Tiffin Sambar

Tiffin sambar mainly differs from other sambars in the use of Tamarind and masala.  No tamarind should be added to this Tiffin sambar because sourness in tomatoes would be sufficient to give the desired taste.  The recipe follows.

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Toor Dal              - 1 cup
Big Onion            - 1
Tomato                - 1
Carrot                  - 1 (Medium Size)
DrumStick           - 1
Mustard Seeds     - 1/2 tsp
Urad Dal              - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp
Green Chili          - 1
Curry Leaves       - few
Coriander Leaves - few
Turmeric Powder  - 1/4 tsp
Salt                        - As required
Asafoetida             - a pinch (Hing /Perungayam)
Oil                         - 1 tbsp

To Grind:

Tomato                 - 1
Dry Red Chili       - 2
Coriander Seeds   - 1/4 tsp (Malli)
Fried Gram           - 1/2 tsp (Pori Kadalai)
Grated Coconut    - 2 tbsp

Procedure:

• Cook well Toor Dal with a pinch of asafoetida, turmeric powder and a tsp of Gingely Oil.
• Chop Big onion Lengthwise. Slit Green Chili. Chop  carrot and drumstick into bigger size pieces. You can also use any other vegetables. Chop finely one tomato.
• Dry roast Dry red chili, Coriander seeds and grated Coconut. Grind it with another tomato and fried gram.
• Heat oil in a pan. Add mustard seeds, Urad dal and Fenugreek seeds to it.
• When they splutter add asafoetida. Add also chopped onions and curry leaves.
• When they turn translucent, add chopped vegetables.
• Saute it for some time and then add chopped tomatoes.
• Cover with a lid and cook it. When the vegetables are half done, add enough salt, turmeric powder and ground masala.
•  Saute till raw flavor goes off and after that add it to cooked dal. Add enough water and cook everything for a whistle.
• Garnish with coriander leaves and enjoy with Idli or Dosai of your choice.

Hotel Sambar

Hotel Sambar

My husband was a pure Non-Vegetarian before our marriage. He started eating vegetarian dishes only after our marriage. He is very bad ,eating sambar and he will do all the tricks to escape from sambar whenever I prepare it. But when we go to vegetarian hotels like Saravanan Bhavan, Vasantha Bhavan, he would have asked for second cup, before i finish mine.   Once i tried this hotel sambar recipe, he was very excited and he liked it very much.. kumudha Happy Annachi!!! 

Here is that  scrumptious sambar..

Ingredients: (Recipe for 2)

For Sambar:

Toor Dal                  - 1/2 cup    (Thuvaram Parupu)

Brinjal (Egg Plant)  - 3

Drumstick                - 1

Small Onions           - 7 or 9

Tomato                    - 1/2 

Tamarind                 - 1 lemon size ball

Green Chilli             - 1

Salt                          - As required

Turmeric Powder    - 1/2 tsp

Coriander Leaves     - few

Oil                            - for seasoning

To Grind:

Chopped Coconut - 2 tbsp

Roasted Gram       - 2 tsp   (Pori Kadalai)

Tomato                 - 1 and a half

Sambar Powder    - 2 tsp

For seasoning:

Oil                     - As required

Mustard Seeds  - 1 tsp

Cumin Seeds     - 1 tsp

Urad Dal            - 1 tsp

Dry Chilli           - 1

Curry Leaves      - few

Procedure:

• Cook well toor dal , with little turmeric powder, asafoetida and a tsp of gingely oil.
• Chop Brinjal and Drumstick into little bigger pieces. Peel and wash small onions. Chop tomatoes.
• Grind all the things mentioned under 'To Grind'.
• Extract juice from tamarind.
• Add ground coconut-tomato paste and all vegetables to cooked toor dal. Add tamarind juice, salt and turmeric powder to it.. Add enough water and cook all together for 1 whistle.
• Do the seasoning and add it to the sambar.
• Garnish with coriander leaves and serve it!!!

Onion - Coconut Chutney

Onion-Coconut Chutney

This chutney tastes so good with Idli.. Originally this recipe uses small onions.. If you couldn't fine small onions, can use big onions.. 

Ingredients:

Small Onions              - 10

Garlic                          - 2

Chopped Coconut       - 2 tbsp

Urad Dal                     - 1 tsp

Red Chilli                   - 2

Tamarind                    - a small piece

Salt                              - As required

Oil                               - As required

For Seasoning:

 Mustard Seeds          - 1 tsp

Urad Dal                    - 1 tsp

Curry Leaves             - few

Procedure:

1. Heat oil in a pan
2. Add urad dal, red chillies and Garlic.
3. Add small onions
4.  when onions are translucent., add salt and tamarind pulp.
5. Switch off the flame. Once it gets cool down grind it along with coconut
6. Do the seasoning and add it to the chutney.

Chicken Kazza

Chicken Kazza

Chicken Kazza is a rich & spicy gravy... You can have this gravy with almost everything..Rice, Chapathi , Dosai, Idli or even with Roti.. Its a very aromatic gravy.. If you are a chicken lover, you will surely love this gravy. 

And one more thing.. This recipe is our blog's 100th post.. Here goes the recipe!!

Ingredients:

To Marinate:

Chicken (With Bones)    - 1/2 kg

Ginger-Garlic Paste        - 2 tbsp

Red Chilli Paste              - 1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Others:

Big onions                      - 4 or 5

Tomato                           - 1

Ginger-Garlic Paste       - 1 tbsp

Garlic Pods                    - 3

Oil                                   - As required

Coriander Leaves            - few

Powders:

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Coriander Powder           - 1 tbsp

Chilli Powder                  - 1 tsp

Red Chilli Paste              - 1 tbsp

Garam Masala Powder   - 1 tbsp

Whole Garam Masala     - Everything 2

Sugar                               - a pinch

Procedure:

• Marinate everything under 'To Marinate' for at-least 2 hours. Chop finely onions and garlic. Grind tomato.
• Heat oil in a cooker.. Add whole garam masala.. After a second add onions and garlic.. When the onions become translucent add tomato paste.
• Add in everything under 'powders' .. saute it till the raw smell goes off..
• Add the marinated chicken and enough water..Mix the gravy well.. Close the lid and keep the cooker for 1 whistle. Reduce the flame and switch it off in another 10 minutes.
• Garnish with coriander leaves and serve!!!

Coriander Coconut Chutney

Coriander Coconut Chutney

This is the chutney which is prepared with both coriander and coconut.. Those who don't like the coconut chutney because of its flavor, will surely like this chutney since coconut will subside its flavor and it will also give nice taste..

Ingredients:

Coriander Leaves        -  1cup

Chopped Coconut       - 1/4 cup

Garlic  Cloves              - 2

Urad Dal                      - 2 tsp

Red Chillies                 - 2

Tamarind                     - Very Little

Salt                               - As required

Oil                                - 3 tsp

For Seasoning:

Oil                              - As required

Mustard Seeds          - 1 tsp

Urad Dal                    - 1 tsp

Curry Leaves             - Few

Procedure:

1. Heat oil in a pan
2. Add urad dal, red chillies and Garlic.
3. Add washed coriander leaves.
4.  when coriander leaves are cooked., add salt and tamarind pulp.
5. Switch off the flame. Once it gets cool down grind it along with coconut. Do the seasoning and add it to the chutney
6. Tastes good with Idli and Dosa

Moong Dal Sambar ( Pasiparupu Sambar)

Moong Dal Sambar  (Pasi Parupu Sambar)

Any idea of how much calories ,1 cup of Cooked Moong Dal gives?? Just 100 calories.. One more thing.. i am not talking about those fried moong dal which are sold in packets..

Here is the healthy way of including Moong dal.. Its Moong Dal Sambar!! 

Its very easy to digest.. you can give even this to babies.. and the recipe follows..

Ingredients:

Moong Dal          - 1/2 cup   (Pasi Parupu)

Big onion            - 1

Tomato               - 1 big

Salt                     - As required

Turmeric Powder - 1 tsp

Sambar Powder  - 2 tsp

Curry leaves        - Few

Coriander Leaves- Few

Oil                       - As required

Procedure:

1. Dry Roast Moong Dal in a cooker.
2. When it leaves nice aroma, remove from the flame.
3. Heat oil in the same cooker.. Add finely chopped onions and curry leaves.
4. Once onions become translucent add moong dal.
5. After some time add chopped tomatoes.
6. Then add turmeric powder and sambar powder
7. Add enough water to the gravy and close the cooker lid.
8. When it whistles once, reduce the flame and switch it off in another ten minutes.
9. Add salt at last.
10. Garnish with coriander leaves and serve.

Quick Tips:

• Prepare the gravy little thick and use it as a side dish for chapthi.. Tastes awesome!!!
• No need to add tamarind for pasiparupu sambar..

Mint -Tomato Chutney

Mint-Tomato Chutney

This helathy chutney goes well with Idli... This is the mint chutney which is served in hotels.. We are adding tomatoes and fried gram (pori kadalai) to enhance the mint chutney taste.

Ingredients:

Mint Leaves              - 1 cup

Big Onion                 - 1

Tomato                     - 1

Garlic Pods               - 2

Fried Gram               -  a handful  (Pori Kadalai)

Red Chillies              - 1

Urad Dal                   - 2 tsp

Salt                            - As required

For Sesoning:

Mustard Seeds      - Few

Urad Dal               - Few

Curry Leaves        - Few

Procedure:

1. Heat oil in a pan. Add urad dal, garlic and red chilli..After urad dal turns golden brown add chopped onions and garlic.
2. Once onions become translucent  add tomatoes.
3. Once its done add mint leaves.
4. Saute for some second.. switch off the flame and add fried gram.
5. Take a blender and grind it smooth.
6. Do the seasoning and serve it.. 

Quick Tips:

1. Add coconut if you wish.
2. Don't saute mint leaves much as we will lose the nutrients.

Peanut Chutney

Peanut Chutney

You can use either roasted peanuts which are available at stores or get fresh peanuts  and dry roast it on  a pan .When you are preparing from fresh peanuts, no need to add oil.. just dry roast it or use microwave...

Ingredients:

Roasted Peanut      - 1/2 cup

Chopped Coconut  - 3 tbsp

Garlic Pods            - 2

Red Chilli              - 1

Urad Dal                - 1 tbsp

Tamarind               - little

Oil                         - As required

For Sesoning:

Mustard Seeds      - Few

Urad Dal               - Few

Curry Leaves        - Few

Procedure:

1. Heat oil in a pan. Add urad dal, garlic and red chilli..switch off the flame and add tamarind.
2. Take a blender.. add the above with coconut and grind it for a while
3. After that add peanuts and salt.
4. Grind it smooth.
5. Do the seasoning and serve it.. From my personal experience it goes well with Idli.. My husband likes to have with Chapathi..