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

1. Wash toor dal and pressure cook it adding little turmeric powder and some drops of oil.
2. Soak tamarind in water to make tamarind juice. Pour juice in a pan and boil it. Once it starts boiling, add the vegetables, turmeric powder, asafeotida and salt. Cook it in medium flame.
3. In another pan, add 1 tsp oil add the cut onions and sambar powder and fry it. Once done, add this to the boiling vegetable and tamarind juice.
4. Now, in a small pan, add 1 tsp of oil. Put channa dal, coriander seeds, fenugreek seeds, curry leaves and red chilli. Fry it till golden brown. Grind it into a paste, add coconut and make a fine paste.
5. When the vegetables are cooked add the ground mixture and cooked dal to it.
6. Add salt to taste and boil it again. When bubbles starts to come season with mustard seeds and curry leaves. Garnish it with coriander leaves.

That’s it – Yummy Yummy Sambar all yours now (to be eaten)

If you like this recipe, you might like Viji Varadarajan’s interview here – Brahmin Recipes.

And also here is another favourite of mine Beans Poriyal Recipe.

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

Preheat the oven to 350°F.

Spread the blueberries in a 9 x 13-inch baking dish. Drizzle the lemon juice over the berries and set aside.
In a medium bowl, combine the flour, baking powder, 1?2 teaspoon of the salt, the nutmeg, mace, 11?2 cups of the sugar, the milk, butter, and vanilla. Spoon over the berries and spread in an even layer.
In a small bowl, combine the remaining 11?2 cups sugar, the remaining 1?2 teaspoon salt, and the cornstarch. Sprinkle this mixture over the batter. Pour the boiling water evenly over the top of the cobbler. Poke a few holes down in the batter with the handle of a wooden spoon. Bake for 1 hour or until the top is golden brown, frosted, and shiny. Serve warm or at room temperature.

Martha Foose’s Books

Site Of Interest
http://www.marthafoose.com/

Check out Martha’s Recipes at – Peaches Recipes

Check out Martha’s Interview at – Southern American Cooking Recipes

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

Fill a large mixing bowl half full of ice. Set aside.
In a large saucepan, sprinkle the gelatin over the buttermilk. Whisk in the sugar. Over low heat, cook and stir until the gelatin and sugar are dissolved. Add the cream and whisk well. Whisk in the egg yolk, salt, and vanilla. Cook over low heat, stirring constantly, until the mixture reaches 160°F. Transfer the mixture to a metal bowl and nestle it down in the ice water. Cool the mixture in this ice bath until completely cooled, stirring often.
When ready to freeze, add the peaches and follow the ice cream maker’s instructions.

Notes
• Peaches will soften but not gain sweetness after being picked. Ripe peaches should yield softly to pressure and smell very sweet and peachy.
• Three-quarters of a cup of chopped strawberries can be used in place of the peaches.
• Add a couple of fresh peach leaves to the custard as it warms to give a perfume to the ice cream. Discard them before churning.

Martha Foose’s Books

Site Of Interest
http://www.marthafoose.com/

Check out Martha’s Recipes at – Blueberry Cobbler Recipe

Check out Martha’s Interview at – Southern American Cooking Recipes

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

1. Soak yellow split peas in warm water for 30 mintues. Set aside.
2. Boil 3 cups of water. Add soaked split peas without water and ¼ teaspoon turmeric powder. Cook split peas over medium heat, uncovered, for about 20 to 30 minutes until peas become softer. Drain and set aside.
3. Heat oil in a skillet over medium heat. When oil is hot, but not smoking, stir in cumin seeds. Heat until cumin seeds turn brown.
4. Add beans and stir well. Add ginger and green chili. Stir over medium heat.
5. Add salt. And mix well.
6. Cover beans and cook over low heat for 5 to 7 minutes. A sprinkle or two of water can be added to the beans to facilitate the cooking process without beans sticking to the bottome of the pan.
7. When beans are tender but still crisp, add cooked split peas and coconut. Stir well.

Serves 4 to 6

Health Benefits:

Green beans are rich in Vitamin A, C and K. High in fiber.

Yellow split peas- nutritional power house. High in fiber and protein.

Turmeric Powder – know as “Indian Gold”; it is an anti-oxidant and anti-cancerous. Research indicates turmeric is effective in the prevention of Alzheimer’s.

Ginger – flavor enhancer, aids in digestion.

Chilies- anti-oxidant, anti-inflammatory and also aids in digestion.

Alamelu Vairavan’s Books

Site Of Interest
http://www.curryonwheels.com/

Check Out Alamelu Vairavan’s interview at – South Indian Cooking

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

1. Soak thuvar dhal in hot water for about 20 minutes.
2. Drain the water and blend with the red chillies, asafoetida, turmeric and salt to make a coarse paste.
3. Steam for 20 minutes in a rice cooker. Alternatively, zap in microwave for 2 -2½ minutes on high. Insert a wooden pick/fork and ensure it comes out clean.
4. Cool and crumble without lumps.
5. Heat the oil and pop the mustard and brown the urad dhal. Add the usili crumble and the curry leaves and stir well for 3-4 minutes. Sprinkle a little water if too dry.
6. Mix the usili gently with the prepared vermicelli, rice sticks or sevai.

Tasty Tip: Some families add half measure of chana dhal to the thuvar dhal to prepare the usili.

Viji Varadarajan’s Books

Site Of Interest
http://www.vijisamayal.org/

Read Viji Varadarajan’s interview here – Brahmin Recipes.

Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes:
Paruppu Usili Sevai Recipe
Godhumai Rava Uppuma
Raw Mango Rice
Paal Poli Recipe

And to check out my sambar recipe click Brahmin Sambar Recipe

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

Godhumai Rava Uppuma – Get Cooking


1. Heat the oil and pop the mustard. Add the green chillies, onions, ginger and half the curry leaves. Stir for 10 seconds.
2. To this add the water, cracked wheat, salt and asafoetida powder. Stir for 5 seconds until the salt is fully absorbed into the gravy.
Close the lid of the pan and cook over a medium flame for 7 minutes until the water is fully absorbed. Alternatively, pressure cook for 2 whistles.
4. Keep stirring for 2 minutes until the water evaporates fully and the snack turns into a crumbly texture.
5. Add the rest of the curry leaves and grated coconut. Mix well and remove from the stove.
6. Garnish with finely chopped coriander leaves.

Serve for breakfast or as an evening meal.

Timely Tip: Omit the onion and add ½ cup of roasted and crushed peanuts and serve for festive days or to orthodox visitors who don’t eat onions. Dhalia – broken or fine – is available in the Indian groceries. The broken dhalia is ideally suited for this uppuma. If dhalia is of a finer variety you need to add ½ a cup less water to cook the fine variety.

Tasty Tip: Add 1 cup mixed vegetables, 2 cup roasted moong dal, extra ginger and hing with the wheat and turn it into a khichdi/pongal.

Viji Varadarajan’s Books

Site Of Interest
http://www.vijisamayal.org/

Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes:
Paruppu Usili Sevai Recipe
Godhumai Rava Uppuma
Raw Mango Rice
Paal Poli Recipe

Read Viji Varadarajan’s interview here – Brahmin Recipes.

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

1. Cook the rice in 5 cups water until each grain is fluffy. Set aside to cool.
2. Heat the oil and pop the mustard. Add the urad dhal and stir until golden;
now add the cumin seed, hing and some of the curry leaves. Stir for 5 seconds.
3. Put in the remaining peanuts and the blended paste. Sauté for a few minutes over medium heat or until the liquid evaporates.
4. Add the rest of the grated mango, rest of the curry leaves, ghee and salt and stir for 30 seconds. Stir in the rice.

Serve hot with papads and chips. These are available in the Indian stores.

Timely Tip: This is a fresher version of the tamarind rice.

Read Viji Varadarajan’s interview here – Brahmin Recipes.

Site Of Interest
http://www.vijisamayal.org/

Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes:
Paruppu Usili Sevai Recipe
Godhumai Rava Uppuma
Raw Mango Rice
Paal Poli Recipe

Viji Varadarajan’s Books

Site Of Interest
http://www.vijisamayal.org/

Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes:
Paruppu Usili Sevai Recipe
Godhumai Rava Uppuma
Raw Mango Rice
Paal Poli Recipe

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

1. Knead and prepare a soft dough by adding flour, semolina, water and 2 teaspoons oil. Cover and keep aside for 15 minutes.
2. Divide into lemon-sized balls and dusting flour on both sides roll out into thin pancakes.
3. Quarter the pancake with a knife and deep fry over a medium fire.
4. Turn them gently with a slotted spoon and remove from oil when light golden in colour. Place them in a dish spread with absorbent paper.
5. Mash the saffron in 2 tablespoons of hot milk until soft and the milk turns a dark orange.
6. Boil the milk and stir for 3 more minutes until a little thickened. Add and dissolve the sugar. If adding the condensed milk, reduce the sugar to ¼ cup. Add in the cardamom powder and saffron milk and stir for 15 seconds.
7. Dip the fried pooris/puffed pancakes into the milk and stir for 3 minutes.
Switch off the flame.
8. Allow to soak in the milk for 15 to 20 minutes before serving. Take care that the pooris remain whole.

Tasty Tip: If using condensed milk reduce the sugar to ¼ cup.

Read Viji Varadarajan’s interview here – Tamil Brahmin Recipes.

Viji Varadarajan’s Books

Site Of Interest
http://www.vijisamayal.org/

Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes:
Paruppu Usili Sevai Recipe
Godhumai Rava Uppuma
Raw Mango Rice
Paal Poli Recipe

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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Nutritional Information
PER SERVE
FAT TOTAL 4.5g
SATURATED 1.6g
FIBRE 0.4g
PROTEIN 36.5g
CARBS 12.3g
SUGARS 9.1g
SODIUM 386mg
KILOJOULES 991(cals 236)
GI RATING To low in carbs to score a rating

Try more guilt free recipes go to http://www.simplytoogood.com

Read Annette’s interview at Low Fat Cooking