Ask the chef, ask now - Page 7

Originally posted by: IceFire

recipe for cookies and cream ice cream :p ^^

here is cookies recipes!

go here: https://www.indiaforums.com/forum/topic/857270

i am not sure what u mean bycream ice cream! plz explain what u mean.

 

its a type of ice cream 😉 um, does anyone know how to make dosa ? and sambar ? my family knows how to make its just i think they do it wrong cause it doesnt taste like the one at indian resturants 😆 thanks alot 😳

Originally posted by: shruti_5

here is cookies recipes!

go here: https://www.indiaforums.com/forum/topic/857270

i am not sure what u mean bycream ice cream! plz explain what u mean.

 

i'm not looking for cookies >.< i said COOKIES AND CREAM! AN ICE CREAM ^^ k? ;)

Originally posted by: *Nishi*

its a type of ice cream 😉 um, does anyone know how to make dosa ? and sambar ? my family knows how to make its just i think they do it wrong cause it doesnt taste like the one at indian resturants 😆 thanks alot 😳

dead right *****! ;) lol

Originally posted by: *Nishi*

its a type of ice cream 😉 um, does anyone know how to make dosa ? and sambar ? my family knows how to make its just i think they do it wrong cause it doesnt taste like the one at indian resturants 😆 thanks alot 😳

For preparation of Sambhar, you need:

        1 Cup Split Red Gram (Kandipappu in Telugu)

        4 Tomatoes

        2 Onions

        1 Tsp. Ginger Paste

        1 Tsp. Garlic Crushed

        4 Tsp. Coconut Powder

        Coriander Leaves - a fist full

        10-15 Curry Leaves

        4 Okra

        3 Brinjal

        4 Green Chili

        50gms Oil

        Tsp. Mustard seeds

        Tsp. Cumin seeds

        2 pinches Asafoetida (Inguva in Telugu)

        Salt to taste

        Tsp. Red Chili Powder

        Tsp. Turmeric

        3 Tsp. Tamarind paste

        2 Dry Red Chili

 

 

For Sambar Powder you need

 

        3 Tsp. Coriander Seeds

        1 Tsp. Cumin Seeds

        Tsp. Split Red Gram

 

Method of preparation of powder:

 

     Mix all above ingredients in a small skillet and fry until they turn brown or they split.

    Remove from heat and let cool.

     When cooled make into a fine powder and keep aside.

 

Method of preparation of Sambhar :

 

   Cut all the vegetables i.e tomatoes, okras, brinjals, onions into large pieces slightly larger than bite sized pieces. Keep aside.

 

   Pressure-cook the split red gram with enough water to become very soft.

 

      In a large pot heat oil and add mustard and cumin seeds. When they start to split, add green chilies, curry leaves and asafetida.

 

     Immediately add 5 cups of water, vegetable pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil.

 

    Cook for 10 more minutes or until the vegetable pieces are soft.

 

   Now add the cooked red gram, stir well and cook for 10 more minutes.

 

 Now add sambar powder, ginger-garlic paste and coconut powder, coriander leaves, one-tsp sugar, and stir well.

 

    Cook for 10 more minutes with low flame and cover.

 

     Remove from heat.

 

dosa recipe:

 

Ingredients:

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa-like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

 

 

just to tell u, dosa sambhar in restaurant is always better than theo ne made at home, cuz i think they put some special kind of masala or something. I dont think ur mom is doing anything wrong.

anyways, u can still try this recipe.

Enjoy!!!!!

 

 

Sambar:

Ingredients:

Sambar powder - 2 teaspoons

Toor dal - one cup

Onion - 1/2 cup (pearl onions 8 -10)

Tomato - 1 cup

Carrots - 1/2 cup

Vegetables - as per your taste and liking.

Green beans - 1/2 cup

Okra - 1/2 cup

Green chillies - 1 serrano pepper (2 -3 small Indian green chillies)

Tamarind - 1 small lemon size ( 5- 6 small dry tamarind twigs or 1 teaspoon tamarind paste)

Sugar/jaggery - 1 teaspoon

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Red chilli powder - 1/2 teaspoon (optional)


For seasonsing:

Ghee - 1 table spoon

Mastard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Dry red chillies - 2

Asafoetida - 1/2 teaspoon

Curry leaves - 2 twigs


Preparation for cooking dal and vegetables:

Wash toor dal well, pressure cook dal with 3 cups of water, cut tomatoes, green chillies and salt and turmeric for one whistle. Some people prefer to add all the vegetables to the dal and pressure cook it. You can do that if you are in a hurry or would like to cook all in one go and make it an easy preparation in one step.



Preparation for vegetables if you are not cooking with dal:


Cut vegetables to one inch size. It is good not to cut them tiny else they will get mushy. Cook vegetables except onion in a separate pot or pressure cook it for one whistle. Remember to release the pressure in 2 or 3 minutes after you turn off the stove.   Don't wait till the pressure is released otherwise the vegetables will be very mushy.
Seasoning:

Preheat the saucepan/pot with ghee on medium high temperature. Add mustard seeds and cumin seeds to ghee and let seeds splutter. Add red chillies, curry leaves and asafoetida to it.



After a minute add onions to the seasoning and sautee it for couple of minutes or little brown. Start adding all the above cooked ingredients to the seasoning.   starting with vegetables and tamarind pulp.


Let the vegetable and tamarind pulp cook for 5 minutes.


Now add cooked dal and sambar powder and stir it well.   Add 2 -3 cups of water to bring it to your desired consistency. Add sugar/jaggery. Turn the temperature down to medium low and let it cook for 15 minutes. This allows all the spices to blend well with sambar.   



If you pressure cooked all the ingredients in one step, then add the seasoning, tamarind paste/pulp and sambar powder and boil it for 15 - 20 minutes.

Preparation time: 20 - 30minutes

# Servings 4- 6
Tips:

    * For those who are watching their diet, you can try different types of oil for the seasonings. For example, sesame oil seasoning is very tasty and helpful for colder climates.
    *

      For Tamarind pulp: Take 5 small stalks of tamarind add half cup of water and microwave it for 2- 3 minutes. the water will decrease to 1/4 cup. Let it cool and then mash the tamarind pulp with a spoon and filter it.


For step by step photos view my blog. The address is below my postings.



Edited by dp_p - 16 years ago

thanks sooo much ! ok i got another request 😃 how do u make vada ??

Originally posted by: *Nishi*

thanks sooo much ! ok i got another request 😃 how do u make vada ??

heres the recipe:

wow shruti ur fast !! ok another one 😃 how do u make paratha ?

Originally posted by: *Nishi*

wow shruti ur fast !! ok another one 😃 how do u make paratha ?

thanks!!!