SAMBAR-KERALA STYLE

Ingredients

1.      Toor dal-1/4 cup

2.      Tamarind-1 lemon sized ball

3.      Sambar powder-2tbsp

4.      Turmeric powder-1/2tsp                                   

5.      Salt

6.      Water

7.      Coriander leaves-one hand full

Mixed vegetables

·         Potato-1no,cubed

·         Carrot-1no,cubed

·         Drum stick-2nos,cut lengthwise

·         Vellarikka/madras cucumber-1/2 cup, cubed

·         Brinjal-1no,cubed

·         Tomato-2nos,cubed

·         Ladies finger-5nos,cut into medium long pieces

·         Pearl onion-8nos /1 onion sliced

·         Green chilly-2nos,slitted

For tempering

1.      Curry leaves-2sprigs

2.      Pearl onions-2nos,cut into thin circles

3.      Mustard seeds-1/4 tsp

4.      Fenugreek seeds-2 pinches

5.      Dry red chilly-2nos

6.      Asfoetida-a pinch

7.      Oil-2tbsp

Method of preparation

1.      Dissolve 1tsp of salt in ¼ cup of water. Soak tamarind in this for 15 min.squeeze out to extract the juice.

2.      Cook toor dal by adding ,turmeric powder,1cup of water and 1 tsp of oil in a pressure cooker up to 4 or 5 whistles. Let the pressure come down ,open the cooker mash the dal well. Into this add all the vegetables, except tomato and ladies finger and some water just enough to cover the veggies . Cook up to 3 whistles.

3.      Mix sambar powder with ½ cup of water. Keep it aside.

4.      Heat oil in a pan sauté ladies finger and tomato for 5 minutes.

5.      Now add this sauted ladies finger,tomato,sambar powder,tamarind juice in to the pressure cooked vegetables. Let it boil for 5miutes.lastly add coriander leaves.

6.      For tempering-heat oil, splutter mustards seeds, add all other ingredients. Stir until onion turns brown. Switch off the flame. Pour this over the prepared sambar.keep the sambar closed for some time.mix well just before serving.

NOTES : I used eastern brand sambar powder,quantity of powder to be added may vary with the brand. So adjust it accordingly. Red masoor dal also can be used instead of toor dal.

EGGLESS VANILLA ICE CREAM - MADE WITHOUT ICE CREAM CHURNER

 Ingredients

1.      Milk-1/2 litre                                                                                         

2.      Fresh cream-1 cup

3.      Corn flour-3tsp

4.      Sugar-8 tbsp

5.      Vanilla beans-2nos /vanilla essence-1tsp

Method of preparation

1.      Mix corn flour in ¼ cup of milk. Keep it aside.

2.      Mix the remaining milk, vanilla and sugar, boil this in a saucepan. Reduce the flame, add the corn flour. Stir continuously until the milk reaches a thick consistency -see the picture below. (it will take around 10-15 min)when it reaches required thickness switch off the flame, let it cool down.

3.      Beat the cream well. Add this into the cooled milk.mix well.

4.      Keep this in a freezer for 2 or 3 hours. When it is partially set, take it out. Blend  in a blender. Keep it back in the freezer and let it set completely.

5.      Scoop it on a serving bowl and serve.

thickened milk

NOTES: If you are using vanilla beans, then split the beans length wise using a knife, scrape out the oily seeds from inside and add this in to the boiling milk. You can adjust the quantity of sugar according to your taste. If the milk is not getting thicker even after long time, one more small spoon of corn flour can be added.

SURA PUTTU

Sura puttu is a Tamil nadu cuisine.Sura means shark.Sura puttu is a ‘thoran’  kind of dish made with shark.It is truly delicious and it goes well with rice.

Ingredients

1.      Shark fish -250gm,cleaned and cut into medium cubes

2.      Onion-2nos ,chopped

3.      Green chilly-4 or 5 ,cut into round pieces

4.      Ginger-1tsp,chopped

5.      Garlic-5pods,chopped

6.      Turmeric powder-1/2 tsp + ½ tsp

7.      Chilly powder-3/4 tsp

8.      Pepper powder-1 tsp

9.      Cloves-4nos

10.  Cinnamon stick-1no

11.  Salt

12.  Oil-2tbsp

13.  Water1/2 cup

14.  Grated coconut-one handful (optional)

Method of preparation

1.      Cook fish pieces by adding ½ cup water,1/2 tsp turmeric powder and salt. When it is cooked( if any water remains, dry it up completely by keeping in flame for some more time) break it into small pieces using a spoon or by hand. Keep it aside.

2.      Heat oil in a pan. Add cloves and cinnamon, stir for a minute. Add chopped ginger garlic and green chilly stir for 2minute.add chopped onion and salt(do not add more salt because it is already added while cooking the fish),cook until it turns soft.

3.      Add the crumbled fish pieces, all powders and coconut.mix well. Cook in low flame for 5minutes by keeping the pan closed. Serve warm..

MASALA IDIYAPPAM (STRING HOPPER)

Ingredients

1.      Idiyappam(string hopper)-4 nos

2.      Onion-1 medium,chopped

3.      Green chilly- 2 nos,cut in to thin circles

4.      Ginger-1tsp,chopped

5.      Coriander powder-1tsp

6.      Garam masala-1/2 tsp

7.      Carrot-3tbsp,grated

8.      Oil-2tbsp

9.      Mustard seeds-less than ¼ tsp

10.  Curry leaves-1 sprig

11.  Salt

Method of preparation

1.      Gently separate the strings of idiyappam.Keep it aside.

2.      Heat oil in a frying pan. Splutter mustard seeds, add curry leaves, ginger ,green chilly stir for  2 minutes. Add chopped onion and salt. When the onion becomes soft add  all powders stir for a while. Add grated carrots, let it cook for 5 minute.

3.      Add strings of idiyappam into this. Mix gently. Sprinkle few drops of water. Close with a lid .keep in low flame for 5 minutes. Serve hot…

NOTES: you can enhance the taste by adding some shredded chicken or scrambled egg.