Posted:
sambar cut and paste or my recipe ??
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Originally posted by: tvfan1401
Cut-paste only......you give me sambhar and Rasam...cut-paste...quick
| Method |
| Soak chickpeas in water overnight. Drain. Tie tealeaves and dried Indian gooseberries (amla) in muslin cloth to form a bundle. Add this bundle to the chickpeas. Boil with five cups of water and salt till done. Take out the tea bundle, strain the chick peas and reserve the cooking liquour. Heat oil in a pan. Add cumin seeds and saut. When they begin to change colour, add slit green chillies, grated onion and saut for eight to ten minutes. When the mixture turns brown, add ginger paste, garlic paste, coriander powder, cumin powder, red chilli powder, dry mango powder and crushed pomegranate seeds. Saut for four to five minutes. Add fresh tomato puree. Mix and add boiled chickpeas and salt to taste. When it comes to a boil lower heat. Add chopped coriander leaves, garam masala powder and mix. Add a little of the reserved cooking liquour if required to adjust the consistency. Cover and simmer for fifteen minutes. When done add green chutney. Mix and serve hot. The typical Amritsari chutney which goes with this preparation is made as following: Take green chutney in a bowl, add grated onion, salt, amchur powder and red chilli powder. Mix with a spoon, dilute with two tablespoons of water and finish with sugar. Mix and serve with Chhole. |
| Nutrition Facts | |
|---|---|
| Serving Size 1 (250g) Recipe makes 4 servings The following items or measurements are not included below: curry leaves 1/4 coconut seeds hing vegetables | |
| Calories 242 | |
| Calories from Fat 10 | (4%) |
| Amount Per Serving | %DV |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.1g | 0% |
| Monounsaturated Fat 0.3g | |
| Polyunsaturated Fat 0.4g | |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 172mg | 7% |
| Potassium 1015mg | 29% |
| Total Carbohydrate 50.8g | 16% |
| Dietary Fiber 10.2g | 40% |
| Sugars 10.3g | |
| Protein 11.8g | 23% |
This is the recipe served in the famed Udipi restaurants (the exponents of Mangalorean cuisine worldwide) with dosas and idlis. Posted specially for a friend on request You do not need sambar powder with this recipe. Omit whichever veges you cannot find. You can make this without veges too Cooking and preparation time approx.
mychana
| Ingredients |
| A pinch of Soda bi carb A pinch of rock Salt Finely chopped red onions - 2 Finely chopped tomatoes - 2 medium Chopped ginger - 3/4 tsp finely chopped Roasted cumin seeds 1 tspn Garam Masala pwd 1/2 tspn Turmeric Pwd 1/2 tspn Chillie powder 1 tspn Brown sugar - 1 tspn Tamarind size of a marble Pomegranate seeds -1 tspn or mango powder could be used Salt to taste Oil to fry For Garnish tspn garam masala powder Chopped Corriander leaves-2 tbspns Finely sliced Onion rings from 2 Onions Lime wedges from 2 limes. Finely slit gr. Chilles 4 (slit lengthwise into strips) |
Preparation |
| Wash & soak the channa over night. Put channa in pressure cooker & cook for 10 mins with Rock salt & soda. Grind a handful of the boiled channa with Ginger, of the minced onions, garam masala pwd,chillie powder, turmeric powder, Pomegranate seeds & roasted Jeera seeds to a smooth paste – keep aside. Heat oil when hot, add chopped onions, fry till onions are golden brown. Add the ground masala & continue to fry on low flame for 2-3 minutes. Add chopped tomatoes – mix well and cook till tomatoes are well blended with the masala. Add the tamarind pulp, cooked channa, salt & a little water mix well & cook till thickness is reached. Add chopped cilantro. ** For a Variation : - If you need to add potatoes - peel and dice boil potato. Add it when yr. adding the Channa. |
Originally posted by: tvfan1401
Thanks for that ....
Black Pepper Rasam
For Rasam Powder:
Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put muster seeds fenugreek seeds hing red chilis in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it. Allow it boil thoroughly(about 8 mins). Remove from the flame and serve hot with rice.
Originally posted by: tvfan1401
Why are we not moving to 143?
Mysore Rasam
Pressure-cook the dal for atleast 3 whistle. Remove from the cooker and mash nicely. Add 2 cups of water to it. Fry the channa daal, red chilly, coriander seeds and coconut in 1 tsp of oil. Grind nicely into a fine powder. Chop the tomatoes into small piece's (You can also grind it. Prepare tamarind water by soaking the tamarind in 2 cups of water and squeezing with hand.
In a saucepan add the tomatoes, green chilies, tamarind water, asafetida, salt and the rasam/sambar powder. Heat the contents of the pan thoroughly till it boils nicely. The raw smell of tamarind and the sambar powder should disappear. Add the daal water to the pan. Continue heating on low heat till you see small bubbles forming on the top.
Switch of the heat and add the ground masala powder to it. Do not let the rasam boil after adding the daal water. Heat oil in frying pan and add mustard to it. Once it stops spluttering add the karipatha to it. Add this to the rasam and garnish with coriander leaves. Serve hot with steamed rice.
ONE DISH DAL
Vegetables simmered with pulses. A simple dish that needs no accompaniment other than rotis or rice.
Cooking Time : 40 mins.
Preparation Time : 20 mins.
Serves 4.
| For the dal | ||||||||||||||||||||||||||
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| Other ingredients | ||||||||||||||||||||||||||
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| For the dal |
|
| 1. | Whisk the pressure cooked dal till smooth and remove the green chilli. |
| 2. | Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and asafoetida and stir for a few seconds. |
| 3. | Add the bhindi, cluster beans, carrots, sweet corn, potatoes, brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften. |
| 4. | Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes. |
| 5. | Serve hot. |
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