Comments on: Red chilli garlic powder http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Sun, 21 Mar 2010 12:04:01 +0000 http://wordpress.org/?v=2.0.4 by: Poondu milagai podi and Oven roasted Garlicky legumes - JFI Garlic « Amma’s special… http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-753806 Tue, 01 Apr 2008 09:24:12 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-753806 [...] The toor dal we cook, the rasam we make will for sure have this. Among all other ways of consuming this wonderful ingredient, this is our family’s favorite. Also only this way we have it raw. Almost a year back when I discovered somebody else too is a fan of this combination I am really overwhelmed. [...] […] The toor dal we cook, the rasam we make will for sure have this. Among all other ways of consuming this wonderful ingredient, this is our family’s favorite. Also only this way we have it raw. Almost a year back when I discovered somebody else too is a fan of this combination I am really overwhelmed. […]

]]> by: vydehi http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-478124 Mon, 13 Aug 2007 14:56:37 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-478124 Hi Thank you for the excellent vegetarian recipes. Do we have to fry the garlic and red chillies before grinding them together? Vydehi Hi

Thank you for the excellent vegetarian recipes.

Do we have to fry the garlic and red chillies before grinding them together?

Vydehi

]]> by: Lavanya http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-271443 Thu, 11 Jan 2007 16:50:11 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-271443 Indira Loved this recipe for spicying up bland dishes. It's awesome. I have a question on the oil you use. You mentioned that you use peanut oil in every recipe. Which brand do you buy? Is it from the Indian grocery or a non-Indian grocery. Thanks. Indira
Loved this recipe for spicying up bland dishes. It’s awesome.

I have a question on the oil you use. You mentioned that you use peanut oil in every recipe. Which brand do you buy? Is it from the Indian grocery or a non-Indian grocery.
Thanks.

]]> by: Luke Lee http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-128205 Fri, 03 Nov 2006 01:59:09 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-128205 Hi,Dear Sir: I can supply quality garlic powder and other garlic products made in China with attractive price.If you have interest,pls let me know. Best hopes to you! Best regards Luke Lee Hangzhou,China Hi,Dear Sir:

I can supply quality garlic powder and other garlic products made in China with attractive price.If you have interest,pls let me know.
Best hopes to you!

Best regards
Luke Lee
Hangzhou,China

]]> by: Sumitha http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-11949 Sat, 27 May 2006 16:21:50 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-11949 wow Indira,brilliant!never heard of this powder before.Mum in law is surely intelligent! wow Indira,brilliant!never heard of this powder before.Mum in law is surely intelligent!

]]> by: Devi http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-156 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-156 Indira, that photo is spectacular. Indira, that photo is spectacular.

]]> by: Mika http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-157 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-157 This sounds yummy. Can you give approx. quantities of ingredients? I would love to try! This sounds yummy. Can you give approx. quantities of ingredients? I would love to try!

]]> by: kaleidoscope http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-158 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-158 How long can this be stored? And do u have to store it in the fridge? How long can this be stored? And do u have to store it in the fridge?

]]> by: Indira http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-159 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-159 Devi- Thanks<BR/>Mika- Ten dry red chillies, 2 garlic cloves(plump ones) and 1 tsp salt. I should warn you though, it is scorchingly hot.If you want to reduce the heat, add 3to 4 tbsps of dry or wet coconut powder. Very tasty with Indian vegetables, enjoy.<BR/>kaleidoscope- it spoils with moisture,so don't refrigerate. My MIL sent me this powder three months back, it is still fresh and dry. Devi- Thanks
Mika- Ten dry red chillies, 2 garlic cloves(plump ones) and 1 tsp salt. I should warn you though, it is scorchingly hot.If you want to reduce the heat, add 3to 4 tbsps of dry or wet coconut powder. Very tasty with Indian vegetables, enjoy.
kaleidoscope- it spoils with moisture,so don’t refrigerate. My MIL sent me this powder three months back, it is still fresh and dry.

]]> by: Clare Eats http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-160 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/06/03/red-chilli-garlic-powder/#comment-160 This looks great!<BR/><BR/>I wish it was easy to get really good garlic here too (OZ)<BR/><BR/>But can I ask, how is this different to just putting garlic, chilli and salt into a marsala? Does it change the flavour profile by grinding it with the salt?<BR/><BR/>I love HOT stuff, bring it on :) This looks great!

I wish it was easy to get really good garlic here too (OZ)

But can I ask, how is this different to just putting garlic, chilli and salt into a marsala? Does it change the flavour profile by grinding it with the salt?

I love HOT stuff, bring it on :)

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