Thursday 16 August 2012

Sambar











Ingredients for  Sambar

Red gram(Thuvaraparippu) – As reqd
 Pearl/Red onions(Kunjulli) – 150 gm
 Vegetables:
 Drumstick – 2 nos
 Carrots – 3 nos
 Potatoes  – 2 nos
 Raw Plantains – 1 no
 Tomatoes – 2 nos
 Lady’s finger(Vendakkai) – 4-5 nos
 Fenugreek seeds(Uluva) – A pinch
Black gram(Uzhunnuparippu) – A pinch
 Mustard seeds – 1 tsp
 Cumin seeds – A pinch
 Chilly powder - 1 tsp
 Sambhar powder(optional)
 Turmeric powder - 1/2 tsp
 Coriander powder - 2 tsp
 Salt – As reqd
 Ghee - 1 tsp
 Tamarind water-1/4
Coriander leaves- 2 stems


Preparation Method of  Sambar


1)Cook the red gram in a pressure cooker along with ¼ tsp turmeric powder, a pinch of salt, ghee and the reqd qty of water.

2)Heat a pan and splutter mustard seeds, fenugreek, black gram and jeera.

3)Add onions and sauté for a while till they become very light golden in colour.

4)Add coriander powder, chilly powder and turmeric powder along with a tsp of sambhar powder which is optional.

5)Saute` till the raw smell goes.

6)Add the vegetables along with some water. Stir well.

7)Add the tamarind water which is again optional.

8)Close the pan and cook the vegetables.

9)Add salt as required.

10)Once the vegetables are cooked, add the cooked red gram or dal and mix well.

11)Add little water and bring to a boil or till the required consistency is reached.

12)Finally, add coriander leaves and close the vessel so as not to lose the flavour of  Sambar.

Tasty thani nadan sambar readyyy........
serve with dosa,edali
 


Tomato Rasam













Ingredients for Tomato Rasam

1) 2 Tomatoes
2) 2 Red chillies
3) 4 cups Water of boiled dal
4) 1 stalk Curry leaves
5) 1 stalk Mint leaves
6) 1 stalk Coriander leaves
7) 1- 2 cloves Garlic grated
8) 2-3 pinches Clove-cinnamon powder
9) 1/2 tsp Sambhar masala
10) 8-10 Peppercorns
11) 2 pinch Hing (Asafoetida)
12) 1 1/2 tsp Cumin seeds
13) 1/2 tsp Mustard seeds
14) 1 marble sized ball of jaggery or 1/2 tsp. sugar
15) 1 small strip Tamarind
16) 1 tbsp Ghee or oil
    Salt to taste



Preparation method of Tomato Rasam

1) Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.

2) Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic,     pound it in a mortar till powdered. Keep aside. Peel away the broken skin of boiled tomatoes and mash them into a pulp
3) To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender.
4) In a deep pan, add the stock.
5) Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
Add garlic to it and stir.
6) Season the rasam with the prepared tadka.
7) Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
Serve hot as a soup or with steaming hot plain rice and papads

Tasty thani nadan tomato rasam ready......

Kichadi











Ingredients for Kichadi

1. Vellarika (cucumber) 250 gm
2. Salt    As required
3.  Curd   ½ cup
4. Grated coconut   1 cup
5. Green chilly   6
6. Cumin powder a pinch
7. Coconut oil   1 tablespoon
 8.   Mustard seed  ½ teaspoon
 9.   Dry red chilly  2   
 10.  Curry leaves   1 stem



Preparation Method of Kichadi

1) Peel the cucumber and cut into small pieces.
 
2) Cook this in water with salt as required.

3) Grind Ingredients 4 to fine paste.
 
4) Add this to the cooked cucumber pieces and bring to boil.
 
5) Add curd and stir well for 2-3 minutes.

6) Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves and pour it over the  kichadi.

Tasty thani nadan kichadi ready......


Pachadi








Ingredients for Pachadi

Raw mango/Cucumber/Chayote/Pineapple/
 Carrot
 (cut into small pieces) - 1 - 2 cups
 Turmeric powder - 1/4 tsp
 Grated coconut - 4 tbsp
 Cumin seeds(Jeerakam) - 1/2 tsp
 Green chillies - 1 - 2 nos
 Salt - As reqd
 Sugar - As reqd
 Mustard seeds - 1/2 tsp
 Curry leaves - A few
 Dry red chillies - 2 - 3 nos
 Curd/Yoghurt - 1 cup


Preparation Method of Pachadi


1)Cook the vegetable in water by adding turmeric powder and salt.

2)Grind together the grated coconut, green chillies and jeera seeds and add this mixture to the cooked vegetable and cook again.

3)Add sugar if the sweetness is not enough.

4)Heat a pan. Add oil and splutter mustard seeds, curry leaves and red chilly and pour it to the  mixture.

5)Allow this mixture to cool.

6)Finally, add the reqd yoghurt into this mixture and mix well.
 
Tasty thaninadan pachadi ready.....