Sambar Powder | Sambhar Podi

Sambar powder is one of the basic spice powders where every south indian household has it in their kitchen racks. This powder recipe has different variations from region to region. I got this recipe from my mom & she makes a fresh powder of this recipe every time she makes sambar. She prefers using fresh powder to stored one because of it's flavor. She uses the same recipe when making it in bulk too.

Cook Time-10mins | Prep Time-5mins | Yields-5Tbs of powder

Ingredients 

2Tbs chana dal / senaga pappu 

2Tbs urad dal / minapappu 

2Tsp cumin

1Tsp methi

5Tbs coriander seeds

6Red chili's 

2Tbs black pepper

2Strands of curry leaves 

1Tsp hing / Asafetida

2Tbs grated dry coconut 

1Tsp oil

Directions 

- Heat pan with 1/2tsp oil & to that add chana dal & urad dal. Fry them till they change light to a little darker shade.

- Transfer them on to plate & allow them to cool. 

- Now add another 1/tsp oil to pan & rest of the ingredients other then coconut . 

- Fry them to till they are changed to a little darker shade & switch off heat & allow it to cool.

- Once they are cool enough grind them to a smooth powder along with coconut.

- Store it in a air tight container for freshness. 

Similar recipes you might like:

- Rasam Powder | Charu Podi | Saaru Podi

- Tamarind Pulp

- Ginger Garlic Paste

- Endu Kobbari Karam | Spicy Dry Coconut Powder

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Paneer Masala Curry

Paneer masala curry is a easy side dish for roti , pulkha & naan. The gravy is thick, creamy & spicy which makes the dish more delectable. You can use this gravy as a basic for any gravy dishes & replace paneer with aloo, capsicum etc...This dish takes less oil & made healthier to reduce some calories from it.

Prep Time-15mins | Cook Time-30mins | Yields-4servings

Ingredients

15Paneer cubes 

1Cup chopped onions 

4Tomatoes sliced 

1/2Anise flower 

1 inch piece cinnamon 

2Tsp ginger garlic paste 

2Cloves 

2Elachi pods

1Tsp garam masala powder 

2Tsp red chili powder

1/4Cup coconut milk 

1Tsp sugar (optional)

2Tsp + 2Tsp oil

salt 

Cilantro for garnish

Directions

- Heat pan with 2tsp oil. To that add anise flower, cinnamon, cloves & elachi pods. Fry them for 1min.

- Add onions to pan & fry them till they are translucent. To that add ginger garlic paste & fry it for few seconds.

- Now add tomatoes to pan & allow them to cook soft with a closed lid. 

- Once tomatoes are soft & cooked perfect switch off heat. Allow it cool completely.

- Grind the tomato mixture to a smooth paste without adding any water. 

- Heat a pan with 2tsp oil & pan fry paneer till they are light brown on all sided.

- Now add the tomato gravy, garam masala, coconut milk, sugar, Red chili powder & salt.

- Cook till gravy becomes thick & garnish with cilantro. Switch off heat & serve warm. 

Note: 

- You can replace oil with butter. 

- Replace paneer with any vegetable you like.

- Adding of sugar balances all the flavors in the dish. 

Similar Recipes you might like:

- Ghugni

- Baingan Bharta

- Nawabi Paneer

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Palak Roti | Spinach Roti

Palak Roti or spinach roti is a healthy & nutritious dish that is easy to make & delicious to have. I added a hint of garlic to this dish to remove the muddy smell of palak & it sure did it's magic in this dish. These roti's can be enjoyed along with any curry , yogurt & a pickle. 

Prep Time- 40mins | Cook time-15mins | Yields-5 roti

Ingredients

1Cup atta flour

2Cups chopped spinach 

1Garlic clove 

2Green chili

1Tbs oil

Salt 

water 

Directions

- Grind spinach, garlic & green chili to a smooth paste.

- Mix atta flour, spinach paste & salt. 

- Using a little water or as needed to make a dough.

- Divide the dough in to 5 equal parts. 

- Take 1 ball of dough & dust it with atta flour. using a rolling pin roll the dough flat as seen in the pic & keep aside. 

- Repeat the same with rest of the balls. 

- Heat a pan with 1/2Tsp oil. Place on roti on the pan. Allow it to cook on onside & rotate it to the other side & add another 1/2 Tsp oil & brush it thru the roti.

- When you see the dark spots as above remove roti on to a plate. Repeat the same with rest of the roti's. 

- Serve them with any side dish you like.

Note:

- Adjust water according to the spinach paste. 

- I used a very little oil in making them. Use oil as needed.

- Use multi grain flour for a healthier version of this roti.

- Make sure the the dough is equally distributed.

- Dust the dough in between rolling, if needed. 

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