Sunday, 31 March 2013

HOW DO THE PLANES FLY ???

I share this fascination for the bird in the sky, along with many other things with my late mother. Once when I was just a kid, I remember the plane arriving in Yeramaras near Raichur. It was, I vaguely remember, to facilitate the visit of the then Prime Minister Indira Gandhi to Raichur. I ran along with my mother and her friends to the temporary make shift aerodrome and was awestruck by the sheer beauty and the magnificence of the steel bird.Though we were not allowed to get in, I think the elders  managed to have a dekko at the inside.


Vroom!!! That sound and the sight of the airplane blazing through the blue sky never ceases to fascinate me. Having born and brought up in small town Raichur,sighting the airplane was always a rarity. Hyderabad Karnataka area has remained the same even after decades with inadequate infrastructure and inclement weather.

The North Karnataka districts always had the misfortune of being neglected parts of the state. But not entire north Karnataka  Just the way South India means Madras and South Indians Madrasis to the “Northies”, all the districts of the north are referred to as backward areas. But among them, Belgaum has the fortune of being the pie of the eye, thanks to Thakre and their ilk. Gulbarga again is positioned better, thanks to its proximity to Sholapur in Maharashtra. I feel the most neglected among the lot are Raichur, Bidar and Bijapur districts in spite of Kharge and Dharam Singh, Byadagi menasinakai and Ilakal and molakalmooru sarees.

Post marriage I arrived in Bangalore and the South Bangalore being in the closer proximity of the airport, I could always hear the big roar and have a clear vision,sighting some of the parts of the plane and its lights. The city folk,used to the sight of the planes flying overhead all the time and also being prim and proper, never bothered to look up where as I had to try very  hard to control the urge to look up and stare, standing in the middle of the road. But I found an alibi once my children were born. I would stand in the road, looking up and pointing my finger to the sky and devour that awful sight. Most of the time my children would join the fun but I was generally excused for standing in the middle of the road and staring,with people around passing me with an indulgent smile on their face at the naive mother and the children.  

Though we may thank Capt. Gopinath for opening up the skies to the Indian middle class, he has to share the blame for turning the high and elite Indian airports into luxury Bus stops. When I first flew to Mumbai, the treatment meted out was no less than the one reserved for her highness, with hot wet towel being offered to wipe at the start of the journey, followed by loads of snacks, chocolates and beverages. We used to be indulgently pampered with  music and magazines throughout the journey of two hours. But now, the flight charges may have depleted, but the shops at the airport are making a killing, charging as they please. Imagine, the poor man's hatti coffee, available elsewhere for just five bucks is charged fifty five rupees at the airport. Mind it, once you check you may have to cough up a whopping seventy rupees for the same tiny cup. Choice is yours!

And then there was Mr. Moneybag's – not anymore? - Mallya's Kingfisher , the embodiment of Good Life. Not just the glossy inside and the beverages  the King of Good Times offered his customers splendid TV screens with different channels,flashy earplugs and fine seats but also the best looking air hostesses, what with the poor ( pun intended ) guy and his son spending most part of their lives selecting the calender girls and making them air hostesses in their airlines.

I have a secret lingering doubt at the sheepish grin on my hubby's face when we had booked the tickets to Delhi on King Fisher. His explanation that we should have an experience of all the airlines in the market had not cut much ice with me. Neither then nor now.  But I was more than compensated by the pleasure of having two screens in the monitor that offered the pilot's view from the cockpit and also the map of the exact location on the ground we were covering. I was totally engrossed in the screen view and let my hubby have his little fun.  In between was the company of the passengers who provided some free humor trying to put on and breaking those huge ear plugs and trying to hide their embarrassment!

But nowadays, any Tom Dick and Harry can rub shoulders with the Amitabhs, khans and the kapoors of the world and even grannies wearing nine yard sarees walking nonchalantly through the flight with a feel and look of having seen it all. But has any of this familiarity doused my curiosity? No sir, sorry. On the contrary, it has fueled the passion. Since childhood Maths and English and subsequently Computers have been my favorite subjects. But now I have a deep sense of regret for not having gone for the science subjects like physics and mechanics. ( By the way when I expressed this feeling to my son, he suggested that I can go for the study of “ Physics for the Dummies”. Hope I will learn at least some of the basic elements before long and avoid being referred to by that word! )

But before that I decided to study how a plane fly. I Googled and found the NASA website. I read, re-read and re-read. It was just Greek and Latin. Lack of the knowledge of Physics made the words just twirl around my head. It challenged me all the more. I again started poring over the books and ultimately got a reasonably good understanding of the basics. There may be at least some persons like me who share my curiosity about these flying machines. So here it is : HOW DO THE AIRPLANES FLY? 

HOW DO THE PLANES FLY?

The four forces that are used for a plan to fly are lift ( to force the plane upwards), weight gravity ( which acts as a downward force), thrust ( that force the flight forward) and drag ( the air resistance or the backward acting force). These four forces in tandem help an airplane to fly.

Gravity opposes lift, thrust opposes drag. When an aircraft takes off, its thrust and lift must be sufficient to overcome the aircraft's weight and drag.While flying at constant speed, thrust equals drag and lift equals the pull of gravity. On the contrary, while landing, an aircraft's thrust must be reduced safely below its drag, as its lift is reduced to levels less than its weight.

First thing to be understood is  that air, like water is fluid and a lift can be generated only when the fluid is in motion. Either the wing should be moving or the air around it. Most of the time the wing does the moving even though
the air too would be moving to some extent.  

The wings of the airplane have a special shape : the upper surfaces are curved and the lower surfaces are flat. This shape works along with the fluid motion of the air to create a lift. When the air moves around the wings, it goes both on the top and the bottom area of the wings. When the air goes over the upper curved surface, its pressure is reduced by the centrifugal force of the air that flows across the curved upper surface, and it is accelerated downwards  The wing will be pushed into a region of reduced air pressure above the upper surface because of the higher air pressure beneath the wing. Further the downward acceleration of the air at the edge helps the wings to lift upward.

What is flight turbulence and Why does it occur?

The first time I felt the turbulence, I was scared to my wit's end. Of course by travelling in Raichur district, I had mastered the art of travelling over worst pot holes. It required the highest level of the skills by the drivers to drive on the narrow side of the road as the road always used to be non-existent with big pot holes taking its place.But at least we knew what was happening by peeping out of the window.

But here the plane was shuddering,making unhealthy sounds, and at times suddenly climbing down thousands of feet. Peeping out of the wind further scaring the hell out of me,I started calling the names of all the Gods I could remember to rescue me.

And to make the matters worse, the pilot gave a warning about the situation and promised his sincere efforts to fly us safely. And we were reminded about those safety steps we were supposed to take in case of an emergency. Aw common! When one will be dropping down tens of thousands of feet in seconds, how can one remember to take care and pull out the safety jacket in case the flight rushes to a sea! Common Mr.Pilot, I may not know how to fly a plane but have common sense to realize when the danger stares me in the face.Anyway thanks for the false feel good reassurance tactics.I would rather they stop making those announcements before the journey. It makes one all the more nervous.


And again What are the Turbulence and Why do they occur?

There are three types of turbulence : Turbulence during storms, Turbulence over mountains and the unexpected Turbulence.


During bad weathers and thunder storms, strong ups and downs in the heart of the storm can shove the airplane up to 6000 feet up or down. "You can't go through them, you've got to go around them." Bendall says of thunderstorms. "That's just the rules of the road." Luckily, weather forecasts, radars and the ground reports help the pilots steer clear of  bad weather.

While flying over the mountain ranges, the air over the mountain forms waves that create a turbulence just the way sea waves can upset a submarine. These may be called mountain waves which the pilots generally anticipate while flying over the mountains.


The most insidious kind of turbulence, clear-air turbulence, is invisible, comes without warning and occurs any time during a flight. One of the main culprits of clear-air turbulence is the boundary between the jet stream—that aerial river that forms where arctic air masses meet warmer air from the south—and the slower-moving air adjacent to it. This invisible boundary shifts unpredictably, and shakes an unstrapped passenger in a jet that crosses it.  If an aircraft has passed through the area ahead of your airplane, your pilot might get an advance warning of turbulence ahead. "But if you're an early morning flight and you're going through an area first, you're going to be 'Probe One.'"


All said and done, flying is a symbol of man's supremacy over science, nature and knowledge. Salute it and cherish it. Happy flying!!!

Thursday, 28 March 2013

The Art of Cooking Tip # 2 How to make Rasam more special?

The Art of Cooking

Tip # 2

How to make Rasam?
chitrannaa.blogspot.in



Want to know the secret of that delightful taste of Rasam at weddings, Temples? 

While preparing the Rasam powder, keep the quantity of Jeera more and use Byadagi Menasinakai. And take care to grind it coarse so that the chilly flakes are visible. It is said that we first taste with our eyes and then with the tongue. Food that is delightful to watch never fails in its taste. 


Happy Cooking :-)

Tuesday, 26 March 2013

The Art of Cooking - Tip # 1 How to make Rasam Special?

                                                                             
The Art of Cooking

Tip # 1

Have you wondered why somebody's Rasam always smelt, looked and tasted better? Here is the secret.

While preparing the Rasam, first mix tamarind juice with jaggery and water and let it boil. While boiling add some curry leaves, coriander leaves and boil some more. Later you add other ingredients. Be warned of neighbors peeping in to know the secret of that wonderful smell! Happy Cooking!



http://www.chitrannaa.blogspot.in

Happy Cooking :-)

How to make Saaru ........The Rasam


http://www.chitrannaa.blogspot.in
Rasam! The quintessential part of the South Indian food has as many flavors as the people savoring them. Irrespective of the other dishes in the menu, Rasam holds its place of pride in every South Indian meal. Be it a regular daily staple food or the wedding lunch or the reception dinner, the South Indian meals can never be complete without delicious cups of Rasam. Come,let us check out the variety of the Rasams being prepared in South India.


  Tur Dal Rasam 

Preparation Time   :     10 Minutes




Cook Time            :     30 minutes

http://www.chitrannaa.blogspot.in
Ingredients           :                     

Tur dal                           1 cup
Tamarind Juice                1 Table Spoon
Tomato                          1 big
Jaggery                          ½ Table Spoon
Red chilly powder            1 Table Spoon
Garam Masala powder      1 Table Spoon
Groundnut oil                  1 Tea Spoon
Mustard seeds                ½ Tea Spoon
Turmeric Powder              ½ Tea Spoon
Green Chilly                    2
Coriander Leaves             a few
Curry leaves                   10-15
Asafoetida                     1 pint
Salt to taste.

P.S : Garam Masala powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to three months.

Instructions :

1.  In a cooker cook Tur dal with tomato. Smash it to a nice paste.
2.  In a thick bottomed kadai mix the cooked dal and put a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3.  Mix the tamarind pulp and jaggery and let it boil for at least five minutes.
4.  While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
5.  Slit the green chillies into two and add.
6.  Let it simmer for five more minutes.
7.  Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8.  Enjoy with piping hot rice and rasam with a spoon of pure ghee.


PS : To alter the taste, use either tomato only or tamarind only or both 

together. Each tastes different yet wonderful.




Lemon Rasam { Kattu Saaru }

Preparation Time              :     10 Minutes



Cook Time                       :     30 minutes



http://www.chitrannaa.blogspot.in



Ingredients                      :



Tur dal                          1 cup

Lemon                           ½ piece

Groundnut oil                  1 TeaSpoon

Mustard seeds                ½ TeaSpoon

Turmeric Powder             ½ TeaSpoon
Green Chilly                    4
Coriander Leaves             a few
Curry leaves                    10-15
Asafoetida                      1 pint
Salt to taste.

Instructions :

1. In a cooker cook Tur dal. Smash it to a nice paste.
2. In a thick bottomed kadai mix the cooked dal and put a big glass of water and let it boil.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3. While boiling add curry leaves, coriander leaves and salt.
4. Slit the green chillies into two and add. If you like the rasam more spicy, grind the chillies and add. It will enhance the flavor and there is no fear of biting the hot chilies' pieces.
5. Let it simmer for five more minutes.
6. Remove from the fire and squeeze in the lemon.
7. Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8. Enjoy with piping hot rice and rasam with a spoon of pure ghee.


Lemon Rasam { Kattu Saaru } with jeera and pepper.


There is another way of doing the lemon rasam. Instead of green chillies, use one spoon each of roasted and crushed jeera and black pepper. Everything else remains the same.


Menasina Saaru  -  Pepper Rasam

http://www.chitrannaa.blogspot.in
Preparation Time       :     10 Minutes
Cook Time                :     10 minutes






Ingredients                     :   



Pepper                       1 Table Spoon

Grated  dry coconut      1 Table Spoon

Rice                           1 Table Spoon

Atta                           1 Table Spoon

Jeera                          1 Tea Spoon

Jaggery                       ½ Tea Spoon

Turmeric Powder           ½ Tea Spoon

Green Chilly                 2

Coriander Leaves          a few
Curry leaves                 10-15
Asafoetida                   1 pint
Salt to taste.

Instructions :

1. In a thick bottomed kadai fry pepper, rice and grated coconut till golden brown.
2. Turn off the fire and add atta.
3. Grind the above to a nice powder and mix it in a glass of water to make a nice paste without any lumps.
4. In a thick bottomed kadai, prepare the tadka with jeera, asafoetida and turmeric powder.
5. Mix the above paste and pour water and let it boil for five minutes. { Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
6. While boiling add curry leaves and coriander leaves and salt.
7. Slit the green chillies into two and add.
8. Let it simmer for five more minutes.
9. Enjoy with piping hot rice and rasam with a spoon of pure ghee.




Goddu Saaru or Neeru Saaru (Plain Rasam):

PS : This Saaru takes least time but tastes awesome. After a tiring day, when you want to eat something hot, spicy and tasty but are in no mood to strain, this rasam is ideal.


Preparation Time   :     2 Minutes
Cook Time            :     10 minutes

Ingredients           :                     
                                                     Tamarind Juice                1 Table Spoon
http://www.chitrannaa.blogspot.in
Jaggery                          1 Table Spoon
Garam Masala powder      1 Table Spoon
Groundnut oil                  1 Tea Spoon
Mustard seeds                ½ Tea Spoon
Turmeric Powder              ½ Tea Spoon
Green Chilly                    2
Coriander Leaves             a few
Curry leaves                   10-15
Asafoetida                     1 pint
Salt to taste.

Instructions :
  1. In a thick bottomed kadai, prepare tadka with mustard seeds, asafoetida and turmeric powder.
  2. Pour the tamarind juice, jaggery and 4 cups of water and let it boil for ten minutes. { Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
  3. While boiling add curry leaves and coriander leaves and garam masala powder and salt.
  4. Slit the green chillies into two and add.
  5. Let it simmer for five more minutes.
  6. Enjoy with piping hot rice and rasam with a spoon of pure ghee.
PS : To get the full taste of this rasam, prepare the rice with a little more water so that when you mix rice and rasam it should turn into a fine porridge.

Soppina ( Greens) Bassaaru   :

Preparation Time   :     10 Minutes

Cook Time            :     30 minutes



Ingredients                           :                     


Tur dal                                            1 cup

Methi or Spinach or both                    1 bunch

http://www.chitrannaa.blogspot.in
Tamarind Juice                                 1 Table Spoon

Jaggery                                           ½ Tea Spoon

Red chilly powder                             1 Table Spoon

Garam Masala powder                       1 Table Spoon

Groundnut oil                                   1 Tea Spoon

Mustard seeds                                  ½ Tea Spoon

Turmeric Powder                               ½ Tea Spoon

Green Chilly                                     2
Coriander Leaves                              a few
Curry leaves                                    10-15
Asafoetida                                       1 pint



Instructions :

1.  In a cooker cook Tur dal with greens with more water.
2.  On cooling, transfer the boiled water on the top of the dal and greens to another a thick bottomed kadai.
2.  Add a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3.  Mix the tamarind pulp and jaggery and let it boil for at least five minutes.
4.  While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
5.  Slit the green chillies into two and add.
6.  Let it simmer for five more minutes.
7.  Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8.  Enjoy with piping hot rice and rasam with a spoon of pure ghee.


PS : The remaining dal boiled with green can be garnished with green chillies and tadka to prepare dal to savor with rice or Roti.

Hoorana Kattu Saaru

http://www.chitrannaa.blogspot.in
PS : Generally, this Rasam is prepared during festivals when Bengal Gram Dal is cooked to make Obbattu. The excess water used to cook is used to prepare this Rasam. But otherwise too it can be prepared as it tastes delicious and goes very well with bondas.

Preparation Time               :     10 Minutes


Cook Time                        :     30 minutes


Ingredients              :


Bengal Gram Dal                    1 cup
Tamarind Juice                       1 Tablespoon
Jaggery                                 ½  Table Spoon
Red chillie powder                  1 Teaspoon
Garam Masala powder             1 Tablespoon
Groundnut oil                         1 Teaspoon
Mustard seeds                        ½ Teaspoon
Turmeric Powder                     ½ Teaspoon
Green Chilli                           2
Coriander Leaves                    a few
Curry leaves                          10-15
Asafetida                              1 pint
Salt to taste.


Instructions :


1. In a cooker cook Bengal Gram Dal. Take care to cook extra time so that the dal is cooked very smooth.
2. Mash the dal to make nice paste adding water.
2. In a thick bottomed kadai mix the cooked dal and put a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3. Mix the tamarind pulp and jaggery and let it boil for at least five minutes.
4. While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
5. Slit the green chillies into two and add.
6. Let it simmer for five more minutes.
7. Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8. Enjoy with piping hot rice and rasam with a spoon of pure ghee.

Kaalina Bassaaru
                                         
Preparation Time          :  10 Minutes


Cook Time                   :  30 minutes

http://www.chitrannaa.blogspot.in
Ingredients                          :


Whole grains of your choice                     1 cup
Tamarind Juice                                       1 Table Spoon
Jaggery                                                 ½  Table Spoon
Red chillie powder                                  1 Teaspoon
Garam Masala powder                             1 Tablespoon
Groundnut oil                                         1 Tea Spoon
Mustard seeds                                       ½ Teaspoon
Turmeric Powder                                    ½ Tea Spoon
Green Chilly                                          2
Coriander Leaves                                   a few
Curry leaves                                         10-15
Asaefetida                                           1 pint
Salt to taste.

Instructions :


1. In a cooker cook the seeds with some extra water.
2. Transfer the water to a thick bottomed kadai.
3. Mix  a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
4. Mix the tamarind pulp and jaggery and let it boil for atleast five minutes.
5. While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
6. Slit the green chillies into two and add.
7. Let it simmer for five more minutes.
8. Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
9. Enjoy with piping hot rice and rasam with a spoon of pure ghee.


PS : The grams can be garnished with green chillies, onion, tomato, coriander and curry leaves and can be savored with Rice or Chapati.


In the same fashion, instead of grams, you can use greens to make Soppina Bassaaru.













Monday, 25 March 2013

How to be a successful Blogger ?

Hello senior bloggers ! I am a fresher here and already have become a big fan and have got addicted to blogging. When I tried to explore the blogger.com to learn more about it, one thing I noticed that most of the experienced bloggers have taken pains to give tips and have written posts to give guidance to the freshers. How endearing and thoughtful!

 I think as an experienced blogger when one come across questions and doubts at bloggers' forum one feels obliged to guide and write such a hub. To be frank though I am a raw new comer, I am also tempted to give advice and guidance sometimes on forums when I know the answer. But naturally! It is like one week old baby giving advice to the new born " cry! then only mother will give you milk!"



[ HOW TO EARN A MONEY THROUGH INTERNET ]

But my this post is at the other extreme end of the spectrum. Even after going through the bloggers' forum and reading the faqs and question answers still some doubts persist in new bloggers' mind. They may be out and out technical or just plain silly. But i know we are all wise on retrospection. Such doubts no doubt must have arisen in most of our new comers' minds and after going through the forums, I know that new bloggers always had such doubts and experienced bloggers are always willing to guide the new comers.


Let me tell you how my experiment as blogger started. After writing some 25 posts in a blog covering a wide range of subjects, rightly named as chitrannaa - a mixture of everything, over a period of one year, after taking care to write 100% original articles with good content I applied for Google Adsense. I had read that for Indian blogs, waiting period is six months and that I must have a privacy policy, the blog should not contain adult content and I should give all my personal details like name address etc correctly. But when I applied twice, the ad-sense was not approved with a mail that said "After reviewing your application, our specialists have found that it does not meet our program criteria. Therefore, we are unable to accept you into our program." I have started some more research and analysis to see what exactly could be wrong. 
[WORKING FROM HOME ON THE INTERNET]
My introduction to blogging is also accidental and interesting. As a programmer, about five years ago, in one of our mysql and php training classes, when the instructor asked " Do you know what is blogging? How to make web ? [php mysql website] ? and what is advertising marketing? ", we had no answer. So when he explained giving the example of orkut and how he became successful blogger and the story behind his blog creation I got fascinated.
It was the initial stage of getting acquainted with the use of internet at home. I was on leave and was staying at home to take care of my visiting father post my mom's death. One day I came across an ad about adsense and google ads account sign in and how we can make money online and they would teach us about [external keyword tool]. 

They had not given the full details but only an attractive hooking ad in glorifying terms and asking us to send one thousand bucks to get full details about Google adsense. I fell for it hook, line and sinker! Had I just browsed a little more or just put a question to Google as to what is adsense or what is a blog, I could have found a better answer free of cost. Or if I had a facebook login at that time on facebook social network by [facebook application developers] I could have asked my friends about its authenticity.
But I spent the money, got a CD explaining the basics of adsense and told me that they would give step by step guidance as I learnt and proceeded with my blog. Due to paucity of time and finding it cumbersome to follow their numerous gmails they would send me once a week, I gave up the idea of how to make money from advertise webpages from the simple webpage templates. But I had vowed to myself that I will come back!

[GOOGLE READER BLOG]

So when I had my spinal fusion operation and was on a rehab program at home, I decided to re-kindle this passion of writing. My journey as a computer programmer in Life Insurance in India can be put to a good use here for technical aspects. Physically I am yet to recover fully, fortunately I don't have the problem of shedding weight as I I Practiced Yoga, Pranayama and lost Weight prior to my operation, so now other than eating chitrannaa prepared by my husband and taking care of my terrace garden I have little else to do.

For your blog to be a successful one, remember the following points :

1. Write original interesting stuff.

2. Do good research before venturing on any topic.

3. Keep it straight and simple and take care of spelling and grammar

4. Don't forget to tell about yourself and what your blog is about.


5. Remember to include privacy policy.

6. If you are from India write for six months before applying for adsense.
  
7. Of late the rules have been made very strict and once if your blog is          

    rejected for adsense you will have to wait for six months to re-apply.

8. Keep it clear and above board.

9. Study the Google key words and blend them into your post to attract the

     traffic.

10. Most important - if your blog is rejected for any reason, analyse, rectify 

     and re-apply. NEVER GIVE UP HOPE! GOOD LUCK!

Sunday, 24 March 2013

How to make Garam Masala Powder ?


The main place of pride in any South Indian food is held by Sambar and Rasam and since they are prepared almost everyday and go well with both rice as well as Roti or chapati,the garam masala used for them is generally prepared in a larger quantity and used over months by keeping them in airtight containers. Besides rice and Sambar, there are other South Indian delicacies like Ennegai Palya, Huggi and Vangi Bhaat for which Garam Masala can be prepared and stored - to use in need of a hurry or unexpected guests or even for that Sunday Special Lunch.Here are those recipes that add spice to your palate.


Rasam Powder

Preparation Time :     30 Minutes


Ingredients           :                   

chitrannaa.blogspot.in

Coriander seeds                                 4 cups
Byadagi (Red)  chillies                        3 cups
Jeera                                                1 ½ cups
Black Pepper                                      1 cup
Fenugreek seeds                                1 table spoon                                   


Instructions :

1. Roast over medium heat all the above to golden brown.
2. Switch off the gas and let everything cool.
3. Grind to a coarse consistency.
4. Store in an airtight container.




Sambar Powder

Preparation Time :     30 Minutes

Ingredients           :

Coriander seeds                                 4  cups
Byadagi Red Chillies                           2  cups
Guntur red Chillies                              2 cups
Bengal Gram Dal                                1  cup
Urad Dal                                           1  cup
Jeera                                                1  cup
Fenugreek seeds                               1/2 cup
Mustard seeds                                  1/2 cup
Grated dry coconut                            ½   cup
Cinnamon                                         4-5 pieces
Moggu (kapok buds)                           10-15
Asafetida                                          1  tea spoon

Instructions :
1. Roast over medium heat all the above to golden brown.
2. Let everything cool.
3. Grind to a coarse consistency.
4. Store in a airtight container.




Vangi Bhath Powder

Preparation Time :     30 Minutes

Ingredients           :

Coriander seeds                                 4 cups
Byadagi Red Chillies                           4 cups
Bengal Gram Dal                                2  cup
Urad Dal                                           2  cup
Grated dry coconut                             2  cup
Cinnamon                                         10 pieces
Cloves                                              20
Asafetida                                          1 tea spoon

Instructions :

1. Roast over medium heat all the above to golden brown.
2. Let everything cool.
3. Grind to a coarse consistency.
4. Store in a airtight container.

PS : This is also called palyada pudi in kannada and is used instead of garam masala in sabji.



Ennegai Masala Powder

Preparation Time :     30 Minutes

Ingredients           :

Roasted groundnut seeds                     2 cups
Red Chilly Powder                               2 Tablespoon
Sambar powder                                   2 Table spoon
Jeera                                                 1  Tablespoon
Tamarind                                            1  Small Lime size
Jaggery                                              1  Big Lime size

Instructions :

1. Roast over medium heat Groundnut to golden brown.
2. Let it cool and remove the husk.
3. Grind them with all other ingredients to a coarse consistency.
4. Store in a airtight container.


Huggi ( North Karnataka style Khara Pongal ) Masala Powder

Preparation Time :     20 Minutes

Ingredients           :

Grated dry coconut                          2  cup
Jeera                                             1  cup
Black Pepper                                   4-5 seeds

Instructions :

1. Roast over medium heat all the above to golden brown.
2. Let everything cool.
3. Grind to a coarse consistency.
4. Store in a airtight container.