Vendakkai Sambar

Sambar is one of staple dish in Tamil homes.
Like Gujarati’s fond of dhokla ,Bengoli’s fond of fish,Punjabi’s fond of sarso ka saag, Mumbai people are fond of pao bhaji,and we Odia's fond of dahi bara and sweets. Tamil's are fond of Sambar.
The food never complete without Sambar.
They cook Varieties of Sambar with using of single - single vegetables like lady's finger Sambar, drumstick Sambar,raw mango Sambar, keerai Sambar,radish Sambar,mix veg sambar, young coconut Sambar, bitter gourd Sambar which I like mostly with plain rice.
I usually prepare sambar twice a week with idli and each time I try to cook different flavour of Sambar.
My family enjoyed these variations of Sambar.

Ingredients :

2 Cups Boiled toor dal
2 chopped Tomato
2 chopped Green chillies
10 Vendakkai / Lady's finger into half
½ cup Tamarind water
1 tbsp coconut powder
1 pinch hing
2 tbsp Sambar powder
2 Dry red chilli
1 tsp Mustard and Cumin seeds
1 tsp fennel seeds
½ tsp fenugreek seeds
Hand full of Shallots
5 mashed Garlic pods
Few curry leaves
1 tbsp Coriander leaves
Coconut oil - 2 tsp

Preparations :

Heat pressure cooker along with water, toor Dal and turmeric ; cook for 15 mins till completely done . Keep aside.
Soak tamarind in water and extract pulp and keep aside.
Wash, clean and drain lady's finger and tap to dry in kitchen towel for 5 mins and then cut it into two pieces as half of it. Keep aside.

Heat deep vessel along with oil ,add Hing stir for a while add Shallots red chilli ,Mustard,Cumin ,fennel ,fenugreek seeds,mashed Garlic pods ,green chillies fry till comes a nice aroma then add curry leaves stir add tomatoes fry till paste add Sambar powder stir well add fried lady fingers and tamarind extract allow to cook for 5 mins or till the oil separates and raw smell is gone.
Now add 1 cup of water and boil Dal mix and stir well all ingredients . Close the lid and allow to cook for 10 mins.
Open the lid sprinkle coconut powder, coriander leaves, coconut oil and few raw curry leaves cover the lid without stirring.
When you start serving stir and serve the aromatic Sambar with Idli's, Dosa's , appam,or even with plain rice.

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

Munika Saaga Kanji

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Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

A PINCH OF HING

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