Wednesday, April 11, 2012

Homemade Sambar Powder And My First Giveaway!!!

Hi Hi Hi Everyone!!
All r wondering y so many Hi’s The reason is special And that’s because Its my first give away and you all are welcome J
All of u get worried when your favorite clothes get stained??? Or when your your lil one pours something on the sofa??? Then here is a Book which is on my giveaway!! STAIN REMOVAL- By Stephanie Zia.
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Have u read the book Ten good reasons to lie about ur age??? She is the author of this book too…
The reason behind giving this book is when my Daughter M spilled curry on my clothes I had peeped in this book and had got solution to this and now my Kurti is looking just like it was before J Yeh!!!!!!
Rules for the Give away :

  1. You got to like my page either on Facebook, or follow me here.
  2. And Just message me why you want to win this book!
  3. You don’t need to be a Blogger you can be my Friend or even their friend J

Isn’t it that simple??? So come on Like, Message And Win!
This will be shipped anywhere in India!! If u stay Abroad then don’t worry Give me any Address of your friends or relatives in India I will ship it there!! Isn’t is Great!!
Winner will be picked By My Little M and announced next weekJ




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Ok now getting on to today’s recipe
Flavorful Homemade Sambar Powder:
Coriander seeds- 100gms
Chana dal -2 tb spn
Toor Dal/yellow lentil- 4tbsp
Jeera(Cumin seeds) -2 tb spn
Mustard seeds -1 tb spn
Methi(fenugreek) seeds -1/2 tb spn
Urad dal -1/2 tb spn
Pepper corns -1/2 tb spn
Asafoetida 2-3 big peanut sized or Asafoetida powder 3/4 tea spn
Turmeric -1/2 tea spn ( I added a small peanut size hard pc of turmeric)
Red chillies 200 gms
Method:
Fry mustard and asafoetida first.
Fry remaining ingredients (except chilli powder) one by one without oil.
Mix all and make a fine powder in a Blender or Mixer Grinder.
Store in a air tight container (Allow it to cool to room temperature before closing the Lid).


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WIth This Its time to say Come Join and Win!!!
Tastes Yum Yum when u add lozza love in it.
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Signing Off for now
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