Q IS FOR QUESTIONABLE! QUESTIONABLE SAMBHAR RECIPE BUT DELICIOUS!!!!

Q IS FOR QUESTIONABLE! QUESTIONABLE SAMBHAR RECIPE BUT DELICIOUS!!!
This is not an actual sambhar recipe but the result is definately "sambhar-like" and can be passed off as a very quick sambhar recipe!!!! This recipe came about cause through many many attempts of doing sambhar I could never quite master the true taste of sambhar and having a family that continously requested it I had to come up with an alternative!!!!

WHAT YOU NEED:
250G of drumstick, okra and/or mixed veggies.
1 large onion - diced
1 large tomato -  diced finely
2 green chillies - slit.
Ten curry leaves
1 tsp red chilli powder
1 tsp of coriander/cumin powder
1/4 tsp of turmeric
1 tsp of jaggery (you may substitute with sugar)
Small lemon sized piece of tamarind soaked and pulp extracted alternatively 1 tsp of ready made tamaring puree.
salt to taste
To temper: 1/2 tsp of mustard seeds
Big pinch of methi seeds (also known as fenegreek seeds)
Few curry leaves
Plus 3 cups of hot water
dash of oil

WHAT YOU DO:
1. Heat the oil and add the mustard seeds and allow to pop and sizzle.
2. Add the fenegreek/methi seeds and the curry leaves and be careful as they will splutter.
3. Add the onion and fry till translucent.
4. Add the veggies and tomato and a pinch of salt.
5. Now add the coriander/cuminpowder and the turmeric and stir to coat the veggies and stop it sticking on the bottom. you may need to add a dash of water to prevent this mix from burning.
6. once the raw smell has gone then add the jaggery and sugar and stir for a few mins.
7. now add 3 cups of hot water and stir well then place lid on and cook over low to medium heat for 10 mins....
8. Serve hot with rice..optional add coriander leaves....

P is for Pachadi

P IS FOR PACHADI.......PINK BEETROOT PACHADI

After a long break from my postings I have decided that I must get back into and inspire myself to delve into the joys and excitement of experimenting and cooking again. So here goes!!!!
 Pachadi is a traditional south indian side dish...Basically it means a pounded side... So versatile, so tasty and a huge variety... if you experiment you can basically turn any veggie and some fruits into a pachadi....and they really are tasty as you adjust to your tastes...if you like spice add more chilli, like tang add more tamarind, like salt well then you guessed it add more salt.....
This particular pachadi is pretty pink beetroot pachadi and tastes really fresh.....add yoghurt to it and turn it into a tasty dip for corn chips or pita...see so very versatile....

WHAT YOU NEED:
1 cup of grated beetroot
1 heaped tsp of ginger garlic paste (you can opt for just ginger if you wish but I am a garlic lover)
3 to 5 green chillies depending on how much a chilli lover you are....I like my pachadi to really pack a punch!
1/4 cup of desicated coconut
salt to taste
10 curry leaves (if have so optional)
1 tsp of black mustard seeds
1 tsp of oil
1/4 cup of yoghurt -  this is optional.. you can add or leave out up to you...the yoghurt will thin out and cool down the pachadi making it great as a dip for pita or corn chips....

WHAT YOU DO:
Super simple!
1. Steam or cook the beetroot with a little water.. I also throw in the chilli and ginger garlic paste to the beetroot while it is steaming or cooking to just take the raw edge away...Once cool quickly blend!
2. Mix the coconut and salt into the blended beetroot/chilli mix.
3. Heat oil over medium heat and add the mustard seeds followed by the curry leaf...careful as they will splutter and pop. Once they have popped pour over beetroot mix...Salt to taste and you are done!!!
4. If you wish mix in the yoghurt now for a different take on beetroot pachadi!!!

O IS FOR ONION.....ONION PACHADI

O IS FOR ONION PACHADI
A simple and quick side dish. What is a pachadi though? Basically it is anything that is pounded... often spicy and using either raw or cooked vegetables.. Served in a small amount as a side dish to rice or chapati....Surprisingly delicious...You can use either brown onions or red onions both give their own unique taste..

WHAT YOU NEED:
Onions (depending on how many ppl you are wanting to serve)
Red dried chillies (to taste... If you want mild taste then only use 1 or 2 but if you like it hot go for it and experiment)
Dash of oil (you may need to increase this if you making a large amount but you are only want to just coat the pan)

WHAT YOU DO:
1. Cut onions in half and then finely slice... I like to have long thin strands of onion but again it is up to your preference.
2. Heat the pan and the oil and saute the onions over low heat till they are well cooked.
3. Either serve as is or blitz for a smoother pureed pachadi.... serve with hot rice!!!!! delicious
   

K IS FOR KANDI....KANDI PODI

K IS FOR KANDI.....KANDI PODI
Lentils play a very important role in every vegetarian diet. Versatile, high in protein and carbohydrates, high in vitamins and minerals.....what more could you ask for from the humble little lentil.
There are numerous types of lentils: chana, mung, masoor are to name but a few. But this recipe calls for just two types. The kandi lentil also know as the tour dal lentil or yellow pigeon pea... it is very common in the indian household as it is used in the very popular dish known as sambhar.....and the nutty flavoured chana dal also known as the bengal lentil..Kandi powder is essential roasted lentils and chillis ground to a powder which then can be eaten with rice and ghee, sprinkled over curries or even eaten with idlis.
My favourite is to mix it with hot rice and ghee just delish!!!!!
(There are many different types of kandi podi aka gunpowder....this is just one)
Although this powder does keep well I like to make small quantities so it is always fresh.. Feel free to double the amounts if you wish.....

WHAT YOU NEED:
1/2 cup each of tour(kandi) and chana dal
1/2 tsp to 1 tsp of cumin seeds (adjust to suit your tastes but dont add too much or the cumin taste will be overpowering)
5 dried red chillies (less or more up to how hot you like it)
pinch of asafoetida
salt (if you wish you can omit this and add it later when serving)
1 tsp of oil
optional: fresh or dried curry leaves about 9 or 10 leaves

WHAT YOU DO:
1. Heat pan over medium heat and dry fry the lentils (one type at a time) till dark golden and smelling lovely. BE CAREFUL NOT TO BURN
2. Set aside the roasted lentils and add about one tsp to the pan and allow to heat. Add the cumin seeds, red chillies and asafoetida and allow to splutter. Set aside
3. Once all cool then grind together. Done! Simple, quick and easy!!!!!!

G IS FOR GRAM, GRAM ,GRAM.... GRAM DAL CHUTNEY

G IS FOR GRAM, GRAM, GRAM....GRAM DAL CHUTNEY
Gram dal also known as chana dal or bengal dal...It is pale yellow and almost nutty! Very versatile and great when made into a chutney to serve with dosa and idly!
Quick and easy gram dal chutney!

WHAT YOU NEED:
About 3 to 4 tbs of gram dal (Roasted)
About 1 to 11/2 cup of dessicated coconut
5 small dried red chillies
1/2 tsp of mustard seeds
5 curry leaves
salt to taste
Tsp of oil for tempering the mustard seeds.

WHAT YOU DO:
1. Dry roast the chana dal till medium to dark golden. Be careful not to burn as you will have to discard and start again.
2. Allow to cool and grind to a fine powder and mix this with the coconut and salt.
3. Heat the oil and temper the mustard seeds, curry leaves and red chillies. (alternatively you can dry roast the chillies and add this to the chana prior to grinding)
4. Add some water to the gram/coconut mix till you get desired chutney consistency.
5. Add the tempered mix and combine.
Serve with idli or dosa....

B IS FOR BEETROOT PACHADI

B IS FOR BEETROOT PACHADI
Next is B! B is for ball, blanket and beetroot! Beetroot Pachadi is a delicious side to rice and the gorgeous pink colour will brighten any party table!

WHAT YOU NEED:
3 small raw beetroot (Peeled and chopped or grated saves on cooking time)
1 small onion (thinly sliced)
2 green chillies
3 tbs of coconut desicated
1/2 tsp to 1 tsp of black pepper corns
2 tbs of channa dal
2 tbs of urid dal
1 tsp of cumin seeds
1 tsp of fennel seeds
1 tsp of coriander seeds
3 to 5 small dried red chillies
small amount of tamarind or tamarind paste (dont add too much or it will overpower the beetroot flavour)
salt to taste
Couple tsp of oil

WHAT YOU DO:
1. Take a pan and over low heat add some oil followed by urid dal, channa dal, dried red chillies, cumin seeds, fennel seeds, coriander seeds and black peppercorns.
2. Allow them to brown slightly
3. Once slightly brown then add the thinly sliced onions once brown remove this mix and set aside.
4. Take the pan and add the grated or chopped beetroot and the green chillies and add a little water to cover the bottom of the pan to help the beetroot cook. (grated beetroot will not need as much water as it will cook faster)
5.Once the beetroot is cooked(easy to stick a fork in the pieces) and the water is gone the add the shredded coconut and stir and combine the two dishes (the dal/spice/onion mix and the beetroot/chilli mix).
6. Blitz in a food processor and add salt and tamarind to taste.

Option: For a more rustic look grate the beetroot and skip the food processor.
Option: Add this to thick yoghurt and combine for a lovely dip.

Sundried Tomato and Onion Pachadi

SUNDRIED TOMATO AND ONION PACHADI

A jar of semi sundried tomatos had been sitting in my fridge just asking to be used in an inventive and new way. Sundried tomato and onion pachadi was what came about and much to my hubby surprise tasted quite delicious. I served this with white rice but as it tasted just great would go really well with dosa or idlis.

WHAT YOU NEED:
Semi dried tomatos ( I used about a third of a jar which was about 25 pieces) -  finely chopped
1 onion finely chopped
6 dried red chillies (adjust to taste)
1  to 2 tsp of ginger and garlic paste
salt to taste
1 tsp of oil
water to adjust consistency during grinding.

WHAT YOU DO:
1. Heat small pan and add the oil.
2. Once warm and the onion and fry for a couple of mins.
3. Add the ginger and garlic paste followed by the dried red chilis  and fry for a few more mins.
4. Add the sun dried tomatos and fry till raw smell has gone.
5. Add salt to taste and allow to cool.
6. Grind to desired consistency by adding required water.
7. Serve......

Tomato and Peanut Chutney

TOMATO AND PEANUT CHUTNEY
A delicious side to serve with idlis and dosa. Can be served mild to very hot!!!!!!!!!Up to you!! Can be stored for 2 to 3 days in an air tight container in the fridge however it does tend to loose its flavour.

WHAT YOU NEED:
3 to 4 tomatos (medium sized and diced)
1/2 cup of peanuts (skinless and roasted)If the peanuts are salted remember to taste the chutney before you add salt to avoid excess salt.
Aprox 1 tablespoon of tamarind paste (you may need to add more or less depending on the tartness of the tomatos and your taste buds.)
1 tsp of cumin seeds
2 green chillis (Add more if you want it hot)
2 tsp of ginger garlic paste
1 tsp oil
1/2 tsp of sugar
fresh coriander leaves (optional)
salt to taste
WHAT YOU DO:
1.  Roast the peanuts over medium heat. Be careful not to burn. (Skip this step if the peanuts are already roasted)
2. Heat oil and add the cumin seeds followed by the green chilli and cook for aprox 5 mins. Set aside to cool.
3. Add tomatos (diced) and ginger garlic paste to pan and cook down till most of the water has gone. Aprox 5 to 7 mins. Set aside to cool.
4. In a blender/food processor add the peanuts, cumin/chilli mix, tomatos, salt and sugar and coriander leaves. Process till smooth.
Great served with idli or dosa.

Matar and Gjar Chapati ( Pea and Carrot Chapati)

MATAR AND GAJAR CHAPATI (PEA AND CARROT CHAPATI)
A simple chapati with hidden nutrition. Great for kids with the bright colours of orange and green poking through the normally slightly dull looking chapati!!!

WHAT YOU NEED:
2 carrots grated (fine or not it is up to you)
About 1/4 cup of green peas (quickly cooked till just done)
1/4 cup finely chopped onion
1/2 tsp cumin seeds
pinch of turmeric
1 tsp of garam masala
1/2 tsp of ginger paste
1/2 tsp garlic paste
1 tsp red chilli powder (optional)
salt to taste
1 1/5 cups of wheat flour
2 tbs oil
Enough warm water or warm milk to form a soft dough.

WHAT YOU DO:
1. Heat oil in a pan and add the cumin seeds.
2. When the cumin seeds start to sizzle add the onion and ginger/garlic pastes.
3. When the onion starts turning brown the add the grated carrots and saute for 5 mins or till the cooked.
4. Add the garam masala, turmeric and red chilli powder and salt. Saute for a further 5 mins. Stirring and squashing the peas.
5. Remove this mixture and set aside till cool.
6. In a large bowl mix wheat flour, carrot and pea mixture, oil followed by enough warm water or milk to make a smooth soft dough.
7. Knead till well combined and a nice dough is formed and set aside for an hour.
8. Divide the dough and make small balls. Roll these balls into large flat discs.
9. Heat a flat pan and place the chapati on the pan. Cook on one side and then drizzle a little oil on the uncooked side and flip and cook till done on the other side. Keep uncooked dough covered to prevent drying. Wrap cooked chapati in a warm clean tea towel till serving.
10. Yummy and healthy carrot and pea chapati are ready.

Ulli Pachadi (Onion pickle)

ULLI PACHADI (ONION PICKLE)
Quick, easy, spicy and delicious!!!!!!

WHAT YOU NEED:
2 large onions- sliced or diced
2-3 dried red chilli ( add more if you like it spicy)
1/2 tsp cumin seeds
1 tbsp urad dal
1/2 tbsp tamarind extract
1/2 tsp jaggery or sugar ( I used white sugar)
salt to taste
1 tsp mustard seeds
curry leaves (optional)
oil for frying

WHAT YOU DO:
1. Heat a few tsps of oil in a pan over medium heat and add cumin seeds, urad dal, dried red chillis and fry a little.
2. You can either add the onions straight in but if you are afraid of burning the dals and red chilli then removed them first and set aside while you fry the onions.
3. Once onions are cooked down add tamarind and sugar(or jaggery) and the dals/chilli that you set aside.
4. Once mixed cook for a 1 to 2 mins on low heat and remove and grind. Set aside. Adjust salt if necessary.
5. Heat some oil and add mustard seeds and curry leaves and allow mustard seeds to pop.
6. Pour this on top of the ground onion mix.
7. Serve with hot rice!!!

Quick Coconut Chutney

QUICK COCONUT CHUTNEY
Breakfast is often a rushed affair. Time poor leads to reaching to a box of cereal. With this quick coconut chutney recipe you can whip up in a jiffy to serve with steamed idli or dosa.

WHAT YOU NEED:
70 grams of dessicated coconut
1/2 tsp to 1 tsp of tamarind paste ( depending on your liking) dissolved in a small cup of warm water.
1 small green chilli (add more for a extra hot punch)
1 sprig of curry leaves
1/2 tsp mustard seeds.
1 to 2 dry red chillli
salt to taste

WHAT TO DO:
1. Place the coconut, green chilli, tamarind/water solution and salt into a small blender and whizz till combined. Add more water if you prefer a runnier coconut chutney. Set aside
2. Heat oil in a small pan and add mustard seeds, dry red chillis and curry leaves. Allow to sizzle and pop.
3. Pour over coconut mixture and serve.

Pudina Pachadi (Mint Pickle)

PUDINA PACHADI (MINT PICKLE)
A great addition to any meal. Mix with hot white rice and ghee.

WHAT YOU NEED:
About 2 cups of fresh mint. Leaves removed ans stems discarded.
1 tbs chana dal
1 tbs urid dal
pinch of asafoetida
small bit of tamarind soaked in a little water ( i used about half a tbs tamarind in just enough water to cover it in a rice cup)
5 red chillis dry
2 tbs oil

WHAT YOU DO:
1. Heat oil and fry the chana, urid and dry red chillies with the asafoetida.
2. There are two ways to go here. 1. when the above is about half way done throw in the tamarind water and mint leaves and cook till mint cooked being careful not to burn the dals and red chilli.
Alternatively cook the dals and red chilli till done remove and cook the mint and tamarind then combine the two and season with salt and allow to cool then blend(grind together) to a desirable consistency. Should be paste like but not runny paste)
I enjoy this mint pachadi mixed with ghee and rice.

Cumin and Red Chilli Raitha

CUMIN AND RED CHILLI RAITHA
A delicious and refreshing side to a vareity of dishes including briyani, tomato rice. Refreshes the palette!!!

WHAT YOU NEED:
1 cup of plain yoghurt (Greek or Natural)
1 tsp of cumin powder
1/4 tsp red chilli powder
2 tbs of water ( a bit less if you think you yoghurt is already quite runny)
1 small cucumber - diced
Salt to taste

WHAT YOU DO:
1.Beat the salt, water and yoghurt together till smooth.
2. Add the red chilli powder and cumin and mix.
3. Add the cucumber and mix.
4. Refridgerate for a few hrs to let the flavour develop.

Spicy Peanut Chutney type#1

SPICY PEANUT CHUTNEY #1
A delicious and spicy side to serve with hot steamed idli or dosas. You can adjust the number of chilli to increase or decrease the level of spice. (Can be stored in the fridge in a sealed container for 2 or 3 days)

WHAT YOU NEED:
1 cup of peanuts
5 dry red chilli ( You can adjust the number of chillis to suit your tastebuds)
Salt to taste
1 piece of tamarind the size of one small lime soaked in hot water for 10 mins

WHAT TO DO:
1. Dry roast the peanuts and red chilli in a pan over medium heat until a delicious aroma is released. ( Be careful not to burn as this will ruin the taste of the chutney) Cool.
2. Grind the peanuts and chilli and add salt to taste.
3. Squeeze the tamarind and discard. Slowly add the tamarind water till you get the consistency and taste you prefer.
4. Chutney is done and ready to be served with steamy idlis or crispy dosas.