Jeera Rice

Jeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India, an everyday rice dish. It is easy to prepare unlike a biryani. Jeera is the Hindi word for cumin seeds.

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.

Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.  Originally cultivated in Iran and Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. During the Middle Ages, cumin fell out of favour in Europe, except in Spain and Malta. It was introduced to the Americas by Spanish and Portuguese colonists. There are several different types of cumin but the most famous ones are black and green cumin which are both used in Persian cuisine.

It has since returned to favour in parts of Europe. Today, it is mostly grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Syria, Mexico, Chile, and China. The plant occurs as a rare casual in the British Isles, mainly in southern England, but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent Atlas, there has been only one confirmed record since 2000.
In India, cumin has been used for millennia as a traditional ingredient of curry.

Jeera Rice

Ingredients

• 1 cup Basmati rice 
• 3 cups water
• Salt to taste
• 2 tbsps vegtable, sunflower or canola oil/ghee
• 1 large onion chopped fine
• 2 tsps cumin seeds
• 1/2 cup water
• Coriander leaves to garnish

Method

• Wash the Basmati rice well in running water.
• Add the 3 cups of water and salt to taste to the rice and set it up to boil.
• Once the rice is almost cooked , remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
• In another pan, heat the oil/ghee till hot and add onions.
• Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
• Now add the rice and stir well.
• Add 1/2 a cup of water to the rice and cover.
• Simmer till all the water dries up.
• Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

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Bangla Khichdi

History

Khichdi is one Famous Indian special dish.  Khichdi is part of Indian tradition for long time.
Khichdi means "many other Variants".  Khichdi is commonly served with another Indian dish call "Khadi".  Other common accompaniments are papads, beguni, Ghee, Pickle.

Khichdi is popular dish across complete South Aisa as India, Pakistan and Bangladesh.  This dish is widely prepared in Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra and Bengal In Bengal it is called as Khichuri. Khichdhi is prepared with mulitple Vegetables such as Cauliflower, Potatao, Green Peas and in Costal Maharasta it is made with Prawns.  In Bengali tradition it is customary to cook on rainy days.  It is also traditional in Bengal to cook for luch at Saraswati Puja during month of February and other popular puja such as Durga Puja.

Where Prepartion of Khichi is different in nothern and Western India, where it is considered a very plain bland dish usually served to people who are ill.  Kchichdi is also the first solid that babies are introduce to Rice and Lentils are simmered till mushy, seasoned with Turmeric and salt, and fed to infants to introduce them to adult food.

Khichdi is very popular in Odisha.  There are varieties of khechdi in Odisha like 'adahengu Kchechdi (ginger-asafoetida Khichdi), Moong dal khichdi, etc. Adahengu khechdi is popular dish in the Jagannath Temple as well.  At houses Odisha people go with Moong dal Khichdi severed with Papad, pickle and crud.

Bangla Khichdi

Ingredients

• 1 Cup rice (washed and soaked for 30 minutes) 
• 1 Cup masoor dal (washed and soaked for 30 minutes) 
• 1 tbsp Channa dal (washed and soaked for 30 minutes) 
• 1 Bay leaf 
• 3 Green cardamoms 
• 1" Stick cinnamon 
• 3 Cloves 
• 1/2 tsp Cumin seeds 
• 10-12 Tiny onions, peeled 
• 10-12 Baby potatoes, washed clean 
• 1/2 Cup peas, shelled 
• 1 Carrot, diced 
• 1 tsp Ginger, grated 
• 1 tsp Garlic, grated 
• 3-4 Green chilies, finely chopped 
• 1/2 tsp Turmeric powder 
• 1/2 tsp Garam masala powder 
• Salt to taste 
• 5 Cups water 
• 4 tbsp Ghee 
• Chopped coriander leaves, for garnish 
• Curd and chutney, to serve

Method

• Drain dals and rice in a colander and keep aside.
• Semi crush spices (cardamom, cinnamon and cloves).
• Heat 3 tbsp ghee in a large heavy skillet.
• Add cumin seeds, bayleaf and crushed spices.
• Add ginger, garlic and chilies. Stir-fry for a moment.
• Add onions and potatoes (with skin). Stir-fry for 2 minutes.
• Add carrot, peas, turmeric, garam masala and salt.
• Add dals and rice. Gently stir-fry for 1 minute.
• Add water.
• Stir, bring to a boil, cover and simmer till done.
• When done, pour remaining ghee and sprinkle coriander leaves.
• Serve piping hot, with curd and chutney.
• Bangla Khichdi is ready.

Other Related Recipes

• Moong Dal Khichdi
• Sabudana khichadi

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Ugadi Pachadi

Yugadi or Ugadi or "Samvatsradi" (Telugu: ఉగాది, Ugādi సంవత్సరాది:samvatsradi), Konkani/Marathi: युगादी yugādi, Kannada: ಯುಗಾದಿ,yugādi, is the New Year's Day for the people of the Deccan region of India. The name Yugadi or Ugadi is derived from the name "Yuga Adi", which means the beginning of a new age. It falls on the different day every year because the Hindu calendar is alunisolar calendar. The Saka calendar begins with the month of Chaitra (March–April) and Ugadi marks the first day of the new year. Chaitra is the first month in Panchanga which is the Indian calendar.

Ugadi Ingredients

 Ingredients

• 1 tea spoon Oil
• Salt as per taste
• 3 cups Water
• 1/2 tea spoon Red chili powder
• 1/2 tea spoon Mustard seeds
• small lemon size Tamarind ball
• Jaggery 4 tea spoon
• Neem flower 2 tea spoon
• 1 tea spoon Raw Mango peaces

 

Ugadi Pachadi

 

Method

• Take tamarind water into a pan and add the mango pieces into it and boil it properly.
• Keep it boiling till mango pieces starts tendering.
• Include the jaggery and until it melts properly and become a proper mixture.
• Keep it aside from the flame for some time.
• Take a medium pan and add the oil into it, hit it properly. Add the mustard seeds and neem flower and fry it till its color changes to brown
• Include salt and chili powder as per your taste.
• Add this neem flower tadka to the mango and tamarind juice.
• Now it is ready to serve.

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Dal Bati Churma

Dal-Bati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.

Dal Bafla, or Dal Bafle, is a central Indian variation made which is boiled in water before being roasted, it is much softer and more rich in ghee than Baati as the ghee penetrates inside . Baati is also eaten in southern India, mostly by the people of the lambada community, but this form of baati is different. It is made up of jowar and is harder than the wheat bread. It is also eaten with dal, though any curry goes fine with it. Ghee is served along with the curry.

Dal Bati Churma

Ingredients

For Dal

• 2 cups rajma beans  (soaked in water overnight with a pinch of soad bircarb)
• 3/4 cup whole black gram (urad) (soaked in water orvernight with a pinch of soad bicarb)
• 3 onions, chopped finely
• 2 tsps garam masala powder
• 2 tsps chilli powder
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 2 green chillies slit lengthwise
• 2 tbsps cream
• 4 tbsps ghee
• 1 cup coriander leaves, chopped finely
• Oil as required
• Salt to taste

For dumplings
 

• 5 cups whole wheat flour, sieved
• 1 cup ghee, melted
• 2 tbsps curd
• Salt to taste

For Churma

• Wheat flour 200 gm
• Ghee 400 gm
• Khoya / Mawa 100 gm
• Sugar (grounded) 200 gm
• Soaked almond (finely chopped) 50 gm
• Cardamom 4
• Dalchini 1

Method

Making Dal

• Cook Rajma and black gram till it becomes soft
• Heat 4 tbsps oil
• Add onions Brown them
• Add gigner-garlic past and tomatoes and fry it
• Add all the masalas, beans and salt.
• Simmer till well blended till gravy get thick
• Pour over cream and ghee Knead a soft dough with flour, ghee, curd, salt and just enough water
• Roll into round-sized balls
• Cover and keep for one hour
• Then roast in batches on hot coals till puffed and golden outside and spongy inskide.  Keep hot
• Garnish the dal with coriander leaves and slit green chillies.  Dip hot dumpling in the dal while eating

Making Churma

• Melt 150 gms of ghee and mix it in wheat flour
• Make a stiff dough using very little water
• Heat the rest of the ghee in a kadahi
• make about 15-20 balls with the dough.  Fry it on low flame till it becomes gloden brown
• Chun it in grinder afer it cools down mix khoya
• Heat 1 tbsp Ghee in kadahi
• Add cardamom seeds and dalchini
• Add the above mixture of wheat flour and khoya fry it for one minut when it cools down
• Add sugar and chopped almonds mix well
• Serve in a plate.

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Sabudana khichadi

Sabudana khichadi is an Indian dish made from soaked Sabudana (Sago). It is usually prepared in western parts of India especially in Gujarat & Maharashtra. In the majour towns of Maharashtra like Mumbai, Pune and Nagpur, it is available as street food and is widely enjoyed by everyone throughout the year. It is the dish of choice when somebody is observing a fast during Navratri. Tapioca is soaked for some time and then is fried with cumin seeds, salt, red chili powder, green chilies and other optional ingredients such as fried peanuts etc. Khichdi is usually garnished with coriander leaves.

Sabudana khichadi

 Nutrition

Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of Peanuts to Sabudana Khichadi adds to the protein, vitamins and minerals content making it a complete dish. The Sabudana Khichadi is filling in nature and has high energy content, therefore, it serves as ideal food during fasting.


Ingredients

• 1 cup Sabudana (sago)
• 1 Potato (peeled & finely cut)
• 1 cup Peanut (coarse)
• 1/2 cup Coconut (grated)
• 5-6 Green chilies (finely cut)
• 1/2 tsp Sugar
• 1 Lemon (juice extracted)
• 1 small bunch of Coriander leaves (finely chopped)
• 1/2 tsp Cumin seeds
• 1 1/2 tbsp Ghee
• Rock Salt to taste

Method

• Wash sago and make it to soak water.
• Add all ingredients (except ghee, potato, coriander and chilies) and mix well.
• Now in a pan, heat ghee.
• Add potatoes and fry till tender.
• Add chilies and stir.
• Now add sago mixture to it and stir gently to mix it well.
• Cover and cook on low flame for 4-5 minutes. Keep stirring intermittently to cook properly.
• Now to garnish, add coriander.
• Sabudana Khichadi is ready.

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Sambar / Sambhar

Sambar or sambhar or Sambaaru or kuzhambu (Tamil: சாம்பார்,குழம்பு); Konkani: सांबारें, रोस, ಕೊಳಮ್ಬೋ (pronounced 'koLmbo');Kannada: ಸಾಂಬಾರು, ಸಾರು; Malayalam: സാമ്പാര്‍; Telugu: సాంబారు) is a dish in South India and Sri Lankan Tamil cuisines, made ofpigeon pea. A variant of Sambar called Pappuchaaru (Telugu: పప్పుచారు) is more common in Andhra Pradesh.

Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.

Sambar / Sambhar

The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th century from the South Indian state of Tamil Nadu. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the pigeon peas, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji.

Ingredients

• 150 gms of Thoram parappu (Toor dhall)
• 3 Spoons of Sambar powder (Please refer to my sambar powder recipe)
• 100 gms of sambar venkayam (small onions)
• 2 springs of curry leaves
• 4 Green chillies sliced into half
• 1 spoon of Perangayam(Hing)
• 3 medium sized Sambar Tomatoes diced in 1/2 inch pieces
• Oil for tampering
• 1/2 spoon of mustard seeds
• 1/2 spoon of Fenugreek seeds
• 1/2 spoon of broken Dhaniya seeds
• 1/2 spoon of Perangayam for tampering
• 3 broken dry chillies
• one spoon chilli powder
• 1/2 spoon of Turmeric powder
• 1 lemon sized ball of Tamarind (add water and extract thick juice)
• 1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi
• 2 tea spoons of freshly made paste of Coconut
• 1/2 cup of Kothumalli

Method

• Cook the dall after adding one small spoon of Perangayam (hing) very well.
• Keep it aside in the cooker for thirty minutes.
• Now churn the dhal till the froth and keep it aside.
• Take the baby onions and saute in oil for about three to four minutes.Take care that you don't cook the onions .
• There is another variation of adding the raw baby onions in the dal and let it get cooked in dal itself.I have found the second variation better for sambar taste.
• Now add extract of Tamarind to dal along with salt .Boil the dal till the raw smell of Tamrind goes off.
• Now add semi cooked baby sambar onions and springs of curry leaves and sliced green chillies.Let it boil for about two to three minutes.
• Now add three spoons of Sambar powder,one spoon of chilli powder and diced tomatoes and turmeric powder.
• Let the whole thing simmer for about six minutes.
• Take down the half cooked sambar and keep it aside.
• Take the grilled onion, remove the burnt outer cover and make a paste of the onion in a mixi .
• Add the paste of coconut and onion now to sambar and slowly heat it on medium flame til it boils for about three to four minutes.
• Tamper with mustard, chillies,fenugreek(vendiyum) seeds,broken dhaniya seeds and Perangayam.
• Garnish with finely chopped kothumalli and set aside.

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Til Laddu / Sankri / Nuvulu Unda

History

Til Laddu also called as Sankri or Nuvulu Unda (Telugu).  This recipe is mostly used on during Lori or Pongal or Makara Sankranthi  festive of Harvesting.

Till Laddu

Ingredients

• 2 cups white sesame seeds
• 1/4 cup peanuts
• 3/4 cup soft jaggery
• 1 tsp ghee

Method:

• Roast sesame seeds and peanuts separately 
• Let it cool 
• Crush the peanuts 
• Mash jaggery till soft. 
• Put in a large heavy pan. 
• Add ghee and heat, till it melts and starts bubbling. 
• Add peanuts and sesame seeds, take off fire. 
• Mix well till well blended. 
• While still hot, shape into pingpong ball size ladoos, with moist hands (apply ghee on your hands). 

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Hyderabadi Mutton Haleem

History

Haleem Originally considered to be an Arabic dish, made of Meat, wheat flour, spices and ghee, it is said to have come to Hyderabad during the Mughal period via Iran and Afghanistan renamed an integral part of Hyderabad due to the Nizam rule.  Over a period of time local influence brought in modifications and changes in the original recipe and made Hyderabadi haleem distinct from other types of Haleem available today.

Hyderabadi Mutton Haleem

Ingredients

• 1kg Mutton-boneless, cubed
• 1kg Cracked wheat-soaked in water for one hour and drained
• 1½ cup Yogurt
• 1 tbsp Ginger-garlic paste
• 1¼ cup Onions-chopped fine
• 1 tsp Green chilli paste
• 2 tsp Green coriander paste
• 1/4 cup Lemon juice
• 3-4 Black cardamoms-seeds
• 1/2 tsp Cinnamon-broken and powdered
• 1 tsp Chilli powder
• 1/2 cup Oil
• 2 tsp Salt
• Green chillies and mint leaves for garnish

Method

• First wash and soak the cracked wheat for atleast 1/2 hour.Then wash and clean the lamb thoroughly,trimming off any excess fat.
• Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric
• Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.After it cools down...shred n keep aside.
• Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups
• of water until its cooked completely and the water is almost absorbed by the wheat.
• Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside.
• Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
• Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top.
• Add 3 cups of water and bring it to a boil.
• Add the cooked Wheat and mix well...adding a little bit of Ghee at a time.Do Check the salt and add if needed.
• Let it simmer for atleast 1/2 hour...keep stirring in between.

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Moong Dal Khichdi

History

Khichdi is one Famous Indian special dish.  Khichdi is part of Indian tradition for long time.
Khichdi means "many other Variants".  Khichdi is commonly served with another Indian dish call "Khadi".  Other common accompaniments are papads, beguni, Ghee, Pickle.

Khichdi is popular dish across complete South Aisa as India, Pakistan and Bangladesh.  This dish is widely prepared in Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra and Bengal In Bengal it is called as Khichuri. Khichdhi is prepared with mulitple Vegetables such as Cauliflower, Potatao, Green Peas and in Costal Maharasta it is made with Prawns.  In Bengali tradition it is customary to cook on rainy days.  It is also traditional in Bengal to cook for luch at Saraswati Puja during month of February and other popular puja such as Durga Puja.

Where Prepartion of Khichi is different in nothern and Western India, where it is considered a very plain bland dish usually served to people who are ill.  Kchichdi is also the first solid that babies are introduce to Rice and Lentils are simmered till mushy, seasoned with Turmeric and salt, and fed to infants to introduce them to adult food.

Khichdi is very popular in Odisha.  There are varieties of khechdi in Odisha like 'adahengu Kchechdi (ginger-asafoetida Khichdi), Moong dal khichdi, etc. Adahengu khechdi is popular dish in the Jagannath Temple as well.  At houses Odisha people go with Moong dal Khichdi severed with Papad, pickle and crud.

Ingredients

•    1 cup rice
•    2 tbsp oil
•    ½ cup yellow mung dal
•    4 to 5 curry leaves
•    ½ tbsp turmeric powder
•    2-3 dried red chillies
•    1 tbsp garam masala
•    a pinch of asafoetida
•    2 tbsp of ground cumin and desiccated coconut powder
•    Freshly grated coconut and coriander for garnishing
•    coconut powder
•     Sugar to taste
•    Salt to taste

Method
 

1. Take the dal and rice and clean them. Wash them properly and mix both of them. Soak them and drain. Keep for 15 minutes.
2. Now take a kadhai/wok and heat oil in it. Add asafoetida, curry leaves and dried red chilies. Cook for a minute.
3. Now add he dal mixture and turmeric. Stir and mix well. Add 3 cups of hot water to it and mix thoroughly.
4. Add ground cummin and desiccaed coconut powder, sugar, salt and garam masala and mix well.
5. Take a pressure cooker and cook it in it till done.
6. Mung Dal Khichdi is ready to be served. Garnish with freshly grated coconut and coriander before serving.

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South Indian special dish ( Pulihora )

History

Pulihora or Puliyodhara is very common preparation in Andhra pradesh, karanataka and Tamil nadu.  Puli means sour taste, Phlihora can also be referred as sour rice.   It is commonly known as tamarind rice, also known as chaddi and Chitrannam in some areas. Pulihora is commonly served as prasadam at temples and it tastes delicious. Pulihora is also known as poor mans feast. You can feel the sour, tangy, spicy taste all in one wonderful dish. Pulihora is a regular done for all  festivals.  Pulihora is made in difference varities (rice, ravva, lemon, mango).

Basic Information


Prep Time: Under 15 min
Cook Time: 1 to 2 hours
Serves: 2 people
Yield: The rice serves 2 ppl but the paste serves more than 10+ ppl

Ingredients

For the Tamarind Paste (shelf life 1-2 months (could be more..)

200 grams (7 oz) - Tamarind (seedless variety makes life easier)
20-25 dried red chillies
50 grams (around 2 oz) Bengal gram (channa dal)
1 tsp mustard seeds
1 cup sesame oil (not the toasted variety)
Salt to taste (using rock salt is traditional)

For the Powder (shelf life -"ever?")

5 tbsp coriander seeds
2 tsp fenugreek seeds
10-15 dried red chillies (optional)
Small sized Asafoetida (powder)

For the rice (at the time of preparation)

1 cup rice, cooked (make sure the strands are separate - Leftover rice works great)
1 tsp split black gram
1/4-1/2 cup peanuts
1/4-1/2 cup cashew
Few sprigs of curry leaves
2-3 dried red chillies (optional)
1-2 tsp sesame oil
Salt to taste


Method

1. Soak the tamarind in 2  cups of hot water for around 30 minutes.
2. Take this in a food processor
3.  and process it few times until it becomes thick
4. Strain this mixture to discard any lumps. The result should be a thick paste - if it is too thick for the strainer, add a little more of hot water, give it a whirl in your processor and strain again. The consistency should neither be too thick nor too watery.
5. Meanwhile make the powder. Dry roast the coriander seeds and fenugreek seeds seperately (or red chillies if you are using.)
6.  Grind them seperately.
7. Until ground fine. Mix them together and store them in a plastic container. They keep well and are handy while making the rice. Use this powder carefully. Too much of it will give a bitter taste to the dish.
• Note:You can alternativly grind only little of these (seperately, of course) at the time of making the rice and add it towards the end since the aroma that this imparts to the dish is mind blowing. But take care, esp. with fenugreek seeds powder since it can give a bitter taste if added even a little bit in excess.
8.  Now lets make the paste. Take a skillet and add the oil. Add the red chillies, then mustard seeds and then bengal gram.
• Note: We need to have some oil warming on the side hence added just a little to temper and then added the oil in the next step. It was simply for our own convinience and is not done this way.
9. Next add the Tamarind water(or sauce!)
10. Now starts the slow cooking process. Keep the heat at simmer and let it cook. You know its done when the raw smell of the tamarind is gone, the water reduces and thickens into a paste like consistancy and the oil oozes out on the surfaces. You can at the point do two things optionally -  add 1 tsp of fenugreek seeds or the powder. This is to give it more aroma. The recipe given my mom did not do this.
11. Remove from heat, cool it well and store it in a glass container. Keeps very well for a long time and requires only a wee little bit (depending upon your taste) at a time to be mixed in the rice.
• Note: The more solid the Tamarind paste , lesser is the amount required to be mixed. If you make sure to keep the paste within the oil, then it would last longer. If your mixture is dry, then it naturally reduces its shelf life. Use it sooner in that case.To prepare the rice, in 1 tsp of oil, temper the lentils, along with red chillies and curry leaves (or you can use fresh without tempering in oil) and then add in the peanuts and cashew (you can roast them seperately too).
12. Meanwhile cool the rice on a plate. Add 1 tsp of sesame oil and the required Tamarind Paste along with the tempered ingredients. Add the powder in pinches along with little salt. Adjust the powder and salt according to your tastes. Mix until well combined and serve

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