Sambhar.

Ingredients:

1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil


Method:
Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.

Pressure cook till dal is done very soft. (Approx. 4 whistles)

Remove dal and beat with a whisk or churner till smooth.

Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.

Chop the remaining onion and tomato to medium or fine pieces.

Heat oil, add seeds , curry leaves and allow to splutter.

Add onion, pumpkin, tomato and stir fry for 2 minutes.

Add paste, and cook for further 2 minutes.

Add dal and bring to a boil on high.

Add enough water to get sambar consistency.

Check and adjust masalas as required.

Simmer for 12-15 minutes on low, till the aroma exudes.

Add chopped coriander before serving.

Serve steaming hot with hot idlis, coconut chutney and ghee.

Note: You may substitute homemade masala with ready made. But you may even prepare the homemade powder in quantity and store in a clean airtight jar for 6 months.
If using ready made masala, supplement with the following:
1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves, 1/2 tsp. methi seeds. Roasted and ground together with the ingredients for paste.

Making Time: 30 minutes (excluding pressure cooking time) Serves: 4-5 servings

Medhu Vada

Ingredients:

4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry



Method:

Wash and soak dal and rice together in plenty of water overnight.

Drain, grind to a soft batter, a fine grain should be felt in it.

Do not make the batter thin. It should be thick enough to shape vadas.

Add all ingredients and beat well with hand to incorporate air.

Heat oil, wet palm and take an idli sized lump on fingers palm side up.

Make a hole in the middle with thumb.

Slip gently into hot oil, repeat for more.

Or use a medhu vada press.

Fry 5-6 at a time on medium flame.

Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

Masala Dosa (south indian)

Ingredients :

For Dosa :

1 cup raw rice
? cup urad dal
2 tbsp cooked rice
2 tbsp poha
5 to 7 methi
salt to taste
oil for cooking

For Potato Bhaji :
3 large potatoes, peeled and boiled
1 tsp mustard seeds
5 to 6 curry leaves
4 green onions, chopped
a pinch haldi powder
2 tbsp grated coconut
juice of lemon
¼ cup coriander, chopped
2 tbsp oil
salt to taste


Method :

For the Potatoes Bhaji :
Mash the potatoes and keep aside.

Heat the oil in a pan and put the mustard seeds to it.

When they crackle, put the curry leaves, green chillies and onions and stir till the

onions turn golden brown.

Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and mix well.

Take out from the heat and keep aside.

For the Dosa :
Wash the raw rice, urad dal and methi.

Soak in a little water along with the poha and cooked rice for 2 hours.

Grind to make a smooth paste with a little water. Cover and keep aside for at least 4 hours. Put salt and mix well.

Heat a non-stick tava and grease it lightly with oil.

When hot, pour a ladleful of the batter spread using a circular motion to make a
thin dosa and cook on one side.

Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.

Repeat the same procedure for the remaining batter.

When the dosa is cooked, put some potato bhaji on it. roll to form a cylindrical shape.

Ready to serve hot.