Restaurant Style Sambar

After ages, decided to write my blog to save a TASTY, YUMMY sambar recipe! Thanks to my cousin from Chennai...hotline help over phone 😊 But I missed to take pictures.

Recipe for the powder (save it for 2 times):

• Dry fry 2 spoons channa dhaal and then add 4 spoons dhania, fry few mins
• Then add 6red chillies and quarter spoon jeera, pepper, methi seeds
• When about to turn off add some khasa khasa and asafoetida
• And turn off, let it cool and grind almost fine, but not fine

Sambar Recipe:

• Pressure cook 2 handful dhaal, with little turmeric and 1 spoon oil
• Saute in little oil, one green chilli, half big onion and one tomato
• Add the sauted veggie to the dhaal 
• Add salt, tamarind or soaked mavathal, half of the ground powder
• Add half tablespoon regular sambar powder - all to the cooker with dhaal.
• Pressure cook again for one whistle
• Open after 10mins, then open boil few mins, then add little jaggery, turn off
• Season with ghee, mustard, urad, jeera, asafoetida, curry leaves
• Top it with Cilantro...yummy yum sambar ready

Masala Puri - Chaat item

My fav chaat item, customized to my taste and it has been a hit recipe in the recent days!

Recipe:

• Toppings - Chopped persian cucumber, onions, tomatoes, grated carrot, sev
• Puri - I buy from Pani Puri Company, local store
• Stirred yoghurt, add little water if needed
• Green Chutney - green chillies, Cilantro, Mint, lemon juice, black salt, chaat masala, salt, ginger, jeera
• Sweet Chutney - Soaked dates, melted jaggery, tamarind extract, little chilli powder, chaat masala, black salt
• White Peas Masala - Make similar to channa masala
• Arrange the puri (opened up on top) in a bowl, add white peas masala
• Add three liquids little each - 2 chutneys and yoghurt
• And add the toppings - little of each
• Serve right away - have to eat right away, otherwise it will become soggy!

Potato Cheese Corn Cutlet

Happy New Year to you all!
Starting 2017 with a very yummy recipe from my cousin, learnt during my recent trip to India.
2 tricky things - Frying and Salt (as cheese has its salt too!)

Recipe:

• 3/4th cup of cubed cheese (I used Cheddar), half cup panner - tiny cubes or grated
• Half cup steamed corn, 4 green chillies fine chopped, 4 medium sized potato boiled, peeled
• Few Cilantro/Coriander Leaves chopped, just 1/3rd spoon salt - cheese will cover the rest
• Mix all of the above, make a dough and make into shapes
• Dip in corn or maida water and roll it on ground fresh bread, coating is ready!
• Move it to fridge if you are not using it right away
• When ready to eat, deep fry in medium flame, only 4 cutlets at a time
• Yummy Yummy cutlet is ready, thoroughly enjoyed it!