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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For typical Havyaka kind of sambar, coconut and roasted spices (or curry powder) will be ground into a fine paste and will be added to the cooked dal and veggies. You can use different varieties of vegetables for preparing this type of sambar.

Serving: 3 - 4 people
Preparation time: 40 minutes

Ingredients:

1/2 Carrot

7 - 8 Beans

Toor dal - 1/2 cup

Moong dal - 1/4 cup

Sambar Powder - 1 1/2 spoon

Salt - according to taste

Few curry leaves

Tamarind - little

Turmeric - 1/4 spoon

Sugar / jaggery - 1/4 spoon

Grated coconut - 1/4 cup

Procedure:

Chop the vegetables and cook them in a pressure cooker along with washed dal, 3 - 4 drops of oil, turmeric and sufficient water. After 3 whistles, switch off the flame.

Grind the coconut, sambar powder and tamarind into fine paste.

Pour the masala paste, cooked dal and vegetables into a vessel and allow it to boil. Add salt, sugar/jaggery and some water, to adjust the consistency.

Once it starts boiling, add few curry leaves. Also add chopped coriander if you like to do so.

Allow it to boil for 4 - 5 minutes and remove from the flame.

Serve hot with rice.

If you are using veggies like potato or beetroot for this kind of sambar, add some chopped onion while the sambar is boiling. It will give a nice aroma and doubles the taste of sambar.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Hi, i am back with an easy easy recipe for sambar (curry) powder. You can store it in an airtight bottle and it will last for 1 - 2 months. So, don't go for buying the sambar powder this time; instead, try this recipe at home. Cheers! :)

Preparation time: 20 - 25 minutes

Ingredients:
Cloves - 7 nos
Cinnamon - 2 pieces
Chana dal - 1/2 cup
Urad dal - 1/4 cup
Fenugreek (methi) seeds - 1 1/2 spoon
Mustard seeds - 1/2 spoon
Coriander seeds - 1/2 cup
Cumin seeds - 1 1/2 spoon
Asafoetida
Turmeric - 1/4 spoon
Curry leaves 4 - 5
Red chilli powder - 6 spoon (adjust as per your preference)

Procedure:
Add 1 - 2 drops of oil to the heated pan and roast all the above ingredients except curry leaves and chilly powder.
Once they are roasted, add the curry leaves and allow the ingredients to get cool down.
Transfer them to the mixie jar and prepare a fine powder.
Roast the chilly powder for 2 - 3 minutes by adding few drops of oil.
Mix the chilli powder with sambar powder and store it in an airtight container.

Tips:

Use the asafoetida generously to increase the aroma of sambar powder.
You can change the measurements given above to get different taste.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Serving : 3 people
Preparation time: 30 minutes

Ingredients:
Finely chopped cabbage - 2 cups
Green gram - 1/2 cup (soaked in water for 7 - 8 hours or overnight)
1 small onion
Green chillies 2 - 3
Curry leaves
Few drops of lime squeeze
Salt - according to taste
For seasoning: Oil - 4 spoon, urad dal - 1/2 spoon, mustard seeds - 1/4 spoon, turmeric - 1/4 spoon

Procedure:
Chop the onion and green chillies and keep aside.

Heat the oil in a pan, add urad dal, mustard seeds and turmeric. Once they splutter, add green chillies, curry leaves, and then, cabbage. Close the lid and cook for 2 - 3 minutes.
Then, add the soaked green gram and salt. If you want, you can add little sugar. Close the lid and allow to cook.
When its almost done, add chopped onion. Cook it for 3 - 4 minutes and remove from flame. Finally, add the lime squeeze and mix well.
It goes well with rice, roti or chapathi and dosa.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Most of the days, our dinner will be accompanied by some or the other kind of roti or chapathi. I will keep on trying some or the other variations in doing them. Here is a version of Carrot Rotti, which is the result of my experiments in the kitchen. It suits for breakfast as well as for the lunch box. If you find it difficult to prepare it in the morning, you can keep them ready by previous night itself.

Preparation time: 45 minutes

You can prepare 8 - 9 rotis with the measurements given here.

Ingredients:

Wheat flour - 2 3/4 cup

Warm water - 1 1/2 cup

Salt to taste

Oil

Amchur powder - 1/2 spoon

Red chilly powder - 1/2 spoon

Kasoori methi - 2 spoon

Carrot - 1/2 piece

Method:

Grate the carrot and keep aside.

In a vessel, combine the wheat flour, salt, amchur powder, red chilly powder, kasoori methi and grated carrot.

Add water little by little and make a smooth dough.

Add 2 - 3 spoons of oil to this dough and knead it. Let it rest for 10 minutes.

Make lemon size balls from the dough and roll them into small circles. Apply little oil and fold them. Again, apply some oil and fold them into triangles.

Use some dry flour and roll these triangles into chapathi shape.

Heat the tava and transfer the rolled chapathis one by one. If you want, you can apply few drops of oil while cooking them.

Once the chapathi is done on both the sides, remove it from the tava and serve hot with your kind of side dish.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Are you the fan of Pani puri like me? Here is the recipe for preparing tasty pani puri at home..

Preparation time: 40 minutes

Serving: 4 - 5

Ingredients:

1) For Pani -

Coriander leaves - 1 bunch

Mint leaves - 1 bunch

Green chillies 2 - 3

Tamarind - lemon size

Lemon - 1

Pepper - 2 tbsp

Cumin seeds - 2 tbsp

Salt - as per taste

Water - 1 1/2 ltr (boiled and cooled down)

2) For Aloo stuffing:

1 big potato

Red chilly powder - 1/2 spoon

Pepper powder - 1/4 spoon

Salt

Amchur powder - 1/4 spoon (Alternatively, you can use few drops of lemon juice)

1 medium size onion

Finely chopped coriander - 2 spoon

Procedure:

- Pani:

Dry roast the cumin seeds and pepper, and make fine powder.
If you are using the crystallized salt, roast them littlebit.
Grind the coriander leaves, mint leaves, raw tamarind and green chillies in a mixer, by adding enough water.
Filter the grind paste using a tea filter. Add required quantity of water to this filtered water (Pani).
Add cumin-pepper powder, salt and lemon juice to the prepared Pani and adjust the taste.

- Aloo stuffing:

Finely chop the onion and keep aside.
Boil the potato, and mash them nicely.
Take the mashed potato, add the chopped onion, coriander leaves, red chilly powder, pepper powder, salt and amchur powder. Mix it well.

Now, both Pani and Aloo stuffing are ready. What we need to do is we need to fill these things in small pooris called Gol gappa.

Take a Gol gappa and make a hole with your finger. Fill the Gol gappa with Aloo mixture upto half, fill the remaining portion with Pani.
Enjoy the home made Pani puri with your family!