EASY SAMBAR RECIPE FOR BEGINNERS

SAMBAR IS A FAMOUS AND TRADITIONAL SOUTH INDIAN RECIPE. THERE ARE VARIOUS VARITIES AND METHODS OF MAKING SAMBAR. IT IS A COMBINATION OF LENTILS AND TAMARIND JUICE, WHICH TASTES GOOD WITH RICE, IDLI, DOSA AND SO ON. HERE I GIVE EASY AND SIMPLE RECIPE OF SAMBAR FOR THE BEGINNERS.

INGREDIENTS

1. TOOR DAL ( 3/4 CUP)

2. ONION

3. TOMATO

4. DRUMSTICK/ ANY VEGETABLE

5. TAMARIND JUICE

6. SAMBAR POWDER

7. SALT

8. TURMERIC POWDER

9. ASAFOETIDA / HING

10. CURRY LEAVES

11. MUSTARD SEED

12. CUMIN SEEDS

13. JAGGERY

DIRECTIONS

1. IN A PRESSURE COOKER, TAKE WASHED TOOR DAL WITH SOME TURMERIC POWDER AND ASAFOETIDA. ADD ONION, TOMATO AND ONE CUP OF WATER. WHISTLE TILL THE DAL GETS BOILED.

2. SOAK TAMARIND IN WATER AND KEEP ASIDE.

3. AFTER DAL IS BOILED GENTLY MASH THE DAL.IF REQUIRED ADD SOME MORE WATER. NOW ADD THE VEGETABLES, SAMBAR POWDER, SALT. LET IT BOIL FOR 10 TO 15 MINS TILL THE VEGETABLE IS COOKED.

4. AFTER DAL IS BOILED WELL ADD TAMARIND JUICE AND KEEP IN SIMMER FOR 7 TO 8MIN.

5. NOW ADJUST THE SALT AND ADD A PIECE OF JAGGERY TO THE SAMBAR.

6. TAKE A SMALL PAN, ADD OIL AND FRY MUSTARD SEEDS, CUMIN SEEDS, CURRY LEAVES WITH SOME ASAFOETIDA. ADD FRIED SEEDS TO SAMBAR.

7. SAMBAR IS READY.

Comments

SEERAGA SAMBA CHICKEN BIRIYANI

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PUNJABI CHOLE / CHANNA MASALA RECIPE

PUNJABI CHOLE OR CHANNA MASALA PUNJABI CHOLE OR CHANNA MASALA IS A VERY POPULAR NORTH INDIAN CUISINE. THE MAIN INGREDIENT IS CHICKPEA WHICH IS ALSO KNOWN AS CHANNA. THIS DELICIOUS GRAVY GOES GREAT WITH BHATURA, NAAN, ROTI EVEN WITH PLAIN JEERA RICE. MOSTLY I LIKE TO MAKE THIS RECIPE AT WEEKENDS. INGREDIENTS 1. CHICKPEA (1.5 CUP) 2. ONION ( 2) 3. TOMATO (2) 4. GINGER GARLIC PASTE 5. CHILLI POWDER 6. TURMERIC POWDER 7. CORIANDER POWDER 8. GARAM MASAL 9. BAY LEAF 10. CINNAMON 11. CARDAMOM 12. CLOVES 13. SALT 14. OIL DIRECTIONS 1. SOAK THE CHICKPEA OVER NIGHT AND PRESSURE COOKER IT FOR 7 TO 8 WHISTLES. 2. IN A COOKING PAN, TAKE SOME OIL, WHEN IT HEATS ADD BAYLEAF, CINNAMON, CARDAMOM AND CLOVES. 3. GRIND THE ONIONS AND TOMATOES SEPARATELY AND ADD ONION PASTE TO THE PAN. ALSO ADD SOME GINGER GARLIC PASTE WITH IT. 3. WHEN ONION COLOR CHANGES, ADD TOMATO PASTE AND SAUTE IT WELL. 4. ADD ALL MASALAS, SALT AND MIX WELL. WHEN THE CURRY COOKS

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