This time around I broke one of my cardinal rules about hosting an event on DSM. I have been late, very late, in posting the roundup. When I made that promise a year and some months ago, I did not realize that the roundup would coincide with me writing a pneumatic brief on Enuma Elish and cramming for a geology test on minerals. But that is what happened and hence my deepest apologies for being way beyond tardy.
Now, for the roundup:
Spandana made Sambhar Powder and blogged about it after her husband’s attempt at making sambhar resulted in a stew of vegetables, tamarind and powder sans the dal.
Divya gives us the secret to spice up even the simplest of recipes using this curry powder.
Straight from her mom’s secret arsenal, Minoti reveals the intense process that goes in the making of garam masala.
Vaishali shares a sweet, tangy and spicy peanut chutney called Chataaka.
Krithi makes a curry leaf powder with freshly picked leaves from her garden and in the process also shares her grandma’s organic hair oil recipe.
It took a while for Vardhini to warm up to the idea of eating podis with rice but now that she has, this coriander seed podi can always be found in her pantry.
Settling down in India has been an adventure for Siri and she celebrated it last month with Vara Lakshmi Vratham. Her parents came over for a visit during the time and her “awesome-a-cook” mom made this spice powder for her to sprinkle on dry curries.
Just five ingredients, a whiz in the grinder and Usha’s coconut-garlic powder is ready for those lazy days when one doesn’t want to sweat in the kitchen.
A big fan of bisi bele bhath, Denny started making this comfort food at home with store bought powder and then switched to grinding his spice powder at home to enhance the flavors. He has not looked back since.
Harini-Jaya found this balti masala in Raghavan Iyer’s 660 curries and she is so impressed with the masala that it has now replaced the store bought garam masala in her pantry.
curry leaf powder, idli dosa molagapudi and paruppu podi. There is a reason her kids call her a chef.
homemade channa masala powder and a dried neem flower spice mix.
flaxseed sesame powder. She also sent a recipe for a basic Indian curry powder that her mom made in the cool winter months.
Sreevalli found some gongura leaves in the Indian store and she had to make this chili garlic powder to season the gongura dal with.
Kalyani makes this rasam powder in enough quantity to last her for a couple of months.
DSM made the dhana-jeera powder after much deliberation on fb about its proportions which everyone except I seemed to have it right. She was also going to post a chole masala she made last month but the same reasons that delayed the roundup, delayed the post. It is for another day.
If I have missed any entrees, please let me know and I will do the needful with a contrite apology.
Siri is hosting the next B2B with wet chutneys as the theme. Do visit her blog and check out the rules. She will also be more prompt in posting the roundup.