Geetha's Kitchen

Kuzhambu podi is similar to Sambar Podi but the spices are not roasted. Besides being used to make many a kuzhambu or stew, it is a wonderful spice mix to sprinkle over any veggie curry while being sauteed. This podi may be used in place of Sambar Podi and to make sambar also. The podi maybe added to the thadka/thalippu and stirred for a few seconds before adding veggies or wet ingredients. Traditional kuzhambu podi does not contain cumin seeds in our homes; but some might like to include them. I make the podi in small quantities so that it is used up while it is still fresh. Ingredients: 1/8 cup Chana dal 1/4 cup Toor dal 1/2 cup Coriander Seeds 1/8 cup Cumin Seeds (optional) 1/2 cup dry Red chiles or to taste 2 Tbsp Whole Black Peppercorns Method: Sort all the ingredients to check for discolored or damaged materials, stones or other debris. Combine all the ingredients in a spice grinder and process into a gritty powder; this may have to done in batches. ...

Isn't it amazing to see chili sauces in every cuisine? Since Paji gallantly rises to the occasion to test (taste) them all, I experiment with them to my heart's content :}! Thai Style Chili-Garlic Sauce is wonderful to have on hand to spice up Chinese, Thai and other dishes besides being a fabulous table condiment. Apparently some people enjoy spreading this chili sauce on toasts! Although one can easily buy Nam Prik at stores, I like to make my own since I can make sure it has healthy ingredients. Also, the salt, sugar, and tamarind can be adjusted to your taste. It lasts a long time if kept in sterilized jars in the fridge. Tamarind paste and palm sugar are available at Indian and Asian markets. Ingredients: 8 - 12 Fresh or Dry hot Red Chilies, stemmed 5 cloves Fresh Garlic, peeled 5 Fresh Shallots, peeled 2 tsp instant Tamarind Paste 2 tsp Palm or Brown sugar 2 tsp Sea Salt 4 Tbsp Vegetable Oil Method: Finely mince the garlic, shallots, (and chilies if fresh); a food ...