Sambar Powder

Sambar Powder

Ingredients

1 tsp coconut oil
50 gm asafoetida pieces
50 gm dry red chillies, torn into pieces
1 tsp husked Bengal gram
100 gm coriander seeds
1 tsp fenugreek seeds

Method

1. Heat oil in a frying pan over moderate heat. Add asafoetida, lower heat and add red chillies.Fry for 2 minutes,stirring constantly.

2. Sprinkle in remaining ingredients and continue frying, stirring constantly till gram turn golden brown.

3. Cool,grind to fine powder and store in an air tight bottle.

String Hoppers

String Hoppers

Ingredients

4 cup rice flour
1 cup freshly grated coconut
1/2 cup powdered sugar
1 tsp cardamom powder
1/2 salt

For the garnishing

1/2 cup mixed nuts, grated

Method

1. Mix the grated coconut, sugar,cardamom powder till well combined.

2. Roast the rice flour, till the raw smell disappears.

3. Mix the rice flour, salt and enough warm water and knead it to a smooth dough.

4. Divide the dough into lemon sized balls and press it through a sieve in a circle on a greased plate or in an idli mould. Spread over it a layer of the filling followed by the dough circle . Repeat the layer till the filling is over.

5. Steam it for five minutes.

6. Transfer the contents onto a serving plate.

7. Garnish it with grated nuts.

8. Serve with gravy chana curry or gravy potato curry asa brake fast dish.

Country -Style Fish Curry

Country -Style Fish Curry

Ingredients

500 gm fish
1 and half tsp + 1/2 tsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds
5 dry red chillies, torn into pieces
5 green chillies, slit
3-cm piece ginger, chopped
6 cloves garlic, chopped
10 shallots, chopped
2 stalks curry leaves
1 tsp turmeric powder
1 tsp salt
3 petals cambodge, torn into pieces and soaked in scant 1 cup water

Method

1. Clean fish, cut into 3-cm pieces and wash.

2. Heat 1 and half tsp oil in a pan and sprinkle in mustard seeds. When they start sputtering, add fenugreek,red chillies, green chillies,ginger,garlic,shallots and curry leaves, and fry till shallots turn brown.

3. Stir in turmeric, salt and cambodge with its soaking liquid.Add fish, cover pan and cook over low heat till fish is tender and gravy thickens.

4. Gently mix in 1/2 tsp oil and serve.