Maharashtrian Kala Masala

Recipe Credit - Vimla Patil ( Author - Dal Roti )

Makes: 175 g

You will need

2 tablespoons sesame seeds
2 tablespoons poppy seeds
8 tablespoon scrapped dry coconut ( copra )
8 tablespoons coriander seeds
1 teaspoon cinnamon
1 tablespoon cloves
1/2 teaspoon nagkeshar ( optional )
1 teaspoon peppercorns
10 black cardamoms
8 bay leaves
1 teaspoon oil

Method

Roast cloves, peppercorns, cardamom and cinnamon in just a little oil. Dry roast all other ingredients separately and dry. Pound till very fine. Store in an air tight container.

Copra available at Santhosh Super Market, 2 nd Avenue, Anna Nagar, Chennai

Hi Dan

Maharashtrian Kala Masala is the main spice ingredient in most of the Maharashtrian dishes ( especially in Amti - spiced Tur dal ). It will enhance the taste.

Thanks for comment

Have a great day

Niyaprakash

Idli Dosa Chutney Powder ( Milakay Podi / Pole Pitto )

Homemade Idli Dosa Chutney Powder ( Milakay Podi / Pole Pitto )

Makes: 204 g

Ingredients

1 cup ( 200 ml ) urad dal (Indian standard measuring cup of 200 ml / 8 oz capacity)

4 teaspoon red chilli powder

2 teaspoon coriander powder

1 teaspoon salt ( or to taste )

1/2 teaspoon + 2 pinches hing ( asafoetida )

Method

In an iron kadai, dry roast urad dal on a low heat till light brown color and fragrant ( approximate time 15 - 20 minutes and roast continuously ). Switch off the heat.

Finally mix it with red chilli powder, coriander powder, salt to taste and hing ( asafoetida ). Stir it well for 2 minutes. Keep aside to cool.

Transfer this roasted ingredients to mixer bowl and make a coarse ( like rawa / sooji ) powder ( do not make smooth ).

Serve with idli / dosa and mix it with oil.

Chakli / Murukku / Chakkuli ( all time favorite snack )

Makes: 250 g

Ingredients

1 cup ( 100 g ) boiled rice ( Idli rice )
60 ml thick coconut milk
1 cup ( 100 g ) urad dal
1/2 teaspoon til ( sesame seeds )
1/2 teaspoon jeera ( cumin seeds )
1 teaspoon butter
1/2 teaspoon salt ( or to taste )
250 ml cooking oil

Method

Soak the rice in water for 1 hour. Drain out water and grind to a fine paste with 25 ml coconut milk ( instead of water add coconut milk during grinding ).

Roast the urad dal on a dry tawa until light brown and make a fine powder in a mixer.

Add the powdered urad dal to the rice paste.

Then add til, jeera, butter and salt to taste. Mix well and make it as thick as chapati dough with remaining coconut milk ( approximately 25 ml )

Put this chakkuli dough in a murukku / chakali mould and press it to chakali shapes ( or desired shapes and sizes ) on a paper.

Heat oil in a wide kadai / frying pan and reduce heat to medium. Transfer this chakkulis / murukku into the cooking oil and fry on a medium heat until light golden color in batches. Drain out oil and store in an air tight container.

Unniyappam / Godu Appo

Makes : 14 -16

Ingredients

For batter:

Rice flour – 1 cup ( 100 g )
Whole wheat ( atta ) – 1 cup ( 100 g )
Jaggery -1 - 1/4 cup ( or to taste )
Well ripe banana – 4 small ( mash well )
Water for mixing ( approximately 1 cup )
Cardamom powder – ¼ teaspoon
Cooking soda (1 pinch)
Ghee -1 tablespoon
Non – stick unniappam kadai

Method

Mix all the batter ingredients ( from 1 - 6 ) together and blend in a mixer. Batter should be just like ‘’ Idli batter ‘‘and pouring consistency. Keep aside for 2 hours. Finally mix with 1 pinch cooking soda.

Heat kadai on a medium heat. Sprinkle each mould with little ghee.

Pour batter in each mould ( ¾ th of the mould ). Sprinkle little ghee again over batter. Cover with a lid and cook on a low heat for 8 - 10 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma ). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes.

It’s a delicious after school snack and it’s also a very popular sweet.