Carrot Pakoda

Ingredients:
250 gms carrots, cut into thin round circles50 gms maida (all-purpose flour)50 gms besan (gram flour)1 tsp ginger-garlic pasteSalt to taste1/2 tsp chili powder1 cup curd (yogurt)4-6 green chilies, slit lengthwiseFew sprigs of curry leavesOil for fryingA pinch of orange color

Method:
Mix maida, besan, ginger-garlic paste, salt chili powder, curd, orange color in a bowl along with water and make a fine pakoda batter.
Heat oil in a deep frying pan, dip the carrot circles in the batter and fry in oil until golden brown.
Heat 2 tsp of oil in another pan and fry the green chilies and curry leaves for a while. Also add fried carrot circles and fry for 5 more minutes. Remove and serve hot.

Kootu Powder

Ingredients

Red chillies 6-8, Urad dhall 1/2 cup, Pepper 2 t.spoons, Hing 1/2 t.spoon, Curry leaves a few

Method

Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley.While making vegetable kootu, mix 1 t.spoon of kootu podi with2 t.spoons of coconut and grind this, and add it to the boiling vegetables.

Curry Powder

Ingredients

Red chillies 8-10Channa dhall 1/2 cupCorriander seeds 1/4 cupHing 1/2 t.spoonCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley.

Cumin and Pepper Rasam Powder

Ingredients

Red chilles 6Thuvar dhall 1 cupPepper 1/4 cupCumin seeds 1/4 cupCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except curry leaves without oil until the flavour comes out. Grind the above with curry leaves coarseley.

Cumin and Pepper Rasam Powder

Ingredients

Red chilles 6Thuvar dhall 1 cupPepper 1/4 cupCumin seeds 1/4 cupCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except curry leaves without oil until the flavour comes out. Grind the above with curry leaves coarseley.

Rasam Powder

Ingredients

Red chillies 1/4 cup (about 5-8 chillies)Corriander seeds 1 cupThuvar dhall 1/4 cupMethi 1/2 t.spoonPepper 1/4 cupCumin seeds 1/4 cupMustard 1/2 t.spoonTurmeric 1/2 t.spoon

Method

Dry roast every ingredient except cumin seeds and turmeric until the flavour comes out. Fry methi until it turns dark brown.Grind the above with cumin seeds, and tumeric coarseley.

Sambhar Powder

Ingredients
Red chillies 1 cup (about 15-20 chillies)
Corriander seeds 1.5 cups
Channa dhall 1/4 cup
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1 t.spoon
Curry leaves 1/4 cup
Turmeric 1/2 t.spoon

Method
Dry roast every ingredient seperately without oil till the
flavour comes out. Fry methi until it turns dark brown.
Grind the above with curry leaves, and turmeric into nice powder.