Categories
Uncategorized

SOUTH INDIAN STYLE SAMBAR

Sambar is a staple South Indian curry.

It is a combination of lentils vegetables and sambar powder. It is a healthy recipe. And since we add veggies it isich in other nutrients like Vitamins,Minerals etc. We can either add one vegetable or a combination of vegetables according to our taste. We add shallots as we all know it is called as sambar onion. We can add big onions too.

The veggies that we add are carrots, drumstick,radish,big cucumber, potato,brinjal,ladies finger, capsicum and pumpkin. We can prepare with amaranth too.

Traditionally we prepare sambar for rice with toor dhal for rice and with moong dhal for tiffin.

Another option is we can use coconut.

We add it either after frying or after grinding it to a paste.

Dhal is cooked till mushy and added .

Toor dhal…..1/2 cup.

Wash and keep it in a cooker add little hung,2 garlic pods with11/2 cup of water and cook it.

Chop veggies of your choice with veggies which cook faster as large pieces the others smaller pieces.

In a kadai put oil add the vegetable like onion,carrot,tomato,green chilli..1,brinjal and drumstick.Fry a little then add tamarind extract (size of one lime).enough water should be there so that the veggies get cooked .

All veggies combined 1 to 11/2 cup.

When it is half done add required salt.

Add 2 to 3 TBS of sambar powder allow to boil till the raw smell goes. Finally add cooked dhal to it.

Add chopped coriander leaves.

Serve with rice,Pongal and even for dosa.

Categories
Easy recipe healthy recipes. Korean recipe

CUCUMBER SALAD KOREAN STYLE

There are many salads. Today this salad is Korean style with simple ingredients. I liked the taste and it is a different combination of ingredients. This is very healthy recipes.

  • English Cucumber……1
  • Onion……1
  • Garlic …..few pods
  • Green onion…1
  • Soya sauce….2 TSP
  • Red chilli flakes….1 TSP
  • Gingely oil….2 TSP
  • Sesame seeds..2 TSP
  • Sugar……1 tsp (optional)
  • Salt….as required

Preparation

  • Cut English cucumber diagonally first and then chop it.
  • Onion sliced finely
  • Garlic finely chopped.

Method

Take a bowl and mix the ingredients well till sugar gets dissolved.

Can serve with rice or roti.

Categories
Cooking Recipes indian

KEERAI KUZHAMBU

I have shared many KEERAI recipes.

Today it is KEERAI kulambu.

Ingredients:

Oil……1 TBS

Garlic….4 pods

Green chillies….2 to 3

Shallots…….10

Tomato……1

Keerai…..350 gms

Sambar powder…..2 TSP

Salt as needed

Turmeric….1/2 TSP

Mustard seeds….1/4 TSP

Urad dhal….1/2 TSP

Cumin seeds….1/4 TSP

Red chillies….2

Toor dhal..cooked 1 cup

Curry leaves…..few

Method:

  • In a kadai put oil. Add chopped onions, garlic and tomato.
  • Saute it
  • Add arai keerai and fry it.
  • Add water to it.
  • When it gets cooked add sambar powder and required salt.
  • Finally add cooked dhal.

In a pan add 1 TBS oil.add mustard seeds when it splutters addurad dhal.

Add cumin seeds, add red chillies,curry leaves.

Now add the seasonings to the gravy.

Categories
Cooking Recipes indian kerala recipes vegetable cooking

LADIES FINGER CURRY/ OKRA COCONUT MILK CURRY.

There are different recipes with ladies finger. This curry is prepared with coconut milk.

Ingredients:

  • Onion…….2 nos
  • Tomato….2 nos
  • Ladies finger…250 gms
  • Oil …….3 TBS
  • Coconut…1/2
  • Ginger…..a small piece
  • Turmeric powder…1/2 TSP
  • Coriander powder…1 TBS
  • Chilli powder…3/4 TSP
  • Curry leaves
  • Coriander leaves.
  • Mustard seeds….1/4 TSP
  • Urad dhal……1/2 TSP
  • Oil
  • Green chillies ..2
  • Ginger garlic paste ….1/2 TSP

Extract milk from coconut twice.

Keep them separate.

Method

  1. Put oil in a kadai.when mustard seeds splutters add urad dhal.
  2. Now add curry leaves,onion,green chillies,ginger garlic paste and fry a little then add tomatoes when half done add ladies finger.
  3. Allow it to cook after adding turmeric powder,chilli powder, coriander powder and salt.
  4. Add second extract of coconut milk.when it gets cooked add first extract milk.Dont allow it to boil
  5. When done remove from fire after adding chopped coriander leaves. Serve with rice.