Kadai Vegetable

Tweet

Indian cuisine is rich with vegetarian curries. But sometimes you get so used to making the same old sambar and rice it is an effort to break away and embrace variety. Also, when you try to incorporate different cuisine there is only so much one can make and eat, right? Everything said and done, today I decided it was about time to spin something different and put together a vegetable curry.

The subject of gravies as far as I can see can be contented. What goes into a korma as against a kadai? A korma can have cashews and cream while a 'kadai' will not. And if you are from the South of India then you probably make the korma with coconut gravy. Therefore, if one of you feel that this recipe has too many cashews for a kadai curry you are probably right. But I like a rich gravy and added a generous portion.

Spicy hot curry.

Ingredients:

Beans – 20

Carrot – 2

Bell Pepper – ½

Tomato – 1 medium

Onions – 1/2 of one large onion

For Gravy:

Cashew nuts - 25

Dry Chili - 6

Onions - 1/2 chopped fine

Ginger - 1/2 inch piece chopped fine

Garlic - 5 or 6 pods chopped fine
Tomato - 1 medium

Chili Powder - 1/2 tspn

Turmeric - 1/2 tspn

Coriander Powder - 2 tspn heaped

Kasturi Methi - 1 pinch
Tamarind - 1 marble size ball soaked in about 1/2 cup water

Oil - 2 - 3 Tbspn

Method:

Preparing the Vegetables:

1. Boil about a cup of water and slide in the carrots and beans. When they are tender and yet crisp remove using a slotted spoon from the broth and set aside. Reserve broth for later.

2. Line a cookie sheet and place the capsicum, onions and tomato and broil on hi for about 15 minutes. Alternately, in a skillet heat about a teaspoon of oil and on high saute onions, tomato and capsicum one at a time till the edges of the vegetables are browned. Remember to keep all the vegetables crisp, never over cooked.

For Gravy:

1.Fry cashews in a tablespoon of oil until golden brown and spoon it out to cool

2. In the same oil fry the dry chilies making sure you don't burn it. You will get a distinct smell of fried chilies when you can slot it out to join the cashews.

3. Add another tablespoon of oil to the pan, and saute ginger, garlic and onions till onions are golden brown.

4. Add turmeric, chili and coriander powder and saute until the fresh smell of coriander turns aromatic.

5. Add tomato and saute until all of the tomato blends in to a pulp.

6. Cool this mixture and make a paste using a blender.

7. Bring it back into the same pan and cook until oil clears the pan.

8. Add tamarind juice and salt to taste. Add the vegetable broth to adjust the consistency of the gray. Make sure to use only as much tamarind juice as you need.

9. Powder kasturi methi between your palms and add to the gravy.

10. Once the mixture boils add all the vegetables, mix and let it heat through.

11. Serve hot with rotis or jeera rice.

Notes:

1. Peas, cauliflower and mushrooms go well for this curry. I have just used what I had on hand but if you are making for a party you will definitely want to add these vegetables like most restaurants serve.

Contributor: Sunitha

Mixed Veggies Thoran

Tweet

   Today, I have a simple recipe of a 'thoran' for you.  As you can see I got a little excited about the photography even though this is a simple recipe, then again, isn't presentation vital in cooking?   A good time to make recipes like this is when you don't have enough of one vegetable but have an assorted little of many.  Really, thats what I did! Mixed up this and that to make a thoran and I really loved this combination. 

Have fun!



Did you like the broccoli tree with carrot flowers? My kids did ;-)



A great way to use up the leftover veggies in your fridge




Ingredients:

Broccoli Florets,cut into small- 1/2 cup
Carrots grated- 1/4 cup
Beans ,chopped finely- 1/4 cup
Cabbage ,chopped finely- 1/4 cup
Coconut Grated- 1/3 cup
Green Chillies- 3-4
Turmeric Powder- a pinch
Salt- To taste

For seasoning:

Shallots, chopped finely- 2-3
Mustard seeds- 1/4 tsp
Dried Red chillies- 2-3
Curry Leaves- 1 sprig
Oil- 2 tsp


Method:

1.Make all the veggies ready for thoran, by cutting them like I've mentioned above.
2.It's up to you whether to grate or cut the broccoli florets.
3. Grind(not much-maybe for a couple of seconds) coconut and green chillies together. If you do not have a grinder/small bowl for your mixer grinder, leave this step and just add more green chillies slit into halves.
4.Heat oil in a pan and splutter mustard seeds followed by rice.
5.Add sliced shallots and saute it till golden brown.
6.To this add red chillies and curry leaves and saute .
7.Add the Broccoli and beans along with, turmeric, salt and coconut mix from step 3 and add into the pan.
8.Mix everything together and cover the pan.Add a couple of spoon full of water.
9.Cook on medium flame for about 5-6 minute.Open and stir everything well.Add the carrots and cabbage now. Continue cooking till all the veggies are cooked, but still a bit crunchy
10.Open the pan and cook till the thoran is free of any water by stirring in between.

Vegetable Cake

Tweet

   About three years ago, my husband and I dined at the Pineapple Room, a restaurant in Cheekwood Gardens (Nashville). It was here that I saw crab cakes for the first time, and ordered it with great excitement!

   Sadly, the first bit was not as exciting.  I guess I had built up my expectation to dizzying, unrealistic heights.  I can’t put it in words what I was hoping ‘crab cake’ would be, but it was more than what came on my plate.  On the flip side, it opened up my view about all kinds of cakes.  Whether it is crab, meat, vegetable or just soda or yeast cake, the chef has the liberty to dish out ingredients put together fried, baked or grilled and call it by whatever name he/she chooses.  Today’s post is one recipe like that which is familiar to most people and in everyone’s hands it takes on a different flavor and taste.  In my hometown, we call it cutlets and anywhere else it maybe known as cakes or burgers.   One thing is for sure, it's liked by both children and adults as we all like deep fried food.

   The recipe for the base can be coated with maida or eggs, and rolled in bread crumbs. It can be  deep fried or simply used inside a tortilla or roti and enjoyed.   Whichever way you choose, don’t forget to enjoy it.



Ingredients:
Potato           - 1 Huge Idaho Potato.
Bean             - 20 nos.. (about a cup when cut into tiny pieces)
Carrot           - 1 medium (about 3/4 cup when cut into pieces)
Peas              - 1/2 cup
Onions          - 1 small
Green Chilies - 6 nos
Ginger           - 1 Tspn
Garam Masala - 1/2 tspn
Canola Oil - 1 Tbspn for sauteeing
Oil - For deep frying


Method:
1. Pressure cook the potato for 1 whistle on high and then on low for one more whistle.  It takes about 20 minutes. If you don't know how to cook potato cook it the way you know but any moisture content in the end will make it difficult to form the cakes as well as moisture tends to break the cake when deep frying.  
2. Cook the peas with a little water in the microwave and drain off the water
2. Heat a tablespoon of oil and saute ginger followed with onions and green chilies.
3. Follow with green beans and taste to make sure the beans is done and then add peas and the carrot and saute for about 3 or 4 minutes
4. The sauteing should be on a medium flame and the end result should not have any water and yet vegetables should not be too fried. Add salt to taste
5. Peel the potato and mash with a fork and add the vegetables in and mix check for salt
6. Form small rounds of cakes this should make about 12.

Batter:
1. 1/2 cup of all purpose flour
2. Salt
3. About 1/2 cup of water

Method:
Add water to the flour and salt a little at a time to make a semi thick batter.  Not too runny nor too thick.  It should be more or less half cup of water a little this way or that may happen due to kind of all purpose flour etc.  Use your judgement

Heat oil for deep frying and when it has heated through (never smoking hot, that's only allowed when we are talking men ;)
dip the vegetable cakes in the batter and deep fry.

Contributor: Sunitha

Navratan Korma/Navaratna Kurma/Mixture of vegetables in a creamy tangy sauce

Tweet

Quite the North Indian dish this is, yet, another one that has made its way to the hearts of us Southerners. My daughter so loved it she was glad to eat leftovers too.



It's quite a favorite with me because I can make one dish, and be sure it's packed with multivitamins. Oh! well, That's what I would like to think, all healthy and all. But honestly, we are more of a eat good food and well, then if it's too much walk it off kind of people. Then why I like it really is because each spoon of the dish carries a mystery. Let me explain! Until I bite into a vegetable, since there are so many in it, how am I to know what I've got?! See the mystery? I don't know about you ,but I think it is like unraveling a surprise gift and who does not like mysteries and surprise gifts, now!?



I do like to make every cooking and eating experience fun and this one has been tremendous.

Ingredients:

Boiled veggies- 5 cups ( I took Bell pepper,Cauliflower, Cabbage, Carrot, French beans, Green peas and Potato)
Tomatoes- 3(blanched and pureed)
Oil- 3 to 4 Tbsp
Onions, finely chopped- 1 cup
Ginger Garlic Paste- 1 Tbsp
Garam masala- 2 tsp
Kashmiri chilli powder-3 tsp
Red Chilli powder- 1/2 tsp
Coriander powder- 2 tsp
Milk- 1 1/2cup
Heavy Cream- 1/4 cup(optional)
Cashews- 2 tbsp
Raisins- 2 tbsp
Ghee- 1 tbsp

Method:

1.Cut the vegetables into cubes and steam them to cook.I usually begin with the veggies that take long time to cook( in this recipe, Potatoes) and keep adding the rest one by one.
2.Blanch the tomatoes by keeping them in boiling water for a couple of minutes and washing immediately with cold water. Remove the skin and puree them.
3.Heat oil in a non stick pan and saute the onion till it turns golden brown.
4.Add the ginger garlic paste into this and saute till the raw smell leaves.
5.Mix in all the spices and saute for a couple of minutes.
6.Pour the tomato puree into this and cook till the oil starts leaving the sides.
7.Pour the milk into this and mix well.This is the time to add any cream if you are using.
8.Heat this mixture till it starts boiling.In another pan fry the cashews and raisins in ghee.Add this to the gravy.
9.Throw in the cooked veggies and cook for 5-6 minutes, or till the gravy gets thickened.Keep in your mind that the gravy gets thicker once it cools down.
10.Serve with roti or nan after garnishing with cream or coriander leaves.



Notes:

1.You could add just water instead of milk, but then the gravy won't be that creamy.
2.Heavy cream is optional.
3.You could choose the veggies of your choice.
4.This serves about 12-15 people.(I made this for a party!)
5.I made this keeping the kids in mind, so the gravy is on milder side.
6.You could replace one tomato with a tablespoon of tomato puree, if you would like to have a brighter color.

Contributor: Namitha

Chinese Fried Rice

Tweet

How are you doing on the 2nd of September? Happy New Month! Nobody wishes on a new month, what!? I will.. Happy New Month to you and me.

I cooked some Chinese fried rice today not to celebrate the new month but just out of whimsy. It's quite convenient you see for a Malayalee to make fried rice. After all, the china wok is what we use daily for our thoran and mezhukkupuratti 'cheena chatt.' Yep! Kerala and China go a long way back. Otherwise I don't know why everyone I know back home uses this chatti.

Now that we have established the convenience of making fried rice for me let me also say I quite like this dish. When we make it at home we can bring the amount of oil to a bare minimum making it quite healthy too. I will not keep you with anymore rambling. Let's get to the point, alright!



That little golden glory you spot in the picture is outside my window. Yellow leaves mottle the oak tree and the iredescence of the sunlight on it. Quite distracted with the sun and the rustle of leaves outside

Ingredients:

Rice - 2 cups

All vegetables diced to small pieces (I say, smaller the prettier)
Ginger - 1 tspn
Garlic - 1 Tbspn
Green Chilies - 4 nos
Onion - 1 small diced into small cubes
Carrot - 1
Beans - 20 nos
Cabbage- 1 cup chopped
Celery - 1 stick
Oil - 1 Tbspn
Soya Sauce - 4 Tbspn (watery kind, use more if you like)
White pepper powder - 1/2 tspn



Method:

Cook rice, please follow instructions here

1. Heat wok and add a tablespoon of oil
2. Add vegetables starting with onions, ginger, garlic and green chilies. Fry on high heat
Followed with carrots, beans, cabbage quickly stirring with each addition. If you cannot keep up with quick stirring crank the flame down so as not to burn the vegetables
3. Add salt once vegetables are done.
4. Sprinkle the pepper and stir in

5. I set the cooked vegetables aside and then add 1 day old cooked rice. Add soya bean sauce and when the rice is heating. Stir in the cooked vegetables.
6. Finally, top with scrambled eggs



We would like to send in some entries for Jay's Letz Relish- Paneer event



Kadhai Paneer
Malai Kofta

Entering the rice for Festive Rice Event 

Contributor: Sunitha

Shrimp Noodle

Tweet

   How about more noodles?  The recipe is quite similar to the vegetarian one I posted a while back.  But the addition of shrimp and oyster sauce gives it another dimension.  The process is all similar but as you will agree it's the ingredients that makes the difference.  Most of the ingredients I have used today can be found in anybody's kitchen and also a few tips to enhance the flavors if you choose can be found in the foot note.

  Cleveland where I am right now is proving to be quite exciting.  Did I tell you there is going to be a Onam Sadya around here..  Broadview Heights Recreation Center, 9543 Broadview Road, Broadview Heights , Oh 44147.  This will be on Sep 4th, 6 PM to 10 PM.  If you are in Ohio you might want to go take a look.  I haven't decided if I am going but it sure is in my mind.

   While I go enjoy my rest of the day browsing in blogland I wish you a good day too.
  


Ingredients:

Egg Noodles - 1 packet (200 gm)
Ginger - 1 Tbspn
Garlic - 2 Tbspn
Carrot - 1 julienned
Cabbage - long slender shreds (1 cup packed)
Beans - 20 nos juliened

Soyabean sauce - to taste.  I added 2 Tbspn
Green chilies - 2

Marinate Shrimp

Shrimp - 10 or 15 in number
Ginger garlic paste - 1/2 tspn
Oyster sauce - 1 Tbspn
Chili powder - 1/2 tspn

Ground Pepper - 1 tspn (or sprinkle to taste)



Method:
1. Cook Noodles as per packet instruction.  I run cold water over the cooked noodle and pour and toss it in 1 tbspn of oil and set aside

Marinate Shrimp:
1. Add oyster sauce, chili powder a little soya sauce and the ginger garlic paste and marinate for 20 minutes
2.  Heat a wok or big open pan which can hold the vegetables and noodles together and heat.
3. Pour 1 Tbspn of oil and add the chopped ginger and stir for a couple of seconds and add garlic.
4. Add the marinated prawns and saute for a minute and add the green chilies, beans, carrots and cabbage
5. Once the prawns have turned white or pink (color the shrimp turns to when cooked) depending on the type of shrimp you use add capsicum and stir on high heat to cook the edges
6. Add some remaining soyabean sauce and toss in the cooked noodles
7. Check for salt and taste and add some more soyabean sauce if needed



Notes: You can add 1 tspn of the stir fried chili sauce, maggi chicken bullion 1/2 packet etc to enhance the taste.  Aginomoto about 1/4 tspn also will help to enhance the flavors.  When I need to add a little spark to the noodle I do that sometimes.  On a regular basis prefer to avoid.

Contributor: Sunitha

Vegetarian Chow Mein

Tweet

     I am still working at settling in this new place.  Actually I am all set with regards to setting up the apartment, the kitchen being functional etc. and yet there is something missing.  You will not believe when I say I miss the noisier complex I lived in Tennessee.  Every other hour you could hear the fire engine roaring past since we lived next door to the fire station.  Yeah, it was a nuisance at times but in some strange way I miss them too.  Can you see what I mean?  My new apartment complex is so quiet it borders eerie.  I know its just that its taking time to gel in here but this morning trying to photograph the food I was going crazy.  I am just not understanding why the room is bright and yet I am not getting the light to fall on the food like I want it to.  It will all come in time and I will adjust but moving doesn't seem to be my cup of cake.

 
  Yesterday I made some chow mein. It's simple and yet quite tasty.  You can do a whole lot of variations with different sauces but today's recipe is the simplest with the least number of ingredients. I hope you will enjoy it.


Ingredients:
Noodles - 1 pack (200 gms)
Beans - 30 nos
Cabbage - 1/8th of a regular size cabbage
Carrots - 1
Capsicum - 1/2 of a big one
Celery - 1 stalk
Spring onions - 2
Garlic - 1 tbspn heaped, finely chopped
ginger - 1/2 tspn finely chopped
Soya Bean Sauce - 2 Tbspn
Black Pepper - to taste
Green chilies - if you need it spicy hot
Oil - 2 Tbspn
Method:

1.Cook noodles as per instructions on the cover
2. Heat oil in a pan and add the vegetables starting with the beans
3. Add each vegetable according to the time it takes for it to cook and I like my beans a little well done so they go in first.
4. Once the beans is getting cooked add the garlic and ginger saute and follow up with cabbage, carrots and celery and finally capsicum.  Make sure to cook each vegetable a little, like a couple of stirrings before you add the next
5. Once all vegetables are cooked where I leave the capsicum add soya bean sauce.
6. I have been finding the strength of soya bean sauce to be different for each brand and hence depending on the brand and how thick or thin it is add some, mix and check for taste
7. Add the cooked noodles and if needed add more soya bean sauce
8. Chop the spring onions and top it and when serving you can scramble eggs and top each plate or simply mix it in.

Notes:
1. I add salt and oil in plenty of water to cook the noodles and run it under cold water once cooked and splash some oil to keep the noodle moist

Contributor: Sunitha

Tri Delight

Tweet

  This is one of those dishes that nobody needs a recipe.  Nevertheless for someone out there who needs an idea for a variation from the regular this one is for you.  I like sauteed vegetables and I try them with different sauces.  Alternatively, to have with rice and curd I like to dig my Indian routes and do something closer  home.  That's when I avoid the sauces and add just chilies and enjoy them.  The following recipe with a variation of veggies and addition of soya bean sauce can very well be a Chinese dish.  This one though  is very comforting and enjoyable with rice, curd and pickle.  Love it!

Ingredients:

Beans - 30 nos
Potato - 2 medium size
Carrots - 2 medium size
Dry Red chili - 5 nos
Garlic - 5 pods
Black pepper - to taste
Salt -  to taste
Oil - 1 Tbspn
Water - 1/3rd cup

Method:
1. Heat oil in a pan and add the crushed garlic and red chili and saute for a minute or two till both express cooked aroma
2. Add in all the vegetables sliced small in equal shapes as much as possible
3. Saute a while and add 1/3 cup of water, salt and on a low flame cook till the potato is done
4. Once the potato is done without breaking them stir and add crushed black pepper if you need the saute to be more fiery to taste

Notes: Serve them with rotis or rice.
2. You could avoid the water and saute in only the oil by stirring.  This takes more time and patience but quite tasty
3. If you are not adding water you might need a little more oil
4. You may also add a shallot and curry leaves when you saute the red chili and garlic. 

Contributor: Sunitha

Mixed Thoran

Tweet

Lent, the 40 days before Easter Sunday is a time marked with prayer and sacrifices.  I am not about to tell you how disciplined and devout I am but just that I have been trying to keep things simple.  From the Dal Makhani and Koftas you know simple has only been translating to vegetarian not light.   Yesterday, however, was marked with simplicity.  I made sautéed vegetable and spiced butter milk to go with rice.  A simple spread indeed, you will agree.  

Ingredients:
Carrot - 1
Cabbage - half or 1/4
Green Beans - a bunch
(The measurements are all approximate.  When cut into small pieces the vegetable was about 4 cups)
Green chilies - 3 - 4 (however, hot you want it reduce or increase)
Mustard seeds - 1/4 tspn
Turmeric - 1/2 tspn
Garlic - 1 clove
Ginger -  a tiny piece (optional)
Jeera/ Cumin- 1/4 tspn (optional)
Coconut - 1/4 cup
Curry Leaves - 1 sprig
Shallots - 4 or 5 (use some to grind and some for tempering)
Oil - 1 Tbspn
Salt -  to taste

Method:

1. Grind together coconut, garlic, green chilies shallots, cumin and ginger coarsely with little or no water as possible

2. Heat 1 tbspn of oil and splutter mustard followed with curry leaves and shallots and add the ground coconut mixture

3. Stir for a few seconds and add the vegetables

4. If you have cut all the vegetable fine then if you keep stirring occasionally on medium heat you can cook the vegetable in its own water uncovered.  

Notes:

1. The trick to make this dish tasty is the right cooking of the vegetables.  

2. They have to be crispy and not overcooked.  

3. Too less and too much cooking will spoil the taste. 

4. Keep tasting in between if you are doing this for the first time to make sure you switch the flame off in time

Contributor: Sunitha

Home made Paav with Paavbhaji masala-The most popular streetfood in India

Tweet

  Bad weather has its own share of positive; it’s the best time to bake. I have been flirting with the idea of making pav bhaji for a while, and after trying out Sunitha’s recipe for bun and their whooping success it was inevitable. I shaped them into paav and made a hearty portion of bhaji which was received with a roar of excitement by my girl. Well, my daughter needs her share of experiment with the famous street food of India, won’t you agree?

I have enjoyed street food and am still very fond of them, like you can see. Pav bhaji tops the list. The pani puri, masala pav etc are all equally good and they all bring back a flood of memories. Times with friends. Money was difficult to come by those days but there was always enough for a plate of pav bhaji. Hot off the stove, enjoyed on a cool evening after the nasty heat spell of the day. Wash it down with some sugarcane juice and voila it’s the perfect fix.

For Paavbuns

 Follow our recipe here.  If you do not have White Lily flour you can also make them with the following differences.  When you keep making breads you will discover how to make your own changes.  We wanted to tell you this so that you may dare to experiment and come out with successful results every time you make bread.  Please feel free to ask us in case of questions.   

Tips:
1.All purpose flour and bread flour in 1:1 ratio.
2. More water, and less milk, making the final water content the same.
3.When you reduce the fat content you can use less yeast, say for ~7 cups of flour ,I only used 2 packets of yeast. ( yes I made a bigger batch this time !)


For Paavbhaji masala :

Ingredients:

Onion- 1
Garlic crushed- 5-6cloves
Tomato- 1
oil-2 tbsp
Frozen green peas- 1/2 cup
Bellpepper(finely chopped)-2 tbsp
Potato- 1
Cabbage- 1 small piece
Cauliflower florets- 1/3 cup
Beans- 4-5
Carrot- 1 small
Paavbhaji masala- 2 tbsp
Red chilli powder- 2 tsp/acc to your spice level
Butter- 2-3 Tbsp
Criander leaves- for garnishing
Lemon wedges-for serving
Finely chopped onions-For serving

Method:

1.Coarsely chop all the veggies except green peas and bell pepper and cook them in a pressure cooker with a little water and salt.If you are planning to cook on steam then chop them finely.
2.Heat oil in a pan and saute the finely chopped onions.
3.When it starts turning golden brown,throw in the crushed garlic and saute till the raw smell leaves.
4.Now add the chopped tomatoes and saute till the oil starts leaving the sides of the pan.
5.throw in the green peas and chopped bellpepper into this and saute well.
6.Add the masala powder and chilli powder and stir till the raw smell leaves.
7.When the veggies are cooked mash them well and pour it into the masala mixture.
8.Stir well and add little more water if required.
9.Boil this and cook for 8-10 minutes on low heat.
10.Add the butter and stir well.
11.Serve warm with sprinkles coriander leaves on top.
12.It is bettr tokeep the pan on a low-heated stove while you serve it with hot paav buns.
13.heat a pan and apply butter, keep the paav buns, that is cut into halves with cut ends facing the pan. Take out and serve warm with the paavbhaji masala.
14.usually we also serve some chopped onions and lemon wedges sprinkled with chopped coriander leaves with the masala.




Contributor : Namitha

Veg Upma

Tweet

As a kid I never used to like upma. Not only that, when it comes to food, I am very picky. I realized my mom's difficulties to satiate me only when I became one :-) I learned to make this upma from my MIL who is a great cook. Now this is one of the most preferred breakfast in my family and am sure you will also like it.

  We have a variety of 'upma' served in India known by different names like khara bath, uppittu, uppindi chow chow bath (when kahara bath is paired with another dish called kesari bath) and so on and so forth depending which part of South India you are from.  I would like to say they are all the same but as it goes with Indian food a little variation by an addition or subtraction of a spice and you have a different dish.  Sometimes, I think thats about how cooking goes around the world.   



  The variety posted today is a fluffy soft version as against the slightly wetter one served in restaurants in Andhra and Karnataka.  We will make the other varieties and post them in time with the names given it by the state it hails from.   Apart from the spices the quantity of water that goes into this dish makes for the difference in consistency which accounts for the variations too.


Ingredients

Rawa/Semolina- 1cup
Oil- 2Tbsp
Carrot grated- 1Tbsp
Beans(cut into thin pieces)-1Tbsp
Ivy gourd(thin pieces)- 1Tbsp
Long beans/Pachappayar(thin pieces)-1 Tbsp
Shallots(sliced thin)-1 Tbsp
Ginger grated-1tsp
Green chillies(slit into 2)-2-3
Curry leaves-1 sprig
Mustard seeds-1/2 tsp
Grated coconut-1/3cup
Water-1+1/2 cup



Method

1.Dry roast the rawa till the raw smell goes.(I would do it for a couple of minutes more from that point)and spread it on a paper and let cool.
2.Heat oil in a deep pan and splutter the mustard seeds.
3.Throw in the cut veggies,green chillies and ginger into this and mix well.
4.Cover and cook this till the veggies become tender.Open the lid and stir after every 2-3 minutes.This may take 8 to 10mins.When it is almost done add curry leaves also.
5.Pour in the water and mix well.Add salt and grated coconut and allow to boil.
6.When it starts bubbling slowly add the roasted rawa (reduce the heat while you do this)and mix well.
7.Cover and cook for a couple of minutes on low heat.Mix well and serve.
8.You could save a Tbsp of coconut and add it after you mix in rawa and the fresh coconut gives a good twist to the taste.Serve warm with chips, banana,pickle of your choice,Black channa(kadala) curry or as it is.

Sambar

Tweet

My first attempt at sambar ended up in the garbage. I still do not know what the real problem was.Only guess is that I didn't boil it enough because of which the spices were not cooked properly. Don't worry , I have made sambar successfully, umpteen number of times after that :-) I know everyone makes sambar in a different way . This is not the authentic recipe, just my delicious version.



Ingredients

Potato-1(big)
Brinjal-2 one inch pieces
Snake gourd- 3 one inch long pieces
Ash gourd/winter melon- 2 one inch long pieces
Ivy gourd- 2-3
Carrot-1 small
Drum sticks- 4-5 pieces
Beans-4-5

Ladies finger/okra-4-5
Sambar onion(shallot)-8-9 small
Tomato-1

Tamarind juice- 2-3 Tbsp
Salt- To taste
Oil-2 tbsp
Toor daal- 1 cup
Turmeric- 1/2 tsp
Sambar powder- 2 tbsp
Asafoetida-1/4 tsp
Coriander powder- 2 tbsp
Red chilli powder- 1 tbsp
Shallot- thinly sliced for seasoning
Mustard-1/4 tsp
Red chillies(cut into halvs)-3-4
Curry leaves-1 sprig



Method

1.Cut the vegetables into cubes.
2.You could cook daal along with vegetables in a pressure cooker or separately as I do. This is just because we love to see the daal in sambar. I put daal and pour water, salt and turmeric powder. Then keep a separater and take veggies in a bowl and keep in the cooker with just enough water to cook and little bit of salt.
3.When you cook veggies add all except okra, sambar onion and tomato.
4.Saute the cut okra in a pan. Once it is done you can add tomato and saute that too.This is up to you. You could add it directly without sauting, if you like it that way
5.Once the veggies and daal is done (I cook them both together for 2 whistles), take out the daal and keep it aside. Add the sauted okra, tomato, sambar onion and Sambar powder,Asafoetida and mix well.
6. Boil this for 5-6 minutes and add tamarind juice and Cook for 10 minutes.Add daal and cook for 4-5 minutes.
7. Do the seasoning with mustard, shallots chillies and curry leaves. To this add the coriander powder and chilli powder and saute for a minute.
8. Add this mixture to sambar and boil again for 4-5 minutes.
9. Serve hot with rice, Pappad and thoran of your choice.



Contributor :Namitha