Dosai Bhaji Masala

Potato, boiled & Mashed – 500g

Onion, sliced – 2nrs

Green chilli, slitted – 4nrs

Curryleaves, a few

Coriander leaves, a few

Oil – 3tbsp

Mustard seeds – a few

Channa dal – a few

Urad dal – a few

Cumin seeds – a few

Asafoetida- a pinch

Tamarind extraction, thick – 4 tbsp

Sambhar powder – ½ tsp

Turmeric powder – ¼ tsp
Salt to taste

Method of Preparation

1.Heat oil in a pan, splutter the Mustard seeds, cumin seeds, channa dal, urad dal and curryleaves.

2.Add onion, fry it for few minutes till it soft. Then add green chillies, fry together.

3.Add turmeric powder, stir all around. Add the water now and bring it into boil.

4.Add salt then add potato and mix well. Let it to simmer for 2 minutes and add sambhar powder.

5.After 5 minutes of cooking, add the tamarind extraction. Simmer the mixture for another 3minutes.

6.Add asafoetida and coriander leaves. Cook it for further one minute time.

7.Serve this new bhaji masala with Dosai and enjoy.

Sambar – Icon of Indian Cuisine

Sambar is considered as our India's National dish due to its global familiarity. It is special because the statement in ancient literature judged sambar as the ancient food. The type of dal used in sambar differentiates its taste, variety and colour. Sometimes Sambar varieties also gets the name of dal what we use it in the preparation. Do you believe that more than 25 varieties of sambar is available throughout India? So Sambar is being the symbol of our Indian food culture. What is the special aspect of Sambar? It is the dish we could prepare and serve for breakfast, lunch or dinner.

Originally sambar was a mix of dal and vegetables. After the influence of Persian rulers in India, sambar was taken into a new version of adding meat, different dals and vegetables. This gave a new taste and was available in different names.

Eventhough sambar is a popular food of India, this unique dish originated from Tamilnadu. In olden days, sambhar was called as “SAMBHARAM” which meant ‘Reduced’ or ‘Ground.’ The Tamil inscriptions of 1530 CE prove that sambar is the home dish of Tamilians. Literatures also mentioned that sambar is tempered with clarified butter. This information is the evidence to the contradiction of saying that sambar was introduced by the Marathi rulers in Tamilnadu who started ruling Tamilnadu after 1675. In those days sambar was made and served like KOOTU or KALAVAI.

Sambar powder is an enhancer of Sambar’s taste and flavour which can be prepared in different forms but try out our recommended recipe for your home style sambar.

Turmeric Powder – 20g

Dry redchillies – 1kg

Coriander seeds – 1 kg

Peppercorns – 15g

Channa dal – 1 kg

Toor dal – ¾ kg

Urad dal – 100g

Jeera seeds – 100g

Curry leaves – 150g

Asafoetida – 30g

Fenugreek seeds – 20g

Dry roast the above ingredients and then fine powder it. Later sieve and store it in air tight container.

Use this sambar powder to make best sambar and your neighbours wish to join in your meals.

Have a best sambar in your meals,,, lets enjoy with icon....

Thengai Vittah Sambar – Seasoned Coconut Sambar

This time you shall take kitchen vessels for the preparation of breakthrough country flavour sambar recipe. Whatever the new sambar recipe introduced would be heartedly welcomes by us due to its affinity with our daily vegetarian diet. Thengai Vittah Sambar is guaranteed combination for steamed rice which is best at lunch. This never told recipe has no similarity with usual Araichu Vittah Sambar (Grounded Coconut Sambar) but this is meticulously prepared by coconut masala. This intrigue masala formula borrowed from the house of Thalavainadu.

You shall enjoy the cooking nuances now, let’s get into the kitchen

Toor dal – 250 Gram

Potato, diced -1

Tomato, diced -1

Ladies finger -3

Grated Coconut – Half

Cumin seeds – A Pinch

Shallots – 5

Chilli powder – Half Teaspoon

Sambar powder – ¼ Teaspoon

Turmeric powder – ½ Teaspoon

Asafoetida – A Pinch

Salt – To Taste

Mustard seeds – ¼ Teasppon

Dry Redchillies - 2

Curry leaves – A Few

Onion, sliced - 1

Oil – as required

Coriander leaves, chopped

Method

Boil toor dal separately. Heat oil in kadai adds onion and other vegetables. Stir now. Once it sauté, pour sufficient water to make the vegetables boil.

Prepare coarse masala with coconut, cumin seeds and shallots

Check the vegetables doneness now, and then add toor dal. Stir and allow the sambhar to boil.

Add coarse masala, shallots, chilli powder, turmeric powder and sambhar powder. Wait till the sambhar roll boil then add salt and mix.

Prepare the tempering, Simmer and pour it over Thengai Vittah Sambhar.

Throw the coriander leaves and serve.

Maximise the feel of taste in pleasure of cooking.

Note

Add very little sambhar powder. While making coconut masala be careful on mixing ingredients. The colour of Thengai Vittah Sambhar would be mild yellow colour. In case of twisting the sambhar taste add some tamarind extraction.

KADAPPA – A new friend of Dosa and Idli

In our food culture, chutney and sambhar become the common dip of dosa and idli. Apart, if a new accompaniment comes in unique taste that has to welcome by us. Thus Kadappa is a best example.

Kadappa is a dish from Kumabakonam and this place is most famous for delicious variety food corners and hospitality. Moong dal (Passi Paruppu) is prominently used in food here; reason moong dal is abundantly growing in Cauvery river belt. Kadappa is made out of moong dal and it’s like ordinary sambhar version but special masala flavour and taste made huge fans for Kadappa.

Kadappa can prepare by anyone at home those who have flair of cooking. Let’s start now….

First boil the moong dal till it mash well. In hot oil, fry the sliced onion and carrot roundels along green peas for few minutes. Stir by adding turmeric powder and pour enough water to boil the vegetables. Make a slight paste out of grated coconut, cloves, saunf, cinnamon, Khus khus, garlic, green chillies, fried gram and ground nut and add in boiled vegetable mixture. Reduce the flame then add tomato cuts and salt. Once the mixture starts roll boil, add boiled moong dal and wait till roll boil well. Take it away from heat; throw some curry leaves and coriander leaves on top. 

Now the most delicious and flavourable Kadappa is ready.  Best alter dip for sambhar and chutney in count of high taste.

Endeavor the new try…..

Kudos to Sambhar

If anyone asks a question such which South Indian dish hypes the entire South Indian food? Without thinking on much my credit answer is SAMBHAR

Sambhar goes along with any South Indian delicacies especially give address to Idly and Dosa. The taste of South Indian sambhar is unbeatable and lining up a master of all South Indian foods. Plenty of sambhar varieties are revolve around Tamilnadu, commonly known Araithu Vitta Sambhar, tiffin sambhar and lunch sambhar, also it may named by the type of lentil used for the preparation. Other than South India, sambhar is the responsible diet of the Marathis and punjabis life and day.

Literally Sambhar derived from the sanskrit word Sambharanam means collection. The name emerged from the royal kitchen of maratha rulers who ruled Tanjore those days.  

Sambhar is a visiting card to South Indian food, even sometimes to Indians who travel abroad. Generally the taste be increased in sambhar by addition of freshly grounded masala or powder (with or without coconut). Consistency determined by the masala powder or grounded masala used in the sambhar and it being responsible for colour, flavour and taste.

Multiple ingredients are added with sambhar but usually the sambhar name is concluded by vegetables and leafy vegetables (spinach) added in it. If spinach varieties added in the sambhar that would be little watery and the vegetable base must be stable.  When we pressure cook the dal add few yellow pumpkin chops would provide richness to the dal and results good yield to the end product. Be specific on cooked lentil must be mashed properly before it added with vegetables and seasonings. If you want the toor dal has to mash well as soon - a trick is there, add little castor oil while pressure cook results fine mash of dal reduce your beating option. 

Turmeric powder is an important agent in sambhar making to spur the colour and the end silky texture. So always fry the turmeric powder in the oil that mean add turmeric powder once after the onion done in oil but before adding tomatoes, vegetables and other ingredients. Then you know, a typical Tamil style country sambhar is finished with slightly grounded cumin seeds and grated coconut mixture would blend and increase the earthy aroma and taste.  

Put your hand on my Homemade sambhar powder recipe

Dry Redchillies –  1 kg

Turmeric Powder – 25g

Coriander seeds – 800g

Peppercorns – 15g

Channa Dal – 1 1/2 kg

Toor dal – 1 ¼ kg

Urad dal – 75g

Jeera Seeds – 150g

Curryleaves – 150g

Asafoetida – 50g

Methi Seeds – 30g

Dry fry each ingredient separately in the kadai. Make it into fine powder in the mixie and then sieve it.

Keep the powder in the air tight container and use whenever it needs.

Note

If needs you can add little ghee while frying the masala powder ingredients. Add the homemade sambhar powder in the final stage of sambhar making. Do not allow the sambhar to boil more than 2 minutes. Use 80 gms of Sambhar Powder for 1/2 kg of Toor dal for better result.

All time whole hearted kudos is there for sambhar

Let’s enjoy the superstar of South Indian Cuisine