PLATES OF FLAVOUR

Namaste readers, Welcome to today's blog.. I am sharing here my comfort food.Let's make Tomato pappu ( ie) Paruppu sambar.

It's one of the easiest sambar recipe with less ingredients and readily made.

I am also sharing an poriyal recipe.

Ingredients needed:( For Pappu).

1.Sambar dal/ Toor dal-1/2 cup

2.Tamarind / Imli- lemon size ball

3.Tomatoes-2-3 ( roughly chopped)

4.Green chillis-2

5.Garlic pods- 5-7

6.For tempering:

Mustard seeds-1 tsp, jeera seeds -1 tsp, curry leaves-7-10,Heeng, methi seeds-1/2 tsp, dried red chilli -2

7.Oil/ ghee for cooking.

8.Sambar powder-2 tsps, turmeric powder, red chilli powder, coriander powder, salt.

For cluster beans/ gavar fali poriyal:

1.cluster beans/ gavar fali -250 gms.

2.Mustard oil for cooking.

3.Onion-1( finely chopped), green chilli-1-2,

Tomato-1( finely chopped)-small size.

4.Masalas: jeera seeds-1 tsp, heeng, coriander powder, chilli powder, turmeric powder, garam masala, salt.

Preparation: Pappu

1.Soak the toor dal for 1/2 n hour.In a pressure cooker add the soaked dal, turmeric powder , salt,coriander powder,ghee-1 tsp, tamarind and garlic pods and tomatoes.Add green chillies too.

2.pressure cook the dal for 15 mins on medium flame.

3.After the pressure is released, churn it well.Add sambar powder.

4.Now it's time for tempering. Add jeera seeds, mustard seeds, heeng, methi seeds, dried red chilli.Add red chilli powder. Add curry leaves.

5.Add the tempering into the dal.

For best results, temper it in ghee.

Our basic Tomato pappu is ready. You can add onions also. And temper it with garlic cloves separately for that dhaba effect😃.

For poriyal:

1.Take the cluster beans, wash them thoroughly and chop them well. Chop them finely.

2.Now take a kadai, add mustard oil. When its hot enough, add jeera seeds, heeng and add finely chopped onions.

3.Fry them till translucent and add the beans and cover it with a lid and let it cook. Cook it until soft.Add salt and turmeric powder.

4.When the beans are soft add finely chopped tomatoes. Add masalas like coriander powder, red chilli powder,garam masala.

5.Cook till tomatoes get soft.

6.Our poriyal is done. You can add dry mango powder/ amchoor at last.

Serve the sambar and poriyal with hot steamed rice.

Do read the blog and try this recipe. Thank you.. Have a good day and always stay beautiful.

Hello friends🙏🏻 Welcome to today's blog🙏🏻. In this South indian series,I am sharing lemon rice or "Elumichampazham Sadam".

It's a type of variety rice and goes well with potato roast.

Let's get started..

Ingredients needed:

Lemon rice:

1.Sona masoori rice or any short grain rice-1 cup.

2.Lemon-1 or 1.5 size lemon juice or acc to your taste ( sourness).

3.For tempering: jeera seeds, mustard seeds, heeng, curry leaves, dried red chilli, urad dal, chana dal, cashews, oil( gingelly) or acc to your wish.

Procedure :

1.Soak the rice for 1/2 n hour and then boil it in a open pan. The rice should not be sticky.Add salt and oil while boiling.

2.After boiling, cool the rice. Time to temper the rice.

3.Take a nonstick pan, add gingelly oil ( sesame oil) or sunflower oil and let it heat. Add jeera, mustard seeds, heeng, curry leaves , chana dal, urad dal, cashews and dried red chilis.Now fry them till golden brown.

4.Add lemon juice and mix it well. Add salt acc to taste.

5.Now add the mix to the rice and mix it well.

6.Our lemon rice is ready.

Potato roast:

Ingredients needed :

1.Potato-1( big size)-diced into cubes.

2.Oil for cooking.

3.For tempering : jeera seeds, mustard seeds, urad dal, garlic pods-5-6,curry leaves and heeng, green chilli.

4.Masalas : Sambar powder-1 tsp, Turmeric powder-1/2 tsp, coriander powder-1/2 tsp, salt and red chilli powder.

5.coriander for garnishing.

Procedure :

1.Take a pan / kadai and add oil for cooking.

2.Add jeera seeds, mustard seeds, curry leaves, urad dal, garlic pods and green chilli. Saute them well.

3.Now add the potatoes( diced into cubes ).

4.Fry it on medium heat. You can sprinkle some water and fry.Add salt.

5.When its cooked, add sambar powder, red chilli powder and coriander powder.

6.Add coriander leaves for garnishing.

7.Now add amchoor ( dry mango powder).

Our potato roast is ready.

You can take lemon rice and roasted potato as travel meal. Its best enjoyed with roce papad or appalam.

Do try this comfort meal and share it.

Thanks for taking your precious time to read the blog and always stay beautiful.

Greetings 🙏🏻 Today I am going to make Nimona. Nimona is a stew or gravy prepared from fresh green peas. Its a dish made in gigantic plains of India where there are harsh winters and bone- chilling breezes . So we require hot soups or stew. The potatoes are infused with tomato broths and made as aloo tamatar, the cauliflower is stuffed and gobhi parathas are made. The carrot being the queen is used in making our famous gajar ka halwa. Then comes the main ingredient of winter season: Matar, which is used in every single recipe as aloo matar, matar paneer and many more.

Be it pulao or even parathas the green peas becomes the staple food for winters.

Then comes the Nimona: which is prepared in every single home in winters. The states like UP, MP and Bihar makes nimona in every winter season.

So lets make the recipe. The recipe needs only one main ingredient that is fresh green peas and the normal homely Masalas of Indian kitchen.

Ingredients needed:

1.Green peas/ matar- 1.5 cup and 1 /2 cup( Should be fresh).

2.Potato-1( big size)

3.Coriander leaves( a handful), garlic pods-7-10,ginger-2-3 big pieces and green chilli-3

4.Tomato-1( medium chopped).

5.Masalas : Salt,Red chilli powder, kashmiri red chilli powder, coriander powder, garam masala, kitchen king masala, jeera seeds-1 tsp and heeng.

Procedure :

1.Take 1.5 cup of fresh green peas and coarse grind them and keep the 1/2 cup green peas separately.

2.Now take the coriander, green chilli, ginger and garlic and grind them in a paste.

3.Take a kadai/ pan. Add oil and add jeera seeds and heeng and add tomatoes and cook them till mushy.

4.Now add the coarsely grinded peas and cook it till the moisture is soaked up. Add 1/2 cup peas.

5.Now add the coriander leaves paste and cook it till it releases the oil from sides. Add masalas( chilli powder , kashmiri chilli powder, coriander powder, garam masala and kitchen king masala). Boil it till gravy become thick.

6.Our matar ka Nimona is ready to be served.

The nimona goes well with rice and even pooris.

Meet you all in next blog, till then take care and always be beautiful!