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SAMOSASPAPER MASALA DOSAS ideal for BREAKFAST
MYSORE MASALA DOSA EPISODE #93
SAMBHAR DAAL EPISODE# 150
YOUTUBE INDIAN FOOD CATERING
FACEBOOK TRADITIONAL INDIAN FOOD
2 CUPS RICE
1 CUP URAD DAAL (1/4 cup semolina sooji)
1/4 CUP CHANA DAAL
1 pinch of asafoetida(hing)
1 teasppon chilly flakes
1 bunch of curry leaves
1/4 teaspoon fenugreek seeds
2 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon green chilly sauce
1 teaspoon turmeic 1/4 cup potatoes 2 tablespoon green peas.
Ferment to right stage dosa gets nice bright color.
1 tablespoon methi seeds have to be soaked overnight in water. Add water couple of hours is good. After soaking it. Put it in Cuisinart blender after soaking gor six hours .Spread it on and leave it slightly coarse for a nice crispy dosa.If you like soft increase urad daal and crispy increase rice.Batter slightly grainy add salt after fermentation .Drizzle oil on dosai. To make dosai take a small bowl .Pour batter onto pan and go in round shape. Add the masala on top. Fold it and roll on another side. Pancake flip on both sides.
Sambhar Daal
Sambar is a spicy lentil soup with variety of vegetables. Sambar accompanies many South Indian meals, like dosa, idli, rice. One can say South Indian meal is not complete without Sambar.
Recipe will serve 4.
Ingredients:
•1/2 cup toor dal/arhar dal
•1/2 teaspoon salt
•1/4 teaspoon turmeric (haldi)
For Seasoning
•2 tablespoons oil
•1/2 teaspoon cumin seeds (jeera)
•1/8 teaspoon fenugreek seed (methi)
•1/4 teaspoon mustard seeds (rai)
•Pinch of asafetida (hing)
•10-12 curry leaves
•4 dry whole red chilies
•1 large tomato cubed in small pieces
•Approx. 1-½ cup mixed vegetables cubed in bite size (green beans, carrot, Zucchini, radish)
•2 tablespoons tamarind pulp
•1/2 teaspoon salt
•1 tablespoon sambar powder, available in any Indian grocery store
Method
1.Wash and soak dal in about 2 cups of water for 10 minutes or longer.
2.In pressure cooker add soaked dal, about 2-1/2 cups of water, salt and turmeric then cook on medium high heat.
3.As the pressure cooker starts steaming reduce the temperature to medium and cook for another 6 minutes.
4.Turn off the heat and wait until steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
5.Mix dal well enough so there are no lumps. If dal is thick add up to 1 cup of water.
Prepare Seasoning
1.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks immediately, the oil is ready.
2.Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, red chilies, and curry leaves, and then stir for a few seconds.
3.Add tomatoes, vegetables, sambar powder, tamarind pulp and ½ cup water.
4.Covered the pan and let the vegetables cook till they are tender over medium heat.
5.Add the vegetables and dal together to make the Sambar. Sambar should be thin and have the consistency of soup. If the sambar is thick, add water as needed. Cook sambar on low heat for 10-15 minutes.
Serve Sambar with dosa, idli, rice or with any meal as a side.
