Onion and Potato Sambhar (ಆಲೂಗಡ್ಡೆ ಈರುಳ್ಳಿ ಹುಳಿ)

The combination of Onions especially 'Shallots' and Potato sambar is very tasty compare to any other vegetable sambar. Check out the recipe.

Ingredients:

Toor dal - 3/4 cup
12 to 15 shallots (baby onions)
2 ripe juicy tomatoes
2 cubed potatoes
11/2 tbsp of Sambhar Powder
1 tsp of tamarind juice
1/4 tsp of grated jaggery
2 tsp of grated coconut

• Pressure cook the toor dal until soft for 3 whitsles.
• Cut and cook the vegetables (only tomatoes and potatoes, let the onion be whole) separately, don't pressure cook it, it will get mashed.
• Grind grated coconut, sambhar powder, tamarind juice  (squash some tamarind paste in a water) and make fine paste.
  
• Mix cooked toor dal, vegetables and the paste, add salt and boil for few minutes in simmer flame with stirring in between.
• Serve hot with Idlis and rice.

Sambhar Powder ( ಹುಳಿ ಪುಡಿ )

It has been quite a long time I bloged anything into my site, let me start with this Sambhar Powder. Sambhar powder can be used for variety of dishes. It is very easy to prepare and can be stored for a long time.


Ingredients:

Mustard seeds - 1 tbl spoon
Fenugreek seeds - 1/2 tbl spoon
Jeera (Cumin seeds) - 1 tbl Spoon
Coriander seeds - 3 tbl spoon
Pepper corns - 1/4 tbl spoon
Red chillies - 150gms
Oil - 1/2 tea spoon

1. Heat oil in a deep frying pan, add mustard seeds, cumin seeds fry for few mts till it splutters.
2. Add fenugreek seeds fry till it turns golden brown, and add coriander seeds fry till it turns brown and add pepper corns.
3. Add Red chillies and fry for few seconds in a medium flame, ( don't fry till it turns black)
4. Grind all the above and make a fine powder and store it in a air tight container.

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Akki Roti (ಅಕ್ಕಿ ರೊಟ್ಟಿ)

Akki roti is one of the famous breakfast dish in Karnataka especially in Malainadu ( Malai - Hills, Nadu - Region). Akki Roti is made from Rice Flour with other ingredients and serverd with Cliantro and Coconut chutney. This is one of the favourite dishes of my dad and also my husband. Hope you all like this dish !!!

Ingredients:

Rice Flour - 3 cups

Dill Leaves - 1 bunch finely chopped

1 Onion - Finely chopped

1 cup grated coconut

1/2 tbsp of jira seeds (cumin seeds)

2 green chillies - finely chopped

Salt to taste.

• Mix all the ingredients in a mixing bowl with little water, knead well make a soft dough.
• Take golf ball sized portions of the dough and flatten the mixture on the oil paper with your fingers until it is round and flat. make 2 to 3 holes on it.
• Transfer the dough from the oil paper onto a hot flat bottmed pan, pour few drops of oil in each hole. Cook well on both sides till golden brown.
• Serve hot with ghee and coconu chutney.

Tomato and Onion Curry

Ingredients:
4-5 Tomatos finely chopped
2 medium size Onion finely chopped
3-4 Green Chillis slit length wise
5-6 curry leaves
1/2 tbsp of Cumin Powder
1/2 tbsp of Coriander Powder
3/4 tbsp of Red chillie powder
1/2 tbsp of Mustard seeds
1/2 tbsp of Channa dal
1/2 tbsp of Urad dal
1/4 tbsp of Jaggery
Salt to taste

• Heat the oil in a pan, add mustard seeds let them pop, then add channa dal and urad dal, saute it for few mts till it turn to golden red color.
• Add Green chillies and coriander leaves saute it for few seconds.
• Add Chopped onions saute it for 5 to 6 mts till it becomes soft and little brown in color.
• Add chopped tomatoes and saute it for few mts till it becomes mushy.
• Add salt, Coriander/Cumin/Chillie powder and jaggery and saute it for 8 to 10 mts in a medium flame.
  
• Serve hot with rice or chapathis.

Cabbage Mint Rice

Ingredients:

3 cups rice - washed

4 ½ cups water

2 Cup of finely chopped cabbage

1 tbsp oil

2-3 Cardamom

2-3 Cloves

For the masala

5-6 Green Chillies

2 cup tightly packed Mint leaves

(Add little water to make a paste)

• Heat the oil in a pressure cooker pan, add cloves and cardamom saute it for few seconds, add the ground masala paste and saute it for 2 mts.
• Add Cabbage and mix it well and saute it for 2 mts.
• Add rice,salt and water, mix well and pressure cook them.
• Serve hot with Curd.