HOME MADE SAMBAR POWDER / MASALA POWDER / SAMBAR PUDI

Todays post is home made sambar powder / masala powder . Actually i wanted to try small quantity so that to try first time it will be easy , but as it was about to empty in my kitchen did more only can't do same thing again n again. Somebody asked me to post this so i took pics n posting here. To look it is not beautiful but it is a very important ingredient to prepare side dishes like sambar , curry  daily , so it should be present always  in every kitchen .

Ingredients :-
Fry for 2 min
Urad dal                                                   25 gm
Chana dal                                                 25 gm
Moong dal                                                25 gm
Fenugreek seeds/ methi                             25 gm
Mustard seeds                                          25 gm

Fry for 1 min
Poppy seeds / khus khus                            25 gm or little more(keep low flame)
Cardamom                                                25 gm
Cloves                                                       25 gm
Pepper                                                       25gm
Cinnamon                                                 25 gm
Star anise / chakra moggu                          25 gm
Nutmeg /jayekaye                                     1 piece
Kapok buds /Marathi moggu                      25 gm
sha jeera                                                   50 gm
Black cardamom /kadu yelakki                4 piece  (optional)  
Hybrid marathi moggu                            4 piece  (optional)      

Fry for 1/2 min
Crystal hing                                             1 tsp (keep low flame)
Mace /javitri                                            2 flowers( keep low flame)

Fry for 10 min
Coriander seeds / dhaniya                         1/2 kg
Cumin seeds / jeera                                   400 gm

Note:  It will be very strong so need to put little only .  For eg : if sambar is doing for 4 people then                1/2 tsp - 1 tsp is enough .
Method:-
Keep ready all ingredients first . I have not added turmeric as i add it separately while cooking .

Keep a dry kadai and heat it for 2 min , keep medium flame  add one ingredient and dry roast , like this each ingredient should be separately roasted according to time mentioned above and then put in a big dry kadai or vessel so that finally you can mix all the ingredients . You need to keep roasting , don't  stop in between  otherwise ingredient will burn . If you want to keep low flame then need to increase the roasting time .

                           

                               Cardamoms should be roasted till they are puffy .

 Roast the cumin seeds in two parts (5m + 5m) 5 min for 1/4 kg, so that they can be roasted perfectly .

                               This is sha jeera very thin jeera .

After roasting all ingredients , mix them  and allow to cool 1-2 hrs. You can make powder in home using mixer jar or it can be done in machine out side where chilli powder is done . If you are doing small quantity then it can be done in home only other wise its better to make powder in machine .  

After making powder you need to filter it , again you will get  rough powder keep it aside after collecting enough amount of rough powder again make powder in mixer jar . 

                           

Finally you will get nice powder , store it in  dry air tight box . 

                               So here is spicy sambar / masala powder

                         Plz comment below if u like this post it really motivates me  , thank you .

BRINJAL CURRY / BAINGAN KI SABZI / BADANEKAYE PALYA

Remember my "Rotti post" ? with rotti i showed brinjal curry also but couldn't post it . So today i made it again to post . It came very well  :)  easy to make also . It is Karnataka's famous side dish , you can also see it in many hotel's serving it with chapati / rotti  as a side dish in meals . Also in many functions it is cooked and served as North and South Karnataka people love it a lot.

Some body asked me to post it 1 month back only but i was busy with my son's exams and trip ,  so finally am giving surprise to her who asked me this brinjal curry :) . Let us take a look at this delicious brinjal curry .

Ingredients:-

1. Brinjal                                      1/4 kg  (3-4)
2. Onion   sliced                           2 medium
3. Chilly  split                               3-5  
4. Curry leaves                              8-10
5. Mustard seeds                           1/2 tsp
6. Cumin seeds                             1/2 tsp
7. Tamarind juice                         1/2 tcup
8. Sambar powder(home made)   1 tsp full
9. Turmeric powder                      1/2 tsp
10. Jaggery                                     1 lemon size or little more
11. Salt   (as per ur taste)                1 tsp
12. Oil                                            1 table spn
13. Groundnuts/peanuts                 2-3 tsp
14. Niger seeds / gurellu               2-3 tsp
15. Roasted gram powder            2 tsp
16. Water                                      5 tcups

To grind

1. Chopped / grated coconut               1/2 cup
2. Garlic cloves                                   10-12
3. Cumin seeds/jeera                           1 tsp

 Method:-

Roast the niger seeds and peanuts together for 2-3 min on low flame and allow it to cool for 5 min.

Take a small blender it should be dry , after cooling add them to blender and make powder (grind for few seconds).Remove the powder to a plate or bowl and keep it aside.

To the same jar add ingredients mentioned under "To grind" grind for few seconds without adding water and keep it aside .

Keep a dry kadai/pan , keep medium flame  add oil  heat it for 2 min , add mustard , cumin seeds when they splutter add curry leaves chilly fry for 1 min.Now add onion slices fry for 2-3 min , add 3 tcups of water , now start cutting brinjal . now  water is warm in kadai so directly cut and add the brinjal to kadai and mix well , let it cook for 4-5 min.

Now add salt , jaggery , tamarind juice , and grounded coconut mixture , 2 tcup of water and mix well . let it cook for 2-3 min stir in between.Add sambar powder and turmeric powder also and mix well.

Now add peanut n niger seeds powder , mix well . Close the lid and stir in between , cook for 6-7 min , you can see curry starts boiling after 4-5 min .

Finally spread roasted gram powder and mix well , turn off the stove .

 Serve hot hot brinjal curry with roti/ chapati / phulka / rice / akki rotti , it goes well .
Note : -
1. After cooling curry will thicken so if you want add little more water while cooking according to         gravy thickness you want .
2. You can also add capsicum slices with brinjal , it will also blend nicely .
3. If you have roasted peanut powder and Niger seeds powder separately u can add them separately         no need to  make the powder  again.

Plz comment below if u like this post , it really motivates me , thank u.

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.

BESAN LADDU / GRAM FLOUR LADDU / HOME MADE SWEET

" Happy New Year  " to all of you  :) . Let us welcome new year -2015 with home made delicious sweet  so for this new year am sharing with you all an easy , yummy desert " Besan Laddu " , amma's recipe :)  . On request of my kid i prepared this laddu and he told its super . 2014 was my favourite year as i started my blog . Hope 2015 gives loads of happiness and success to all of us , enjoy.....  

Ingredients:-

1. Gram flour / besan                          1 & 1/2 cup
2. Sugar                                               3/4  - 1 cup
3. Cardamom                                       4
4. Ghee                                                1/2 cup
5. Cashews, Raisons , Almonds         chopped

Method:-

Keep a dry kadai on low flame , add besan to it , add little by little ghee and fry for 15 min , you can see ghee starts leaving so now turn off the stove and let it cool for 25 min . This quantity makes 12 laddu's.

By the time it cools  , fry the dry fruits in 1 tsp of ghee till they are golden colour  and add them to besan .  In a blender/ mixer jar ( should be dry ) add sugar and cardamom and make sugar powder and keep it aside . 

After besan cools add sugar powder and mix well with spachula first , then mix nicely  with hand to break lumps .

Greace ur hands with 2 drops of ghee , take little besan mixture and press with hand 2-3 times ,then roll it using both palms to make laddu , keep it on a plate . Repeat the same procedure for the rest of mixture and allow the laddu's to set for 30 - 45 min . 

Now you can have besan laddu and enjoy ....

ZUNKA / GRAM FLOUR CURRY / NORTH KARNATAKA CURRY / BESAN KI SUBZI

"Zunka" is a easy and tasty side dish for chapatti and roti . It is a famous North Karnataka dish , in Bangalore also its available in North Karnataka restaurants  or food selling shops. Zunka is an authentic side dish which needs very few ingredients which will be present in every kitchen . And it can be prepared in 15 to 20 min  , when you feel bore to eat same veg's try this and enjoy .

Ingredients:-

1. Gram flour                    1 cup
2. Water                            1& 1/4  or little more
3. Onion chopped             2
4. Chilly chopped             3-4
5. Curry leaves chopped   8-10
6. Coriander chopped       1/4 cup
7. Dry coconut grated       1/4 cup
8. Hing                              1 pinch
9. Salt                                1 tsp
10. Sugar                             1 tsp
11. Mustard seeds                1/2 tsp
12. Turmeric powder          1/4 tsp
13. Oil                                 1 table spoon

Method:-
Keep a kadai / pan add gram flour to it and dry roast for 5-6 min on low flame . Saute  in between . Now remove the flour to a plate .

To the same  kadai add oil heat it for 1 min , add mustard seeds when they crackle add curry leaves , hing fry for 1 min, add chilly after 1 min add onion fry for 2 min on medium flame , add turmeric powder mix well . When onion becomes translucent (it may take 3-4 min) add salt and sugar mix well.

Now add water let it boil . Take a steel plate having the edge (better to take small plate to get thick slices of zunka) spread 1/2 tsp ghee / oil on plate .  when water starts boiling , after 2-3 min reduce the flame , slowly add roasted flour  from one hand and mix well with other hand (just like u do upma). Let it be on low flame for 5 min , mix well in between . You may feel difficult to mix after adding complete flour as it thickens , slowly mix .

Now transfer the content of kadai to plate and spread with spachula immediately spread chopped coriander and grated dry coconut / desiccated  coconut and tap with spachula . Let it cool for 3-4 min now cut it with a knife to desired shapes .

Yummy zunka is ready to serve with hot -hot chapatti / roti.

Plz comment below if u like this post , thank u .