Homemade Bread Crumbs / How to make Bread Crumbs at Home - 275th post

Hi friends, here is my 275th post! I need to thank you all for the support & continuous encouragement all through this year. This is the last post for this year; let us welcome 2015 for more happiness & peace!

Homemade breadcrumbs are easy to prepare using the leftover bread which is a better option than the store-bought and cost effective!

It is very useful to prepare cutlets and also used as a thickening agent in Tikkis, Kababs etc.. 

Here I have given the method to prepare bread crumbs in oven and stove top method. Do try and give your feedback.

Yield - Approximately 1½ to 2 cups

Ingredients:

White  / Wheat Bread slices - 10 

Directions:

Oven Method:

Place the bread slices in a tray and bake at 180 deg C for 8 to 10 minutes in preheated oven till it becomes golden brown in colour.  Remove and allow to cool.

Tear the bread into pieces and grind the bread into a coarse powder.

Cool completely before storing in an air tight container.

Stove top Method:

Toast the bread on both sides without applying ghee / butter till it tuns golden brown and crisp.

Tear the bread into pieces and grind the bread into a coarse powder and store in an air tight container.

Note:

You can store this in refrigerator for up to 2 months and freeze up to 6 months.

You can also add flavours (oregano, garlic powder etc.) to the breadcrumbs.  

Flaxseed Idli Podi / Chutney Powder

In this recipe I have added Flaxseed to give healthy twist to our usual Idli Podi.  Try it out to include this healthy seed in your daily routine for a healthy living!

Ingredients:

Flaxseed - ½ cup
Urad dhal - ½ cup
Channa dhal - ¼ cup
Red chillies - 8 to 10
Asafoetida(Powder) - ½ tsp
Sesame seeds - 1 to 2 tbsp (according to your preference)
Salt - to taste
Oil - 1 tsp

https://youtu.be/BcYpMukWDrY

Kollu Podi / Kollu Paruppu Podi / Horse Gram Podi(Powder) / கொள்ளு பொடி

After I read about the horse gram health properties; my interest on trying recipes from this lentil increases. Already I have posted Kollu sundal recipe which is a big hit  and here is the another healthy, simple cum tasty recipe which we can include in our daily basis.

Ingredients:

Kollu ( horse gram) - 1 cup
Toor dhal ( thuvaram paruppu) - ½ cup
Red chilli - 5 to 7 no.
Black pepper - 2 tsp
Garlic - 5 cloves
Asafoetida - a pinch
Oil - 1 tsp
Salt - as required

Peanut Podi (Powder) / வேர்கடலை பொடி

Here is a tasty, easy to make Peanut powder / podi, a variation of  idli milagai podi; that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam.

You can also add this to any veg stir fry / poriyal for different taste.  I got  this recipe from a tamil magazine Aval vikatan; try this and give your feed back.

Ingredients:

Peanuts - 1 cup
Urad dhal - ¼ cup
Channa dhal - ¼ cup
Red chillies - 6 to 7
Asafoetida(Powder) - ½ tsp
Salt - to taste
Oil - 1 tsp

Directions:

Take a kadai; dry roast the peanuts and transfer that into a plate.

Curry Leaves Powder / Karuvepillai Idli Podi / கருவேப்பில்லை பொடி

Wow...Poornima's Cook Book has reached 2,00,000 page hits today!!!! Thanks to all my friends and followers of the blog. It is your encouragement through likes and comments that keeps me going!

To celebrate this occasion I want to share my mom's recipe which is one of my favorite. Though my mom used to prepare variety of chutneys, I always prefer to have podi as an extra side dish!

This Curry leaves podi is a healthy variation to the usual Idli milagai podi. Most of us have the habit of throwing the curry leaves from the dishes and not eat them; here is a way of including this iron rich green leaf in our daily routine.

Ingredients:

Curry leaves - 3 cups
Urad dhal -  ¾ cup
Channa dhal -  ½ cup
Red chillies -  8 to 10
Asafoetida(Powder) - ½ tsp
Salt - to taste
Oil - 1 tsp

Directions:

Wash and drain the curry leaves; spreading them in a newspaper or cloth and allow to dry in shade.

Idli Podi / Idli Milagai Podi / Idli Podi With Sesame Seeds

Idli / Dosa Podi is the mixture of Spices and Dhals (Lentils) in a powder form served as a side dish for idli / dosa varieties in South India.  The recipe differs from place and almost every household has its own recipe for this!

I spent most of my school & college life in hostel; the podi prepared & sent to me in bulk by my mother saved me whenever the side dishes were not good in the hostel!

Yield - 1 ½ cup Approximately

Ingredients:

Urad dhal - 1 cup
Channa dhal - ¼ cup
Red chillies - 8- 10
Asafoetida(Powder) - ½ tsp
Sesame seeds - 1 tbsp
Salt -  to taste
Oil - 1 tsp

Directions:

Heat oil in a kadai; roast red chillies, urad dhal and channa dhal till the colour changes to golden brown (make sure not to burn the dhals).

Transfer this into a plate.  In the same kadai, roast the seasme seeds. Transfer that into the plate and allow to cool.

After it is completely cooled, add the roasted dhals, redchillies, asafoetida and salt in the blender / mixer and grind it into a coarse powder. 

Store it in an air tight container.

Serving suggestion:

Mix with gingelly oil and serve with idli / dosa / uthappam / kuzhipaniyaram.

Note:

Colour of the podi depends upon the variety and amount of chillies added.

Adjust the amount of chillies according to your taste.

Make sure the blender is dry before grinding dhal.