my passion for recipes


Tandoori Masala

100 gms cumin seeds
35 gms coriander seeds
20 gms cloves
5 pieces of 2" cinnamon sticks
20 gms red chilli powder
20 gms turmeric powder
20 gms mace powder
20 gms salt
1 tsp orange food coloring


Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a low flame, till they begin to release their aroma. Remove from fire and allow to cool.
Grind all the ingredients together in a coffee grinder to make a smooth paste by adding water.
Store in an air-tight container in the fridge for upto 6-8 weeks.


- This powder can be used for mutton/ chicken or beef.

Ellu podi

Ellu (sesame / til) - 50 gms
red chillies - 10 - 12
Cashew nuts - 12- 15
salt to taste
Oil  for frying
Chana dal - 3 tbsp
mustard seeds - 1 tbsp
urad dal - 1 tbsp
curry leaves - 15 - 20

- In a pan add  1/2 tsp oil and fry the sesame / til and fry till they splutter.
- Then  grind it into a coarse powder.
- Fry cashews in oil until golden brown and fry into a coarse powder
- add red chillie in oil and then grind it into a coarse powder
- add mustard seeds, urad dal and channa dal in oil and fry till they turn golden brown.
- add curry leaves and fry until it turns crisp
- add the red chilli powder, cashew  powder and sesame/ til powder and fry for a minute.
- Let it cool and then store in a air tight container.

- This podi will stay for 15 days.
- This could be directly mixed with rice and taken.

Karakulambu powder


Corriander Seeds - 1/4 kg
Red chillie - 1/4 kg
Fenugreek seeds -50 gms
Jeera- 50 gms
Saunf - 100gms
Black Pepper - 50 gms
Urad dal - one hand ful


- Take a dry kadai. Dry fry the corriander seeds seperately.
- Fry fenugreek seeds, jeera, saunf, black pepper , urad dal seperately and keep it aside.
- Do not fry the red chillie. Grind this into a fine powder and this can be stored for a year.
- This powder is used for kara kulambu and fish curries.