UDIPI SAMBHAR

Udipi sambhar is very famous in restaurants . When we go fir our vacation to Mumbai we go yo eat masala dosa especially for the sambhar. My kids love it. So I thought , why not prepare this at my house and give my kids. 

Ingredients

1 cup toor dal 

2 small brinjals - chopped

1 drumstick  cut into 2"long pieces 

lemon sized tamarind ball soaked in 1/2 cup water

2 green chilies - slit at the end

1/4 tsp turmeric powder

asafoetida - a pinch

salt to taste

1 tsp mustard seeds
2 tsp jaggery

 

 

To Fry & Grind :
1/4 cup grated coconut
1/2 tsp fenugreek seeds
1 tsp urad dal
6-7 dry red chilies
2 tsp coriander seeds
10 curry leaves
 

Method

Pressure cook toor dal with 2 cups of water for 3-4 whistles.
Remove from the heat and allow to cool. Once pressure settles, remove the lid and mash the dal. Keep it aside.
Heat 1 tbsp oil in a pan or kadhai. Add fenugreek seeds, urad dal and coriander seeds. Add curry leaves and broken chilies. Saute a while.
Add coconut and fry for a minute. Remove from the heat and allow to cool. Grind in a mixer adding little water to smooth paste. Keep it aside.
Heat 2 tbsp oil in pan or kadhai , add mustard seeds.
Add chopped vegetables and fry for a min.  ( I usually add carrots, potatoes too ). Add 1 cup water and cook it covered on medium flame for 5 mins.
Add tamarind squeezed water, turmeric powder and mix well.
Add little salt and cook for a minute.
Add mashed dal, jaggery and salt. Cook it covered for 2 mins. ( the quantity of jaggery depends on you, how much sweet the sambhar should be)
Add grounded paste and 1-2 cup water.
Cook it covered on low flame for 10-15 mins.
Serve hot with rice or idli/dosa.

EGG AND BEAN BURRITO

 

This is a tasty and easy breakfast burrito! We are always looking for some breakfast ideas for our weekend breakfasts. 

Ingredients

4 (10") whole wheat tortillas

1red onion finely chopped

1green chilli finely chopped

1/2 tsp cumin powder

1 can black beans, drained and rinsed

2 eggs

1/4 cup salsa 

1 Avacado, sliced

1-2 tbsp sriracha sauce

1 tbsp olive oil

Salt as per taste

Method

Heat a non stick frying pan. Add olive oil over medium heat.

Add chopped onions and chilli , cook until soft.

Add cumin powder, and drained black beans, stir. 

When beans are hot, add eggs and cook until fluffy, stirring with a fork. 

Add the salsa and mix thoroughly. Add salt . Turn off the heat.

Toast the tortillas for 1-2 minutes in a pan over medium heat . 

Lay out tortillas and divide the egg and bean mixture evenly among them. 

Now place the Avacado slices on top of it. 

Add 1 tbsp sriracha sauce on top of it. ( I like very spicy so I add on more sauce )

Roll it up and enjoy this burrito for a weeknight dinner or brunch. 

METHI LEAF THORAN

Methi leaves are known to have many medicinal properties. I got this recipe from my mom, more onion and grated coconut suppress bitterness of the fenugreek leaves. 

Fenugreek leaves (methi patta in hindi, uluva ila in malayalam) are abundantly found in Indian vegetable markets.  It is a highly nutritious and body cooling vegetable.  Eating fenugreek leaves at least three times a week would help you develop good health with proper digestion. As fenugreek leaves are iron rich, eating it regularly would help meet your iron requirements.

Ingredients

2 cups tender methi leaves

1/2 cup grated coconut

1/2 tsp turmeric

1 tsp chili ;powder

1 tsp cumin seeds

2 cloves garlic 

1 tsp mustard seed

2 tsp coconut oil

1 tsp raw rice

salt as per taste

Method

Clean the fenugreek leaves and wash them properly and soak it in water fpr 8-10 minutes. Chop th leaves fienly along with tender stalks.

Grind coconut, garlic, turmeric, cumin seeds,chili powder and salt.

Now heat the oil in a pan, when it is hot add the raw rice and  mustard seeds .

Then add the methi leaves along with the ground coconut mixture ,mix well. 

Close the lid and let it cook in the steam, you may add 1 to 2 tsp of water if its very dry.

Methi thoran is ready to be served with rice. 

EGG SALAD

Ingredients

1/2 cup romaine lettuce , torn into pieces

1 boiled egg, sliced 

3 radishes sliced finely

1 tsp Sunflower seeds

1 Avocado chopped

For Dressing

2 tsp Dijon mustard

1 tsp balsamic vinegar

Salt as per taste

1 tbsp olive oil

1 tsp lemon juice 

1/2tsp black pepper

Method

Mix all the dressing ingredients in a bowl except olive oil.
While whisking constantly, add the olive oil to the vinegar mix in a steady stream until you have a smooth emulsion.

Take a large bowl , add torn lettuce, radish slices, sunflower seeds and Avocado pieces.

Gently toss a generous portion of the dressing with the above until they are coated.  Taste to see if you like the amount of dressing, and adjust, if necessary.  
Next, arrange the sliced eggs on top of the salad. 

RASAM

Rasam is very good for cold and also for digestion. I made this rasam when i was having  cold and fever for a week and it did help me to soothen the cold . We use cumin seeds and black pepper as the main spices. You can increase or decrease the proportion of pepper to adjust with your taste and level of spice.

Ingredients

1 medium size tomato chopped roughly
1 lemon sized tamarind soaked in 1 cup water

½ tsp black pepper

Pinch turmeric powder
1 tsp cumin seed powder 
1tsp chilli powder

1 tsp black mustard seed

1/2 tsp asafoetida powder

4-5 garlic cloves chopped finely 

5-8 curry leaves

¼ cup coriander leaves with stem chopped 

2 tsp oil

Salt as per taste

Method

Heat a kadhai to medium heat. Add oil , once oil becomes hot add mustard seed,asafoetida and turmeric powder. 

Add chopped garlic and curry leaves , sauté until garlic turns soft. ( don't burn the garlic) 

Add chopped tomato, stir for 5 minutes until tomatoes becomes mushy.

Add tamarind water and water. 

Now add chilli powder, cumin seed powder , pepper powder and salt. 

Boil for 10 minutes. ( you can adjust the consistency of rasam as you want) 

Garnish with coriander leaves. 

BUFFALO DRUMSTICK

This is a super easy recipe for a weeknight supper. It's a finger food and baked version.
You can also make chicken wings with the same sauce. It's yummmmmmmyyyyy....

Ingredients

Chicken:

8 drumsticks

2 tablespoons vegetable oil

1 teaspoon chili powder

1 teaspoon garlic powder

Salt as per taste
Pepper as per taste

Spicy Sauce:

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup hot sauce

1 tablespoon BBQ sauce

Method

For the chicken: 
Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks.
Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag.
Toss the drumsticks in the seasoned oil to coat well.
Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, about 15-20 minutes or until done.

For the spicy sauce:
Mix together the butter, hot sauce and BBQ sauce in a large bowl.

Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes.

MANGALORE BAJI

Mangalore Bajji, as it is referred to in Karnataka is a popular food made from maida, curd(yogurt), rice flour, chopped onion(optional), coriander leaves, coconut, jeera, green chillies, and salt. It is also called Golibaje in Tulu. Mangaloreans often eat this at tea time. These bajji's are crispy outside and soft chewy inside.

Ingredients:

1 cup Flour

1 tbsp Rice flour
1/2 cup Yogurt or as required to bind well

2 nos Green chilli finely chopped

1 " piece Ginger finely chopped

1/4 tsp Baking soda 

Coriander leaves - few finely chopped

Salt - as needed (this requires very less salt so use accordingly)

Oil for deep frying

Method :

Mix all the above flour, spices to thick batter but in dropping consistency.

Keep aside for 15 to 20 minutes.

Parallely in the heavy bottom vessel heat the oil.

Now check the oil whether it is ready for frying, you can check just by dropping small ball in the oil, immediately if it comes up then it is ready.

Wet your fingers; take a small amount from the batter drop it in the oil, if the consistency is right, they by itself form beautiful balls.

Repeat the same for 4 to 5 at a time. Each time wet your fingers to make smooth ball.
Fry them to golden brown it just takes 2 to 3 minutes.

Serve hot with coconut chutney and enjoy your tea time.

Note: It is important to fry them in moderate heat, else they don't get cooked well inside.