Idli podi or Ulutham paruppu milagai podi,how we call it is a dry powder mixed with ghee or sesame oil,is used as an accompaniment for Idly and dosa's...This is the authentic recipe which I learnt from my mother,she inturn learnt from my grandmother.....  In my in- laws side also same,except some few feeble changes...

INGREDIENTS:

Updated photo:

Method:

1. Roast all the ingredients,except salt separately till golden brown and cool down.

2.  Grind first red chillies and salt first and then add the other ingredients and grind to a fine or little coarse powder...how I  like!

3.  Enjoy this podi,obviously with idly or sprinkle this magic over thin dosa spread with ghee!!

Nei Podi dosai anyone?

DAHI KADHI:

ingredients:

For Tempering/Tadka:

Method:

1. Whisk the curd well, add besan ,salt,turmeric to make a smooth consistency ,add 1 cup of water and mix well .
2. Heat a kadai and add the tadka items in order,followed by ginger,green chillies  and tomatoes.
3. Fry till tomatoes becomes mushy,then add the red chilli powder and pour the whisked curd mixture and stir well.
4. At one stage as it boils,it raises up as shown in the picture,then stir it well in low flame and boil.
5. Boil till the oil floats on to the top,you can smell the aroma all over the house!
6. Transfer to the serving bowl,Garnish with fresh coriander and serve with rice!

                As I always make Suzhiyan for Diwali,the pooranam(stuffing) I always  make a bit more than needed and keep refrigerated. After few days I make poli which is my hubby’s favorite. I am not an expert in rolling poli,but I have improved than before now!  Thanks to Jugalbandhi,which have a good pictorial  to learn the technique and have drool worthy and professional pictures as well :)

Ingredients:

(Makes 5-6 medium poli)

Refer this post Suzhiyan for the preperation of the pooranam/stuffing.

Method:

1. Mix oil and salt in the flour and mix thoroughly.
2. Add luke warm milk and make into a smooth dough just like our chapati dough and keep covered for 1 hr to  3 hrs.
3. Make equal sized ball of dough and the pooran too.
4. Roll the dough ball to a thick circle and place the pooran ball in the middle and cover it as shown in the picture.
5. Dust with flour and roll carefully till the dough spreads and covers the pooran as a thin layer.
6. Heat tawa and grease with ghee/oil and cook on both sides till golden brown spots appear on both sides of the poli.
7. Top with butter if desired and enjoy hot.

Ingredients

Method

Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??
 
Notes

     This can be called as coriander leaves powder and you can make this and keep in fridge and use it for 15-20 days.Its very yummy and delicious! Hope you all too like this!

(Pictures updated)

Ingredients:

Method:

1. Wash coriander leaves and spread it in a news paper or kitchen towel to absorb the water in it.
2. Remove the thick stems if you dont want,thin stems can be there.
3. Roast urad dal,redchillies and asafetida together till urad dal turns golden brown.
4. Cool down and first grind redchillies,tamarind,salt,asafetida into a coarse powder.
5. Then add coriander leaves and give a few runs to grind little.

6.Lastly add the roast urad dal and grind to a coarse powder,taking care to not to grind into fine powder.

         7. The urad dal should be seen as shown below in the picture.

      Transfer to an air tight container and keep it in fridge.This thokku,we can take with rice by mixing this with sesame oil,or we can even have this as a side dish for Idly,Dosas!

  I am happy to send this to Herb Mania : Coriander/Cilantro event hosted by Our Siri of Siri's Corner.The event originally started by Dee of Ammalu's Kitchen!

       I am used to home made ghee..from my childhood....And my mother,MIL makes ghee from butter...we don't buy ghee..Instead we buy butter and make ghee at home. Here in Singapore  we get amul butter..I have tried Avin butter in Chennai.So here's the way I make Ghee(clarified butter), from store bought butter.

METHOD:

1. Take out the butter from freezer and let it be in the room temperature for atleast half-an-hour.
2. Take a heavy bottomed vessel,which should be large and broad enough.
3. Heat the butter in the vessel in a medium flame.I always do the whole process in medium or may be medium low flame,to avoid any burning,with stirring every 3 minutes or so.
4. At one stage the butter will be completely melt and after that the butter boils with a sound.
5. And after that in a very few minutes the sound will be ceasing and this is the time to be careful.
6. The ghee starts raising and becomes frothy.
7. And within a minute or two there will be dark red/brown particles will be seen on top of the froth as shown in the picture.
8. At this stage you should remove the vessel  from fire and keep it in a wooden base preferably or simply down.
9. Add a pinch of rock salt to make the residues settle down.You can even add two three sprigs of drumstick leaves or curry leaves ...just like my mother,MIL ...they say it make the ghee more flavourful.Or even a drop of curd or buttermilk.
10. Now drain the ghee carefully into the ghee container,without the residue.
11. The ghee will become like this as shown in the picture,after it completely cools down .