Hotel Style Lunch Sambar

Ingredients:

Thoor dal - 1 1/4 cup
Onion - 1 (thin slices)
Small onion - 10-12 
Tomato - 3 (fine chop)
Carrot - 1 
Beans - 3
Drumstick - 5 pieces
Brinjal - 1
Garlic - 6 (crush)
Tamrind - small lime size
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dry red chilly - 2
Hing -  a pinch
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Jaggery - Little
Ghee - 1 tbsp
Salt, Oil, Water - As reqd

Special Masala:

Channa dal - 1 tsp
Thoor dal - 1 tsp
Coriander seeds - 1 tsp
Black pepper corns - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Dry Red Chilly - 4
Curry leaves - a sprig
Hing - Little

Method:

• Dry roast items under "special masala".
• Saute in medium flame.
• Let it cool.
• Add hing and blend to fine powder.
• In a bowl add in dal, water, turmeric powder and hing.
• Pressure cook and mash dal and set aside.
• Soak tamrind in water for few mins.
• Strain and set aside.
• I boiled the cut veggies other than brinjal.
• You can add small onions without cutting.
• I reserved few and fine chopped rest of small onions.
• Heat gingely oil in pan.
• Add in mustard seeds, cumin seeds and curry leaves.
• Add in chilly and onion, garlic and saute in low flame.
• Add in tomatoes and cook till it turns mushy.
• Add in brinjal and saute.
• Add in spice powders, salt and mix well.
• Let it boil for 2-3 mins.
• Add in special masala (reserve little) and tamrind water.
• Mix well.
• Add in mashed dal and mix well.
• Add little water if needed.
• Cook in low flame for 5-6 mins.
• Sprinkle the reserved masala and mix it.
• Add in ghee and sprinkle coriander leaves.
• Serve hot.
• Goes good with rice/idly/dosa.

Potato Sagu

 

Ingredients:

Onion - 1 (small dices)

Tomato - 1 1/2 (small dices)

Potato - 2 

Green peas - 2 tbsp

Fennel powder - 1 tsp

Cumin powder - 1/2 tsp

Kashmiri chilly powder - 1 1/4 tsp

Ginger garlic paste - 1 1/2 tsp

Clove - 2

Cinnamon stick - 2 small pieces

Coriander leaves - Little (fine chop)

Salt, Water, Oil - As reqd

Method:

• Boil potato and peas and set aside.
• Heat oil in pan and add cloves and cinnamon sticks.
• Add in onion, ginger garlic paste and saute well.
• Add in tomatoes and cook in low flame.
• Cook till it turns mushy.
• Add in spice powders and little water and mix well.
• Add in mashed potatoes and boiled peas.
• Mix well.
• Add required water and mix well.
• Cook in low flame for 4-5 mins.
• Garnish with coriander leaves.
• Goes good with poori/chapathi.

Carrot Poreyal

 

Ingredients:

Carrot - 2 (fine chop)
Onion - 1 (fine chop)

Sambar thool - 1 1/2 tsp

Coconut - 2 tbsp (grated)

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry Red Chily - 1

Curry Leaves - a sprig

Oil, Water, Salt - As reqd

Method:

• Heat oil in pan and add mustard seeds, cumin seeds and urad dal.
• Add in dry red chilly, curry leaves and saute.
• Add in onions and saute.
• Add in carrots and saute for a while.
• Add in sambar thool, salt and mix well.
• Sprinkle water and cover and cook in low flame.
• Once done add in grated coconut and mix well.
• Serve hot with rice.

Capsicum Chutney

 

Ingredients:

Green Capsicum - 1 (diced)

Small Onion - 8

Garlic - 4

Dry Red Chilly - 4

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry Leaf - a sprig

Tamrind - small piece

Salt,Oil, Water - As reqd

Temper:

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry Red Chilly - 1

Method:

• Heat oil in pan and add urad dal and channa dal and saute.
• When it changes in color transfer to plate.
• Add in groundnuts and saute and transfer to plate.
• Add other ingredients and saute in low flame.
• Add capsicum at the end and saute till smell goes.
• Add salt and required water and blend it.
• Heat oil in pan, add in items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.

Groundnut / Peanut Chutney #3

 

Ingredients:

Groundnuts - 1 cup

Urad dal - 1 1/2 tsp

Garlic - 2

Dry Red Chilly - 4

Small onion - 5-6

Curry Leaves - a sprig

Coriander stem - Little

Tamrind - small piece

Salt, Water, Oil - As reqd

Temper:
Mustard seeds - 1 tsp

Dry Red Chilly - 1

Curry Leaves - a sprig

Method:

• Heat oil in pan and roast groundnut and set aside.
• Now add urad dal and saute in low flame.
• When color changes transfer to plate.
• Add in other ingredients one by one and saute.
• Let this cool.
• Add salt and blend it to chutney consistency.
• Heat oil in pan and add items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.