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Tag Archives: south indian food

One Pot Sambhar

INGREDIENTS

2 Tbsp Ghee or oil

1/4 tsp asafoetida

1 Tsp mustard seed

3 Dry Red Chilli

5 to 6 Curry leaves

1/2 lemon Size Tamarind

1 onion chopped

1 cup Chopped Beans

2 Tomatoes chopped ( or made into Puree)

1 cup Toor Daal

3 Tbsp sambhar Powder

1 Tsp Red chilli Powder (If you like spicy otherwise Optional )

1 Tsp Turmeric powder

salt as per taste

Water as required

METHOD

Onepotsambhar

In a cooker add the oil/Ghee, Once the oil is hot add  Asafoetida then Mustard, Once it starts to crackle add Dry Red chili followed by Curry leaves then Tamarind ( Once tamarind  is soft), Onion ( saute for 2 mins), beans ( Saute for 3 to 4 mins), Toor daal  and then Finally Sambar Powder and Salt. Mix all together properly and then add water and close the cooker. Allow 4 to 5 Whistle to come and then turn off the gas, and allow the cooker to cool down. Now its ready to be had with Idli, Dosa, Pongal.

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Lentil Doughnut dipped in yogurt ( South Indian Dahi Vada )

Lentil doughnut  are made in different styles in different states of India and every state has different name according to their language. This kind of lentil doughnut is very famous in southern part of India specially in Andhra Pradesh.

Ingredients

1-2 cups washed and soaked whole urad dal(black lentil without skin) for about 2 to 3 hours

oil for frying

1 to 2 cups of water for soaking the fried vada (doughnut)

Curd (yougurt)

Salt to taste

For Tadka

1 Tbsp oil

1-1/2 Tsp Mustard seeds (Rai)

1- 1/2 moong dal (split green gram without skin)

5 to 6 curry leaves

2 to 3 Dry red chilli

1/2 Tsp green chilli and ginger paste (or Pinch of Dry ginger powder)

Method

For Making Vada

Drain the water from the soaked urad dal (black lentil) and add salt and grind it until it becomes a smooth batter. If required add very little water so that it’s easy to grind.( Make sure you don’t add more water otherwise batter would become watery and would absorb more oil). Once the batter is ready take it in a bowl and give it a good stir.

Heat the oil in a pan. Once the oil is hot, take batter in a spoon and pour it slowly in the oil on a medium flame(or you can make it with your hand giving doughnut shape). Once it turns to golden brown in color take it out.Repeat the same with the rest of the batter. As soon as you have made all the vada’s dip them into the bowl of water for about 10- 15mins and then squeeze each vada by placing them between your palms does releasing the excess water in vada’s( dougnut).

For Tadka(Tempering)

In a pan  take oil, once the oil is hot add mustard. Once it starts to splutter add moong dal (split green gram)then add curry leaves and dry red chilli and stir until moong dal(green lentil) turns golden in color( make sure you don’t over roast it, if done so you will get burnt taste) and red chillis are done, then switch off the flame and let the tadka(tempering) cool.

In the meanwhile in a bowl take curd, add chilli-ginger paste and salt and give it a good stir(Make sure  you take enough curd because vada’s tend to absorb the curd and also make sure of the consistency, if you feel the curd is too thick then add little water or milk. For one cup of curd you can add 2 tsp of water then add the mixed curd on the top of the vada’s and then finally  add tadka on the top.

Refrigerate it for about 4 to 5 hours and then serve. It tastes good when it’s cold since the curds flavor by then is absorbed by the vada’s but you can have it once it’s ready. 🙂

Note: You can also add chilli while grinding dal for Vada’s and instead of pouring curd on the top of the vada’s you can also dip the vadas in the curd. It’s all your preference 😉

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

Sambhar

Ingredients

3 Dry Red Chilli

5 to 6 Curry leaves

3 Tbsp sambhar Powder

1/2 lemon Size Tamarind

2 Tbsp Ghee or oil

1 Tsp mustard seed

2 Tomatoes chopped

1 onion chopped

1 cup Toor Daal

1 Tsp Red chilli Powder (If you like spicy otherwise Optional )

1 Tsp Turmeric powder

salt as per taste

1/2 tsp asafoetida

Method

In a cooker first wash the dal then add turmeric powder, salt and tomatoes and pressure cook the dal. Make sure the dal is completely mashed. Heat a  pan and add ghee once the ghee is hot add asafoetida  then mustard seeds, once mustard seeds starts to pop add dry red chilli, curry leaves and saute for about 2 mins then add tamarind and stir until they become soft and then add onions until translucent then add sambar powder,red chilli powder and stir for 3 minutes make sure you don’t burn the chilli. (You can also add tsp water so that chilli or sambar powder doesn’t get burnt ). Now add the boiled dal to this and let it boil for another 15 to 20 mint stirring occasionally.
And now serve it with rice, Idli, pongal and many more.
If you wish to add more vegetable you can chop them boil it with dal or you can just add once onions are cooked.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

 

 

 

Mysore Paniyaram

Ingredients

150 gram all purpose flour ( maida)

150 gram sour curd

3 tbsp rice flour

1 medium size chopped onion

2-3 chopped green chillies

4-5 curry leaf tore

Procedure

Mix curd, maida , rice flour and salt keep it aside for 2-3 hours. If your curd isn’t sour you can soak overnight. Later add curry leaf, chilies, ginger, onion and mix it properly. Heat paniyaram pan or appam pan grease it with oil , once it get heated transfer the batter into pan and cook it on low flame. Oil it and turn once it turns golden color . Ready to serve with coconut chutney, mint chutney, Thakali kothamalli chutney, ketchup or anything you like.

You can also deep fry it. I avoid because it absorbs lot of oil. You can still make it healthier by adding carrot, cabbage for your kids.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

Lemon Rice

Ingredients

1/2 Tbsp Mustard

1/2 Tbsp Lemon Juice

1/2 Tbsp Urad Dal

1/2 Tbsp Channa Dal

Salt as per Taste

3 Dry Red chilli

2 green chilli (as per taste)

4  green Curry Leaves

1/2  Tbsp Methi ( Fenugreek seeds) ( you can also use 1/2 Tsp powdered )

1 and 1/2 cup  cooked and cooled Rice  ( not Mushy.. Must be like fried rice)

1/2 Tsp Turmeric Powder

2 Tbsp oil.

1 pinch asafoetida

Procedure

In a pan take oil and once the oil is hot add mustard seeds, asafoetida, Dry red chilli, urad dal,channa dal,curry leaves, chopped green chilli, fenugreek seeds and saute for about 2 to 3 mints in low flame and then add turmeric powder and mix it well now add the cooked rice to the mixture and mix it until all the ingredients have blended well. Once you off the Flame add the lemon juice and just give it a stir and  Lemon Rice is ready.

Tip:

If you’re using the Fenugreek Powder then you can add it at last along with the lemon.

You can also Garnish it with coriander if you wish to make it more colorful  🙂

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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