Different Types of Sambar Powder

1. Sambar Powder [Andhra] :


Ingredients :

Red chillies - 1 cup
Coriander seeds - 1/3 cup
Black gram dal - 1 1/2 tbl sp
Bengal gram dal - 2 tbl sps [heaped]
Grated dry coconut - 1 tbl sp [heaped]
Seasame seeds - 2 tsps
Curry leaves - 2 springs
Ghee - Little for frying.

Method :

Melt ghee in a deep frying pan, add red chillies, coriander seeds, black gram, bengal gram dal & fry till it turns golden yellow. Add seasame seeds, curry leaves, coconut at the end & fry for a minute. Allow it to cool at room temperature & powder coarsely in a mixcer. Then preserve in air tight container & use within 3 weeks.

2. Sambhar Powder [Kerala & Tamil Nadu] :


Ingredients:

Red chillies - 3 cups
Coriander seeds - 2 cups
Bengal gram dal - 1/4 cup
Tuvar dal - 1/4 cup
Black pepper - 1 1/2 tbl sps
Dry turmeric root - 1 piece.

Method :

Dry all the ingredients under hot sun till it dries & then powder the ingredients. Preserve separately & powder together.
Note : 1 or 2 tsps of fenugreek can be added. Dry roast it & powder with other ingredients.

3. Dal Rasam powder :


Ingredients :

Red gram dal - 1/2 cup
Red chillies - 1 cup
Coriander seeds - 2 cups
Cumin seeds - 1/2 cup
Black pepper - 1 tbl sp
Mustard seeds - 2 tsps
Fenugreek - 2 tsps
Curry leaves - 1/2 cup.

Method :

Dry roast each separately & powder together [or] keep under hot sun till it dries & powder them together. Preserve in airtight containers.

4. Garlic Chillie Powder :

Ingredients :

Red chillie powder - 1 cup
[Coarsely powdered at home in mixer]
Peeled garlic - 15 flakes
Rock salt - 1 tbl sp [heaped]
Grated dry coconut - 2 tbl sps.

Method :

Put all ingredients in a mixer & pound to course powder. Then preserve in airtight bottle.

5. Dal powder  :


Ingredients :

Chutney dal - 1 cup [heaped]
Red chillies - 10 to 12
Rock salt - 1 tsp [heaped]
Grated dry coconut [kopra] - 1 tbl sp
Ghee - 1 1/2 tsps.

Method :

Heat ghee in a deep pan & fry red chillies, chutney gram for 1 or 2 mins. Then allow to cool & powder it in a mixer along with salt. Then add dry coconut. Run the mixer in low speed till it blends. Remove from the mixer & then add it to the sieved powder. Blend well using hands & preserve in dry, air tight bottles.
Normally this powder is mixed with plain white rice along with melted ghee.

Payasams :

1.                                                     Pal Payasam

Ingredients:

• Good quality white rice - 1 cup
• Concentrated milk - 2 litres
• Sugar - 2 cups
• Powdered elaichi - 2 sp
• Saffron - little
• Broken cashewnuts - 10
• Kismis [Resins] - 10
• Ghee - 2 tbl sp

Method:

Wash the rice well. Add 3 cups of  milk & pressure cook. After that open the cooker & add the remaining milk, sugar & boil well. Stir continuously, add powdered elaichi, saffron & remove from the fire. Half cup condensed milk can be mixed in this time. Boil 10 mins more in low flame till the payasam become thick.  Then fry cashewnuts & kismis in the ghee & add it to the payasam. Your pal payasam is ready to serve.
--------------------------------------------------------------------------------------------------

2.                                                       Ada Pradhaman

Ingredients:

• Adas [ Ready made adas are available in market] - 1 cup
• Ripe coconut - 1 [Extract the milk 3 times ]
• Jaggery - 1 1/2 cups
• Powdered cardamom - 1/2 sp
• Ghee - 3 tbls sp
• Coconut pieces - 1/4 cup [Fried in ghee to a golden colour]
• Cashewnut - 1/4 cup [Fried in a ghee to a golden colour].

Method:

Take one big vessel, put the adas in the vessel, pour hot water to that & keep aside for 20 mins.Then drain the water. After that grate the coconut, blend in a mixer, keep in a vessel, pour 1 1/2 cup hot boiling water & allow to cool by itself. Squeeze out to get thick milk. [1st extracted milk]. In this way extract the milk 3 times. Then keep one heavy bottomed wide mouth vessel in the gas & heat the ghee, add coconut bits, cashewnuts, adas & fry for 5 mins. Then add the coconut milk in the reverse order, add the 3rd extracted milk first & boil well till it is reduced to half the quantity. Add the 2nd extracted milk & when its reduced to 1/2, add the jaggery & boil well. At last just before removing, add the 1st extracted thick coconut milk, powdered cardamom & stir well & allow to boil in a lower flame for 5 mins. Remove from the gas. Your ada pradhaman is ready. Serve it cool or hot. 

Gujrathi Items :

1.                                                             Dhokla

Ingredients :

Besan - 2 cups
Fresh curd - 1 cup
Salt - As per taste
Enough fruit salt - 1 tsp

For Seasoning :

Oil - 2 tbl sp
Slit green chillie - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sugar - Little

For Garnishing :

Coriander leaves - 2 tbl sp [chopped]
Fresh grated coconut - 2 tbl sp

Method :

Take one vessel & soak the besan with curd, salt & a little water over night. Then add more water, green chillie paste, little sugar [if necessary] to get a paste of dropping consistency. Add enough fruit salt just before putting into the greased vessel. Grease the vessel with oil, keep the mixture immediately after enough fruit salt has been added. Cover & steam the dhokla in a cooker for 20 mins. Then remove from the gas, wait for 2 mins & then cut into square pieces & place it on plate. Then keep kadai on the gas, pour little oil, add mustard seeds & cumin seeds. When they splutter, add slight chillie, saute for a while, add little water & cook for 1 minute. Then pour it over the dhoklas & garnish with coriander leaves & grated coconut. Your dhokla is ready to eat. Serve with green chutney.
---------------------------------------------------------------------------------------------

2.                                                          Khandvi

Ingredients :

Bengal gram flour - 1 cup
Butter milk - 2 1/2 cups [Little sour]
Salt - As required

Grind Together :

Ginger - 1 inch piece
Green chillies - 5 to 6
Asafoetida - A pinch
Turmeric powder - 1/2 sp

For Seasoning :

Oil - 3 tbl sp
Cumin seeds - 1 sp

For Garnising :

Grated fresh coconut - 2 tbl sp
Finely chopped coriander leaves - Little

Method :

Take one bowl, mix gram flour, butter milk, salt & grained paste without forming lumps.Then pressure cook in low flame for 30 mins. Then remove from the gas and cool it for a while. Then place a kadai on the gas & put khandvi mixture in it [Do not add oil]. Stir in low flame for 10 mins. To test the dough, put little dough on a greased flat plate & spread it fine.Try to roll it. If it rolls without breaking, your khandvi is ready. Pour the dough on greased plate [Apply little oil]. Note that the back side of plate should be used and pat it with wet hands to make thin layers. Then cut them into thin strips. Roll each strip from one end to the other like a swiss roll [See the picture]. Then arrange them on a plate. Heat little oil on a pan, add cumin seeds and when it splutters, pour it over the rolls. Garnish with grated coconut & chopped coriander leaves. Serve it with green chutney.
-----------------------------------------------------------------------------------------------------

3.                                     Dal Stuffed Arvi Leaves [Chembu]      

Ingredients :

Tender arvi leaves - 6 [Washed & Cleaned]
Tuvar dal - 1 cup [Red gram dal]
Salt - As per taste
Asafoetida powder - 1/4 sp
Red chillies - 4
Green chillies - 2.

For Seasoning :

Oil - 2 tbl sp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp.

Method :

Wash & soak tuvar dal for 1/2 an hour. Then drain the water. Now add salt, asafoetida, red chillies, green chillies & grind together coarsely without adding much water [do not grind smoothly]. Then spread the grind mixture evenly at the back side of each arvi leaf with a spoon. Then roll the leaf gently but firmly. Repeat this procedure with other leaves also. Then steam it in a pressure cooker for 10 to 15 mins. When it becomes cool, cut the roll in to 1 inch thickness. Then keep a frying pan on the gas, heat oil & add mustard seeds, cumin seeds to that. When it crackles, add the prepared arvi leaf subji & toss gently for 3 mins. Then remove from the fire. Your sabhji is ready.

Palak Paneer

Ingredients :

Palak - 1 bundle
Paneer cubes - 1/2 cup
Butter - 1 tbl sp
Milk - 1 cup
Salt - As per taste
Turmeric powder - 1/2 sp
Dhania powder - 1 sp
Red chillie powder - 1 sp
Sugar - 1 sp
Cumin seeds - 1 sp
Oil - 2 tbl sp
Tomatoes - 2 [Finely chopped]
Big onions - 2
Garlic flakes - 2 or 3
Green chillie - 2
Fresh cream - 1 tbl sp
Garam masala - 1 sp

Method :

First grind onion, garlic, garam masala, turmeric, red chillie powder, dhania powder & green chillies to a fine paste & mix it in the milk & keep aside [See the picture]. Then take the palak chop it in big pieces, put it in a vessel, pour some water & cook for 3 mins. Then drain the water & wash it in a cold water. [This helps to remain green in colour]. Then grind the palak in the mixer. Now keep one pressure pan on the gas, put butter & oil together & add cumin seeds. When it splutters, add chopped tomatoes & fry for 2 mins. Put salt & grained masala mix in the milk & then grind it into palak purie. Mix well. Add the paneer cubes also. Then close the cooker & wait till 3 whistles come. Wait for a while after the steam goes. Open the lid & add the  fresh cream. Serve with hot roti or parata. Finely cut onion & sliced lemon are served along with this.

Badam Kheer

Ingredients :

Almond seeds - 15
Sugar - 1 cup
Milk - 1 litre
Cardamom - 5 to 6 [Powdered]
Saffron - Pinch
Milk masala - 1 tbl sp
Badam essence - A few drops

Method :
 
Wash & soak badam in hot water for 1 hr & then  remove the skin & grind coarsely adding  little milk. Mix  the paste in the milk, add sugar & boil well. Put powdered elaichi, saffron, milk masala & mix well. Add  a  few drops of badam essence. Your badam kheer is ready. Serve  it  cool .

Stuffed Green Chillie Pickle [Quick Pickle]

Ingredients :

Green chillies - 1/4 kg
Bengal gram flour - 1tblsp
Turmeric powder - 1/2 sp
Red chillie powder - 1 1/2 sp
Salt - as per taste
Asafoetida - 1/4 sp
Sugar - 1sp
Mustard seeds - 1sp
Oil - 3 tbl sp.

Method :

Wash & wipe the green chillies. Fry the bengal gram flour for 3 mins without oil. Slit the chillies in the middle  & keep aside. Take one plate & mix all the ingredients along with little oil & fill into the chillies. Then keep one kadai on the gas & pour 1 tbl sp of oil. Add mustard seeds to that when it starts spluttering. Put the stuff chillies in the kadai & fry them in lower flame for 5 mins. When the chillies becomes light brown in colour  remove from the gas. Store  it  in  a  bottle. You can have this with roti or curd rice. You can store this for a week.

Ven Pongal & Kotsu

Ingredients [For Pongal] : 

Good quality of raw rice - 1 glass

Moong dal -1/2 glass [nisely boiled ]

Water - 4 glasses

Salt - as per taste

Ghee - 1/4 cup

Ginger - 1 inch piece

Asafoetida - 1/2 sp

Black pepper - 1/2 sp

Cumin seeds - 1 sp

Cashewnuts - 10 [broken]

Curry leaves -little

Oil - 2 tbl sp.

Method :

Wash the rice nicely. Then take a pressure pan, keep it on the gas & put the boiled moong dal along with rice. Add 4 glasses of water, salt, asafoetida, ginger piece, black pepper, jeera powder & mix well. Close the cooker & wait for around 4-5 whistles to come. Wait for a while till the steam comes out fully & then heat the ghee & oil together in kadai. Fry cashewnuts, little black pepper, 2 sp of cumin seeds & curry leaves & pour it to the pongal. Your ven pongal is ready. Serve hot with kotsu. This type of pongal I learned from my mother who is also an expert cook.

                         

Vegetable Kotsu :

Ingredients :

Brinjal - 1/4 kg

Big onion - 2 peeled & chopped

Big tomatoes - 2 finely chopped

Slit green chillies - 2

Big potato - 1[cut into dices]

Carrot - 1 [cut into dices]

Fresh peas - 1/4 cup

Tamarind paste - 1 sp

Salt - as per raste

Turmeric powder - 1/2 sp

Red chillie powder - 1 sp

Sambar powder - 3/4 sp

Sugar or jaggery -1 tbl sp

Oil - 2 tbl sp

Mustard seeds - 1 sp

Broken black gram dal - 1 sp

Bengal gram dal - 1 sp

Boiled moong dal - 1/2 cup

Crushed pepper jeera powder - 1 sp

Curry leaves - little 

Cut fresh coriander leaves - little.

Method :

Take one small pressure cooker & pour oil. Add mustard seeds, broken gram dal, bengal gram dal. When the mustard seeds splutters add onion, green chillie & curry leaves. When the onion turns to light pink colour, add other vegetables one by one & fry for 2 mins. Then add salt, turmeric, red chillie powder, sambar powder, little sugar or jaggery, tamarind paste & mix well. Add enough water along with boiled moong dal & chopped tomatoes. Put the crushed pepper jeera powder & mix well. Close the cooker. After 3 whistles, remove the cooker from the gas. After the pressure comes out, open the cooker & garnish with the coriander leaves. Serve with ven pongal.