Jalapeño Bajji, Onion Pakoras and a homemade masala (Saarina pudi) powder

Hot and spicy Jalapeno Bajjis goes to Pallavi of "All things yummy" blog's event "Sunday snacks-Hot and spicy" . Bonus Onion Pakoras go to her too!

A versatile Saarina pudi/Sambhar powder taken from my mom's recipe book goes to Smitha of "Kadumanga" blog's event "Colors of taste-Sambhar, Rasam Powders". I can't wait for this 'Powders' round up, just think of so many masala powders in one place! YAY!

Thanks to both of you, enjoy hosting! :))

Jalapeño Bajji:
Here is a quick fix for all those boring cold winter weekends with nowhere to go and nothing to do expect to sit next to the fireplace and watch TV! :D

How to make them:
1. You need about 6-8 Jalapenos, cut into 2" pieces, scoop out the seeds and mix them all in 2 tsp lemon juice and salt. Let it soak for 15 mins and take out the Jalapeno pieces on a paper towel.
2. Make to batter:
Mix 1/2 cup Besan/Chickpea flour, 1/4 cup rice flour, pinch of turmeric, pinch of baking soda, enough chilli pd, salt, 1/2 tsp each of cumin seeds pd and coriander seeds pd, 1/4 tsp Ajwain seeds, crushed(optional) and 1 tbsp hot oil. Add enough water to make a thickish batter like pancake batter so batter sticks to Jalapenos when dipped. Let it rest for 10mins.

3. Heat enough oil to deep fry about 360F. When ready, dip Jalapenos and drop carefully in the oil. Fry until golden and crisp. Drain on the paper towel.

Since Jalapenos are hot and spicy enough, you might want to serve them with Ketchup or yogurt dip or just as they are.

Onion Pakodas/Pakoras:
More munchies! I love these than those hot and spicy Jalapeno bajjis!!
If there is any of the above batter left after using the chillies, which I always have some left,
I add chopped onion, grated ginger, chilli flakes or green chillies minced, some cilantro, crushed coriander seeds, curry leaves, sometimes potato pieces or any veggies I can get my hands on to the batter and deep fry until golden, dropping them in small portions with a spoon or using your finger tips into the oil. These Pakodas can be served with coconut chutney. Enjoy! :))


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Sambhar/Saarina pudi/versatile masala powder to add to any gravy:
My mother gets a big jarful of saaru/Sambhar powder from her MIL (my Mysore ajji) every year, which is made once a year in large quantity and distributed to all her sons' and daughters' homes. This powder is used to make everyday Saaru/Sambhar and usually added to veggie side dishes as well.
And then, on top of that powder, my mother makes this simple Sambhar powder which I am giving you here. It's versatile, can be added to any vegetarian dishes which makes the gravy thicker (which is the way my kids like Sambhars, no thin rasam for them! :D) since it has dals, along with some other spice pd if you like. I make some of these every 3 mnts or so and keep it in my pantry. Here it goes!

Saarina Pudi/Sambhar powder:

To make Sambhar powder:
This makes about 1 to 1 1/2 cups of powder and it will last about 2 mnts if you keep it in the airtight bottle in the dry cool pantry, can last for more mnts if kept in the fridge. Keeping it in the plastic jars are not recommended.

Roast each of these separately until crisp and cool them before grinding:
1 cup Coriander seeds,
5 tbsps Channa dal,
2 1/2 tbsps Urad dal,
3 tbsp Cumin seeds,
10 dry red chilles,
5" Cinnamon stick (Dalchini),
1/4 cup dry dessicated grated coconut. Roast until reddish, cool. Do not burn it.
(Do not use fresh coconut)
Add 1 tsp Turmeric powder and 1 tsp Paprika for color just before you grind the above ingredients, do not roast the Turmeric pd unless you are using a dry piece of root Turmeric.

Grind these to smooth powder after they are cooled completely

Tendli masala/Tondekai sambhar, thicker version:
I wanted to show you how I use this powder in making this dish, using Tendlis/Tondekai in Kannada. You can use this powder in any vegetable side dish as well, tastes great.


How to:
1. In a pressure cooker, add 1 tbsp oil and heat. Add in 1 tbsp Chana dal, 1 tsp mustard seeds, curry leaves, 1 dry red chilli, 1 small onion, finely chopped, 1 garlic.
2. When they are reddish in color, add chopped Tendlis and stir fry for 1 minute. Add 2 cups of water, 1/2 cup Tuar dal, close the lid, pressure cook on low heat for 2 mins. Cool the cooker and open the lid.
3. Add 1/2 tsp tamarind paste, salt, 1 tbsp (or more to your taste) masala pd shown above, simmer gently. Adjust the water if it's too thick, and adjust salt and chilli pd.
4. When the gravy is thickish, add 1 tsp of ghee and chopped cilantro.

It's ready to eat. I always make any Indian gravy dish a day early and keep it in the fridge, so the flavors will mingle overnight. Serve this sambhar with rice, parathas or Dosas.

That's it. Have a great weekend, see you all on Monday!!:))