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Thursday, 18 January 2018

Sambar Sadam / Rice (South Indian Style)



          Sambar Sadam or Sambar Rice is a classic every day dish from the State of Tamil Nadu. It is almost similar to Bisi Bele Bath of Karnataka. It is a quick fix meal that can be enjoyed for breakfast, lunch, dinner or as a lunch box meal too. It is a very popular menu in any South Indian restaurants. There are various methods to preparing it. 

          This is an instant verison where I have made use of leftover cooked rice and boiled tuvar dal which I simmered with few boiled mixed veggies and all the powdered spices. For a diabetic friendly recipe, rice can be easily replaced with oats by following the same procedure. So enjoy this one-pot delicacy with fried / roasted papad, pickle and fried curd chilies. Check for a step by step procedure with pictures to prepare it. 





  • 2 cups cooked rice
  • 1/2 cup boiled tuvar dal (pigeon pea lentil)
  • 1 drumstick, cut into 2" pieces
  • 1 small carrot, cut lengthwise
  • 1 small radish, cut lenfthwise
  • 4-5 beans, cut into 2" pieces
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1-2 whole dry red chilies
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. garlic, grated
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 2-3 tbsp. sambar powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 8-10 roasted cashew nuts
  • 1 tsp. ghee
  • 1 tsp. coriander leaves to garnish





          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and whole dry red chilies. 

          After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till light brown and then add the chopped tomatoes. Cover and cook till it is mashed. 

          Now add all the dry spices. Combine everything well. Add the boiled veggies, followed by the boiled rice, boiled dal, tamarind water, some more water and roasted cashew nuts. 

           Cover and simmer on a medium flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle some ghee. Garnish with coriander leaves and serve along with papad, curd chilies and pickle. 




                 Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and
                 whole dry red chilies. 



                   After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till
                   light brown.



                               Add the chopped tomatoes. Cover and cook till it is mashed. 



                               Now add all the dry spices. Combine everything well. 



                                Add the boiled veggies, 




                               followed by the boiled rice, boiled dal, tamarind water, 



                   some more water and roasted cashew nuts. Cover and simmer on a medium
                   flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle
                   some ghee. 



               Garnish with coriander leaves & serve along with papad, curd chilies and pickle. 









Wednesday, 17 January 2018

Sambar Oats Porridge



          Oats is a wonder cereal and should be included in our daily diet as much as possible. It is nutritious, wholesome and is low in cholesterol. It contains dietary fibre, is rich in antioxidants and is good for diabetics. So you need not have to consume only with milk and fruits. 

          Make it more appetizing and yummy by giving it a South Indian flavour. Prepare a porridge out of it by adding some sambar powder to enhance the taste. Enjoy it with some fried / roasted papads and pickle for a soul satisfying and sumptuous first meal of the day. 








  • 1 cup oats
  • 1/2 cup boiled tuvar dal (pigeon pea lentil)
  • 1 drumstick, cut into 2" pieces
  • 1 small carrot, cut lengthwise
  • 4-5 beans, cut into 2" pieces
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1/2 tsp. pepper powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 2 tbsp. sambar powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 8-10 roasted cashew nuts
  • 1 tsp. ghee
  • 1 tsp. coriander leaves to garnish








          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, ginger and green chilies. 

          Stir fry till light brown and then add the oats. Saute for 1-2 minutes on a medium flame. Add 2 cups water and simmer till it is cooked and slightly thick.

          Now add the boiled tuvar dal, boiled veggies, salt, turmeric powder, sugar, sambar powder, pepper powder, cashew nuts tamarind water and required quantity of water to have a porridge like consistency. 

          Combine everything well and simmer on a medium flame for 2-3 minutes. Switch off the flame and drizzle some ghee. Garnish with coriander leaves and serve along with papadams, curd chilies and pickle. 





















Savoury Tart



         Tried my hand at making Fancy Crumbly Savoury Tarts / Pies with few of my leftovers. I made use of soya nuggets that I ground and made the base. I then filled it up with some semolina upma and topped with beetroot hummus. And the end result was this yummy Tart which can be served as appetizers or snacks in any in-house parties.








  • 1 cup ground soya bean granules / chunks 
  • 2-3 tbsp. chilled butter
  • 2 tbsp. beetroot puree
  • pinch of salt
  • 1 cup cooked upma
  • 2-3 tbsp. beetroot hummus





          Mix together powdered soya with the butter till it resembles bread crumbs. Add salt and beetroot puree and combine everything well.

          Take 1/2 of the soya mix and line a tart tin. Refrigerate for half an hour. While serving, demould the soya crust very gently and place on a serving plate.

          Fill it up with the prepared upma and topp with some beetroot hummus. Garnish with a sprig of mint and relish as an appetizer.





Tip - Please note that the base is very fragile. It is not as sturdy as in Tarts as it is made up of ground soya nuggets. Hence it is crumbly. This recipe is a fancy concoction of all the leftovers that I used. But the end result is this particular snack / appetizer that is simply yummy.

















Nalla Karam Podi (Gun Powder - Andhra Style)



          Podi also known as Gunpowder is an essential accompaniment to any South Indian breakfast. They can very easily be made at home with a few basic ingredients available in every kitchen. This yummy podi can be stored in an airtight container for a longer period. 

           So let me share an Andhra style podi that I sometimes use as a spread on bread toast / parathas / chapattis with a drizzle of some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger, hot dog, etc. Choice is yours.








  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. fenugreek seeds
  • 2 tbsp. urad dal (split black gram)
  • 8-10 dry red chilies
  • 1-2 sprigs curry leaves
  • 1/2 cup coriander seeds
  • 1 tbsp. sesame seeds
  • 5-6 garlic cloves
  • 2 tbsp. roasted chana dal
  • 1 tsp. tamarind paste
  • salt to taste









          Heat oil in a pan and temper with cumin seeds and fenugreek seeds. Saute for a few seconds. Add rest of the ingredients (except tamarind paste and salt).

           Stir fry for 2-3 minutes on a low flame. Set aside to cool. Then grind along with tamarind paste and salt. Store in airtight container and relish as an accompaniment to idli, dosa, upma or any south Indian breakfast.
















Sunday, 14 January 2018

Chicken Sausage Stir Fry


          
          This is a yummy and chatpata side dish made with some homemade chicken sausages. You can add any veggies of your choice to make it more wholesome. It takes very less time to dish out and goes well with either plain pulao, plain biryani, jeera rice rice or any Indian bread. 








  • 3-4 chicken sausages, sliced & shallow fried 
  • 2 tbsp. oil
  • 1 tsp. cumin seeds 
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1-2 fresh red / green chilies, chopped
  • 1/4 cup coriander roots, chopped
  • 1 tsp. tomato paste
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tsp. lime juice
  • 2 tbsp. coriander leaves, chopped









          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the onion, ginger, garlic and chilies. Stir fry till light brown.

          Add the tomato paste, followed by the sausages and all the dry spices. Saute till well combined and stir fry for 1-2 minutes on a medium flame. 

          Switch off the flame and add th lime juice and coriander leaves. Serve as  side dish with either rice or chapattis.










                   Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a
                   few seconds. Add the onion, ginger, garlic & chilies. Stir fry till light brown.



                               Add the tomato paste, 




                    followed by the sausages and all the dry spices. Saute till well combined and
                    stir fry for 1-2 minutes on a medium flame. 



                            Switch off the flame and add th lime juice and coriander leaves. 




                               Serve as  side dish with either rice or chapatis.












Saturday, 13 January 2018

Homemade Chicken Sausages



           Chicken sausages are always welcome and liked by most people. So how about some homemade sausages prepared in your own kitchen? They are so easy and simple to make that they can be a perfect brekkie - English style if paired with toasted bread or served as hot-dog. 

          They can also be relished as appetizers with green chutney, tomato ketchup or mayo. Serve them to your kids as a lunch box meal or after school snack. Options are plenty. So check for a step by step guide with pictures to prepare it.










  • 2 chicken breasts, ground to a smooth paste (makes 4-5 sausages)
  • 1 onion, chopped finely
  • 1 ginger, grated
  • 2-3 garlic cloves, grated
  • 1-2 green chilies, chopped
  • 2 tbsp. fried onions
  • 2-3 tbsp. coriander leaves
  • 2-3 tbsp. spring onion, chopped
  • 2-3 tbsp. grated cheese
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tbsp. oil
  • 1 tsp. lime juice
  • oil to deep fry





          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. Place it on a greased aluminium foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.

          Heat 1-2 tbsp. oil and shallow fry them till light golden in colour.   Serve as a tea-time snack, as an appetizer with tomato ketchup / green chutney / mayo or stuffed in hot dog buns. They can also be served as a lunch box meal or after school snack. Options are plenty. 







                       


                        In a bowl, combine all the above mentioned ingredients into a dough. 
                        Refrigerate for 25-30 minutes.



                   Take a small portion of the dough and form into a log. Place it on a greased
                    aluminium foil.



                               


                               Wrap it by fastening both the ends securely.



                               Make similar sausages with the remaining dough.




                    Bring sufficient water to a boil. Drop the wrapped sausages in it and cook
                    on a medium flame, covered for 8-10 minutes. Drain and allow it to cool 
                    down, before unwrapping them.






                            Heat 1-2 tbsp. oil and shallow fry them till light golden in colour. 






                       Serve as a tea-time snack, as an appetizer with tomato ketchup / green 
                       chutney or stuffed in hot dog buns.











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