Follow by Email

Thursday, March 31, 2011

Gujarati Dal & Subji Masala

This is very aromatic and very spicy masala for Gujarati Dal and subji, Which can be used in both Dal and any Indian subji. I use this masala in my Gujarati dal almost everyday. This masala is perfect for Sev-tameta nu shaak(Sev tomato Subji), Tameta Bataka nu shaak ( Tomato and potato subji), Ravayya nu shaak (Spicy Gujarati Eggplant curry) etc. Use 1-2 tbsp of this masala in any dal like - Dal Makhani, Sambar, rasam, kadhai dal, dal dhokli, etc or in gravies or in curries, it tastes amazing and gives nice red color too.

For this masala, I uses hottest red chilli powder with some common Gujarati spices. One unusual ingredient is Castor oil which works as preservative for this masala to last roughly around 6-8 months. Before using oils, they should be heated and then cooled completely for strong aroma and flavor. Keeping it in sun light adds beautiful dark colors. Sprinkling this masala on cheese sandwich, on biryani, on parathas, or on khakhra, would make a delicious snack.


  • 2 cups Hot Red Chilli Powder
  • 1/2 cup Methi Kuria, (Coarsely ground fenugreek seeds)
  • 1/8 cup Rai Kuria, (Cracked Mustard Seed)
  • 10 Cloves
  • 1 tbsp Whole Mustard Seeds
  • 1 tsp Castor Oil, refiend
  • 3-4 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 10 Dried and Crushed Curry Leaves
  • 1-1/4 tsp Amchur (Dried Mango Powder)
  • Regular Salt to taste


1. Roast methi kuria lightly in clean saute pan, keep aside. Roast rai kuria in the same pan for 2-3 minutes. And Keep aside. In same pan roast cloves as well. Let it cool completely.

2. Heat oil with mustard seeds, when seeds crackle, turn off the heat and let it cool completely. Warm castor oil and let it cool.

3. Mix red chilli powder, rai kuria, methi kuria, cloves, regular iodized salt, dried curry leaves, castor oil, olive oil with mustard seeds, and amchur.

4. Mix very well and store in air tight jars. Put in the sun light for 2-3 hours for 2 days. Shake masala 2-3 times when it is in sun light.

5. Take out masala in bowl, add kosher salt and mix. If it's too dry add little oil.


Wednesday, March 23, 2011

Sambar Rice

I love South Indian food, specially Dosas with spicy sambar, and Medu vada with coconut chutney. I really like the use of freshly ground podi and other masalas. This is one the best delicacy of South India. This is a complete one pot meal, rice dish with full servings of vegetables, lentil, and spices. This rice dish is amazingly aromatic and super tasty. Thanks Prashanti for this recipe, we love it :))


  • 1-1/2 cup Kolam Rice or Basmati Rice
  • 1/2 cup Toor Dal
  • 1 Small Potato, cut into pieses
  • 2 Shallots, chopped
  • 1 cup Mix Vegetables, (Carrots, Peas, Corn, Green Beans)
  • 1-1/2 tbsp Sambar Powder
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Ginger Grated
  • 1-1/2 tbsp Tamarind Paste
  • 1 tbsp Peanuts
  • 3 tbsp Oil
  • 1/4 tsp Mustard Seeds
  • 4 cups Water
  • Cilantro, chopped
  • Salt to taste

-- For Dry Masala

  • 3 tbsp Dry coconut, grated
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 5 Dry Whole Red Chili
  • 3 Cloves
  • 2 Cardamom
  • 1 Small Cinnemon
  • 8-10 Whole Black Pepper


1. Dry roast all the dry masala ingredients in skillet on medium-low heat. Stir continuously.

2. Cool them completely and grind/powder them until fine.

3. Heat oil in pressure cooker. Crackle mustard seeds. Saute shallots, and ginger with dry masala powder for 30 seconds.

4. Add potato, mix vegetables, sambar powder, red chili powder, turmeric powder, tamrind paste, and peanuts. Mix well. Saute for another 30 seconds.

5. Add rice and toor dal, with salt and water. Mix very well.

6. Pressure cook it for 4-5 whistles.

7. Add chopped cilantro on top and serve hot with rice papad.


Monday, March 7, 2011

Chhole Pulav

This Chhole Pulav is very easy to make and tastes amazing. This dish is very comfy and perfect for busy weeknight dinner. I love to have this rice with Cucumber raita and radish salad. My 20-month old son is fan of this pulav. It is fun to watch him pick up rice and garbanzo with his small hands and then put entire finger in his mouth, dropping more on the floor than eating :))


  • 2 cans Garbanzo, drained and rinsed
  • 2 cups Basmati Rice, boiled
  • 1 Big Onion, chopped
  • 1 Tomato, chopped
  • 1-1/2 tbsp Tomato Paste
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Red Chili Powder
  • 1 tsp Pomegranate Powder
  • 1 tbsp Chhole Masala
  • 1 tsp Turmeric Powder
  • 1 tbsp Cumin-Coriander Powder
  • 2 Green Chilies, chopped
  • 3 tbsp Olive Oil
  • 1 tsp Cumin Seeds
  • 3-4 Cloves
  • Salt to taste
  • Cilantro, chopped


1. Heat oil in pan, brown cumin seeds and cloves.

2. Add onion, ginger-garlic paste, green chilies, and tomato with little salt. Let it cook for 4-5 minutes on medium heat.

3. Add tomato paste, turmeric, pomegranate powder, cumin-coriander powder, red chilli powder, and 1/8 cup of water. Mix very well, cover pan with lid and cook for another 2-3 minutes.

4. Now add garbanzo beans, chhole masala, and salt to taste. Cook on medium-low heat cook until water is absorbed 90%.

5. Add boiled rice. Mix chhole and rice with fork.

6. Let the mixer cook on low heat for 5 min with lid.

7. Fluff up the rice once again, add cilantro and serve hot.