Sambar Powder(Udupi Style)

 This is a little spicy , Karnataka based Udupi style sambar powder. This can be used for making sambar for dosa/idly or rice .  This sambar powder has wonderful color and texture and taste great , as the spices are roasted in coconut oil ! 

YIELDS -  Approx. 300 gms of sambar powder

INGREDIENTS:

Dry red chilli  - 90 gms ( if you like more spiciness, you can add another 10 grams of chilli)

Coriander seeds -  75 gms

Cumin seeds - 25 gm

Fenugreek seeds - 20 gms

Urad dal - 30 gms

Channa dal - 15 gms

Curry leaves - a handful

Turmeric powder - 1 teaspoon

Coconut oil - 2 teaspoon

METHOD:

1. In a pan, add 1/2 teaspoon of coconut oil, and roast coriander seeds , till nice aroma comes. Do not burn it. Keep the flame in medium to low and roast it. Transfer the coriander seeds in to a plate and keep aside.

2. In the same pan,  add another 1/2 teaspoon of coconut oil  and add cumin seeds, fenugreek seeds, urad dal and channa dal. Roast on medium to low flame, till nice aroma comes. Transfer the dals to a plate and keep it aside.

3. In the same pan, now dry roast curry leaves, till they turn crisp and keep it aside.

4. In the same pan, add 1 teaspoon of coconut oil, add the dry red chilli, roast on medium to low flame, until the dry red chilli puffs up and turn crisp. It make take 2 to 3 minutes. 

5. Allow all the contents to cool completely. First in the mixer, add the chilli and grind for sometime. Then add coriander seeds and grind again. Finally, add all the dals, cumin seeds, fenugreek seeds, curry leaves and grind them to a smooth powder. Also add 1 teaspoon of turmeric powder to that.

6. Store the sambar powder in an airtight container. This sambar powder can be used for making sambar for idly/dosa/rice . 

Note:

The taste and spice level depends on the quality of dry red chili you use. Always use good quality chili, so that the recipe taste good . 

Beetroot Pachadi

 I happen to visit  my friend Indira's house in Taiwan for lunch. Since we love south Indian food a lot, she made a typical south Indian Tamil brahmin lunch which includes pumpkin puli kuzhambu, keerai kadasal,  potato varuval, pineapple rasam, beetroot pachadi, vadai , curd and pickle. 

        It was one of the best lunch I ever had. I have to mention special about the beetroot pachadi. Beetroot is often the  neglected vegetable in most of the house. It is mainly due to its bland taste and also the raw earthen smell that comes from it. When my friend Indira, offered me to serve beetroot pachadi, I was little reluctant and was expecting the sweet, bland taste with an earthen smell. But to my surprise, it doesn't have such smell at all. It was so tasty and I bet no one would hate it at all. Not only that, she used raw beetroots and still it was very delicious. Immediately, I had the interest to try it at home and see. Below I have shared the recipe of beetroot pachadi. Try it and enjoy and trust me, it will definitely change your perspective about beetroot !!!

Preparation Time - 10 to 15 minutes

Serves - 2 to 3 people

INGREDIENTS:

Beetroot - 1 medium sized

Yogurt - 1 cup or as required

Coconut powder -1 tablespoon

Peanuts -a handful

Roasted gram or pottukadalai - a handful

Corianders leave and its stem -a small bunch

Green chilli - 2 no.s

SEASONING:

oil -2 teaspoon

Mustard -1/2 teaspoon

Cumin seeds -1/2 teaspoon

Urad dal - 1 teaspoon

Asafoetida powder - as required

METHOD:

1. Cut beetroot into very small pieces. It should as small as possible. Because we are not going to cook it and smaller the size, it is more easier to eat .

2.  In a pan, dry roast peanuts, till you get dark spots on it.

3. In a mixer, take the roasted peanuts. Also add, pottukadalai, coconut powder, green chilli, coriander leaves with stem.

4. Now grind them with little water , into a smooth paste. Now add this paste to the chopped beetroot. Mix well. Also add required salt. Now also, add plain yogurt to the mixture. The amount of yogurt depends on which consistency you want the pachadi. If you want it thick, add less yogurt. If you want like gravy, add little more yogurt.

5.  Now , in a small pan , add 2 teaspoon of oil. Add mustard, cumin and urad dal. When it crackles, pour it over the beetroot pachadi. Also add some asafoetida powder. Beetroot pachadi is ready !. Serve with rice and sambar. 

Quinoa, Radish Sambar, Bread capsicum curry, beetroot pachadi and tofu ! 

Protein Dosa For Breakfast

 Try this tasty and protein rich dosa for breakfast .

Preparation Time : 20 minutes

Yields : 11 to 12 no.s of dosas

INGREDIENTS:

Rice - 1 cup ( Parboiled rice or any rice) 

Green Moong dal - 1/2 cup

Channa dal - 1/2 cup

Masoor dal - 1/4 cup

Urad dal - 2 table spoon

Raw peanuts - 2 tablespoon

Almonds - 1 tablespoon

Ginger - 1 inch sized

Dry red chilli - 3 no.s

Cumin seeds - 1 teaspoon

METHOD:

1. Soak rice , peanuts, almonds and all dals for 5 to 6 hours. Next day, grind it along with ginger, dry red chilli , cumin seeds and required salt. Add water to desired dosa batter consistency.

2. Heat the iron pan and start making dosas. These dosas will be very tasty and will come crispy. You can keep the dosa batter in fridge for two days to make dosas. This dish is ideal for breakfast. Tomato chutney or mint coriander chutney will be an ideal combination for this dosa.

No Dal Sambar

 This is a quick sambar that can be made without any dal . It goes well with dosa, idly . 

INGREDIENTS:

Tomato - two medium sized

Onion - 1/2 cup chopped

Roasted gram or pottu kadalai -  5 to 6 teaspoon

Tamarind - 1 large lemon sized

Coconut Powder or fresh grated coconut - 2 teaspoon

Turmeric powder - 1/4 teaspoon

Sambar Powder - 1 teaspoon

Salt - as required

Coriander leaves - For garnishing 

SEASONING:

Oil - 2 teaspoon

Mustard seeds  - 1 teaspoon

Methi seeds - 1/2 teaspoon

Dry red chilies - 2 to 3 no.s

Channa dal - 1 teaspoon

Curry leaves - a few

Asafoetida powder - a pinch 

METHOD:

1.  Make ground paste of tomatoes, sambar powder , coconut, pottu kadalai .

2. In a pan, add some oil. Add mustard seeds , methi seeds, channa dal, dry red chilli, curry leaves and asafoetida powder. 

3. Add chopped onions. Fry till they change colour.

4. Add tamarind water, turmeric powder and salt. 

5. Now add the ground paste prepared in step 1. Mix well. Add required water for desired consistency. Allow it to boil for sometimes , till the raw smell of ground paste in gone. 

6. Garnish with coriander leaves 

7.Serve with dosa or idly.

Tawa Masala Sandwich

 

Serves - 2 to 3 no.s of sandwiches

Preparation Time - 15 minutes 

INGREDIENTS:

Whole Wheat Bread - 4 no.s

Capsicum - 1 medium sized , chopped fine 

Onion - 1/3 cup chopped fine

Tomato - 1 small sized chopped fine 

Tomato Ketchup - 2 teaspoon

Pav Bhaji Masala - 1 teaspoon

Chili powder - 1/4 teaspoon (Optional. Can use , if you like spicy )

Turmeric powder - 1/4 teaspoon

Salt - as required

Lemon juice - few drops

Coriander leaves - for garnishing

Cucumber slices - as required

Black pepper powder - as required

Butter - 2 teaspoon

Oil - 1 teaspoon

METHOD:

1. In a pan, add butter and oil. 

2. Add chopped onions . Fry for some time. Do not fry for too long and don't turn the onions to brown. 

3. Now add chopped capsicum. Saute slightly. 

4. Now add chopped tomatoes. Saute, till the tomatoes turn soft and mushy. 

5. Now keep the flame in low. Add turmeric powder, red chilli powder , pav bhaji masala and salt. Mix it well . Sprinkle some water and saute for a minute or two, till the raw smell of masala powder is gone. 

6. Now add two teaspoon of tomato ketchup. Mix well, and switch off the stove. Add some lemon juice and also garnish with fresh coriander leaves. 

7. Take whole wheat bread. slightly toast the bread on a tawa. No need to add any butter or oil while toasting, because we have already added butter and oil in the masala. Spread the masala, on one side of toasted bread. Also arrange cucumber slices above the masala. Sprinkle some black pepper powder above the cucumber slices. 

8. Cover with another bread and cut them diagonally. Tawa masala sandwich is ready !. Tawa masala can be prepared and kept in fridge for two days to make sandwiches !. 

Peanut Chutney (Another Version)

 Here is another version of peanut chutney , that doesn't uses coconut . It goes well with dosa , idly or upma. It is quite easy to make and taste very good . 

INGREDIENTS:

Peanuts - 1/2 cup

Roasted gram dal / pottu kadalai - 1/2 cup

Tamarind - small ball sized

Green chilli - 2 

Dry red chilli - 1

Ginger - small sized

Jaggery - 1 teaspoon

Salt - as required

SEASONING:

Oil - 2 teaspoon

Mustard - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Urad dal - 1/2 teaspoon

Dry red chilli - 1

Few curry leaves

pinch of asafoetida powder

METHOD:

1. Dry roast peanuts, until you see dark spots on its skin. Do not over roast it , as it may get burnt. Also dry roast roasted gram dal for 1 to 2 minutes, until they are hot to touch.

2. Prepare the other ingredients - chillies, ginger,  jaggery.

3. Grind peanuts, roasted gram dal, chillies , ginger, jaggery, tamarind in to a smooth paste by adding sufficient water. Also add required salt. 

4. Now in a separate pan, take some oil. Add mustard, cumin, urad dal. Then add dry red chilli and curry leaves. Pour it over the chutney  and mix well. Sprinkle some asafoetida powder. 

5. Serve chutney with dosa, idly or upma !.

Avocado Spinach Pasta

 Avocado is considered one of the healthiest fruit with abundant of nutrients and health benefits. Today I have prepared an home made sauce using avocado and spinach and mixed it with pasta ! It was very delicious !. Please  try and leave your comments ! 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS:

Pasta - 2 cups ( Penne Pasta)

Garlic - 2 to 3 pods

Carrot - 1/2 cup  chopped lenghtwise

Broccoli - 4 to 5 florets

Olive oil - 1 teaspoon

AVOCADO SPINACH SAUCE :

Avocado - 1 medium sized

Spinach - 5 to 6 leaves

Garlic - 2 pods

Green chilli - 1 no

Olive oil - 2 teaspoon

Salt - as required

Lemon juice - 1 tablespoon

Black pepper powder - 1 teaspoon

METHOD:

1. In a vessel, add sufficient water and little salt. Once it starts to boil, add penne pasta and cook for 11 minutes. You can check the pasta package for the cooking time. Filter the water from pasta and add some oil to the pasta, so that they don't stick each other. 

2.  Meantime, in a pan, add 1 teaspoon of  olive oil.  Now add  2 to 3 garlic pods. 

3. Now add carrots and broccoli. Add some salt. Sprinkle some water and cook till they are 3/4 th cooked. The veggies need not be too soft. 

4. Now it is time to prepare the sauce. Take medium sized avocado and cut longitudinally.

5. Scoop up the contents of the avocado in the mixer.  Also add few spinach leaves, garlic pods, salt, pepper powder, green chili, 2 teaspoon olive oil, lemon juice. Also add some water and grind them to a smooth paste.

6. Now in a pan, slightly heat the cooked veggies and pasta. Once they are slightly hot, switch off the stove. Add the sauce prepared in step 5. The sauce should not be heated or cooked. 

7.  Avocado spinach pasta is ready ! .  The dish should be consumed with in 1 or 2 hours once prepared. Else the avocado sauce may turn brownish color .