People who like sambar but couldn’t attempt because of its complexity in preparation , please go ahead and read this recipe. This one is for you.When you enter south India the first word you could probably hear is sambar. I haven’t seen a person who don’t like sambar. This is a very simple recipe and doesn’t involve tamarind, all you need is a raw and sour mango.
Raw mango (Don’t use ripe mango, sambar tastes good if the mango is sour)
Toor dal – 1 cup
Onion – half
Tomato – 1
Sambar powder – 1.5 tsp
Turmeric powder – 1/4 tsp
1) Clean the toor dal and add 2-3 cups of water in a pressure cooker.Add turmeric powder, sambar powder, chopped onion, chopped tomato and chopped mango pieces (1 inch size pieces). If the mango is not sour enough add little bit of tamarind juice in the end.
2) Pressure cook the dal to 2-3 whistles.
3) Temper the sambar using mustard seeds, curry leaves and red chilies.
Tasty sambar ready!!!
If you can make sambar easier than this please do let me know. 🙂
Back to blogging after loooong break. Biryani being my DH’s favorite dish, i tend to collect recipes from everyone i know. This recipe has worked out very well and turned out tasty each time…fool proof. This one was offered by my anni(sister-in-law), who is a great cook indeed.Let me jump to the recipe directly.
Clove – 2+1
Cinnamon – 1 inch stick + small piece
cardamom – 2+1
Bay leaves – 2
Star anise – 2
Mace – small piece
Kalpasi – little (dagad phool)
Marathi mokku – 2
Cumin seeds – 1/2 tsp
Ghee – 3 tbs (clarified butter)
Green chilies – 4
Onion – 2 big
Tomato – 2 small
garlic – 10 cloves
ginger – 1 inch
Coriander powder – 1 tbs
red chilies – 3
Mint leaves – 5-6 twigs
chicken – 1 lb
Basmati rice – 2 cups
Grind to paste : ginger, garlic, 1-clove, small piece of cinnamon, 1-cardamom, coriander powder and red chilies
1) Heat half portion oil and half portion ghee in a pressure pan. Add cloves, cinnamon, cardamom, bay leaves , remaining spices in the spice list and slit green chilies.
2) Next add onion and saute it. When the onion is golden brown add the ground paste. Next in line is the chopped tomato. Saute till oil oozes out.
3) Add pudina leaves and chicken pieces
4) Soak rice for few minutes and drain the water. Add few drops of lemon juice and mix the rice well.
5) Add rice and 3.5 cups of water (approx).Pressure cook for 2-3 whistles.
I prefer conventional oven to get perfect biryani each time.
If you have conventional oven, skip step 5 and come here.
5) Add rice and 4 cups of water and transfer the contents to a large conventional oven safe bowl coated with ghee.
6) Preheat the oven to 375 deg F.
7) Cover the bowl with aluminium foil, seal as much as possible and place it in the preheated oven.
8) Cook for 20-25 mins.
I hope the biryani taste wonderful as it did for me.Please let me know if you ever try this recipe.
Photo that i shoot lately at my grand dad’s place.