Ingredients
Brahmin Sambar Recipe is different to the usual sambar recipe. This sambar is also called Arachuvitta Sambar. This goes very well with rice, idli and dosa (I love it idli and dosa - more than with rice).
1 cups Toor dal (Sambar dal)
Vegetables of your choice (I prefer carrot, okra, drumstick)
1 Onion (very finely cut)
1 teaspoon Sambar powder
1/4 teaspoon Turmeric powder
2 pinches Asafeotida
Tamarind (1 small ball size)
1 teaspoon Bengal gram dal / channa dal
2 teaspoons Coriander seeds
1/2 teaspoon Fenugreek seeds
1 to 2 Red chilli
1 cup Grated coconut
8 to 10 Curry leaves
For the seasoning:
1 teaspoon Mustard seeds
Curry leaves 4 to 5
Coriander leaves - a small bunch
Coconut oil – 2 tsp
Brahmin Sambar Recipe - Get Cooking
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Blueberry Cobbler By Martha Foose
Silent Shade Bridge was a beautiful decorative little bridge over the Yazoo River. The name sounded much more melodic than any of the memorial-named bridges. The small bridge was raised and lowered with a tractor and cable, and a mule before that. Eventually the bridge was turned sideways, the run of the river, and taken out of commission.
I get the blues when I think of that lovely, peaceful river-crossing now all but forgotten. I guess this sweet deep-blue cobbler is a fitting memorial. . Serves 8
5 cups fresh or frozen blueberries
2 tablespoons fresh lemon juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1?4 teaspoon freshly grated nutmeg
1?4 teaspoon ground mace
3 cups sugar
1 cup whole milk
5 tablespoons unsalted butter, softened
1?2 teaspoon vanilla extract
2 tablespoons cornstarch
11?2 cups boiling water
Blueberry Cobbler - Get Cooking
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Buttermilk Peach Ice Cream Chilton
Chilton County, Alabama, produces some good peaches; I will pull over for the guy on the side of the road with the sign on his truck that says “Alabama peaches.” Georgia is mighty proud of theirs, but I will brake for Alabama peaches. Closer to home, Smith County, Mississippi, makes a fine showing every year, whose fruits I enjoy in this ice cream at the height of summer. . Makes 1 quart
11/2 teaspoons unflavored gelatin
1 cup buttermilk
1/2 cup sugar
2 cups heavy cream
1 large egg yolk
Pinch of salt
11/2 teaspoons vanilla extract
1 cup pureed ripe peaches, cold
Peach Ice Cream - Lets Get Cooking
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Green Beans with Yellow Split Peas makes a tasty and colorful side dish for any meal - By Alamelu Vairavan
Ingredients
½ cup yellow split peas
¾ teaspoon turmeric powder
2 tablespoons canola oil
1 teaspoon cumin seeds
3 cups green beans, diced (stems removed)
1 teaspoon minced fresh ginger
1 green chili pepper, fined chopped (optional)
1 teaspoon salt
¼ cup unsweetened or sweetened coconut powder
Beans Poriyal - Get Cooking
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Ingredients
Chinese rice sticks or vermicelli or Instant Rice sevai is available in stores. Soak the dried strands in cold/hot water for the specified time (as given in the packet) and drain.
1 packet /500 grams Rice Vermicelli/Vermicelli/Sevian
For the usili:
1 cup Red Gram/Thuvaram Paruppu/Thuvar Dhal
3-4 Dried Red Chillies
½ teaspoon Asafoetida Powder/Perungaayam/Hing
¼ teaspoon Turmeric Powder/Manjal Podi/Haldi
½ teaspoon Salt
For the seasoning:
¼ teaspoon Mustard Seeds/Kadugu/Rai
½ teaspoon Black Gram/Ulutham Paruppu/Urad Dhal (optional)
4 tablespoons Sesame oil Or, Cooking Oil
Paruppu Usili Sevai - Get Cooking
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Ingredients
1 cup Cracked Wheat/Dhalia
1½ cups Water
200 g Onion, chopped fine
2 tablespoons Coconut, grated
2 medium Green Chillies, chopped
2″ piece Ginger, julienned
½ teaspoon Asafoetida Powder/Perungaayam/Hing
2 tablespoons Cilantro/Coriander Leaves, chopped fine
A few Curry Leaves/Karuveppalai/Kari Patha, torn into half
½ teaspoon Salt
For the seasoning:
¼ teaspoon Mustard Seeds/Kadugu/Rai
1 teaspoon Oil
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2 cups Rice
250 g /2 large Raw Mango, peeled and grated
1 tablespoon Roasted Peanuts, skinned
2 tablespoons Clarified Butter/Neiy/Ghee
1 teaspoon Salt
Blend coarsely:
½ cup Raw Mango, grated, skinned
1 tablespoon Roasted Peanuts, skinned
¼ cup Coconut, grated
3 Dried Red Chillies
¼ teaspoon Turmeric Powder/Manjal Podi/Haldi
For the seasoning:
¼ teaspoon Mustard Seeds/Kadugu/Rai
1 teaspoon Black Gram /Ulutham Paruppu/Urad Dhal
½ teaspoon Cumin Seeds/Jeeragam/Jeera
¼ teaspoon Asafoetida Powder/Perungaayam/Hing
A few Curry Leaves/Karuveppalai/Kari Patha, torn into bits
2 tablespoons Oil
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1 cup Plain Flour/Maida
½ cup Semolina/Ravai/Sooji
1/3 cup Lukewarm Water
1½ litres Full cream milk/Half And Half
400 grams Condensed Milk (optional)
½ cup Sugar
A few strands Saffron/Kunguma Poo/Kesar
½ teaspoon Cardamom Powder/Elakkai/Elaichi
For deep frying Oil
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RECIPE FROM SYMPLY TOO GOOD TO BE TRUE 4
SERVES: 6
Ingredients
800g skinless chicken breasts
cooking spray
1 medium size onion diced
1 teaspoon crushed garlic (in jar)
½ teaspoon crushed ginger (in jar)
1 teaspoon cinnamon
1 teaspoon tumeric
1 teaspoon dried coriander
2 teaspoons paprika
½ teaspoon cumin
? teaspoon chilli powder
2 teaspoons chicken stock powder
4 tablespoons no added salt tomato paste
1 tablespoon cornflour
1 x 375ml can evaporated light milk
Method
Cut chicken into bite sized pieces. Coat a large non-stick frypan or wok with cooking spray, sauté chicken, onion, garlic and ginger until chicken pieces are nearly cooked. Add all the spices and stock powder. Combine with chicken for 1 minute. Add tomato paste and fold through chicken. Blend cornflour with milk then add to pan stir continuously, mixing well until boiled.
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