Sambar-The Vegetable delight

Sambar-The Vegetable delight

02:06 by Fathima

Mixed Vegetable Sambar is one of the most loved vegetable delight of the southern India. Its  grainy texture, silky tangy taste and highly nutritious combination would surely make it to your everyday cooking list.
Lets dive in to the cooking process....

Recipe:

Toor Dal or Yellow Pigeon Peas - 1/2 Tea cup
Assorted Vegetables like Cucumber, Brinjal, Carrot,Beans, Pumpkin, Snake Gourd etc(You can add your favourite vegetables)  - 5 Teacups.
Ladys Finger and Tomato - 1 Teacup
Shallots - 9-10
Green Chilly - 2
Tamarind juice- Juiced from 1 Lime sized Tamarind
Salt - To taste
Sambar Powder -3 tablespoon

Sambar Powder Preparation:

Shallow fry each given below and powder them.

Coriander powder - 2 tablespoon

Red Chilly powder - 10grams
Toor Dal or yellow pigeon pea - 3 tablespoon
Urad Dal or Black gram - 3 tablespoon
Fenugreek seeds - 1/4 teaspoon
Salt - a pinch
Curry Leaves - 3 sprig
Turmeric Powder - 3/4 teaspoon
Asafoetida - 1/2 teaspoon

For Tempering:
Red Chilly - 1 if big
Mustard Seeds -2 teaspoon
Few Curry Leaves

Method:

Pressure Cook Toor Dal(Yellow Pigeon Pea), Shallots and green chilly in sufficient amount of water so that they are immersed for sometime in low flame.

Turn Off the flame after two whistles.(In this case dal would get mashed up completely, if you don't want that remove it from heat before a whistle.)
Then add the remaining cut vegetables like Brinjal, Carrot, Cucumber and Snake gourd and cook for sometime.

In another pan, temper mustard seeds, red chilly, asafoetida and curry leaves.
Pour the tempered ingredients over the cooking vegetables or vice versa.

Add some more water (say 1 teacup, it depends on how thick you want it) to give a loose consistency to sambar.

 Add 3 tablespoon Sambar powder to water to form a thick gravy .

Finally add the strained tamarind water and sambar powder gravy to the sambar mix.

Just in few minutes you can feel the mild sambar flavour dashing onto your nose.
Turn Off the flame and enjoy this tangy delight with Rice, Dosa or Idli(or anything of your choice).

We are eager to know the other wonderful combinations u try for sambar.... Do comment!

No Comments

Kinnathapam - Soft and Creamy Dessert

Kinnathapam - Soft and Creamy Dessert

22:59 by Fathima

Feel like tasting a soft and creamy but a different dessert?? Then Yes, You are at the right destination.
Diffusing a piece of Kinnathapam is truely a BLISS in life. Never Ever Miss this out! You will connect with these words better while KINNATHAPAM runs through your tongue. Have a look at it..!!

Ingredients:

Rice [Raw rice(Pachari) / Doppi / Idli Rice) ] - 1 cup
Sugar - 3/4 cup
Coconut Milk - Strained from 1 full sized grated Coconut
Egg - 1
Cardamom - 6 or 7 pieces
Ghee/ Oil - As required
Salt - A Pinch

 a pictorial view of some ingredients

Method:

Start with grinding the rice with required amount of water to make it into a fine paste.
Also Powder the sugar with cardamom and keep it aside( Cardamom could also be used separately).
Blend Grated Coconut in a blender with little amount of water and strain it using a strainer as shown below.
Repeat the process once again to get Stained coconut milk which is thinner in consistency compared to the previously taken milk.

Here is an image giving you a clear idea of strained milk, grinded rice and powdered sugar.

Pour the coconut milk with Rice paste as shown.

Add one beaten egg to this mixture.

Then slowly add the powdered sugar and mix it well.

Now the final mixture is ready and pour it onto a ghee/oil brushed pan for steaming.

Steam it till it gets cooked.

Once the kinnathappam is cooked it would look like a white coloured flan.

Carefully cut it with knife and place it on a plate to serve hot or cold.

The soft, creamy and mouth watering kinnathappam is ready to eat!!

No Comments

Chakoli or Rice Ball Dips

Chakoli or Rice Ball Dips

11:02 by Fathima

Chakoli Or Rice Ball Dips  is one of the most traditional Cuisines that could be had as a main dish or even for an evening tea break. Its an absolute blend of taste and flavour that would tempt your taste buds. 

You would never be disappointed once you try this... Appreciation Guaranteed..!! So no more beating around the bush and lets move on to the recipe...

Chakoli Recipe:

It involves two parts basically: One is to make the dough and the other is the gravy.

Ingredients To Make Dough:

Rice Flour-          2 Cup

Water-                1 and 1/2 cup

Salt-                    To Taste

Grated Coconut- 3 Tablespoon

Ingredients To Make Gravy or Masala:

Chicken-                 10 pieces

Grated Coconut-     1/2 cup

Onion-                    1+2

Tomato-                  3   

Garam masala-        2 tablespoon

Green Chilly-           4

Garlic-                     10 to 12 cloves

Ginger-                    1 square piece
Cardamom-             5-6
Clove-                     5-6
Cinnamon-               Few small pieces

Fennel Powder-       2 tablespoon

Chilly Powder-         2 tablespoon

Coriander Powder-  2 tablespoon

Turmeric powder-    1/2 teaspoon    

Salt-                         To Taste
Oil-                          As Required
Shallots-                  If needed(to garnish)

Dough Preparation:

• Boil water in a pan and add a pinch of salt to it.

• Then put the grated coconut as shown below.

• Once coconut gets boiled, add rice flour gradually.

• See to it that it cooks in slow flame.
• After 10 minutes turn off the flame and keep it aside for cooling(just for few minutes).The cooked dough would look like this.

• Once it has cooled down, knead a dough like that of oratti or chapathi.
• Roll the dough into number of long stripes and then finally separate out into small gem sized balls. 

Gravy Preparation:

• Saute 1 long sliced Onion with Cardamom, Clove and Cinnamon around 10 minutes till the spicy flavour pops out.

• Remove it from the pan and Blend it with Coconut to prepare a fine coconut paste.

• Now Take another pan.Pour oil and ginger garlic paste.

• Once its sauted , add Onion and green chillies.

• Once the onion has turned golden brown add the cut tomatoes.

• Put the Chicken pieces, turmeric powder, fennel powder, coriander powder, salt and cook it well for few minutes.

• To this mixture add the coconut paste and wait till it gets boiled.

• Add the rice balls to the cooking gravy and cook it for 15 minutes in medium flame.

• Finally Fry few Shallots in Oil or Ghee and pour it over the prepared rice ball dips or Chakoli.

• Pouring the fried onions over the Chakoli tempts you to taste it right away. Here's the final look.

2 Comments