HOW TO MAKE BLACK PEPPER POWDER

     I have always felt intimidated when it comes to managing my Spice Cabinet.  A challenge of its own with Spices, can I say somewhere around 50 or 100 different spices, sometimes even more? Indian Kitchen is loaded with a Cornucopia of Spices.  Along with it comes the long number of Spice Powders stacked up in the cabinet ready to be used into the dishes demanding specific flavours.  Sambar Powder, Rasam Powder, Garam Masala to name the few. Meticulously sun-dried spices ground into Spice Powders for ready to use purposes.  Mix and match and there you go with a different concoction of various spices ready to cater to add flavour, taste & aroma into the dish.
     I have never felt difficulty in storing large quantities of spices when I was in India.  You see a small weevil in it and there I go punishing the Spices to stand in Sun for a whole long day and specifically on a Sunny day. But living in a place with high humidity, mostly Cloudy with the chance of Meatball, no, no, no...  with a daily chance of a Shower.  Punishing my Spices to stand up on the Bench, I mean in the Sun has gone out of my hands.  So they've become so unruly, undisciplined... and gets loaded with Weevils.  So I got into a practice of buying small quantities and store them in small bottles for daily use, remaining there it goes into my freezer. Same goes to the spice powders. I go hunting for fresh Spices every month. But to be frank I still have a box of Black Cardamom and a box of Cambodge dating back to Indus Valley Civilization.  Just kidding... I have these spices for more than 13 years, my SIL who has a farm gave me a whole batch when I was shifting to Malaysia.   They lie tightly shut inside an airtight container, left in the freezer.  I relieve them out of the place, whenever I need them in a recipe.
     Though I stack up numerous homemade Spice Powders from time to time, I make sure to make small batches and renew them as the stock starts to deplete.  This way I rescued my previously Vibrant Spices & Spice Powders turning into musty pale simulacrums.  Also, I feel preparing small batches helps to retain the flavour in it.  Me sitting at home 24x7 with no other work to do, I have my whole lot of time for all this stuff.  But in this long encounters with Spices, there was one spice which never let me down, one which never got Old.  And that was the good Old trusty Black Peppercorns. 
      Ok when talking about BLACK PEPPER POWDER, it is quintessential in a kitchen. One of the simplest ingredients, when added in  modest amounts, Black Pepper is subtle & unassumingly enhances other flavours in a dish. But in certain dishes like Pepper Chicken, Black Pepper Mushroom Sauce, black pepper deserves a chance at the centre stage. This humble spice turns into a superstar, in these dishes. I use Pepper & Pepper Powder lavishly in my kitchen  and it is one spice & spice powder which gets used up before it has a chance to turn old and bland.
     I thought of writing this post when many of my acquaintances asked me how to make Pepper Powder at home.  They were all used to store-bought ones and when I told homemade Pepper Powders are way better & it is one simple stuff, which could be incorporated within minutes, they were literally in awe.  So again this recipe is for beginners and who do not know how to make Black Pepper Powder at home.
     Choose the fresh and good quality of whole Peppercorns for flavour-filled Black Pepper Powder.  Sun Dry the Peppercorns for longer shelf life. Dry roasting the Peppercorns bring out an aroma unique to Peppercorns. And the major factor to get the flavours intact every time you use it,  store them in airtight containers, kept away from heat, sunlight and moisture. If you get everything right, then these Homemade Black Pepper Powder stays good for months.


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Cuisine -  Indian
Recipe Type - Spice Powder
Spice Level - High
Difficulty - Easy
Yields - 1/2 - 3/4Cup(approx)
Author: SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE BLACK PEPPER POWDER

HOW TO MAKE BLACK PEPPER POWDER

INGREDIENTS:

Black Pepper Corns - 1/2 Cup

METHOD:

• Dry roast the Peppercorns on a very low flame until it turns aromatic.
• Keep it aside until it cools down.
• Transfer it to a small Mixer Jar/Coffee grinder.
• Grind it into a coarse/fine powder.
• Once ground transfer the Black Pepper Powder into a clean & dry airtight container.
• Stays good @ room temperature for up to 2-3 months.
• Alternatively use Pepper Mills to make fresh Black Pepper Powders on the go. 
• Or if you are an Old School, the humble Stone Mortar & Pestle serves the purpose.

NOTES :

• Can sundry the Peppercorns before preparing the Black Pepper Powder, but it is purely optional.
• Dry Roast the Peppercorns on a very low flame.
• Care should be taken not to burn the Peppercorns which will totally spoil/alter the taste of the Black Pepper Powder.
• Cool the ingredients before grinding it.
• If stored properly stays good for about 2-3 months in room temperature.
• Store it in the freezer for longer shelf life.
• Black Pepper Powder can be used while making Chicken Pepper Fry, Chicken Sukha Varuval, Pichu Potta Kozhi, Kerala Style Pepper Chicken, Buttermilk Fried Chicken.
• Can add it while making Mutton Curries too.
• Sprinkle a hearty amount of Black Pepper Powder while making Omelettes, Fried Eggs, Scrambled Eggs, Sunnyside Up, Boiled Eggs etc., 
• Black Pepper Powder can be used to spice up the Soups or Rasams.

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MILK RAVA KESARI - PAAL KESARI

HOW TO MAKE MILK RAVA KESARI RECIPE / PAAL KESARI

MILK RAVA KESARI - PAAL KESARI

INGREDIENTS:

For Milk Rava Kesari/Paal Kesari:

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 11/2 Cups
Milk - 2 Cup

For Garnishing:

Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.

MILK RAVA KESARI - PAAL KESARI

METHOD:

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 11/2 Cups of Water in a separate Pan.
• Boil 2 Cups of Milk in a separate Pan and keep it aside.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Slowly pour in 2 Cups of hot Milk and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Rava/Semolina is cooked, add Sugar and mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Milk Rava Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Milk Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
• Serve Milk Rava Kesari/Paal Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

MILK RAVA KESARI - PAAL KESARI

NOTES:

• Perfectly roasted Semolina yields perfectly textured Milk Rava Kesari.
• Adjust the amount of Milk/Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Milk Rava Kesari.

BEETROOT CHUTNEY

     Beetroot Chutney is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian Chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour to this Beetroot Chutney. My SIL Nithya adds Radish along with Beetroots and prepares a Chutney which is also equally tasty & nutritious.  Will post the recipe soon.
      There are different versions of Beetroot Chutney, where the basic ingredient, Beetroot remains the same but the Dhals/Lentils added into the Chutney varies.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & have used Dry Red Chillies to spice up the Beetroot Chutney.  I have used a bit of Tamarind and have added a pinch of Sugar/Jaggery which balances the overall taste of the Chutney. This Chutney is to be loved for its beautiful colour, mild Sweetness, wonderful taste and above all, it is loaded with Nutritional Value.
Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO MAKE BEETROOT CHUTNEY

BEETROOT CHUTNEY

INGREDIENTS :

Beetroot(grated) - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Dry Red Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

For Tempering:

METHOD :

• Clean, Wash & Peel the Beetroots and grate it.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Snap off the Dry Red Chillies, add it along with the above ingredient and saute it for a while.
• Add the grated Beetroot and fry for a while on a very low flame until the raw flavours go.
• Cover and cook for a few minutes, stirring occasionally.
• There is no need to add water while sauteing the Beetroots.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for a few minutes.
• Do not allow the ingredients to burn.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Beetroot Chutney into a smooth Paste.
• Meanwhile, heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Pour the tempering to the Beetroot Chutney.
• Beetroot Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with Rice too.

NOTES:

• Can substitute 1/2 the amount of grated Beetroots with Carrots/Radish.
• Can substitute Dry Red Chillies with Green Chillies.
• Adjust the number of Chillies to suit your spice level.
• Can add more Coconut if preferred.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the grated Beetroot just fry until the raw flavour goes and it cooks.
• Adjust the consistency of the Chutney as per your preference.

Grinding the Perfect Idli & Dosa Batter in Mixie

For a detailed recipe on making Idli using a wet grinder, click here..."

Cuisine: South Indian
Course: Main Course
Difficulty: Medium
Author: SM

Preparation Time: 15-20 Minutes
Soaking Time: 4-5 Hours/Overnight
Fermenting Time: 8-10 Hours/Overnight
Cooking Time: 10 - 15 Minutes

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Grinding the Perfect Idli & Dosa Batter in Mixie

Essential Tips and Tricks for Perfect Idli Dosa Batter in a Mixer Grinder

    Before diving into the recipe, let's discuss the ingredients, along with some essential Secrets to Perfect Idli Dosa Batter in a Mixie. This versatile batter can also be used to make Uthappam and Paniyaram. If you're a beginner, take the time to read all the details before starting the process—it's worthwhile and will help you achieve the best results.

Why is Grinding Idli Dosa Batter in a Mixie Complicated?

    Grinding Idli Dosa batter in a Mixie can be tricky due to the small motor and the heat generated during repetitive grinding. This heat can cause the batter to warm up quickly, which, while encouraging bacterial growth for fermentation, can also overheat and kill the beneficial bacteria. This leads to the batter turning sour prematurely, affecting the fermentation process and ultimately the texture and taste of your Idlis and Dosas.

    To avoid this, it's crucial to grind the ingredients, especially the Urad Dhal, using ice-cold water. Alternatively, you can refrigerate the soaked rice and Urad Dhal for a few hours before grinding. Cold ingredients help reduce the heat generated during the grinding process, ensuring proper fermentation and preventing the batter from turning sour too quickly.

NASI KAK WOK

ROSE MILK - BANDUNG ROSE SYRUP

HOW TO MAKE ROSE MILK - INDIAN STYLE

ROSE MILK - BANDUNG ROSE SYRUP

INGREDIENTS:

For Rose Milk:

Optional Ingredients:

For Garnishing:

METHOD:

 

• Chill the Milk in the refrigerator for a few hours. 
• Fill a Boston Shaker with some Ice Cubes.
• Pour in the Rose Syrup & Chilled Milk into it.
• Shake well until well combined.
• Pour in the Rose Milk/Bandung into a tall glass.
• Garnish Rose Milk with soaked Basil Seeds & fresh/dry Rose Petals (Optional).
• Serve Rose Milk chilled, immediately.

NOTES: 

• I usually chill the Milk in the refrigerator before making Rose Milk.
• Can add more Ice cubes if you prefer to.
• Traditional Rose Milk is not watery.
• Adjust the amount of Rose Syrup to suit your preference and sweet level.
• Garnishing the Rose Milk with Basil Seeds & Rose Petals are truly optional.
• Can simply mix all the ingredients in a big bowl, too.

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

ROSE MILK-BANDUNG ROSE SYRUP

INGREDIENTS:

For Bandung Rose Syrup:

Optional Ingredients:

For Garnishing:

METHOD:

 

• In a large bowl, combine the Rose Syrup, Evaporated Milk.
• Pour in the Water and stir well until well combined.
• Top it up with few Ice cubes.
• Pour in the Bandung Rose Syrup into a tall glass.
• Garnish Bandung Rose Syrup with few teaspoons of cooked Barley/Rajma/Red Bean, few teaspoons of Sweet Corn or with few pieces of Grass Jelly(Cincau) (Optional).
• Can add all the above garnishing or play around with one or two of your preferred ingredient.
• Serve Bandung Rose Syrup chilled, immediately.

NOTES: 

• Traditionally, Bandung Rose Syrup is slightly thinner than Rose Milk.  Adjust the consistency to suit your preference.
• Can substitute Evaporated Milk with Condensed Milk (use about 2-3 Tablespoons).
• Condensed Milk & Rose Syrup have added sugar in it.  Adjust accordingly.
• Adjust the amount of Rose Syrup to suit your preference and sweet level.
• Can add more Ice cubes if you prefer to.
• Garnishing Bandung Rose Syrup with Barley or Rajma/Red Bean or Sweet Corn or with few pieces of Grass Jelly(Cincau)are truly optional.
• If preferred, serve Bandung with all the above garnishing, or play around with one or two of your preferred ingredient.