CONDIMENTS
The northern region
of India comprises the valley -filled Kashmir to the vast field- lands of Punjab.
The cuisine also varies widely in this region but the predominant one is the
Mughlai one. The staple food of the Kashmiris is rice and plenty of meat dishes, which includes "Gustaba", "Kaahwa", etc. The Kashmiri cuisine is a blend of its major produce, which includes red chillies, fruits, nuts, saffron and rajma.
For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.
IDLI PODI 
Ingredients
-
Gram dal - 1 Cup
- Urad dal - 3/4 Cup
- Red Chilies - 20
- Asafetida - 1/4 tsp
- Salt - to taste
- Dried curry leaves - few
- Garlic - 3 cloves
Method
- Heat a heavy bottomed pan toast the garlic till it turns golden brown.
- Add curry leaves and remove from the stove.
- Cool well.
- Toast all the other ingredients over low heat till they give out aroma.
- Grind everything to a coarse powder with salt.
SAMBAR POWDER
Ingredients
- Red Chilies - 2 Cups
- Coriander Seeds - 1 1/2 Cup
- Channa Dal - 1/2 Cup
- Urad Dal - 1/4 Cup
- Fenugreek Seeds - 1/4 Cup
- Cumin Seeds - 1 tbls
- Asafetida - 1 tsp
- Curry leaves - Few
Method
- Clean all the above said ingredients.
- Fry each of them separately with very little oil.
- Allow them to cool. Grind in a mixer to a fine powder.
- Store in a well cleaned and sterilized jar.
RASAM POWDER
Ingredients
- Coriander Seeds - 1 Cup
- Cumin Seeds - 1/2 cup
- Black Peppercorns - 1/2 cup
- Channa Dal - 1 tbls
- Red Chilies - 6
- Asafetida - 1 tsp
- Curry leaves - Few
Method
- Clean all the above ingredients.
- Slightly fry them.
- Allow them to cool.
- Grind in a mixer to a coarse powder.
- Store in a well cleaned and sterilized jar.