Tuesday, April 22, 2008
I am so glad to see fresh greens in the grocery aisle and this week I bought bunches of Methi(fenugreek) leaves .One of our(my hubby and mine)favourite sambhar is Methi leaves sambhar which trust me is the most flavourful sambar you will ever eat.:) Added to that I made Spicy Cauliflower with a new masala Thanks to my mom.
Methi Leaves Sambhar:
Toor daal (yellow lentils) 3/4 cup cooked
Potatoes diced 1 cup microwaved for 5 mins
Onion chopped 1 cup
Fenugreek leaves 1 cup
Green chillies 4 slit
Tamarind paste 1 tbsp
Ghee 2 tbsp
Salt 1 tsp
Mustard seeds 1 tsp
Urad Daal (black gram beans) 1 tsp
Hing (Asafoetida) 1/2 tsp
Red Chillies 2
Sambar powder 2 1/2 tsp
Heat ghee in a vessel
Add mustard, red chilli, Urad daal and Hing.Wait till mustard splutters.
Add onion,fenugreek ,Potato and Green chilli.
Fry for a few mins till you get an aroma.
Remove and keep aside on a plate.
In the same vessel,add tamarind paste and 2 1/2 cups water.Add sambar powder and salt.Boil till water reduced to half its quantity.
Add the fried items and cooked daal.Boil till the sambar is thick.
Serve hot with Rice.
Cauliflower 1 head broken into florets steamed in the microwave for 8 mins
Oil 2 tsp
Cumin seeds 1 tsp
Red Chilli 1
Everest Sabji Masala 1 tsp
Heat Oil on a pan.Add cumin seeds, red chilli and everest masala.Fry for a minute.
Add the steamed cauliflower florets.Saute till the masala coats the florets and the water evaporates.
My typical afternoon routine is to look at blogs ,tweak my blog(so very addicted to it) and try out recipes to put on my blog:).So as I was thinking of what to cook for my son (he naps, i blog), I came across Food For Plastic Challenge III Event hosted by What's cooking?
Tupperware is celebrating April as Children’s month and they are donating $1 from the sale of selected items to the Boys & Girls Clubs.
This is my entry towards the Challenge and also my son's evening snack.(He has been eating this since he was almost a year old.Very yummy and the Veggies go in too!)
Melted Butter or Ghee.(Clarified Butter) 1/2 tsp
Cumin seeds 1/2 tsp
Pepper as per taste (I do 3-4 rounds on the pepper mill)
salt as per taste
Turmeric 1 pinch for colour
Asafoetida 3 pinches (optional)
Frozen mixed veggies 1 small bowl
Vermicelli 1/2 cup(I buy Bambino's Roasted Vermicelli from the Indian Grocery Store)
Water to cook
In a pan, heat butter and add Cumin seeds, pepper,turmeric and asafoetida
After a minute,add the mixed veggies,salt and water.Cover and cook till tenter.
Add the vermicelli to the boiling water .Lower the heat and cover it.Cook till the water evaporates.