Dabeli masala is a very important spice powder used in the making of Kutchi Dabeli. It is quite easy to make and has a unique flavour which gives the flavour for the dabeli. I made Kutchi Dabeli (click to view recipe) from scratch and it also included this masal powder. The quantity given will make nearly half a cup of the powder and you can store it in a airtight box in fridge.
Posts tagged Indian Basics
For the letter H, I had a really tough time selecting a Tamil recipe. There is no alphabet for ha, so there are no dishes starting with H. So I ended up using an English word. But still we use the word hotel in our speaking ad so this would be apt for the alphabet. My MIL used to make delicious coconut chutney. I know that she adds raw garlic and so I started adding garlic. But still I couldn’t bring that taste. I have also tasted the same type of chutney in some hotels but never could find the ingredient which add to the flavour. Then one day while talking to my SIL, I enquired about the chutney. She then told me about the ingredient which MIL added. It is nothing but ginger. So when I came home, I tried adding ginger to the chutney and my hubby was really happy with the result. He was reminded of his mother. How great is that? my daughter used to hate coconut chutneys, but from that day, she used to eat it without complaining. But when we visit hotels, she doesn’t eat coconut chutney. When asked, her answer was that she likes only what I make. I felt like I was given a crown by my daughter. Though the title says hotel chutney, only some hotels serve this type of chutney. Others are quite bland. And this also happens to be our family recipe too.
After a long gap, I am here with another Cooking Basics post. I love to make variety of puttu and instead of buying puttu flour, I make it at home. It is the only way you can get perfectly delicious puttu. My mum used to make all types of flour at home and I was her helper. She used to refer me as her right hand. From the age of 12, I started cooking and used to help mum in each and every preparation. Do you think I enjoyed it? Absolutely not. I hated working in kitchen and wanted to go out and play with friends but now when I look back, what an experience I got with mum! I don’t know whether I can give it to my daughter but cooking always reminds me of my mum. As I do cooking daily, not a single day has passed without thinking about her in these two and a half years. Today when I was roasting the puttu flour, I so much remembered her. It is painful yet somehow nice to think of her.
Addition of coconut gives a nice flavour to the puttu. Some steam cook the puttu flour along with coconut and sugar but I feel that it tutns puttu soggy. So I first steam cook the flour and then finally add the sugar and coconut which keep the puttu soft and crumbly. And also cooked coconut is full of calories whereas fresh coconut is relatively nutritious.
Pudina/ Mint leaves if refrigerated will turn dark and cannot be kept fresh. So it is better to store it in dried form so that it retains its colour and flavour. We get a lot of dried herbs in the market. You can dry any herb you want and store it for future use. When stored in an air tight jar, you can retain the flavour for a long time.