Udupi Sambar Restaurant Style

This recipe is from Kugan's kitchen of forumhub.

Kavitha,who is the author of Kugan's kitchen  is one enthusiastic cook and her thread is one of the popular threads in forum hub..Ive tried many recipes of hers and they never let me down.Thanks Kavitha!!


Ingredients:

Roast and grind to a paste:

Coriander seeds -  1 ½ tsp

Dry  red chillies - 6

Fenugreek seeds - 1/2 tsp

Urad dal- 1/2 tsp

Coconut grated - 2TBSpn

Curry leaves - 1 sprig



Other Ingredients: 

Oil - 2 tablespoon

Asafoetida -  1/4 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Green chili- 1 , slit into 4

Curry leaves - A sprig

Onion - 1 medium size,diced.The original recipe called for shallots

2 drumsticks, cut into 3 inches in length -Didn't have drumstick,so added carrot,cauliflower and green pepper.I  microwaved carrot and cauliflower for 4 minutes

Turmeric powder - ¼ tsp

Water - 1/2 cup

Tamarind - lime sized ball.Soak in water and extract about a cup

Jaggery - 1 tsp

Toor dal - 1/2 cup cooked and mashed

Salt to taste

Method:

Heat oil in a pan.When hot add mustard seeds.When it pops,add the urad dal,slit green chili,asafoetida and curry leaves.


Now add the onion and saute for 2 minutes .Then add green pepper and saute.Now add the carrot and cauliflower and a little bit of salt.


Then add the tamarind extract,turmeric powder and jaggery and simmer for 10 minutes,


After the raw smell of tamarind goes off,add the mashed toor dal and the masala paste and allow to simmer for 5 minutes.You can add a 1/2 cup of water if the sambar is thick and allow to simmer for 2 minutes.


Garnish with coriander leaves.Serve with idli or dosa.

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Paneer Tikka Masala

I love paneer dishes especially tried with home-made paneer.I tried this paneer tikka masala from the vahchef website.I made a few changes..
The outcome was excellent and it tasted almost restaurant-like.

Ingredients:

Paneer - 10 ,1-inch cubes

Tomato - 2 medium(fully ripe).Puree it in a blender.

Bell pepper - 2 cut into inch cubes

Onion - 1 medium diced

Coriander powder - 1 tsp

Chili powder - 1 tsp

Turmeric Powder - 1/2 tsp

Ginger garlic paste - 1tsp

Kasoori methi - 1 tsp

Cumin seeds - 1 tsp

Garam Masala Powder - 1tsp

Oil - 6 tablespoon

Yogurt - 3 tablespoon

Salt - to taste

Method:

For the marinade :

Combine paneer,yogurt,salt,kasoori methi,chillipowder and allow to marinate in a airtight box in the refrigerator for 1 hr.
After 1 hr ,in a pan with 1 tsp oil,saute the marinated paneer pieces till slightly brown and drain them in paper towels.Keep aside

In the same pan,heat oil.When hot,add the cumin seeds.When it splutters,add the onion and allow to brown a little.

Now add ginger-garlic paste and saute till raw smell goes off.Add the turmeric powder ,chili powder and a little bit of salt.Add the capsicum pieces and saute for 2 minutes.

Add the tomato puree,garam masala and saute till oil oozes from the masala.Add 1 1/2 cups of water and allow to boil.Then add the paneer pieces,boil on medium heat till the paneer gets soft and absorbs the masala.Check for salt and garnish with coriander leaves.

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ChickPeas/Garbanzo Beans Kaara Kuzhambu

This is yet another recipe of Menu Rani Chellam(from Jaya TVs Arusuvai Neram show)

When you run out of veggies this is the best bet.This is an authentic recipe of Tamilnadu's kaara kuzhambu.

Ingredients:

Chick peas - 1/2 cup soaked for 8 hrs and cooked for 2 whistles in pressure cooker

Onion - 1 medium sliced

Tomato - 1 chopped

Dry red chillies - 2

Mustard seeds - 1 tsp

Methi/Fenugreek seeds - 1/4 tsp

Coriander powder r- 2 tsp

Chili powder - 1tsp

Turmeric powder - 1/2 tsp

Tamarind - size of a lemon soak din water

Extract about 2 cups of juice

Salt to taste

Oil preferably gingelly oil - 1/4 cup

Curry leaves - a sprig

Grind the following into  a paste :

Grated coconut - 2 tsp

Poppy seeds - 1 tsp

Cashew nuts - 5 or 6

Method:

Heat oil in a kadai.When hot add the mustard seeds.When they splutter add the methi seeds and chillies till slightly brown.

Add the curry leaves and then the onions.

Saute till onions turn translucent.

Now add the tomato,turmeric powder and saute till mushy.Then add coriander powder and chili powder and saute for 2 minutes.

Now add the paste and saute till raw smell goes off.

Finally add the tamarind juice,required amount of salt and boil for about 8 to 10 minutes on medium heat.

Serve with plain rice.

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Poondu / Garlic Kuzhambu

I never miss Menu rani's Arusuvai neram in JayaTv..This was featured in her one of her shows last month.We have a family recipe of Poondu Kuzhambu,but this was slightly different from what we make.So just thought of trying this for lunch.It tasted great with plain rice.

Ingredients:

Roast the following in 2tsp of oil and grind it into a smooth paste:-

Coriander Seeds -2 tbsp


Garlic pods - 4

Whole black pepper -1 tsp

Dry red chillies -6

Black gram/Urad dal -  1tsp

Curry leaves - a handful

  
Other ingredients:

Garlic cloves - 6

Shallots - 6

Cumin seeds - 1tsp

Mustard seeds - 1 tsp

Turmeric powder - 1/2 tsp

Tamarind - lemon sized

Salt to taste

Sesame oil - 5 tbsp

Method:

Soak the tamarind in water and extract about 2 cups.

Heat the oil in a pan.When hot add the mustard seeds.When it splutters,add the cumin seeds.

Then add the garlic and saute for 2 minutes.Now add the shallots and saute till translucent.

Now add the turmeric powder and then add the thick extract.When it starts boiling,simmer  for about 5 minutes till raw smell goes off.

Now add the paste,required amount of salt,stir well and simmer for another 5 minutes till the kuzhambu becomes thick.

Garnish with curry leaves.

Serve with rice.

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Subz Shahjahani

Subz Shajahani is a rich,creamy and an aromatic side dish of the Mughlai cuisine.Mughlai cuisine is known for the unique usage of ground spices.The spices are usually fried in little bit of ghee or oil,powdered and then added .No wonder this cuisine is popular in the restaurants.Ive adapted this recipe from Tarla Dalal's website.

Ingredients:

For the paste:

Grated fresh coconut - 4 Tbsp

Cashewnuts - a handful

Cinnamon - 1 inch piece

Cloves - 3

Cardamom - 2

Bayleaf - 2

Ghee - 2 tsp
Combine cahsew nuts,coconut,bayleaf,cinnamon and cloves in a mixie and grind into a smoothe paste.

Other ingredients:

Boiled mixed vegetables - 2 cups(a combination of carrot,beans,peas,potato)

Cumin seeds - 1tsp

Chopped onion - 1 cup


Finely  chopped ginger - 1tsp

Finely chopped garlic - 2 tsp


Chilli powder - 2 tsp

Kitchen king masala - 1 tsp

Curd - 2Tbsp

Milk - 1/2 cup

Oil - 4 tbsp

Salt to taste


Method:

Heat oil in a pan.When hot add the cumin seeds.When they splutter add the ginger and garlic.Saute for few seconds.Then add the chopped onions and saute for few minutes.

Add the chilli powder,kitchen king masala,boiled vegetables,curd and mix well.


Finally add the milk,prepared paste,1/4 cup of water and cook for 4 to 5 minutes.Serve hot with roti or rice.

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Mushroom Chettinad

Chettinad cuisine is one of the popular cuisines of Tamilnadu.

This recipe is adapted from Indobase website.I made some changes according to my taste.

Ingredients:

Button Mushroom - 2 lbs.Wipe the mushrooms with a wet paper towel.Cut the stalks and quarter the mushrooms.

Onion - 1 medium,chopped finely.

Tomato - 1 chopped

Tamarind paste - 1tsp

Mustard seeds - 2tsp

Curry leaves - a sprig

Turmeric powder - 1tsp

Dry red chillies - 2

Oil - 2tbsp

Salt to taste

Water - 1/2 cup

For the spice powder :

Channa Dal/Split Bengal Gram Dal - 1Tbsp

Whole Black pepper - 1Tbsp

Garam Masala - 1tsp

Dry roast the Dal and pepper and grind with garam masala into a fine powder.

Method:

Heat the oil in a pan.When hot add the mustard seeds.When they splutter,add the dry red chillies and curry leaves.

Then add the mushrooms,turmeric powder.

Saute till the mushrooms start to sweat.Close the lid and cook for about 5 minutes.

Then add the tamarind paste along with a half a cup of water and allow to boil for 5 minutes.

Add the required amount of salt.

Finally add the spice powder,mix and cook for 2 minutes.

Serve with roti or rice.

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Mili Jhuli Subzi/Mixed vegetables in spicy gravy

When I found this recipe in the newsletter of Tarla Dalal,I was so sure that Iam gonna try this.It is  a combination of vegetables in a spicy gravy.The spices are not store bought,but freshly ground.That tempted me to give it a try.This is a real comfort food for the harsh wintry nights.

Ingredients:


Boiled mixed vegetables - 2 cups(carrots,potatoes,beans,peas,baby corn,cauliflower)

Paneer - 1/2 cup cubed or tofu

Tomatoes - 2 medium chopped into small pieces

Corn flour - 1/2 tsp mixed with 2Tbsp of milk

Salt to taste

Oil - 4 tbsp

To be ground into a paste:

Onion - 1 medium

Thick Poha - 2 tablespoon Soak in water for 5 minutes.Drain and then grind with other ingredients

Coriander seeds - 4tsp

Black pepper - 5 or 6

Cumin seeds - 2tsp

Dry red chillies - 5

Poppy seeds - 1tsp

Cloves - 2

Cinnamon - 2 inch piece

Garlic - 2 or 3 pods

Ginger - 2tsp grated

Method:

Heat oil in a skillet.When hot,add the ground paste and saute till raw smell goes off.

Add the chopped tomatoes and saute till the tomatoes are pulpy.

Then add the boiled vegetables,paneer,required amount of salt and 1/2 cup of water.Simmer for 2 minutes.

Now add cornflour mixed with water and simmer for another 5 minutes.

Serve hot with roti.

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Peerkangai Masiyal/Ridgegourd Masiyal

This is a recipe of Menurani Chellam who is very popular in Tamil cuisine.
I like the way she explains in detail all the recipes.She is an expert even  in International cooking.She hosts the show called Arusuvai Neram.This was featured in an episode.

Ingredients:


Ridge gourd - 4

Boiled toor dal - 1 cup

Green chillies - 4

Ginger - 2 tsp grated

Lemon - 1

Mustard seeds - 1 tsp

Sal to taste

Oil - 1 tbsp

Method:


Wash,peel and cut the ridge gourd into 1 inch pieces.Cook them in a pan filled with water to which little bit of salt and turmeric powder is added.

In a pan,mix the cooked toor dal and ridge gourd,required amount of salt and 1/2 cup of water.Allow it to boil for 3 minutes.

In another pan heat the oil.Add mustard seeds.When it splutters,add the green chillies and ginger.Transfer them to the ridge gourd.Extract the juice of a lemon and mix with the masiyal.

Serve with rice.

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Schezwan Paneer

I bought a jar of Ching's Schezwan sauce recently.On the back I found this recipe and found it quite interesting . It came out too good.Here goes the recipe

Ingredients:


Paneer - 120 gms

Capsicum - 1 diced

Onion - 1 chopped

Ginger - 1tsp chopped

Garlic - 1 tsp minced

Tomato sauce - 2 tsp

Red chili sauce - 1tsp

Schezwan Sauce - 2Tbsp

Oil  - 1/4 cup for shallow frying paneer

Cornflour - 1 1/2 tsp

 sugar - 1/4 tsp

Salt to taste

Method:


Shallow fry the paneer and drain excess oil.

In the same pan add the ginger and garlic and saute till the garlic is slightly brown.Add the chopped onion and saute till light brown.

Now add capsicum and saute for 2 minutes.The capsicum should be crunchy.Now add the salt, sauces and saute for 2 minutes.

Then add 1 cup of water and allow to boil for 2 minutes.Now add the fried paneer and simmer for 2 minutes.

Mix  1 1/2 tsp of cornflower with 6tbsp of water to thicken the sauce.

Finally add sugar and mix well.

Garnish with chopped spring onion and serve hot.

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Mushroom Capsicum Masala

This is the easiest ever side dish that anyone can make.I love to prepare easy-peasy stir fries like this when Iam too lazy to cook.

Ingredients:

Button Mushrooms - 200 grams stalks removed and quartered

Capsicum - 1

Onion - 2 roughly chopped

Tomato - 1 chopped

ginger garlic paste - 1tsp

Turmeric powder - 1/4 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/2 tsp

Green chillies - 2 slit lengthwise

Salt to taste

Coriander leaves for garnishing

Oil - 2tbsp

Method :

Heat oil in a  pan.When hot add the chopped onions and saute till slightly brown.Add the ginger garlic paste and fry till raw smell goes off.

Then add the chopped tomato and saute till they become mushy.Now add the turmeric powder,coriander powder,and salt.

Then add the capsicum and saute till they are slightly cooked but still crunchy.Now add the quartered mushrooms and saute on high heat for 5 minutes.Then on medium heat,allow them to cook with a lid on for about 8 minutes

Finally add garam masala and check for salt and saute for 2 minutes.

Garnish with coriander leaves.

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Paneer Butter Masala

I love paneer dishes especially paneer butter masala.Ive tried making various versions of this recipe from different sources.This one is close to the restaurant style though Ive modified the recipe to make it less sinful.

Here goes the recipe

Ingredients:

Paneer - 250 gms(cut into squares)

Onion - 2(grated or chopped finely)

Tomatoes  - 3 (blanched by dropping them in boiling water till the skin peels and then pouring cold water over them .Then puree them in a blender)

Ginger garlic paste - 1tsp

Turmeric powder - 1/4 tsp

Chili powder - 2 tsp

Cumin powder - 1 tsp

Coriander Powder - 1tsp

Garam masala powder - 1tsp

kasoori methi - 1/4 tsp crushed

Butter - 2 tbsp

Low fat milk - 1/4 cup

Oil - for shallow frying the paneer

Salt to taste

Method:

Shallow fry the paneer in oil/ghee.In a pan heat the butter.When melted add the grated onions.Saute till they turn pinkish.

Add the ginger garlic paste and fry till the raw smell goes off.

Add the turmeric powder,chili powder,cumin powder and coriander powder.Saute for 2 minutes.

Then add the tomato puree,garam masala and fry till the butter oozes out.Add a 1/2cup of water.When it starts boiling  add the fried paneer,required amount of salt.Simmer and close with a lid.Allow it to cook for 5 minutes till the paneer becomes soft.

Then add the milk and kasoori methi and simmer for 2 minutes.

Garnish with coriander leaves.

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Rajma/Kidney Bean Rasmisa

Rajma Rasmisa is a very nutritious preparation of rajma which goes along very well with rice or chapati.
This is  a recipe of Sanjeev Kapoor.
Ingredients:

Rajma/Kidney beans - 1 1/2 cup soaked in water for 8 hours and drained

Onion - 2  medium(grated/finely chopped)

Tomato - 3 pureed

Ginger garlic paste - 1tsp

Chopped coriander leaves - a handful

Bay leaves - 1

Cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

Chili powder - 2 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/2 tsp

Oil - 3 tbsp

Method :

Pressure cook Rajma with 5 cups of water along with salt for 4 whistles.

In a pan heat oil.When hot,add bay leaf and cumin seeds.

Add the chopped onion and saute till they become translucent.Add the ginger garlic paste and fry till raw smell goes off.

Now add turmeric powder and chili powder.Then add the tomato puree and saute till the oil oozes out.

Add the required amount of salt,garam masala,rajma with 1/2 cup of water.Cover with a lid and simmer for 15 minutes.




Garnish with coriander leaves and serve with rice or chapati.

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Vegetable Korma

 

Vegetable Korma is a spicy and creamy gravy of mixed vegetables.I am sure everyone would have their own version of preparing kurma.

Here is another interesting version.I found this recipe in Dheeraj Paul's Indian Menu Planner Book.The speciality about this recipe is, it uses homemade freshly ground spice powder instead of whole spices which are normally used for seasoning.No garlic is used.Still I found no difference at all and the aroma was heavenly

Pardon me for the hazy picture.It was shot at night.It would have been better if my korma was basking in the sun:).Anyways here's the recipe.

Ingredients:

Butter - 2 Tbsp

Cumin seeds - 2tsp

Pressure cook the following for 1 whistle.

Beans - 6 snapped at ends and chopped into 2 inch pieces

Carrot - 2 peeled and diced  into big chunks

Potatoes - 1 peeled and diced into big chunks

Peas - 1/2 cup frozen

Tomato - 1 big quartered

Bay leaf - 2

For the paste:

Blend the following to a smooth paste

Onions - 2 roughly chopped

Ginger - 2 inch piece

Coriander leaves - a handful

Coconut -  4 tbsp grated

Green chillies - 2 chopped

Turmeric Powder - 1/4 tsp

For the spice powder:

On a hot griddle dry roast the following ingredients one by one and grind it into a fine powder.You can double the quantity and store it in airtight box and use it for other gravy or even in biriyani.

Cardamom - 2

poppy seeds -2tsp

Cinnamon-2 inch piece

Cloves - 2

Star Anise -2

Fennel seeds- 1tsp

Method:

Heat butter / oil in a tava.When hot,add cumin seeds.

When they splutter,add the ground paste.Saute till raw smell goes off.

Then add the boiled vegetables along with a little bit of water in which the vegetables were cooked.Simmer for about 5 minutes.

Then add the spice powder and allow it to boil for 2 minutes.

Serve with rotis/rice.

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Kadai Vegetables

This recipe is adapted from Mallika badrinath's recipe..Iam  a great fan of her recipes.I have a lmost all of her cookbooks.Actually this recipe calls for paneer and babycorn..Since i didnt have babycorn,I omitted it and I substituted shallow fried extra-firm tofu instead of fried paneer.Good news is that it contains no garlic.So my dh liked it a lot!!

Ingredients:

A cup of diced and boiled mixed vegetables (carrot,beans,cauliflower,peas and potato)

Capsicum - 1

Tomatoes - 1

Turmeric powder - 1/4 tsp

Green chillies - 4

Shallow fried Tofu - 1/2 block

Garam Masala - 1 tsp

Cumin seeds - 1/2 tsp

Coriander powder - 1 tsp

Oil - 4tbsp

Salt to taste

Coriander leaves for garnishing

Fry the following in 2tsp of oil and grind it into a smooth paste:

Onion - 1

Tomatoes - 1

Cashew nuts - 5

Method:

Heat oil in  a pan.Add the cumin seeds.when they splutter add, the tomatoes, capsicum,green chillies  and saute for 2 minutes.

Add the boiled vegetables,turmeric powder and coriander powder.

Then add the paste,garam masala,tofu and required amount of salt.

Add 1/2 cup of water and simmer for about 2 minutes.

Garnish with coriander leaves.

Serve with roti,naan  or pulao.

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Vegetable Kolhapuri

Vegetable Kolhapuri is a dish from Kolhapur,Maharashtra.

This recipe is Tarla Dalal's.

Ingredients:

Mixed boiled vegetables (carrots, cauliflower, French beans, green peas) - 2 cups

Onions, finely chopped - 1 cup

Tomatoes, finely chopped - ½ cup

Garam masala - 1 ½ teaspoons

Cumin seeds - 1 teaspoon

Oil - 2 tablespoons

salt to taste

Chopped coriander leaves for garnishing


To be ground into a paste:

Desiccated coconut - ¼ cup

Dry red chillies - 3(adjust according to your spicelevel)

Garlic - 2

Ginger - 1 inch piece

Khus-khus (poppy seeds) - 1 tablespoon

Sesame seeds (til) - 1 tablespoon

Coriander seeds - 1 teaspoon

 
Method:

Heat the oil, add the cumin seeds.When they splutter add onions and cook till the onions turn golden brown in colour.

Add the ground paste and tomatoes and cook till the oil separates.

Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.

Serve hot garnished with coriander.

It is  a good accompaniment for rice,chapathi or puri.

Printable Recipe

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Mushroom Pepper Fry

Mushroom Pepper Fry is a very simple dry curry..No grinding..No hassles..It can be prepared within no time.

Ingredients:

Button Mushroom - 1 packet (quartered)

Onions - 2 medium(finely chopped)

Green chillies - 4

Cumin seeds - 1 tsp

Ginger garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/2 tsp

Coarsely ground Black pepper corns - 3 Tbsp(if u like it more spicy increase the amount of pepper)

A sprig of curry leaves

Salt to taste

Oil - 3Tbsp

Method:

Heat oil in a skillet.When the oil is hot,add the cumin seeds.When they splutter,add the finely chopped onions.

When they become translucent,add the ginger garlic paste.Saute till the raw smell goes off.

Then add green chillies,turmeric powder,coriander powder and garam masala.

Now add the curry leaves and mushrooms.Saute till the mushrooms become little bit soft.

Add the required amount of salt and coarsely ground pepper powder.

Close with a lid and cook covered for about 5minutes.

Open and garnish with coriander leaves.

Serve with chapathi or poori.

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Mushroom Do Pyaaza

Do Pyaaza literally  translates to double amount of onions added in the masala than the usual amount  in the cooking process with little bit of spices and  mushrooms in a tangy tomato sauce.

Ingredients:

Button Mushrooms - 1 packet(quartered)

Onions - 3 finely chopped

Tomatoes - 2 finely chopped

Garlic - 2

Ginger - 1 inch piece

Green chillies - 3

Cumin seeds - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Garam Masala - 1tsp

Salt to taste

Oil - 4tbsp

Method:

Grind together half of the onions,ginger and garlic into a fine paste.

In a pan heat the oil.When hot enough,add the cumin seeds.When they become slightly brown,add the reamaining chopped onions.When they become translucent,add the paste and fry till the raw smell goes.

Then add the tomatoes and green chillies.When the tomatoes are slightly mushy,add the spice powder one by one and fry for sometime.

Then add the quartered mushrooms and saute till they slightly wilt.Add the required maount of salt and 1/2 cup of water.Close with a lid and simmer for 5 minutes and allow the mushrooms to get cooked well and blend with the masala.

After 5 minutes switch off the stove and garnish with coriander leaves.

Serve with roti,naan or poori.

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Spicy Fried Green Beans

I first tasted them in a chinese restaurant.It was so delicious that i could'nt stop eating them!!

Ever since then this dish has become a regular in our weekly menu.

Here is the recipe

Ingredients:
1 lb - fresh green beans
2 cloves -garlic minced
2tbsps - stir fry sauce or substitute with soya sauce
4 tbsps - any cooking oil
chilli powder,salt - to taste
Method:
Wash the green beans .Chop the ends off and cut the beans into halves.Heat oil in a pan.When the oil is very hot add the beans and keep on stirring them in high heat for about 5 minutes.Then add the minced garlic ,salt and continue the stirring for another 5 minutes.By this time the beans would have started to brown.
Add the soya sauce/stir fry sauce and chilli powder and saute for about 1minute.Turn off the heat.
Serve with rasam sadham(rasam rice).

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