Restaurant Style Sambar

Ingredients:

Pigeon pea / toor dal – 1 cup

Tomato – 1

Shallot/sambar onion – 10 cut into 2

Hing – 1 t-spoon

Turmeric powder – ½ spoon

Oil – 50 ml

Curry leaves – few

Tamarind water – 4 tbl spoon

Coriander leaves – few

Salt – as per taste

To temper:

Fenugreek – 3 pinch

Mustard seeds – ½ spoon

Shallots – 4 cut into 2

Curry leaves – few

To grind:

Coconut pieces – 5

Sambar powder – 3 tbl spoon

Turmeric powder – ½ spoon

Roasted gram / pottukadalai - 15

Tomato - 1

Hing – ½ spoon

Preparation:

In a cooker add toor dal, 1 tomato, onion, hing and turmeric powder and water till things fully covered , close the lid. cook for 1 whistle and 5 mins in slow flame.

Open and mix it well.

Temper and pour it in dal mixer.

Grind coconut, hing, turmeric powder, red chilli and roasted gram first without water, then add 1 tomato grind all together as a thick paste.

Add the paste in sambar, add salt and tamarind water, add required water, let it boil stir often. Sprinkle coriander leaves on top . close the lid cook for 5 mins in slow flame.

Serve with pongal, idly, dosa.

Tomato chutney

Ingredients: 

Tomatoes – 5 roughly chopped 

Onion – 1 big roughly chopped 

Garlic – 10 

Red chilli powder – 2 table spoon or more 

Curry leaves - few 

Poppy seeds – 1 table spoon 

Cashew nuts – 10 

Cinnamon – 1 

Cardamom – 1 

Star anise - 1 

Salt – as per taste 

Oil – 150 ml 

Preparation:

Soak poppy seeds and cashew nuts in water for about 30 mins.
Grind tomatoes into puree, and grind onion, poppy seeds, cashew nuts and garlic into fine paste.


Heat a cooker (use long cooker to avoid spaterring), add oil and temper with cinnamon, cardamom and star anise, reduce the flame and then add chilli powder, after that increase the flame add grinded pastes immediately mix it, add curry leaves, salt then boil well . 


Then slow down the flame and boil it till oil separates. Stir occasionally.


Serve with idly, dosa and chapathi.

Mutton Liver Gravy

liver contains more nutrients than any other food, such as

An excellent source of high-quality protein, B vitamins in abundance, particularly vitamin B12, high in iron, Liver contains copper, folic acid, purines and cholesterol, increases the level of hemoglobin in the blood, Goat liver also contains choline is very good for brain development, Liver contains vitamin B12 which serves to help produce red blood cells. this vitamin is also in charge of helping the activation of folic acid so that the above function of folic acid can be achieved.

Ingredients:

mutton liver – 300 gms

Shallot / small onion – 1 cup  - 100 gms chopped

Dry red chilli / byadagi chilli – 3

Pepper powder – 1 tbl spoon

Jeera powder – 1 tbl spoon

Turmeric powder – ½ spoon

Salt – as per taste

sesame oil – 100 ml

water – ½  small glass

Preparation:

·         Heat cooker add sesame oil, then add chopped shallots and broken red chillies sauté it for 2 mins till onion becomes translucent and soft.

·         Add liver pieces in it and mix well and cook for a min, then put turmeric powder, jeera powder and pepper powder mix and sauté for 10 secs not much.

·         Add little / half glass of water let it boil and close the lid, keep it for 1 whisle in full flame and 5 mins in low flame.

·         After cooker release its pressure open the lid and check if it contains more water. heat it again and reduce the water (stir often) until it becomes thick gravy or else leave it watery.

·         Serve with hot idly, dosa or rice.

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Step by step pics:

Coriander chutney

Simple and easy coriander chutney

Ingredients:

For 4 members

A bunch of coriander leaves – roughly chopped

Red chilli – 3

Green chilli - 2

Small onion – 10 to 15

Tomato – 2

Curry leaves – few

Salt – as per taste

Tamarind – 1 small piece

Oil – 5 spoons

Mustard seeds for tempering

Here I tried a small amount of chutney …

Preparation:

Heat a pan add 2 spoons of oil in it, and then add onion, curry leaves and tamarind saute it for a while.

Then add both chillies and tomatoes cook till tomatoes become mashy, Add salt in it.

Turn off the flame and add coriander bunch in it mix well in the pan heat.

Let it cool and grind it into a paste, temper with oil, mustard, curry leaves, Mix well.

Serve with hot idly, dosa.