Sambar Powder Recipe / How to make Sambar Powder at Home

Sambar powder is must in all south Indian kitchen. Sambar powder is one vital ingredient in making a delicious Sambar. It is a mixture of dry roasted ingredients that are powdered to make sambar powder.  Although there are many variations in making sambar powder, but key ingredients would remain same.

Ingredients

1. Dry Red Chilies - 400 Grams
2. Kashmiri Dry Red Chilies - 200 Grams
3. Coriander Seeds - 250 Grams
4. Bengal Gram - 100 Grams
5. Toor Dal - 100 Grams
6. Moong Dal - 100 Grams
7. Urad Dal - 100 Grams
8. Mustard Seeds - 100 Grams
9. Cumin Seeds - 200 Grams
10. Turmeric Roots - 5 Sticks
11. Black Pepper Corns - 50 Grams
12. Fenugreek Seeds - 50 Grams
13. Asafetida Powder - 1 Teaspoon
14. Curry Leaves - A handful

Direction/Method

The main ingredient is dry red chilies, kashmir red chilies, curry leaves and coriander seeds. Dry these under the sun at least for a day or two to make a fine sambar powder. Pan fry all these ingredients along with other ingredients and then I’ll grind them together to make a fine sambar powder. The measurement of ingredients I’ve taken yields me about 1.5 Kgs of Sambar Powder.

1. Heat a pan for a minute and add 100 grams of cumin seeds.
2. Roast them on low flame until there is slight color change. When there is a little color change., take them out and transfer it to a container which can hold all the fried ingredients.
3. Add 50 grams of black pepper corns and fry them for 2 to 3 minutes. When done, take them out and transfer them to the same container.
4. Add 50 grams of fenugreek seeds and fry them for 4 to 5 minutes as it will take some time. When you see a little color change, take them out and transfer them to the container.
5. Add 100 grams of mustard seeds and fry them for a minute or two until it crackles. When done, take them out and transfer them to the container.
6. Add 100 grams of bengal gram and fry them for about 7 to 8 minutes until there is a light color change. When done, transfer them to the container.
7. Add 100 grams of toor dal and fry them for about 4 to 5 minutes until change in color. When done, transfer them to the container.
8. Add 250 grams of coriander seeds. Fry them for about 2 minutes until you start smelling the aroma. When done, transfer them to the container.
9. Add 100 grams of urad dal and fry them for about 2 to 3 minutes until they become light brown in color. When done, take them out and transfer them to the container.
10. Add 100 grams of moong dal and fry them for about 2 to 3 minutes until they become light brown in color. When done, take them out and transfer them to the container.
11. Add 5 turmeric sticks which have been crushed into pieces. Roast them for about a minute or two until the turmeric raw smell gone. When done, take them out and transfer them to the container.
12. Add 1/2 teaspoon of cooking oil and a handful of curry leaves. Fry them until the curry leaves becomes crispy. When done, transfer them to the container.
13. Add 400 grams of dry red chilies and 1 teaspoon of cooking oil. Fry them until the red chilies becomes crispy which will take about a minute or two. When they are done, transfer them to the container.
14. Add 200 grams of Kashmiri red chilies. Kashmiri red chilies gives nice color and taste to your sambar powder and it is a must ingredient. Add a 1/2 teaspoon of cooking oil and fry them until them become crispy. When done, transfer them to the container.
15. Add one teaspoon of asafetida powder. Fry it for a minute and transfer it to the same container.
16. After frying the ingredients, sun dry them again for an hour to get more crispiness and make a fine powder.
17. When done, crush them using a masher as much as possible to get a fine powder while grinding them.
18. Allow them to cool for some time. 
19. Grind them using grinder in your home or else you can go to a local flour mill if you have more than 1 kg of ingredients.

The sambar ingredients are grinded into sambar powder. The aroma will be really good and this is a traditional way of making sambar powder.

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Pav Bhaji

Pav Bhaji is one of famous street food in India, especially in Mumbai. Pan Bhaji is a spicy curry made out of mixed vegetables and served with bread buns.

Ingredients

1. Cooking Oil - 2 Tablespoons
2. Onions - 2 (medium) (Finely Chopped)
3. Cumin Seeds - 1 Teaspoon
4. Ginger Garlic Paste - 1 Teaspoon 
5. Green Chilies - 2 (Finely Chopped)
6. Tomatoes - 3 (small) (Finely Chopped)
7. Pav Buns - 2 to 4 
8. Pav Bhaji Masala Powder - 1 1/2 Tablespoons
9. Green peas - 1/4 Cup (Boiled and Mashed)
10. Potatoes - 4 (medium) (Boiled and Mashed)
11. Coriander Leaves - 1/4 cup (Finely Chopped)
12. Capsicum - 1 (medium) (Finely Chopped)
13. Red Food Color -  a pinch (optional)
14. Red chili powder - 2 Teaspoons
15. Butter - 2 Tablespoons 
16. Lime Juice - 1 Tablespoon
17. Salt as per taste

Directions

1. In a wok and add some butter. Let the butter melt a little bit.
2. Add 1 tablespoon of cooking oil. Let the oil heat for some time.
3. When the oil is hot enough now, add 1 teaspoon of cumin seeds.
4. Fry the cumin seeds a little bit
5. Add 2 medium sized finely chopped onions.
6. Sauté the onions till they are light brown in color.
7. Add 1 teaspoon of ginger garlic paste and mix them well.
8. Sauté the ginger garlic paste for few seconds until the raw smell of ginger garlic is gone.
9. Add 2 finely chopped green chilies and 1 medium sized finely chopped capsicum.
10. Mix it well and sauté them for a minute.
11. Add 3 small finely chopped tomatoes and mix them well.
12. Close the lid and allow them to cook for 2 to 3 minutes until the tomatoes becomes soft
13. In the mean time, cut the pav buns into individual pieces.
14. Take individual pav bun and slice it in the middle.
15. Back to the bhaji when the tomatoes looks nice and soft, mix them well.
16. Add 1 1/2 tablespoons of pav bhaji masala powder and 2 teaspoons of red chili powder.
17. Add 1/4 cup of boiled and mashed green peas.
18. Add 4 medium size boiled and mashed potatoes.
19. Mix them all and mash them well using a masher.
20. Add some water as required to get the consistency of curry.
21. Keep mashing them until all the chunks of vegetables are mashed well.
22. Add some salt as per taste and 1/4 cup of finely chopped coriander leaves.
23. Add red food color, a pinch and it is optional. Mix it well.
24. Add some butter and give it a mix.
25. Close the lid and keep cooking it on a low flame.
26. In the meantime, add some butter in a pan. Let the butter a little bit.
27. Add a piece of pav bun and roast them a little on both sides.
28. When the pav buns are roasted. Keep them ready on a serving plate.
29. Back to the bhaji, add 1 tablespoon of lime juice and mix it well.
30. Switch off the flame. Put the bhaji in a bowl and add a butter chunk on top of it.

Pav bhaji is ready to be served. 

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Fruit Cream Recipe

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Chicken Raja Dry

This recipe originated in Bengal during the British Raj and the word raja means King. It is Chicken Raja Dry This recipe was prepared in the royal families of India because, the ingredients that are used to prepare this recipe are royal in nature. Cashew nuts, fresh cream, butter, almonds and raisins are some of the ingredients that are mainly used in the recipes that were prepared in the royal families of India.

Ingredients

1. Chicken (boneless, skinless) - 500 Grams
2. Ginger Garlic Paste - 1 Teaspoon
3. Corn Flour - 2  Tablespoons 
4. Rice Flour - 1 Tablespoon 
5. Salt as per taste
6. Turmeric Powder - A pinch
7. Egg (beaten) - 1 
8. Cooking soda (Optional)
9. Cooking oil for deep frying
10. Ghee - 2 Tablespoons
11. Garlic (minced) - 1 Teaspoon
12. Ginger  (Juliennes) - 1 inch
13. Green Chilies (half slit)  - 2 to 3
14. Cashew Nuts -1 Tablespoon 
15. Onions (Finely Sliced) - 1 
16. Garam Masala Powder - 1/2 Teaspoon
17. Red Chili Powder - 1 Teaspoon
18. Pepper Powder - 1/2 Teaspoon
19. Coriander powder - 1/2 Teaspoon
20. Tomato Ketchup - 2 Teaspoons
21. Soy Sauce - 1 Teaspoon
22. Lemon Juice - 1 Teaspoon 
23. Fresh Cream - 2 Teaspoons
24. Kasturi Methi (Few)
25. Coriander Leaves (Few)
26. Curry Leaves - Few (For garnishing)
27. Green Chilis - 2 to 3 (For garnishing)

Directions / Method

1. First marinate the chicken.
2. Add 500 grams of chicken in a bowl, a teaspoon of ginger garlic paste, 2 tablespoons of  corn flour and a tablespoon of rice flour for crispiness.
3. Add little bit of salt, a pinch of turmeric powder and a beaten egg.
4. Add cooking soda if chicken needs to be more soft. But it is optional.
5. Mix them well. Allow them to marinate for an hour.
6. In a wok, add cooking oil and let it heat on a medium flame.
7. When the oil is hot enough, add 2 to 3 green chilis and fry them for few seconds for garnishing.
8. Next add curry leaves and fry them.
9. Both fried curry leaves and green chili will be used for garnishing.
10. Now add the marinated chicken pieces into the oil.
11. Deep fry them until they are light brown in color for about 80%, as they will be pan fried with masala for the other 20%.
12. When the chicken have been deep fried, transfer them to a plate.
13. Now add 2 tablespoons of ghee in a pan, a teaspoon of minced garlic, an inch of ginger which have been cut into juliennes, 3 green chilies which have been half slit, a tablespoon of cashew nuts.
14. Sauté them all until the raw smell for ginger and garlic is gone.
15. Add an onion which have been finely sliced and sauté them till the onions have become light translucent.
16. Add 1/2 teaspoon garam masala powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, Mix them well.
17. Add 1/2 teaspoon of pepper powder and mix them well.
18. Add 2 teaspoons of  tomato ketchup, a teaspoon of soy sauce and mix them well.
19. Add a teaspoon of lemon, 2 teaspoons of fresh cream.
20. Add a little bit of salt because we have already added salt during the marination of chicken.
21. Now add fried chicken and mix them well.
22. Add few kasturi methi and few chopped coriander leaves.
23. Mix them well.

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Capsicum Curry

Capsicum Curry is a delicate, spicy yet delicious curry. Capsicums have always been used in the restaurant as an additional ingredient to add flavor for the gravy dishes. It is a delicious masala curry with whole lot of capsicums.

Ingredients

1. Capsicum - 4 (cut into cubes)
2. Onions - 1 (finely sliced)
3. Green Chilies - 3 to 4 (slit into half)
4. Ginger Garlic Paste - 1 Teaspoon
5. GroundNuts / Peanut - 4 Tablespoons
6. Sesame Seeds - 5 Teaspoons
7. Cumin Seeds - 1/2 Teaspoon
8. Tomato - 1 Small (finely chopped)
9. Garam Masala Powder - 1/4 Teaspoon
10. Turmeric Powder - 1/4 Teaspoon
11. Coriander Powder - 1/2 Teaspoon
12. Red Chili Powder - 1/2 teaspoon
13. Coriander Leaves - Few (finely chopped)
14. Curry Leaves - Few
15. Salt as per taste
16. Cooking Oil - 3 Teaspoons
17. Water - 1 cup

Directions

1. On a pan, add 4 tablespoons of groundnuts (peanut) and dry roast them for a minute.
2. When you see dark brown patches on groundnut, transfer it to a plate.
3. On the same pan, add 5 teaspoons of sesame seeds and dry roast them for a minute until it becomes light brown. Transfer it to the same plate and allow them to cool for some time.
4. Blend them together and prepare a coarse powder.
5. Using the same pan, add 3 teaspoons of cooking oil and let it heat on a medium flame for few seconds.
6. Add 1/2 teaspoon of cumin seeds.
7. Add finely sliced onion into the pan.
8. Sauté the onions for a minutes.
9. Add 3 to 4 slit green chilies, 3 springs of curry leaves and 1 teaspoon of ginger garlic paste.
10. Sauté them together until the onions become light brown in color.
11. Add a tomato which has been finely chopped and sauté them until the tomato becomes soft.
12. Add 4 capsicums which have been cut into cubes and add salt as per taste
13. Mix them well.
14. Close the lid and cook it for 2 to 3 minutes on a low flame.
15. Open the lid and give it a mix.
16. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of red chili powder and 1/4 teaspoon of garam masala powder.
17. Mix them well and sauté them for a minute.
18. Add a cup of water and mix them well.
19. Close the lid and cook it for 2 to 3 minutes on a low flame.
20. Add roasted groundnut and sesame seeds powder.
21. Add few finely chopped coriander leaves. Roasted sesame are used to thicken the sauce.
22. If required, add more of roasted ground and sesame seeds powder to adjust the consistency of the curry. Also add water as required.
23. Mix them well and cook for a minute.

Sprinkle few finely chopped coriander leaves. Alright capsicum curry is ready to be served with rotis and rice.

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Paneer Bhurji

Paneer Bhurji is the easiest paneer recipes that can be made with less effort and time. Just like the egg bhurji, the ingredients will be almost similar. This can be a perfect lunch box idea, you can even wrap the paneer bhurji with roti for your kids.

Ingredients

1. Paneer - 200 grams (Scrambled) 
2. Onion - 1 (finely chopped)
3. Tomato - 1 small (finely chopped)
4. Green Capsicum - 1 (finely chopped) {Optional}
5. Cumin Seeds - 1 Teaspoon
6. Coriander Powder - 1 Teaspoon
7. Red Chili Powder - 1 Teaspoon
8. Turmeric Powder - 1/4 Teaspoon
9. Garam Masala Powder - 1/4 Teaspoon
10. Salt as per taste
11. Green Chili - 1 (Finely chopped)
12. Ginger Garlic Paste - 1 Teaspoon
13. Curry Leaves - 1 spring
14. Coriander Leaves - Few (finely chopped)
15. Cooking Oil - 3 tablespoons

Directions

1. For this recipe, the Paneer should be scrambled first. An Oven can be used to do that, heat it up a little bit and then it can be scrambled. A shredder can also be used or using hands, they can be scrambled.
2. Add 3 tablespoons of cooking oil into a wok. Let it heat for some time on a medium flame.
3. Add 1 teaspoon of cumin seeds.
4. Add 1 green chili which has finely chopped and a spring of curry leaves.
5. Add 1 teaspoon of ginger garlic paste. Sauté them for few seconds until the raw smell of ginger and garlic is gone.
6. Add 1 finely chopped onion, 1/4 teaspoon of turmeric powder and salt as per taste.
7. Sauté them for a minute until the onion has become translucent.
8. Add a small tomato which has been finely chopped and sauté them with onion for few seconds. 
9. Close the lid and cook them for a minute or two on a low flame until the tomato has become soft.
10. Add 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1/4 teaspoon of garam masala powder.
11. Mix them well for a minute.
12. Add 200 grams of scrambled paneer and a capsicum which has finely chopped and mix them well. Capsicum can be replaced with green peas and adding capsicum or green peas is optional.
13. Mix them well.
14. Close the lid and allow them to cook for 3 to 4 minutes on a low flame.
15. Keep mixing them every now and then.
16. Finally, add few finely chopped coriander leaves and mix them well.

Alright, the paneer bhurji is ready. Serve hot with roti or naan or any stuffed parathas too…

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Green Gram Sprouts Salad

A sprout salad is very good healthy recipe for controlling diabetes. A salad like green gram sprouts salad is a refreshing and healthy salad loaded with nutrients.

Ingredients

1. Sprouted and Boiled Green Gram - 1 1/2 Cup
2. Cabbage - 1/2 Cup (finely chopped)
3. Cucumber - 1/2 Cup (finely sliced)
4. Pomegranate seeds - 1/2 Cup
5. Carrot - 1/2 Cup (grated)
6. Tomatoes - 1/2 Cup (finely chopped)
7. Coriander leaves - 1 Tablespoon (finely chopped)
8. Lemon Juice - 2 Teaspoons
9. Onions - 1/4 Cup (finely chopped)
10. Green Chili Paste - 1/2 Teaspoon
11. Chat Masala Powder - 1/2 Teaspoon (optional)
12. Black Pepper Powder - 1/2 Teaspoon
13. Salt as per taste

Directions

1. In a bowl, add 1 1/2 cup of sprouted and boiled green gram, 1/2 2. cup of finely chopped cabbage, 1/2 cup of finely sliced cucumber, 1/2 cup of grated carrots, 1/2 cup of finely chopped tomatoes, 1/2 cup of pomegranate seeds, 1/4 cup of finely chopped onions, a tablespoon of finely chopped coriander leaves, 2 teaspoons of lemon juice, 1/2 teaspoon of green chili paste, 1/2 teaspoon of chat masala powder which is optional, 1/2 teaspoon of black pepper powder and lastly add salt as per taste.
2. Mix them all well.
3. Sprouted green gram salad is ready to serve.
4. Enjoy this snack in evening time or breakfast time as you wish.

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How to sprout green grams (mung/moong) at home

Making sprouts is easier and better instead of buying it ready-made. Below is a simple step by step instructions on how to make green gram sprouts. Grams are used in our everyday food. From these we get proteins, vitamins and carbohydrate. If gram sprout, then more vitamin C is produced which is extremely necessary for a good health.

Ingredients

1. Whole Green gram as required

Directions

1. Add washed green gram in a bowl
2. Soak them for about 4 to 5 hours by adding water till the bowl is full.
3. After 5 hours, the green gram will become little fat.
4. Strain the water out using a strainer.
5. The next step is to sprout them.
6. Use a rice pan like and a muslim cloth.
7. Place the muslin cloth on top of the pan and add the soaked green gram to the muslin cloth
8. Take the edges of the muslin cloth and hold it very tightly for extra water to come out.
9. Tie a tight knot and throw out the extra waste water from the pan.
10. Keep the green gram back in the pan and close the lid.
11. Leave it in a warm place such as kitchen cabinet.
12. Leave it over night as it needs a lots of darkness & warmness for the green gram to sprout.
13. The next day morning when you open the muslim cloth, the green gram would have sprouted.
14. You can follow the same procedure with other grams as well such as bengal gram, whole brown gram, soya bean and some other grams.

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How to cook rice

Cooking rice is the basic cooking in any asian cooking.

Ingredients

1. Rice - 500g
2. Salt as per taste
3. Water as required

Direction/Method

1. A good quality of rice which is meant only for cooking is required. Don’t buy rice which is used to make dosa and idli batter as it is not a good type of rice to cook. 
2. Take one big cup of Basmati rice as it gives a very good taste and it is sufficient for a family of 4 and for one time meal.
3. It is very important that rice is washed before it is cooked, to remove any starch or dust on the rice. Add water and wash it with hands.
4. Drain of the water.
5. Do it for couple of times until the rice is washed completely.
6. Before the rice is cooked, it is good to soak them in the water. If they are soaked for at least 20-30 minutes then the rice will be cooked evenly and it will be nice & soft. 
7. In the meantime, boil the water in a cooking pan. Add 4 cups of water for 1 cup of rice.
8. After 20 minutes, drain-off the water from the rice
9. When the water is hot enough, add soaked rice into pan and mix it well.
10. Add 1.5 teaspoons of salt and mix them well.
11. Close the lid half-way and keep cooking for 4 to 5 minutes. If you see the starch, floating on top, remove it. 
12. Cook the rice for about 90% and the way to check if it is cooked or not is to just take a rice grain and press it, it will be soft and easily break off. This means the rice is cooked for about 90%.
13. Strain the rice and ensure to strain the water as much as possible.
14. Next add the rice back into the cooking pan and spread the rice across all corners of the pan. 
15. Close the lid and this time, we will cook another 10%. One or two minutes of cooking is good enough.
16. If the rice has cooked, take out the serving plate and you can serve it with curries, sambar, rasam or anything that you like to have with.

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Chettinad Egg Curry | Chettinad Egg Gravy

Chettinad Egg Curry is a flavorful and tasty egg curry. It is a spicy south India style of egg curry and a very popular cuisine of TamilNadu. It is a nice and spicy combination with almost anything like plain rice, jeera rice, chapathi, appam and even with a biryani.

Ingredients

1. Egg Boiled - 4
2. Onions - 1/2 Cup (Finely Chopped)
3. Curry Leaves - 1 Spring
4. Ginger Garlic Paste - 1 Teaspoon
5. Poppy Seeds - 1 Teaspoon
6. Garam Masala Powder - 1/2 Teaspoon
7. Red Chili Powder - 2 Teaspoons
8. Coriander Powder - 1 Teaspoon
9. Black PepperCorns - Few
10. Cumin Seeds - 1/4 Teaspoon
11. Turmeric Powder - A pinch
12. Mustard seeds - Few
13. Bay leaf - 1 to 2
14. Green Chilies - 2 (slit into half)
15. Tomato Puree - 1/2 cup
16. Salt as per taste
17. Cooking Oil

Ingredients that needs to be blend

1. Grated Coconut - 1/4 cup
2. Cumin Seeds - 1/2 Teaspoon
3. Fennel Seeds - 1/2 Teaspoon
4. Onion - 1 Big (Roughly Sliced)

Coriander Leaves - Few chopped (For garnishing)

Directions

1. Add 1 teaspoon of cooking oil in a wok.
2. Add 1 big onion which has been roughly sliced, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, 1 teaspoon of poppy seeds and sauté them until the onions become golden brown in color. Adding poppy seeds is optional. But adding it gives a nice flavor and taste.
3. When they are golden brown in color, add 1/4 cup of grated coconut and mix them well.
4. Turn off the flame and allow them to cool for some time. 
5. When they are not hot enough, blend them together to make a fine paste.
6. When the paste is ready, keep it aside.

Next fry the eggs with a little oil in the wok.

1. In the same wok, add a little bit of oil.
2. When the oil is little hot, make a small cut on four sides of the boiled eggs so that they can absorb the masala, and then add the boiled eggs into the wok.
3. Keep rolling the eggs as they will start getting blisters on the surface.
4. Add a pinch of turmeric powder, a pinch of red chili powder and a little bit of salt.
5. Fry them for a minute or two on a low flame and again keep rolling the eggs
6. When the eggs are fried enough, transfer them to a plate.

Next, prepare the curry.

1. In the same wok, add cooking oil.
2. When the oil is hot enough, add few mustard seeds, add few black peppercorns, 1/4 teaspoon of cumin seeds, and 1 or 2 bay leaves. Mix them well.
3. Add 1/2 cup of finely chopped onions and sauté them till they become gold in color. I recommend small onions for chettinad egg curry because they give good taste.
4. Add 1 teaspoon of ginger garlic paste, 2 green chilies which have been slit into half, a spring of curry leaves and sauté them till the raw smell of ginger & garlic is gone.
5. Mix them well and sauté them for two minutes. 
6. Add 2 teaspoons of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon garam masala powder, add a pinch of turmeric powder and mix them well.
7. Sauté them all for two minutes until the raw smell of spices are gone.
8. Add tomato puree, add salt as per taste and mix them well.
9. Keep mixing and sauté them until the oil separates out.
10. When you start seeing the oil in the corner, add the paste that we prepared earlier.
11. Mix them well.
12. Add little water as required and give them a good mix. You can adjust the consistency of the curry either thick or thin.
13. Now close the lid and cook for at least 5 minutes on a low flame.
14. Again when you see the oil in the corner, open the lid and add the roasted boiled eggs.
15. Give them a very good mix.
16. For garnishing, add few chopped coriander leaves.

The chettinad egg curry is ready.

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Mint Lime Juice

Mint Lime Juice is the easiest juice recipe of all the juice recipes that are out there. This juice recipe is the best summer drink. It is very easy to make and serve. It is best for your glow and complexion. It is  prepared using lime, sugar, ginger and fresh mint leaves.

Ingredients

1. Lemon - 1 (cut into I/8 pieces)
2. Ginger - 1/2 inch (sliced)
3. Mint Leaves - few
4. Black Pepper Powder  - A pinch
5. Sugar - 5 to 6 Tablespoons
6. Salt - A pinch
7. Cold water as required

Directions

1. In a blending jar, add a lemon which has been cut into 1/8 small lemon pieces, a 1/2 inch of sliced ginger,  a pinch of black pepper powder, few mint leaves, 3 cups of cold water, 5 to 6 tablespoons of sugar, and a pinch of salt.
2. Blend them together and strain it.
3. Transfer the juice into a serving glass.
4. Lastly add some ice cubes and a mint leaf on top.

Mint lime juice is ready to sip.

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Butter corn

Corns are served in different flavors at many stalls such as malls, theaters and many public places during monsoon season. The buttery flavor goes perfect with American sweet corns. Overall, it is a delicious snack which you can have at any time of the day and children are specially going to love it.

Ingredients

1. Sweet corn – 1 (boiled)
2. Butter – 1 Teaspoon
3. Salt – as per taste
4. Red chilli powder – A pinch
5. Black pepper powder - A pinch
6. Cilantro – 2 springs (finely chopped)
7. Lemon Juice - half of lemon

Directions / Method

1. Boil a corn and allow it cool it for sometime.
2. Use a kitchen towel to absorb the excess moisture.
3. Spread the butter on the corn.
4. Sprinkle red chili powder, pepper powder, and a little bit of salt and they will stick to the butter.
5. Fry the corn on a stove.
6. Rub the corn with lemon juice.
7. Sprinkle finely chopped cilantro on top the corn.

Butter corn is ready to be served.

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Onion Rings

Onions are a crunchy and tasty vegetable that everyone likes. You can make them crispy well by making Onion Rings. This recipe for onion rings is easy and amazingly crispy. They make an excellent appetizer or as an evening snack.

Ingredients

1. Onion - 1 Large (cut into 1/4 inch slices to get the rings)
2. Refined Flour - 1 Cup
3. Baking Powder - A pinch
4. Corn Flour - 3 Tablespoons
5. Red Chili Powder - 1/4 Teaspoon
6. Garam Masala Powder - A pinch
7. Bread Crumbs - 1 Cup
8. Black Pepper Powder - 1/4 Teaspoon
9. Cooking Oil for deep frying
10. Water as needed
11. Salt as per taste

Directions / Method

1. In a bowl and add a cup of refined flour, 3 tablespoons of corn flour, a pinch of baking powder, salt as per taste, red chili powder, black pepper powder, a pinch of garam masala powder and 2 tablespoons of bread crumbs. For the onion rings to be crispy ensure that the bread crumbs are little bit coarse.
2. Add little by little water and make a thick batter. Ensure that it is has the right consistency of a thick batter.
3. When the batter is ready and dip the onion rings in the batter and deep fry them.
4. In a wok and pour some cooking oil and let the oil heat for some time.
5. Sprinkle a little bit of refined flour on the onion rings. Mix them well, this way they sticks very well with the batter.
6. When the oil is hot enough, dip the onion rings in the batter using a fork and then coat them with the bread crumbs. You have to coat them well.
7. Fry them till they are nicely golden color.
8. When they are looking golden color, take them out and serve.

Onion rings are ready to be served with any chutney or sauce.

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Curry Leaves Spice Powder

Curry Leaves Spice Powder is a simple recipe that can be replaced by a regular dal or curries. It is made by curry leaves and it tastes so good with your hot cooked rice and very tasty too.This type of powder is usually prepared in south India and it is very famous in Andhra. it is very easy to prepare.

Ingredients

1. Curry Leaves - 1 Cup
2. Dry Red Chilies  - 6 to 7
3. Black Gram (Urad Dal) - 1 Tablespoon (slit)
4. Bengal Gram  - 1 Tablespoon
5. Coriander seeds - 1/2 Teaspoon 
6. Cooking Oil - 1/2 Teaspoon
7. Asafetida - 1/4 Teaspoon
8. Cumin seeds - 1 Teaspoon
9. Dry Coconut Powder - 1/4 Cup
10. Garlic Cloves - 5 to 6 (Optional)
11. Tamarind Flakes - 2 
12. Salt as per taste

Directions / Method

1. In a pan, pour some cooking oil and let the oil heat for some time.
2. Add bengal gram and sauté them on a medium flame until they become light golden in color.  
3. When they look like they are light golden in color, transfer them to a plate.
4. Next sauté black gram in the same way and when it is light golden in color, transfer them to the same plate, along with the bengal gram.
5. Next sauté the coriander seeds and cumin seeds.
6. Once the flavors come out which requires a minute of sautéing or if there is a slight change in the color, transfer them to the same plate.
7. Next, fry curry leaves for which add some cooking oil.
8. Add curry leaves into the pan and mix them well and fry them till they become crispy. 
9. When it is crispy, take them out and transfer them to the plate.
10. Next fry the dry red chilies for which add little bit of cooking oil.
11. Fry them until they become crispy
12. Now add asafetida and mix them well.
13. Add coconut powder, garlic cloves and tamarind.
14. Mix them all for few seconds and transfer them to the plate.
15. Allow them ingredients to cool for sometime.
16. Transfer them to a blender.
17. Lastly add salt to this and blend them into a nice fine powder.

Ok, the curry leaves spice powder is ready. Store this powder in any air tight container for up to 2 or 3 months.

Enjoy this recipe.

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Vegetable Manchurian Dry | Vegetable Manchurian Balls

Vegetable Manchurian Dry is made by replacing Gobi (cauliflower) with finely chopped and grated vegetables such as capsicum, cabbage, carrot, beans and spring onions. It’s prepared almost on the same lines as Gobi Manchurian and it is one of best Indo-Chinese appetizer.

Ingredients

1. Capsicum - 1 cup (finely chopped)
2. Cabbage - 1 cup (finely chopped)
3. Carrot - 1 cup (grated)
4. Spring Onion Greens (finely chopped) - 3 Tablespoons (For manchurian balls as well as for garnishing)  
5. French Beans - 1/2 cup (finely chopped)
6. Spring Onion Bulbs - 1/2 cup (finely sliced)
7. Refined flour (Maida) - 4 Tablespoons
8. Corn flour - 1/2 Tablespoon
9. Rice flour - 1/2 Tablespoon
10. Ginger -  1 1/2 Teaspoons (finely chopped)
11. Garlic - 1 1/2 teaspoons (finely chopped)
12. Green Chilies - 2 (finely chopped)
13. Shezwan Sauce - 2 Teaspoons
14. Red Chili Sauce - 1 Teaspoon
15. Soy Sauce - 1 1/2 Teaspoons
16. Tomato Ketchup - 1 Teaspoon
17. Black Pepper Powder - 1/2 Teaspoon
18. Water as required
19. Salt as per taste
20. Vinegar - 1 Teaspoon
21. Cooking Oil to deep fry and for tempering

Directions

First prepare the vegetable balls.

1. In a bowl, add finely chopped capsicum, grated carrot, finely chopped cabbage, finely chopped french beans and 2 tablespoons of spring onion greens.
2. Now add black pepper powder, a little bit of salt (not too much), 1/2 teaspoon of finely chopped garlic, 1/2 teaspoon of finely chopped ginger, 4 tablespoons of refined flour for binding purpose, 1/2 tablespoon of corn flour and 1/2 tablespoon of rice flour for crispiness.
3. Using hands, mix them all well and make a dough for which the vegetables needs to be pressed so that they can release some moisture in them.  You can add some more of refined flour if dough is not bind properly. 
4. When the dough is ready and I’m going to make small vegetable balls.
5. In a pan, add cooking oil on a medium flame. When the cooking oil is hot enough, drop the vegetable balls one by one. Fry the vegetable balls until they are golden brown in color.
6. When they are golden brown in color, take them out and transfer them to a plate.

Now I’m going to prepare the sauce.

1. In a pan, add 1 tablespoon of cooking oil.
2. When the oil is hot enough, add 1 teaspoon of finely chopped garlic, 1 teaspoon of finely copped ginger and finely chopped green chilies. 
3. Sauté them for few seconds.
4. Now add 1 1/2 teaspoons of soy sauce, 1 teaspoon of tomato ketchup, add a little bit of salt (not too much) because soy sauce will already be having some salt in it, add 1 teaspoon of vinegar, 2 teaspoons of schezwan sauce and 1 teaspoon of red chili sauce. 
5. Mix them well.
6. Add finely sliced spring onion bulbs and mix it well.
7. Add 2 tablespoons of water and give them a mix.
8. Add fried vegetable balls into the sauce and mix them well with the sauce. 
9. Finally, sprinkle a little bit of spring onion greens and give them a good mix. 

Alright, the Vegetable Manchurian Dry is ready to be served. Garnish it with some spring onion greens.

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