Sambhar Vada

Ingredients

Urad Dal 250 gm
A pinch Soda-bi-carb
Salt To taste
Oil for deep frying

Procedure

1. Soak dal overnight. Drain off the water.
2. Grind it in grinder without using water.
3. Heat oil in karahi. By the time the oil gets heated, beat the paste with the help of very little water till it becomes fluffy.
4. Add salt and soda-bi-carb.
5. Wet your palm, spread 1 tbsp of the paste on it, make a hole in the center and give the desired shape.

6. Carefully remove it from your palm and fry to a golden brown color.






7. Serve hot with Sambar and Chutney.

Curd Rice

Ingredient :

1 Cup Rice
1 Cup Yogurt
2 Green Chillies
2 Red Dry Chillies
1 Inch Ginger (grated)
1 tsp mustered Seeds
1 tsp jeera
1 tbsp Urad Daal
1 tbsp Chana Daal
50 Gm Cashew
50 Gm Raisins
6-7 Curry Leaves
Coriander leaves to garnish
4 tbsp cooking oil
salt to taste.

Method:

1. Wash the rice well and cook it as usual.(put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two...or add 2 cups of water to 1 cup of rice in microwave and let it cook for 25 mins).
2. Take oil in the pan and heat it.Add mustard seeds,jeera, curry leaves,Ginger, chillies,cashews,Raisins,urad daal and chana daal.Stirr well.Cook it for 5 mins on low flame.
3. keep aside for 10 mins.
4. Add yogurt to this mix.And spread on rice.
5. Stirr well.
6. Curd Rice is ready.One can keep it in Fridge and enjoy the cool taste of curd rice.

Idli Sambhar

Ingredients:



2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing



How to make idli sambhar:


Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Rassam

Ingredients:
1 big onion
2 tomatoes
1 green chilly
1 red dry chilly
8 curry leaves
1 tsp ginger garlic paste
2 tbsp rasam powder
1 tsp mustard seeds
1 tsp jeera
1 tsp black pepper powder
coriender leaves to garnish
salt to taste
cooking oil

Method:

1. Cut the onion vertically in to thin slices.
2. Cut one tomato in to small pieces and other in to big pieces.
3. Heat 3 tbsp oil in a pan.
4. Add mustard seeds and jeera.Let it splatter.
5. Add Curry leaves and both chillies.
6. Add onion and stirr till it becomes colourless.
7. Then put ginger garlic paste and mix well.
8. Add Rasam Powder and mix well.
9. Put small pices of tomatoes and stirr till they mix up with the onion.
10. Add 3 glass of water and let it boil.
11. When this solution starts boiling add Black pepper and the big slices of tomatoes.
12. Cover with lid.Cook it on low flame for 15 mins untill the tomato slices vanish.
13. Garnish with coriender leaves.
14. Serve hot with Rice.