Home Made Sambhar Powder

Home made Sambhar is the best as all the spices are roasted to perfection.

I prefer using mung dal or tuvar( split pigeon peas) instead of chana dal as its lighter on the stomach and digestion.

Well it’s a matter of choice and taste!

Also I use more dal in the powder so that the Sambhar is thicker.

It’s always better to spread the ingredients in several plates and keep it under direct sunlight.

This way the spices remain crisp.

Ingredients:

Red chillies.

1.5 cups.

3/4+3/4 – Guntur and Bedgi chillies.(for the spice and colour)

Pepper corns-1 table spoon

Tuvar dal -3/4 cup

Urad dal-1/4 cup

Coriander seeds-1 cup

Jeera/cumin-1/2 cup

Fenugreek/Methi seeds-3 table spoons

Asafoetida/Hing-1 table spoon

Turmeric/Haldi- 1 table spoon

Mustard-1/2 table spoon

Coconut oil-1 spoon.

Method:

1.Just rub some oil to your palms and move your hands amongst the crisp sun dry chillies so that they are coated lightly with oil.

Now in a heavy bottomed pan roast the red chillies on medium flame until they turn crisp.

2.Now one by one roast the coriander,cumin, Methi and pepper corns until you get a nice aroma.

3.Take care to see that they are roasted uniformly on medium flame and don’t get burnt.

4.Finally roast the dal followed by urad dal.

Allow tocool and dry grind them to not so smooth or coarse texture.

5.Mix in the turmeric and asafoetida powder and store in an air tight container.

Cook sambhar with love and Enjoy home made Sambhar with family…

Pulikoddel Masala(Ash Gourd curry)

This is a traditional Konkani cuisine made from spices which are roasted along with sesame, dals and coconut.

Puli meaning sour and Koddel in Amchi means gravy based curry.

This curry is usually made during festivals and traditional functions.

The aroma of the masalas just fills the home. Most of the ingredients are roasted individually in ghee or oil and then powdered coarsely or ground adding water little by little.(that is if you are cooking it by preparing the fresh masala)

Then the masala is added to the cooked ash Gourd along with tamarind pulp and jaggery and after a proper boil it’s seasoned like the usual Konkani curries .

To make the cooking process easier I thought it best to roast all the ingredients and prepare the pulikoddel masala.

Here is the recipe for the Masala.

Ingredients:

Chana dal-9 spoons

Urad dal-9 spoons

Rice-3 spoons

Red chillies-Around 24.(12+12ie Bedgi and Guntur chillies)

GratedCoconut-6 table spoons

Sesame seeds-9 spoons( you could ad 6 white sesame and 3 spoons of black sesame)

Curry leaves–2 sprigs

Asafoetida-1 small spoon

Coriander seeds-9 spoons

Fenugreek/Methi seeds-3/4 spoon.

1 to 2 spoons of oil(preferably coconut oil)to dry roast the ingredients one by one until it lets out an aroma.

1.Now roast all the above ingredients except asafoetida, using very little oil until they let out a pleasant aroma.

2.Cool the roasted masala and dry grind them to a slightly coarse masala.

Store in air tight container.

Tangy Colourful Salad🥗

Ingredients:

Semi ripe Mango- skinned and sliced into thin bits.

(Juliennes)

Carrots-1

White Radish-1 cut into Juliennes

Tomato-1 sliced thinly

Onions-1 sliced finely

Cabbage-1/2 cup thinly shredded

Coriander leaves chopped-3-4 sprigs

Lemon juice-1 table spoon

Paprika-1/2 spn

Brown sugar-1/2 spn

Salt as per taste.

Method:

In a bowl add all the cut veggies and then add the lemon juice, salt, sugar and paprika and mix well and garnish the coriander leaves.

Enjoy the tangy 🥗 Salad.

Black Rice phirni

Black rice and dates Phirni which is also a sugar free dessert 🍮

Ingredients:

Black rice-1/2 cup

Fresh milk-2 cups.

Cardamom-1/4 spn(powdered)

Dates-1/2 cup(pitted)

Milk-1/2 cup (to soak the dates)

Nuts-2 sons.

Method:

Pressure cook black rice with three times the measure of water.

Soak the dates in 1/2 a cup of hot milk and and blend it to a coarse paste.

Once cooked just cool it and blend the rice for 10 seconds.

No I’m a pan heat the milk and cook the blended rice as it thickens add the dates paste and cook for another 10 minutes.

Add the cardamom powder and slivered nuts.Serve hot and enjoy the goodness of the dates and black rice.

Tastes yumm and nutritious too.