SAMBHAR – MASALA VARIETY

Sambhar is a popular South Indian dish or a main course curry. A good combination for main meal and breakfast items like dosa and idli .

Ingredients:

½ cup Tur Dal (soaked)
Mixed Vegetables (as desired, chopped)
2 tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves.
1 sprig of coriander leaves
Tamarind (Lime sized)
Salt (to taste)
Asafoetida ( Hing) optional
For Sambar Masala:
1 tbsp Chana Dal
1 tbsp Urad Dal
1 tsp Cumin Seeds
½ tsp Fenugreek Seeds
1 tbsp Coconut (grated)
8 Red Chillies.

 

Procedure of Sambhar – masala variety:

• Heat oil in a pan and fry all the ingredients to make the sambar masala
• Remove and grind to a fine paste.  
• Pressure cook tur dal with water until tender.
• Saute the chopped vegetables in 1 tsp of oil on a low flame.
• Add these vegetables into the cooked tur dal, cook until tender.
• Stir in the ground sambar masala and simmer for another 10-15 minutes.
• Add tamarind extract.
• Flavor with mustard seeds, curry leaves , 1 red chilly and salt.
• Garnish with coriander leaves. Sprinkle asafoetida (hing)
• Serve hot with dosa or idli.

EGG KURUMA

Egg Kurma is a popular dish as it can be made quickly. Good combination for Rice, Naan, Roti and chapathi varieties.

Ingredients:
 
4 Boiled Eggs
3 Green Chilies ( Slit in ½)
2 Boiled Potatoes (cut into small pieces)
1 large Onion
3 medium size Tomato
1 tsp Coriander Powder
4 tbsp Coconut Paste (fresh)
1/2 Chili Powder
1 1/2 tsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
2 tbsp Yogurt
2 tbsp Poppy Seeds Paste (Khus Khus)
1/2 tsp Garam Masala powder
1/4 tsp mustard seeds 
Coriander Leaves (for garnishing)
Oil
Salt ( to taste)

Procedure of Egg Kurma :

• Ina wide pan, pre-heat the oil and splutter the mustard seeds
• Now add the green chilies, chopped onion and fry till slight golden brown
• Put the chopped tomato, salt, turmeric powder, ginger-garlic paste and cook for about 5 minutes.  
• Now, add the garam masala, poppy seeds paste, chili powder, coriander powder and cook for another 5 minutes.
• Add 1 cup water and cook the gravy for 10 minutes in low flame.
• Put the boiled eggs, potatoes and stir it about 3 min.
• Then put the coconut paste, yogurt paste , do keep the flame in low for another 5 min
• Now garnish it with coriander leaves.
• Serve hot.

RUSSIAN SALAD

Russian Salad is a nutritious and healthy dish. It is popular among children too for the sweet mix taste. A good starter during meals.

Ingredients:

2 Boiled potatoes
2 Apples
2 Cups boiled chicken
1 Cup boiled beans
1 Cup cream
1 Cup yoghurt (curd)
1 Cup Mayonnaise
Salt to taste

 

Procedure of Russian salad:

• Cut potatoes, chicken, beans and apples into pieces
• Mix yoghurt, cream and mayonnaise well.
• Add potatoes, chicken and apples
• Russian Salad is ready.

BEEF CUTLET RECIPE- KERALA STYLE

Beef Cutlet is a popular Kerala dish . It can be used as a snack or side dish during festival meals.  It is relished in South India also.

Ingredients:

Beef – 1 kg (boneless)
Potato – 3 – 4 nos (boiled and mashed)
Onion(big) – 1 – 2 nos , finely diced
Green chillies – 4 nos, finely chopped
Ginger – 1 inch piece, finely chopped
Garlic pods – 6 nos, finely chopped
Mustard seeds
Bread crumbs
Egg – 2 to 3 nos (use egg white only )
Salt – to taste
Oil for frying
Finely chopped Coriander leaves and curry leaves for garnishing the mix
Spices:-
Chilli powder – 4 tbsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tbsp
Garam masala powder – 2 1/2 tsp
Pepper – 1 tsp

 

Procedure of Beef Cutlet ( Kerala Style):

• Pressure cook the cut, cleaned beef with salt and turmeric powder until tender . Drain all gravy and keep aside for cooling. Once cool, ground the cooked beef in the mixer.
• Heat little oil in a pan. Splutter mustard seeds. Add diced onions, chopped green chillies and saute until light brown.
• To this add the chopped ginger, garlic and curry leaves, until they are sauted well.
• Add mashed potatoes and spices and mix well, reduce flame such that it does not get stuck at base of utensil.
• Add ground beef along with coriander leaves. Maintain medium flame and keep mixing until the mixture is uniform. Add salt if needed
• Shape the mixture into oval shaped patties. Set aside
• Powder bread slices / rusk . Keep aside. Beat egg white along with little salt and pepper
• Dip the oval shaped patties into beaten egg and roll them into bread crumbs.
• Deep fry the patties in oil.
• Serve hot with tomato ketchup.!!

Note: Same recipe can be followed for chicken and meat too.

BAGARA BAINGAN

Bagara Baingan is a delicious dish / sabzi, very popular in South India especially in Andhra Pradesh and Hyderabad.

Ingredients:

250 g small, round Brinjal (baigan / egg plant)
1 cup Onions, chopped
1 tbsp Grated Coconut, fried
1 tbsp Roasted Groundnuts
1 tbsp Sesame Seeds, fried
1 tsp Ginger-Garlic Paste
½ tsp Turmeric Powder
½ tsp Coriander Powder
Red Chili Powder, to taste
½ tsp Cumin Powder
½ tsp Garam Masala
1 Tamarind Ball, lemon-sized
2 tbsp Coriander Leaves, chopped
Salt, to taste
4 tbsp Oil, for frying
 

Procedure of Bagara baingan :

• Slit the brinjal / baingan from both the ends, without cutting the vegetable completely Retain the green stem part. Place the slit brinjals in water.
• Take a small cup of water and soak tamarind in it, for about ½ an hour. Later filter the tamarind juice.
• Grind the fried items together: sesame seeds, roasted groundnuts (remove skin) and grated coconut to make a smooth paste.
• Heat 2 tbsp oil in a pan and fry brinjals in it till they become soft. When done, keep aside..
• In the same pan, heat rest of the oil and then put ginger-garlic paste in it, along with chopped onions. Fry till the onions turn light brown in color.
• Now, add the grinded masala paste in it and fry for a minute.
• Put turmeric powder, garam masala, cumin powder, coriander powder , red chili powder  and salt in it.
• After stirring for a few minutes add the fried brinjals , tamarind juice and cover with a lid . Cook until the brinjals are tender.
• Garnish the bagara  baingan curry with coriander leaves and serve hot with rice or chapatti

PURAN POLI

Puran Poli is a popular Marathi sweet dish made mostly during festivals like Holi & Diwali . It is relished in South Indiaalso.
Ingredients:

2 cups chana dal, soaked in water for 4 – 5 hours

2 cups jaggery (sweetness to be adjusted based on individual’s preferences)

1 ½ cups refined flour (Wheat atta)

½ cup maida ( All purpose flour)

3 tbsp oil

1 tsp cardamom powder

1/4th tsp nutmeg powder

1/4 tsp turmeric powder

6 tsp ghee and 1 cup milk ( optional during serving)

 

Procedure of Puran Poli:

• Cook Chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
• Add jaggery and cook further and then mash into a soft paste.
• Add cardamom powder, turmeric powder, and freshly grated nutmeg powder and mix well.
• Form 20 balls of equal size and put it aside.
• Mix refined flour, maida and oil. Mix the flour and keep adding water carefully to make a soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of “chana jaggery” mix in the centre and fold the disc from all sides to cover the paste completely.
• Roll the chapathi disc gently on a well-floured board or a clean transparent plastic wrap. If you observe the chana mix coming out  use a little all purpose flour to fill the gap. Roll to the size of 6 to 8 cms.
• Roast each poli on a hot, dry girdle. Do not use oil or ghee initially. Roast both sides well.
• Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

BAIGAN KA BHARTA

Baigan ka bharta is a popular side dish in North India. It can be taken along with hot rice and chapathi too.

Ingredients:

2 medium Baigan (eggplant / brinjal)
1 cup Cooked green peas
2 medium size finely chopped onions
2 Finely chopped tomatoes
2 Finely chopped green chilli
1 tsp Red chilli powder
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
6 tbsp Vegetable oil
Salt to taste
1 stem curry leaf
Chopped green coriander leaves for garnishing

Procedure of Baigan ka Bharta :

• Apply oil lightly onto the baigan (eggplant) and roast it on a gas burner over medium heat.
• Turn the baigan frequently upside down, until fully roasted.
• Hold the roasted  baigan under cold running water or in a bowl full of water. Once cool , peel off the blackened skin.
• Mash the baigan flesh.
• Heat oil in a pan / kadhai . Add curry leaf, green chilli and onion. Fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir.
• Add tomatoes and cook until tender.
• Add green peas and mashed baigan . Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

 

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