B2B roundup, finally

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.

Mom Chef sent me not one but three spice powders – a curry leaf powder, idli dosa molagapudi and paruppu podi. There is a reason her kids call her a chef.

PJ always manages to seduce my taste buds. This time, she decided to do it with homemade channa masala powder and a dried neem flower spice mix.

Richa got some secret ingredients from a fellow blogger and made a 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.

Back to Basics roundup

An idea born out of an impulse turned into a Basic event. I was honored to receive so many entrees and due to personal health problems couldn’t post the roundup earlier. Here it is at last, clubbed into categories. But first, a special mention:

PJ, who likes to seduce our taste buds with her delectable dishes, gets the top billing for sending not one, not two but eight kitchen basics. Her basics are enough to get a novice started on Indian cooking and then some more. So taking a cue from her first entry, we will kick off with

Podis and Chutneys:

PJ’s Kootu Podi is a spice mix for Kootu, and the recipe is her mom’s.

A staple in every South Indian kitchen, PJ’s Milagai Podi is loved by her family and eaten with everything from idlis and dosas to rice.

Another spice mix from PJ, this time a multipurpose mix for those times when the regular podis are out of stock and there is no time to cook a side dish.

A fresh coconut brought back memories of her mom’s chammanthi podi. Swathi tried to recreate it with a recipe from Vanitha magazine and came out a winner.

RC’s talent for cooking appetizing food and clicking gorgeous pictures is surpassed by her generosity. She took time out of her busy schedule to share an old family recipe passed down from her husband’s grandmother. This traditional recipe of Chitranna Gojju, mixed with some warm rice will transport you back to simpler times.

She goes by the letter J and swears by her mom’s green chutney. It is a staple in her kitchen and she pairs it with everything from chaats to dal bhaat.

I have to mention Soma’s radish, cilantro, mint chutney which she entrusted to me before going on vacation. If you haven’t checked this creative lady’s recipes and clicks, you are missing out on a delicious culinary feast she offers every week on her beautiful blog.

Freezing and canning:

If you get an abundance of peas every summer Pari will teach you how to freeze fresh peas so you can enjoy them long after the season is gone.

Her food really rocks and so do her adventures in the mountains. But then she mixed up dates and sent me her tip a month early. Little did she know that her early entry saved me some limes and pennies going down the drain? Check out Manisha’s tip on what to do with sad looking lemons and an awesome margarita recipe.

If blueberries or any other kind of fruits are a scarcity in your part of the world, you may want to freeze some when they go on sale. That’s what Aqua does when she scores a stash. Check out her tips and a delicious recipe for blueberry pancakes.

If pancakes are not up your alley, her hearty mushroom stock certainly is. Find out how Aqua makes a big batch and freezes it for future use.

If you thought freezing stops at stocks, fruits and juices, think again.

Nivedita will show you how to make tomato rasam and freeze it.

Radha asked me if a guest post by her sister-in-law would qualify. It not only qualified but passed with flying colors. Homemade salsa, canned at home and available all year round with the twist of a lid. You bet!

Butters, vegan and non-vegan:

The very first entry, received hours after the event was announced, was sent by the very creative and talented Sunshinemom. Here are her instructions for making coconut butter and cream from scratch. If you don’t have the patience for the extraction process, still head on over to her blog and check out her beautiful clicks.

This second post of Nivedita's goes to show what happens when I make a snarky comment (name one Indie blog that hasn’t posted a recipe on how to make ghee?). She not only made the ghee, she made it from scratch. If, like me, you have been making ghee from butter, you are taking the easy way out. Witness how to collect the cream for a number of days, churn it, make butter, wash it, heat it and reap the rewards of a pot of pure gold goodness that even the gods can’t refuse.

Then PJ sent me her much simpler but fragrant version of making ghee and I had to eat my ghee words. She adds a special touch to her ghee by adding a curry leaf and a few fenugreek seeds. And now I do it too.


Lemons, jackfruits, poppy seeds and filter coffee:

She literally made lemonade when life gave her lemons. With this basic lemonade concentrate, RV relives memories of her childhood vacations at her grandparent’s home and serves a chilled glass of nostalgia in the harsh summer heat.

This master of words didn’t think she had anything to contribute. Then Sra remembered and sent me the instructions for ‘Operation Jackfruit’.

When the master chef and expert event organizer, Srivalli, checks your rules twice before sending an entry you can’t help but feel flattered. Check out her tips for roasting, grinding and storing poppy seeds paste.

Everyone’s favorite Bong Mom, with a song in her heart and magic in her fingers, spins a telling tale of childhood rebellion, ritual and poppy seed fritters. Can you ask for more on a rainy day?

I was in love with filter coffee on the sip. If you are like me, check out Nivedita’s step by step clicks to make the decoction and then prepare a cup of Joe that will give Starbucks a run for its money.


Basic recipes and preps for the Indian kitchen:

Just when my idli batter was refusing to ferment, Niloufer sent this basic idli batter recipe. Check out her creative soccer idlis she made inspired by the world cup.

Diyva’s grandma taught her this basic masoor dal and passed on the secret ingredient to give it that special touch. Head on over to her blog to find out what it is.

She decided to chronicle her basic recipes for her kids when they were no longer content with staying on the other side of the kitchen counter. The Cooker, shares with them how to make rice on the stove top and in the cooker.

If you like bananas but didn't know you could eat their blossoms too, PJ will tell you how to prepare banana blossoms.


Did you know you could also cook the banana stems? Again, PJ will enlighten you how.

Need to blanch tomatoes in a jiffy? PJ will show you her trick. All you need is a microwave, water and some tomatoes.

I almost missed my own event but managed at the last minute with a vegetable stock flavored with fennel, cinammon and cloves, made by him every weekend.

If I have missed one or misplaced an entry, please accept my apology and reach me here or leave a comment below. I will promptly add you to the roundup.

An excellent roundup, already up for a couple of days, is at Sra’s. Pop on over to read some appetizing food fiction Of Chalks and Chopsticks.