Multi Purpose Spice Powder/ Masala Powder/ Curry Powder

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There are many variations of this spice powder/curry powder and not to mention different names Khara Pudi, Palya Pudi or even chutney Pudi that it can get confusing. So to avoid any confusion I am referring to this as multi purpose Spice Powder.

At home our pantry is usually stocked with different powders, but they are either store brought or the ones that we got from India courtesy of our parents.  So it is rare that we make powders from scratch at home. But this one is an exception and the credit goes to DH for making this.

As the name suggests it can be used in many different ways, in dry sabjis, with plain rice and as accompaniment with idlis, dosas, rottis.

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Split Moong Daal Sambhar

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We usually do our Indian grocery shopping once a fortnight and time permitting, we go to different groceries each time. During one such trip, I found these husked split moong daal in the lentil aisle.  Since I had not used them before, I was skeptical but knowing their nutritional value I decided to buy them anyway. 

I was not able to find recipes over the internet using this, so I decided to stick to the known and unfaltering and made Sambhar. We could not make out any difference in taste and this tasted like our regular old Toor Daal Sambhar. If you want you can add some greens like Spinach or vegetables into it and make it healthier. 

Dear Reader, I am looking for more recipes using the split moon daal, so I would appreciate if you can briefly share it with me or just point a link to the recipe. Thanks in advance.

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Mini Savory Buns/ Khara Buns

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Ever since I saw those beauties on her blog, I have not been able to get them out of my head and have been meaning to try them ever since. Something about them brings back warm memories and takes you back to those childhood carefree days. These savory buns called as Khara Buns in Kannada were regular in our house and we used to have it as a tea time snack. The famous Iyengar Bakeries of Bangalore specialized in making them.

 I am so glad that I tried them at home. They are easy to make and as Sharmi says, most of the time is spent in the waiting for the dough to get fermented.

 We had this with our evening tea and with our deeply engrossing conversation they were gone in no time.

 Me “Do you think they turned a little dark and hard on the outside?”

DH “No they are just fine, I wish they were spicy like the khara buns we got back home”

 Me “Sigh, they did not turn out as golden as Bharthy’s or as fluffy as Sharmi’s

DH” You definitely need to make them again and make sure you make it spicier”

 OK, next time I will make it spicier and make sure they are light brown and not hard on the outside! But this is definitely a keeper and worth a try. Thanks Bharthy  and Sharmi for sharing this.

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