Curry In Kadai ~ An Indian Cooking Blog: January 2009

Dhaniyala Chenaga pappu Karam podi -- Aromatic Coriander seeds and Bengal Gram spice powder

2 COMMENTS Posted by KALVA at 6:30:00 PM

I can proudly declare my mom makes the second best Dhaniyala Karvepaku karam aka Coriander seeds spice powder after my grandma( moms mom). Mom always makes sure a big packet of this aromatic spice blend to be first in my list of moms homemade goodies from India. Thanks Mom, you are the best!!

Adding curry leaves adds another layer of flavor and aroma to the already mystic divine spice powder.. The nuttiness and the crunch from chana dal and urad dal makes this spice powder compliment well with the soft Idlies. Here's how mom actually makes it .

You need:

1 cup chana dal / pachi senaga pappu / bengal gram
1/2 cup urad dal / minapappu
1/2 cup coriander seeds / dhaniyalu
1/4 cumin seeds / jeelakarra
8-10 dry red chillies / endu mirapakayalu( adjust to your taste )
marble sized tamarind / chintapandu
20 curry leaves / karvepaku
2-3 small garlic cloves with peel
1 tbsp oil

How to:

In a pan heat oil and chana dal, urad dal, coriander seeds, jeera and red chillies
Once the aroma of the coriander seeds starts to fill up the room and pulses/dals ( chana dal and urad dal ) are turned into golden brown add tamarind, garlic cloves and curry leaves.
Fry for 30 sec and remove from heat
Once the spice mixture is cooled, run the roasted spices in a blender( It can be little coarse ) along with salt.

Voila simple spicy aromatic coriander spice powder is ready minutes. this can be stored for up to a month in an air tight jar( store it in the refrigerator for even longer life ). Serve this spice powder along with Idlis, Dosas or even with plain steaming ghee rice. My grandma asks us to at least have first one mudda(bite) with rice, ghee and this spice powder as it aids in digestion and wakes up the taste buds.

This aromatic nutty spice powder is on its way to:

Colors Of Taste - Powders hosted by Smita
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JFI Chickpea hosted by MS.

Dates and Persimmon Cake -- AFAM Persimmon

16 COMMENTS Posted by KALVA at 5:39:00 PM

The other day i was introduced to Persimmon fruit by Indira in her post Pecan Persimmon Cake and fallen in love instantly. To quench the Jihva to try it, i rushed to Fresh Farmers Market and bought some. Yes, the fresh fruits were resting there and i couldnt stop myself staring and taking them home. The bright orange color was so appetizing to the eyes and my journey cooking the persimmon started there.

I wanted to do something with Persimmon, and Indiras recipe came to my rescue, and i made this persimmon and dates cake tweaking her recipe a bit. I added Dates and Walnuts instead of Pecans, and everything else i blindly followed her recipe.

What you need:

1 cup Pancake mix ( i used whole wheat pancake flour which doesn't require eggs)
1 Small Persimmon fruit chopped
1/3 cup Walnuts
1/4 cup Dates
1/4 cup Maple
ghee or butter 1/8 cup
a pinch of baking powder

How to:

In a mixing bowl whisk flour and baking powder
Add melted ghee(butter), maple syrup and mix in about 1/2 cup water
Toss the chopped up fruit, walnuts and dates
Grease cake pan and fill in the cake batter
Cook in the preheated oven at 350F for about 15-20 mins until the toothpick comes out clean.