Idly sambar

Today night I planned to make idlies and chutney, but I opted for sambar for a change.  This reminded me of my mother’s idly sambar which was all favorite of my friends and left me with nothing in the box .Here goes the recipe of this dish.

All you need is:

• Thur dhall
• Onions-2 large numbers
• Tomato-3 large numbers
• Turmeric powder-2tsp
• Asafetida-I tsp
• Jaggery -1tsp
• Tamarind paste-1tsp

To be dry roasted and powdered

• Red chili-6 nos
• Coriander seeds-2tsp
• Chana dhal -1tsp
• Aniseed -1/2 tsp
• Raw rice-1tsp

Method

• Dry roast the up given materials in a kadai and powder it.
• Heat oil in a pressure pan; season it with mustard seeds, curry leaves,  and fenugreek seeds.
• Add the cut onions and tomatoes and fry till tomato gets mashed completely.
• Add thur dhall, turmeric powder, tamarind paste,salt and water and allow it to cook till the dhall softens.

• After the dhal is cooked add jaggery and the powdered masala ;allow this mixture to boil till the raw smell evaporates.
• Garnish the sambar with fresh coriander leaves seve hot with idli.  

Capsicum curry

Capsicum has always been a   good   complimentary veggie with be it with panner or potato, but a complete capsicum curry amazed me .I got the recipe of this curry as I went through the videos of vah chef .try out the recipe of this dish its excellent.

You need

1. capsicum -1/4 kilo
2. large onion       - 2 diced into small pieces
3. ginger garlic paste- 2 tsp
4. dhaniya powder- 2tbsp
5. chilli powder  -   2tbsp
6. grated coconut  -  2 tsp

Method

• Cut onions and capsicum into small pieces and keep it aside.
• Heat oil in a pan and season it with musterd seeds,urad dhall and asefotieda.
• Add the cut onions and ginger-garlic paste and toss till the raw smell escapes.
• Add capsicum to this mixture and stir well.
• Turn in dhaniya powder and chili powder to this mixture.
• When the veggie is cooked add salt and grated coconut.
• Serve it hot with rice or chappathies.

Abirami Ramprasadh

Brussels curry

I always pass through the supermarkets glancing the Brussels pack, not picking them coz I don’t know the recipe to cook this vegetable. This time I happened to get the recipe of this veggie in show me the curry .com, believe me it was so easy to cook and too delicious to taste. The recipe of this delicious veggie goes like this:

Ingredients

2 packs of Brussels pack, cleaned and cut into pieces.

2 onions chopped into thin slices

½ cup of tomato puree

1tsp of turmeric powder

2tbsp of sambar powder

1tbsp of red chili powder

Salt to taste

Method:

·         Heat oil in the pan and add mustard seeds and fenugreek seeds and allow it to crackle.

·         Add onions and fry till its transparent to this add tomato puree

·         Add sambar powder,red chili powder and asafetida.

·         To this mixture add the cut Brussels,salt and cook till its tender.

Abirami Ramprasadh

Mixed vegetable curry

As I passed through the grocery shop I picked up few vegetables to make veg kurma and chappathi for night, but I ended up in making spicy veg curry as I did not have coconut to have made kurma. My veg curry was really finger licking thereby I decided to share the recipe in my blog.

All you need is…..

• 2 cups of cut assorted vegetables
• 2 onions diced into small pieces
•  ½ cup of tomato puree
• 2 green chilies
• 1tsp of dhaniya powder
• 1tsp of red chili powder
• ½ tsp of zeera powder
• 1 tsp of kasuri mathi
• ½ tsp of amchur powder
• Salt to taste

Method

1. Heat oil in a kadai and add zeera allow it to crackle.
2. As it crackles add onions, kasuri methi and fry till its transparent.
3. Add tomato puree and all the dry dry powders and fry till the oil oozes out of the mixture.
4. At this stage add the vegetables, salt and cook till they turn tender and the gravy thickens.
5. Garnish the curry with fresh coriander and serve hot with chappaties.

Abirami Ramprasadh

Thair Vadai

Vendhaya Dosai

After a week of long tour and travel I entered home tired, all I would hear from my mother was to prepare the batter for vendhaya dosai( fenugreek dosa) as it is healthy and helps in good digesion.This dosa is not as roast as our normal dosa but I will really give you a guarantee that the aroma of fenugreek and the soft texture of this dosa would surely tempt you to taste. The recipe goes like this

Soak together

• 3 tumblers of rice ( the rice we use for idlies)
• One fist full of fenugreek seeds.
• 2 tsp of urad dhall

Method

·        Soak these for three to four hours and grind them together in a mixie.  Mix salt and allow the batter for eight hours to ferment.

·        After the batter ferments heat the dosa tava,in this pour a ladle of batter and spread into soft dosas.

·        Drizzle oil on its circumference and cook on both sides.

·        This dosa tastes well with ot onion chutney.

Abirami Ramprasadh.

Thengai thugayal

I remember the days when we returned from a travel or a time that required   urgency in cooking all that we would end up in making is thengai thugayal and melagu rasam.Its really a delicious combo. On this kanum pongal day I made thengai thugayal as it would suite the combo of mixed rice varieties.  You can also have this dish with moor kulambu. Here goes the recipe of thengai thugayal…

All you need is-                                                              

·        ½ cup of urad dhall

·        6 to 7 red chillies

·        A small piece of tamarind

·        2 tbsp of grated coconut.

·        Salt to taste

·        1tsp of asofeteida

Method

·        Except for coconut roast the above said materials in 2 tbsp of oil till golden brown colour.

·        Leave to cool and grind together with freshly grated coconut  ,tamarind and salt.

·        Thengai thugayal can be ad with hot stemed rice also.

AbiramiRamprasadh.