nalAmudhu Kapok Buds, Marathi Moggu, Marathi Mokku - 100 Gram

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Some of you had requested for a veg sagu recipe. So sharing the recipe. I have had mix veg sagu with Set Dosa in one of the restaurants while living in Bangalore. It was so good, that we finished off everything at once 🙂 I have seen a lot of people using sambar powder to make bisi bele bath. The Tamil Nadu version which uses sambar powder is different and is called sambar sadham. I had didn’t notice that it smells somewhat like shikakayi powder until today. The smell / fragrance attached thereto isn’t that strong that one would notice it as soon as a container of moggu is opened which i assume that’s the rationale I missed it. In scientific studies have actually presented that the skin has buildings as a protector and has antioxidant residential or commercial properties (fallen leaves as well as bark) while the origin extract has homes antidiabetic. 4. Kapok produces sleep better Along with the Bisi Bele Bath Powder, I normally make other spice mixtures too at home. For instance, the Maharashtrian Goda Masala and the pan-Indian Garam Masala Powder.

The ingredients are all pantry staples so this makes the perfect weeknight rice preparation – especially as it has lots of added veggies. These are our very own bird’s eye chillies from Andhra Pradesh. The coolest or rather the hottest thing about these chillies is that they are white in colour when ripe. Tiny and fiery these kanthari chillies come with a bunch of sneaky little benefits to your health including reduced cholesterol and increased metabolism. Marathi Moggu comes from the fact that though this spice in used in Karnataka and Andhra and Kerala – it MAY have been brought by the travellers from Maharashtra. It is also not a dried Okra pod – though it seems to look like one, ;-D) LOL. Marathi moggu is the dried bud of the red out bud of the Bombax ceiba – the red silk-cotton tree. I’m sorry I cannot link it here, and save you the trouble – but it well written up in Wikipedia. Hey Indira, We were introduced to these spices when we first tasted Pedatha’s Vaangi Baath. We have not found the English names after much search. They are truly flavoursome and lend an exotic and distinct taste to the dishes. Clear pictures as always :). Fried Onions - A classic for any Indian flavoured rice dish. You can skip this but it just makes the dish so much more exciting, I’d say!

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My friend gave me the recipe which had Marati Moggu as an important ingredient. Being in the US, I found it really difficult to find these spices. But thanks to The Big Indian Store, now i don’t need to wander around looking for these spices. Also, you can cook the dal first. Then, add the rice, vegetables in it and cook them together in the pressure cooker. Sometimes, I do it this way too, to cut down on the time and steps. In this post, I have shown the traditional way of cooking everything separately. I got Marati Moggu and Nagkesar home delivered from The Big Indian Store at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.html

As said earlier, these are much better than the ones brought from the market. Though, it takes effort to make authentic masala powders at home but it is worth all the time and effort. Expert Tips Thanks for posting these photos. You’ve cleared up lots of doubts. I wonder if Penzey’s or Kalystan’s has them. Try to keep two eggs per person while making the egg rice. More the merrier. I like to scramble the eggs first and add to the rice later on. Some people add the eggs to the cooked rice and cook on the pan. You can make it the way you like it. The flavors make all the difference, which essentially comes from the Bisi Bele Bath Powder and the tempering towards the end. This special masala mix gives a lot of depth and flavor to the dish on the whole. This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe.Hi, i am from Tamilnadu. We use this spice while preparing Briyani... It gives u extraordinary smell and flavour. Ensure that your spices are fresh, fragrant and of the best quality. Do not use stale or rancid spices. Also if you see some mold or insects or worms in any of the spices, then discard them. Preferably use organic spices.