Hotel Sambar

Ingredients:

Toor dal (pressure cooked) - 1 cup

Tamarind water - 2 cups orTomato (puree) - 2

Purple shallots - about 6 to 10

Any vegetable. Here i have used brinjal/eggplant.

Curry leaves

Asafoetida

Corriander

For hotel sambar masala paste :

2 tsp chana dal

2 tsp whole coriander seeds

1/2 tsp black peppercorns

1/4 tsp cumin seeds

1/4 tsp methi seeds

2 dried red chillies (or to taste)

3 tbsp freshly grated coconut

[Dry roast these and keep it aside.]

5 or 6 purple shallots

1 medium sized tomato

[add few drops of oil and roast these ingredients above and add them to gether into a mixer]

Preparation:

1. Mix the cooked toor dal with some salt, turmeric, sambar powder or chillie powder . You can either add fresh vegetable at this point or can stir fry it along with some other ingredients and add it later.

2. Now add the ground sambar masala paste to this. Bring it to a boil on medium flame. [Let the mixture boil gently for a while. It should not be too watery nor too thick.]

3.Heat the oil in a pan and season it with mustard seeds.Add shallots or regular onion and curry leaves and any vegetable; stir fry for two minutes.And add them to the sambar.

4. At this point you can add either tamarind water or tomato puree to the sambar for added flavour. But its purely optional. Also donot forget to add asafoetida . Let it simmer for a while & set it aside.

5. Garnish with chopped fresh coriander leaves and serve hot over plain rice, with any vegetable dish.

Pls follow the slides after reading the description above for easy understanding. Thanks.

Karakuzhambu

Ingredients:
Mustard - 1/2 tsp
Channa Dal - 1/2
tspJeera - 1/2 tsp
Onion -1 medium sized
cutgarlic pods - 4
Tomato - 1 medium sized
Curry leaves - a few
Turmeric powder - 1/4
tspJeera powder - 1 tsp
Dhania powder - 2 to 3 tsp
Chillie powder - 2 tsp
oil for sauting
tamarind water - about 1/2 cupgrated coconut (grind it with water to make coarse paste) - 1/4 cup
dry roast: methi seeds(1 tsp) & Peppercorns(1 tsp) - make it into a fine powder.
Any vegetable of your choice. Here i have used fresh sundaikaai.

Note:

Turkey berry is also called as ‘wild eggplant’ or ‘pea eggplant’. In Tamil it is called as ‘Sundaikai’.It is known for its medicinal value and is believed to be effective in eliminating stomach worms and improves digestion. It is rich in vitamins and dietary fiber.

you can get either fresh green ones or the dried ones which can be prepared by adding curd and let it dry in the sunlight.

Preparation:

Place a pan and add some oil. Add mustard seeds/channa dal/jeera/curry leaves and saute it for a while. THen add cut garlic, onions, tomatoes one by one after each one has been given a good saute .
Now, add any vegetable of your choice and give it a good saute again. After which add the dry masala powders and stir them and add few cups of water . Let it come to boil. Mean while we need to dry roast(or roast with few drops of oil) methi seeds & pepper corn and grind to make fine powder. Add the powder and then the tamarind water. Let it boil foe about 5 to 7 mins. finally add the ground coconut paste and set it off .

Pls find the following presentation , after reading the above description, and im sure it wil be clear enough.





Thanks for watching.

Vegetable Korma

Ingredients:

Vegetables- potatoes, carrots, peas, cauliflower- diced, not too small pieces

Onion-medium sized, sliced lenghthwise

Garlic-sliced lengthwise-5-6

cloves-4

cardamom- 2 each

Oil-a tbsp

Chopped corriander leaves to garnish

Salt-to taste

To Grind into a paste:

Coconut-1/2 cup

Green Chillies-3-4 nos

Roasted gram/pottukkadalai-2 tsps

Fennel seeds/saunf-a tsp

Khus khus/poppy seeds-a tsp(optional)

Method:

1. Cook vegetables till done. Or you may use pressure cookker to cook the veggies seperately.

2. Heat oil in the utensil intended to make the curry.Throw in the spices first and then the onione/garlic/tomatoes one by one. Sauté the contents till the raw smell vanishes.

3. Now add the cooked vegetables to the container and saute it for a min. Not necessary to saute it for long becoz its already pressure cooked.

4.Transfer the ground paste along with enough water.Bring to boil .

5.Garnish with corriander leaves.

Korma is best when served with parathas, rotis or even ghee rice.