Suba's Recipes

This is my mother-in-law's signature dish. Any dish prepared with this powder tastes great. My mother-in-law says coriander seeds and red chillies are the 2 key ingredients for this powder.

This post explains the simple preparation of pepper jeera powder. This powder is a versatile powder which can be used for basic rasam varieties, ven pongal or can even be mixed with hot rice. I use this for all my rasam varieties. We can also add it as a spice ingredient for pasta.

This is a simple post to explain the preparation of homemade urad dal flour using whole urad dal(without skin). This flour is especially used during festivals to prepare the traditional indian sweets and snacks like murukku, thenkuzhal,  seedai, thattai etc.  

This is a simple post to explain the preparation of homemade processed rice flour using raw rice. This flour is especially used during festivals to prepare the traditional indian sweets and snacks like  nombu adai, thenkuzhal, kozhukattai, seedai, thattai etc.  and also idiyappam. Preparing snacks and sweets with this rice flour yields better results than the store bought ones. If preparing in large quantities, it is better to get it ground in the flour mills. But here I have used only mixie for grinding but the only tedious job with this method is to sieve finely.

Paruppu podi is a simple to prepare powder variety which can be mixed with hot rice. It also goes well as a side dish in place of  idli milagai podi . Though there are many variations to this recipe, I have shared the one which my mother-in-law regularly prepares at home. She always uses more of roasted gram dal for this podi and it gives a very nice aroma to the dish.

This post explains the simple preparation of idli milagai podi. This is used as a side dish for idli, dosa and other tiffin items. It always comes in handy when we don't have time to make chutney/sambar for the tiffin items. Home made podi tastes better and is more flavourful than store bought ones.