KADAMBA SAMBAR

A special sambar packed with a lot of vegetables having unique flavour;







Ingredients:

Toor dal/mysore dal 200 gm
Tamarind extract three cups
Bellary onion one chopped longitudinally
Curry leaves 15 nos
Sambar powder one tablespoon
Turmeric powder one spoon
sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Turnip one chopped
Hybrid tomato one chopped
Cauliflower chopped one cup
Potato peeled and chopped one cup
Carrot one chopped one cup
Push beans chopped one cup
Salt to taste
Coriander  leaves chopped half cup

Procedure:

Pressure cook the dal with turmeric and few drops of castor oil up to three whistles.
Soak tamarind in water for half an hour and extract the thick juice.
Heat the pan with sesame oil.
Add mustard seeds.
While the mustard seeds start to splutter, add onion, curry leaves, turmeric half spoon, vegetables,
asafoetida, sambar powder.
Saute for a while.
Add tamarind extract.
Add salt and allow to boil.
Allow to cook the vegetables for eight minutes.
Add cooked dal and adequate water.
Check the salt.
Adjust if needed.
Allow to boil for another five minutes.
Add coriander leaves.
Switch off the flame.


Fantastic Kadamba sambar is ready to have with hot steamed rice and one spoon of ghee!

CRISPY CHEEDAI

Ingredients:

Raw rice flour 200 gms

Dry roasted urad dal powder 50 gms

Sesame oil one tablespoon

Salt to taste

Cumin seeds one spoon

Asafoetida half pinch

Ajwain seeds one spoon

Adequate water

Procedure:

Mix the raw rice flour, urad dal flour and salt.

Add adequate water and one tablespoon of sesame oil.

Knead to a soft and non-sticky dough.

Incorporate  cumin seeds, ajwain seeds and asafoetida with the dough.

Make tiny balls by rolling in your palms.

Heat the sesame oil to the deep-frying temperature.

Drop the balls in batches

Allow to deepfry until the balls turn golden brown and sizzling sound ceases.

Drain the oil and place them in a dry pan or tissue paper.

Allow to cool and have as a snack. They are crispy outer soft inner. You will love them much.

KAMBU MURUKKU/BAJRA MURUKKU

The good news is" eating healthy" is trending, nowadays!

How to make kambu/bajra  murukkus?

Ingredients:

Bajra/Kambu flour 250 gms

Bengal gram flour 75 gms

Red chilly powder one spoon

Ajwain seeds one tablespoon

Sesame (black)seeds one tablespoon

Asafoetida one pinch

Adequate water

Salt to taste

Sesame oil to deep fry

Procedure:

Blend the Bengal gram and red chilly powder into a fine powder.

Mix the bajra flour, Bengal gram flour mix, salt and asafoetida together in a dry bowl.

Add adequate water and knead a soft and nonsticky dough.

Incorporate the sesame seeds and ajwain seeds with the dough.

Heat the oil and test the perfect temperature to deep-fry murukkus.

Fill the murukku press with a portion of  dough.

Squeeze the murukku on a ladle and drop into the hot oil.

Deep-fry the batch of murukkus until the sizzling sound ceases.

Repeat the process for the rest of the dough.

Crispy kambu murukkus are ready to relish..!

Delicious and nutritious!

MURUNGAIPOO PORIAL/DRUMSTICK FLOWERS STIR FRY

Ingredients:

Drumstick flowers and buds three cups

Tender drumstick leaves one cup

Coconut gratings half cup

Salt to taste

Curry leaves 8 nos

Red chillies three split

Bellary onion chopped half cup

Asafoetida half pinch

Turmeric powder one spoon

Sesame oil half cup

Mustard seeds one spoon

Moong dal one tablespoon

Procedure:

Clean the blossom and buds.

Remove the stick of tender leaves.

Heat the frying pan with sesame oil over a medium flame.

Add mustard seeds to crackle.

When the mustard seeds start to splutter, add moong dal.

Followed by the onion, red chillies and curryleaves.

Saute for a while.

Add turmeric.

Transfer the flowers, buds and tender leaves.

Give a good stir till the leaves and flowers shrink.

Add salt and adequate (say 75 ml of water) water.

Close with the lid.

Allow to cook till the water completely absorbed.

sprinkle asafoetida and shredded coconut.

Stir well until all the ingredients combined together.

Yummy drumstick flowers stir fry is ready.

It goes very well with dal, rasam and Curd/buttermilk.

Give a try.

It is highly nutritional and healthy, You already know about its values. needless to say more.!

:-)

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CORIANDER GREEN SAMAI IDIYAPPAM STIR FRY

Here is a different variation of little millet idiyappam stir fry in coriander greens base. This is very tasteful as well as a nutritious meal. This meal can be cooked for dinner or breakfast. It suits very well in this monsoon.

It doesn't need any side dish. 

Ingredients:

Little millet flour 250 gms
Adequate hot water two cups
Sesame oil one tablespoon
Salt to taste

For frying:

Bellary onion one chopped
Red chilly two or three nos split
Curry leaves five or six
Mustard seeds one spoon
Sesame oil one tablespoon
Asafoetida one pinch
Coriander leaves cleaned and washed one bowl
Tamarind a small piece
Jaggery a small piece
Salt one pinch
Bengal gram one spoon
Garlic one (optional)
Lemon juice one spoon


Procedure:

Take the flour in a dry bowl.
Heat the three cups of water with one spoon and sesame oil one spoon over a medium flame.
Bring to rolling boil.
Pour the adequate water to knead a non-sticky and soft dough.
Fill the portion of the dough into the press.
Squeeze the dough into  fine strands over the idli mold(spreading the wet cloth over the idli mold plate.) as shown in the image.
Steam the idiyappam for 8 minutes.
Meanwhile blend the coriander leaves, tamarind, jaggery a pinch of salt, bengal gram and garlic pod into a fine paste, Set aside.
Remove and transfer the idiyappam in a hot pot.
Set aside.
Squeeze lemon juice one spoon and mix with the idiyappam to break into small bits.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter.
When it starts to splutter, add onion, red chilly and curry leaves.
Saute a while till the onion turn translucent.
Sprinkle asafoetida.
Transfer the coriander paste.
Saute for a while.
Add the idiappams to the frying pan and give a good stir over a low flame.
Check the salt.

Adjust if needed.

Transfer the fried idiappam to the serving hot pot.

Super coriander green samai idiyappm stir fry is ready to have.