Digestion ( Jeerana podi ) Powder

I have scheduled this post for Jhiva for Love months back .

I couldnot send this because of the non- availability of some

pictures. Today is my Paati's ( Dad's Mom ) Death Anniversary. So

I thought today would be opt for posting this.

It has been a decade since Paati left us . But her

memories still lingering in my heart.Paati was born

and brought up in Rangoon,Burma.

She did her studies in International

School , Rangoon.But she was destined to leave

Burma as Japan bombed Rangoon during

World War II.Paati's kith and kins had to leave all their

belongings there and then settled in her native village in India.And

all through her life she was made to live in the small places since

Thatha was a Govt.doctor.

As a kid I enjoyed Paati's stories about her

childhood in Rangoonand I used to make fun of calling

her as" Rangoon Paati". The most attractive feature of Paati

was her beautiful long hair.She had a very long beautiful hair

that goes beyond her knees.The most saddest part was She lost

all her hair due to the malignant disease Cancer and the follow up

treatment of Chemotherapy.

My regular visitors and dear friends would all know about

Amma's passion for cooking and craft . Though Amma is good

in both cooking and crafts before marriage itself It is more

intensified because of Paati's brilliance and craftiness . Amma

is still having Paati's precious old craft books .

Coming to the recipe , This is Paati's signature podi.

I still remember Paati standing besides Thatha with a tiny

bowl of this podi when Thatha was having lunch . It was a rule

of Paati to give a pinch of this podi with hot mashed rice and ghee

for the first two bites to the babies . For the adults She used

to mix the podi with buttermilk and drink it after finishing the lunch.

Ingredients

Omam ( Ajwain ) - 2 tblsp

Cumin seeds - 1 tblsp

Whole pepper - 1/2 tblsp

Hing - 1 tsp

Dried ginger - 1 inch

Salt - 1 tsp

Method

Dried everything under sun . Grind in the mixie to

a fine powder . Store in an airtight container.

This goes to Raaga's Think Spice Event Ajwain started by Sunita

How to use

Take 1/2 tsp of podi and mix with 2 tblsp of buttermilk.

Idli podi

Can't imagine a tamil home without Idli powder..

It is a hot , spicy powder and a great dish for all

kinds of idlis and Dosas..My son even wants to have

with Rotis..Every home has its own version..This is my

own...Can adjust the amount of chillies according to

the taste

Ingredients

Urad dal - 1 cup

Channa dal - 1/2 cup

Red Chillies - 10

Garlic - 1

Hing - 1 tsp

Salt to taste

Curry leaves - a bunch

Method

• Dry roast all the ingredients separately till the aroma comes out.
• Cool down completely and grind it to a coarse powder.
• Mix with Gingely oil and serve with Idlis and dosas.

Check my Co runners in the Recipe Marathon.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi

25)Kamalika

Sambhar Powder

This is the recipe of my grandma.

As I said in my earlier post her sambhar

has special touch in it.I am giving exactly

what she had told me years before .

Ingredients

Coriander seeds - 3 cups

Red chillies - 2 cups

Cumin seeds - 1/2 cup

Pepper - 1/4 cup

salt - 1/4 cup

Curry leaves - few

Hing - 1 tblsp

Method

Dry roast the things separetely or keep it under the sun.

Grind it to a coarse or fine powder.Keep it

in a air tight container.