Saravana Bhavan Sambhar / Restaurant style sambhar

I am a very big fan of Saravana Bhavan Sambhar.we used to order sambhar idlies,where cute mini idlies will be floating in a pool of sambhar.we will literally drink the sambhar .It wud be a perfect match made in heaven.I was frantically searching for this recipe.When I saw the recipe in geetha's space,cudn't stop myself from trying this.Geetha has beautifully explained the recipe in her post here .I have altered a bit.Also I have added sugar as a flavouring agent at the end,to bring out the real taste of retaurant.Its almost 3 years,I tasted this sambhar.It was too good to have with idlies.I prepared today mini idlies .

Recipe Source : En Samayal Araiyil

Ingredients:
For pressure cooking:
1.Toor dal                    -          1/2 cup
2.Onion                        -           1/2 (big)
3.Tomato                     -            1 (medium sized)
4.salt                            -            as required

For grinding:
1.Roasted gram/chutney dal             -           1 tbsp
2.Tomato                                          -            1
3.Turmeric pwdr                              -            1 tsp
4.Chilli pwdr                                   -             1 tbsp
5.Coconut                                         -              2 pieces

For tempering :
1.Onion                                   -          ( 1/2 big) chopped
2.Green chillies                      -           2 (chopped)
3.Mustard seeds                      -           1/2 tsp
4.Cumin seeds                         -           1/2 tsp
5.Fenugreek seeds                   -            1/2 tsp
6.Urad dal                                -            1/2 tsp
7.Curry leaves                         -            few
8.Red chillies                          -            2 to 3
9.Cilantro                                -             a hand full

For garnishing;
1.Cilantro                                     -            few
2.Sugar                                         -            1/4 tsp

Method:
* Take  a pressure cooker,add toor dal,finely chopped onion,tomato ,bit turmeric pwdr and cook with water for 3 whistle.After the whistle is relaesed,mash the dal roughly and keep it aside.
* Grind all the ingredients under "for grinding " into a fine paste ,adding little water.We can also use shredded coconut ,instead of using whole coconut.
* Take a pan or kadai,add oil and temper with mustard,cumin ,curry leaves and methi seeds.When it splutters,add the chopped onion and green chillies.When it is sauteed well,Add the cooked dal into the pan and bring it to boil.

* When the mixture comes to sizzling boil,add the grinded paste,cover and cook in low for 10 mins.
* When the sambhar is cooked,add red chillies ,curry leaves and cilantro and turn off the stove.Cover the sambhar,as the aroma will be retained.This step is very essential in bringing the taste of restaurant style sambhar.
* At last ,add sugar and mix.This is purely optional,but this is a restaurant touch.Serve with idlies,dosai or pongal.Perfect match for these tiffins.

The recipe for soft idlies is here

 Sending this to Aipi and Priya's Bookmarked Recipes events

Carrot Poriyal / Carrot stir fry

Carrot poriyal is nothing but,sauting shredded carrot with onion and green chillies.My mom used to prepare carrot rice ,by mixing this with white rice.Its very easy ,can also be prepared by a beginner.
Sambar rice goes very well with this.My son's fav too.

Ingredients:
1.carrots                 -      4rots.
2.Onion                  -       1/2
3.Green chillies     -        3
4.curry leaves       -        few

For seasoning:
1.Oil                   -        1 tbsp
2.Mustard seeds -         1 tsp
3.Urad dal          -         1 tsp

Method:
* Peel and shred the carrots.
* Take a pan, add all the seasonings.
* Chop onion,green chillies and throw them into the pan.
* Saute it well and add the shredded carrot.
* Cover and cook till it is done.
* Adjust salt to taste and garnish with ciantro....

Sending this to Tastes of Pearl City's Any One Can Cook event in the category "for beginners"

Cluster beans usili/Kothavarangai usili

Cluster beans is commonly known as guar gum and is used in dairy products like ice cream and as a stabilizer in cheese and cold-meat processing.Its a very healthy dish and tasty too...Prepared this along with sambar.......went well for our lunch....

Ingredients:
1.Cluster beans                  -         1 cup
2.Chana dal                        -         1/2 cup
3.Onion                              -          1
4.Garlic pods                     -           4
5.Red chilli pwdr               -          1 tsp
6.Turmeric pwdr                -           1/4 tsp


For seasoning:
1.Mustard seeds                  -         1/2 tsp
2.Cumin seeds                     -         1/2 tsp
3.Red chillies                      -         2

Method;
* Soak chana dal for 1 hr and grind it coarsely with red chillies ,without adding water.
* Steam the grinded chana dal in a idli cooker.
* Cut the cluster beans finely and cook it in microwave for 5 mins,adding little water.
* Take a wide pan,add oil splutter with mustard and cumin seeds.
* When they splutter,add chopped onion and garlic.
* When onion oozes out oil,dump in the cooked cluster beans and toss it.
* After a minute ,add the cooked chana dal and mix well.
* Now add turmeric pwdr,chilli pwdr and cover the pan.
* When the raw smell of the chilli pwdr is vanished,sprinkle salt .
* Sprinkle some water and cover the pan.Again cook for 2 mins.
* Turn off the heat and serve with hot sambar or rasam.

Aloo Gobi sabzi

Aloo gobi is a mixture of cauli flower and potato,cooked with masala.This goes very well with rotis,pulkas and pooris.I had little cauli flower and 1 cooked potato as left over.So planned to combine them both and served as a sabzi for rotis.It has a mixed flavours . To give it a nice color,added frozen peas.I like a bowl of sabzi for rotis.This sabzi bowl,vanished withing seconds.....ha ha .Healthy tooo...

Ingredients:
1.gobi                    -      1 cup
2.potato                 -       1
3.Peas                    -       1/4 cup
4.Onion                  -       1
5.Tomato                -       1
6.Ginger                  -       1 tsp (minced)
7.Garlic                  -        1 tsp (minced)
8.Chilli pwdr         -         1 tbsp
9.Turmeric pwdr    -          1/4 tsp
10.Garam masala   -          1/2 tsp
11.Cilantro

Method:
* wash and cut the cauli flower into separate florets.
* Boil potato ,peas and cube the potato.
* Chop onion,tomato finely.
* Take a microwave safe bowl and cook cauli flower florets with a dash of salt for 5 mins.
*  Take a wide pan ,add oil and splutter with mustard seeds,cumin seeds .
* Saute onion,ginger,garlic.Sprinkle salt to the  sautee.
* Dump in the tomatoes and saute till it gets mashed up.
* Add turmeric pwdr,chilli pwdr and give it a toss.
* When the raw smell, dissintergrates,add the cooked cauli flower to the mixture.
* Let it mix well with the masala.
* Finally dump in the boiled peas and potato to the mix and mix it well.
* Sprinkle garam masala.
* Adjust salt to the mixture  and garnish with cilantro.

Stuffed Masala Okra

Stuffed okra ,is the one,which I was longing to prepare.Some how managed, to do it today.I referred saras blog for the recipe.It came out really well.Give it a try...

Ingredients:
1.Okras                 -         1 pound
2.Mustard seeds    -         1 tsp
3.Urad dal             -          1 tsp
4.Curry leaves       -          few springs
5.Cilantro              -           a spring
6.Pepper pwdr       -          1 tsp
7.Lemon juice        -           1 tbsp

For Stuffing:
1.Roasted chana dal ( Udaitha kadalai)    -      1 tbsp
2.Red chillies                                           -       5
3.Coconut                                                 -        2 pieces
4.Tomato                                                  -        1
5.Cilantro                                                 -         1 spring
6.Yogurt                                                   -          2 tbsp

Method:
* Wash the okras and pat it dry.
* Trim both the ends and make a slit in the middle,without breaking it.
* Grind all the ingredients in 'for stuffing' into a fine paste.
* Add desired amt of salt to the mixture.
* Take a small spoon and fill the mixtures into the okras and leave it for 10 to 15 mins.

* Take a wide pan and add a tbsp of oil and splutter with mustard seeds,urad dal and curry leaves.
* Roast the okras by placing the slit-side facing up.
* Slowly flip it over and add a tbsp of oil again and roast it.
* When okras are cooked well,add pepper pwdr and sprinkle some lemon juice.
* Turn off the heat and garnish with cilantro.
* Serve it with hot sambar or curd rice.

Note:
Try to roast it in batches and dont cover the pan while cooking.
Stuffed Okra-North Indian Style

Vada Curry

Vada curry is a very famous side dish for idlis,dosais ,pooris in south India,especially in Tamil nadu.Its a curry in which chunks of vadais are added.It tastes yummy and tangy.I love to make it for idlis.Had some left over vadai batter in the freezer.Thought of using it in vada curry.Prepared today's dinner ,vada curry and idlis.My husband ,even tried with parottas.He loved it a lot.

Ingredients:

For Vadai:
1.Chana dal      -      1/2 cup
2.Fennel seeds -       1 tsp
3.Green chilly  -       1
4.Cilantro         -       1 spring

For Curry:
1.Onion           -           1
2.Tomato        -            1
3.Green chilly -            1
4.G&G paste   -            1 tsp
5.Chili pwdr   -             1 tsp
6.Turmeric pwdr-          1/4 tsp
7.Coconut        -             2 pieces
8.Cilantro        -             few springs
9.Mint leaves  -             1/2 cup

Method:
For vadai:
* Soak chana dal for 1 hr and grind it coarsely ,with fennel seeds and green chilly.
* Pat them like vadai and shallow fry them .
* The sides shud be golden brown.
* It shud not be completely brown,bcoz then it wud be tough to crush them for curry.

For Curry:
* Chop onion,tomato and slit green chillies.
* Take a pan,add oil and splutter with whole garam masalas.
* Saute onion with green chillies and sprinkle some salt.
* when onion turns translucent,add tomato and cook it covered.
* Add G&G paste and cook it till it looses the raw smell.
* Now add turmeric pwdr,chilli pwdr and mix it well.
* when it looses it raw smell,add 1 cup of water and bring it to a boil.
* Now take the vadais or patties,slightly crush them into chunks and drop them into the curry.
* Now grind coconut into a fine paste,add it to the curry and bring it to boil.
* Garnish with cilantro,mint leaves and serve with hot idlies.

Note:
Instead of frying ,we can also steam the patties in idli cooker .

Potato - Brinjal stir fry

Potatoes can go with any veggie.I did a combo with brinjal.Its a simple stir fry and goes very well with sambar,rasam and curd rice.

Potato - Brinjal Stir Fry

Ingredients:
1.Potatoes                   -      2
2.Brinjal                     -      2
3.Onion                       -      1/2
4.Garlic                      -      4 pods
5.Red chillies             -      1/2 tbsp
6.Turmeric pwdr        -      1 tsp
8.Cilantro

For Tempering:
1.Oil                       -        1 bsp
2.Mustard seeds     -         1 tsp
3.Urad dal              -         1 tsp
4.curry leaves        -         1 spring

Method:
* Chop onion and crush garlic pods.
* Cut brinjals and potato length wise.
* Boil potatoes in a microwave safe bowl for 4 mins.
* In a pan, add oil splutter with mustard.
* Saute onion and crushed garlic till it looses its texture.
* Now strain potatoes and add it to the onion.
* Now add turmeric pwdr,chilli pwdr and mix well.
* When potatoes boil to 90% , add brinjals and saute well.
* Cover and cook for 8 mins or till it is cooked well.
* Garnish with cilantro and serve hot with rice or rasam.

Green plantain fry ( Vazhaikkai varuval)

Green plantain fry ,goes well with any kind of meal.Its a masala dipped plantain,with coating of corn flour , shallow fried in a tava..My spinach dal went very well with this.tooTo add crispness, I have added corn flour.Since,it can produce gas,I have added hing.Here goes the recipe.

Green Plantain fry!!!

Ingredients:
1.Green plantain                   -     2
2.Chilli pwdr                        -     1 tsp
3.Turmeric pwdr                  -     1/4 tsp
4.Hing                                  -     a pinch
5.Corn flour                          -    1 tbsp

Method:
* Wash , peel plantain and cut them into circles.
* Take a mixing bowl ,add all ingredients except corn flour.
* Make it into a paste and marinate for half-an-hour.
* Take a skillet,add oil and heat it for a minute.
* Now add corn flour to the  marination  and mix well.
* Fry them ,till they r olden brown.

Garnish with cilantro and can be had with sambar,rasam or curd rice.

Plantain crumbles( Vazhakkai podimas)

Green plantain crumbles is basically from kerala cuisine.I thought of trying out a different version of plantain podimas.One of my fellow blogger had this recipe.Gave it a try.It has mixed flavor.


Ingredients:
1.Green plantain             -       2
2.Curry leaves               -      1 spring
3.Oil for frying
4.Mustard seeds            -     1 tsp

For Grinding:
1.Rice                       -   1 1/2 tsp
2.Toor dal                -    1 tsp
3.Urad dal               -     1 tsp
4.Coriander seeds  -     1 tsp
5.Red chillies         -      5

Method:
* Dry roast the ingredients under 'for grinding'
* Grind them in the blender to a coarse pwdr.
* Wash and cut the plantain into two halves.
* In a pan boil the plantain for 6 to 7 mins.
* Drain the water and cool them.
* Scramble the plantain .( Or u can cut them into cubes).
* In a pan,add oil ,splutter with mustard seeds,curry leaves and hing.
* Add the scrumbles plantain and saute well.
* Once they are cooked, add the grinded mixture to it and toss it.
* Turn off the stove,when it fully cooked.
Serve with rasam or sambar.

Note:
U can also cut plantain into cubes ,bcoz some doesnt like their plantain to be scrumbled.

Cabbage Carrot Fry ( Poriyal)

Thought of cooking cabbage today.I wanted to add color to the dish. When I was checking my fridge,saw carrots sitting there.Added that to the cabbage and  here comes the dish.Its full of nutrients.



Cabbage Carrot Fry!!!



Ingredients:
1.Cabbage                -    1/2
2.Carrots                  -     2
3.Onion                     -    1/2
4.Green chillies         -     4
5.Coconut (shredded) -    1 tbsp(optional)
6.Mustard seeds          -     1 tsp
7.Urad dal                   -     1 tsp
8.Curry leaves
9.Cilantro

Method:
* Chop  onion,green chillies,carrots and cabbage finely.
* Take a pan ,pour oil and splutter with mustard seeds,urad dal and curry leaves.
* Saute the onions,green chillies well and dump in the chopped cabbage and carrot.
* Sprinkle some salt to the cabbage.
* When the cabbage and carrot are cooked,sprinkle the shredded coconut to the mixture.
* Garnish with cilantro and serve with rice .



Yellow and Orange mix...







 

Cauliflower Stir Fry

Cauliflower is low in fat and high in dietary fibre,vitamin c and high nutritional density.A high intake of cauliflower will reduce cancer.I basically love cauliflower a lot.I still remember the days in my grandma's house , where during cauliflower season, a vendor wud bring that in a moving stall.And that night in our house, we ll have cauliflower fry seasoned with fennel seeds.Wow i still remember those beautiful days....

Ingredients:
1.Cauliflower                   -    1/2 floret head
2.Onion                            -     1/2
3.Green chillies               -    1
3 (a),G&G paste              -    1 tbsp
4.Chilli pwdr                   -    1 tbsp
5.Turmeric pwdr              -   1 tsp
6.Curry leaves
7.Cilantro
Method:
* Cook the cauliflower florets in microwave for 5 mins with a tsp of salt.

* In a pan, pour 1 tbsp of oil and splutter with mustard seeds and curry leaves.
* Saute onion and green chillies with some salt.
* When the onion oozes out oil, add the cauliflower and toss it.
* Now add the ginger garlic paste and mix it well.

* Add chilli pwdr and saute till,it looses its raw smell.
* Garnish with cilantro and serve with steamed rice.

Aviyal

Aviyal is an indian salad , which has all vegetables mixed and has yogurt dressing.This is an authentic Kerala dish . We can add any vegetable to this dish. There is no formal rules for the vegetables to be added in aviyal.

Ingredients:
1.Carrot                 -    1
2.Chow chow        -     1
3.Brinjal                -     3
4.Ladies Fingure    -    5
5.Green chillies     -    4
6.Coconut              -    3 pieces
7.Cumin seeds       -    1/2 tbsp
8.Coconut oil         -    3 tbsp
9.Curry leaves

Method:
* Wash the vegetables and cut them into lengthwise.
* Boil the vegetables in a pan with little water,a pinch of turmeric pwdr and some salt.
* Grind the coconut,cumin seeds and green chillies into a fine paste.

* Add curd to the grinded mixture, as shown.

* In a pan, add coconut oil and saute the boiled vegetables slightly.
* Now add the curd mixture to the slightly sauted vegetables.

* Turn off the stove when the water content is reduced and garnish with cilantro.
* Serve it with hot rice or adai.

Beans Usili

Beans Usili, is side dish, in which lentils are crumbled and  cooked  with beans.Its a healthy dish as lentils are steamed and cooked with any vegetables like, vazhappu,beans and cluster beans.Its made easy now a days.I have got a easy recipe.Give it a try.



Beautiful Beans Usili !!!

 Ingredients:
1.Beans                  -  1 pound
2.Chana dal            -  1 cup
3.Red chillies         -  4
4.Onion                   -  1/2
5.Garlic                   -  3 pods
5 (a).Chilli pwdr     - 1 tsp ( optional)
6.Mustard seeds
7.Oil
8.curry leaves
9.Cilantro

Method:
* Chop the onion and crush the garlic.
* Chop finely the beans.
* Soak the chana dal and red chillies  for 1/2 hr.
* Throw it in a blender and grind it coarsely without adding water.



Coasrsely grinded dal


* Steam the grinded mixture in a idli cooker.



Steaming the dal mixture

 * Half cook the beans in microwave for 3 minutes. Crumble the steamed dal in a cup.



Ready to be cooked !!!

 * In a pan, add oil and saute the onion and garlic .Add the semi cooked beans and mix it with the onion.
* Add the dal crumbles and toss it.
* Add the chilli pwdr , if  its not spicy enough.



slowly adding the dal

 * Add salt to taste and garnish with cilantro.
* Serve with sambar, rasam or curd rice.




Beans Usili ready to serve !

 

Bean Spices

Ridge gourd fry

Ridge gourd has excellent cooling properties.It helps a lot in losing weight.Ridge gourd is high in dietery fibre,vitamin c.riboflavin,thiamine and low in cholestrol.I tried ridgegourd fry.

Ingredients:
1.Ridge gourd                 -  1 cup
2.Onion                           -  1
3.Tomato                         -   1
4.Green chillies               -   4
5.Chilli pwdr                   -   1 tbsp
6.Curry leaves
7.Cilantro

Tampering :
1.Mustard seeds               -  1 tsp
2.cumin seeds                   -  1 tsp

Method:
* Wash and cut the ridge gourd into cubes.
*  Chop the Onion and tomato.slit the green chillies.
* Take a pan and pour some oil.
* Tamper with mustard seeds and cumin seeds.
* Now add the onion and saute it well with green chillies.
* When the onion becomes translucent , add the tomato with little salt.

* When the tomato gets disintergrated ,add the ridge gourd and let it cook for some time. Leave it for some time until it blends into the gravy.

*  Garnish with cilantro.Serve with hot rice or chapathi.

Ladies fingure pepper fry

Ladies fingure is full of calcium and is often compared with goat brain for the level of calcium. Here i have prepared a pepper fry which has very less oil and goes well with rice and chapathis.

Ingredients:
1.Ladies fingure - 1 pound
2.Chilli pwdr - 1 tbsp
3.Mustard seeds - 1/2 tbsp
4. Lemon - half
5.Pepper pwdr - 1 tsp
6.Hing - a pinch
7.Curry leaves

Method:
Wash and cut the ladies fingures in to small pieces.

Take a pan and pour 3 tbsp of oil and splatter with mustard seeds and curry leaves. Add hing.Now add the cut ladies fingures and saute it well.
When the color changes , add turmeric pwdr and chilli pwdr.Let it loose its raw smell. Now add the pepper pwdr and mix it. At last squeeze the lemon juice and sprinkle salt.It is a very simple dish and goes very well with rice. Weight watchers can take this along with chapathis.


Bhindi Masala

Bottle gourd fry

Bottle gourd or opo squash or long melon is a vine, grown for its fruit, which can either be harvested young and used as a vegetable or harvested mature, dried and used as a utensil ,bottle or pipe. There are 2 varieties long and round .Its a watery vegetable and has a lot of fibre content.Here we r going to see the recipe of bottle gaurd fry. It has all different kinds of spices. It is very gud for kids as it helps for constipation.U can also freeze the bottle gaurd for later use.

Ingredients:

I have taken 1 bottle gourd . Peel the bottle gourd and cut into cut into cubes. I have taken 3/4 of the bottle gourd and froze the remaining for later use. Method:
Here I have taken 1 onion,1 tomato ,4 to 5 green chillies, 4 red chillies , curry leaves and some cilatnro for garnishing. For splattering ,I have taken 1 tsp of mustard , 1 tsp cumin seeds, 1/2 tbsp chilli pwdr ,1 tsp turmeric a pinch of hing and salt to taste.

In a heated pan, add oil and splatter some mustard seeds , cumin seeds,red chillies and curry leaves.Once the mustard is splattered, add hing, onion and green chillies .Once the onions are sauted well, add tomato with little salt .This salt takes out the moisture in the tomato and cooks fast.

Now add the bottle gourd and saute it well.When it is half cooked, add chilli pwdr and turmeric pwdr.Once the raw smell is gone ,sprinkle some water and let it cook until, the bottle gourd is fully cooked.


Once the bottle gourd is cooked, garnish it with cilantro.This goes very well with white rice,chapathi.Bottle gaurd , can aslo be cooked along with prawns .It gives nice texture and taste with prawns.