IDLI SAMBHAR

Ingredients:

Toor dhal - 1/2 cup

Sambhar powder - 2 tablespoon

Grated coconut - 2 tablespoon

Curry leaves - 4 -5 leaves

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

Sambhar onions - 100 gms

Green chillies - 2

Tamarind - 2 tablespoon

Water - 1/2 cup

salt to taste

Method:

Step 1 : Cook 1/2 cup toor dhal till done and mash well.

Step 2 : Grind together 2 tbps sambhar pwd, 2 tbsps roasted grated coconut & few curry leaves to a smooth paste.

Step 3 : Heat 1 tsp oil in a kadai & season with 1/2 tsp each of mustard and urad dal & a sprig of curry leaves.

Step 4 : Add a handful of sambhar onions, 2 green chillies, & few curry leaves.Fry till you get a nice aroma.

Step 5 : Now add 2 tbsp of tamarind paste, a little water & salt to taste & cover & cook till the raw smell of the tamarind disappears.

Step 6 : Add the mashed dal & the ground paste & a little more water if required & bring to boil.

Step 7 : Simmer for a couple of minutes & serve hot with idlis.

POHA CHIVDA

INGREDIENTS:

Thin poha - 3 cups

Green chillies - 4 or 5

Crushed garlic - 3 to 4

Mustard seeds -1 teaspoon

Jeera - 1 teaspoon

Hing - 1/2 pinch

Oil - 2 teaspoon

Curry leaves - 6 to 7

Turmeric powder - 1/2 pinch

Coriander powder - 2 teaspoon

Dry coconut - 7-8 slices

Groundnuts - 1/2 cup

Powdered sugar - 1 teaspoon

salt to taste

METHOD:

Step 1: Take thin poha roast it and keep aside

Step 2: Heat oil in a pan add green chillies, crushed garlic , mustard seeds, jeera, hing,

curry leaves fry all these things.

Step 3: Remove from heat after removing from heat add turmeric powder into that.

Step 4 : Fry dry coconut slices and keep it aside

step 5 : Fry groundnuts and keep aside.

Step 6 : Take a big bottomed pan add dhania powder, powdered sugar, salt and add

roasted poha in this mixture.

Step 7 : Then add coconut and groundnuts into poha mix it nicely with hand.

Step 8 : serve with hot coffee or tea.

METHI MURG

Ingredients:

For the chicken:

Chicken - 1 medium chicken cut into pieces

Thick curd - 1 cup

Ginger paste - 3 tablespoon

Garlic paste - 3 tablespoon

Salt to taste

For the masala:

Onion - 2 cup finely chopped

Tomato - 1 cup

Green chillies - 3 to 4

Coriander powder - 1 teaspoon

Chilli powder - 1 teaspoon

Turmeric powder - 1 teaspoon

Garam masala - 1 teaspoon

kasturi methi - 2 tablespoon

Oil - 3 tablespoon

FOR THE GARNISH:

Coriander leaves - 4 tablespoon

Method:

For the chicken:

Step 1: Clean and cut the chicken and keep aside

Step 2 : In a bowl, add curd, add ginger garlic paste & salt

Step 3 : Marinate the chicken in this mixture for 1 hour

For the masala:

Step 4 : In a bowl, Combine the oil & onions high for 13 mins,till golden brown

Step 5: Add the tomatoes, green chillies, coriander powder, turmeric powder, chilli powder,garam masala for 10 mins till the oil seperates from masala

How to proceed:

Step 6 : In a bowl, mix together the cooked masala & the marinated chicken, cup of water and for 12 min.

Step 7 : Add kasturi methi and cook for 2 mins.

VEG MAKHAN

I learned this recipe from my friend. It is so healthy and rich dish. It is best for chapati or roti or naan. It is very healthy and very tasty recipe. Try it out and let me know your comments .....

Here goes my recipe....

Ingredients:

Tomatoes - 3 [boiled & peeled]

Chilli powder - 1 teaspoon

Cashewnuts - 4 or 5

Milk - 1 cup

Butter - 2 tablespoon

Mixed vegetables - 1 cup [ fresh or frozen]

Salt to taste

Sugar - 1/2 pinch

To paste:

Onion - 1(medium size)

Bay leaves - 3

Black pepper - 5

Cardamom - 1

Cloves - 2 0r 3

Cinnamon - 1 small piece

Ginger - 1 inch

Garlic - 2

Oil - 1 teaspoon

Method:

Step 1 : Soak the cashewnut in milk for 5 -10 mins.

Step 2 : Heat oil in a pan and roast the ingredients [to paste] till they become aromatic.

Step 3: Let it cool & then blend it to a fine paste with the cashewnut , milk & chilli powder do not add water.

Step 4: Boil tomatoes peel the skin and keep aside.

Step 5: Heat butter in a pan put the grinded mixture once tht grinded mixture gets

good color and starts leaving oil,

Step 6 : Add the boiled tomatoes into that mixture and simmer for about 2 mins.

Step 7 : Add boiled vegetables & add salt & sugar.

Step 8 : Finally add little milk to make gravy thin.

Step 9 : Serve hot with roti or naan.

I am sending this recipe to 'Side dish for chapathi' event hosted by Viki of Viki's Kitchen.

APPALAPU KARI

Ingredients:

Chana dhal - 1 cup

Tomato - 1

Urad dhal - 1 teaspoon

Onion - 1[big]

Chilli powder - 1 teaspoon

Coconut milk - 1/2 cup

Saunf powder - 1 teaspoon

Papad(appalam) - 7 to 8

Oil - 1 tablespoon

Water - 1 cup

Salt as taste

coriander leaves - 1/4 bunch.

Method:

Step 1 : Boil the chana dhal and tomato

Step 2 : Remove boiled tomato from the dhal and keep aside

Step 3 : Nicely mash the chana dhal & keep aside

Step 4 : Heat oil in a pan add urad dhal fry for 2 mins

Step 5 : Add onion lightly saute it and add boiled tomatoes till it becomes soft

Step 6 : Add chilli powder and keep it in low flame till the raw smell goes

Step 7 : Add coconut milk and saunf powder let it cook for 5 mins

Step 8 : Add boiled chana, add water and add salt into it

Step 9 : Finally add papad.

Step 10 : Garnish with chopped coriander leaves.

Step 11 : Serve hot with roti or rice.

GARLIC VATHAKULAMBHU

INGREDIENTS:

onion - 1 [big]

Tomato- 1[big]

Garlic- 10-15 pods

Chilli powder - 1 teaspoon

Coriander powder - 2 teaspoon

Garam masala - 1/2 teaspoon

Turmeric powder - 1/2 pinch

Sambhar powder - 1 teaspoon [ optional]

Fenugreek - 3 or 4 seeds

Tamarind - 1 lemon size

Vadakam - little[optional]

Curry leaves - 4

Water - 2 cups

Oil - 3 tablespoon

Salt as taste

METHOD:

Step 1: Soak the tamarind in water for 10-15 mins.

Step 2: cut the onions & tomatoes in square shape.

Step 3: Heat oil in a pan add vadakam , fenugreek seeds , curry leaves , & garlic fry till you get nice aroma.

Step 4: Add the chopped onions fry it till golden brown

Step 5: Add tomatoes fry till it becomes soft

Step 6: Add turmeric powder , chilli powder , coriander powder , garam masala ,

sambar powder, keep it in low flame till the raw smell of masala goes

Step 7: Add tamarind paste & two cups of water

Step 8: finally add salt.

Step 9: Serve hot with rice.