Thursday, July 29, 2010

Vangibhath powder

I was talking to one of my friends S. (It is funny that I have more than one friend whose name starts with S)
Anyway, we were talking about how people depend on their mother/MIL for spice powders for every day cooking. I was talking about what happens when you can't get it from India and you need it badly?
Only two solutions, one you should make it yourself or rely on the brands like MTR powders that we get in Indian store. That is what prompted me to write this up. Usually I don't write down these things since everyone follow their mother's recipe for these if at all they make it themselves.

I couldn't get the names of some of the spices in hindi. I have attached the pictures of those two spices.

Bengal gram dal/Kadale bele - 1 cup
Urad dal / Uddina bele - 1/2 cup
Coriander seeds / Dhaniya/Kottambari beeja - 1/4 cup
Red chillies - 25 - 30 depending on how spicy you prefer
Byadagi red chillies (for color) - 10
Cloves/Lavanga - 20
Cinnamon sticks / Chakke - 3 pieces of 1"
Marathi moggu/ Caper -  8 (See picture of this spice)
Star Anise/Annans Hoovu - 2 (see picture of this spice)

In a large skillet, combine all the ingredients and keep roasting till dals have got a nice golden color. Do not leave this on the stove and walkaway. When done, let them cool. Grind into powder in a mixie. This powder need not be very finely ground. Little bit of coarse texture is just fine. Store it in an airtight container. Use in making vangi bhath or any other kind of rice.

Now to the picture of Marathi Moggu..

Picture of Star Anise..

Check back for a nice rice recipe which uses this powder to come up soon.
You have a recipe that is different from this one for vangi bhath powder? Do you want to share it? Send me an email or leave a comment.

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  1. That is a great recipe. Never knew about this powder. Actually, we don't make vangi bath at home, but will surely give it a try some day.

  2. Thanks Champa for this recipe...

  3. I can virtually smell the aroma when you had fried those spices. This is a keeper recipe.

  4. Hi Champa! My vesion is also almost the same, except that i dont use star anise and user a few cardomoms.....
    Here's my Dill rice recipe using that powder....

  5. Lovely aromatic spice powder! nothing to beat this home made masala.

  6. Such an aromatic powder, thanks for sharing..

  7. Looks like you had a telepathy, I badly wanted this recipe and look how I found it! Can't wait to try.

  8. Moggu Marathi is also known as Kapok seeds. Supposedly the kapok fruit tastes like okra.


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