OKRA/LADY FINGER SAMBAR

OKRA/LADY FINGER SAMBAR

NEEDED:- OKRA - 1/4 KG, SHALLOTS - 6 NOS, TOMATO - 1 NO, BOILED THUVAR DAL - 1 CUP, TAMARIND -1 AMLA SIZE BALL, SALT - 1 TSP, SAMBAR POWDER - 1 TBLSPN, TURMERIC PWDR - 1 PINCH, FOR FRYING: OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAOETIDA - 1 PIECE, CURRY LEAVES - 1 ARK. 

METHOD:- WASH OKRAS AND WIPE WITH A CLOTH. CUT INTO ONE INCH PIECES. CLEAN AND CUT THE SHALLOTS AND TOMATO. SOAK TAMARIND IN 2 CUPS OF WATER AND SQUEEZE IT. ADD SALT AND SAMBAR PWDR, TURMERIC PWDR IN IT. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, JEERA, ASAFOETIDA AND CURRY LEAVES. THEN ADD SHALLOTS, TOMATOS AND OKRAS. SAUTE WELL. ADD TAMARIND PUREE WITH SAMBAR PWDR. BRING TO BOIL THEN ADD THE SMASHED THUVAR DHAL IN IT. REMOVE FROM FIRE AND SERVE HOT WITH RICE AND APPALAM.

SWEET POTATO PUTTU PODIMASS

SWEET POTATO PUTTU PODIMASS

NEEDED:- SWEET POTATO - 4 NOS, SHALLOTS - 6 NOS, GREEN CHILLI - 1 NO, SALT - 1/4 TSP, FOR FRYING : OIL- 2TSP, MUSTARD - HALF TSP, ORID DHAL - 1 TSP, CURRY LEAVES - 1 ARK.

METHOD:- PARABOIL SWEETPOTATOS AND DESKIN IT. SHRED THEM WITH HAND. CHOP SHALLOTS AND GREEN CHILLI. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. THEN ADD CHOPPED SHALLOTS AND GREEN CHILLI WITH CURRY LEAVES. SAUTE WELL THEN ADD SHREDED SWEET POTATO WITH SALT. MIX WELL AND SERVE WITH HOT PIPING RICE AND OKRA TAMARIND GRAVY. 

ALOO TOMATOR

ALOO TOMATOR  

NEEDED:-

ALOO - 2 NOS

TOMATO - 3 NOS

JEERA - 1 TSP

CHILLI POWDER - 1 TSP

GARAM MASALA - 1/2 TSP

AMCHUR POWDER - 1/4 TSP

SALT - 1/3 TSP

OIL -  3 TSP

METHOD:-

WASH AND CUT THE ALOO AND TOMATO INTO FINGER LIKE PIECES.  HEAT OIL IN A PAN. ADD JEERA AND TOMATO AND ALOO.SAUTE WELL FOR 4 MINUTES. ADD CHILLI POWDER , GARAM MASALA , AMCHUR AND SALT. COOK TILL THE OIL SEPERATES AT THE SIDES. SERVE HOT WITH RUMALI ROTI OR CHAPPATHI.

SEMOLINA ( VERMICELLI) VEG UPMA:-

SEMOLINA ( VERMICELLI) VEG UPMA:-

NEEDED :-

SEMOLINA - 1 PACKET.

BIG ONION - 1 NO .CHOPPED

GREEN CHILLY - 1 NO . HALVED

CARROT - 1 NO CHOPPED

BEANS - 4 NOS. CHOPPED.

OIL - 1 TBLSPN

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

CURRY LEAVES - 1 ARK

SALT - 1 TSP

WATER - EQUAL TO SEMOLINA.

METHOD :-

HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND GREEN CHILLIES. THEN ADD CURRY LEAVES., ONION., CARROT AND BEANS., SAUTE WELL. POUR WATER AND ADD SALT. BRING TO BOIL. ADD SEMOLINA AND STIRR WELL. SIMMER THE GAS, COVER AND COOK FOR 5 MINUTES. SERVE HOT WITH CHUTNEYS AND SAMBAR .

SNAKE GOURD KOLA

SNAKE GOURD  KOLA:-

NEEDED:-

SNAKE GOURD - 250 GMS., CHOPPED.

THUVAR DHAL - 1 CUP SOAKED.

ONION - 2 NOS PEELED ., CHOPPED.

RED CHILLIES - 5 NOS

SOMPH - 1 TSP

JEERA - 1/2 TSP

SALT - 1 TSP

CURRY LEAVES - 1 ARK.

COCONUT CRATED - 1 TBLSPN (OPTIONAL.)

MUSTARD - 1 TSP

ORID DHAL - 2 TSP

SOMPH 1/2 TSP

OIL - 100 GMS

METHOD :-

GRIND RED CHILLIES., SOMPH., JEERA., SALT .,COCONUT TOGETHER. GRIND THE THUVAR DHAL COARSLY. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL & SOMPH. WHEN IT BECOMES BROWN ADD CURRY LEAVES ., ONION AND CHOPPED SNAKE GOURD.  SAUTE WELL FOR 5 MINUTES. ADD THE CHILLI MASALA AND SAUTE WELL. AFTER 5 MINUTES ADD THUVAR DHAL AND STIRR WELL. SIM THE STOVE AND COOK IT FOR 20 MINUTES. STIRR OCASSIONALY. SERVE HOT WITH SAMBAR RICE., RASAM RICE AND CURD RICE..