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Sunday, March 25, 2012

Sambar


Ingradients
Dal - 1 cup
Drum Stick- 1
Potato - 1medium
Onion - 1 large
Vellarikka - small piece
Ladies finger- 3
Carrot - 1
Chembu - 1small
Beans - 3
Tomato-1
Brinjal- 1 small
Green chilli-3
Curry leaf
Tamarind-small  leamon size
Shallots- 4
Mustard seeds- 1 tea spoon
Chilli powder- 1 tea spoon
Corriandor powder- 1 tea spoon
Turmeric powder- 1/4 teaspoon
Sambar Powder- 2 tea spoon
Fenugreek seed
Asafotida- small pinch
Salt
Coconut oil

Preparation
Cook dal in pressure cooker with salt, water and little turmeric powder.Soak tamarind in a cup of water and keep it aside. Once dal cooked well add all the cut vegetables & curry leaf into it and add enough water to cook it. Cook it again in same cooker. Once it get cooked(only a whistle), open lid and put turmeric powder, chilli powder,corriander pdr,asafotida and sambar pdr,mix well keep it in low flamei till it boil.Then off the flame and seasoning it with shallots,mustard,few fenugreek seeds curry leaves & one or two dried chilly(optional).
Serve it hot...Enjoy




Rasam kerala style


Ingradients
Tomato - 2 small
Tamarind :- 2cm cube
Shallots - 8 Nos
Garlic - 8 pods
Green chilli- 3 Nos
Red chilli- 2 Nos
Curry leaves
Asafotida- 1/2 tea spoon
Turmeric powder- 1/2 tsp
Pepper powder- 1 tsp
Mustard seed - 1 tsp
Oil- 1Table tsp

Preparation:

Cut the tomatos into small length wise pieces .Crush the shallots,garlic & green chilli seperatly.Dissolve tamarind in one glass water filter it and keep it aside.
Heat oil in a pan splutter mustard seeds and saute garlic,shallots,green chilli,curry leaves ,red chilli .Then add turmeric powder,pepper powder and asafotida again saute it.Add sliced tomato, mix well and cook it with lid closed.After 5 mnts open the lid add 2 glass water and tamarind water mix slowly when it starts boiling remove it from heat.

Wednesday, March 14, 2012

Aloo Palak ( Potato Spinach Curry)

Aloo Palak



Ingredients

Spinach( palak cheera) - 1 bunch
Onion- 1 big
Potato- 2
Green chilli- 2
Garlic- 4 pods
Ginger- 1/2 inch
Shallot- 2
Mastard seed- 1 tsp
Cumin- 1 pinch(very little)
Chilli powder- 1/2 tsp
Corriandor powder- 1/2 tsp
Garam masala- 1/4 tsp
Turmeric period - 1/2 tsp
Oil- 2 tsp
Salt for taste

Preparation

Wash the palak leaves and drain it well then cut into pieces.
Add 1 tsp oil in a pan heat it add sliced (small cubes) ginger
Add garlic after sauting ginger and continue sauting for 1 minute.
Add onion in to it and saute it until it turn slight brown.
Add cut spinach to it and cook it in low flame. Once it is cooked, keep this mix aside to cool well.
Cook cut potato in a pan of water with little salt and turmeric powder.
Once cooked spinach gets cool, grind it in a mixer until it become thick paste.
Splutter mustard seed and add shallots to it and saut well. Add chilli powder, corriandor powder and little meat masala salt and saute for little time. Add grind paste of spinach and cooked potato and mix well. heat it until it boil. Turn off flame and keep it little time in closed lid and then serve.