Sambar

 Sambar recipe is one of the most loved dishes of mine and  in South Indian cuisine. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use and i learnt .

                  Sambar commonly contain a variety of vegetables and are often finished off with more spices and curry leaves sautéed in oil. Sambar is especially popular as a breakfast dish, served with idli , vada and rice.

Ingredients For Sambar Powder

• Coriander seeds - 1 table spoon
• Chana dal - 1 tea spoon
• Urad dal -1/2 tea spoon
• Cumin seeds - 1 tea spoon
• Asafetida - 1/4 tea spoon
• Red chillis - 2 to 4, according to taste
• Black pepper - 1/4 tea spoon
• Mustard seeds - 1/4 tea spoon
• Methi(fenugreek) seeds - 1/4 tea spoon

Ingredients for Sambar:

• Toor dal - 1 small cup
• Tamarind - a lime sized ball
• Onions 2 medium sized, chopped
• Tomatoes - 2 medium sized, chopped
• Curry leaves - a sprig.
• Coriander leaves - 1 tbsp chopped.
• Salt - 1 tea spoon or to taste.
• Water - 3-4 cups.

Ingredients for seasoning:

• Oil+ghee - 1 tsp each
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida - 1 pinch
• Turmeric powder - 1/4teaspoon.

Preparation:

• Roast the sambar powder ingredients on low flame. Grind to fine powder.
• Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.

Cooking Method:

1. Cook Toor dal in 2 cups of water till it is soft.
2. In a deep pan, Heat oil.
3. Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions.
4. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.
5. Add 1 cup water. Add ground sambar powder. Boil.
6. Mash the cooked dal. Add to the mixture.
7. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed.
8. Boil for about 5 minutes.
9. Add chopped coriander leaves.

Sambar is ready to serve withdosa,Rava Idli,Rice.

Enjoy

Kheema Palak

Spinach is one of very few vegetables that we both like and I cook it at least once a week. I usually fry the spinach or make a dal spinach ,but today i tried out  a new and a old variety that is keema palak .Kheema is a  goat or lamb meat and i mixed it with a bowl of spinach .Both palak and kheema are good for health. Yesterday i found spinach sitting in my fridge for a long time and thought of finishing it .On weekends for sure i will cook non veg ,so i thought of preaparing kheema this week.

Serves: 2-3

Ingredients:

• 3 tbsp Oil
• 2 Cardamom
• 2 Cloves
• 1/2 tsp Saha Jeera
• 1 small Onion Chopped
• 1 – 2 tsp Ginger Garlic Paste
• 2 tsp Coriander Powder
• 1 1/2 tsp Chili Powder (adjust to taste)
• 1/2 tsp Turmeric Powder
• 1/2 tsp masala powder
• Salt to Taste
• 2 cups or approx. Ground Goat or lamb Meat
• 1  6 oz or 170 gms Packet Baby Spinach Chopped (can use bunch spinach)
• Cilantro to Garnish,mint 

Preparation:

• Heat oil in a pan, add cardamom, cloves and saha jeera.  Add onions and saute until onions are translucent.
• Add ginger garlic paste and continue to saute until the rawness of ginger garlic is gone.
• Add ground kheema and cook for 2-3 minutes or until most of the liquid is evaporated.  If using raw meat, wash and add the kheema and mix well.  cover and cook for approx. 10-15 minutes until the kheema is cooked. Also adjust the chili powder and salt.
• Add coriander, turmeric, chili powder,masala powder, coriander powder and salt.  Mix well.
• Add a hand full mint leaves.
• Add Spinach, mix well, cover and cook for 2-3 minutes until spinach withers and is cooked.
• Remove the cover and continue to cook until all the liquid is gone.  Or until it is done.
• Garnish with cilantro and serve with rice or roties.