Sambar Recipe, How To Make Sambar, South Indian Sambar
Sambar
Whenever I used to go to restaurants the first thing mostly i used to order since childhood was “Masala Dosa” and sambar which is served with dosas is my all time favourite.
Sambar is South Indian cuisine. It is served with varieties of other South Indian dishes like dosas, idlies, medu vadas, etc. Sambar goes well with rice also.
Sambar is made with tur dal / arhar dal. First sambar masala is made and then sambar is cooked with tur dal and mixed vegetables.
Sambar masala is made by roasting whole spices like coriander seeds, cumin seeds, fenugreek seeds, bengal gram, black gram, dry red chillies, curry leaves, cassia or cinnamon and asofodita. Spices and dal is roasted and then grinded into powder.
Vegetables used in sambar are Brinjal, Pumpkin, Bottle Gourd, Drumstick, Ladies Finger, Potatoes, Onion and Tomatoes.
So if you are also sambar fan like me or who have someone dearest who loves sambar here goes the recipe below:
How To Make Sambar:
- Wash and boil 150-200 gms pigeon peas (tur dal / Arhar dal) for 2-3 whistle along with vegetables (Brinjal, pumpkin, drumstick, tomato) With 4.5 glass of water. Don’t boil all vegetables keep little vegetables for frying.
- Now heat oil in a pan.
- Put 1 chopped onion and fry till light brown.
- Now add mixed vegetables which were kept for frying.
- Fry the vegetables and remove both onion and vegetables in a plate.
- Now it’s time for tadka. Put 1/4 teaspoon mustard seeds in same oil else if required add more oil.
- Now add pinch of fenugreek seeds.
- Once mustard seeds start spluttering or cracking add curry leaves.
- Put asofodita (hing) and stir.
- Put 1/2 teaspoon red chilly powder.
- Now add boiled dal and mixed vegetables to the tadka for sambar and mix.
- It’s time to add our sambar masala. Put 3 tablespoon sambar masala to the dal and stir again.
- Sambar Masala is readily available in the market or chetout our sambar masala recipe.
- You can also add little tamarind pulp to the sambar but as I m already using tomatoes so I m avoiding it.
- Let sambar boil for more 5 minutes.
- Sambar is ready to be served. Switch off the flame and sambar can be served with Idlies, Dosas, Medu Vada or Rice.
Gajar Ka Halwa (Indian Carrot Dessert)
Gajar Halwa
Gajar Ka Halwa Recipe:
Gajar halwa is made with carrots, sugar, mava (khoya), cardamon, ghee and cashews.
- Wash and peel 1 kg carrots and cut into small pieces.
- Now instead of grating carrots. I will be grinding it so I have made small pieces of it.
- Once my all carrots are grinded properly, keep it aside in a plate.
- Now heat a cooker and add 2-3 tablespoon ghee in it.
- Once ghee becomes hot add grinded carrot to it and keep stiring continously.
- You will notice carrot will loose moisture and decrease in quantity.
- Now add approx 180-200 gms sugar to it. You can add sugar as per your taste. Stir again.
- Now add approx 1/2 ltr milk and stir again.
- Close the lid and allow it to cook for 4 whistle. Switch off the flame.
- Once it comes to room temperature, open the lid and stir.
- Switch on the flame and keep stiring till it becomes soft and thick in consistency.
- Add cardamon powder, cashews, 50-100 gms khoya and 2 tablespoon ghee and cook for more 4-5 minutes. Adding khoya is optional you can also avoid it. Switch off the flame. Gajar ka halwa is ready to be served.
Besan Chikki Indian Sweet Recipe
Besan Chikki
Besan chikki Recipe:
- We require 1 cup besan, 3/4 th cup sugar, 2 tablespoon milk and 1/2 cup ghee for this recipe.
- First we have to melt the ghee and switch off the flame.
- Now take 2 cup besan in a vessel and add 2 tablespoon ghee and 2 tablespoon milk and mix it properly.
- Now we have to drive this besan mixture to get nice granular texture.
- Now switch on the flame and saute the seived besan in the melted ghee till besan is cooked properly and changes color. You will start getting nice aroma of roasted besan. Switch off the flame.
- Grease one large plate with ghee and keep aside.
- We also have to prepare sugar syrup for this recipe.
- So in another vessel take 1 cup sugar and put 1/4 to 1/2 cup of water such that sugar gets dissolved in it. Swith on the flame and allow it to boil till you get 1 string consistency.
- Switch off the flame once you get 1 string consistency.
- Now add besan to this syrup and mix it continously.
- Pour the mixute in the greased plate.
- Allow it to cool for sometime and then you can cut it to pieces.
- Besan chikki is ready to be served.
Boondi Ladoo (Laddu) Recipe – Indian Dessert
Boondi Ladoo
Ganpati Bappa Mourya!! Ladoos are bapas all time favourite. Today’s recipe is of ladoo. Ladoo is very popular recipe all over in India. Whether it is Marriage or Pooja or some other special occasion, ladoo is always made and loved. There are different types of ladoos motichur ladoo, besan ladoo, rava ladoo, coconut ladoo, chocolate ladoo, boondi ladoo and many more new variations are coming up. Ladoo is that popular in India that you will find few people are also named ladoo in India due to their cuteness when they are kid.
Boondi Ladoo Recipe:
For Making Boondies:
- Take 1 1/2 tea cup besan in a vessel.
- Add water gradually and keep mixing to avoid lumps. We want the batter consistency such that it drops into droplets one by one. In case if your water becomes little thin you can add little besan to get proper consistency. Add 1/2 teaspoon ghee to the batter to get a good taste in boondi. Our ladoo besan batter is ready keep aside.
- Now heat ghee in a kadai for frying boondies.
- Once our ghee is hot enough, take a jhalar in right hand which is used to make boondies and from left hand pour some besan batter on jhalar (boondi maker). You see see besan batter will fall in drops in hot ghee. Keep jhalar (boondi maker) aside and fry boondies quickly and remove it in plate.
- Boondi doesn’t take much time to be fried. Also drop besan batter in very less amount such that you get round boondies of it.
- Repeat the process and fry all boondies in batches. Remove and keep boondies in big plate, spread across.
- In the same ghee fry cashews (kajus) and resins (kishmish) and remove and keep aside. Now we have to prepare sugar syrup.
For Sugar Syrup (Chasni):
- Take 1 1/2 tea cup sugar with 1/4 th tea cup of water and boil.
- Keep boiling till you get one string consistency.
- Now quickly add the fried boondies and mix together such that all boondies are soaked and boondies absorb the sugar syrup. Switch off the flame. Add dry fruits and cardamon podwer. Mix everything and let it rest for few minutes.
- Once ladoo mixture cools down slightly and is hot enough to handle, take small portion of it into your palm and close your palm tightly and press again and again, squeeze such that all mixture comes together and you can shape round balls of it. Shape round ladoos and keep aside in plate.
- Once you are done with all the ladoos keep them aside in air tight container. Bapas favourite Boondi ladoos are ready.
Boondi Ke Laddu
Baingan Bharta Recipe
Baingan Bharta
Baingan ka bharta is one of the popular dish across India. Baingan is loved by people whether it is South Indian Bagara Baingan or North Indian Kashmiri Chok Wangun, Maharastrian Stuffed Baingan (Bharleli Vangi), Baingan Bhajiya, Baingan Masala or Baingan Bharta.
How To Make Baingan Bharta:
- Take 500 gms or 2 Eggplants (Brinjal).
- Wash brinjal and put it on fire flame and roast it from all the sides.
- Roast till baingan skin turns completely black from all the sides and it is cooked properly.
- Repeat the same procedure with another eggplant also. If you have one big brinjal then it will save your some time.
- By the time baingan is getting roasted finely chop 2 medium size onions.
- Finely chop 1 large tomato.
- Chop 1 or 2 green chillies and some fresh coriander leaves.
- As soon as eggplant is roasted switch off the flame.
- Once eggplant (baingan) cools down remove the burned skin and mash it.
- Now heat 2 tablespoon oil in pan or kadhai.
- Add 1/2 teaspoon cumin seeds and allow it to crack.
- Put chopped onions and cook till onions turn light brown.
- Now add chopped tomatoes and cook till tomatoes turn soft.
- Put mashed baingan to the kadhai and stir.
- Add chopped green chillies and cook for more 1 minute.
- Put 1/2 the teaspoon turmeric powder, 1/2 teaspoon red chilly powder and 1/2 to 1 teaspoon coriander powder.
- Put salt to taste and stir.
- Now put chopped coriander leaves.
- Put 1 tablespoon mustard oil and mix. You can put some other cooking oil also.
- Cook baingan bharta for more 2-3 minutes.
- Switch off the flame. Baingan Bharta is ready to be served.
- Remove baingan bharta in a plate.
- Add few chopped coriander leaves on top and I m using one small cherry tomato for garnish which I will place it in the centre of baingan bharta.
- My baingan bharta is ready, looks extremely delicious. Do try yours and let me know how it was? Waiting for your reply.
Baingan Ka Bharta
Top 5 Durga Puja Delicacies
Top Five Durga Puja Delicacies
Durga Puja, the popular Indian festival is a perfect time to indulge in mouth-watering dishes. The annual
Hindu festival, also known as Durgotsava, is particularly popular in the state of West Bengal. From
snacks to sweet dishes, Bengali food is a must-have in this festive season. Here below are top five, easy
to make dishes that you can prepare for your family and guests –
Mochar Ghonto
Mochar Ghonto is quite unique in every aspect for the fact that this is an appetizing dry curry! Unlike a
regular curry, the ingredient list for this particular dish includes banana flower, coconut and potatoes,
which are cooked with roasted spices, salt and sugar. The dish gets a caramelized texture as the sugar is
added over the piping hot oil during the preparation.
Kolar Bora
Kolar Boras is known to attract not just the foodies but also the non-foodies. Here, ‘Kolar’ means
‘banana’, while ‘Bora’ is referred to as ‘pakora’. Prepared with grated coconut, ripe bananas, sugar and
maida, these crunchy fritters are definitely worth a try in this festive season. The Kolar Bora is quite
popular as a tea time snack and is also prepared during Janmashtami and Makar Sankranti.
Sondesh
This is one dish that many of us might have tried at least once and also finds a mention in the medieval
Bengali literature. Sondesh is indeed one of the most mouthwatering Bengali sweet that literally melts
in your mouth. Made from milk, sugar and paneer, the sweet is decorated with almonds, pistachios and
saffron strands. Although it is hard to determine when exactly Sandesh was referred to as the chhena
(paneer) based sweet instead of the kheer-based sweet. However, it is believed that by the second half
of the 19th century, Sandesh was commonly referred to the chhena-based sweet.
Mishti Doi
Your meals are really not complete if you do not have a Mishti Doi being served on the table. This sweet
fermented yoghurt has originated from the Bengal region of the Indian subcontinent. Preparation is
pretty easy as all one needs to do is boil the milk until it slightly thickens. The sweet flavour can be
derived from sugar, brown sugar or the date molasses. Allow the milk to ferment overnight in
earthenware cups to allow gradual evaporation of water through its porous walls and further thickens
the yoghurt. That’s it! Wasn’t this the easiest one you can try today?
Channar Payesh
Channar Payesh is popularly known as the cottage cheese pudding (chena kheer). The exotic and
classic dish is a hot favourite during the Durga Puja celebrations. This particular dessert recipe is cooked using chena, milk, sugar and green cardamom powder that enhances
the taste and flavour. Milk is reduced to more than half and then kheer is cooked with chena or chena rasgullas. Reduced milk acts as a natural sweetener and eliminates the need for adding sweeteners. Traditionally it is made by making chena rasgullas first and then making kheer of it.
The bright and colourful festival of Durga Puja marks the battle of goddess Durga with the deceptive and
powerful demon Mahishasura. As you celebrate this special occasion with family and friends, why not do
so with some of the must-try mouth-watering dishes mentioned above.
Moong Dal Halwa Recipe
Moong Dal Halwa
Sweetness has connection to happiness. In our happy moments we have our Mr or Miss dessert to celebrate with us and they carry our bundle of joy to our closed ones.
India is well known for their desserts whether it is chulbeli jalebi or natkhat ladoo or rasilla rasgulla and many more.
Halwa is one dessert which is almost loved in every Indian homes. Gajar Halwa, Doodhi Halwa, Moong Dal Halwa, Suji Halwa are top hits.
Moong Dal Halwa is very delicious in taste. It is mostly made in winters. People love this dish so much thats the reason moong dal halwa is mostly kept in Indian wedding menu.
How To Make Moong Dal Halwa:
- Soak 200 gms split moong dal for 3-4 hrs.
- Once the dal is soaked properly. Wash it under running water properly.
- Now grind the soaked moong dal into smooth paste.
- Heat 1 cup ghee and add the grinded moon dal paste to it.
- Keep stiring continously on low to medium flame such that dal doesn’t stick to the pan.
- Keep stiring till the rawness of moon dal goes away and you get nice golden brown color.
- By the time dal is getting roasted in ghee we have to prepare chasni.
- For chasni take one cup sugar in 1 cup water and boil till it becomes sticky and and changes color.
- Switch off the flame.
- On the other hand keep stiring moong dal.You will get nice aroma of moong dal getting roasted in ghee.
- Initially dal will absorb ghee but once it gets roasted properly it starts leaving ghee.
- As soon as it starts leaving ghee, at this stage we have to add chasni to it and stir continously till absorbs the ghee and chasni together. It will become dry and take form of halwa.
- Switch off the flame and add 6-7 cardamon powder and dry fruits to the halwa.
- Mix halwa properly. Delicious moong dal halwa is ready to be served.
Moong Dal Ka Halwa
Kalakand (Milk Cake) Recipe
Kalakand
Kalakand is made of milk. First milk is boiled and then with help of vinegar or lemon juice milk is converted into chena. Many Indian sweets like rasgulla, rasmalai, siddesh, etc are made with chena and interesting part is all sweets made with chena has a different taste. Slight changes in recipes all together brings a different unique taste. Isn’t it interesting?
Kalakand tastes extremely delicious and it is easy to make this sweet so let’s look at the recipe below:
- Boil 1 litre milk in a vessel. Once milk starts boiling, squeeze 1/2 or 1 lemon in it.
- As soon as lemon juice enters the milk it starts curdling. Keep stirring for a while.
- Now leave little water in it and drain rest of the water out from milk.
- Again put it on gas and keep stirring till the water evaporates. Add sugar for the sweetness and keep mixing continously.
- You will notice the chena’s color has changed and got a different texture and it has become thick.
- Lower the flame of gas.
- It’s time to quickly grease a plate with little ghee and pour the kalakand mixture on the plate.
- Flatten it with the back of spoon slightly and keep it to cool down.
- Once it kalakand cools down. You can refrigerate it for 2-3 hours.
- These milk cakes are extremely delicious. So try at home and enjoy with your loved ones.
Milk Cake – Indian Dessert
Aloo Paratha
Aloo Ka Paratha
When small cute newborn life is sent alone to earth, one angel is waiting for it to shower unconditional love. She takes care of everything required for that baby to grow and learn from eating, bathing, cleaning, walking, talking and many more. Child grows up but mothers don’t leave caring till life long and the magic they create in there food is memorable. And thats what we hear everywhere “Maa ke hath ka khana”. Yes Maa ke hath ke khaney ki baat hi kuch aur hai, isn’t it?
Maa ke hath ke ladoo, Maa ke hath ki dal, Maa ke hath ke parathey and many more.
Aisey hi ek Maa ke haath ka popular dish ki hum baat kar rahe hai “Aloo Ka Paratha”.
Aloo Ka Paratha is popular dish used as breakfast mostly all over India. As it is stomach filling dish so can be used for lunch or dinner also. Both kids and adults love aloo parathas. Parathas are Indian bread made with wheat flour. Aloo parathas are Indian bread stuffed with boiled mashed potatoes masala and then topped with butter, oil or ghee and cooked. It’s very tasty and people love eating it.
How To Make Aloo Paratha:
- Wash and boil 6 potatoes.
- Peel the potatoes, mash and keep aside.
- Finely chop some fresh coriander leaves and 1/2 onion.
- Grind 7-8 green chillies, 6-7 garlic pods, piece of ginger (inch) and pinch of cumin seeds to rough paste.
- Now heat 2 teaspoon oil in pan and add Ginger-garlic-chilly paste and cook till raw aroma for ginger garlic goes away.
- Now switch off the flame and put mashed potatoes in it.
- Put finely chopped coriander leaves and onion.
- Put salt and mix properly. Our aloo paratha stuffing is ready. If you want you can also add 1 teaspoon amchur powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala to the stuffing.
- Now knead soft dough for aloo paratha with wheat flour, little salt and water.
- Divide the dough into round equal parts.
- Now take a rolling pan and dry flour for dusting parathas.
- Heat tava for aloo parathas.
- Roll paratha till tava is getting heated. Take one round ball of dough, apply dry flour press it slightly in the centre with your thumb and make it deep with the help of your fingers.
- Stuff it with prepared mashed potato masala. Filling should be good enough.
- Now bring all the edges of the dough to the centre and seal it by pressing.
- Slightly flatten it, dust it with dry flour and slightly roll paratha such that it doesn’t break.
- Now our tava might have heated, place aloo paratha on tava and roll another paratha.
- Let our aloo paratha cook slightly from one side. You will notice paratha’s color has slightly changed. Flip the paratha to other side and let it cook.
- Apply butter or ghee to the aloo paratha and again flip it to other side.
- Apply butter or oil to this side of aloo paratha also. In short both the sides.
- Paratha will puff, cook paratha till it turns little crispy.
- Remove aloo paratha and keep aside.
- Now place your another paratha on tava and cook. Repeat the process for all aloo parathas.
- Switch off the flame and serve aloo paratha hot with your favorite chutney and chilled curd.
We will be back soon with more such Maa ke hath ke popular recipes.
Mattar Paneer
Mattar Paneer
Mattar Paneer is North Indian recipe made with green peas and cottage cheese. Green peas is called as mattar in Hindi and cottage cheese as paneer. North Indian cuisine consist of varieties of popular paneer recipes among which is mattar paneer. Paneer is good option for vegetarians mostly in restaurants or wedding or any other occasions as they don’t eat chicken.
How To Make Mattar Paneer:
- Wash and boil 300 gm mattar (green peas) till soft.
- Cut 300 gms paneer (cottage cheese) into square shape pieces.
- Chop onions and tomatoes.
- Heat 3 tablespoon oil in kadai.
- Put 1/2 tablespoon cumin seeds.
- Once cumin seeds starts cracking add chopped onions and stir.
- Put pinch of salt and cook onion till soft. Salt helps in cooking onion fast.
- Now when onion turns soft add 1 tablespoon ginger-garlic paste.
- Cook till raw aroma of ginger-garlic goes out.
- Add chopped tomatoes and cook till soft in mashable format.
- Add 1/2 teaspoon turmeric powder, 2 teaspoon coriander powder and 1/2 teaspoon red chilly powder.
- Cook masala for 1 minute.
- Now add boiled mattar (green peas) and stir.
- Put salt to taste and 1 1/2 tablespoon garam masala powder.
- Put 2 cups water and give it a stir.
- Now add paneer (cottage cheese) pieces and fresh chopped coriander leaves.
- Allow it to cook for 5 minutes and then put 1/2 cup milk.
- Cook mattar paneer for more 10-15 minutes on low to medium flame.
- Mattar paneer is ready. Switch off the flame.