SAMBAR RAWA IDLI WITH TOMATO CHUTNEY

  Sambhar

Sambhar is a popular south Indian dish which is so versatile that we can have it with almost everything like dosa, idly or rice. This tangy tuvar daal is pot full of taste and goodness. The taste differentiates it from rest of the lentils. The flavourful ingredients like mustard seeds, curry leaves gives it a unique aroma.

Ingredients:-

1 cup tuvar daal

1 cup of mixed vegetables

2 tbsp. oil

Salt to taste

2 tbsp. tamarind

½ tsp. red chilli powder

2 tblspn Sāmbhar powder

1-2 whole red chilly

1 tsp. turmeric powder

7-8 baby onions

2 tomatoes, chopped

1tsp mustard seeds

10-15 curry leaves

Method:- 

• Pressure cook tuvar daal with salt, turmeric and water for 3-4 whistles. Take approximately 3-4 times of water in proportion to daal.

• Open the lid of cooker and mash the daal well with the help of wooden masher. You may use hand blender too.

• In a pan simmer mix vegetables in little oil. Drumsticks and bottle guard works best but you can take vegetables of your choice like carrot, cauliflower and beans. Add little water and cook them till they are done. Keep aside.

• In another pan, heat oil. Add mustard a seed, curry leaves dry red chilli and crackle them. Add peeled baby onions and tomatoes.

• In a cup take water and mix in Sāmbhar powder and tamarind pulp. Add this mixture to onion and tomatoes. Let it simmer to 3-4 minutes so that the rawness of tamarind and Sāmbhar masala vanishes.

• Add the cooked vegetable mixture into this pan and mix well.

• Transfer the mixture to mashed daal and simmer it over low flame for another 15 minutes. The consistency of daal should be checked. Add water if required and add tamarind if you desire your Sāmbhar more sour.

• Serve it hot with rawa idlies and tomato chutney

Rawa idlies

 

Ingredients:-

2 cups rawa (sooji)

1 cup yoghurt

½ tsp. salt

2tspn fruit salt (eno)

2 cups water

Tempering

1 tbsp. oil

1 tsp. mustard seeds

7-8 curry leaves

½ tsp. channa daal

Method:-

• In a bowl take rawa(preferably dry roasted).add yoghurt and enough water to have a batter like consistency. Mix it well.

• Heat oil in pan and add mustard seeds, curry leaves and channa daal. When it crackles transfer it into rawa mixture. Let the mixture rest for 5 minutes

• In a cooker boil water to steam idlies.Grease the idli stand with oil. Add fruit salt just before you are ready to make idlies.place the idly stand in cooker and let it steam on high flame for at least 20 minutes after closing the lid without pressure. Please note that you must not fill the idly fully.

• Let the idlies rest for 10 more minutes after steaming. Scoop them out with the help of fork or knife.

 Tomato chutney

 

Ingredients:-

10-12 cloves of garlic

3-4 tomatoes, diced

2 green chillies

Salt to taste

1 tsp. oil

Tempering

1tsp oil

½ tsp. mustard seeds

¼ tsp. channa daal

Method:-

• Take oil in a pan and add garlic and tomatoes. Sauté them till garlic changes its colour to brown and add green chillies as well.

• Blend them and don’t add any water.add salt

• Temper this chutney with mustard seeds and channa daal.

RED THAI CURRY

 Red Thai Curry

Thai curry is a popular thai dish which is made with curry paste and coconut milk.The curries include red, yellow and green.I am presenting a red curry vegetarian version where non-vegetarians can replace paneer with their choice of meat and soy sauce can be replace with fish sauce.Since thai red curry requires minimal cooking time,sea food can be added raw. The vegetarian version is equally tasty and tastes best with jasmine rice which I've prepared in a easy-peesy manner...enjoy!!!

Ingredients:-

Red Thai curry paste - 2tblspn

Oil - 2tblspn

Cononut milk(first extract) - 400ml

Wild lime leaves (optional) - 5

Brown sugar - 1tsp

Cottage cheese 100 grams

Broccoli 100grams cut in small florets

Carrot - 1sliced

Baby corns - 4-5 sliced

Red Bellpepper 1 sliced into 1/2inch pieces

Yellow Bellpepper 1 slices into 1/2 inch pieces

Salt to taste

Soy sauce/fish sauce - 1tsp

Garnishing:-

Coconut shell for serving

Basil leaves - 2-3

Slices of lemon

Method:-

Heat the oil in a saucepan over medium-high heat until piping hot. Add the curry paste and cook, stirring frequently till nicely done for about a minute.Take the pan off of the heat and stir in pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.Add the paneer, bring to a simmer over medium heat, cover, and cook until the vegetables are tender from 8 to 10 minutes.Add basil, soy sauce, and lime juice.Serve in coconut shell and garnish with lemon slice and basil leaves.

Jasmine Rice

Ingredients:- 

Basmati Rice - 1Cup (soaked for 1 hour)

Water - 1.5 cups 

Jasmine flowers - 4-5 / Jasmine flavored tea bag - 1

Oil - 1tblspn

Method:-

Boil water. Add strained rice along with tea bag/jasmine flowers tied in muslin cloth. Add oil, cover it and cook over low flame till fully done.

 

ROGAN JOSH

 Rogan Josh

Rogan josh is a signature kashmiri dish cooked with lamb with aromatic spices. The dish has a persian influence. The color of dish which comes from slow cooking of lamb and the fat (clarified butter) are the reason behind its name. The meat is tender and yoghurt based gravy has aroma of whole spices. The wonderful combination makes it a popular Indian dish worldwide.

Ingredients:-

Mutton: 500grams

Onion (sliced): 4no.s

Cinnamon: 1stick

Cumin seeds: 1tsp

Green cardamom: 3-4

Black cardamom: 1

Bayleaf: 1

Yoghurt: 1cup

Salt to taste

Red chilly powder: 1tsp

Coriander powder: 2tsp

Ginger-garlic paste: 1tsp

Garam masala: 1/2 tsp

Meat masala: 1tsp (Optional)

Water: 150ml

Ghee: 3tblspn

Method:- 

• Wash the mutton pieces thoroughly in running water and let the water drain out completely. 

• Add yoghurt to mutton and mix mutton pieces well into it and keep aside for at least 15 minutes. 

• Take cooker and heat ghee. Add all whole spices and let them splutter. 

• When spices crackle add sliced onion and salt and sauté it. 

• When onions turn translucent, add marinated mutton and cook it over medium flame for 20-30 minutes stirring continuously. 

• You may add few drops of water if it becomes too dry. When mutton seems to be half cooked add turmeric powder. 

• Now cook again for 15 minutes on low flame. When mutton is 70-80% cooked and masala leaves all fat add all spices and ginger garlic paste and mix it well. 

• Then whisked yoghurt and add it into mutton. Add water too. Close the lid and let it cook for one whistle on low flame and one whistle on high flame. 

• Remove lid and add garam masala and meat masala and let it simmer for 10 more minutes on low flame. Garnish it with coriander leaves.

Serve it with onion rice or lachcha parantha.