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Saturday, April 20, 2013

Bissi Bele Bath / Sambar Sadam

Rice and Dal cooked with vegetables and spices

Sambar Rice is a famous rice dish served in south India mostly Tamil Nadu and Karnataka. Though it looks simple a lot of ingredients are used and various steps need to be followed, but worth the time and work.

Ingredients: Quantity
Rice 1 cup
Toor Dal 3/4 cup
Turmeric Powder 1 tsp
Asafoetida 1/2 tsp
Salt To taste
Ghee/Oil 2-3 tbsp
Tamarind Paste 1 tbsp
Vegetables *
Sambar Vengayam (Small Onions/Pearl Onions) 8-10 nos
Tomato 1 nos
Potato Peeled and chopped 1 nos
Capsicum Chopped 1/4 cup
Carrot Peeled and chopped 1 nos
Green Peas 1/4 cup
Brinjal 2-3 nos
Drumstick 1 nos
Spice Paste:
Dry Red Chili 6 nos
Bengal Gram Dal 2 tbsp
Coriander Seed 1 tbsp
Black Pepper 1 tbsp
Cumin Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Cinnamon Stick 1 nos
Cloves 2 nos
Asafoetida 1/2 tsp
Poppy Seeds 1 1/2 tsp
Grated & Dry Roasted Copra ** 1/4 cup
Ghee 1 tbsp
Mustard Seeds 1 tsp
Urad Dal 1 tsp
Cumin Seeds 1/2 tsp
Dry Red Chili Halved and De-seeded 1 nos
Curry Leaves 1 strand
Chopped Coriander To Garnish
Fried Cashews To Garnish (Optional)

1) Soak Rice and Toor Dal for 30 Min's. Pressure cook rice and Dal together adding salt, turmeric powder and Asafoetida.
2) Heat 1 tsp oil in a small fry pan and fry Red chili, Coriander seeds and Bengal Gram Dal for 1-2 Min's and then add the rest of the items for spice powder excluding grated copra and poppy seeds until they release fragrance. Soak the poppy seeds in water for 5 Min's. Add the copra and 2-3 tbsp water and grind into a smooth paste ***.
3) Heat oil/ghee in a sauce pan and fry the sambar onion and other vegetables for few Min's. Add the tomato and salt and sauté for 2 more Min's.
4) Add the tamarind paste and 1 cup water and cover the pan and simmer for 12 - 15 Min's to let the vegetables cook well. Add the spice paste. Cook until the raw smell disappears.
5) Mix in the cooked rice and Dal, and stir well to prevent lumps.
6) Heat ghee and add all the ingredients for tempering. Once the mustard seeds splutter add it to the rice mixture.
7) Garnish with chopped coriander and cashews and serve hot with potato chips / fry or avial.

Note: * Vegetables can be added or left out based on the availability.
** Copra is dry coconut
*** Dry grind the spices first and then add the copra and water to get a smooth paste.

Saturday, April 13, 2013

Buttermilk Pancake

Buttermilk Pancakes

Ingredients: Quantity
Buttermilk* 1 cup
All purpose Flour/Maida 1 cup
Eggs 2 nos
Unsalted Butter 6 tbsp
Sugar 3 tbsp
Salt 1/2 tsp
Baking Soda 1/2 tsp
Baking Powder 1 tsp

1) Beat the eggs and mix all the ingredients together and whisk until all the ingredients are well mixed without any lumps. Leave it to rest overnight in the refrigerator.
2) Heat a pan or griddle and add butter and ladle well mixed batter with a big shallow spoon. Let it cook for 2-3 Min's and turn onto the other side and let it cook for 1-1 1/2 Min's .
3) Serve hot with maple syrup or honey. I have served with sweetened whipped Cream**.

Note: * For a quick homemade buttermilk. Whisk 1/2 cup yogurt and 1 1/2 cup water with a electric egg beater for 5-6 Min's.
** Whip 1/2 cup heavy cream with 1 tbsp sugar.

Thursday, April 04, 2013

Urulai Roast

Spicy Roasted Baby Potatoes

Ingredients: Quantity
Baby potatoes 500 gms
Chili Powder 1 tbsp
Coriander Powder 1/2 tbsp
Cumin Powder 1/4 tsp
Turmeric Powder 1/2 tsp
Asafoetida 1/4 tsp
Salt To Taste
Mustard Seeds 1 tsp
Curry Leaves 1-2 strands
Oil 1 tbsp
Sesame Oil 1/2 tbsp
Ghee 1/2 tbsp

1) Add baby potatoes, turmeric, salt and asafoetida in water and pressure cook up to 2 whistles or cook in a pan for 15 to 20 Min's. Peel the potatoes.
2) Heat the oil, sesame oil and ghee in a pan and add mustard and curry leaves, when they splutter add the chili powder, coriander powder and cumin powder sauté for few seconds.
3) Add the cooked and peeled potatoes and simmer it until it turns golden brown in color. Adjust salt.
4) It is good to be served with Sambar Sadam, Rasam or just the curd rice.

* You can add herbs like rosemary
and thyme with garlic to the roast in step 2.