Idli Sambhar

Idli Sambhar

Idli Sambhar and coconut chutney....a perfect and most nutritious morning meal. Idli Sambhar is a South Indian delight light on the stomach and easy to digest. Idli Sambhar is one of the most popular traditional South Indian dish.

Idli prepared with fermented batter of rice and black gram dal( urd dal), sambhar made from pigeon peas (toovar dal), vegetables, tamarind and spices. This dish is very easy to prepare and can be served as main course, side dish or breakfast. Its a prefect meal itself.

Ingredients:

For idli:

1 cup urad dal 

3 cups rice

1/2 tsp fenugreek seeds

Oil as required

Salt to taste

For sambhar:

1 cup toover dal

2 tomato chopped

1 onion chopped

2 brinjal chopped

1 potato chopped

7-8 curry leaves

1/2 cup pumpkin

1/2 tsp mustard sees

1 tsp red chili powder

1/2 tsp cumin seeds

1 tbsp tamarind pulp

2 tsp sambhar masala
1 tbsp coriander leaves

1 tbsp oil

Salt to taste

Method:

For idli:

1. Clean, wash, soak urad dal and fenugreek seeds in water for 4-5 hours.

2. Clean, wash & soak rice in water for 4-5 hours.

3. Drain, add urad dal , fenugreek seeds, some water in a wet grinder,
    make a smooth paste.

4. Pour this paste to a big bowl.

5. Now add rice to same grinder with water and make a smooth paste.

6. Add this paste to dal paste and mix well.

7. Keep this paste for fermentation overnight.

8. For preparing idli add salt to idli paste and mix well.

9. Heat the idli steamer, add some water and let the water boil.

10. Grease the idli mould with oil. now pour a spoon full of batter in
      greased idli moulds.

11. Steam idlies for 10-12 mins.

12. Wet a knife, remove each idli with the help of knife and place it in a plate.

13. Serve hot idli with sambhar and coconut chutney.

For sambhar:

1. Clean, wash and add toovar dal to pressure cooker, add barinjal, potato,

     tomato, pumpkin, water and cook it till done.

2. Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves when they

    crackle, add onion, cook till it become golden brown.

3. Now add red chili powder, cooked dal, vegetables and mix well.

4. Next add tamarind pulp, sambhar masala, salt and water as required,

5. Let it come to a boil and cook for another 2-3 mins.

6. Serve hot sambhar with idli and coconut chutney.

Tips:

1. In sambhar you can add other vegetables of your choice like carrot,
    drum sticks etc.

2. Sugar can be added to sambhar, if you are fond of sweetness.

3. If don't have idli steamer you can use pressure cooker. keep idli stand in
    cooker and don't forget to remove whistle.

4. You can also add some soaked poha or cooked rice to idli paste while
    you are grinding rice.

5. Don't over ferment idli batter otherwise idli will become sour.

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Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala is a very popular Indian vegetarian curry. Paneer (Indian cottage cheese) cooked in buttery, silky sauce of tomato, cashew nut paste, onion paste and a variety of spices. This awesome and finger licking dish can be prepared for any party or special occasion. It can be served with tandoori roti, naan, kulcha, paratha or rice. You will surly love this dish.

Ingredients:

200 gms paneer cut into cubes

1 cup onion paste

1 cup tomato puree

1/2 cup cashew nut paste

1 tbsp ginger garlic paste

1 tbsp kasuri methi

1 tbsp coriander leaves

1 tsp red chili powder

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1/2 tsp garam masala

2-3 green chili chopped

1 tbsp fresh cream

1/2 tsp sugar

1 tbsp oil

Salt to taste

Method:

1. Heat oil in a pan add mustard seeds, cumin seeds, when seeds crackle

    add onion paste, stir & cook till onion become light brown.

2. Next add green chili, ginger garlic paste & cook for some time.

3. Now add tomato puree & stir till oil separates.

4. Add cashew nut paste, red chili powder, garam masala and mix well.

5. Add paneer cubes, kasuri methi, some water and cook for 1-2 mins.

6. Lastly add some fresh cream, sugar and cook for few sec.

7. Remove from heat and transfer it into a serving bowl.

8. Garnish with coriander leaves & fresh cream.

9. Serve hot.

Tips:

1. Use fresh & red ripe tomatoes for best curry color.

2. Tofu can be used if paneer is not available.

3. Milk can replace water in this dish.

4. You can shallow fried paneer if you like.

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