SIMP (South Indian Masala Powder).

Kindly thanks to my friend Viji.

Ingredients: 2-tbsp split green gram, 2-tbsp Bengal gram, 7-8 black peper, 5-6 cashews, 1-tbsp coriander seeds, 1-tbsp hing (asafoetida), 1-tbsp sesame seeds, 1-tbsp cumin seeds, 1-tbsp red chilli powder, 1\2-tbsp turmeric powder, 1-tbsp dry mango powder, 10-12 curry leaves,Salt to taste. Method: Step 1: Roasted spilt green gram, Bengal gram, sesame seeds, cumin seeds, black pepper, and coriander seeds. All seeds roasted separately.

Step 2: Then grind all this roasted masala with curry leaves.

Step 3: Then add red chilli powder, turmeric powder, mango powder, salt and hing.

Step 4: Mix well and add cashew powder in it.

Step 5: Keep it in the air tight container. This is use in many South Indian dishes.

ngredients for Rasam Masala Powder:

coriander seeds(dhania) - 1 cup cumin seeds(jeera) - 3 tablespoons black pepper seeds - 1 table spoon red chilli powder - 2 table spoons mustard seeds - 1 1/2 teaspoon fenugreek seeds(methi) - 1/2 teaspoon turmeric powder(haldi) - 1 teaspoon asafetida(hing) - 1/2 teaspoon curry leaves - 2 table spoons

Making Rasam Powder:

1. Dry roast all the items separately on low flame except turmeric and asafetida . 2. Grind together with turmeric and asafetida to a fine powder. Store in an airtight jar. You can use this rasam powder as and when you want for up to one year. - See more at: http://www.vegetarian-cooking-recipes-tips.com/rasampowder.html#sthash.YQ2Z6Ffc.dpuf

How to make Lime Pickle - Lemon Pickle

Ingredients for lemon pickle:

Limes - 10 No. Red chilli powder - 1 table spoon Salt - 3 table spoons fenugreek seeds(methi) - 1/2 teaspoon Turmeric powder - 1 teaspoon Asafoetida(hing) - 1/2 teaspoon

Preparation

Roast lightly fenugreek seeds. Grind/pound to fine powder Cut Limes in 4 or 8 pieces, as you wish. I usually cut them in 8 pieces.

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons Mustard seeds - 1 teaspoon

Turmeric powder(haldi powder) - 1/2 teaspoon Asafoetida (hing)- 1/4 teaspoon

Make Seasoning:
1. Heat Oil 2. Add Mustard seeds, Turmeric powder, Asafoetida 3. Cool completely before adding to pickle

Making Lime pickle:

1. 2. 3. 4. Mix together lime pieces, salt, red chili powder, fenugreek, turmeric and asafetida. Add the cooled seasoning Mix well and fill in dry airtight bottle. Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Lemon Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc. It is best with curd rice
- See more at: http://www.vegetarian-cooking-recipes-tips.com/limepickle.html#sthash.kMh37OcX.dpuf

Ingredients for Sambar Masala Powder:

2 table-spoon Chana dal 2 table-spoon Urad dal 1/2 t-spoon Whole black pepper (Khadi Kali Mirch) 2 t-spoon fenugreek seeds (methi) 1 t-spoon mustard seeds (rai) 1/2 cup coriander seeds (Dhaniya) 1 t-spoon asafoetida (hing) 5 red chillies (lal mirch) 1 table-spoon curry leaves (Kadhi patta)

How to make Sambar Masala Powder:

Roast chana dal, urad dal, black pepper, fenugreek seeds and mustard seeds one by one till they give a nice blend. Then, combine coriander seeds, asafoetida, curry leaves and red chillies. Dry Roast them. Grind all the roasted ingredients together to form a smooth powder. Store Sambar Masala in an airtight container.

Healthy Wholemeal Vegetarian Pau

Posted by admin on Jul 29, 2012 in Chinese Recipe | Comments Off

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Healthy Wholemeal Vegetarian Pau Filling: 3 tbsp oil 3 pcs firm bean curd, diced 5 mushrooms, soaked and diced 250g yambean (sengkuang), diced 100g vegetarian char siew, diced

Seasoning (Mixed) : 2 tbsp light soya sauce 2 tbsp vegetarian oyster sauce 1 tsp sesame oil, tsp pepper, 1 tsp sugar

Thickening (Mixed): 1 tbsp corn flour, 3 tbsp water

Skin A: 400g plain flour 100g wholemeal flour 2 tsp instant yeast 60g castor sugar 300ml water 30g shortening

Skin B: 1 tsp double-action baking powder

Method: 1. Filling: Heat up oil, stir-fry firm bean curd until lightly brown. Add mushrooms, sengkuang, vegetarian char siew, seasoning and stir well. Cook until sengkuang is soft. Thicken with corn flour water, taste and dish up. Leave to cool, chill in the fridge for 3 hours before using. 2. Skin: Knead A until smooth. Leave to prove until double in size. Add in B and mix into a smooth dough. Leave to rest for 15 minutes. 3. Divide dough into 24 portions. Shape into balls, flatten and wrap one part of filling. Leave to prove for 15 minutes. Steam for 12 minutes until cooked. Serve ho.

NOTE: This can be made into plain pau without any filling. Some raisins and nuts can be added and formed into a round shape. ChengWoh.com a provider of chinese herbs since 1933. Visit their site for more information.

CUSTARD PAU (STRAIGHT DOUGH METHOD) Ingredients: Makes 12 170g cake flour 170g pau flour 1/4 tsp salt 45g castor sugar 1 1/2 tsp instant yeast 160g water 10g shortening Custard filling: 10g custard powder 50g tung min flour (wheat starch) 100g castor sugar (amended on 18-04-06) 100ml milk 50g butter 1 no. large egg, lightly beaten. Methods: Sift cake flour, pau flour and salt into a mixing bowl. Combine castor sugar, yeast and water with flours. Blend to mix well. Beat using dough hook for 2-3 minutes until a smooth dough is formed. Add in shortening. Continue to knead until the dough is smooth and elastic (for about 10 minutes) (Note 1). Prove dough for 60-90 minutes until dough passes the finger-tip test (Note 2). Meanwhile, prepare custard. Combine custard powder, tung min flour and castor sugar in a non-stock pan. Add milk and stir mixture over low heat till well mixed (Picture 1). Add butter. When butter has dissolved completely, turn off heat. Keep stirring mixture while gradually adding in beaten egg (Picture 2 & 3). When dough has passed the finger-tip test, divide dough into 12 equal portions (about 45g each). Roll dough into rounds, covered with a damp cloth and set aside to rest for 5 minutes.

Use a rolling pin to roll out a portion of dough such that edges are thinner than the central part. Place some custard filling in the centre and wrap to form a pau (pleat or round as you preferred). Place pau on a piece of parchment paper. Repeat for remaining dough. Prove pau for 15-20 minutes. Boil water in a steamer. Steam custard paus over rapid boiling water for 10 minutes. Serve while paus are still hot. Notes: Unlike bread dough, dough for pau does not have to be kneaded to the thin membrane stage. Knead until gluten is formed in dough. Use the "finger-tip" test to check if the dough has fully risen. Press dough with your finger tip. If the impression stays, it is ready to go on to shaping. If the impression spring back, continue proving. Please adjust water content of this recipe. Remember amount of water required depends on type of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the pau. Avoid water condensate at steamer's lid from dropping to the pau. Dry lid with a cloth every time you remove the cover of the steamer. Important notes for the making of custard: - Cook custard at slow heat. - For a smooth, non-lumpy custard, keep stirring at all times. - Add milk into the dry ingredients a little at a time. Keep stirring at all times. - Lightly beat the egg in a bowl before pouring it little by little in to the mixture. Keep stirring. - For softer custard, do not cook custard for too long before adding egg. This is to prevent it from drying up too

How to make Curry powder: Ingredients: Bay leaf Cardamom Cinnamon 1 no 6 nos 2 nos

Cloves Coriander seeds Cumin seeds Curry leaves Fried Onions -

5 nos 1 cup cup 5 springs 1 tbsp 10 gms tsp 1 tsp 6 nos tsp

Garlic roasted flakesMustard seeds Pepper corns Red chillies Turmeric Directions: -

Dry roast all the ingredients and add fried onions, roasted garlic, turmeric, cool and put them in the blender to make a powder. Store in air tight container. These colourful spices make the food tasty and add variety to it. Addition of just one spice brings a tremendous change in the taste of a dish. Use these to stay healthy and for delicious food. Do try out this curry powder and enjoy the eating the dish. For preparing the curry powder, watch the video at:
MADRAS CURRY POWDER (aka Chennai Curry Powder) Ingredients: 2-3 dried red chilies 2 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp black peppercorns 4-5 fresh curry leaves 1 tsp black mustard seeds 1 tsp turmeric (haldi) METHOD:

Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.