Sennakunni Idly Podi/Chennakunni Podi/Sennang Kunni Idly Podi/Dried Shrimps Idli Podi

Sennakunni/Sennangkunni/Sennagunni are tiny dried shrimps, we Pondicherrians makes a delicious idly podi with these sun dried shrimps. They tastes excellent with hot steaming idlies and definitely along with crispy dosas. Just mix them with gingelly oil and enjoy it with idlies.Dried shrimps, dry roasted in low flame grounded with other dry roasted dals and red chillies makes this delicious flavourful spice powder. I have pampered with this podi since ages and we love it to the core. Sennakunni podi have its important place in our cuisine,this podi was shared among the family from the old peoples to the younger ones. Obviously some recipes may varies depending upon the spices but still if its sennakunni podi its goes definitely for dried tiny shrimps we get easily from fish markets along with dried fishes.

If you love shrimps very much like le, this spice powder is for you, we also make a simple spice powder with this dried shrimps to have with rice, will share it soon.If you get tiny dried shrimps,dont forget to make this super delicious spice powder.This podi is going to be a part of Friendship 5 Series an event by Geetha and Savitha.

Flaxseed Rasam Powder/Alsi Rasam Powder

Rasam is a part of our daily meal, i cant imagine a day without rasam and obviously i make my fresh batch of rasam powder every month. We can survive for many days with rasam and even my kids can have their food without any complaint if they have their dose of rasam for their lunch. Usually i make my mom's style of rasam powder, you can check here.. But this time i want to make few changes and ended up with this incredible rasam powder. Yes this rasam powder goes for the incredible fibre rich seeds aka Flaxseeds. Actually its quite difficult and challenging to add this seeds in our daily menu, one of the most popular technique to add this flaxseeds are by grinding them as fine powder and using them in bakes or breads. They are wonderful egg substitutes in case if you are making eggless bakes.But trust me this seeds are very versatile, you can add them in our Indian cuisine in various way, either making spice powder out of it or else just adding them as powder in our curries and gravies. Will try to post different spice powders am going to make out of this interesting seed soon.

Coming to today's post, this rasam powder is definitely an interesting way to add this seeds in our daily diet. This seed is very much rich in antioxidant than blueberries or else olives. The addition of flax seeds doesnt change the taste this rasam powder, if you dont reveal the secret seed in this powder none will notice it.Obviously its a best way to sneak this healthy seeds in our diet.This podi is going to be a part of Friendship 5 Series an event by Geetha and Savitha.

Tindivanam Hotel Ariyaas Style Garlic Coconut Chutney Powder/Poondu Thengai Podi

Idlis or dosas needs side dishes especially idli podis or chutneys, one of my recent trial is this Poondu thengai podi aka Garlic coconut powder, i tasted this delicious,spicy and garlicky coconut chutney powder during my last trip in India at Hotel Ariyaas Tindivanam while am travelling to Chennai Airport from Pondicherry.The hotel manager was kind enough to share the ingredients and recipe with me discretly when i asked about the recipe for this spice powder as i have completely fallen in love with this spice powder. Without any hesitation i bought few packets of this poondu thengai podi to carry them to Paris.This chutney podi tastes fabulous when mixed with gingelly oil and they can stay for months if they are conserved properly. Kopra thengai aka dry coconut is used in this recipe, if you are using fresh coconuts either as slices or grated you need to dry roast them slowly in simmer to get rid of the moisture presents in coconut, however i advice to use kopra thengai for making this chutney podi.

Simple podi to make and i guess whoever loves garlic flavoured podi with their dosas or idlies will definitely loves this spicy garlicky coconut spice powder to the core. You doesnt need any spices apart from garlic cloves, dry red chillies,kopra thengai aka dry coconut pieces to make this podi, just make them and enjoy it with any dosas or idlies. This podi is going to be a part of Friendship 5 Series an event by Geetha and Savitha.

Dry Green Peas Masala

Peas masala makes a prefect pair with rotis or else simply they tastes good with rice as side dish. Actually i have tried many varieties of peas masala either with fresh green peas or else with dry green peas. But today's post is different from wat i cooked earlier. This peas masala goes for a special masala paste and this masala paste makes the difference. This masala is a dry curry if you want to make it as semi dry curry or as a gravy, just add a cup of water or coconut milk to give them a beautiful saucy texture. Actually i took this recipe from a TV show where the host of the show goes to a town in South India and they invite the homemaker's to cook their family dish or a dish they cook often.

I immediately took a note about this masala coz this dish goes for poppyseeds,cashew paste. Tomatoes gives a mild tanginess to this masala while poppyseeds and cashew nut gives an excellent nuttiness to this dish. Try this masala when you feel like having green peas masala and am sure you will love this different masala. I used dry green peas if you want to go for the fresh green peas, just go with it.I soaked the dry green peas overnite, next morning i cooked them in pressure cooker upto a whistle, dont over cook it else the peas turns mushy.Sending to my event CWS- Cashew guest hosted by Sathya Priya of My Kitchen Odyssey.  This post goes  for the CC Challenge of the month

2cups Boiled green peas
2nos Tomatos(finely chopped)
1no Onion (grounded as coarse paste)
1no Whole spices (bayleaves,cloves,cinnamon stick & cardamom)
1/2tsp Fennel seeds
1tsp Ginger garlic paste
1tsp Red chilly powder
Oil
Salt
Chopped coriander leaves
Curry leaves

To grind:
1tsp Poppy seeds
5nos Cashewnuts
1/2tsp Cumin seeds
1tsp Peppercorns

Grind the ingredients given under the list 'to grind ' as fine paste.

Heat enough oil, fry the whole spices and fennel seeds until they turns brown.

Add the onion paste,ginger garlic paste,cook in medium flame until the raw smells goes away.

Add the tomatoes,curry leaves, saute until the tomatoes turns mushy.

Add the boiled green peas, red chilly powder, cook for few minutes.

Finally add the grounded fine paste, just sprinkle some water and cook everything in medium flame.

Once the peas gets well coated with masalas put off the stove.

Add the coriander leaves,give a stir.

Serve as side dish.