Saturday, January 15, 2022

Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar

 

Sambhar is a South Indian gravy made with Lentils and Vegetables. It's a side dish which goes well with dishes like Dosa, Medu Vada, Idli, etc.


How to make Lentil Vegetable Stew at Home | Gluten Free Sambhar | South Indian Sambhar


Lentil Vegetable Stew is a delicious Vegan and Gluten Free Recipe. This recipe is generally made in South Indian part of India but loved in every part of our country. The Sambhar Powder used in this dish is totally optional.



Sambhar is made with lentils, tamarind extract, vegetables, herbs and assorted spices. Flavored with the aroma of cumin seeds, mustard seeds, curry leaves, dried red chillies this is an extremely delicious gravy for people who love South Indian dishes like for Dosa, Medu Vada, Idli, and even Rice.

Lentil Vegetable Stew is an open end recipe and you can make however you like. The consistency of gravy can be thick or thin. 


Lentils

Tuvar dal (toor dal) also known as split pigeon peas is used in Sambhar but you can also make it by mixing moong and masoor dal as it's easy to digest.

Vegetables


There are number of vegetables which you can add in Sambhar as per your taste, like

Potato
Onion
Tomato
Drumsticks
Carrot
Pumpkin
Radish
Brinjal
Ladyfinger
Bottle Gourd
French Beans


Tamarind

Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.


Homemade Sambhar Masala


Add 1 cup Bengal Gram Lentils and 1 cup Split and Skinned Black Lentils. Roast on medium heat on a pan until it turns golden brown. Transfer it to a large bowl till it turns cool. Set them aside.

Take a pan add 1 cup coriander seeds, 1/2 cup cumin seeds,1/2 cup mustard seeds, 2 tbsp fenugeek seeds, 2 tbsp black peppercorns to the same pan and roast until it turns medium heat. Set them aside.

Add 4 - 5 Kashmiri lal mirch and and roast them. Keep them aside. Add  1 cup of  curry leaves and roast for 2-3 minutes. Set them aside.

Cool the ingredients completely. Add roasted ingredients to a grinder to make a smooth paste and grind them.


Well, I have not used any Sambhar powder in my recipe, but if you want to add Sambhar Powder in your gravy to add more flavor and taste, you can either buy Sambhar Masala Packet from the Store or you can make Sambhar Powder at home.


Vegan and Gluten Free


You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.



If you are interested in checking out more delicious and hearty recipes check out my other recipes like 

 

Medu Vada

Rava Dosa

Coconut Chutney

Mint chutney 

Onion-tomato chutney

Peanut Chutney


How to make Lentil Vegetable Stew at Home | Gluten Free Sambhar | South Indian Sambhar


Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar



Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 6-8 People
Author : The Food Root


Ingredients

For Cooking Sambhar


1 cup tuar dal (toor dal) split pigeon peas
5-6 cups water
1/2 tbsp turmeric powder
1 tbsp salt or as per needed
2-3 green chillies, chopped
1 tbsp tamarind paste soaked in warm water for 15 mins (filter the tamarind extract)
2 cups of chopped Vegetables of your choice, I added -
1/2 size lauki (bottle guard)
1 carrots
1 brinjal
1/2 cauliflower florets
1/2 green beans
1/2 size petha (white pumpkin)


For Tempering


2-3 tbsp Oil
2 dried red chillies
1 tbsp cumin seeds
2 tbsp mustard seeds
1 spring curry leaves
5-6 garlic cloves, chopped
2 onions, chopped
2 tomatoes, chopped
1/2 tsp red chilli powder
1 tpsp coriander powder
1 tsp salt or as per needed
1 tbsp sambhar masala (optional)
1/2 tbsp mango powder (optional)
1/2 tsp garam masala


For Garnishing

handful of coriander leaves, chopped


Method

1. Rinse the toor dal thoroughly until the water runs clear.

2. Meanwhile make a tamarind extract - Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.

3. To a pressure cooker, add the rinsed toor dal, chopped vegetables, tamarind extract with turmeric powder, salt, green chillies, and water in a pressure cooker.

4. Cook for 2-3 whistles on a medium flame. Switch off the flame and keep it aside.

5. Once the pressure is released, open the lid, mash the dal and vegetables lightly with the potato masher. Keep aside.

6. Meanwhile, heat oil in a pan, add mustard seeds, let it splutter. Add cumin seeds and saute for a minute.

7. Add dried Kashmiri lal mirch, curry leaves for 2-3 minutes. Saute till you get a rich aroma.

8. Add ginger, garlic cloves and fry for a minute.

9. Add onions and fry it for 3-4 minutes on low flame. 

10. Than add tomatoes and green chillies and saute it for 4-5 minutes.

11. Add red chilli powder, coriander powder, salt. Mix it well.

12. Transfer the masala into the pressure cooker and cook it for 15 minutes on low-medium flame.

13. Add garam masala and coriander leaves in the Sambhar and mix it well. Turn off the heat and remove it.

14. Serve hot with any South Indian Dish like Dosa, Idli, Medu Vada, Rice or Roti.


Notes

1. Adding Sambhar powder is totally optional. You can make Homemade Sambhar Masala too. (I haven't added any Sambhar Masala in my recipe)

2. You can cook vegetables in the pan and than make the following recipe or add them in cooker along with the dal.

3. Tuvar dal is used in Sambhar but you can also make it by mixing moong and masoor dal.

4. Adding Tamarind Paste and Mango Powder in the Vegetable Lentils Stew is totally optional.

5. You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.

6. Adding dried Kashmiri Dal Mirch is totally optional.

7. Add vegetables of your choice in the Sambhar. 

8. If you want to have a thick consistency of your Sambhar, add less water and lightly mash the vegetables or if you want to have a thin consistency you can add more water in the Sambhar.

Friday, December 17, 2021

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

 

Peanut chutney is a South Indian Chutney which is made with Peanuts, chana dal, ural dal. It is a vegan chutney which goes well with dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.


How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe


Peanut Chutney is a vegan substitute for coconut chutney. This chutney can be made without using coconut. It is made by using peanuts, chana dal, ural dal for getting the white color. 

You can adjust the quantity of water in the blender as per your desired consistency. It goes well with Dosa, Medu vada, Upma, Uttapam, Pongal etc.


Is Tempering of Peanut Chutney needed?

This chutney needs no tempering. But in case if you want to temper the Peanut chutney. Heat 1 tbsp of oil, and add pinch of mustard seeds, cumin seeds, dried kashmiri mirch, asafoetida and fresh curry leaves and pour it to the chutney.


Is Peanut Chutney Healthy?

Yea, Peanut chutney is one of the healthiest chutney if eaten in moderation. It is rich in protein, fiber and healthy fats. It is a great source of vitamins, minerals and nutrients.


What is the Shelf life of Peanut Chutney?

Store Peanut Chutney in an airtight container. Than you can refrigerate it for about 3-4 days.


Can you Reheat Peanut Chutney?

No, you cannot reheat peanut chutney. Chutneys are not meant to be reheat cuz they are strong and flavored with whole spices, herbs, oil.


What to Serve Peanut Chutney with?

You can try Peanut Chutney with Dosa, Medu Vada, Idli, Uttapam, Tikki, Appe, Pongal etc.


How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe


Preparation Time: 5 minutes
Preparation Time: 15 minutes
Author: The Food Root


Ingredients

1 tbsp Oil
1/2 cup peanuts (groundnuts), skin removed
1 tbsp Chana Dal (Split Chickpeas Gram)
1 tbsp Urad Dal (Split and Skinned Black Gram)
1 Green Chilli (as per your spice level)
4 -5  curry leaves
Salt to taste


Method:


1. Add peanuts in the non-stick pan. Roast them on low fame for 2-3 mins. Switch off. Let it to cool down. Than rub peanuts between your hands by applying a little pressure so that the outer skin starts to come off easily.

2. Next, add oil in a pan, and roast chana dal and urad dal until it turns golden. Add curry leaves, green chilli and salt. Saute it for 2-3 minutes.

3. Add all these ingredients in the blender. Pour enough water and blend the chutney and bring it to your desired consistency.

4. Serve peanut chutney with South Indian dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.


Notes:


1. The consistency of Peanut Chutney is thick, but if you want a thinner consistency, you can add little water in the blender and adjust as per your desired consistency.

2. Tempering the peanut chutney is totally optional.

3. Roast peanuts, when they cool down. Rub peanuts between your hands so that the outer skin starts to come off easily.


Click the link on other South Indian dishes like:


Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney



How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe





Tuesday, December 7, 2021

How to make Spiced, Onion-Tomato Chutney at Home


South Indian Spiced, Onion-Tomato based dip is a Chutney with bright red vibrant texture and a nutty flavour and taste.


How to make Spiced, Onion-Tomato Chutney at Home



This Spiced Onion-Tomato Chutney is an easy side dish which goes well with various South Indian recipes like Dosa, Medu Vada, Idli, Bonda, Upma and so on.

This is a Chutney which does not need coconut in it. It literally takes 5 minutes regardless what you are making and it tastes terrific.

This Chutney can be made spiced or hot, depending on the number of Dried Kashmiri Red Chillies used.

The main ingredients of this chutney are Dried Kashmiri Red Chillies, Onions and Tomatoes. Apart from that I used oil, urad dal, chana dal, green chilli, garlic, ginger, asafoetida powder, mustard seeds, cumin seeds, salt, coriander powder, handful of cilantro, little water and lots of curry leaves.

Basically all these ingredients are easily available at our homes. So assemble all these ingredients on the table and start making this delicious Chutney with the simple procedure. 

Heat oil in pan, add asafoetida powder, mustard seeds, cumin seeds and sauté. Add urad dal, chana dal followed by Kashmiri red chilli and fry until it’s golden brown. Add garlic cloves, ginger and curry leaves, fry on low flame. Add onions, tomatoes, green chilli, salt, coriander powder, cilantro and mix it well. Sauté it for 5 minutes on low flame. Switch off the flame. 

Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

I generally add no water or just 1/4 cup of water in the while grinding the Chutney in the food processor.

Mainly the consistency of Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

You can serve the Chutney with any South Indian dish like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

This chutney will last for about 2-3 days in an airtight container in the refrigerator.

You can also have a look on our other dips specifically coconut chutney, mint chutney, peanut chutney, onion-tomato chutney which goes well with all the South-Indian dishes. Click a link and enjoy it.


Click the link on other South Indian dishes like:


Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 


How to make Spiced, Onion-Tomato Chutney at Home



How to make Spiced, Onion-Tomato Chutney at Home



Preparation Time: 5 minutes
Cooking Time: 5 minutes
Grinding Time: 2 minutes
Serves: 6-8 People
Author: The Food Root


Ingredients:



2 tbsp Oil
1 tbsp Urad Dal (Split and Skinned Black Gram)
2 tbsp Chana Dal (Split Chickpeas Gram)
3 - 4 Sukhi Lal Mirchi (Kashmiri Lal Mirchi)
1 Green Chilli, chopped
2 Onions, chopped
4 Tomatoes, chopped
3-4 garlic cloves, chopped
1 long ginger, grated
1 tbsp. mustard seeds
1 tsp, cumin seeds
8-10 curry leaves
pinch of hing (asafoetida)
2 tbsp, coriander powder 
Salt to taste
handful of cilantro leaves
1/4 cup water


Method:


1. Heat oil in a pan over medium flame and add asafoetida powder. Add mustard seeds, let it splutter. Add in the cumin seeds and sauté.

2. Add urad dal and chana dal followed by Kashmiri red chilli to give a red vibrant color and fry until it’s golden brown. Sauté till you get the rich aroma from the lentils.

3. Add garlic cloves, ginger and curry leaves and fry on low flame for 1 min.

4. Add in the onions, tomatoes, green chilli and sauté it for 5 minutes on low flame

5. Add salt, coriander powder, cilantro and mix it well. Switch off the flame.

6. Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

7. Serve with any South Indian dishes like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.


Notes

1. You can make this Chutney more spicy by adding more Chillies.

2. To increase the shelf life of this Chutney, keep it refrigerated.

3. Mainly the consistency of Spiced Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

4. It tastes best with Dosa, Idli, Medu Vada, Upma, Uttapam, Pongal etc.


COCONUT CHUTNEY

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves.  It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada.

Coconut chutney is a delicious South Indian appetizer with lots of sweet, savory and nutty flavor. It's one of the most famous condiments in the southern part of India. It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada, Uttapam, Upma, Flavored Rice and Pongal. If you love eating traditional South Indian food, then you should definitely consider making this chutney.

Coconuts are known for their versatility, and are frequently used in food, cosmetics and pharmaceutical products. They are a part of daily diet of many people living in the tropical and subtropical regions. They also have a religious and cultural significance in Hindu societies. Coconuts are easily grown and most widely available crop across the world. They are highly nutritious, rich in fiber, and packed with vitamins and minerals.

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

You can refrigerate and use the chutney for 3-4 days but it's not advisable to store it for longer than a few days because the coriander and coconut will oxidize rapidly and will change it's color, so it's better to consume it fresh. If you want a little sourness in the chutney you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients. Always remember to season the chutney with mustard seeds and curry leaves for a nice essence. We love to add curry leaves as it has this pungent lemony flavor, which changes the flavor of the whole dish.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first. 


Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Mint chutney 

Peanut chutney 

Onion-tomato chutney


COCONUT CHUTNEY



COCONUT CHUTNEY

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


INGREDIENTS

1 - Fresh Coconut, grated
2 tablespoons - Roasted split gram or chana dal
3-4 springs - coriander leaves
1/2 inch - ginger, grated
2 - Green chillis, chopped
1/2 cup - water or as needed
1/2 teaspoon - Sugar
1/4 teaspoon - Cumin powder
1/4 teaspoon - Black pepper
1/2 teaspoon - Salt

Tempering

1 tablespoon - Olive oil
1 tablespoon - Mustard seeds
4-5 Curry leaves, crushed
pinch of asafoetida


DIRECTIONS

1. Dry roast split gram (chana dal) until browned, allow it to cool and keep it aside.

2. Roughly cut the coconut into small pieces or grate it then put it in the food processor with little bit of water and grind coarsely.

3. Once done, add roasted split gram, coriander leaves, ginger, green chillis, sugar, cumin powder, salt and black pepper, some more water (if needed), and grind into a fine paste.

4. For seasoning, heat the olive oil, in a medium sized pan, or a small ladle. Add the mustard seeds and allow it to crackle. When the seeds started to crackle, add curry leaves and pinch of asafoetida and stir it for few seconds. Switch off the gas and pour the hot seasoning over the ground chutney, mix well and serve!

NOTES

1. You can refrigerate and use the chutney for 3-4 days but it's better to consume it fresh.

2. Choose curry leaves that are bright, dark green without the signs of browning.

3. For grinding all the ingredients, use as little water as possible.

4. The final consistency of chutney must be somewhere between coarse and paste.

5. If you want a little sourness in the chutney, you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients.



Tuesday, November 2, 2021

3 Ingredient Mawa Kulfi | How to make Khoya Kulfi


With just 3 ingredients, milk, sugar and mawa, you can make these simple creamy, frozen refreshing kulfis.



3 Ingredient Mawa Kulfi | How to make Khoya Kulfi



Kulfi made by just 3 ingredients - milk, sugar and mawa/khoya (dried evaporated milk solid). You can also add dry fruits, cardamom powder in the kulfi which is totally optional.

Cardamom powder imparts a lot of flavour and taste to the Kulfi. It looks extra delicious with crushed dry fruits over the top. This is surely the easiest dessert recipe to try at home.

Khoya or Mawa is dried evaporated milk solid which is used in the Indian dessert. It’s a popular traditional dessert (mithai) in India and other neighbouring countries.



3 Ingredient Mawa Kulfi | How to make Khoya Kulfi


  
The trick is to stir the milk continuously so that no lumps of crumbled mawa or khoya are found while making the Kulfi mixture on lower flame. Also, add sugar in the end and stir it in last few minutes.

From start to finish the preparation of making the Kulfi takes less than 30 minutes. Refrigerate upto 4-5 hours or overnight and enjoy with your family and guests! They will definitely love it.

Well, who doesn’t love kulfis, from kids to adults, everyone does. You can enjoy eating this kulfis from road side vendors with dozen of different flavours, but this was the first time my mom and I tried making it, and guess what, it turns out so delicious that we made it so many times in our home.


How to make Kulfi?



1. In a wide pan, heat 4 cups of milk on lower flame and let it boil, or until it reduces to half.


3 Ingredient Mawa Kulfi | How to make Khoya Kulfi



2. Once milk thickens, add crumbled khoya and keep stirring the milk occasionally, so that no lumps are formed. Keep stirring for about 10-12 minutes on low to medium flame. Next, add 1 cup of sugar and stir it until the sugar is completely dissolved.



3 Ingredient Mawa Kulfi | How to make Khoya Kulfi


3. Next add crushed dry fruits, pumpkin seeds, followed by crushed cardamom pods, mix everything. Keep on stirring for about 2-4 minutes. Switch off the flame.



3 Ingredient Mawa Kulfi | How to make Khoya Kulfi


4. Remove it from the flame and keep it aside. Let the mixture cool for about 10 minutes.


3 Ingredient Mawa Kulfi | How to make Khoya Kulfi



5. Pour the cold liquid mixture into Kulfi moulds.


3 Ingredient Mawa Kulfi | How to make Khoya Kulfi




6. Cover the Kulfi moulds with aluminium foil or plastic lid which comes with it, or you can also insert the ice cream stick, or whatever suits you the best.


3 Ingredient Mawa Kulfi | How to make Khoya Kulfi




7. Refrigerate the Kulfi for atleast 4-5 hours or overnight.


3 Ingredient Mawa Kulfi | How to make Khoya Kulfi



8. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.



How to refrigerate the Kulfi mould?




1. You can cover the mold with aluminium foil or plastic lid which comes with it, or you can also insert the ice cream stick, or whatever suits you the best. 
                                              
2. To remove the popsicles, allow it to remain in the room temperature and rub with your hand on outside of the mold until the ends are loose.

3. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.


If you enjoy the recipe, do pin this delicious dessert.



3 Ingredient Mawa Kulfi | How to make Khoya Kulfi



3 Ingredients Mawa Kulfi | How to make Khoya Kulfi




Cooking time: 30 minutes
Refrigeration time: 4-5 hours
Serves: 7-8 People
Author: The Food Root



Ingredients:




4 cups full fat whole milk
4-5 tablespoon khoya/mawa (dried evaporated milk solid)
4 tablespoon sugar
Optional -
10-12 crushed pistachios
10-12 crushed almonds
10-12 crushed cashews
2 tablespoon Pumpkin seeds
4 crushed cardamom pods




Method:




1. In a wide pan, heat 4 cups of milk on lower flame and let it boil, or until it reduces to half.

2. Once milk thickens, add crumbled khoya and keep stirring the milk occasionally, so that no lumps are formed.

3. Keep stirring for about 10-12 minutes on low to medium flame.

4. Next, add 1 cup of sugar and stir it until the sugar is completely dissolved.

5. Next add crushed dry fruits, pumpkin seeds, followed by crushed cardamom pods, mix everything. Keep on stirring for about 2-4 minutes. Switch off the flame.

6. Remove it from the flame and keep it aside. Now, let the mixture cool for about 10 minutes.

7. Pour the cold liquid mixture into Kulfi molds.

8. Refrigerate the Kulfi for atleast 4-5 hours or overnight.

9. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.



How to refrigerate the Kulfi mould?



1. You can cover the mold with aluminium foil or plastic lid which comes with it, or you can also insert the ice cream stick, or whatever suits you the best.

2. To remove the popsicles, allow it to remain in the room temperature and rub with your hand on outside of the mould until the ends are loose.

3. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.


I love this recipe a lot, do pin if you love it.



3 Ingredient Mawa Kulfi | How to make Khoya Kulfi



  

Notes:


1. You can also add a pinch of saffron to add aroma and flavor in the dessert.

2. Adding nuts or cardamom powder is totally optional.