Instant Sambar Masala Powder - How to make Instant Sambar Without Adding Dal

This is an instant premix for making sambar.  All you need to do is just boil the veggies along with this mix.  No soaking or cooking of dal or grinding coconut.  If you do have any  vegetables you can still make this and it will taste good.

It is very convenient to have a ready  mix at home rather than relying on store bought premixes. A well know fact is that a  South Indian meal is never complete unless there is Sambar or Rasam. 
Making a delicious sambar takes time. This instant sambar masala mix is a great boon. All you have to do pick up any vegetables you have or love , mix this instant sambar mix with water and boil it with the vegetables, a delicious sambar is ready to enjoy. It taste just as good as normal sambar , its just that there is no hassle and its absolutely quick to make

Now days I use this only to make sambar at home.   If, sometimes  there is any leftover cooked tur dal, just add that too to this mix, it helps in thickening the sambar faster.

I, have prepared this ready sambar mix and sent to may friends abroad.  Write the method of preparation on paper and stick it to the packet so that they can easily make this Sambar. You can even give it to your son or daughter when they leave for  Universities/Colleges away from home , who, need a taste of good home food. 

The ingredients are for a basic South Indian Sambar, adjust the spiciness to get your taste.

6 Tablespoons Heaped Tur Dal / Yellow Split Pigeon Peas
1 Tablespoon Heaped Chana Dal
6 Dried Byadgi Chillies 
4 - 5 Kashmiri Chillies
½ Teaspoon Asafoetida powder or Crystal
4 Tablespoons Heaped Coriander seeds
½ Teaspoon Black pepper corns
½ Teaspoon Fenugreek seeds
1 Tablespoon Roasted Gram / Putane
1 Big Lemon Size Tamarind
2 Tablespoons Raw Rice
1 Teaspoon Turmeric powder
10 to 12 Curry Leaves

For the Tempering
1 Tablespoon Mustard seeds
2 Tablespoons Oil
1 Sprig Curry Leaves 
3 - 4 Red Chillies

Heat a pan / skillet with a teaspoon of oil and roast each ingredient (including the asafoetida powder / crystals, and the tamarind ( after breaking it up into small bits. ))separately till lightly golden, or till it releases an aroma, do not burn ingredients or else it will give an burnt taste to sambar.  
Remove each ingredients on to a kitchen towel and let cool completely.   Keep them aside.
Fry the curry leaves till crisp and add to ingredients while powdering .  
Then grind all the ingredients to a fine powder.

For the Tempering
In a tadka pan heat oil, add the mustard seeds, when they  splutter,  add the red chillies and  curry leaves when they are crisp, take off flame. Pour it on to the prepared mix.
 When the mix has cooled completely store in an airtight container.

How to prepare the sambar 
Take a kadai / pot ,  add a cup or 2 of water depending on quantity of sambar you need.

For instance I took around 400 ml of water and added 3 tablespoons heaped  of the prepared mix. 
Mix the powder well in water, add finely cut vegetables like potatoes, carrots, tomatoes (a must), pumpkin or which ever veggies to enjoy eating . Add salt to taste,  as it is not added in the mix and place it on high flame stirring continuously till it comes to a boil.  Reduce the flame and let the veggies cook, stirring at intervals so that it does not burn at the bottom.
When the vegetables are  cooked perfectly, make adjustments to the sambar , taste for salt and sourness, check the gravy consistency,  which would have reduced or thickened, so add  water accordingly and  bring it to rolling boil.
Although there is no need to add any cooked dal as dal is already added in the mix, if preparing at home and cooked dal is readily available, add the dal to thicken.
This  Sambar can also be thickened by gently mashing potatoes with the ladle.  Garnish with coriander leaves, can give a little more tadka too after the Sambar is ready, this is optional. Enjoy with Idli or rice.
Labels:Instant premixes ,Bachelor Recipe, Instant Sambar Without Dal, South Indian, Vegetarian

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Vegetarian Noodle Pizza#Improv

Today is our posting day for Event for Improv Cooking Challenge, Hosted by Nichole Little.  The theme is "Olives & Cheese".  Have surprise vegetarian guest coming home and you do not know what to serve them. Then this is a quick pizza to make, wherein, you will have these ingredients in the pantry.
Seeing this unique pizza my guest were thrilled, surprised. Do try this for your kids, be sure they will love it.

Makes 2 pizzas
1 Packed Egg noodles - boiled
1 Capsicum - cut into strips
1 Onion - cut into semi circles
1 Tomato - deseeded and cut into strips
5 to 6 Olives Black or Green- sliced
3 - 4 Tablespoons Pizza sauce - Homemade
1/2 Teaspoon Crushed Black Pepper
1 Teaspoon Oregano
1 Teaspoon Red pepper flakes
1/2 Cup Mozzarella - grated 1 cup
1/2 Cup Cheddar - grated
4 Tablespoons Heaped Corn flour
1/2 Cup Water
2 Tablespoons Oil 


Boil the noodles as per the packet instructions.

In a bowl mix corn flour and water and pour over the noodles. Mix well so that the noodles are coated and the liquid is absorbed . 
In the meantime heat a large round tawa or frying pan with oil and spread the noodles evenly in a round circle with your hands. The flame should be very low.  Spread the pizza sauce on the noodles.
Arrange the sliced onions , 
then vegetables on noodles.
Spread grated cheese on top.
Sprinkle with crushed red pepper flakes, salt, black pepper powder and oregano. 
Arrange the olives. Cover with lid and cook for 7 to 8 mins on low flame. 
Remove the lid when the cheese melts.   Serve hot.
Labels : Vegetarian, Vegetables, Egg Noodles, Pasta & Noodles, Pasta sauce, Olives, Cheese, Improv Cooking Challenge

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Idli – Steamed Sourdough Rice and Lentil Buns#BreadBakers

Bake a gluten free yeast, sourdough or quick bread for this month's, event for Bread Bakers our Host is  Stacy Livingston Rushton.

Idlis are naturally fermented buns, yeast free, gluten free, vegan and oil free too. They are soft, spongy and easy to digest.

Making idlis, is not difficult, nor does it need a lot of attention, the sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.

While a basic proportion for idli is using 2 parts rice to 1 part lentils, for the texture and softness I, sometimes use 2 and 1/2 cups parboiled rice or idli rawa to 3/4 part lentils / urad dal and 1/2 cup of rice flakes or poha into the batter also, which  makes a huge difference, it gives a fantastic soft texture. To make a good idli it's essential to use a short grain parboiled rice or what it's also know as idli rice or even idli rawa which is readily available , rather than the long grain basmati rice or any other raw / cooking rice.

2 Cups Parboiled Rice / Idli Rice
3/4 cup White lentils / Urad Dal
1/2 Cup Poha /  Beaten Rice Flakes
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Salt or to taste
Water for soaking and grinding
Oil for Greasing the moulds


Soak the rice and the lentils separately  for at least 4 to 5 hours. Soak the fenugreek seeds along with the lentils.
Wash and drain the grains.

Just before you start blending wash and soak the poha in just a little water.

Place the half the  rice in the blender with 1/4 cup  water and  blend in a blender, pausing if needed to ensure a smooth paste with just a hint of  coarseness.  Grind the remaining rice also the same way.  Remove this into a large pot  / vessel, or 
 a large container with a lid which has  enough space to allow the batter to ferment and expand, much like bread dough. 
In the same  blender  (it is not necessary to wash the blender) add in the soaked lentils / urad dal with 1/4 cup of water and blend the mixture until light and super soft and fluffy.  Remove this into the same pot / vessel of the ground rice.  Now grind soaked  beaten rice and blend for another minute. 
Add this also to the blended lentils and rice mixture,  whisk well until they are mixed to form a smooth batter and light and fluffy.  Keep this batter overnight   or more depending on the weather ( in summer it take 6 to 7 hours ) to let the batter ferment.  A good batter will actually double in size.

 In a idli cooker or  large stock pot, or a pressure cooker.  that fits the idli moulds.  Add about 2 inches of water.    Bring the water to a simmer.  Brush oil  on the idli moulds.
Add salt to the fermented batter and mix it lightly, the batter should have the consistency of thick pancake or waffle batter. 

Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.  Gently lower the filled idli moulds  in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.

Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.
Dunk them in mouthwatering Instant Sambar and enjoy..
Instant Sambar recipe  will be posted tomorrow.

Labels :  South Indian, Gluten free, Vegan, Oil free, Lentils,  Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course
Gluten Free Breads -- check the other recipes

Coconut Flour Pancakes from A Day in the Life on the Farm
Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
Gluten-Free Petite Vanilla Bean Scones from All That's Left Are The Crumbs
Idli – Steamed Sourdough Rice and Lentil Buns from Sneha's Recipe
Japanese Rice Crackers from Karen's Kitchen Stories
Low Carb Garlic Rosemary Bread from Gayathri's Cook Spot
Pan de Yuca from Mayuri’s Jikoni
Pão de Queijo - Brazilian Cheese Bread from Food Lust People Love
Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Strawberry Sandwich Toaster Cake#BakingBloggers

Welcome to this month's event of Baking Bloggers. Baking Bloggers is a group started by Sue , in which we are given a theme  or an ingredient and  we must  bake the a recipe with it.
This month  our theme is Baking with Small Appliances. It was so much fun trying to use small appliances and baking with it.  I have used my sandwich toaster to make these soft and quick Strawberry cakes.  
Made these for evening tea and as they out of the toaster, they were vanishing.  I had force stop them not to finish all since a pic had yet to be taken.  Did not use any topping for decoration since I,  used fresh strawberries to make them and had enough of flavor , most of all there were eagle eyes waiting... to devour them.

100 Grams Unsalted Butter  
1/2 Cup Caster Sugar
2 Eggs
1 Cup All Purpose Flour 

1 Teaspoon Baking powder  
1/2  Teaspoon Strawberry essence 
5 - 6 Fresh Strawberries - pureed
Pink color few drops  - optional ( did not use) 
A Pinch of Salt


Sieve the flour with the  baking powder and salt. Set aside.

In a bowl, add the butter and sugar, whisk until smooth, then add the egg and beat well. Next add the essence and mix it in. Add  half of the flour mixture and strawberries gently fold it in and mix. Finally add the remaining half of the flour mixture and combine until the batter is smooth.
Brush butter or oil on both inner sides (top and bottom) of the sandwich maker, then close it and turn it on to allow it to preheat it for about 3 minutes. 
Once hot, open it and spoon the cake batter in each well until full. Then close and bake your sandwich cakes for about 3 minutes.
After which you can open and check to see if they are done.
If you want them golden on both sides flip them and keep for a minute, I did that.
 They will turn a golden brown when ready.
When you bite into them they will have a light and fluffy texture.
Labels : Sandwich Toaster, Cakes, Egg, Strawberry, Small Appliances, Baking Bloggers

My Notes:
You can use any sandwich toaster you have.

Have a look at the other recipes baked using Small Appliances:
Air Fryer Cheesy Vegetable Tart from Karen's Kitchen Stories
Crockpot Sour Cream Pound Cake from Our Good Life
Hot Chocolate Pudding from Sid's Sea Palm Cooking
Instant Pot Carrot Snack Cake from Food Lust People Love
Jam Cheesecake from A Day in the Life on the Farm
Slow Cooker Reeses Cake from Cookaholic Wife
Strawberry Sandwich Toaster Cake from Sneha's Recipe

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Twice Batter Fried Chicken#Foodieextravaganza

This month our theme is Fried Chicken and am the host, for this Foodie Extravaganza event.

Make this Fried Chicken for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Place them in an oven tray and keep it on warm mode till ready to serve, this I did.
For Marination
6 Chicken Drumstick
1/2 Teaspoon Salt or to taste 

2 Tablespoons Green Chilly Garlic Sauce

For the coating

1.1/2 Cups All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies -  - finely chopped
1 Teaspoon Paprika powder

3/4 Teaspoon Salt  or to taste
1 Teaspoon Black Pepper powder  
1 Teaspoon Chicken powder
For Egg mixture  
2  Eggs
1/2 Cup Milk
2 Tablespoons Vinegar
 Teaspoon Salt 

For  Deep Frying
Oil as required

Marinate the chicken  in  salt  and green chilly garlic sauce, keep aside for at least an hour.  

For the coating  
Mix all ingredients  for the coating in a large bowl and keep aside.
For Egg mixture
Whisk all the ingredients lightly in a bowl and keep aside

How to make the fried chicken   

Heat oil in a large deep frying pan on medium low flame
Dredge the  chicken drumsticks with flour mixture then dip in egg mixture.  Then  again dredge in flour and again in egg mix. This is done twice.  

Deep fry in medium low flame in a single layer for 15 to 20 minutes or till golden and done.  When slightly cooled wrap each end of the chicken drumstick with a piece of foil. 
Serve with  ketchup or Green Chutney, Cold Slaw Salad or Fries.
Labels : Chicken, Twice Batter Fried Chicken, Egg, Deep Fried, Foodie Extravaganza Party

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Fried Chicken is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other  recipes for today's Foodie Extravaganza hosted by Sneha's Recipe

Korean-Style Fried Chicken  Karen's Kitchen Stories 
Pretzel Crusted Chicken Strips  A Day in the Life on the Farm
Nashville Hot Chicken   Cookaholic Wife
Twice Batter Fried Chicken   Sneha's Recipe 

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