Category Archives: Lunch Box

¬§ MILLET COOKIES | COOKIES – MERRY CHRISTMAS SPECIALūüéĄ ¬§

ūüéĄX’masūüéĄ

Millet Cookies

Quick, easy n hassle free

 specially, when busy on a shopping spree

Crumbly, soft, freshly made melting moments

Pure bliss, wonder baked goodies of enjoyment

Make warm memories and forever bring cheer

ūüéČOn X’mas and New Year!ūüéČ

c1
Enough COOKIES for a cookie monster!

Prep time : 10 mins; Cooking time : 15 mins; Makes : 30 – 40 pieces

Ingredients  :

  • 500 gm s or 3 1/2 cups of Ragi | finger millet flour
  • 3/4 – 1 cup coconut oil or unsalted butter
  • 3 – 3 1/2 cups powdered brown sugar
  • 1 1/2 tsp cinnamon powder
  • 1 1/2 tsp vanilla essence
  • 1 tsp baking powder
  • a pinch of salt

Method :

  1. Preheat the oven at 170 C for 10 mins and evenly grease the cookie tray with a tsp of butter or coconut oil.
  2. In a bowl, mix together all the dry ingredients, namely flour, sugar, salt, cinnamon powder and baking powder. Then add coconut oil or melted butter and knead the flour into a pliable dough.
  3. Roll the dough into little balls and flatten them. On the front side, mark them with the back of the fork.
  4. Bake them for 12 – 15 mins and let them cool down completely on a cooling rack, before attempting to touch them!
  5. Store in an airtight container and enjoy with a cuppa of milk, tea or coffee.

Variations :

  1. Other flours, like pearl millet, oatmeal, almond meal, whole wheat, multigrain or all purpose can be used.
  2. 1 – 1 1/2 tsp dry ginger powder can be added.
  3. 1 well beaten egg can be added for a chewy texture.
  4. Chocolate chips and 1/2 tbsp cocoa powder can be added.
  5. Dry fruits like raisins, almonds, cashews and pistachios can be added whole or chopped.
  6. After kneading the dough, roll the dough into a cylindrical log with the help of a cling wrap and tighten the ends. Refrigerate for at least an hour, then remove the wrap and cut into circular discs and bake.
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Finger Millet Cookies

¬† ¬† ’tis the season to be jolly…la…la…lllaaa!ūüé∂

¬† ¬† ¬† ¬† ¬† ¬† Season’s Greetings to all my amazing¬†readers!!!ūüéČ

 

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ūüćė THAVALA ADAI | RICE | MILLET LENTIL PATTY BURGER ūüćė

‘Thavala adai’ – traditional dish held in high regard

Fusion of spices, rice ‘n’ lentil

Yet to encounter it on a Menu card

Why? makes me wonder still

Crispy, chewy, nutty – all in one bite

Do try it

My wondering will seem right

ta1
Thavala adais served – If I were you, I wanna be me too ūüéľ
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4 

Ingredients  :

  • 2 cups of Raw Rice or Millet
  • 1 1/2 tbsp of Channa dal/ Bengal gram lentil
  • 1 tbsp of Udad dal / Black gram lentil
  • 1 tbsp of Thuvar dal / Red gram lentil
  • 3- 5  Green chilies
  • 3 – 5 Red chilies
  • 1 inch ginger
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • Salt  as per taste
  • 1/4 cup grated Coconut
  • Mustard ‚Äď 1/2 teaspoon
  • 1 tsp Udad dal
  • 1/4 tsp Asafoetida powder
  • a few curry leaves
  • 3 – 5 tbsps of cooking oil

Method :

  1. Soak, wash and dry the rice or millet and dals well.
  2. Grind the cleaned rice and dal  along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
  3. Heat a wide mouthed frying pan. Pour 5-6 tsps of oil, thrown in the mustard seeds, 1 tsp udad dal, curry leaves and asafoetida powder. Fry till mustard seeds splutter and urad dal turns light brown. Add 3 cups of water, salt and bring to rolling boil. Reduce flame and then add the ground rice or millet rava mix. Stir continuously, till it gets a thick consistency like ‘uppuma‘. Mix in the grated coconut. Switch off heat and close with a lid for ten minutes.
  4. Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
  5. Take a part of the cooked flour and roll it into a lemon size ball. Flatten it like a patty burger, about 1/2 inch thick ‘adai’ and place it on the greased pan.  4- 6 ‘adais’ can be arranged at a time, on the pan, according to its size. Pour 2 tsps of oil, around the ‘adais’, sprinkle a little bit of water and cover with a lid. Cook over slow fire. When cooked, the bottom of the ‘adais’ should be crisp and golden brown. Flip the ‘adais’, pour 2 tsps oil around it and cook till the other side too, are crisp and golden brown.
  6. Serve hot with coconut chutney, tomato chutney, sambar or pickle.

Variation :

  1. The cooked flour can be rolled into oval shaped balls, steam cooked and served.
  2. Green chutney can be kept inside the dough as a stuffing and then flattened out into ‘adai’. Fillings can be as creative, as you like it.

‚ôß SHREENIDHI SABZI | BOTTLE GOURD CURRY | DHOODHI KI SABZI ‚ôß

“Maa,  Shreenidhi got her classic sabzi again today for lunch and guess what?!” hollers my older one.

“WHAT?!” apprehensive me, hollering a notch above her, gearing up to dodge a googly that might come next.

“It is Sorrakkai (tamil word for Bottle gourd) curry!” she exclaims.

“DON’T TELL ME!” A relieved me also exclaiming with disbelief, albeit on a note higher but clearly, she had me all ears.

The credits for this Bengali cuisine style recipe go to Shreenidhi’s mother, who not only shared her recipe but also a sample of Nigella seeds, as we do not use these commonly in our day to day cooking – a sweet and thoughtful gesture on her part.

Our way of saying a ‘Big Thank You’ in appreciation of both Shreenidhi and her mother was naming this lip smacking dish ‘Shreenidhi Sabzi’ in our home. Forever!

A great way to introduce any vegetable!SS2Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large Bottlegourd/Dhoodhi/Sorrakkai
  • 2 -3 onions (optional)
  • 1 -2 tomatoes
  • 1 – 2 green chilies
  • 1/2 inch ginger
  • 1 tsp Panch phoran made of the following 5 ingredients ( 1/4 tsp mustard seeds + 1/4 tsp cumin seeds+1/4 tsp fennel seeds+1/4 nigella seeds + 1/4 tsp fenugreek seeds /methi seeds)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp corn flour (optional)
  • 1 – 1 1/2 tsp Kitchen king masala or garam masala
  •  salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

Method :

  1. Peel and chop the bottle gourd in 1 inch square pieces and finely chop onions, tomatoes, green chilies. Grate the ginger. Keep them ready.
  2. Heat oil in the frying pan. Temper with ‘Panch phoran’ till the mustard seeds splutter and rest of the seeds are aromatic and well roasted. Now add the grated ginger, finely chopped green chilies and onions. Saute till cooked. Now add the tomatoes. Scald some more and then add the chopped bottle gourd.
  3. Throw in the seasoning powders – turmeric powder, red chilly powder, kitchen king masala or garam masala and salt. Mix  the corn flour well, in 1/4 glass of water and add it if required, to thicken the gravy. Close with a lid for 5 – 10 mins. Cook till vegetables are well done and check the seasoning. Switch off heat. Garnish with coriander leaves.
  4. Serve hot with Rotis, Parathas or steamed rice.

Variations :

  1. This gravy can be made with a medley of vegetables like potatoes, carrots, peas – to name a few.
  2. Instead of corn flour, 1 boiled and mashed potato can be added to thicken the gravy.
  3. A paste of ginger, garlic and green chilies can be added instead of finely chopping them.
  4. Juice of half a lemon can be added at the very end, if a tangy version of the gravy is desired.

Note :

Larger quantities of ‘Panch phoran’ can be prepared by taking equal propotions of the 5 ingredients i.e equal quantities of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds.

SS1

‚ôß UPPUMA | VEGETABLE UPPUMA | RAVA UPPUMA | MILLET UPPUMA | RICE UPPUMA | BROKEN WHEAT UPPUMA | VERMICELLI UPPUMA ‚ôß

Up, Up Uppuma! Indian chef, Floyd Cardoz wins $100,000 prize in New York Рmade news in the year 2011.

In the final round of the Top Chef Masters contest in Los Angeles, contestants were asked to prepare a dish based on personal food memories.

Cardoz whipped up an Uppuma of semolina and mushroom to beat two other favourites and win the top prize. The unpretentious, humble Uppuma shot into international culinary limelight, in New York.¬†Cardoz named his prize-winning version ‚ÄėWild Mushroom Uppuma Polenta with Kokum & Coconut Milk‚Äô.

Heartening  to see the world sit up and take notice of how a simple dish, not even on the menu of most gourmet restaurants in India, could prove to be a jackpot winner.

A popular South Indian traditional breakfast or a ‘tiffin’ staple, name it semolina pudding, or an Indian version of the Italian polenta.
In Tamil the word uppuma means [uppu (salt) +¬†maavu (flour)], hence uppuma(vu). Down to earth in origin and utterly plebeian; something ‘Maamis’ crank out as fast food, there’s nothing uppity about Uppuma, except maybe win some lucky bloke the Top Chef Master title along with a mere $ 100,000!
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Vegetable Uppuma with  pickle and buttermilk
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4
Ingredients :
  • 2 cups¬†of Semolina | Rava
  • 4 – 4 1/2 cups of water
  • 1 onion (optional)
  • 1 tomato
  • 1 cup of finely chopped assorted vegetables like carrots, peas, cauliflower, potatoes or any vegetable of choice
  • 1 tsp mustard
  • 1 tsp black gram lentil | udad dal
  • 1 – 2 red chilies whole or broken into halves
  • 1 – 3 green chilies
  • 1 inch ginger finely chopped or grated
  • 9 – 10 Cashewnuts
  • a few curry leaves
  • a pinch of asafoetida (optional)
  • salt to taste
  • 3 tsp ghee (skip for Vegan version)
  • 1 tbsp coconut oil | sesame oil | cooking oil of choice
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Semolina Vegetable Uppuma  Polenta

Method :

  1. Roast the Rava in a bandli | wok till aromatic and lightly golden brown in colour.
  2. Chop all the onions, tomatoes and other vegetables finely. Cut the green chilies into thin long strips. Grate the ginger. Keep them ready.
  3. Heat oil and ghee in the frying pan. Season with mustard, black gram lentils, cashew nuts, broken red chilies, asafoetida, ginger, green chilies, curry leaves, onions, scald and then add the tomatoes and other chopped vegetables. Scald some more and then add the measured amount of water. Now add the required amount of salt for the uppuma into the water.
  4. When the water boils vigorously, check whether the vegetables have cooked then fold in the roasted Rava and keep stirring continuously to prevent lumps. Cook till the rava is done. Switch off heat. Close with a lid for 5 – 10 mins.
  5. Serve hot with coconut chutney, sambar, buttermilk, pickles or even sugar!

Variations :

1. For Gluten free version use broken rice rava or millets like Kuthiravaali | Barnyard Millet , Thinai | Fox-tail Millet , Varagu | Kodo Millet and Samai | Little Millet, instead of Rava and proceed with the above method to make rice or millet uppuma. If the millets seem uncooked then add upto 1/2 to 1 cup more water and cook till well done.

2.Broken wheat can be used instead of Rava and the above method followed to make Broken Wheat uppuma.

3. Vermicelli can be used instead of Rava to make Vermicelli or Semiya uppuma.
4. Basic Uppuma can be made without any vegetables and had along with mixed vegetable Sambar for making it a complete meal.
5.  At the end, one can blend in the juice of a lemon (Vegan version) or 1/2 cup buttermilk to the uppuma.
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Rava Upma

 

 

 

 

‚ôß SAMBAR | ARACHIVITTA SAMBAR | HOTEL SAMBAR | TIFFIN SAMBAR ‚ôß

Sambar, the grand dish of South Indian cusine is a brimful of spicy goodness. Prepared with red gram lentils and assorted vegetables, it tastefully reflects, the broad and ancient tradition of lentil based vegetable stews of Southern India. It is a versatile, nutritious, everyday fare. Sambar is had along with steamed rice as a main course, for lunch or dinner.

Hotel Sambar | Tiffin Sambar, a fine¬†variation, goes well as a side dish with¬†idli, dosa, vada, upma, pongal….the list is endless! To put it simply, say just¬†about any south indian snack | tiffin item.

Here I share with thee, 3 recipes for Sambar

  1. Hotel Sambar | Tiffin Sambar¬†made with a lot of spices. Fabulous tasting and¬†popularly served in restaurants. The inevitable use of good quality and fresh spices at home, will make this sambar, a lot more flavourful than in restaurants. ‘Hotel Sambar at a Hotel’ is overrated! recreation of this spicy sambar recipe, by a jubliant you will lead to the dawn of this realisation!
  2. Arachivitta Sambar meaning Sambar with ground paste of coconut and spices, generally made for special occassions, functions or festival days and 
  3. Sambar  homestyle, a near daily fare in most South Indian homes.

“Aaha! Inda kaikhuzlku thanga valayal senji podulam”¬†(voice it like Tamil cinema’s, king of melodrama – Nadikiyar Thilakam Shivaji Ganeshan! ‘Orai the feels, eh?!’ No offence to his fans and pardon¬†‘the local Tanglish baashai’, the situation calls for¬†it!) – a filmy tamil compliment which is received when a lip-smacking dish is prepared and served well. Literally meaning¬†“Hands that made this dish deserve gold bangles!”.

Must try recipes! Go on work your Midas touch!¬†Hail the yellow metal! Aim¬†for the ‘Naghazha Kadai Thanga Maligai’ a.k.a ‘The whole jewellery showroom’!

HOTEL SAMBAR | TIFFIN SAMBAR

Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6

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Yummy delicious ‘ The Hotel Sambar | Tiffin Sambar’
Ingredients for the Hotel Sambar :
  • 3/4¬†cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups ¬†of water for pressure cooking the dal
  • 6 cups ¬†of water to be added later
  • 3 small onions or 15 – 20 shallots
  • 2 tomatoes
  • 250 gms of assorted¬†vegetables (depending on their availability or the desire to experiment)¬†like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd.
  • Gooseberry sized,seedless tamarind
  • 1 ¬†tsp of sambar powder
  • 1 1/2 tsp of powdered jaggery
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tbsp oil
  • 3 stems of¬†curry leaves

 for grinding into a paste :

  • 1 tsp bengal gram dal | channa dal
  • 1 tsp coriander seeds | dhania
  • 1 tsp raw rice
  • 2 – 3 whole red chilies
  • 1 green chilli
  • 1 inch ginger piece
  • 3 cloves of garlic
  • 1 small onion or 3 – 6 shallots
  • 2 tomatoes
  • 1/4 of a fresh coconut

for garnish :

  • 3 sprigs of coriander leaves

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the lentils in water well. Boil the lentils in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The lentils should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Finely chop all the vegetables to be added to the Sambar.  Finely chop the coriander leaves. Grate the coconut. Set aside.
  4. Next prepare the vegetable ingredients under ‘grinding into a paste’. ¬†Peel and roughly chop the onion, ginger and garlic. Then roughly chop the tomatoes and green chilly too.
  5. Heat up¬†1 tsp of¬†oil in a skillet. Fry the ingredients for ‘grinding into a paste’ as per the listed order, till there is no raw smell of the vegetables and they are soft and done. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the onions, curry leaves. Saute well, till the onions are translucent. Now add the finely chopped vegetables, tamarind water, sambar powder and about 3 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7. Finally add the pressure cooked lentils, ground paste and remaining 3 cups of water to the stew, salt and jaggery. Cook till it thickens. Check the seasoning, balance the flavours by adjusting salt,  jaggery and sambar powder if required. Let it boil well. Once it is frothy and the fantastic aroma engulfs the whole neighbourhood, be sure it is done. Serve hot.

Dunk any south Indian snack item in the Tiffin Sambar and gorge on this delicious spicy goodness!

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‘Mini idlis float’ – Mini idlis dunked in ‘Hotel Sambar’
  ARACHIVITTA  SAMBAR
Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6
S6
Arachivitta Sambar made with radish and ground coconut paste is called ‘Rooba kuzhambu’ at our home as the Radish roundels in the sambar, resemble olden days rupee coins. S loves this dish and more so because she is fascinated by the aptness, of this interesting name!
Ingredients for the Arachivitta Sambar :
  • 1 cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups ¬†of water for pressure cooking the dal
  • 3 cups ¬†of water to be added later
  • 250 gms of any one vegetable or assorted¬†vegetables (depending on their availability or the desire to experiment)¬†like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd, kohlrabi ¬†or even green leafy vegetables.
  • Lemon ball size,seedless tamarind,
  • 1 1/2 tsp of sambar powder
  • 1 tsp jaggery (optional)
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves
  • 1 tbsp oil
  • 3 stems of¬†curry leaves

 for grinding into a paste :

  • 1 tsp bengal gram dal | channa dal
  • 1 tsp coriander seeds | dhania
  • 1 tsp raw rice
  • 2 – 3 whole red chilies
  • 1/4 of a fresh coconut

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the dal in water well. Boil dal in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The dal should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Chop any one vegetable or combination of assorted vegetables into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.
  4. Grate the coconut. Set aside.
  5. Heat up¬†1 tsp of¬†oil in a skillet. Fry the ingredients for ‘grinding into a paste’ in the listed order, till lightly brown and fragrant. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the broken red chilies, channa dal and curry leaves. Saute till light brown. Now add the chopped vegetables, tamarind water, sambar powder and about 2 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7. Finally add the pressure cooked dal and remaining 1 cup of water to the stew, salt and jaggery. Cook till it thickens. Check the seasoning. Boil well till frothy. Switch of heat.

Note :

If onions | shallots | madras onions are used for the Sambar, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent and followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

SAMBAR 

Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6

S5
Homestyle daily fare Sambar made with greens and tomatoes.
Ingredients for the Sambar :
  • 1cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups ¬†of water for pressure cooking the dal
  • 3 cups ¬†of water to be added later
  • 250 gms of any one vegetable or assorted¬†vegetables (depending on their availability¬†or the desire to experiment) like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd, kohlrabi or even green leafy vegetables
  • Lemon ball size,seedless tamarind,
  • 1 1/2 tsp sambar powder
  • 1 1/2 tsp rice flour
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves
  • 1 tbsp oil
  • 3 stems of¬†curry leaves

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the lentils in water well. Boil lentils in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The dal should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Chop any one vegetable or combination of assorted vegetables into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.
  4. Grate the coconut. Set aside.
  5. Heat up 1 tsp of oil in a skillet. Fry the ingredients for grinding into a paste in the given order, till lightly brown and fragrant. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the broken red chilies, channa dal and curry leaves. Saute till light brown. Now add the chopped vegetables, tamarind water, sambar powder and about 2 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7.  Mix the rice flour well, with about 1/4 cup of water, making sure there are no lumps. Add it to the broth and cook for another 5 Р10 mins.
  8. Finally add the pressure cooked lentils, remaining 1 cup of water and salt. Cook till the stew thickens. Check the seasoning. Boil well till frothy. Switch of heat.

Note :

If onions | shallots | madras onions are used for the Sambar, then after adding the tempering ingredients to the oil, add the onions and saute them well till translucent followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

S1
‘Rooba Khuzhambu’ Radish sambar with steamed rice. Check out these edible gold coins!

Another way to remember these recipes would be to keep the Hotel Sambar as the base recipe and make the following changes to make Arachivitta Sambar and Plain Sambar.

Arachivitta Sambar

Follow the Hotel Sambar recipe with the respective changes :
1.  Changes in the Ingredients for Arachivitta Sambar from the Hotel Sambar list :
  • 1 cup Thuvar Dal | Red gram lentil
  • 250 gms of any one vegetable or combination of assorted vegetables
  • 1 1/2 tsp Sambar powder

2. Add the following ingredients for Arachivitta Sambar to the Hotel Sambar list of ingredients for tempering :

  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves

3. Skip the following ingredients for Arachivitta Sambar from the Hotel Sambar list of ingredients for grinding into a paste :

  • 1 green chilli
  • 1 inch ginger piece
  • 3 cloves of garlic
  • 1 small onion or 3 – 6 shallots
  • 2 small tomatoes

4. Skip the garnish.

5. In Step 3 of the Method for Hotel Sambar, any one vegetable or combination of assorted vegetables are to be chopped into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.

6. If using onions | shallots | madras onions, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent and then add then follow with other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

PLAIN SAMBAR 

Follow the Hotel Sambar recipe with the respective changes :

1.  Changes in the Ingredients for Plain Sambar from the Hotel Sambar list :

  • 1 cup Thuvar Dal | Red gram lentil
  • 250 gms of any one vegetable or combination of assorted vegetables
  • 1 1/2 tsp Sambar powder
  • 11/2 tsp Rice flour

2. Add the following ingredients for Plain Sambar to the Hotel Sambar list of ingredients for tempering :

  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves

3. Skip the ingredients for grinding into a paste and garnish of Hotel Sambar for Plain Sambar.

4.  Mix the rice flour well, with about 1/4 cup of water, making sure there are no lumps. Add it to the broth and cook for another 5 Р10 mins at the end of Step 6 of the above Method for Hotel Sambar.

5. If using onions | shallots | madras onions, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

 NF

‚ôß CAULIFLOWER CURRY ‚ôß

Roasted curry of Cauliflower paired with potatoes, is an all time favourite in the family. Cauliflower is low in fat and carbohydrates but high in dietary fiber. It has high nutritional density and is beneficial for health. Cauliflower can be made in various interesting styles and this delicious roasted dry curry recipe is a winner!

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Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large cauliflower
  • 2 – 3 small potatoes
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp Sambar powder
  • powdered rock salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | Sesame oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

cc3

Directions :

1. Fill a large pot with water and bring it to a boil. Add 1/2 tsp turmeric powder and 1/2 tsp salt to it. In the meantime, remove and discard the outer leaves and thick stalks, leaving only the florets. Dice the cauliflowers florets into small pieces and drop it in the large pot of hot water and let it soak for 10 mins. This step helps to clean the cauliflower thoroughly.

2. Finely chop the coriander leaves and dice the potatoes into small rectangular pieces. Set aside.

3. Heat oil in a broad base skillet (non stick skillet is preferable, stainless steel or iron skillet will require additional 2 Р3 tbsps of oil, to get the curry golden brown to the same extent). Add mustard seeds and cumin seeds. Let them splutter and turn slightly brown then toss in the diced potatoes, salt, 1/2 tsp turmeric powder. Mix well and cook covered for about 5 Р10 minutes. Once half cooked, toss in the partially blanched and cleaned cauliflower florets and cook with a lid  on a low flame, till the vegetables are fully cooked. Keep stirring every 2 Р3 mins to avoid sticking to the bottom and getting burnt. Then remove the lid, add Sambar powder and cook the vegetables till the raw smell of Sambar powder goes and they are golden brown, well roasted.

4. Garnish with coriander leaves.

Variation :

  1. Brocolli may be used to substitute Cauliflower in the above recipe.
  2. Including a Capsicum or Green Bell pepper chopped into 1/4 inch square pieces, also makes this dish very tasty.

Serve this delicious dry curry, South Indian way with hot steamed rice and Lemon rasam | Tamarind rasam or the North Indian way with breads like Rotis, Parathas and Puris.

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¤ SABUDANA KHICHDI | TAPIOCA PEARLS KHICHDI ¤

Behold the Sabudana Kitchdi, a dish from the great Maharashtra
A share of which, everyone desires to have extra
Fast, Breakfast or no fast
Healthy, satisfying, tasty and relishing till the very last
Introduced to me in the metropolitan cosmopolitan, city of Bombay
Fond memories I made there, forever to stay
Feast for the eyes, this soft, chewy, pure and pearly light delite
Was love at the very first sight and from the very first bite!
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Sabudana | Tapioca pearls Kitchdi – Soft chewy pure pearly light delite!

Prep time: 9 hours; Cooking time: 20 mins; Serves : 4

Ingredients:
  • 3 cups Sabudana | tapioca pearls
  • 2 potatoes
  • 3 – 4 green chilies
  • ¬†3/4 – 1 cup roasted peanuts | groundnuts
  • 1 tsp cumin | jeera
  • 1 tsp brown sugar
  • 2 – 3¬†tbsp ¬†ghee | coconut oil | cooking oil of choice
  • powdered rock salt to taste

for the garnish :

  • 9 – 11 sprigs of coriander leaves
  • 1/4 of a fresh coconut
Method :
  1. Wash and rinse the sabudana | tapioca pearls twice with water. Pour fresh water over them, till just submerged. Soak them overnight or atleast upto 3 Р4 hours. Next morning check out for well puffed up and seperate grains.
  2. Roast the peanuts in a pan or oven, till lightly brown. Grind them coarsely in a dry ginder. Toss and mix them well with the puffed up Sabudana. Set aside.
  3. Peel and chop the potatoes into tiny square pieces. Finely chop the green chilies and coriander leaves. Also grate the coconut and set aside.
  4. Heat oil in a large wide mouthed  wok | pan. Add the cumin seeds and fry till fragrant. Now add the finely chopped green chilies and the chopped potato pieces. Saute well till chilies are lightly brown and the potatoes are well cooked. Cover for 1 -2 mins, if required, to cook the potatoes faster.
  5. Once the potatoes are cooked, add the Sabudana mixed with the ground peanuts, to the wok. Add sugar and salt. Toss and mix well. Cover and cook for 9 Р10 mins, till the sabudana are well cooked i.e. they loose their opaqueness to become translucent, are chewy to bite into but still retain seperate grains. Open the cover and mix well for about every 2 mins, as the Sabudana tend to stick to the bottom of the pan. Once the Sabudana is done, switch off heat.
  6. Garnish with finely chopped coriander leaves and grated coconut.

Notes :

  1. Potatoes can be skipped, if prepared for a fasting day.
  2. If soaked in excess water, then it will get mushy and sticky. Soaking the Sabudana overnight, just till they are submerged is preferable, to get well puffed up and separate grains.
  3. If Sabudana is too dry while cooking in Step 5, then sprinkle little water, about a tbsp, as and when required, until it is translucent and cooked.
  4. Sabudana tend to stick to the bottom of the pan and also get lumpy, if there is too much water or if it is over cooked in Step 5.

Serve Sabudana khichdi warm or even pack it for a lunch box and enjoy this pearly delite!

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