This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe. I have used spicy variety red chillies, increase the quantity if you are using kashmiri chillies or any mild variety chillies.

For those shampoo lovers and who don’t know what it is, shikakayi powder is used in India to wash hair). It is not eaten raw but always dry fried and ground with other spices before going into a dish. It is called moggu in Kannada and mogga in Telugu which literally means a bud. I know my mil used Marathi mogu for Bise bale bath and sometimes in channa masala, it definitely adds a different flavour First use a heavy frying pan or skillet. This ensures that you don’t burn these delicate spices and seeds.Do not use stale or rancid spices. If you see some mold or insects or worms in any of the spices, then discard them. Preferably try to use organic spices. Before grinding, you can break the chilies into smaller pieces and deseed them too, if needed. Or else remove the seeds after roasting the chillies and once they cool. If you have sensitive skin wear gloves while deseeding them. The seeds are very hot, pungent and can cause irritation or rashes. Since the Bisi Bele Bath Powder is an integral ingredient in the dish, it is a must to have it handy at home whenever you plan to make this rice dish. And what better way to use a homemade version rather than using a store-bought one. As a lot of my readers had also requested for the recipe of the spice blend, I had to share this DIY version.

Marathi Moggu is best described as a kind of caper, and is additionally mentioned as Kapok Buds. Kapok is that the foremost used common name for the tree. Marathi Moggu is employed in South India specially in Karnataka and Andhra Pradesh in rice dishes like Bisi bele bath, pulao, also in preparations of masalas. Marathi moggu what is marathi maggu called in North India. i tried explaining to the masala vendors, but they were not in a position to understand. I used to be one of those people who thought there was just one type of pulao out there – but I was SO wrong! There are so many ways you can prepare pulao and this recipe is a Karnataka Style preparation that will just blow you away. You can get them home delivered worldwide from them at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.html Curry Leaves– I love the taste curry leaves adds to this powder. Curry Leaves is an essential ingredient in everyday South Indian cooking and thus here also it is a main ingredient.I had failed to notice that it smells somewhat like shikakayi powder until today. The smell / fragrance attached to it is not that strong that one would notice it as soon as a container of moggu is opened and I guess that’s the reason I missed it. Green Chili - This recipe calls for 10 green chillies, but you can reduce the amount based on your spice preference. Originally, its meant to be spicy Add a drop or two of oil to a pan. Once it heats, add cinnamon, clove, kapok bud (marathi moggu), mace and nutmeg (if using).

Cardamom oils can be added to baths as a form of aromatherapy that fights depression and reduces stress. Ground Cardamom seeds can be made into a tea for similar benefits. Add oil to a pressure cooker and allow to heat up. Add a bay leaf and fry for 20 seconds or until fragrant. Add the blended paste and fry for 3-4 minutes till the raw smell goes away. Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool. EggsIn 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 To make this masala powder less spicy, reduce the quantity of the Guntur red chillies or opt to use chillies that are moderately spicy. Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine. Glossary The dried buds of the Kapok tree, also known as the Silk Cotton tree, are known as Kapok Buds or Marathi Moggu, and are best categorised as a form of caper. It is known as moggu in Kannada and mogga in Telugu, both of which translate to "bud." Some of Karnataka's most beloved meals, like Bisi Bele Bath, Saagu, and Kannadiga-style kootus, to mention a few, use the spice moggu. It is always roasted and ground with other spices before being used in a dish; it is never eaten raw.

I think there is a confusion about the word 'caper'. There are many different type of capers - the most prominent are the Capers and capper berries (or Caperbells) Wiki information . These are small buds of the caper bush or the latter are the mature seeds of the caper bush. While dry roasting the spices, ensure that you roast them on low heat and not burn the spices. Stir often so that the spices get roasted evenly. Also make sure to use a heavy pan or skillet. This is the dried fruit of the caper tree (Latin: capparis spinosa; Indian: marati moggu, marathi moggu, etc.)This spice is widely used in preparing curry powders, bisebelebath powder and in Chettinad cuisine. It is also called Kapok Buds or Bambox. The Hindi name for this spice is Shalmali or Semul. My friend gave me the recipe which had Marati Moggu and Nagkesar 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. I got Marati Moggu home delivered from The Big Indian Store at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.htmlHey Indira, Iam here after a long time. Was busy visiting places with my parents in-laws. Good to learn about the spices. I havent used Naaga Keshar or Marathi Moggu! Need to catch up on many posts of yours! Regards n Cheers / Nina Bread Croutons - This might sound like an odd addition, but trust me it works! The crunch from the bread is just wonderful with the soft textured rice. When I had made veg sagu, I did not have both green peas and cauliflower. But I do suggest you add green peas. Cauliflower you can give a skip.