Chettinad Fried Rice Masala /How To Make Chettinad Fried Rice Masala / Podi Varieties

Chettinad Fried Rice Masala --I never heard about the masala until i learnt from our chef.Few Years back we owned our indian restaurant here.A chef came from our native pondicherry .As all pondicherrians known hotel mass which is situated near in new bus stand.

He worked in that hotel and came here to work with us.One day i went our restaurant specially he preapred chettinad chicken fried rice and served it for me.I fallen love with that taste and asked the recipe.

Kindly he shared the secret recipe and the key ingredient of the rice is freshly prepared ground masala.Strictly told me that without curry leaves dont prepared this masala,as the taste wont be good.Thxs to the great chef and he shared the ingredients in grams.

So i also give in gram measurement only,kindly use the weighing scale to measure the ingredients.

Due to my laziness i postponed to share the recipe.Finally the day came and share here,In future it will be helpful for my daughter too...


Ingredients

Cinnamon - 25 g
Cardamom - 10g
Cloves -10 g
Pepper -17 g
Jeera - 12 g
Fennel seeds - 10 g
Dry Red chillies -25 g
Curry leaves - 5 sprigs
Cashews - 25g
Roasted gram dal - 25g
Coriander seeds - 10gm
Bay leaves -2


Method

*Dry roast the ingredients sperately without getting to burnt in a low flame.

*Once cooled down ground to a fine powder

*Once the masala  cooled down completely stored it in a airtight container.

Vangibath / Brinjal rice | Authentic Vangibath recipe

Vaangibath / Brinjal Rice is very popular rice dish

First let us know how to make Vangibath Powder

Ingredients

Coriander Seeds - 1 1/2 tbspn
Channa Dal - 3/4 Tbspn
White Urad Dal - 3/4 Tbspn
Red chillies -2
Kashmiri Chilli - 4 (Its gives nice colour )
Cloves - 2
Cinnamon Sticks  1" size - 2
Oil - 11/2 Tbspn

Method 
*Heat Oil in a pan  roast the ingredients one by one .Once it cooled down grind it in mixie to a fine powder.Cools down completely and stored it in a airtight container.

Vangibath Recipe

Ingredients

Cooked Rice - 2 Cups
Vangibath Powder - 1/4 cup
Small Brinjal - 6 (Cut it into a medium size)
Salt -To taste
Oil - 1/4 Cup
Mustard Seeds -1 tspn
Channa dal -1 tspn
Curry leaves -1 sprig
Turmeric pdr -1/2 tspn
Jaggery - 1 tspn
Tamarind Paste - 2 tspn
Grated Coconut -1 Tbspn

Method

*Keep the cut brinjal in water to avoid discolouration.

*Heat oil in a pan add the mustard seeds+channa dal and curry leaves one by one .Fry it until it turns golden brown.

*Now add the squeeze the water from the cut brinjal and turmeric powder.

*Cover and Cook it for 5-10 mins in low flame.

*Once the brinjal is cooked add the salt+vangibath pdr+tamarind paste+jaggery+grated coconut.Mix it well.

*Cook it very low flame until the oil leaves the mix.

*Now add the rice,mix it gently.

*Cover it and let it be on low flame for 5 mins and switch off the flame.

*Now Vangibath is ready to serve,Enjoy with Papad / Raita /Potato Fry

MY NOTES

*Try to use Green colour brinjal,it gives nice flavour to the dish.Here its difficult to get that brinjal so i used small purple brinjal.

*For Vangibath masala try to use kashmiri chillies it gives nice colour..

Udupi Rasam Powder /Rasam Podi / Saarina Pudi

Udupi Rasam Powder is the KING RECIPE in udupi cuisine.if you have this powder in your pantry then you can prepare this rasam in jiffy. In Udupi cuisine they dont use onion & garlic.Coconut oil is used for cooking.

Ingredients

Coriander seeds/ Dhania - 1 cup
Jeera / Cumin Seeds  - 1/4 cup
Fenugreek seeds /Vendhayam - 2 tbspn
Curry Leaves - 2 sprig
Dry red chillies - 1/2 cup
Kashmiri red chillies /Byadagi Red chillies- 1/2 cup (For Colour )
Coconut Oil - 1/4 cup

Method

*Heat oil in kadai  and fry the both chillies.

*Keep it aside and add the remaining ingredients fry it one by one.

*Once the roasted spices comes to room temperature,powder it.

*Let it cool and store it in a airtight container.

MY NOTES

*Make sure the species not to get burnt.

*It can be store upto more than a month.