Dry Powder

Dry Powder

Aim: To formulate recipes for dry powder (Preparation of Kadamba powder and curry leaves powder and Nutri mix powder)

Equipment needed: Frying pan, mixie, teaspoons, polythene covers, air tight con-tainers, packaging machine.

Importance of dry powders: Dried foods are preserved due to its low moisture con-tent. It can be easily transported. Indian foods such as curry powders, vathal and vadagam are sun dried.

Recipe Formulation:

1. Kadhamba Podi

Ingredients          Quantity   

Red gram dhal      :         ½ cup         

Bengal gram dhal :         ½ cup                                                         

Black gram dhal   :         ½ cup                                                         

Green gram dhal   :         ½ cup                            

Red chilli    :         10                        

Asafoetida  :         ½ tsp                   

Curry leaves         :         Little                                       

Oil     :         2 tsp                    

Salt   :         To taste                         

Method

·        Heat the pan and pour oil and fry red gram dhal, bengal gram dhal, black gram dhal and green gram dhal.

·        Add red chilli, curry leaves, asafoetida powder and heat gently.

·        Allow it to cool for some time and then grind it in a mixie coarsely.

·        Either can be eaten with idli or mixed with rice.

·        The powder can be stored for a month in an airtight container.

2. Curry Leaves Powder

Ingredients          Quantity

Curry leaves         :         1 cup

Black gram dhal   :         ¾ cup

Bengal gram dhal :         ¼ cup

Red chilli    ;         10

Garlic          :         10 pods

Oil/Ghee     :         2 tsp

Asafoetida  :         ½ tsp

Salt   :         To taste

Method

·        Take curry leaves and dry it under shade.

·        Heat the pan, add oil and fry Bengal gram dhal, black gram dhal and red chillies.

·        Add curry leaves and garlic then fry the same by adding salt.

·        Cool it and then grind it coarsely.

·        The powder can be stored for a week in an airtight container.

3. Nutri Mix Powder (Sathu Mavu)

Ingredients          Quantity

Cereals        :         3 parts

Pulses         :         2 parts

Oil seeds     :         1 parts

Palatability component  :         2 parts

Method

Clean and dry roast the ingredients separately.

Cool and grind it in a mixie.

Store in an airtight container for a month.

Make it into a porridge/laddu with jag-gery and serve

·        Any cereal or combination of cere-als such as wheat/ragi/bajra/jowar can be taken.

·        Similarly any pulse/combination of pulses such as green gram/roasted Bengal gram dhal can be included.

·        Oil seeds such as peanuts/gingelly seeds/cashew nuts/almonds can be used.

·        As a palatability component jag-gery, cardamom and flavouring agents can be incorporated.

·        Instead of sweet taste, salt can be added to porridge.

General instruction:

·        Weigh the formulated product in terms of 50g, 100g and 250g

·        Pack it in a polyethylene cover using a sealing machine or use ziplock cover.

·        Label, calculate the total cost and determine the selling price.

·        Advertise using proper audio visual aids.

·        Sell the products within the campus and record the profit.

Results and Discussion: 

_______________