Chard Dhaal Porial

ChardDhaalPorial...I liked it very much. Not sure if U get in India. But for those of U in the US, look in the greens section where they have the kale, mustard, collard and other greens, U will see chard. I tried Kale in thick saambaar kind and that was good too.

Methi Pulav

Usually I use methi leaves only in rotis, but this time tried it in rice per my cousin's recipe.
More pictures ... MethiPulav

Saambaar Powder

Achieving yet another milestone in cooking...made saambaar powder at home! It was almost fine but not as fine as the machine ground one in India. But still pretty good and manageable. Here is the proportion

100gms - Red chillies (buy the pack of that wt)
200gms - Dhania  (buy the pack of that wt)
quarter tumbler (small) - raw rice
quarter tumbler(small) - toor dhaal
Little pepper, methi seeds.

* Dry roast dhania for few mins and add the rice, dhaal, pepper and methi and fry for few minutes.
* Make the chillies crisp - either dry in Sun or broil it in oven for 2mins (keep an eye every 30 secs).
* Grind it all in mixie to fine powder. If needed, sieve it and regrind the remaining big ones.