Paruppu Podi / Kandi Podi / Toor Dal Powder

Paruppu podi is very often used with rice and ghee at every south Indian household especially in andhra cuisine. It is also one of the podi which is usually available at our home. My MIL usually prepares it in large quantity and grind it in mill near our home. This time, I have prepared it in a small quantity only for me and my husband.



Kandipappu podi or any kind of dal podi is very well known with vegetarian andhra meal. It is said to be that an andhra meal never completes without dal and pulusu. Sometimes, this dal is replaced by a ready to use dal powder with a dollop of ghee due to time starving (It is my guess). Thus, andhra cuisine has many podi varieties and now also you can find andhra thali is served with some dal powder.

Basic Information:
Preparation Time: 30 minutes
Makes:  1 and 1/2 cup

Ingredients:



Toor Dal - 1 cup

Cumin seeds - 1 tablespoon

Black pepper - 1 tablespoon

Dry red chilli - 6 nos / adjust according to your spice level

Curry leaves - 2 strings

Asafoetida - a big pinch

Garlic - 1 clove (optional)

Salt - to taste

Oil - 2 teaspoons



Method:



1) Take a wide pan and dry roast toor dal till it releases nice aroma and turns slight brown colour.

 

2) Transfer to a dry plate and keep aside.

3) In the same pan, add oil. when it is hot, add cumin seeds, blackpepper seeds, dry red chillies and curry leaves. Roast till they are crisp.

4) Allow all the roasted ingredients to cool completely.

5) In a mixer/food processor/coffee grinder,  put all the cooled ingredients with salt and asafoetida. Make a powder.

6) Towards the end of the grinding, add garlic(if using) and finsh the grinding. The texture should be fine coarse powder.

 

7) Store it in a air tight container and serve with hot steamed rice and ghee.

Waco area Habitat for Humanity receives large donation from Brandom Cabinets

Hillsboro based manufacturer, Brandom Cabinets, has partnered with the Waco, TX area Habitat for Humanity for a donation that will directly help people in the Waco area.

Hillsboro, TX, December 20, 2011:  When representatives from the Waco, TX chapter of Habitat for Humanity got a call for a prospective donation, they didn’t know just how big the donation would be, or how it would directly affect the local outreach in the Waco area into 2012.... read more

CLICK HERE FOR ADDITIONAL PHOTOS

Simple Salmon Fish Curry

I had prepared a salmon curry which was patiently waiting to enter into my blog. I prepared it along with this fry. I am in the mood of clearing my drafts today and gave a way to this simple Indian style curry.  With no further stories, you can go to the recipe.


Basic Information:
Preparation Time: <15 minutes
Cooking Time: 30 minutes
Serves: 2

Ingredients:

Salmon fillets - 300 grams, cut into 3 inch length pieces
Onion - 1 small no, finely chopped
Tomato - 2 large nos, finely chopped
Ginger and Garlic paste - 1 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 2 teaspoons
Salt - to taste
Turmeric powder - a big pinch
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 string

Coriander leaves - for garnishing
Oil - 1 tablespoon

Method:

1) Wash and clean the salmon fillets.
2) In a frying pan, heat oil. Add mustard seeds when it is hot.
3) Add onion and curry leaves. Fry till onions are translucent.
4) Add ginger garlic paste and fry for a minute or till the raw smell of garlic goes off.
5) Add tomato and fry till they completely mashes.
6) Add red chilli powder, coriander powder, salt and turmeric powder. Fry till the raw smell of masala goes off.
7) Add a cup of  water and mix well. Allow this mixture to boil and then turn down the flame to medium.
8) When the gravy starts to thicken, add fish fillets. Give a very gentle stir.
9) Cover and cook for 5 minutes in low flame. Then, open the lid and cook for another 5 minutes or till the salmon gets cooked and the oil oozes out from the corners of the gravy. Usually it takes 10-15 minutes to cook salmon for this curry.
10) Garnish with coriander leaves and serve with steamed rice and lemon wedges.

Note:
1) Increase or decrease the spice and salt according to your taste buds before you add fish fillets.
2) you can also add additional spice powder like fish masala powder to this curry. I do not prefer store bought masala, hence I didn't add them.

3) Ten minutes after adding fish, keep an eye on the curry. Once the fish is cooked remove it from heat as they tend to break easily when overcooked.