Sambar Dal, a lentil and vegetable based stew or chowder, was originated in Southern India and is generally eaten with almost all popular South Indian dishes like Masala Dosa, Medu Vada, Idli etc. Let’s check out in this post how to cook delicious restaurant style Sambar at your home?
In India you will find Dry Aloo Subzi in or with many popular snacks and main course dishes like Samosa, Masala Dosa, Bread Pakora, Aloo Bonda, Paratha, Cutlet, Poori etc. Let’s check out in this post how to make delicious multi purpose Aloo Subzi?
We Indians like to eat Coconut (aka Nariyal) Chutney with almost all South Indian dishes like Idli, Dosa, Medu Vada etc. In this post we will see how to prepare Restaurant Style Tasty Coconut Chutney at home?
Take 100 grams or half cup of Grated Coconut, 15 grams or 2 tablespoon of Roasted Groundnuts, 3 tablespoon of Fresh Curd or Vinegar, One inch Grated Ginger, 2 green chilies (finely chopped), Salt (as per your taste).
Grind all the above in a grinder to make a paste. You may need to add small amount of water while grinding, but don’t add too much of it.
For Tadka (Chaunk or Tempering)
In a Frying Pan or Karahi, add 2 tablespoon of vegetable oil, half tablespoon of mustard seeds, 8 to 10 chopped Curry leaves:
When the oil becomes hot, mustard seeds will start crackling. Put the content of the pan in the grinded chutney and mix everything with a tablespoon:
Your coconut chutney is ready to be served with Masala Dosa and Sambar Dal:
Restaurant Style Coconut Chutney for Dosa, Idli and Medu Vada.
Author: Purobi Bhattacharjee
Recipe type: Breakfast
100 grams or ½ cup of grated coconut
15 grams of Roasted Groundnuts
3 tablespoon of fresh curd or vinegar
1 inch of grated ginger
2 green Chillies
Salt as per taste
½ tablespoon of mustard seeds
8 to 10 chopped curry leaves
2 tablespoon of vegetable oil
Take 100 grams or half cup of Grated Coconut, 15 grams or 2 tablespoon of Roasted Groundnuts, 3 tablespoon of Fresh Curd or Vinegar, One inch of Grated Ginger, 2 chopped green chilies and Salt (as per taste).
Grind all the above in a grinder to make a paste.
While grinding you may need to add small amount of water, but don’t add too much of it.
For tempering, take a Frying Pan or Karahi and add 2 tablespoon of vegetable oil, half tablespoon of mustard seeds and 8 to 10 chopped Curry leaves in it.
When the mustard seeds starts crackling in hot oil, put the content of the pan in the grinded chutney.
Mix everything very well with a tablespoon.
Your Nariyal Chutney is ready to be served with Masala Dosa and Sambar Dal.
Aloo Gobi Matar (Vatana) Masala is a delicious curry, which is preferred by many people as a main course dish. Let’s check out in this post how to make this recipe in restaurant or dhaba style?
1) Cut 2 medium sized potatoes into small pieces. Take a frying pan and pour one third cup of vegetable oil in it. Put the chopped potatoes in the pan and fry them for about one minute.
2) Now, Add 400 grams of chopped cauliflower in the pan and fry both of them for another one minute:
You need to cover the frying pan with a plate and let the potato and cauliflower cook for about two minutes:
3) Remove the plate and add salt (as per your taste), one fourth tablespoon of turmeric powder and mix everything very well:
4) Add half cup of peas in the pan and keep frying everything until the potatoes and cauliflower becomes soft. Take out everything from the pan in a separate utensil:
5) When you take everything out, a small amount of oil might be left in it. Add one more tablespoon of vegetable oil and then add four or five Curry leaves, one fourth table spoon of cinnamon powder, half table spoon of cumin seeds and one full chopped onion. Mix everything very well:
6) Add one table spoon of ginger paste or 1 inch finely chopped ginger, one chopped green chilli, one tablespoon of roasted cumin seeds and coriander seeds powder and one tablespoon of garlic paste:
Note: Roasted cumin seeds and coriander seeds powder can be made by taking one and a half tablespoon of coriander seeds and half table spoon of cumin seeds in a pan. You need to shallow fry both of them in one tablespoon of vegetable oil for about half a minute and then grind them to make a powder.
Mix everything in the pan very well.
7) Take a tomato and chop it into small pieces. Add the tomato in the pan along with 1 tablespoon of sugar and the fried potatoes, cauliflower and peas that we kept in a separate utensil earlier:
Mix everything very well.
8) Add one cup of fresh drinking water and keep heating the pan until the water starts boiling:
When the potatoes and cauliflower becomes soft, add one table spoon of Homemade Garam Masala Powder and mix everything very well. You can also add some raisins and your Aloo Gobi Matar Masala Curry is ready to be served with delicious Maida Puri:
I have seen many people who don’t like to eat Sprouted Green and Black grams! But, these grams contains very high amount of protein, so let’s check out in this post how to prepare a tasty sprouted vegetable and fruit salad?, so that anyone can eat it without any problem!
For making the Salad we need following ingredients:
1) 2 to 3 Tablespoon of Sprouted Green Grams (Ankurit Hari Moong):
2) 2 Tablespoon of Roasted Groundnuts (Bhuni hui Moongfali):
3) 2 to 3 Tablespoon of Chopped Carrots (Kati hui Gajar):
4) 2 Tablespoon of Chopped Cabbage ( Kati hui Patta or Bund Gobhi):
5) 2 Tablespoon of Pomegranate Seeds (Anar Dana):
6) 2 Tablespoon of Chopped Tomatoes (Kata hua Tamatar):
7) 2 to 3 Tablespoon of Sprouted Black Grams (Ankurit Kala or Desi Chana):
8) 2 Tablespoon of Chopped Apples (Seb):
9) 2 Tablespoon of Chopped Spring Onions (Kati hui Vasanta Pyāja):
10) 1 Tablespoon of Honey (Shahad):
11) 1 Tablespoon of Mint Leaves (Pudina):
12) 1 Tablespoon of Vinegar or Fresh Lemon Juice (Nimbu Ras):
13) Half Tablespoon of Crushed Black Peppercorns (Gol or Kali Mirch):
14) Half Tablespoon of Rock Salt (Sendha or Kala Namak):
Mix everything very well and your salad is now ready to be served.
Important Note: Never ever store the salad with Rock Salt or Common Salt in it. Salt will drain out water from all fruits and vegetables, and your salad will be ruined. You need to sprinkle the salt just before serving.