easy job. Once the pulses sprout they become very rich in vitamin C and A apart from the proteins they have. I love sprout moong just to snack on. Try the sprout without salt or any other additive they taste great. Sprouted moong dal can be used in salad / made into Subji or Gravy. Sprouts with a dash of lemon, pepper and salt are very good for breakfast as they provide the nutrients required the whole day.

Ingredients to prepare Moong sprouts :

1 cup Whole Moong dal
Water to wash and soke

To prepare Moong sprouts :

1. Soak Green Gram / Moong Dal / Hesaru Kalu  in plenty of water overnight. Moong beans get doubled once they sprout, so be careful not to make too much.
2. Next morning, drain off the entire water, rinse them with normal water, and drain the water again. Place the moong dal in a large mesh bowl and place this bowl in a big bowl as shown in the photo. Cover them with a moist muslin cloth and keep in a dark place.
3. Leave it like that for about 1 or 2 days. Rinse them with normal water, and drain the water again everyday morning & moist muslin cloth if it  gets dry. That’s it !! Wasn’t it the simplest way to get a healthiest recipe ever ?!!
4. These healthy Sprouts can be taken as is or can be cooked into various delicious recipes  like Sprout Pesarattu, Sprout Moong salad, mixed sprout lentils salad, molake hesrukaalina bassaru with palya,  molake hesrukaalina usli  !!!

Tips / Notes:

·        Also, you can sprout many other whole lentils in similar way.
·        U can use hot box to prepare sprouts instead of mesh bowl and muslin cloth by keeping the soaked and rinsed moong dal in hot box for 24 hrs.
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Ragi Dosa Using Left over Idli Batter

Are u thinking what to do with leftover Idli batter? Here comesan an easy and helthy breakfast recipe Ragi dosa by using leftover Idli Batter. Ragi is rich in calcium, protein, iron and is also a good sourcof fiber. Its also good for diabetic patients and also for the people suffering from high cholesterol.


Ingredients for Ragi Dosa Using Left over Idli Batter :

Left over Idlibatter - 1 cup
Ragi Flour - 1 cup
Salt to taste
Few drops of Oil for greasing

To prepare Ragi Dosa Using Left over Idli Batter :

1. Mix Ragi flour, salt and required amount of water to left over Idli batter to make dosa bater consistency and mix the dosa batter till no lumps are formed.
2. Now take a nonstick dosa pan, heat it and pour a small cup of dosa batter in the middle and spread it. Fry it by applying oil on the edges and turn around. 
3. Serve hot with palli chutney /Ginger chutney / Tomato chutney / Coconut chutney and Sambar.

Tips / Notes:

·        Ragi Dosa tastes great when served hot and made very thin.
·        You can also prepare Ragi dosa with left over dosa batter instead of leftover Idli Batter and call it as instant Ragi Dosa.

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