Amma's kuzhambu vadaam

Whole white urad 2 cups

Curry leaves

Green chillies,Salt

Soak the Urad for at least 2 3 hours. Then grind with chillies salt and curry leaves with very minimal water. 

 Place small pieces of this mixture on a sheet/cloth and dry it out in the sun. 

When dried well, store in an airtight box. Fry them and add to kuzhambu/mor kuzhambu or simply pop them in the mouth. 

 Amma's javvarisi vadaam - Sabudana

Sabudana 4 cups

Soak overnight

Add 4 times water (16 cups) and boil the sabudana in it. Cook them till they become transparent. Add in salt and ground chillies only in the end.  Some people add jeera too or Ajwain - up to each person's taste. 

Allow to cool for sometime

Place them on a sheet using a ladle - either plastic or cloth and dry them out in the sun for 3-4 days. Store in an airtight box and fry/air fry and enjoy throughout the year!

Amma's sattu maavu

 
200g Ragi

200g Bajra

200g Jowar

100g makka

100g green moong

50g peanuts (optional - she does not add - but if others want to they can)

50g cashews

50g almonds

50g samba godumai (Samba wheat)

50g Red rice

50g Barley

50g Fried gram chutney dal
 

50g sabudana 

50g Ven puzhungal 

20g green cardamom

Wash the grains alone separately and dry it in the sun.  If needed I sprout the Wheat/Ragi/bajra. Dry roast them after drying in the sun. Nuts need not be washed - just roast them directly.  

Make sure to take off all moisture - grind it in a mill and store.

Homemade shikakai powder

Shikakkai 1kg
Green moong 1/4 kg
Methi  200g
Add a bit of kaanja kariveppilai (Dry curry leaves and a bit of kanja nellikkai - Dry amla)

if needed add reetha powder for some soapiness

Gluten free + upwas bhajni recipe

barnyard millet (kuthiravali/bhagar/oodhalu/vrat ke chawal) 4 cup
rajgira - amaranthus (
- sabudana - 1cup
Roast + powder 

Add some mashed potatoes so that rotis or puris can be made

Gluten free -  non upwas bhajni recipe

Jowar 2 cups
Amaranth 1 cup
Sabudana 1/2 cup
Xantham gum 1 spoon

Note some starchy substance is needed and hence the sabudana or the xantham gum

Add mashed potatoes salt and jeera to the flour mixture 

Gluten Free Thalipeeth

Jowar 1/4 cup

Bajra 1/4 cup

Ragi flour 1/4 cup

Rice flour 1/4 cup

Urad flour + besan flour 1/4 cup

To this add salt, any masalas chilli powder, dhania powder, jeera powder, goda masala.  Can add soaked chana or the chutney dal - just will add some crunch.  Add lots of coriander, hing, turmeric, onion, may be cabbage/carrots - choice of veggies up to you. Just pat on a wet cloth and transfer to iron tawa (skillet) that has a nice oil coating. Make holes inside and pour more oil. Yeah this is gluten free but quite oily.  Cover with a lid and cook both sides. Eat while still very very hot.  

If okay with gluten add wheat flour 1/4 cup - increase besan and urad a bit.

Hotel Sambaar

Hotel Sambaar

Courtesy Chef Venkatesh Bhat - check out his youtube channel

100g Byadagi chilli 

100g normal chilli

200g dhania

100g jeera

100g black pepper

100g methi

Just dry in the sun and powder them and keep it.

Trick is to use both Moong & Tur dal in sambar - equal quantities. Put the onion and drumstick along with dal and cook in the cooker. Soak tamarind in water.

Meanwhile fry the tomatoesn curry leaves etc and then add tamarind water jagger dal more water, turmeric salt . Add tadka of hing water (the hard hing soaked in water) mustard onion and add the sambar powder to the onion tadka and pour on top of sambar. mix well.

Bisibele bhaat powder

 Bisibele bhaat powder

Courtesy Chef Venkatesh Bhat.  This is a prized recipe at home and many many thanks to Sri Venkatesh Bhat for being generous in sharing his recipes 

1/2 cup chana dal

1/2 cup byadagi chillies

1/2 cup Khus khus

1/2 cup White whole urad

20g laung

40g cinnamon

20g jeera

10g methi seeds

3/4 cup Dhania seeds

4 bay leaves

50g dessicated coconut

Dry roast everybody except chillies. Use a bit of oil to roast the chillies. Cool, grind and store

Pav Bhaji Masala

 Pav Bhaji Masala

This masala combination has worked for me the best. So, jotting it down.  All credits should go to tarladalal.com, sanjeevkapoor.com, Ranveer Brar, Kunal kapoor, Cooking Shooking, Bharatz kitchen, Nisha Madhulika etc

10 Kashmiri Chilli

1/4 cup dhania seeds

6 Cloves

2tbsp Jeera

11/2 tbsp Badi saunf

1 stick cinnamon 

4 black big elaichi

1tbsp haldi

2 tbsp Amchur powder

1tbsp kala namak

1tbsp Fresh black pepper