Showing posts with label Sambar. Show all posts
Showing posts with label Sambar. Show all posts

Sunday, September 28, 2014

Mangalore Cucumber Sambar/Bannada Sauthekayi Huli

Oh Mind, Relax please!!! Stop Setting Yourself On Fire..Put an end to all the waves which Rises in you and Stop Chasing the Aimless Thoughts which Wanders like a Dog around you..

Where does the stress come from? Does it come from our boss, kids, traffic jams, bad relationships? The answer is 'No'....It doesn't come from any of these, it comes only from our thoughts about these circumstances...We are what our Thoughts have made us, they can make us feel Pleased and Pained and can Create Hell and Heaven Inside Us....

What exactly these thoughts are? These are some thing which shapes us, which follows us like a shadow and some times even haunts us like a freaking ghost...Most of the time we try to identify our self with these flickering thoughts,We Erratically take actions based on our Herky-Jerky Thoughts

One realization  which startled me is that we are the creator of these thoughts...we have the remote to choose and play the good thoughts on our mind...Hence the happiness depends on the quality of our it is time to take care of what we think remember words are secondary,Thoughts Travel Far....Lets guard them, nourish them and  produce the most beautiful thoughts......

Keeping the train of good thoughts flowing Today I prepared  My Most Favorite Recipe..Mangalore Cucumber Sambar(Mangaluru sauthekayi huli)

Mangalore Cucumber Sambar( Bannada Sauthekayi Huli)

Its a very Traditional recipe which is quite  popular in south canara,,its a must recipe in all the occasions...Big chunks of cucumber accompanied with aromatic spices and a bit of tamarind makes a perfect combo with  steaming hot white rice or boiled rice .

1)2 Tbsp  toor/channa dal
2)1 Tbsp  urad dal
3)2 tsp white rice
4)2 to 3Tbsp coriander seeds
5)1 Tbsp cumin seeds
6) pinch of hing and asafoetida
7)1/2 cup freshly grated coconut
8)4to 5 dry red chillies
9)3 Tbsp tamarind pulp
10)1 to 2 tsp vegetable oil(preferably coconut oil)
11)salt as per the taste
12)2 Tbsp jaggery
13)1 cup diced cucumber(skin can be retained if desired)
14)Curry leaves

1)Roast all the ingredient except coconut  and tamarind using little oil.
2)Blend all the ingredients using coconut, tamarind extract and little water into a fine paste.
3)Slightly cook the diced cucumber, until it turns into translucent (do not over cook) using little water,add a pinch of turmeric while boiling.
4)Mix the blended masala and cucumber and bring to a boil
5)Add salt, jaggery,hing and curry leaves and boil for 2 to 5 minutes
6)Tadka can be given if desired

Mangalore Cucumber Sambar/Mangaluru sauthekayi huli  is ready ,relish it with steaming hot rice.

Tuesday, June 15, 2010

Egg Plant/Brinjal Sambar(Badnekayi Hasi Huli)

Today is not just any other day,its quite special for me in its own way.... 

I know the above sentence of mine would make all of you wear your thinking cap for a  while.You all might be guessing, Is it my Birthday,Anniversary,or Festival??It is none of the above...

It is Special because this is my Maiden Post from my mother land.

As the popular Saying goes 'Time and Tide Wait for none,Things seems to Change fast,I still remember, a fortnight ago I was  in US  busy in winding Up everything,packing,shopping,the Excitement which I had while returning back to my country.

Now here I am ,Basking in  the beauty of Mangalore,Relishing some best food in the town,catching up  some old friends,sitting on my favorite couch and putting  all my thoughts in to this post...

Lets Focus on today's recipe,my pick for the day is Brinjal Sambar,this sambar is one of the most loved and versatile recipes.Since Eggplant or Brinjal is a good Absorbent,it soaks up all flavor and makes it as one of the aromatic sambar which is just right and an  ideal match  for white rice orwith the popular boiled rice(red rice) of Mangalore.

1)4 to 5Brinjal/Egg plant
2)1 cup freshly grated coconut
3)3 Tbsp coriander seeds
4)2 Tbsp Jeera/Cumin seeds
5)6 to 7 dry red chillies
6)pinch of Hing and Haldi
7)Jaggery/Brown sugar as per the taste
8)1 cup Toor daal
9)1/2 lemon size tamarind
10)salt as per the taste

For Tadka:
1)2 tsp oil(any cooking oil)
2)1 tsp mustard seeds
3)2 dry chillies(cut in to pieces)
4)Pinch of Hing
5)Curry leaves

1)pressure cook toor daal using little water,haldi and tsp of oil until it gets crumbled
2)soak tamarind in a Luke warm water for about 10 minutes or microwave for 30sec
3)Add tamarind juice to the diced Brinjal,curry leaves,haldi,hing and cook them on a medium flame.(cover the lid)
4)Blend coconut,haldi,coriander seeds,jeera,red chillies,hing in to fine paste by adding little water.
5)When the Brinjal is half cooked ,add freshly blended masala paste,pressure cooked daal and allow to cook until the raw smell of the masala vanishes and brinjal starts to soak up all the flavor.
6)Add salt and jaggery as per the taste and switch off the flame after it gets to a boil.
7)Take oil in a kadai,add mustard seeds,hing and dry  chillies,add this tadka to the samabar when the mustard seeds starts spluttering.
8)Eggplant sambar/Brinjal sambar is ready,serve Hot with White Rice or with Boiled Rice.

       Egg Plant or Brinjal sambar(Badnekayi Hasi-Huli)

Wednesday, May 19, 2010

Onion Sambar(Ideal Choice for Idli and Dosa)

Idli's are more Scrumptious and  Adorable if paired with a Flattery Vegetable Sambar...
Sambar is one of the most loved dishes of south Indian Cuisine..It accompanies with almost anything...Every South Indian house holds a secret and a traditional recipe..

My Mom makes the best and most delicious sambar's  which I could ever think of..Addition of new vegetables and new masala creates a gate-way for a new sambar recipe... 
The main Taste maker in the sambar are the masalas which goes in and to some extend vegetables also plays a vital role in enhancing the flavor...My Mom has some oodles of sambar recipe,today my pick is simple,spicy yet very Tasty...

Idli and my mom's Sambar recipe is like a Match Made In Heaven,I bet you cannot Resit... 

1)1  small cup Toor Daal
2)1 big sized  chopped tomato(or 2 small ones)
3)1 big sized chopped onions
4)1/2 lemon sized tamarind(can adjust with the sour ness of the tomato)
5)pinch of Turmeric and Asafoetida
6)3Tbsp Coriander seeds
7)2 Tbsp Cumin seeds
8)1 tsp Red chilly powder
9)4 to 5 dry red chilly
10)Jaggery as per the taste
11)salt as per the taste
12)cilantro/coriander leaves
13)1/2 cup grated coconut
14)curry leaves for garnishing
15)3 Tbsp oil
16)1 tsp mustard seeds

1)Dry roast the cumin & coriander seeds for about 1 to 2 minutes
2)Blend all the Ingredients(cumin,coriander,turmeric,hing,dry red chillies,tamarind,grated coconut) in to fine paste using little water
3)Take oil in a Kadai,when the oil gets to warm add mustard seeds.
4)When the spluttering stops add finely chopped onions,curry leaves and fry until the onion becomes translucent.(by adding a pinch of salt)
5)Pressure cook toor daal,by adding little water,haldi and a tsp of oil (takes 3 to 4 whistles)
6)Add finely chopped tomato,little water and cover the lid until the tomato become tender
7)Add the blended masala,red chilly powder,give it a nice stir,add required amount of salt,jaggery,hing,cooked daal,turmeric(water if needed) and allow to boil for about 6 to 8 minutes
8)Check the seasoning,add cilantro and switch off the flame.

1)Vegetables can be varied  according to the individual taste preferences.Small onions makes sambar even more flavorful.  
2)Instead of cumin coriander seeds,we can directly add cumin coriander powder.

      Onion Sambar is ready,serve hot with Idli,Rice or Dosa

Wednesday, May 12, 2010

Kerala Style Avial/Aviyal !!

'Kerala' Fondly Referred to as 'God's Own Country'  not only holds a spectacular destination spot for tourist but also an amazing Paradise for Epicures...Kerala Cuisine is famous for its Unique traditional recipes and the mild spices used in the dishes leaves an Unforgettable Zest to the Tongue... 

All Most Every dish prepared in Kerala has Coconut and the spices which goes into the dish   makes it special and tastier in its own way...
Among many other finger licking dishes I think Avial is one dish which stands out from everything else..It is surprising to know that this delicious nutritious dish is made from the left over veggies...As this dish demands no particular vegetables, so almost any vegetables can be added according to their individual taste preference...

During My growing-up years I remember this was one Requisite dish which was always present on any special occasions or during any celebrations...People who apprise the aroma of pure Coconut oil would surely fall in love with this dish  as this dish calls for  coconut oil,which in deed helps in taking the  flavor to the next level...

1)1/2 cup potato chopped length wise
2)1/2 cup Chopped Tondekayi/Tindora
3)1/2 cup chopped Drumstick
4)1/2 cup Chopped unripe mango(optional)
5)1/2 cup  chopped carrots 
6)1/2 Cup beans
7)Curry leaves
8)1 tsp jeera/cumin
9)5 to 6 green chillies
10)1 cup curds(should be at room temperature)
11)small piece Tamarind
12)3 Tbsp Coconut oil( or any cooking oil)
13)pinch of Haldi/Turmeric
14)1 cup fresh grated coconut

1)Take a big kadai,add all the veggies starting from the hardest,add little water until the veggies  are immersed 3/4th.
2)Add a tsp of coconut oil and allow it to cook(takes around 15 to 20 min) by covering the lid.
3)Meanwhile make a fine paste of coconut,jeera,tamarind,turmeric and green chillies by adding little water.(the paste should be thick and smooth)
4)When the veggies are half way through add the freshly grounded coconut paste,curds,salt and adjust according to the required consistency(generally Avial be slightly thick than compare to the normal sambar)
5)At this point add coconut oil,curry leaves and cover the lid until the veggies absorbs all the masala
6)When once it is done switch Off the flame,serve with rice and papad..

          Kerala Style Avial Is Ready,Enjoy With Rice and papad

1)Addition of tamarind can be excluded if the curds taste sour or when unripe mangoes are used.
2Raw banana,Bitter gourd,Yam can also be added in preparing Avial..
3)Make sure that all the veggies are cut into equal length and size and also make sure veggies are not over cooked.

Monday, November 30, 2009

Bendekayi sambar

Bendekayi/Okra/Lady's Finger Sambar

Any South Indian Meal Is Incomplete without the Sambar..There are some Zillion ways  in which an Authentic Sambar can be prepared....Every house Owns a Special Signature Recipe which defines their Unique Style and Taste Bud...
A wide Variety of vegetables can be added to Sambar.. Each time a little  variance in the Vegetable and the Method of Cooking Yields a  new recipe for Sambar which has a Distinct Texture and Flavor.

Okra is one of the Widely Liked Vegetable which is very rich in Fibers....It is known to many parts with different name tags.Okra has a Unique texture and  sweet flavor..It leaves a Mucilaginous juice which is very sticky and can be used to thicken the Stew..

1)2 cups diced okra/Bendekayi/Lady's Finger
2)1/2 lemon size tamarind(soaked in lukewarm water)
3)6 to 7 Dry red Chillies
4)3 Tbsp Coriander/Dania seeds
5)2 Tbsp Cumin/Jeera seeds
6)1 tsp Methi/Menthe seeds
7)1/2 cup freshly grated coconut
8)1 cup Toor daal(small cup) 
9)A pinch of hing
10) Jaggery as per the taste
11)2 Tbsp Oil 
12)salt as per taste
For Tadka 1)2 tsp Mustard seeds,2 tsp oil,curry leaves,2 cut redchillies

1)Pressure cook daal by adding a tsp of oil and haldi until daal gets crumbled
2)Add 3 tsp oil in a Kadai,when the oil is warn  add Coriander/dania seeds,cumin/jeera seeds  methi/menthe seeds,hing and finally freshly grated coconut,
3)Fry until the aroma oozes out and raw smell vanishes
4)Blend all the ingredients(when it cools down) into a fine paste with the tamarind(soaked in the water) and with  a pinch of haldi.
5)Take 1 Tbsp oil in a kadai and fry diced okra until it becomes crispy and golden brown in color
6)Take all the ingredients together(fine paste of masala,daal,and  finely roasted okra/bendekayi) in a big kadai  and get all the mixture to a boil(water should be added to get the required consistency)
7)Add salt,jaggery and allow it to cook for a while(Until the okra becomes tender)
8)Garnish it with Tadka and cut the flame to off.
For Tadka:
Add 1 tsp oil in a small Kadai,when the oil is warn enough add 1 tsp mustard seeds,split red chillies,pinch of hing and curry leaves.

   Bendekayi Sambar is ready,Serve it with Steamy Hot Rice.

Nutritional benefits of okra:
1)Okra is low in Calories,contains  no saturated fats and cholesterol.Hence recommended in weight reduction programs and Cholesterol control.
2)Good source of many Nutrients including Vitamin B6 and c .
3)High in Fiber,Calcium and Folic Acid
4)The veggies are rich in B-complex group of vitamins like Niacin and Thiamin.