SAMBAR / SIDE DISH FOR IDLY , DOSA , RICE

Fresh masala  sambar gives very good taste with idly , rice , dosa  even chapati also . Usually we use masala powder to prepare sambar daily, but  preparing fresh masala gives different taste to ur taste buds , it is easy to make also. 

Ingredients:-

1. Toor  dal                                 1 tcup
2. Carrot  finely chopped             1 big
3. Beens   finely chopped            6-8
4. Potato  finely chopped             1
5. Tomato                                   2 medium
6. Onion   cut in cubes                 1 big
7. Garlic cloves                           15-18
8. Cumin seeds                           1/2 tsp
9. Mustard seeds                         1/2 tsp 
10. Curry leaves                           8-10
11. Coriander leaves                    1/4 cup
12. Hing                                      1 pinch
13. Jaggery ( crushed)                1 big lemon size 
14. Salt  (as per ur taste)              2 tsp is required
15. Tamarind juice                      1/2 - 1 tcup

For grinding

1. Red chilly                                 5-6
2. Dry coconut                            1/2 cup
3. Dhaniya                                   2 tsp
4. Cumin seeds / jeera                1 tsp
5. Urad dal                                  1 tsp
6. Chana dal                               1 tsp
7. Methi/ fenugreek seeds         1/2 tsp   
8. Cinnamon                              1 inch 

Method:-
Keep ready all ingredients .

In a cooker add washed toor dal  , chopped carrot , beens , potato , tomato and add enough water close the lid and cook for 1 whistle . Let it cool.

In a small pan / kadai dry roast all ingredients  separately for 1 - 2 min mentioned under grinding ,  roast the red chilly at last by adding 2-3 drops of oil , after that add few garlic cloves(10) and 1/2 onion (cut in to big slices or cubes  )  and fry till u get golden  colour by adding few drops of oil. 

Except onion and garlic , grind all other roasted ingredients first , then add roasted onion , garlic and grind by adding little by little water till u get a smooth paste .

In a big vessel add 2- 3 tsp of oil heat it for 1 min , now add mustard seeds and cumin seeds when they splutter add curry leaves , hing , garlic cloves and saute for 1 min then add onion cubes and fry till golden colour.

Now add the cooked dal and vegetables to this seasoning , add grounded masala also and mix well .

Keep medium flame , add salt , jaggery , tamarind and mix well , let it boil for 12-15 min .

Finally add chopped coriander leaves and mix well , serve hot hot with idly / dosa / rice / raagi ball / jowar ball. So fresh masala sambar is ready to eat .

Plz comment below , it really motivates me to try new recipes , thank u.

CAPSICUM ZUNKA

"Capsicum zunka" is a different curry /side dish for  chapathy or roty . I learnt it from my friend's blog , and enjoyed a lot , ate in bare hands only  :)  . I tried  it for 2 times so now  posting it , so fallow the flame level and quantity and time of cooking to get exact taste and enjoy it. This is a flavor full and aromatic dish can be cooked in 30 min.I use standard measuring cups so that there should not be any confusion .

Ingredients:-

1. Capsicum      chopped             2 big
2. Onion            chopped             1 medium
3. Green chilly    chopped             2
4. Red chilly                                 2
5. Gram flour/ besan powder        1 &1/4 cup
6. Salt  (to ur taste )                     1 & 1/2 tsp

Spice powders

1. Jeera powder / cumin powder    1 tsp
2. Dhania /coriander powder          2 tsp
3. Red chilly powder                       1 tsp
4. Turmeric  powder                      1/4 tsp
5. Garam masala  powder             1/2 tsp
6. Amchoor powder                     1/2 tsp

Tempering

1. Mustard seeds                         1/4 tsp
2. Cumin seeds                            1/4 tsp
3. Curry leaves                            6-8
4. Hing/ asafoetida                       a pinch
5. Oil                                          1/2 cup

Preparation time: 10 min

Cooking time    : 20 min

Serves              : 4

Method:-

Keep a kadai or pan on stove , it should be dry , now add besan flour , dry roast it on low flame  for 4-5 min . Now remove it to a plate or bowl.

Add oil to kadai (don't add complete , reserve 2-3 tsp from it) heat it for 1 min , add hing , mustard & cumin seeds , when they crackle add curry leaves , next add red chilly (broken in to half ) after 1 min add chopped green chilly & onion and fry on high flame for 2 min , next add capsicum and saute for 5  min on medium flame .

Now add all spice powders and salt , if u don't have amchoor leave it , u can use tamarind liquid later to it. now mix  well so that all spices blend with capsicum , on low flame saute it for 5 min.

Next sprinkle the besan powder  1 tbsp , slowly  from one hand and mix well with other hand , repeat the procedure for 1 more tbsp of besan powder , now if u dint added amchoor , take 1/4 cup of tamarind liquid and spread it on curry and mix well , if u added amchoor continue the procedure of adding besan flour till it is finished .

Now add the remaining oil on curry and mix well on low flame for 5 min .

(If u don't want more oil sprinkle little water on curry in between adding besan flour , and leave the last step of adding oil )

That's it  your capsicum zunka is ready to eat , serve with hot chapathy / roty / phulka.

ALL THE BEST
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