kalpana’s la cucina..... spice 4 all seasons: HOTEL STYLE INSTANT SAMBAR

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Wednesday 14 March 2018

HOTEL STYLE INSTANT SAMBAR

It is really needed to know some quick recipe which can help you when you are tired, not having enough time to spend for cooking, unexpected guests, not having enough ingredients and so on. Yesterday, I was in the same situation, as a southy food lover, craving for idli sambar in the evening but no time and want a quick recipe, so tried this recipe which turned out so yumm and perfect , prepared instant idli with store brought batter and relish…. Isn’t it a nice idea, quick and easy. I would say that this quick sambar cannot beat the regular idli sambar in taste. But if you are making it like this, quickly is the better idea and it definitely beat the original one in terms of time. Yes, I made it really quick and I think it is worth trying when you running out of time. It tastes just as good as the normal traditional sambar we make. Even if you do not have enough time for chopping veggies you can just use onions and tomatoes. This easy sambar recipe is a very popular one in my family and it is even my favourite recipe when I pressed for time.

INGREDIENTS

To Grind:

¼ Cup Toor Dal

1 tablespoon Chana Dal

½ tablespoon Black Peppercorns

3 teaspoon Coriander Seeds

1/8 teaspoon Methi / Fenugreek Seeds

4-5 Dry Red Chillies

2 teaspoon Oil

Other Ingredients:

½ Cup Chopped Onion or Shallots

1 Big Tomato

3 tablespoon Thick Tamarind Pulp

½ teaspoon Turmeric Powder

1-2 sprig Curry Leaves

1 teaspoon Mustard Seeds

Salt as per taste

2 Cups Water

METHOD:

STEP 1 – Heat 2 teaspoon oil in a pressure cooker and fry 3 tablespoon coriander seeds, peppercorns, methi seeds, chana dal, toor dal and dry red chillies in it.

Fry till golden brown in colour and nice aroma comes out.

STEP 2 – Remove all the ingredients from pressure cooker and let it cool down for 5 minutes.

STEP 3 – Reserve the oil in cooker for making sambar.

STEP 4 – Once the daal mixture get cooled, add it to the mixer pot and grind it in thick paste with 1-2 tablespoon water. Keep the paste aside.

STEP 5 – Heat pressure cooker, splutter the mustard seeds and add curry leaves in it.

STEP 6 – Then add little asafoetida and chopped onion, chopped tomato in it and sauté it for 3-4 minutes.

STEP 7 – Add turmeric powder and mix well.

STEP 8 – Now add tamarind paste and mix it well.

STEP 9 – Add ground daal paste in it, mix thoroughly

and add 2 cups water in it.

STEP 10 – Add salt and give a nice stir. Close the lid of the pressure cooker and cook till upto 4 whistles or till daal cooked properly.

STEP 11 – Once pressure free, open the lid and check the consistency of the sambar and adjust it by adding extra hot water [1/4 -1/2 cup] and bring it to boil. Switch off the flame.