Posts Tagged ‘Mean Time’

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served with hot hot dosas.

RAVA IDLI an ideal morning breakfast, very nutritious but easy  to make.

INGREDIENTS

Rava/ sooji – 1 cup (small once preferred)

Curd / Yogurt – 1 cup (If it is little sour in taste it will enhance the taste of the idli)

Mustard seeds – 1/2 tsp

Grated ginger -  1/2 tsp

Finely chopped chillies – 2 or 3 ( to taste )

Chopped coriander – 2 tsp

Curry leaves – 1 strand

Chenna dhal, Urud dhal, Jeera – 1/2 tsp each

finely grated carrot – 1/2  cup

Cashew – 10-15 (optional)

Ghee – 2 tsp

Oil – 2tbl spoon

baking salt – 1/4 tsp (Soda)

Salt – 1 tsp ( to taste)

Water – 1/4 cup

PROCEDURE

- Apply 2 tbl spoon of  oil in a pan . Add the mustard seeds , once it starts popping add Chenna dhal, Urud dhal, Jeera and fry till they are golden brown, then add the finely grated ginger, green chillies, and curry leaves and season them.

-Add the rava and fry it for about 5 minutes, so that the sooji is fried.  Now add fried things to the curd.  Also add  the baking salt,  a pinch of asafoetida, chopped carrot, coriander and mix well. The batter should be of idli consistency.  Set aside for 30 minutes.

-In the mean time add 2 tsp of ghee to the pan and fry the cashews till they are golden brown.  (Make the cashews into half and then fry).

-Greece the idli stand .  Fill the molds with the batter and then place the cashews on the top of the batter so that when idlis are cooked the cashews can be seen on the top. Pressure cook without placing weight, for about 12 to 15 minutes. Switch of the stove and give a standing time for about 2 minutes before removing the idlis form the plate.

Spicy and tasty rava idlis  are ready to be served. Serve it with chutney and sambar.

Apart from adding carrot , you can also add 2 tbl spoons of grated coconut, finely chopped beans , beetroot , fresh green peas, capsicum, cabbage and even cauliflower. If you are going to add many vegetables,  then let the cut vegetable amount to 3/ 4 cup.

I try to add as many vegetables as possible , so that the vegetable idli becomes quite nutritive.

If don’ t prefer to add baking salt,  then increase the oil to 3 tbl spoon while seasoning the sooji  and increase the quantity of curd to 1 1/4 cup.

Badhusha is a south Indian Sweet made out of all purpose flour(maida) and sugar.  Many feel that it is difficult to make. But it is very easy and infact can be made within 45 minutes.

Ingredients

All purpose flour (Maida) – 2 cups
baking Soda  -1.3 tsp (or 2 pinches)
Ghee – 1/2 cup (Vanaspathi or dalda is optional,  but ghee is prefered and it will stay little long when stored)
Curd – 3/4 cup
Sugar – 3 cups
Water – 1 1/5 cups of water
Cardamom powder – 1/2 tsp
or Rose essence- 5 to 6 drops -for flavur

Procedure


- Mix curd, ghee and a pinch of baking soda and beat it till it froths.
- Sieve maida along with another pinch of baking soda.
-Make dough using curd- ghee mixture, the consistency must be softer  than the chapathi dough.
-Make it into a big chapathi (thickness as that of a chapathi ) , using both the hands make pleats on the rolled dough (just like saree pleats) starting form one end.
-Now you will get a thin strip of folded dough.  Cut this into equal pieces of about 1 1/2 inch and flatten it. We do this to get layers and the badhusha will be crispy. Place this prepared dough in the fridge for about 10 minutes, take it out, leave it covered with a damp muslin cloth for about 10 minutes. Now it is ready for frying.
- In the mean time prepare a 2 string sugar syrup.  For flavor add cardamom or rose essence.
-While the sugar syrup is getting ready preheat the oil. Now fry the pieces of prepared dough till it is golden brown, drain the oil and immediately soak it in the sugar syrup.
-Let it be in the syrup for about 5 minutes. Take it out and place it in a dry plate.  Allow it to cool and store it a dry air tight container.

You can garnish the badhusha with grated & coloured  coconut, or place a roasted pistachio or badam. Roasted cashew doesn’t look that good for garnishing,  because badhusha and cashew colour  are almost the same.


To avoid the crystalisation of sugar syrup while you are frying the badhusah add 2 to 4 drops of lemon juice to the sugar syrup. 


If curd is not available increase baking soda to 1 tsp add to the ghee and make the spongy dough, softer than chapathi dough.

It is the kheer made out of roasted vermicelli or semiya and milk.  The taste is very good and almost liked by all.

Ingredients

Vermicelli (Semiya) – 150 gms (1 cup )
Milk –  4 cups ( appx 1 lit)
Sugar – 20  gms ( to taste)
Cardamom powder – 1/2 tsp
Ghee – 1 tblsp
Cashew and raisins for garnishing

Procedure

-Apply 1 tblspoon of ghee to a thick bottom pan and fry the vermicelli till it is golden brown.  In the mean time boil 1 cup of water in another vessel.

- Now add this boiling water to the vermicelli and allow it to cook for 2 minutes and add the milk.  The kheer will taste good if the vermicelli gets cooked in milk.

-Let this mixture reduce to 3/4 of the original quantity.  Now add the required sugar and allow it to dissolve.

- Again let it simmer atleast  for 20 minutes. The kheer will reach the consistency , so that it is neither too thick or too thin.  Switch of the stove and add the cardamom powder.

-Garnish it with fried cashews and raisins.  Serve it hot or cold.

Ingredients

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time strain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served. It can be had with raw rice, idli, dosa etc.

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VARUTHU ARACHA KUZHAMBU is one of the delights of Nellai or Thirunelveli.

It can be taken along with raw rice and it is also one of the best side dishes for Ven Pongal.

Ingredients

Tamarind – 1 big lemon size

vegetables – 2 cups

In general we don’t use onion for this kuzhambu. The other vegetables used for this preparation are ash gourd (pooshanikai), parangikai or chakarai pooshinikai, carrot, plantain, ladies finger , colocasia (Sepan Kizhangu) etc.. Sepan Kizhangu has to be pressure cooked. The remaining vegetables can be precooked by adding salt.

To Fry and grind

Thoor Dhal, Chenna Dhal, Urud Dhal – 1 tsp each,Grated Coconut – 4 table spoon

Sesame or ellu – 1 table spoon,Raw rice -1 tsp, Red Chillies – 10 -12 Nos

For seasoning

mustard seeds – 1/2 tsp
Curry leaves – 10-15 nos
oil – 1 table spoon ( coconut oil is optional)

Procedure

-Stain the tamarind with 2 cups of water.

-Pre- cook the vegetables by adding salt and turmeric powder and when it is half cooked add the tamarind water to it and let it cook.

- In the mean time in a dry kadai first fry the sesame and rice till the fried flavour of sesame comes. Apply 1/2 tbl spoon oil to the pan and fry all the three dhals till they are golden brown along with the red chillies. Also fry the coconut in the same kadai without applying oil till it is golden brown.

-Allow the ingredients to cool and grind them into a smooth paste by adding required amount of water.

- Once all the vegetables are cooked add the paste and a small bit of jaggery. Mix them well and once the mixture starts to froth at sides turn the stove off.

-Season it with mustard seeds and fresh curry leaves with the remaining oil.

A very tasty varuthu aracha kuzhambu is ready. It is wholesome kuzhambu. Its preparation involves dhal and lots of vegetables.

Adding jaggery to any tamarind preparation will enhance its taste.

ARRAITHUVITTA SAMBAR

In my previous post I told you how to prepare a sambar with the help of sabar powder. Now i will tell you how to prepare arraithuvitta sambar.

SAMBAR PROCEDURE

Ingredients


Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind Red Chillies – 6 nos Coriander seeds (Dhaniya) -1 1/2 Table spoon Chenna dhal – 1Table spoon Methi Seeds – 1/2 tsp Black pepper – 1/2 tsp Grated coconut – 1 table spoon.

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Procedure

-Pressure cook thoor dhal with little turmeric powder.

- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .

- Apply some oil in the kadai and fry the things to be grounded. You have to fry the coconut till it is golden brown separately. Let it cool and grind into a paste by adding some water.

-Again apply some oil in the kadai & season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.

- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables.

- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked.

- Now add the well smashed thoor dhal and the prepared paste to the mixture. Mix it well and allow it to boil for another 5 minutes.

- Add few curry leaves and chopped coriander.

Arraithuvitta sambar is ready.

One of the most tastiest side-dishes of south India is SAMBAR. Though there are different varieties of SAMBAR I am going to tell you the most simple way of preparing the SAMBAR using sambar powder. This is in fact called bachelor’s sambar

You can either fetch sambar powder from shop or make it at home.

SAMBAR POWDER PREPARATION

Ingredients

Coriander seeds – 2 1/2 cups
Red Chillies – 4 cups
Thoor Dhal – 1/2 cup
Chenna Dhal – 1/2 cup
Methi Seeds – 1 hand full

Fry all the ingredients one by one in a dry kadai till the raw flavour vanishes.
Allow it to cool and make into a smooth powder.
Store it a air tight container so the aroma will be retained.

SAMBAR – PROCEDURE


Ingredients

Tamarind -small ball (lemon size)
Tamarind paste can also be used – 1 tsp
Thoor Dhal – 1 cup
Mustard seeds – 1/2 tsp
Curry leaves – One arch
Chopped Coriander – 2 Table spoon
Green Chillies – 2 Nos
Sambar Powder – 2 tsp
Oil – 1 tsp

- Stain the tamarind by adding 2 cups of water. Add the required salt, turmeric powder and 2 tsp full of sambar powder.

- Season the desired vegetables along withe mustard seeds, 2 split chillies and curry leaves and add it with tamarind water and allow it to boil till the vegetables are well cooked.

- In the mean time pressure cook thoordhal by adding a pinch of turmeric powder

- Add the cooked thoordhal , a pinch of asafoetida (perungayam or hing) and allow it to boil for 3 to 4 minutes

- Off the stove and add the chopped coriander. For extra taste add small bit of jaggery and a small pinch of fried methi powder

Mouth watering sambar is ready.

[Tips : If you want the thoor dhal to get cooked well, soak it for 15 minutes before being pressure cooked.]

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