Poosinikkai Sambar :South Indian

Ingredients :

• Ash pumpkin 250 g
• Toor dal 100g
• Tamrind juice 1 cup (extracted from lemon size tamrind)
• Salt to taste

Grind

• Toor dal 2 spoons
• Gram dal 1 spoon
• Coriander seeds 2 spoons
• Dry red chilies 4-5
• Asafoetida powder 2 spoons
• Grated coconut 3-4 spoons

Garnish and season

• Mustard seeds 1 spoon
• Gram dal 1 spoon
• Coriander leaves
• Curry leaves

Method:

Pressure cook toor dal and keep aside.

Remove the skin of pumpkin and cut into medium size pieces.

Fry ingredients to grind, except coconut and asafetida, separately and grind everything together to a fine paste.

Heat a spoon of oil in a kadai. Add mustard seeds, when it splutters add turmeric powder, gram dal, curry leaves. Fry for a minute.
Add pumpkin pieces and fry for a minute.

Add tamrind juice and a cup of water and salt and boil until raw smell of tamrind goes off.

After raw smell is gone add ground paste and cooked toor dal and mix well.

If water is less add little water (if needed).

Garnish with coriander leaves and serve with plain rice, idly, dosa, pongal etc.

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Radish Bhindi Sambar :South Indian

Ingredients :

• Bhindi: 250gms
• Radish: 1
• Chopped onions: ½ cup
• Tamarind juice: 1 tablespoon
• Green chilli: 2
• Red chilli: 1
• Garlic cloves: 10
• Chilli powder: 2 tablespoons
• Salt: to taste
• Coriander powder: 1 tablespoon
• Cumin powder: 1 tablespoon
• Mustard Seeds: 2 tablespoons
• Cumin seeds: 2 tablespoons
• Curry leaves: 1bunch
• Urad daal: 1 tablespoon
• Turmeric powder: ½ teaspoon
• Refined oil: 4 tablespoons

Method

1. Heat oil in a cooking pan, add mustard seeds, cumin seeds, urad daal, curry leaves, red chilli and green chilli

2. When it splutter, add chopped onions and cook them until it turns golden brown.

3. Then add minced garlic and cook for another 2 minutes, on medium flame.

4. Now add bhindi and radish cook for 5 mins and then add chilli powder and salt.

5. Then add tamarind juice, coriander powder, cumin powder and water cook for 10-15 minutes.

6. Radish Bhindi Saambar is ready to serve. Serve hot with rice or dosa.

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Urad Dal Poori :South Indian

Ingredients :

• 1 cup wheat flour
• 1 cup maida
• ½ cup urad dal
• 2-3 green chillies
• ¼ tsp jeera
• ¼ tsp salt
• cooking oil

Method :

Soak urad dal in little water for 10 minutes.
Grind the soaked urad dal, green chillies, jeera, and little salt coarsely with less water.
Make small balls and keep them aside.
Sauté the ground masala in little oil until the flavour comes out.
Knead wheat flour, maida, cooking oil, and salt to make a fine dough.
Make small balls, pat it on little wheat, and make thin crust with a rolling pin and stuff 1 masala ball and roll it into a thin crust and deep fry in oil.

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Rawa Uttapam :South Indian

Ingredients :

• 1 cup rawa
• 2 tsp maida
• ½ cup curds
• 2 green chillies, chopped
• 2 tbsp coconut, grated
• salt to taste
• oil for cooking

Method :

Combine together the rawa, flour, curds and ½ cup of water to make a batter.
Cover and keep aside for at least 15 to 20 minutes.
Put the green chillies, cumin seeds, coconut and salt and stir well.
Use less water to make a batter.
Heat a large non-stick tava on a high flame and pour ½ cup of the batter while tilting the tava so that the batter forms a thin layer.
Smear a little oil on the sides.
When the sides brown evenly, fold over into half.
Repeat the same procedure for the remaining batter.
Ready to serve hot.

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Potato Bhaji :South Indian

Ingredients :

• 3 large potatoes, peeled and boiled
• 1 tsp mustard seeds
• 5 to 6 curry leaves
• 4 green onions, chopped
• a pinch haldi powder
• 2 tbsp grated coconut
• juice of lemon
• ¼ cup coriander, chopped
• 2 tbsp oil
• salt to taste

Method :

Mash the potatoes and keep aside.
Heat the oil in a pan and put the mustard seeds in it.
When they crackle, put the curry leaves, green chillies and onions and mix till the onions turn golden brown.
Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and stir properly.
Take out from the heat and keep aside.

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Aval Uppma (Poha) :South Indian

Ingredients :

• 2 cups aval
• ¾ tsp imli paste
• 4 red chillies
• ¼ tsp mustard
• 1 tsp urad dal
• 1 tsp channa dal
• ¼ tsp methi
• a small pinch hing
• a small pinch haldi
• a few curry leaves
• 3 to 4 tsp cooking oil
• ½ tsp salt

Method :

Soak aval, salt, and turmeric for 10 minutes in little water.
Sauté mustard, hing, red chillies, channa dal, urad dal, and curry leaves in oil. Add 1 cup of water, little salt, and imli paste to the above and allow it to boil for a few minutes.
Now add the soaked aval to this and simmer the stove, and stir it well for just 5 minutes.
Dry roast methi and powder it and add it to the uppma.

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Masala Idli :South Indian

Ingredients :

• 1 tbsp Bengal gram dhal
• 1 pav black gram dal
• 1 pav boiled rice
• 1 pav raw rice
• oil for greasing cups
• 1 onion
• 5 green chillies
• 5 drops of asafetida
• chopped coriander
• salt to taste

Method :

Soak black gram dal and the two rices (mixed) separately in water for 3 hours.
First, wash the soaked dal and grind to make a fine paste. Keep aside in a vessel.
Then grind the soaked rice (mixture) to a coarse paste.
Combine both the pastes using hands, put salt and keep under cover overnight.
Next day, beat the batter properly.
Soak 1 tbsp of Bengal gram dhal, in water till it becomes soft.
Chop an onion and a few green chillies finely.
Mix them all with the batter along with a few drops of asafetida and a few coriander leaves (chopped).
Grease idli cups with oil, and fill them (about ¾ full) with the idli batter and steam in an idli vessel for at least 20 minutes.
Pour the batter in the container of a pressure cooker (previously greased with oil) about ¾ full and steam for 15 to 20 minutes.
Remove and cut it into pieces of desired size, with a spatula.

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Masala Dosa :South Indian

Ingredients :

For Dosa :
1 cup raw rice
2 cup urad dal
2 tbsp cooked rice
2 tbsp poha
5 to 7 methi
salt to taste
oil for cooking

For Potato Bhaji :
3 large potatoes, peeled and boiled
1 tsp mustard seeds
5 to 6 curry leaves
4 green onions, chopped
a pinch haldi powder
2 tbsp grated coconut
juice of lemon
¼ cup coriander, chopped
2 tbsp oil
salt to taste

Method :

For the Potatoes Bhaji :
Mash the potatoes and keep aside.
Heat the oil in a pan and put the mustard seeds to it.
When they crackle, put the curry leaves, green chillies and onions and stir till the onions turn golden brown.
Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and mix well.
Take out from the heat and keep aside.

For the Dosa :
Wash the raw rice, urad dal and methi.
Soak in a little water along with the poha and cooked rice for 2 hours.
Grind to make a smooth paste with a little water. Cover and keep aside for at least 4 hours. Put salt and mix well.
Heat a non-stick tava and grease it lightly with oil.
When hot, pour a ladleful of the batter spread using a circular motion to make a thin dosa and cook on one side.
Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
Repeat the same procedure for the remaining batter.
When the dosa is cooked, put some potato bhaji on it. roll to form a cylindrical shape.
Ready to serve hot.

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