Moongdal/ Split green gram Sambar

I have earlier posted various sambar recipes . This is different from them . Today I give you sambar made of moongdal or split green gram dal. It tastes different from Toor Dal in which normally sambar are made.

2017-02-19_17.00.17~2

Ingredients

Moongdal / Split green gram dal – 3/4 cup

Mixed veggies – 1/2 cup ( I used cauliflower florets, carrots and potatoes)

Onion – 1/4 cup chopped

Tomato – 1 medium sized chopped

Turmeric powder – 1/4 tsp

Sambar powder –  1 1/2 tbsp

Asafoetida – a generous pinch

Salt – as required

Tamarind – a small lemon size

To temper

Oil – 1 tsp

Ghee – tsp

Mustard seeds – 1/2 tsp

Jeera seeds – 1/4 tsp

Curry leaves – few

Coriander leaves – few

Method

  • Soak tamarind in 1/2 cup water. Extract tamarind pulp. Keep aside.
  • Pressure cook moongdal with required water for 2 whistles.
  • Add all cubed veggies, onions and tomatoes to cooked moongdal.
  • Add turmeric powder, sambar powder and Asafoetida. Add required water.
  • Let the veggies get cooked in medium flame. I don’t pressure cook after adding veggies.
  • When the veggies are cooked, add tamarind pulp and required salt.
  • Let it boil. When the raw smell of tamarind goes, remove the pan from flame.
  • Heat oil and ghee in another pan. Temper all ingredients under ‘ to temper’ and add to the cooked sambar.
  • Serve along with hot rice , idli, dosa or pongal.
2017-02-19_17.00.17~2
Moongdal Sambar

 

Notes

  • You can add veggies of your choice.
  • If you don’t have Sambar powder, add 1 tsp of red chilli powder and 2 tsp of coriander powder.
  • Adjust spice level up to your palatte.
  • Spice level I given here is mild.

Chicken soup

I know winter is coming to an end and I’m posting soup at this time. But soup can be had in any season 😊. Chicken along with some veggies, this is so comforting with the flavor of ghee.

Hope you like it.

2017-02-21_11-09-012

Ingredients

Chicken pieces – 6 to 8 ( preferably with bone)

Onions – 2 tbsn chopped

Carrot – 2 tbsn chopped

Ginger – 1 tbsn finely chopped

Garlic – 2 pods

Jeera seeds – 1/2 tsp

Turmeric powder – 1/4 tsp

Ghee  – 1/2 tsp

Water – 2 cups

Salt – as required

Method

  • Heat a pressure cooker pan. Add ghee.
  • When it melts, add jeera seeds. When jeera crackle add onions, ginger and garlic.
  • Saute’ for a minute. Then add carrots.
  • Give a stir. Add chicken pieces and turmeric powder.
  • Stir for two minutes. Add two cups of water and required salt. Cover the pan and pressure cook for 3 or 4 whistles.
  • Switch off. Open the lid after pressure released.
  • Shred the chicken using fork or laddle. ( You can skip this if you like)
  • Serve warm with required pepper powder.
2017-02-21_11-09-012
Chicken soup

Notes

  1. You can use oil instead of ghee.
  2. You can add peas, corn or beans along this.

Coconut thuvayal /Chutney

This is a humble, simple coconut thuvayal. Coconut thuvayal along with some hot rice in a cold weather is heaven.( Those who haven’t tried, should give a try)😊.

img_20170104_115630140

 

Ingredients

Coconut – 1/2 cup grated

Channa dal – 2 tbsn

Urad dal – 1 tbsn

Dry red chilies – 2 or 3

Garlic pod – 1

Asafoetida – a generous pinch

Curry Leaves – few

Coriander leaves – few

Tamarind – a small pinch

Salt – as required

Oil – 1 tsn

Method

  • Heat oil in a pan. Saute urad dal, channa dal.
  • When it turns golden ,add dry red chillies, curry leaves. Add asafoetida.
  • When it turns dark ,add grated coconut. Saute till golden.
  • Add coriander leaves.Switch off.
  • When it cools down blend it along with tamarind and required salt to coarse chutney.
  • Serve along with hot rice.

img_20170104_115630140

 

Notes

  1. Add only little water while blending.

 

 

 

 

 

 

 

 

Horsegram stir fry/ Kollu sundal

In this cold weather, body needs something to keep warm. Horsegram is one legume which have many medicinal value. It gives warmth to our body. It is widely used in South Indian cuisine.

Here I give you a so simple stir fry, which you can have as an accompaniment for rice or as a snack like I do😊.

2017-01-11-15-58-12

Ingredients 

Kollu / Horsegram – 1 cup

Onion – 1/2 cup finely chopped

Coconut – 1/4 cup grated

Curry leaves – few

Red chilli powder – 1 tsp

Turmeric powder – 1/4 tsp

Salt – as required

Mustard seeds – 1/2 tsp

Oil – 1 tsp

Method

  • Soak horsegram overnight. Then wash it 2 or 3 times. ( Check for impurities. Remove any.)
  • Pressure cook horsegram with required water for 3 whistles.
  • Drain horsegram. (Save the cooked water for making rasam or other curry)
  • Heat oil in a pan. Crackle mustard seeds.
  • Add chopped onions and curry leaves.
  • When it turns translucent, add turmeric powder and red chilli powder.
  • Stir for a minute and add cooked, drained horsegram.
  • Add required salt. Mix thoroughly and let it cook for few minutes.
  • Add grated coconut and mix thoroughly for a minute.
  • Switch off. Serve along with any rice or have as snack.

2017-01-11-15-58-12

Notes

  1. Instead of red chilli powder, you can add dry red chilli or green chillies which ever you prefer.

 

 

 

 

 

 

Vegetable Pulao in rice cooker ( using boiled ponni rice)

After making Vegetable biriyani successfully using boiled ponni rice, I got confidence to make other rice varieties using it. This time I made Vegetable Pulao and it also turned great.😊😇

aviary-image-1478581552489

Ingredients

Boiled ponni rice – 1 1/2 cups

Water – 2 cups

Coconut milk – 2 cups

Carrot – 1 big finely chopped

Green Peas – 1/4 cup ( I used frozen)

Onion – 1/2 cup thinly sliced

Green chilli – 2 slit lengthwise

Ginger garlic paste – 1/2 tsp

Bay leaf – 1

Cinnamon stick – a small piece

Cloves – 2

Cardamom – 1 or 2

Butter – 1 tsp

Oil – 1 tsp

Salt – as required

Method

  • Soak rice for 30 mins and drain water. Keep it aside.
  • Heat oil and butter in a pan. When the butter melts add bay leaf, cinnamon stick, cloves and cardamom.
  • Stir for few seconds and add onions ,green chillies. When onions turn translucent add ginger garlic paste.
  • When the raw smell goes add carrots and green peas. Stir and cook covered for 2 minutes.
  • Add drained rice. Stir thoroughly. Transfer to the rice cooker.
  • Add water and coconut milk. Add required salt. Switch on rice cooker.
  • When done serve along with your favorite gravy.

aviary-image-1478581552489

Notes

  1. You can add cashews and raisens while sauteing onions.
  2. You can add only water or change water , coconut milk ratio as per your choice.

 

 

Sauteed veggie bowl

My husband got love for these veggies bowl recently. It’s very healthy, filling. You can substitute any one meal with this veggie bowl if you are healthy freak. This is so simple, can be made within few minutes. Hope you all give a try.

aviary-image-1480883520040

Ingredients

Mix veggies – 1 1/2 cup chopped to bite chunks

Salt – as required

Pepper powder – as required

Jeera powder – 1/2 tsp (optional)

Oil / Butter – 1/2 tsp

Method

  • Heat oil/butter in a pan.
  • Add chopped veggies. Cook covered for 2 to 3 minutes.
  • Add required salt, pepper and jeera powder.
  • Give a gentle stir. Cook covered till your desired level. ( Half cooked or full cooked)
  • Serve warm.

aviary-image-1480883520040

aviary-image-1480883582124

Notes

  1. You can use any veggies you like. I used baby carrots, broccoli and cauliflower.
  2. You can cook the way you prefer. Half cooked or full cooked .
  3. Try not to mash veggies.

Brinjal fry

I’m back after long break😇..my blog hasn’t been seen such long break from started.( I think🤔). As my In laws are here,we had some unscheduled plans, outings ,I couldn’t blog regularly. But I appreciate all my valuable readers for giving continuous support😍😊.

Coming to today’s recipe, it’s a simple, easy yet yummy brinjal fry. My husband is not too fond of brinjal, but still he loved it😊. I am sure you too will like it.

aviary-image-1480399612993

Ingredients

Brinjal – 1 cup ( chopped into thin rounded)

Onion – 1/2 cup thinly sliced

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – as required

Curry leaves – few

Mustard seeds – 1 tsp

Channa dal – 1/2 tsp

Oil – 1 to 2 tsp

Method

  • Marinate brinjal with turmeric powder and red chilli powder. Keep aside for 15 minutes.
  • Heat oil in a pan. Crackle mustard seeds and channa dal.
  • Add onions and curry leaves. Sauté onions till golden and add marinated brinjal.
  • Cook it in medium flame till half cooked.
  • Add salt and cook till brinjal turns golden.
  • Serve with your favourite rice.

aviary-image-1480399612993

aviary-image-1480399692803