The Unbeatable Chittoor Sambar

Sambar is an authentic dish in south india.Sambar is prepared with different vegetable combinations for different purposes. Also the sambar which we serve with idli or dosa is different from the sambar which we serve with rice.This chittoor sambar is best to serve with steamed idlis. It has a unique blend of ingredients and a unbeatable flavor that is a perfect accompaniment for idlis but can also be had with rice.

Ingredients:

• 1 cup toor dal
• 1 cup pearl onions
• 1/2 cup diced radish
• 4 diced baby corn
• 1 cup 2 inch long sliced drumsticks
• 1 cup diced tomato
• 2 green chillies cut length wise
• 1 medium lemon size tamarind soaked in hot water for 15 minutes.
• Remove the pulp and keep the tamarind paste aside.
• 2 tbsp grated coconut
• 1/4 tsp turmeric powder
• 2 tbsp sambar powder
• 1 tbsp rasam powder
• 1 tsp poppy seeds(khus khus)
• a pinch of sugar
• salt to taste
• 1/4 tsp mustard seeds
• 6 fenugreek seeds
• a pinch of hing (asafoetida)
• 2 tbsp coriander leaves
• 10-15 curry leaves
• 1 tbsp oil

Cooking Procedure:
Pressure cook the toor dal with 2 cups of water and once it is done then beat is nicely to make a smooth paste and keep aside.
Make a smooth paste of sambar powder,rasam powder,grated coconut and poppy seed with some water and keep aside
Take 2 cups of water in a sauce pan then add radish ,corn ,drumsticks and onion and cook till they become tender.
In the mean time add turmeric powder,salt,sugar and the grounded paste to the above .
Once the veggies are cooked add tomato,tamarind pulp and bring it to boil.
Now add cooked dal and add extra water according to your consistency and bring it to boil and let it cook for 5 more minutes.
Heat oil in a pan add mustard seeds,methi seeds, hing and when musterd seeds starts to splutter add the curry leaves and add this to the above sambar.Your sambar is ready and you are ready to serve it with steamed hot idly

Evergreen Methi Rice

Everytime I go the to store I always pick greens and methi leaves are one of my favorite choice.Methi is a wonderfull leafy delight,  this simple methi rice preparation is very aromatic tasty and quick to prepare too...adding corn kernels makes it very colorfull and little crunchy. Hope you will enjoy this recipe 
Ingredients

• 1 cup tightly packed methi/fenugreek leaves
• 7 medium size garlic pods
• 1 tsp jeera/cummin seeds
• 1/2 cup sweet corn kernels
• 2 green chillies
• 1 cup basmati rice
• 1 tbsp oil
• 1 tbsp ghee
• pinch of tumeric
• salt to taste

Procedure
Soak rice with enough water for 30 min,drain the water and then again 1.5 cup water and pressure cook it for 3 whistles.Boil the sweet corn in a microwave by adding enough water for 4 minutes, drain and keep aside.
Make a fine paste of methi leaves, garlic, cummin seeds and green chillies and keep aside.
Heat oil and ghee in a pan and the above grinded paste and fry nicely on medium flame till oil begins to saturate.
Add the sweet corn and fry for 1 minute and then add the rice,salt,turmeric and stir nicely till it blends nicely.Switch off the flame and serve warm with your choice of raitha.

Taro Root Fry with Hot Chilli Ginger Dip

Some recipes are passed generation to generation.Todays dish was shared by my great grand mother in law to my MIL !! The beauty of this dish is the dip that perfectly compliments the flavor of the taro root. My MIL taught me this dish as it is one of my hubby's favorite. And sure you would enjoy it too...
Ingredients

• 1/2 kg taro root medium size
• salt to taste
• oil for deep fry

For dip

• 1 inch ginger
• 6 long red chillies
• salt to taste

Procedure
Wash taro in running water and pressure cook it with enough water and salt for 3 whistles and sim it on low flame for 3 minutes. Switch off the cooker and once it cools discard the water totally and peel the skin.Cut the in circles with a 1/2 cm thickness. Heat oil in a pan and deep fry them till they are crispy and golden brown.Serve immediately with the dip. It can also be served with rice.

Grind all the ingredients to a smooth paste for the dip, traditionally it is crushed in mortar and pestle.
Note: It is ideal to prepare the dip before the fry as you can serve the taro fry crispy with the dip.

Divinely Soft and Nutty Pumpkin Loaf

The heavens opened up today, my heart missed a beat and I soared in spirit with every bite of this pumpkin loaf.It smells amazing and tastes so divine it has been one of my favorite baking surprises.This moist and cakelike loaf with its nutty,chocolaty texture and a flavorfull undertone of pumpkin can be a wonderfull treat for your family to savor anytime of the day. Here is a recipe to be in heavan !!
Ingredients

• 1.5 cup all purpose flour
• 1 cup sugar
• 1 cup red pumpkin puree
• 1/2 cup olive oil
• 1/4 cup water
• 2 eggs
• 1/2 tsp nutmeg powder
• 1/2 tsp cinnamon powder
• 1/2 cup chopped walnuts
• 1/4 cup chocolate chips
• 1 tsp baking soda
• 1/2 tsp salt

Procedure
Preheat the oven to 180 degree celcius.Grease the loaf pan and keep aside. Sieve the dry ingredients, all purpose flour, baking soda, salt, nutmeg powder and cinnamon powder together 3 times.
Beat egg and sugar together till it becomes foamy.Add olive oil,water and pumpkin puree and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear. Add the nuts and chocochips and mix again.Pour the batter in a 9x5x3 inch loaf pan upto 3/4 level. Bake for 50 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

Note: 

1.To make pumpkin puree boil the pumpkin pieces,once its tender remove the skin and puree it.
2.For the above batter I prepared one loaf and 4 cup cakes.
Submitting this recipe a wonderful Go Nuts Event hosted by Archana and Kalyani

Exotic Mixed Vegetable Curry

We often tend to have a lot of veggies in small quantities and wonder how to use them.Todays recipe is an assortment of veggies cooked in a exotic gravy flavored with some unique indian spices.This dish could surprise your unexpected guests to wonder if you had planned for their visit ;P. I always store paneer for such moments and adding it to this curry will make it really exotic. Enjoy the recipe.
Ingredients

• 1 cup chopped onions
• 3/4 cup chopped tomatoes
• 2 cups diced vegetables (carrot,potato,beans,peas,sweet corn kernels)
• 1/2 cup diced cottage cheese/paneer
• 2 tbsp oil

To Grind

• 1 tsp dhania/coriander powder
• 1/2 tsp jeera/cummin powder
• 8 cashew nuts
• 2 elaichis
• 3 cloves
• 5 black pepper
• 1/2 inch cinnamon stick
• 1 tsp khuskhus/poppy seeds
• 1/2 tsp red chilli powder
• pinch of turmeric
• salt to taste

Procedure
Make a fine paste of all the ingredients to grind and keep aside. Make a fine paste of onions and tomatoes and keep aside.Sprinkle some water on the chopped veggies and microwave for 4 minutes.

Heat oil in a pan, add onion tomato paste and fry till oil begins to saturate, now add the paste prepared earlier for gravy and fry till the rawness is gone and oil begins to saturate again. Now add the cooked vegetables and stir for 2 minutes nicely.Add enough water and close with a lid and let it cook on sim for 10-15 minutes.Then add cottage cheese and stir nicely and cook for 2 more minutes until it completely blends. Your mixed vegetable curry is ready. Serve hot with rice or rotis.

Pesara Pindi Bellallu / Green Gram Bubbles

A traditional dish always brings back sweet memories of childhood.And my mom was a expert to dole out so many savory dishes throughout the year.She ensured every season and moment had a special dish.She recently came over and I requested her to prepare this savory green gram bubbles tradionally known as pesara pindi bellallu. The texture and flavor of this savory evening snack can make your family rejoice the moment.The best part is it should be eaten warm with unlimited servings of ghee.!!So enjoy this savory snack my mom has prepared for me and my hubby.

Ingredients

• 1 cup rice flour
• 1 cup green gram flour/moong (see the note)
• pinch of hing
• 1/2 tsp chilli powder
• 1/4 cup sesame
• oil to fry
• salt to taste
• ghee for accompaniment

Procedure

Mix all the above ingredients except sesame. Add enough water to it into make a nice soft dough.Divide the dough into equal part of medium size balls.Sprinkle sesame on each ball.On a plastic sheet take each ball and press it firmly to shape it in a round shape. Heat oil in a pan and deep fry it on a medium flame till each side is golden brown. Serve warm with a dash of ghee.
Note: 
1. To make green gram flour grind it into a fine powder and sieve it. 
2.While pressing each ball do not press to much, it should be little thick for it to bubble.

Sinful Spinach Pizza

Planing to invite a few friends for a pizza party, you can surprise them with this pizza.This delicious homemade pizza with some delicious toppings with prebought pizza base can make your party grow wild.Who said a perfect pizza has to have italian flavors,I have experimented with indian flavors ... it has a exceptional taste that will make your taste buds dance.So enjoy the recipe and celebrate your pizza party

Ingredients :
Palak/Spinach Sauce

• 2 cups tightly packed spinach
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1 tbsp kasuri methi
• 1 tsp dhania/coriander powder
• 1/4 tsp garam masala
• 1 tsp ginger garlic paste
• 1 tsp chopped garlic
• 1/2 tsp red chilli powder
• 1/2 tsp finely chopped green chilli
• 1/4 tsp cummin/jeera seeds
• 1 tbsp olive oil
• salt to taste

Topping

•  1/2 cup paneer cubes (1/2 inch paneer)
• 1/2 cup sliced mushroom
• 1/4 cup boiled sweetcorn
• 1 tsp kasuri methi
• 1/4 tsp coriander powder
• 1/4 tsp chilli flakes
• 1/4 tsp chat masala
• 1 tsp oil
• 1/4 tsp salt

And

• 1 cup grated mozzarella cheese
• 4 pan size pizza base

Take a bowl and mix all the ingredient in toppings and let it marinate for 20 minutes.Boil the spinach for 2 minutes in microwave and make a puree out of it.

To make sauce heat oil in the pan add cummin seeds and when it splutters add onion and garlic, and let it fry till onion becomes translucent. Then add ginger garlic paste fry for another 1 min, then add tomatoes till they become soft. Add all the masalas and fry till begins to saturate. Now add spinach puree and let it boil for 5 min on medium flame.Add kasuri methi cook for a minute and switch off the flame.

To prepare the pizza , spread the sauce on the pizza base, sprinkle mozzarella cheese, add the toppings and grill it for 8-9 minutes.Your pizza is ready to eat.

Irresistible Mango Payasam / Kheer

The english word mango has originated from the tamil word mangai and was imported initially by the europeans and later to america where it was known as mangoes. It holds great in indian religion as lord ganesha holds it in his hand as a symbol of attainment. This easy and delicious payasam with it rich flavor of mango can make any celebration more special and win many hearts. Here is the recipe
Ingredients

• 4 cups full fat milk
• 1/3 cup rice
• 1/3 cup sugar
• 1/2 cup mango pulp
• 1/2 cup chopped mango
• 3 pods crushed cardamon
• 8 finely chopped pista

Procedure
Boil the milk and add the rice and let it cook on low flame till rice softens and milk begins to thick. Add the sugar and crushed cardamon stir and switch off the flame,once it cools add the chopped mango and mango pulp and stir nicely.Garnish with pista and refridgerate, serve chilled.

Note: Used fresh mango puree but if u canned mango puree adjust the sugar accordingly. Dont add mango puree when the payasam is hot else it will curdle.

Submitting this recipe to some wonderful mango events

Delightful Vermicelli Masala Upma

This is a classic breakfast you can have on any day,very colorful and can be made in a jiffy.A perfect one pot meal when u have unexpected guests.Kids love it too as it resembles noodles and healthier too with the veggies we can add to it. There are two types of vermicelli plain and roasted, the plain version tastes better and we can roast it ourselves. This dish is prepared in every indian home and if you havent you must try it ...

Ingredients

• 1 cup semiya/vermicelli
• 2 cups water
• 1 sliced onion
• 1 chopped tomato
• 1 chopped potato
• 4 sliced green chillies
• 1/4 cup green peas
• 1 chopped carrot
• 1/4 tsp cummin / jeera seeds
• 1/4 tsp mustard
• 1/4 tsp urad dal
• 1 spring curry leaf
• 1 tbsp chopped cilantro
• 2 tbsp oil
• salt to taste

Procedure
Heat 1/2 tbsp oil in a large pan. Add vermicelli and fry in medium flame till its golden brown.Keep aside.In the same pan heat another 1 tbsp oil and add cummin,mustard,urad dal and fry till mustard splutter.Now add onion,green chilli and curry leaves and fry for a minute.
Next add the veggies except tomato and mix nicely and cover it for it to cook.Once all the veggies are soft add tomato and cilantro and fry for a minute.Add 2 cups water and salt. Once it boils add the vermicelli and mix nicely till all the water is evaporated and vermicelli is cooked. Serve hot with a dash of ghee.

Note: 
1.Take care not to overcook in excess water else it would become too mushy
2.You can add more veggies like chopped cauliflower, sweet corn, broccoli to make it more tasty and colorful.
3.You can make the same process with rava instead of semiya for masala upma, more water needs to be added though 

Flavorful Potato Fries

This a simple potato fry with the flavor of garlic and kasuri methi. Kasuri Methi is a great taste enhancer. It adds flavour and texture to any dish and its pleasant odor which makes it so popular.Kasturi Methi is the dried leaves of the fenugreek plant.This simple dish with kasuri methi will amaze your taste buds.So enjoy

Ingredients

• 2 big size potatos.
• 1/2 tsp cumin seeds
• 1 tbsp finely chopped garlic
• 2 tbsp kasuri methi(dry fenugreek leaves)
• 3 finely chopped green chillies
• salt to taste
• 1 tbsp oil

Peel the potatos ,cut then into 1 inch chunks like french frys In a non stick pan heat oil,add cumin seeds once it starts splutters add potato n garlic,stir nicely and cook it into a medium flame.Once the potato is cooked turn the flame to high to make it crispy. Crumble the kasuri methi in between you palms by rubbing your palms together and then sprinkle over the potato.Fry for a minute, then add green chillies and salt, mixly nice and switch off the flame. Serve hot

Serving Tips
Tip 1. Roll the fries in a paratha with some addition of some sauce and some finely chopped veggies like onion, cabbage, carrot. It will be very filling and trust me your kids would love it.
Tip 2. Serve with rice with a dash of ghee 
Tip 3. Serve it as a evening snack with some sauce and a cup of tea