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.

My guest today is Martha Foose. Martha was born and raised in Mississippi. Her cooking specialty is Southern food with a contemporary flair. Lets get started now….

Can you tell us a bit about your cookbook - ‘Screen Doors And Sweet Tea’?

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook is a visit in and around the Mississippi Delta and the American South with 150 recipes and a few stories thrown in for good measure.

In your opinion, what is the most underrated ingredient?

To me, cidar vinegar is totally underrated. That tart undercurrent really rounds out flavors.

All time favorite food?

A simple buttery slice of pound cake. See Simply Cake.

What is your best cooking tip for a novice?
You can stir some more but you can’t unstir…..

Martha Foose’s Books

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

Check out Martha’s Recipes at - Peaches Recipes

Blueberry Cobbler 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

James Halliday has written or co-authored over 60 books on wine since 1979, and has been a contributor to others (notably the Oxford Companion to Wine and Larousse Encyclopaedia of Wine). He has been kind enough to share with MagicChefHat the best value wines (from 2009 Wine Companion edition).

Here is the information:

Special Value Wines

As always, these are lists of 10 of the best value wines, not the 10 best wines in each price category. There are literally dozens of wines with similar points and prices, and the choice is necessarily an arbitrary one. I have, however, attempted to give as much varietal and style choice as the limited numbers allow.

Ten of the Best Value Whites $10 and under

Ten of the Best Value Reds $10 and under

James Halliday’s Books

Site Of Interest
http://www.winecompanion.com.au/

My guest today is Jennifer McLagan. Jennifer is one of Canada’s most sought after food stylists. After years of styling other people’s recipes, in 2005, Jennifer penned her first cookbook - Bones: Recipes, History And Lore. In this book, she writes about the bold flavors of cooking with bones. Jennifer also has a blog which she updates regularly.

On your blog you say – “you are on a culinary mission to bring back the bold flavours of cooking using bones and fat”. What fascinates you about these ingredients and how did you get interested in them?

I’ve always cooked with them, after all, bones and fat are where the flavour is. The expression “the near the bone, the sweeter the meat” is true and when you cook on the bone you have more flavour, plus you have that wonderful unctuous texture you get from the collagen in the bones. As for fat it also adds flavour and texture. Those big fat molecules feel wonderful in your mouth and many aromas and flavours are only soluble in fat. If you start with fat and bones you can’t but help but have a great dish.

In a world were boneless, skinless and fat-free are the mantras, I want people to reassess why they are cooking that way. Are they healthier? Is their food tastier? Are they happier?

When at home, what do you like to eat?

I eat pretty much everything, as long as it is fresh and in season. I always prepare my food from scratch.

Most evenings I have main course with vegetables and fruit for dessert. Despite writing books about meat and fats I do not restrict my menu to them - I often eat pasta, omelette, risotto with a salad for dinner. And I do use olive oil.

In your opinion, what is the most underrated ingredient?

Fat of course. I think people don’t realise how much flavour it adds to their food. You can also layer flavour with fat, by cooking your poultry in poultry fat, beef in beef fat and so on. Fat can also turn something simple into something special. For example - after sautéing a piece of meat, deglaze the pan with stock, wine or water and reduce the liquid to make a sauce,
then just before serving whisk in a a spoonful or two of cold butter.

You will have a fabulous sauce to serve with your meat. Also fat makes a great salad dressing, you might be familiar with hot bacon dressing but duck fat and butter are also good choices.

What is your best cooking tip for a novice?

Cooking is just making something to eat, it’s not a competitive sport. Just do it. Making mistakes is good, that’s how you understand the process. Perfect some basic skills, roasting and braising for example and practise, practise, practise it’s the only way you learn.
That’s how all cooks and chefs have gained their skills.

Jennifer McLagan’s Books

Site Of Interest
http://www.jennifermclagan.com/
http:/jennifermclagan.blogspot.com/

My guest today is Alamelu Vairavan. I am absolutely thrilled and honored to feature Alamelu Vairavan on my website. Her speciality is the ‘South Indian Cooking’. She is popular cookbook author, cooking instructor and has also been featured on many US television programs. Alamelu has also contributed numerous recipes to American Dietetic Association cookbook. Lets get started now….

How and when did you get interested in cooking?

In India, I grew up in a large family with a professional cook and regularly shared in an abundance of delicious foods. Although I knew nothing about cooking itself, I did greatly enjoy good food. After my marriage I accompanied my husband to the U.S. Necessity, as they say, is the mother of invention. I learned cooking in New York from a professional chef at my aunt’s house. To my surprise, I found immediate joy in cooking. I am a person who loves the company of family and friends. Whenever friends dined with us, they indicated how much they enjoyed the food. Many even asked me for the recipes. I was amazed. These compliments not only gave me joy but also inspired me greatly. So, the cooking, cookbooks all evolved naturally. It has been an exciting culinary journey for me.

When at home, what do you like to eat?

My husband and I enjoy foods from many parts of the world. Usually at home we have American breakfast (cereals, eggs etc.,), light lunches and a sumptuous Indian dinner. We eat a lot of vegetable dishes, rice, and chicken or fish curry. For instance today our dinner consisted of Chettinad fish kulambu
(A delicious tomato and curry based sauce), cauliflower masala poriyal, lemon rice and some fat-free plain yogurt.

What is your favorite spice and why?

My favorite spice is “turmeric”. In India turmeric is used extensively in curry dishes. Growing research in American universities point to many health benefits of Turmeric. An active ingredient in turmeric is curcumin, a powerful antioxidant that is also anti-inflammatory. Turmeric can also aid in digestion. Studies also suggest that turmeric can prevent Alzheimer’s disease and certain forms of cancer. For instance, researchers point out that the rate of Alzheimer’s disease in India is only one fourth of the rate in the US. This may be attributed to the common use of turmeric in curry dishes.

I as a health care professional worked in a long-term care facility and have seen may adults in their 50’s being admitted to specialized Alzheimer’s unit. I am happy teaching people how to use turmeric and other spices in their daily cooking. It has been a rewarding experience to help people discover the health benefits of spices.

What is your best cooking tip for a novice?

Recognize that cooking is a skill worth learning. Just relax and learn cooking. Cooking can be very therapeutic and relaxing. Home cooked meals shared with family and friends bring happiness and good health. If you are a very busy person and do not have enough time to prepare meals, note that you can cook food ahead of time and store it in the refrigerator or freezer. Foods cooked with spices have a preservative quality. My advice to novice is, to learn cooking and sit down to a relaxing dinner. As the saying goes, “A good cook is like sorceress who dispenses happiness”.

Alamelu Vairavan’s Books

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

Check Out Alamelu Vairavan’s recipe at - Beans Poriyal Recipe

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

My guest today is Viji Varadarajan of vijisamayal.org. Viji is an expert in tamil brahmin recipes. Viji has written many best selling brahmin recipe cookbooks. She won the ‘Gourmand Award’ for her books. ‘Gourmand’ is referred to a lover of good food. These awards begun by the brilliant Edouard Cointreau identifies and rewards the best cookbooks and wine-books in the world. Read below to find out more about Viji…

Can you tell me about the type of recipes in your cookbooks (what I mean here is - Viji, in one of your emails to me you mentioned about ‘tamil brahmin cooking’, can you elaborate on that)

Tamil Brahmin cuisine is based on the concept that food shapes the personality, mood and mind. A healthy vegetarian diet fosters sathvic qualities, soothens the mind and is essential for spiritual progress. In a Brahmin household food was always cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavour, texture and variety. All this coupled with the knowledge of the Divine as the first taster of the day’s meal. This in today’s Indian life is a unique thought as we are all getting entangled in the corporate jungle of urban life - what with the introduction of instant food packs, ‘kadai paneer’ and ‘chicken tikka!’

I therefore felt the passionate need for today’s generation that was to a large extent losing out on an entire culture. My books are a record for posterity the dishes of this unique community. Today’s younger generation is in search of their roots and want to return to the tastes and smells of their childhood or families. Identity is inextricably tied with food habits. As I have said before, most of these dishes are not to be had in restaurants and are served in only a few homes.

Different spices played an important role in the dishes. Fenugreek as a digestive aid, cumin for its multiple usages, dried legumes and beans as nature’s tiny capsules of proteins, pepper for colds and coughs, turmeric as a healer of wounds – in fact, every ingredient used in the Tambram cuisine has a purpose that goes beyond taste and texture.

The books have resulted in:

• Documenting all these recipes so that it will be available as a ready reference to the community and to others world over.
• To promote understanding and to appreciate the advantages of a vegetarian diet.
• The vegetables have been analysed from the point of view of nutrition and health.
• Presenting recipes that are perfectly balanced – low in fats and cholesterol and yet protein and vitamin rich.
• Recipes that are authentic and have been handed down and perfected in the kitchens and temples throughout South India

What is your favorite spice to cook with and why?

My favourite spice/spices is the ‘sambar powder’. It is very versatile and healthy and is used for a range of recipes in my cookbooks. I have innovated with it and still remained authentic in taste. The ‘rasams’ are quite exclusive broths/potage in this cuisine. We have a variety of it and each is uniquely different in taste. In my books this spice powder is used for ‘kuzhambus’ ‘sambars’ stir-fried vegetables and in ‘rasams’.

In your opinion, what is the most underrated ingredient?

Instead of just underrated I would also say little used ingredient. It is certainly the black sesame. It has a nutty crunchy taste though not different from white sesame that is used the world over. The ‘ellu urundai’ - sesame brittle, prepared out of this ingredient is delicious and famous in a tamil household. Today though, the black sesame is confined to certain rituals and death ceremonies in Brahmin homes.

What is your best cooking tip for a novice?

Did you say what tip? Well I would certainly advocate this cuisine. Read instructions carefully. Start cooking once you familiarize yourself with the ingredients. ‘You are what you eat.’ These dishes are not only delicious when prepared but also equally healthy. Teach this cuisine to others. Spread the message of healthy living.

I have seen Indian cookbooks that say ‘No Oil Cooking.’ Why don’t they straightaway try out tambram cuisine? This clearly shows that Indian cooking has always advocated greasy unhealthy fatty foods. No exaggeration here.

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

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