Sambhar

1. In one pot, boil 1 onion, 1 tomato, and some carrots drumsticks, and whatnot together
2. In another pot, make pappu with 1/2 cup moong dahl and 1/2 cup toor dahl
3. Make a small bowl of chinthapandu water 
4. Add cooked pappu, chinthapandu water, and sambhar podhi, salt to the boiling pot of veggies
5. Add coriander leaves
6. Cumin, coriander, chilis, curry leaves, mustard seeds, asofoetida, in oil. Once crackling, add to sambhar

Comments

Post a Comment

Popular posts from this blog

Chicken Curry

Chicken Curry    "No pain no gain, nana" -Pavana 1. Cut the chicken.  The most flavorful chicken curry uses whole chickens, because the bones contain a lot of the chicken flavor. Chicken curry with just breast or thigh meat is less flavorful. Use a 2.5 to 3 lb chicken.  Tip: Keep a plastic bag nearby to keep your discarded meat, along with a separate bowl for the chicken pieces you wish to use in the curry, Rinse the inside and outside of the chicken thoroughly with plain water in the sink. General : The innards will always come in a package in the inside. Discard it. Also remove any skin on the outside of the main body. Tailbone : Using a large, sharp butcher knife, f irst cut the tailbone off and discard. Drumsticks : Next, cut off one of the legs. The leg includes both the upper thigh, the lower calf, and the knee joint. Cutting through will require you to break some bones with the knife.  Cut the leg right above the knee. The knee and lower part is a drumsti...
Read more

Spinach

 1. In a pan with oil, bring 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, and *some* coriander seeds to a crackle.  2. Once crackling, add one medium sized chopped yellow onion, 0.5 tsp crushed red pepper, 4-5 cloves of minced garlic, 10 curry leaves, and 0.5 tsp of salt.  3. Once the onions are well fried, add 3 diced roma tomatoes.  4. Once the roma tomatoes are halfway cooked, add 0.5 tsp of ground coriander and 0.25 tsp of ground cumin. Stir.  5. Add one bag of baby spinach. Add 0.5 tsp of salt, and stir. Cook on low heat until the spinach is well cooked and all water has come out of the leaves.  Pooja's Version 1. Heat oil and butter in pan with half tsp mustard seeds, coriander seeds, and cumin seeds each, and a bunch of dried curry leaves 2. After some crackles add 2 small onions and 1 big spoon of garlic ginger paste 3. Add a lot of salt and let onions soften 4. Add spinach. Keep adding spinach until you don't feel like adding it anymore  5. Add...
Read more