Hotel Sambhar/Tiffin Sambhar

Hotel Sambhar/Tiffin Sambhar

  Wednesday, July 15, 2020    Rajeswari Chidambaram

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Sambhar is one of the traditional as well as popular dish made of Dal and Vegetables in South India. Here I share the Hotel version or Tiffin Version. This recipe is perfect for Idly, Dosa, Appam, Idiyappam.

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For Traditional Sambhar Recipe.

For Coconut Chutney Recipe.

Ingredients:

Toor Dal or Sambhar Dal or Arhar Dal    1 Cup.

Onion    1 Nos or Small Onion(Shallot or Chinna Ulli or Sambhar Onion)    Few.

Green Chilly    2 Nos.

Tomato    1 Nos.

Drumstick 1 Nos.

Carrot    1 Nos.

Potato    1 Nos.

Tamarind Paste    2 Tbsp or Soak Gooseberry Size Tamarind in water and use it.

Turmeric Powder    1/4  Tsp.

Red Chilly Powder    1/4 Tsp.

Coriander Powder    1/4 Tsp.

Sambhar Powder    1 1/2 Tbsp.

Garlic    5 Cloves.

Cumin or Jeera    1Tsp.

Black Pepper(Milagu/Kalimirch)    1/2 Tsp.

Fenugreek(Vendhayam/Methi)    1/4 Tsp.

Oil    1 Tbsp.

Water as required.

Salt as Taste.

Sugar    1 Pinch.

Coriander Leaves  Handful.

For Seasoning or Tempering:

Coconut Oil    2 Tsp.

Mustard Seed or Rai    1 Tsp.

Red Chilly    2 Nos.

Asafoetida or Hing    1/4 Tsp.

Curry Leaves.

Method:

• Take one cup of Toor Dal or Sambhar Dal or Arhar Dal.
  
• Pressure cook the Dal for 4 whistles.
  
• Roughly chop the vegetables.
  
• In a Mixie Jar, add Garlic,Cumin(Jeera),Black Pepper.
  
   
• Grind it into a coarse paste without adding water.Set Aside.
  
• Heat Oil in a pan(I am using mud pot).
  
• Add Fenugreek(Vendhayam/Methi) into it.
  
• Add the Coarse Paste into it and fry for 30 seconds.
  
• Add Onion,Green Chillies and fry.
  
• Add Tomato and fry for 1 minute.
  
• Add Salt to it.
  
• Now add Turmeric Powder,Red Chilly Powder,Coriander Powder and fry for a while.
  
• Add the Vegetables and fry for 1 minute .
  
• Add the Tamarind Paste or Tamarind Water.
  
• Add Some water. If you add Tamarind Water skip this step.Then cover and boil Vegetables half cooked.
  
• Now add the boiled Dal to it and boil for 5 minutes or vegetables fully cooked.
  
• Add the Sambhar Powder to it. Boil it until raw smell goes out and check the salt,tamarind.
  
• Add some Coriander Leaves and sugar.
  
• Cover and boil for 2 minutes.
  
• Now the Sambhar is done and Garnish with some more Coriander Leaves.
  
• In a Tadka Pan, Add Coconut oil,Mustard(Rai),Red Chilly,Asafoetida(Hing) and Curry Leaves and season it.
  
• Add the seasoning to the Sambhar.
  
• Now the tasty Hotel or Tiffin Sambhar is ready. Serve with Idly,Dosa,Appam,Idyappam.
  

For Idly Recipe.

For Dosa Recipe.

For Idiyappam Recipe.

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Mini Idly Chaat

Mini Idly Chaat

  Tuesday, July 14, 2020    Rajeswari Chidambaram

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Idly(Rice Cake) is one of the most important and popular breakfast of South India. Here I Share the Chaat Recipe using Mini Idlies. 

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Ingredients:

Mini Idlies/ Idly cut into pieces    as Required. For Recipe Click Here.

Tiffin Sambhar    as Required. For Recipe Click Here.

Onion(finely chopped)    1No.

Tomato(finely chopped)    1No.

Sweet Chutney(Tamarind/Imli Chutney)    1 Tsp.

Green Chutney(Mint/Pudina Chutney)    1 Tsp.

Chaat Masala    1/4 Tsp.

Curry Leaves    Few.

Coriander Leaves    Few.

Sev    as Required.

Method:

• In a plate, arrange the Idlies.
  
• Pour the Sambhar over the Idlies.
  
• Add some Onions on it.
  
• Add some Tomatoes on it.
  
• Add the Sweet Chutney.
  
• Add the Green Chutney. I added Green Chutney Powder instead of fresh chutney.
  
• Sprinkle the Chaat Masala on it.
  
• Garnish with Curry Leaves, Coriander Leaves and Sev. If you have Pomegrate seed then you can add it also. Serve it immediately.
  

For Traditional Sambhar.

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Idly/Dosa Batter

Idly/Dosa Batter

  Wednesday, June 24, 2020    Rajeswari Chidambaram

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Idly and Dosa is of one of most popular dish of South Indian Cuisine. To make Idly/Dosa we want to prepare a batter and allow to ferment.

Here I Shared the recipe followed by my mother. 

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Ingredients:

For Large Quantity:

Idly Rice or ParBoiled Rice or Pulungal Rice    5 Cups.

Urud Dal(I use Splited Urud dal)    1 Cup. 

Fenugreek Seeds(Methi) 1 Tsp.

Salt    3 Tsp.

Water needed for Grinding.

For Small Quantity:

Idly Rice or ParBoiled Rice or Pulungal Rice  3 Cups.

Urud Dal(I use Splited Urud dal)    3/4 Cup. 

Fenugreek Seeds(Methi) 1/2 Tsp.

Salt    1 1/2 Tsp.

Water needed for Grinding.

Note: Add little amount of water for grinding. The Batter must be thick for Idly.

Method:

• Take the Urud Dal,methi and Rice in seperate bowls.

  
• Add Water and Soak it for 6 to 8 hours.

  
• Wash and Drain the Urud Dal.

  
• Put the Urud dal,methi in the grinder(here i use my wet grinder) and grind to a smooth paste.
  
  
  

  
  
  
• Collect it in deep bottom vessel.

  
• Wash and drain the Rice.

  
• Put the Rice in the grinder and grind to a smooth paste.

  

  
• Collect it in the same vessel.

  
• Add salt to it and mix well.

  

  
• Cover it with a lid and allow it to ferment for 8 hours or overnight.

  
• After fermented the batter looks like this.

  
• Mix it well.

  
• Take a container pour the required batter for Idly.

  
• Add some water to the remaining batter. The consistency must be like this.

  

  
• Transfer it to another container for dosa.

  
• Now our Idly and Dosa batter is ready.

  
• Store in refrigerator.We can use this batter for upto 4 to 5 days. 
  

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For Idly Recipe Click the Link.

For Dosa Recipe Click the Link.

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