The Unbeatable Chittoor Sambar

Sambar is an authentic dish in south india.Sambar is prepared with different vegetable combinations for different purposes. Also the sambar which we serve with idli or dosa is different from the sambar which we serve with rice.This chittoor sambar is best to serve with steamed idlis. It has a unique blend of ingredients and a unbeatable flavor that is a perfect accompaniment for idlis but can also be had with rice.

Ingredients:

• 1 cup toor dal
• 1 cup pearl onions
• 1/2 cup diced radish
• 4 diced baby corn
• 1 cup 2 inch long sliced drumsticks
• 1 cup diced tomato
• 2 green chillies cut length wise
• 1 medium lemon size tamarind soaked in hot water for 15 minutes.
• Remove the pulp and keep the tamarind paste aside.
• 2 tbsp grated coconut
• 1/4 tsp turmeric powder
• 2 tbsp sambar powder
• 1 tbsp rasam powder
• 1 tsp poppy seeds(khus khus)
• a pinch of sugar
• salt to taste
• 1/4 tsp mustard seeds
• 6 fenugreek seeds
• a pinch of hing (asafoetida)
• 2 tbsp coriander leaves
• 10-15 curry leaves
• 1 tbsp oil

Cooking Procedure:
Pressure cook the toor dal with 2 cups of water and once it is done then beat is nicely to make a smooth paste and keep aside.
Make a smooth paste of sambar powder,rasam powder,grated coconut and poppy seed with some water and keep aside
Take 2 cups of water in a sauce pan then add radish ,corn ,drumsticks and onion and cook till they become tender.
In the mean time add turmeric powder,salt,sugar and the grounded paste to the above .
Once the veggies are cooked add tomato,tamarind pulp and bring it to boil.
Now add cooked dal and add extra water according to your consistency and bring it to boil and let it cook for 5 more minutes.
Heat oil in a pan add mustard seeds,methi seeds, hing and when musterd seeds starts to splutter add the curry leaves and add this to the above sambar.Your sambar is ready and you are ready to serve it with steamed hot idly

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Healthy Cracked Wheat Oats Pongal

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Today I was searching for a healthy breakfast and I had come across this version of oats pongal in anubhavati blog which I had bookmarked earlier long back.I prepared as per her instruction and it came out very well. I was amazed pongal can taste so good with so many healthy ingredients. So here is the recipe.

Ingredients

• 1.5 cup cracked wheat
• 1/2 cup oats
• 3/4 cup moong dal
• 6 cups water
• 1 tsp cumin powder
• 1/2 tsp pepper powder
• 1/2 cup grated carrot
• 1/2 tsp chopped ginger

For tempering

• 2 tbsp ghee
• 8-10 whole black pepper
• 1 tsp cumin seeds
• handfull of cashews
• 2 green chillis slit
• 1 spring curry leaves
• pinch of hing

Cooking Procedure

Dry roast cracked wheat, oats, moong dal each seperately and mix them and keep aside.

In a pressure cooker pan heat 1 tbsp ghee then add cumin seeds and once it splutter add grated carrot,ginger let it fry for a while then add six cups water,when it starts to boil add salt,pepper and cumin powder and the above dry roasted ingredients. Mix well and close the lid and pressure cook for 3 whistles and switch off.

To prepare tempering in a tempering pan add 2 tbsp ghee once it get heated add cumin seeds and once it splutter add cashew nut, crushed black pepper,green chilli,curry leaves,pinch of hing and stir. Switch it off and keep aside.

Open the pressure cooker after it cools add the above tempering to it. Switch on the gas and stir the cracked wheat oats pongal. Stir well till uniform consistency and if need add little milk.

Serve hot.

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Superfast Rava Idli With Sesame Tomato Dip

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If you are looking for quick,tasty south indian breakfast without any long process of soaking, fermenting , grinding then this rava idli is the best option.I learnt this recipe from my SIL and the accompanying chutney is so perfect you will be asking for more.

Rava idlis have a unique taste that cannot be described easily, it feels spongy, light and has a soft texture that make them even tastier with every bite. This recipe makes 16 idlis of medium size So here is the recipe...

Ingredients

• 2 cup rava/sooji (semolina)
• 2 cup thick butter milk
• 1/2 cup grated carrot
• 1 tbsp chopped cashew
• 1/2 tsp chana dal
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 chopped green chillies
• 1 spring curry leaves
• 2 tbsp chopped cilantro
• a pinch of hing
• 1 tbsp fruit salt or ENO
• 1 tbsp ghee
• salt to taste

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Cooking Procedure:

Take the idly racks and spray oil on each idli mould and keep aside.

Heat ghee in a pan ,add chana dal ,cashew n fry till light golden brown ,then add mustard seeds,cumin seed and once they splutter add green chilli,curry leaves,hing ,carrot fry for a min ,then add sooji n fry till it become golden brown .

Shift it to some bowl and let it cool ,once cool add the buttermilk and blend it nicely to semi thick batter like idli batter.

Add ENO to this batter ,and immediatly it become fluffy.

Now put 2 tbsp of batter into each idli mould depression, and stack the racks one above the other and steam in the pressure cooker or steamer for 15min on medium flame.

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Remove them carefully from steamer and let it cool, take a sharp spoon and scoop them out into the plate.

Your rava idli is ready.Serve it with your choice of chutney BTW I made sesame tomato chutney for this ,which was the super hit combo for my family .Here is the recipe

Sesame Tomato Chutney

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Ingredients

• 1 cup chopped tomatos
• 2 tbsp sesame seeds
• 1/4 tsp turmeric powder
• 2 tbsp chopped cilantro
• 1 green chilli
• 1 red chilli
• 2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• 1/4 tsp cumin seeds
• a pinch of hing

Dry roast sesame seeds and keep aside

Heat 1 tsp oil and add green chilli, red chilli and fry for a min, now add tomato, cilantro and turmeric powder, cover and cook till it becomes soft.Switch off flame and let it cool.

Take the roasted sesame seeds and grind it finely, then add the above tomato mixture and make a smooth paste.

Now prepare the tempering by heating 1 tsp oil, add mustard, cumin, hing and once mustard start to splutter add the curry leaves. Then add the tempering to the above grinded paste.

Your chutney is ready. Serve it with idli, dosa or rice too

Note: You can store the roasted rava in air tight container for later use

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Délicieux Spinach Mushroom Quiche

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Are you looking for an exotic one pot meal other than the usual routine ? Look no further as I have a tasty and filling quiche that is made with spinach, mushrooms, and cheese. This is my first attempt trying out a french cuisine and it came out pretty well and here is the recipe. The total process involves

1. Preparing the base
2. Preparing the filling
3. Assembling n Baking

For Quiche Base

Ingredients

• 1 cup flour
• Flour for dusting
• 6 tbsp unsalted cold butter
• 1/4 tsp baking powder
• 1 beaten egg
• salt to taste

Mix the flour,baking powder and salt together nicely. Chop the butter and mix it with flour nicely with ur fingers. When butter incoporates into the flour nicely then add the beaten egg and mix it till it forms a soft round dough.

With a rolling pin making it into a 11 inch dia circle. Carefully shift into the greased pie pan.Press it softly against the pie pan and discard the extra dough on the edge.

Poke some holes into the base with a fork to avoid it to puff when it bakes.Keep it in fridge while u are making ur stuffing.

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For Filling

Ingredients

• 1.5 cup sliced mushrooms
• 1 cup chopped spinach
• 1/2 onions
• 2 finely chopped green chillies
• 1 tsp chilli flakes
• 1/2 tsp dry basil
• 1 tsp chopped garlic
• 1 tbsp olive oil
• salt to taste

Heat oil in a pan add garlic,green chilli,onions and fry till onion become golden brown,add mushrooms,spinach,salt and cook for 5 min or till mushroom becomes soft. Evaporate all excess moisture then add chilli flakes,basil and mix nicely.Switch of the stove and let it cool.

For topping

• 1/2 cup milk
• 1 beaten egg
• 1/2 cup grated cheese ( i used cheddar and mozzarealla cheese)
• 1/4 tsp salt
• 1/4 tsp pepper

For topping, in a bowl beat the egg nicely,add milk, grate cheese salt pepper and mix nicely and keep aside

For Assembly

Preheat the oven 350 F.

Take out the quiche crust from the fridge. Spread the mushroom stuffing evenly. Then pour the milk mixture on top of it evenly. It is should be 1/2 cm below the top edge.

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Put it in oven and bake it for 40-45 min or till the crust become golden brown and the topping too.After baking pull it out from oven and let it rest for 10 min. Slice it and enjoy.

Note: You can avoid egg by adding 1/2 cup grated cheese while making Quiche base n add more cheese on the top before baking

I am sending this to Champa's Bake off event

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Tags: Quiche, Spinach, Mushroom

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Multilayered Quesadilla With Corn Salsa

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A quesadilla ( tortillas with a cheese-based filling ) is basically a mexican-style stuffed paratha.It is very yummy. It is served with guacamole, corn salsa and sour cream. I made multilayered quesadilla with one layer of beans and another with veggies.

I got the inspiration from Sushma Mallya blog, when I saw this recipe in her blog I immediately bookmarked it. And yesterday I got a chance to make it for dinner.Its tasty,healthy and filling too. It is a perfect one pot meal. Thank you Sushma...

I also made the tortillas, a little healthy version by adding wheat flour and prepared corn salsa to have it as a side for this quesadilla.

The total procedure to make multilayered quesadilla requires

• Making the tortilla
• Preparing the stuffing
• Making the quesadilla

Preparing the tortilla

Ingredients

• 1 cup all purpose flour
• 1 cup wheat flour
• 2 tbsp cold butter
• a pinch of salt

Cooking Procedure

Mix both the flour with salt,then add the butter and crumble with ur hands and mix nicely my by adding little by little water and make a soft dough.Let it rest for ten minutes.

After ten min knead the dough into a smooth ball and then divide the dough into six parts.Make them into small balls, with a rolling pin roll it into a nice thin circle of 8 - 10 inch diameter and as thin as possible.

Heat the skillet/tawa and it should be hot. Put one tortilla and after 2 min flip it let it cook for 1 min. Both the sides should cook nicely. Repeat the procedure for the rest of tortillas.

Seal it in a large ziplock once they cool for later use.

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For Stuffing

Ingredients

• 1 cup sliced onions
• 1 cup sliced bell pepper
• 1/2 cup sliced mushroom
• 1 cup boiled soft black beans
• 1 tbsp chopped jalapeño
• 1 tbsp olive oil
• 1/2 cup cheese (for sprinkling)
• salt and pepper to taste

Preparing the stuffing

Heat a pan with 1/2 tbsp oil, lightly mash helf of the black beans, then add all the black beans to the pan and stir fry for 1 to 2 min, Add salt and pepper to taste, keep it aside.

Now again 1/2 tbsp oil again in the same pan, add onions and stir fry for 1 min, then add bell pepper and stir for 30 seconds and them add mushrooms and let if cook with salt and pepper for two minutes.Then check if any excess moisture ans stir till it all evaporates then shift to a plate then mix the jalapeños and keep it aside.

Preparing the quesadilla

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Warn three 3 tortillas, then take one tortilla on a tawa, spread the veggies, sprinkle cheese on top of it. Press it nicely and then flip.

Now spread the beans the sprinkle some cheese and put the last tortilla on top of it and press it firmly and flip it carefully and let it cook for 1 min to melt the cheese.

Your quesadilla is ready, slice and serve hot with your choice of salsa, guacamole and sour cream.

Corn Salsa

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Ingredients

• 2 cups corn
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 tbsp cilantro
• 2 tbsp lime juice
• 1 tsp chopped alepenos
• 1/4 tsp cumin powder
• salt to taste

Preparing the corn salsa

If you are using frozen corn thaw it in microwave for 2 min and for 1 min if it is fresh corn.

Mix all the above ingredients nicely in a bowl, cover it refridgerate for 2 to 3 hrs Your salsa is ready to enjoy with quesadilla.

I am sending this quesadilla to Nupur's BB#8-One Dish Meals

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Tag: Quesadilla, Tortilla, Mexican Food, Salsa, Tasty Veggie Quesadilla

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Andhra Special Pesarattu Upma

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Pesarattu is a signature breakfast in andhra the southern state of india."Pesar" means green gram and "Attu" means pancake in telugu. It is a greenish dosa made with green gram with a topping of crunchy onion,cumin seeds,ginger and green chilli. It is served with upma and alam pachadi (ginger chutney). It is a sumptuous breakfast for all, looks very attractive and is highly nutritious too .

My in laws are from Kakinada a famous town in Andhra and it is famous for its delicious kajja(sweet) and pesarattu.These are sold in restaurants as well as in street stalls.( Know more about Kakinada )

My MIL makes the best pesarattu and the toppings she uses is very unique which is kakinada style ..Apart from onion,cumin seeds she uses split mung dal and chilli flakes which give it a very unique flavour.

Before marraige I was not a big fan of pesarattu but after trying my MIL version I am a big fan .And now it is one of my favourite weekend breakfast.I am sure you would enjoy it too.

The whole process requires

• Preparing the Batter
• Making the Upma
• Preparing the Toppings
• Making the Pesarattu

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Step 1 - Preparing the Batter :

Ingredients for Pesarattu

• 2 cups whole green gram
• 1/8 cup rice
• 5 green chillies
• 1/2 inch ginger
• 1/4 tsp turmeric powder
• 1 tsp oil for each pesarattu
• salt to taste

Soak whole green gram n rice with sufficient water for 5 hrs or overnight

After 5 hours wash it throughly n make a fine paste along with chillies n ginger with the required amount of water needed to make smooth paste(smooth and flowy like dosa batter) in blender then add salt n turmeric powder ,stir nicely n ur pesarattu batter is ready

Step 2 - Making the Upma

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Ingredients for Upma

• 1 cup semolina(suji)
• 2 green chillies
• 1/4 inch chopped ginger
• 1/4 tsp urad dal
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 spring curry leave
• 1 tbsp oil
• 3 cups water

Heat 1 tsp oil in a pan ,add suji and stir contineously for 3 mins or till it turns light golden brown ,shift rava to a plate n keep aside

Now heat oil in the same pan, add urad dal,cumin seeds n mustard seed ,once mustard seeds starts to splutter add geen chillies,ginger n curry leave n stir for 30 sec n then add the water and salt ,once water starts boiling add suji continously stiring the water .It will slowly thicken in 2 minutes,switch off the stove immediately ur upma is ready . Take the pan from flame n mix it one more time.

Step 3 - Preparing the topping

Ingredients for topping

• 1 cup chopped onions
• 1/4 cup split mung dal without skin
• 3 tbsp chilli flakes
• 2 tsp cumin seeds

Keep mung dal soaked in 1 cup water for 30 min,then discard the water n keep it aside , Chop the onions and keep aside. Keep all the toppings ready in separate bowls to sprinkle on the pesarattu.

Step 4 - Preparing the Pesarattu

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Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin and about 8 -10 inch diameter

Top it with a sprinkle of chopped onions ,red chilli flakes,little soaked mung n cumin seeds.

Add few drops of oil and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Serving Procedure

Take 2 scoops of upma put in the center and fold from both sides or keep the upma in the side.Serve hot.

Note:

1. Pesarattu tastes good when lightly crispy and served hot
2. Check the consistency of the batter before making , it should not be thick
3. Do not add too much rice it makes the pesarattu hard
4. We can store this batter upto two days in refridgerator

I am sending this to the wonderful events

Any one can cook series:3,FB hosted by ayeesha

Kids Lunch Box Treat by Tastebuds

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Tags: Pesarattu, andhra special dosa, healthy,upma, breakfast

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Enticing Ghugni with Spinach Puri

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Ghugni is a popular dish in West Bengal, Orissa, Bihar and Assam. It is a delicate spicy dish with a combination of some wonderful spices simmered in a tasty onion tomato gravy.

In Orissa ghugni is a part of a delicious chaat (street food). A combination of chilled dahi wada, spicy aloo dum and steaming hot ghugni is served with a topping of onion and sev ... mmmmhhhhh....a superb treat for your tastebuds. I really miss it. This version of ghugni is from my moms kitchen which we used to enjoy with rice, chappatis or puris. It is one of our favourite curries at home.

Today I prepared ghugni to have with spinach puri.I got the recipe from Sanjana's Blog.Thanks Sanjana. I love this combination of spinach puri and ghugni as it is very colorful and tasty too.

Ingredients

• 1 cup dry green peas
• 1/2 cup onion
• 1.5 cup diced tomatoes
• 1 tbsp chopped garlic ginger
• 1/4 tsp turmeric powder
• 1/4 tsp cumin seeds
• 1 tbsp oil

For dry masala

• 1 tbsp whole coriander seeds
• 1/2 tbsp cumin seeds
• 3 red chillies
• 1/2 tsp whole black pepper
• 1 inch cinnamon stick
• 4-5 cloves

Cooking Procedure

Soak the peas overnight, wash them thuroughly , pressure cook with 1 cup water till three whistles n switch off the flame.

Take a pan n roast all the dry masala ingredients without any oil, once cumin seeds starts to change color remove from flame and let it cool. Once it cool make it a fine powder

In a blender make a paste of ginger,garlic n tomatoes n keep aside.

Heat oil in a pan n and the cumin seeds n once it splutter add the onion,turmeric powder and once onion become translucent add the tomato puree and fry for 5 min then add the dry masala powder n fry till oil begin to saturate on the sides.

Now add this gravy to the pressure cooked peas and mix it nicely, add 3/4 cup water and pressure cook again for 1 whistle and switch off. Once it cools open the cooker and check the consistency and stir nicely. Serve hot with rice, chappati or puri.

Spinach Puri

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Ingredients

• 3 cups whole wheat flour
• 1 cup spinach leaves
• 2 green chilli
• 3/4 cup water
• salt to taste
• 2 tbsp oil
• oil for deep fry

Cooking Procedure

Make a puree of spinach n green chilli n keep aside.

Heat oil in a frying pan .

Take the flour, mix the salt n oil,now add the above spinach puree to it and stir it continously. Then knead it for 4-5 min to a soft firm dough. Divide the dough into 12 balls n roll each ball to a circle of 5 inch diameter with a rolling pin.

Deep fry the puri one by one till it puff up n begins to look crispy.

Note: Oil should be hot before dropping the puri. While frying the puri, press them lightly into the oil until they puff up.

Any one can cook series:3,FB hosted by ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

Kids Lunch Box Treat by Tastebuds

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Tags: Ghugni, Channa Masala, Puri, Spinach, Breakfast, Easy Recipe, Tasty Recipe

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Batata Nu Shaak With Doodhi Thepla

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This is my second gujarati meal after preparing khichadi with kadhi a few days back. You might have noticed I am preparing simple dishes as this cuisine is new to me. It took me only 45 min to prepare both the dishes side by side n I enjoyed it. I got this recipe from from Nandinis Blog. Thank you Nandini for keeping a beautifull collection of recipes.So here is the recipe...

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup chickpea flour/besan
• 2 tbsp rice flour
• 1 cup grated bottle gourd/doodhi
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/2 tsp coriander powder
• salt to taste
• 2 tbsp oil
• 2 tbsp cilantro /coriander leaves
• 1/2 tsp oil for frying each thepla

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Cooking Procedure:

Mix all the above ingredients except the oil needed to fry the thepla into a soft firm dough. If needed add very little water as the bottle gourd already contains lot of moisture.Let it sit for 10 min.

Divide them into small 1 inch diameter balls, make them into circles with a rolling pin n fry on a pan on both sides till golden brown with a little oil.

Batata Nu Shaak

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Ingredients:

• 2 cups diced potatoes
• 1 cup chopped tomatoes
• 1 tsp grated ginger
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp oil
• 1 tbsp chopped cilantro
• 1/4 tsp cumin seeds
• 1/4 tsp sugar
• pinch of hing (asaefodita)
• salt to taste

Cooking Procedure

Heat oil in a deep bottom pan, add cumin seeds, hing, grated ginger, turmeric powder n fry till cumin seeds splutter.Now add coriander powder,cumin powder,chilli powder,sugar n fry for 30 sec.Now add chopped tomatoes n stir till they become soft. Then add cilantro leaves,salt n stir for 30 sec.

Add the diced potato n 1 cup water n let it simmer on medium flame,stir occasionally till potato become cooked.Once it becomes soft mash a few a diced potatos to thicken the gravy. Cook for 1 more min n serve hot with thepla,rice or rotis.

My batata nu shaak goes to

Kids Lunch Box Treat by Tastebuds

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Tags: gujarati potato curry, thepla, gujarati cuisine,doodhi thepla

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