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July 30, 2018

Bitter gourd Masala Curry For Rice / Pavakkai Masala Poriyal Without Coconut

Bitter gourd masala curry

South Indian, Tamilnadu style Bitter gourd masala curry for rice / Pavakkai masala poriyal without coconut was my recent try using bitter gourd. Usually I make pavakkai pitlai or pavakkai poriyal with coconut in my MIL’s style. For a change, I tried this bitter gourd masala curry adding spice powders and garam masala powders. I made it easily using my pressure cooker. It came out very well and finger licking good with its own slight bitter taste. Sendhil who is not a big fan of this veggie liked this bitter gourd curry and had it without any complaints. If you are a fan of bitter gourd like me, you must try this Pavakkai masala poriyal. You will love it for sure. It is a good side dish for sambar and curd rice. If you want to make bitter gourd curry without bitterness, you should thinly slice the bitter gourd, remove the seeds. Soak in sour curd or buttermilk, salt for 20 minutes and squeeze it before cooking like I did in my bitter gourd biryani recipe. But I won’t recommend this step for this poriyal as the nutrition of this vegetable will be lost. So what I do is, I slice the bitter gourd thinly. I add more tamarind and jaggery to reduce the bitterness. It works well. Friends, lets see how to make this Tamilnadu style Pavakkai masala poriyal with step by step pictures.

Check out my other bitter gourd recipes too !

Bitter gourd biryani

Crispy Bitter gourd chips

Bitter gourd Puli kuzhambu - Chettinad 

Kakarakaya Pulusu - Andhra style bitter gourd gravy for rice

Bitter gourd pitlai 

Bitter gourd poriyal with coconut 



Pavakkai masala

Bitter gourd curry recipe - Tamil nadu style


Bitter gourd curry recipe - Tamil nadu style

Tamil nadu style bitter gourd curry recipe for rice


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Bitter gourd – 1 (Medium sized)
  • Big onion – 1
  • Ginger garlic paste – 1 tsp
  • Tamarind – medium gooseberry size
  • Red chilli powder – 3/4 tsp
  • Dhania powder / coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Jaggery – 1 tbsp
  • Salt – as needed
  • water for tamarind extract – 1/2 cup

To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/ 2 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
HOW TO MAKE BITTER GOURD MASALA CURRY
  1. Wash and slice bitter gourd into thin slices.
  2. Heat oil in a pressure cooker base. Temper the ingredients.
  3. Saute onion, gg paste. Add thinly sliced bitter gourd, turmeric powder and salt.
  4. Saute for a minute. Add red chilli powder, coriander powder and garam masala powder.
  5. Mix well. Lastly add tamarind extract, salt, jaggery.
  6. Pressure cook in very low flame for one whistle.
  7. Boil if there is excess water. Serve with rice !
BITTER GOURD CURRY - STEP BY STEP PICTURES
  • Wash and slice the bitter gourd thinly. Remove the seeds and discard it. Do not slice it too thinly because it will become mushy after pressure cooking.  Chop the onion and set aside.
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, ginger garlic paste and saute till raw smell goes off.
    bitter gourd masala curry
  • Add thinly sliced bitter gourd, turmeric powder and salt. Saute till bitter gourd becomes dark green in color. It takes 2 minutes.
    bitter gourd masala curry
  • Add red chilli powder, coriander seeds powder, garam masala powder and saute for a minute in medium flame.

  • Lastly add 1/2 cup of tamarind extract, jaggery and mix well. Do not add more water. Pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix gently and boil if there is excess water in the cooker. Boil in high flame for few minutes to evaporate the excess water.Check for taste, add more chilli powder or jaggery if needed. If you feel tanginess is less, you can add lemon juice after switching off the flame. Garnish with coriander leaves.
    bitter gourd masala curry
    Serve and enjoy with sambar, curd rice !

Note

  • Slice the bitter gourd thinly to reduce the bitterness. But do not slice it too thin. It will become mushy after pressure cooking.
  • Tamarind and jaggery also helps to reduce the bitter taste.
  • For variations, you can make this curry in a kadai instead of pressure cooker but it takes more time to cook.
  • You can also pressure cook the bitter gourd separately and add to the masala.
Try this healthy, yummy bitter gourd masala curry for rice and enjoy !
Pavakkai masala

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July 26, 2018

Karnataka Carrot Palya Recipe – Grated Carrot Stir Fry - Grated Carrot Poriyal

carrot palya recipe karnataka style

Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method. In carrot puttu, grated carrot is steamed in idli pot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.

Check out my carrot kootu, carrot beans poriyal, carrot kheer, carrot halwa in pressure cooker, carrot chutney, Carrot sambar, Carrot kurma

carrot palya recipe

Karnataka style carrot palya recipe


Karnataka style carrot palya recipe

Karnataka style grated carrot stir fry recipe / Carrot palya for rice and chapathi.


Cuisine: Karnataka recipes
Category: Poriyal recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Carrot - 4 nos (Grated)
  • Big onion - 1
  • Green chilli - 2
  • Curry leaves - Few
  • Grated coconut - 1/4 to 1/2 cup   (add as you like)
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Sugar -  a pinch
  • Water - only if needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/4 tsp
  • Hing /asafetida - a pinch



  • Coriander leaves – To garnish
  • HOW TO MAKE CARROT PALYA
    1. Wash and peel skin of carrot. Grate it and set aside.
    2. Heat oil in a kadai. Temper all the ingredients.
    3. Saute onion, green chilli and curry leaves.
    4. Add grated carrot, salt, sugar, turmeric powder.
    5. Stir fry in medium flame till carrot becomes soft and cooked.
    6. Cover and cook in low flame if needed.
    7. Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !
    CARROT PALYA RECIPE - STEP BY STEP PICTURES
    • Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside.
      carrot palya recipe
    • Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing.
      carrot palya recipe
    • Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook.  Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves.
      carrot palya recipe
    • Serve with rice or chapathi. Enjoy !

    Note

    • Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot.
    • You can skip coconut but it gives a nice flavor and yield to this palya.
    • Garnishing with coriander leaves also adds a nice flavor.
    • If you like, you can sprinkle few drops of lemon juice for tangy taste.
    Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !
    grated carrot stir fry

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    July 24, 2018

    Besan Tomato Omelette – Eggless Omelette Recipe - Vegetable Omelette Recipe Without Egg

    Eggless Omelette Recipe

    Recently we tasted this eggless vegetable omelette in Hotel Saravana bhavan, Salem. We loved it. It was so soft with a nice flavor. When I asked the ingredients of this vegetarian omelette without egg, waiter told its made of besan flour/Kadalai maavu, tomato, onion and pepper powder. I reminded about our North Indian besan cheela recipe and told the same to Sendhil. Simply we can call it as besan dosa / Kadalai maavu dosai ;).  As Sendhil liked this dosa very much, I tried to recreate the restaurant style vegetable omelette at home. Its a super easy and quick recipe that can be prepared under 10 minutes for breakfast or dinner. Ideal for working women and bachelors. Usually Green chutney is served as side dish for cheela but I served it with tomato thokku/ bhaji. It also tasted good. Friends, do try this easy, yummy, instant besan cheela recipe for your breakfast and share your feedback with me. Lets see how to make besan chilla recipe with step by step pictures.
    Vegetable omelette recipe without egg

    Eggless Omelette recipe - Besan tomato omelette recipe


    Besan cheela recipe - Besan tomato omelette recipe

    Eggless omelette recipe - Besan tomato omelette recipe - Instant vegetable omelette recipe without egg for breakfast/dinner


    Cuisine: North Indian
    Category: Breakfast recipes
    Serves: 5 nos
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Besan flour / Kadalai maavu - 1 cup
    • Big onion - 1 (finely chopped)
    • Ripe tomato - 1 (finely chopped)
    • Green chilli - 1 (finely chopped)
    • Cumin seeds or Ajwain - 1/2 tsp
    • Curry leaves - Few
    • Ginger - 1/2 tsp (finely chopped)
    • Coriander leaves - 2 tbsp (finely chopped)
    • Asafetida / Hing - a pinch
    • Pepper powder - 1 tsp
    • Red chilli powder - 1/4 tsp
    • Turmeric powder - 1/8 tsp
    • Sugar - 1/2 tsp
    • Curd - 1 tbsp
    • Salt & water - as needed
    • Cooking oil / ghee – to drizzle the cheela
    HOW TO MAKE BESAN TOMATO OMELETTE / EGGLESS OMELETTE
    1. In a wide bowl, take the besan flour / kadalai maavu.
    2. Add finely chopped onion, tomato, green chilli, curry leaves, ginger, coriander leaves.
    3. Add chilli powder, turmeric powder, pepper powder, hing, sugar and salt.
    4. Mix well adding curd and enough water. Make a lump free batter.
    5. Heat dosa pan and make besan cheela. Cook both sides till golden. Serve hot !
    BESAN TOMATO OMELETTE - STEP BY STEP PICTURES
    • In a wide bowl, take all the ingredients except cooking oil. Add the required water.
      Besan tomato omelette recipe
    • Mix without lumps. Consistency of batter should be slightly watery than regular dosa batter. It depends on the thickness of cheela. If you like thin cheela, make the batter watery else thick.
    • Heat an iron dosa pan(for best results) or non-stick dosa pan. Pour a ladleful of batter. Spread it well.
      Besan tomato omelette recipe
    • Drizzle a tsp of oil around the dosa. Cook both sides in medium flame till golden. Remove in a plate and enjoy serving hot ! You don’t need any side dish for this dosa. If needed, you can have with green chutney or pickle.
    Besan tomato omelette recipe

    Note

    • Addition of curd is optional but it helps to make the dosa soft. If you skip curd, rest the batter for 30 minutes before making dosa.
    • If you want to make thin cheela, make the batter slightly watery.
    • Rice flour is not necessary.
    • You can also refrigerate this batter and use it for 2 days.
    Try this easy, instant besan tomato cheela recipe for your breakfast or dinner and enjoy !
    Eggless omelette recipe

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    July 20, 2018

    Dhaba Style Palak Paneer Recipe – How To Make Punjabi Dhaba Style Palak Paneer With Video

    Punjabi dhaba palak paneer

    Dhaba style recipes were in my try list since I started to visit mini Punjabi dhaba with my school moms friends for kitty parties. All my friends rave about this dhaba and took me there. Yes, I completely agree with them. I too loved their hot, freshly prepared food with mild spiciness and homely taste. Reasonable rates as well. Though the gravies are bit oily, the taste of it makes us forget the calories. After eating there, I had bookmarked few dhaba style recipes to try at home. To begin with, I tried this yummy Palak paneer for the first time following the recipe from one of my favorite YouTube channels – Cooking shooking. I am not sure that this is the authentic Punjabi dhaba style Palak paneer. But this recipe won’t disappoint you. I tried this recipe confidently based on the readers feedback in the video. As I had already tried restaurant style Palak paneer, I could spot the difference in taste and the method of preparation of this dhaba style recipe. It came out really well and tasty. We all loved it. And now after trying this dhaba style recipe successfully, I am confident enough to try more. Soon I will try to get the recipe from mini Punjabi dhaba restaurant and share in my space. Ok, Lets see how to make Palak paneer in dhaba style with step by step pictures and video !


    Dhaba style palak paneer

    Dhaba style palak paneer recipe


    Dhaba style palak paneer recipe

    Dhaba style palak paneer recipe with step by step pictures and video - Healthy and yummy side dish for roti, naan and kulcha,


    Cuisine: North Indian
    Category: Paneer Recipes
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Paneer / Cottage cheese – 1 cup (200 gms)
    • Spinach / Palak leaves – 1 big bunch
    • Green chilli – 1 to 2 nos
    • Ripe Tomato – 1 no
    • Big onion – 1 no
    • Curd – 1/4 cup
    • Red chilli powder- 1/2 tsp
    • Dhania powder / coriander seeds powder – 1 tsp
    • Nutmeg powder – 2 pinches
    • Cumin powder – 1/4 tsp
    • Garam masala powder - 1/2 tsp (optional)
    • Sugar – 1 tsp
    • Salt & water – as needed
    To Saute
    • Cooking oil - 2 tbsp
    • Bay leaf - 1 no
    • Cumin seeds - 1/2 tsp
    • Garlic cloves - 5 nos ( Finely chopped)
    • Ginger - 1 tsp ( finely chopped)

    • Fresh cream – 2 tbsp ( to garnish)
    • Crushed Kasoori methi - 1/2 tsp (optional)
    HOW TO MAKE DHABA STYLE PALAK PANEER
    1. Wash the palak leaves and set aside. Soak paneer cubes in hot water till use.
    2. Heat oil and splutter cumin. Saute bay leaf, onion, green chilli, garlic, ginger,tomato.
    3. Switch off the flame and let the mixture cool down.
    4. Add curd and mix well. Switch on the flame and keep it low.
    5. Add the spice powders, sugar and salt. Mix well and boil for sometime.
    6. Add palak leaves and saute till it becomes soft and cook completely. Cool down.
    7. Grind everything to smooth or coarse paste as you like.
    8. Again saute this paste in a kadai. Boil for few minutes.
    9. Lastly add the paneer, Fresh cream and crushed Kasoori methi. Mix well and serve hot !
    DHABA STYLE PALAK PANEER - STEP BY STEP PICTURES
    • Clean Palak leaves, discard the root part. Take the leaves along with stem. Wash it well. Chop roughly. Keep aside. Chop paneer into small cubes. Boil 2 cups of water. Remove from the flame and keep the paneer immersed in hot water till use. It helps to keep the paneer soft.
    • Heat oil in a kadai. Splutter cumin seeds. Add bay leaf. Saute chopped onion, green chilli, ginger and garlic. Saute till onion becomes transparent. Now add chopped tomato and saute till mushy.
      Dhaba style palak paneer
    • Switch off the flame. Let the mixture becomes warm. Add whisked curd and mix well. Switch on the flame again and keep it low. Add red chilli powder, dhania powder, garam masala powder (optional) , sugar, salt, nutmeg powder and mix well. Boil for few minutes.
      Dhaba style palak paneer
    • Add washed palak leaves and saute till its cooked completely. Dhaba style palak paneer
    • Switch off the flame and grind everything to a smooth paste. Add this paste to the kadai. Add 1/2 cup of water and simmer the palak paste for few minutes. Lastly add the soaked paneer cubes, crushed kasoori methi and fresh cream. Mix well and switch off the flame. Serve hot with roti, naan or kulcha.
      Dhaba style palak paneer recipe Dhaba style palak paneer recipe
      Enjoy !

    Note

    • Adjust the quantity of green chilli as per your spice level. Actual recipe uses 2 green chillies but I used one.
    • Kasoori methi is optional. Its not used in the original recipe but I added it for additional flavor.
    • For variations, you can blanch the Palak leaves and then add to tomato mixture while grinding.
    • Sugar is used to retain the color of Palak leaves. So do not skip it.
    • Do not add the curd when the mixture is hot. The mixture will become watery and gives a curdled look to the gravy.
    • You can skip tomato and use curd alone.
    Try this Dhaba style palak paneer recipe, enjoy with roti / Naan/ Kulcha !
    Dhaba style palak paneer recipe

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    July 18, 2018

    Mint Coriander leaves Dosa – Pudina Kothamalli Dosai Recipe–Green Dosa

    Mint coriander leaves dosa


    I learnt this mint, coriander leaves, curry leaves dosa recipe (Pudina, kothamalli, karuveppilai dosai in Tamil) from my friend Shalini. She calls it as “Green Dosa”. Shalini has been telling me for long time to try this healthy dosa recipe and post here. But somehow I couldn’t do it. Last week when I bought a fresh bunch of mint and coriander leaves, I remembered about this dosa recipe and tried it without further delay. It came out really well. Color, taste and flavor of this dosa was awesome. Raksha and Sendhil liked it very much. I had a great satisfaction of including mint, coriander leaves and curry leaves in our diet. Many people doesn’t like to eat curry leaves and coriander leaves added in their food. They remove and keep it in a corner of the plate. For those people,  this dosa is a good way to include these greens. It tastes like our regular crispy dosa but looks green and smells more flavorful. Friends, do try this yummy green dosa at home and share your feedback with me. I will try to share some interesting and healthy dosa varieties in upcoming weeks. Stay tuned !
    Pudina kothamalli dosa

    Mint, Coriander leaves Dosa

    Mint, Coriander leaves Dosa

    Mint, coriander leaves dosa / Green dosa Recipe - Healthy breakfast / dinner recipe !


    Cuisine: Indian
    Category: Dosa Recipes
    Serves: 15 nos
    Prep time: 12 Hours
    Cook time: 5 Minutes
    Total time: 12 Hours 5 Minutes


    INGREDIENTS
    1 cup = 250ml
    • Idli rice – 2 cups
    • Urad dal – 1/3 cup
    • Toor dal - 1.5 tbsp
    • Chana dal – 1.5 tbsp
    • Methi seeds – 1/4 tsp
    • Mint leaves – 3/4 cup ( 1/2 bunch)
    • Coriander leave - 3/4 cup ( 1/2 bunch)
    • Curry leaves – 2 tbsp ( 2 sprigs)
    • Green chilli – 5 nos
    • Ginger - 1 inch piece (optional)
    • Turmeric powder - 1/4 tsp
    • Salt & Water - As needed
    HOW TO MAKE MINT CORIANDER LEAVES DOSA
    1. Wash and soak idli rice, urad dal, methi seeds, chana dal and toor dal together for 4 hours.
    2. Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt.
    3. Add soaked rice + dal. Grind smooth to dosa batter consistency.
    4. Ferment overnight or 12 hours. The next morning, mix the batter well.
    5. Make thin or thick dosa as you wish. 
    6. Serve with coconut chutney or tomato chutney as side dish. Enjoy !
    METHOD - STEP BY STEP PICTURES

    • Wash and soak idli rice, urad dal, methi seeds, chana dal, toor dal twice. Soak them together adding enough water for 4 to 6 hours.
      mint coriander leaves dosa
    • Wash mint leaves, coriander leaves and curry leaves. Take them in a mixie jar. Add green chilli, ginger, turmeric powder, salt. Grind to a smooth paste adding enough water.
      mint coriander leaves dosa
    • To this paste, add the soaked rice, dal. Grind to smooth batter in 2 batches adding required water. Consistency of batter should be like regular dosa batter. Not too thin or thick.
      mint coriander leaves dosa
    • Transfer the batter to a bowl. Cover it with a lid. Ferment overnight or 12 hours for the batter to raise well. Suppose If you grind the batter in the morning around 10am, you can make the dosa for dinner around 7pm. It tastes good too. But overnight fermentation gives a nice flavor to the dosa. 
      mint coriander leaves dosa
    • After fermentation, mix the batter well. Heat dosa pan. Pour one ladleful of dosa batter and make thin or thick dosa as you like. Drizzle a tsp of oil over the dosa. Cook both sides till golden. Remove in a plate.
      mint coriander leaves dosa
    • Serve hot with coconut chutney or tomato chutney. I serve with thick coconut chutney and podi. Enjoy !

    Note

    • Addition of ginger is optional. But it gives a nice flavor to the dosa and also helps in digestion.
    • Quantity of curry leaves used is less than mint and coriander leaves. If you like, you can add equal quantity too.
    • You can make this dosa for dinner if you grind the batter in the morning.
    • You can also add a pinch of turmeric powder to get nice green color dosa.
    • Addition of chana dal and toor dal gives a nice golden hint to the dosa.
    • You can use either mint leaves or coriander leaves alone.
    • If you have regular dosa batter ready in hand, you can grind greens and chilli to a paste. Add to dosa batter and make dosa immediately.
    Easy, yummy, greeny dosa is ready to enjoy !
    mint coriander leaves dosa recipe


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    July 15, 2018

    TE-A-ME ICE BREWS IN 5 FLAVORS - Product Review

     TE-A-ME ICED BREWS


    Recently people from TE-A-ME Tea brand approached me to review their newly launched ice brews. TE-A-ME is a growing tea brand in India. TE-A-ME Teas (https://en.wikipedia.org/wiki/TE-A-ME_Teas) is a part of Madhu Jayanti International, launched in 2014. Madhu Jayanti International Ltd is a 75 years old food and beverage company based in Kolkata. TE-A-ME Teas comes in 20 flavors within 5 ranges like Signature Black tea, Natural Green tea, Wellness Tea, Fruit and Flower Herbal infusions and Aromatic spice teas.

    Today July 15th 2018, TE-A-ME is launching a range of ice brews. It comes in 5 different flavors namely Lemon, Wild Berry, Peach, Mint green and Lychee. These ice brews are a delicious blend of fruits and herbs. They are healthy, all-natural without any artificial colors, no added sugar, gluten free and Non GMO. The concept of ice brews is to make our drinking water more interesting and flavorful. Its a no boil recipe. It can be brewed in few minutes just by using cold water. You can call this as flavored tea.

    TE-A-ME ICED BREWS IN 5 FLAVORS

    They sent me a COMBO pack of all the 5 flavors to try. Packaging was so good & neat. As we are a big fan of iced lemon tea, I started with it. As mentioned in the pack, it was so easy to make under few minutes. All we need is to just dip the tea bag in cold water for 5 minutes to infuse the flavor, taste and color. You can serve it adding ice cubes as you wish. If you like, you can make this tea in hot water as well.  No sugar or honey is required for this ice brews. It tastes naturally sweet and so refreshing. Sendhil and myself loved it very much.  Sendhil wanted to carry them to office and travel to have it during teatime. If you are bored with green tea, you can have this fruit flavored tea for a change. I have tried lemon & lychee flavors. Both are good. Iam yet to try the other flavors. I will update this post whenever I make it. If you love iced tea recipes, you must try these 5 flavors of TE-A-ME TEAS. You can check out all their products in THIS LINK. Combo of all the 5 flavors ( please refer the above picture) in one packet is also available to try before you buy a specific range. As a launch offer, 10% discount is available for all theese ice brew ranges. Check it out and buy your favorite friends !

    TE-A-ME LEMON ICED BREWS



    HOW TO MAKE LEMON ICE BREWS

    STEP 1 : Take a glass (250ml) of water.
    TE-A-ME LEMON FLAVORED ICED BREWS
    STEP 2: Take a pack of your favorite ice brews and cut open the pack.
    TE-A-ME LEMON FLAVORED ICED BREWS
    STEP 3: Dip the tea bag in water and stir well with a spoon. Rest for 5 minutes. Add ice cubes, garnish with mint leaves if you like. Consume immediately or serve later by refrigerating it.
    TE-A-ME LEMON FLAVORED ICED BREWS


    WHERE TO BUY

    You can buy TE-A-ME tea products in their website, Amazon and Big basket. 

    Enjoy your tea time with this delicious, healthy, fruit flavored ice brews ! You will love it. 

      TE-A-ME LEMON FLAVORED ICED BREWS

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    July 13, 2018

    Instant Sambar Without Dal For Idli, Dosa - Easy Tiffin Sambar Recipe

    Instant sambar without dal

    Recently I came across this Instant sambar recipe for idli, dosa without dal, vegetables and coconut in Papa’s kitchen YouTube video. We can call this as Dhidir sambar or pottukadalai sambar in Tamil. Its a very easy and simple sambar recipe with pottukadalai (Fried gram dal in English) , fennel seeds, onion and tomato as major ingredients. Fried gram dal and fennel seeds(soambu in Tamil) adds a nice flavor, thickness and kurma kind of taste to this tiffin sambar.  I have already shared an idli sambar recipe almost in the same combination without using toor dal, moong dal and vegetables. But this plain sambar is even more easy to make within 10 minutes. It came out really well and tasted great with hot idli and dosa but not for rice. Everybody loved it especially Sendhil appreciated me and had one more idli too. Even Raksha who is a big fan of toor dal and moong dal idli sambar had this sambar sans dal without any complaints. What else I need to post this recipe in my blog. So here you go Instant sambar without dal, vegetables for idli, dosa. You too give a try and share your feedback with me. Soon I will try to make a post on instant sambar without dal for rice.

    Check out 30+ Idli sambar varieties !

    Instant sambar without dal for idli

    Instant sambar without dal


    Instant sambar without dal Instant pottukadalai sambar for idli, dosa without dal and vegetables.
    Cuisine: Tamil nadu
    Category: Sambar Recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 1 tsp
    • Hing / Asafetida - a pinch
    • Red chilli - 1 no ( pinched into two)
    • Curry leaves - Few
    • Big onion - 2 nos
    • Ripe tomato - 2 nos
    • Green chilli - 1 no ( slit into two)
    • Turmeric powder - 1/4 tsp
    • Red chilli powder - 1/2 tsp
    • Salt & Water - as needed
    To grind
    • Fried gram dal / Pottukadalai - 1 tbsp
    • Fennel seeds / Soambu - 1 tsp
    • Water - 1/2 cup

    • Coriander leaves - To garnish
    HOW TO MAKE INSTANT SAMBAR WITHOUT DAL
    1. Grind pottukadalai + fennel seeds to a fine powder.
    2. Add water and mix without lumps. Set aside.
    3. Heat oil in a kadai. Temper mustard, urad dal, chana dal, red chilli, curry leaves, hing.
    4. Saute onion, green chilli till transparent. Saute tomato till mushy. Add red chilli powder, turmeric powder and salt. Mix well.
    5. Add pottukadalai water and 1 cup more water. Mix well and boil for sometime.
    6. Once it reaches the desired consistency, switch off the flame. Garnish with coriander leaves.
    7. Serve hot with idli, dosa drizzled with gingely oil/Nalla ennai.
    SAMBAR WITHOUT DAL - STEP BY STEP PICTURES
    • Wash and chop onion, tomato and green chilli. Grind pottukadalai + soambu(fennel seeds) to a smooth powder. Grind continuously for long time by wiping the sides. It helps to grind a smooth powder without grits else fennel seeds won’t grind properly.  Add 1/2 cup water to this powder and mix well without lumps. You can grind again if you like. Keep this water aside.
      Instant sambar without dal for idli
    • Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal and red chilli. Add chopped onion, curry leaves, green chilli and saute till transparent. Add tomato and saute till mushy.
      Instant sambar without dal for idli
    • Add turmeric powder, red chilli powder and required salt. Mix well for a minute. Add pottukadalai water without lumps. Add 1 cup more water based on the consistency of sambar.
      Instant sambar without dal for idli
    • Mix well and boil for few minutes till you get nice aroma. Switch off the flame. Garnish with coriander leaves. Serve hot with idli and dosa by drizzling with Gingely oil / Nalla ennai or ghee. Enjoy with idli, dosa ! This sambar thickens when it cools down. So add more water, adjust salt, spice powders and reheat if you want thin sambar.
    • Instant sambar without dal for idli

    Note

    • Consistency of this sambar depends on your taste. Some people like thin sambar. So you can adjust the quantity of water accordingly.
    • Fennel seeds gives a nice flavor to this sambar. So do not reduce the quantity.
    • If you like, you can add potato and carrot.
    • Tamarind is not required. Ripe tomato would do.
    • For variations, you can use sambar powder instead of red chilli powder.
    • Garnish with coriander leaves for nice flavor. Do not avoid it.
    Try this easy, yummy, instant sambar for idli,dosa and enjoy !
    sambar without dal

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