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Sunday, April 7, 2013

Sambar Powder Recipe


Watch in youtube here: http://youtu.be/CWPyTlEISoI

Ingredients:
2 cups coriander or dhania seeds
1/4 cup of tur dal
1/4 cup dry red chili
1/4 cup channa dal
1 tbs fenugreek or methi seeds
1 tbs black pepper
a few dry curry leaves (optional)

Preparation: Dry roast all of the ingredients separately in medium high heat, let it cool to room temperature and powder.

Sambar powder is the main ingredient that gives sambar its special flavor and taste.  In my opinion it is the worlds best spice mixture.  The spices are roasted just right to bring out the perfect flavor.  Variations of sambar powder is used to spice up dals and vegetables.  Sambar originated from Southern India, it is now popular all over India.  There are many brands of sambar powder available for purchase.  The advantage of making sambar powder at home is that, you can make them fresh as needed and in small quantities.

Suggested recipes using sambar powder:  

Onion Sambar - Vengaya Sambar
Vethaln Kolambu
Sambar dal soup made with powder

See also Sambar with freshly ground spices


Author: Mallika Viswanathan
Category: Vegetarian Recipe

Tuesday, April 2, 2013

Tomato Salsa Recipe



4 medium size tomatoes
3/4 cup chopped onions
2 chopped green chili or to taste
1/2 teaspoon salt or to taste
a few cilantro leaves
2 tablespoon oil
1 teaspoon vinegar or lemon juice

Slit the skin of the tomato and put them in boiling water for a few minutes.
When the skin starts separating, drain the water and let it cool.  When the tomatoes are cool enough to handle remove the skin.  Chop the peeled tomatoes and keep it aside.

To a pan on medium heat add 2 tablespoon of oil and the chopped onions.
Saute it until the onions are translucent do not allow it to turn brown, add the chopped green chilies saute for a few seconds, add the chopped tomatoes and cook until the tomatoes are cooked, add a few chopped cilantro leaves.  If you like you can grind the salsa at this point with a hand blender or serve it as it, I like to serve it as is, it is nice to bite into the tomatoes and green chilies.  Transfer to a bowl add a teaspoon of vinegar.
Serve as a dip or topping.

Tuesday, March 26, 2013

Nachos with Kidney beans


1 (15 oz) can of kidney beans
2 tablespoon oil
2 green chilies or to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
3/4 cup chopped tomato
 A few chopped cilantro leaves
2 teaspoon lemon juice
Cheddar cheese (vegetarian)
Salsa
Corn chips

To a pan on medium heat add 2 tablespoons of oil and chopped green chilies.
When the green chili starts to sizzles add the cumin powder, chopped tomatoes, saute it for about 2 minutes, add onion powder, garlic powder, paprika saute if for a few seconds, then add the drained kidney beans, cook for about a minute, add cilantro leaves, salt to taste and the fresh squeezed lemon juice, mix turn the heat off.

To assemble the nachos.  Spread some corn chips on a microwave-able plate.  Distribute the kidney beans topping on top of the corn chips.  Next distribute some salsa over the kidney beans.  Finally, distribute some cheddar cheese over the salsa and microwave until the cheese has melted.  It takes about 1 minute and 30 second.  Serves 1.

Tuesday, March 19, 2013

Fire Roasted tomato



4 medium size tomato
3/4 cup chopped onion
2 chopped green chili or to taste
1 tablespoon minced ginger
1/2 teaspoon of salt or to taste
1/4 teaspoon of sugar (optional)
A few chopped cilantro leaves (dhania patta)
3 tablespoon oil

First roast two of the tomatoes lightly enough to give the curry a smoked flavor.  After it is roasted let it cool and chop it with rest of the tomatoes.

Heat a pan on medium heat with 2 tablespoon of oil.  Add the chopped onion and saute it until it is translucent do not allow it to turn brown.  Add the minced ginger and chopped green chilies saute it for a few seconds and the chopped cilantro leaves add the chopped tomatoes and cook until the curry is somewhat dry (takes about 15 minutes).  Add salt, sugar and cilantro leaves mix it, and it is ready to serve.  Serves 4.

This is a delicious curry with a smoked flavor.  It reminds you of the outdoors.  Served as a side dish, it works great as a bread spread or chapati spread.