Green Chili Sambar

The name is chili sambar but it has no sambar powder. The original recipe has tamarind water but I didn’t add it. It looks like dal but it’s a good side dish for hot steaming idlis and rice. So call it for neutrality; it’s neither dal nor sambar. When green chilies were added to this sambar, they didn’t give much hotness. May be my tongue was already hot and I didn’t feel it…

Ingredients:
Toor dal - ½ cup
Onion - 2 (medium-chopped)
Green chilis - 8 (cut into half)
Tomatoes (ripe) - 2
Turmeric powder - ¾ tsp.
Curry leaves - 5
Coriander leaves few (chopped)
Salt

Tempering:
Mustard seeds - ½ tsp.
Urad dal - ½ tsp.
Fennel seeds - ½ tsp.
Oil - 1 ½ tsp.

Method:
Boil the dal with turmeric powder.
Heat oil. Add all the tempering ingredients.
Now add the onion, green chilies and fry.
Add the tomatoes and sauté.
Add the boiled dal and salt.
Bring it to a boil. Now add the curry leaves and coriander leaves.
Serve hot with idlis.
R.S: R.B

Sent off to 'Think Spice: Think Turmeric' hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Dry Chickpeas with Potatoes-(T&T)

Here comes another dish. Here is the original recipe.

Ingredients:
Black chickpeas - 1 cup (soaked overnight and cooked in fresh water)
Potato - 1 cup (chopped)
Cumin seeds - ½ tsp.
Ajwain - ½ tsp.
Chilli powder - ½ tsp.
Cumin powder - ¼ tsp.
Amchoor powder - 1 pinch
Coriander powder - 1 tsp.
Salt (to taste)
Oil
Turmeric powder - ¼ tsp.

Method:
Heat oil and add the cumin seeds.
When seeds splutter, add the ajwain.
Add chopped potatoes and fry till they are cooked.
Now add red chili, turmeric, amchoor and cumin powders.
Mix well.
Add the chickpeas, salt and cook till they are dry.
Remove from heat.
Add the coriander powder and mix well.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Chickpeas Pasta Soup-Tried & Tasted from Tongue Ticklers

Original recipe found here.
Ingredients:
Chickpeas - 1 cup (cooked)
Macaroni (elbow) - a fistful (cooked)
Onion - 1 (thinly sliced)
Carrot -1 (thinly sliced)
Green peas - a fistful
Sweet corn -2 tbsp (instead of baby corn)
Mushroom - 5 (thinly sliced)
Garlic - 3 cloves (small & crushed)
Basil leaves - 5 (torn)
Dried rosemary - ½ tsp. (didn’t add)
Spaghetti - 5 (halved) (didn’t add)
Black ground pepper - as required
Salt (to taste)
Water - 5 cups
Oil

Method:
Heat oil and add the onion & fry.
Add the garlic and fry.
Add the carrot, peas, corn, basil and mushroom and fry till they are cooked (if required, add a little water).
Add chickpeas and 5 cups of water.
Cover and cook for 2 minutes.
Now add the macaroni, salt and pepper.
Bring it to a boil.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Pomegranate Rice

Ingredients:
Boiled Rice - 3 cups
Pomegranate seeds (fresh) - 1 cup
Bread slices - 2
Onion - 1 (chopped)
Ginger - 1 tsp. (chopped)
Oil - 2 tbsp.
Salt (to taste)
Garam masala - ¼ tsp.
Red chili powder - ½ tsp.
Oil (for deep frying bread)

Method:
Heat the oil for deep frying. Cut the bread into tiny squares.
Deep fry them into a golden color and place it on an absorbent paper.
Heat the oil in a kadai .
Add the onions and fry till they turn golden brown.
Add chopped ginger and stir-fry for a minute.
Add salt, red chili powder and garam masala.
Add the boiled rice and mix well.
If you are going to serve immediately, add the pomegranate seeds and fried bread pieces. Mix well.
Serve garnished with left over pomegranate seeds.
Note: It’s always good to add the bread during serving time to avoid their sogginess.
R.S: N.M

Sent off to Sanghi's "FIL-Fruits" event and Srilekha's "EFM-Variety Rice Series" event.

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Corn Pav Bhaji

Ingredients:
Potatoes - 1 ½ cup (peeled and cut into cubes)
American sweet corn - 1 ½ cup (steamed)
Green beans - 6 (cut into pieces)
Green peas - 1/4 cup (didn’t add)
Cauliflower florets - 1 cup
Carrot - 2 (chopped)
Green capsicum (small) - chopped
Onions - 2 (medium-finely chopped)
Tomatoes - 3 (medium-chopped)
Ginger- garlic- green chili paste - 2 tsp.
Butter - 2 tbsp.
Salt (to taste)
Coriander leaves
Red chili powder - ½ tsp.
Pav Bhaji masala - 2 to 3 tsp.

For serving:
Toasted pav in butter
Coriander leaves - finely chopped
Onions - finely chopped
Slice of butter
Lemon slices

Method:Boil potatoes, carrot, beans, green peas and cauliflower. Mash them (not too pasty).
Melt the butter in a kadai. Add the onion and fry till they turn light golden color.
Add ginger-garlic chili paste and fry.
Add the tomato pieces, salt and sauté well.
Add the red chili powder and pav bhaji masala and mix well.
Add the mashed veggies and mix well.
Now add the steamed corn and capsicum pieces.
Let it cook for 2 minutes. (if required add little water and mix)
Add the chopped coriander leaves and remove from heat.

How to serve:
In a plate, place 2 small laddles of bhaji. Top it with a slice of butter.
Near the bhaji add the required pav, a few onion pieces, coriander leaves and one lemon slice.
Enjoy the ONE MEAL DISH!

Sent off to "RCI-Mumbai" hosted by Kitchen Chronicles. RCI series is originally started by Veggie Cuisine.

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Kadala Curry

I love chick peas. When I saw Sarah Naveen’s kadala curry, I was tempted to try it and my family finished it up for dinner yesterday. I made a few changes according to my family’s taste buds.

Ingredients:
Black channa - ¾ cup
Onion - 2 (medium-chopped)
Garlic - 1 ½ tsp. (minced)
Ginger - 1 tsp (grated)
Tomato - 2 (chopped)
Green chilies - 3 (half slit)
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 2 pinches
Coconut milk (thick)- ½ cup
Curry leaves - 5
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Garam masala - ¼ tsp.
Salt (to taste)
Oil

Method:
Soak the black chana for 8 hrs and boil them by adding little salt.
Heat oil in a pan and add the mustard and cumin seeds.
When the mustard seeds crackle, add the onion ,curry leaves and fry till they turn golden color.
Add the ginger, garlic and green chilies and fry.
Add the tomato pieces ,salt and sauté.
Now add the red chili powder, coriander powder and turmeric powder. Mix well.
Add the black chana with the water, and let it boil for 5 minutes.
Now add the garam masala and mix.
Add the coconut milk and immediately remove from heat.
Serve with puttu, chapathi, dosai and idli.

Sent off to Sra's "My Legume Love Affair" event. It's originally started by Susan.

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