Saarina Pudi | Rasam Powder

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Learn how to make simple and quick Sarina Pudi /Rasam Powder. This is my mother's recipe that I follow to a T. Until Recently my mother used to make it and pack enough powder to last for 6 months. I started making it myself as the taste of freshly pound powder takes the dishes to a different level altogether :) I make small batches enough to last for a month so the aroma and freshness is retained in the Saru (rasam), Koddel or any other dishes that I use it in.

Ingredients:

Dry red chillies (Bydagi or Kashmiri - Low spice variety) : 100 gms
Coriander seeds: 50 gms
Cumin Seeds: 25 gms
Mustard seeds: 2 Tbsp
Fenugreek Seeds: 2 tsp
Coconut oil: 1 tbsp 

Method:
Heat oil in a thick bottomed deep pan and roast all ingredients on low to medium flame. Roast one by one until they turn crispy and aromatic. Spread the roasted spices on a big tray and let them cool down for 15 mins. Grind to smooth powder and store in airtight jar.

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Roasted chicken masala

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Roasted Chicken Masala is a spicy, delicious chicken dish where chicken is marinated in a paste made with spicy red chillies, rich and flavorful whole spices, yogurt and Garlic. It's then roasted on a low flame until all the masala paste is absorbed and stuck to the chicken. You can use any boned chicken to make this dish although drumsticks or thigh pieces are preferred. It can be served as an appetiser or as a side dish with any Indian flat bread.

Ingredients: 
Chicken : 1 kg
Dry red chillies: 12-15
Green Cardamom:  5-6
Cloves: 6-8
Cinnamon: 2-3 inches
Turmeric: 1/2 tsp
Garlic: 8-10 cloves
Thick Yogurt: 1 cup
Finely chopped Coriander leaves : 1/4 cup
Salt to taste
Oil : 3 tbsp

Method:

1.  Soak Red chillies in warm water for 15 minutes.

2. Grind soaked chillies with Cardamom, Cinnamon, Cloves and Garlic to a slightly coarse paste in a blender.

3. In a large mixing bowl add yogurt, salt, turmeric powder and the ground paste and mix well.

4. Marinate cleaned chicken pieces in the yogurt mixture and refrigerate for minimum 2-3 hours.

5. In a deep non stick pan heat oil, once the oil is smoking hot add chicken piece by piece saving all the extra marinade paste for later use.

6. On a low flame saute chicken in hot oil until the masala has almost dried up.

7. Now add in the remaining marinade paste and coriander leaves.

8. Mix well and saute again for 8-10 mins. Keep mixing in between. 

9. Turn off the flame when all the masala has dried up and serve hot.

Notes:

1. I have dried it completely as I am serving it as a starter, keep a little gravy if you would like to serve with chapathi/roti.

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