Brinjal Sambhar - Recipe Artist

Ingredients: To make Sambhar powder….

• Coriander seeds ½ tbs 
• Jeera 1 tsp 
• Chana dal 1tsp 
• Fenugreek ½ tsp 
• Pepper corns ½ tsp 
• Kashmiri Red chillies -2 
• Pinch of turmeric, asafetida, curry leaves

Method:

Roast red chillies, coriander, jeera, chana dal, fenugreek, pepper, curry leaves till nice aroma comes.
Powder when it turns in to room temperature.
Add asafetida powder and mix well keep aside.

Ingredients: To make Sambar… 

• Brinjal-3 to 4 
• Toor dal-1/2 cup 
• Tamarind pulp-2tsp 
• Green chilli-2 
• Oil, urad dal,mustard seeds for seasoning. 
• Salt, curry leaves, coriander leaves. 
• Turmeric powder a pinch. 

Method….

Cut the brinjal into cubical pieces, and immerse in water for 15 minutes then drain the water.
Pressure cook toor dal till mushy.
In a cooking pan, add brinjal pieces, green chilli, tamarind juice, and water just to immerse the pieces.
Bring this to boil and lower the flame.
Add turmeric powder, salt, and few curry leaves and cook till soft.
Now add cooked toor dal and water till you get right consistency which you prefer.
Bring this to boil by adding sambar powder.
Adjust the quantity of sambar powder according to the spices you need.
Now heat the tempering pan, add oil, when heat, season with urad dal, mustard seeds, and curry.
Hot brinjal curry goes well with rice, dosa, idli…..!

Note: 

To increase the aroma add Drumstics along with brinjal. This sambar powder can also be used in mixed vegetable sambar. Sambar powder lasts for a month in a air tight container. Om shanti leaves. Pour this seasoning over the sambar. Garnish with coriander leaves. Hot brinjal curry goes well with rice, dosa, idli…..! 

Besan ki burfi - Recipe Artist

Ingredients:

• Besan/chickpea flour-1/2cup 
•  Grated carrot-1/2cup 
•  Milk-1/2cup 
•  Ghee 3/4cup 
•  Sugar-3/4-cup 
•  Cashew nuts and dry fruits of your choice-few

Method:

 Heat kadai/pan and roast chickpea flour till the raw smell goes and slightly changes its color. Keep it aside. In the same pan, add grated carrot and stir till it shrinks down and the raw smell goes. Take 2tsp of ghee and fry the dry fruits and keep it aside.

Mix all the above ingredients in such a way that no lumps are formed as well as sugar is dissolved completely. In a low flame, stir this burfi mixture till it thickens and leaves the side with porous texture. Transfer it to the greased tray and cut it into the desired shape.

Rice noodles Payasam - Recipe Artist

Ingredients: 

•  Raw rice – 1 cup 
•  Jaggery – 2 cups 
•  Coconut milk – 3cups 
•  Cardamom powder, cashews, raisins 

Method: 

 Soak raw rice in water for 2hours and grind into very smooth paste by adding water. Transfer the batter to a heavy bottom pan and add 2cups of water and make it thin batter( like buttermilk ), add pinch of salt and stir well and bring to boil till it turns into thick single lump. Press these hot dumplings in a Sev presser (the disc which have bigger holes) on a plate and allow cooling completely.

 Take a bowl add jaggery and 2 cups of water and bring it to boil. Now transfer the noodles gently into this syrup. Let it to boil for 10 minutes stirring very gently in order to keep the noodles in good shape. You can adjust the sweetness as per your choice. Add Coconut milk and boil for 2-3 minutes. Add cardamom powder and fried cashews and Raisins. Serve hot.