IDLY SAMBAR

2 cups Boiled rice

1 cup Raw rice

3/4 cup urad-dal

Salt

1 pinch cooking soda

Method:

Wash and Soak Boiled rice, Raw rice and urad dal for 6 to 8 hrs.

Grind urad dal first and then grind both rice (you can add the soaked urad dal water to grind

the rice and also the soaked rice water, take care not to add more water, the batter should be

thick. Add salt and cooking soda to the batter and mix well. Keep overnight.

Ingredients:


In the morning, mix well the batter. check the consistency of the batter. if it is very thick add

little water and stir. Now steam cook the idlies in idly cooker for 8 to 10 mins. Do apply some oil

to the idly plates for it allows the idly not to stick to plates.

SAMBAR

Ingredients:

1/2 cup toor dal

2 cups water

salt

turmeric

3 tbsp oil

2 chopped tomatoes

2 chopped onions

coriander leaves, curry leaves

1 pinch hing

1tsp mustard seeds

2 to 3 Red chillies

2 tbsp red chilli powder

1 tennis ball size tamarind juice

jaggery according to taste

2 tbsp sambar powder

sambar powder recipe:

Ingredients

1 tbsp coriander seeds

1 tbsp chana dal

1/2 tbsp urad dal

1/4 tbsp moong dal

1/2 tsp mustard seeds

1/4 tsp methi seeds

1/4 tsp jeera seeds

3 to 4 pepper seeds

2 to 3 medium cinnamon stick

Roast all the sambar powder ingredients and grind to a semi half powder. Keep this ready

before hand.

Method:

cook dal, turmeric, coriander leaves, curry leaves, 1tsp oil, with 2 cups of water in pressure

cooker. Heat the remaining oil in deep kadai. Add mustard seeds,when they start spluttering

add curry leaves, hing, red chilly one by one.

Add chopped onions and stir cook for 2 mins. then add chopped tomatoes, allow it to cook for

2 mins. add salt, red chilli powder , tamarind juice, and jaggery. after 2 mins add sambar

powder and stir cook for 5 to 8 mins.

Mash the dal throughly and mix this in the kadai. Boil for 3 to 4 mins. you can

add grated fresh coconut and lassan pieces for taste. But I prefer not to add.

Garnish sambar with chopped coriander leaves. Serve Hot Idly with sambar.

For mouth watering coriandder chutney see my earlier posts.

BHARELI BHINDI

Ingredients

• 30 Bhindi/Okra, small-size
• 5-6 leaves Curry leaves
• 2 tbsp Coriander leaves, chopped
• 1½ cup Besan/Gram flour
• 1 tsp Red chilli powder
• ¼ tsp Turmeric Powder
• 1 tsp Coriander-cumin powder
• 1 tsp Sesame Seeds
• 1 tsp Sugar
• ½ tsp Amchur powder (Mango powder)
• 6-7 tsp Oil
• 1 tsp Fresh coconut, shredded
• Salt to taste

Directions


Stuffing

1. Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes).
2. Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing.

 Preparation

1. Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart.
2. Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt.
3. Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool.
4. Stuff each okra with the stuffing mixture carefully and keep aside.
5. Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt.
6. Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides.
7. Add remaining stuffing mixture and cook for another 3-5 minutes.
8. Garnish with shredded coconut and coriander leaves. 
9. Serve hot with Rice and Roti/Roti/Chapatis.

Marwari Shahi Gatta Kadhi

Though i'm a Rajasthani, but seriously i don't know much of rajasthani cooking. I ate everthing my mom made, but was never much interested in its recipes. And as we were born and brought up in a cosmopolitan city, all the cusines from all parts of india were so mixed up that we could hardly differenciate. For us south indian idli dosa, gujrati dhokla or gatta kadhi or punjabi chole ,these all were our regular meals.So when this event RCI Rajasthan was accounced, and i read comments that people don't know much about rajasthani cuisine, i was in the same plate.....haha
But hey, i know some, so here goes my first one...

Ingredients:

For the gattas

3/4 cup Bengal gram flour (besan)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/2 tspn ajwain (carom seeds)
a pinch baking powder
2 tsp oil
salt to taste

For the kadhi 

2 cups curds, beaten
1 tbsp Bengal gram flour (besan)
4 to 6 curry leaves
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)

1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tsp oil
salt to taste

For garnish

2 tablespoons chopped coriander

Method:

For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tbsp of water.
Knead well, rest it for 10 minutes and then divide into three or four equal portions, roll them in cylindrical shape

Papad Ki Subzi

Papad is a dried rice or flour based pancake which can be consumed wither by frying or by roasting. Papad is served as a snack, an accompaniment or an appetizer. Papads are available off the shelf or you can make your own.

Ingredients : 

200 gms - Papad (fried and broken into 2/3 inch pieces)
6 tbsp - Ghee
300 gms - Yoghurt
1 tsp - Cumin seeds
2 tbsp - Coriander powder
1 tsp - Red chilly powder
4 tbsp - Ginger-garlic paste
1 tsp - Chopped ginger
1 tbsp - Chopped green chillies
2 tbsp - Chopped fresh coriander
Salt to taste .

cooking Instructions :

- Heat ghee in a pan add the cumin seeds.when it crackles add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
- Saute for 3-4 minutes over medium heat, add chopped ginger and green chillies.
- Add the beaten yogurt and saute for another 3 minutes.
- Add 1 cup of water and bring to a boil.
- Put the papad pieces into the boiling gravy and simmer for 6 - 7 minutes.
- Season to taste, remembering that papad is already salted. Garnish with fresh coriander.

south mix veg bhindi

Ingredients :

1 cup- chopped ladies finger
1 cup - Lighlty whipped yoghurt
1 cup - Chopped Okra
1 no - Onion
2 tbsp - Corriander powder
1/2 tbsp - Red chilli powder
4 stalks - Mint
3 stalks - Cilantro( Corriander)
4 tbsp - Oil
1/4 tsp - Turmeric Powder
Salt to taste

Cooking Instructions :

- Heat oil add onion,okra & chopped ladies finger add turmeric and fry till okra & ladies finger  softens and cooked
- Add coriander powder and red chilli powder, saute for 1 more min
- Once okra is completely cooked, add salt and whipped yogurt.
- Cook for 3 min, add chopped mint leaves and switch off the heat
- Serve with any rice preparation

gatta sabzi

Ingredients :

200 gms - Besan
1 tsp - Coriander seeds
2 tbsp - Ghee 
250 gms - Curd
Salt to taste
2 tsp - Oil
1 tsp - Red chilly powder 
1/4 Tsp - Turmeric Powder

Cooking Instructions :

- Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. - Make a stiff dough and make 6 thin and long sausages of the dough.
- Put these sausages in boiling water and cook for 5 minutes.
- Cut these gattas into small pieces and keep aside.
- Strain the curd through a strainer.Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander seeds powder and turmeric to the curd, mix well and add the gatta pieces.
- Heat oil, slutter cumin and add the curd mixture.Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
- Simmer the flame and cook for another 5-7 minutes.
- Remove from heat and add red chilly powder