KADAMBA SAMBAR ( Mixed Vegetable Sambar)

Kadamba Sambar is prepared mostly in weddings with mixed vegetables and instant sambar powder. It is truly authentic and flavourful lentil stew.

INGREDIENTS:

Mixed Vegetables (Drumsmtick , Cauliflower, Carrot,Brinjal, Potato - 1 1/2 cups or as required)

Tomato - 1 ripen 

Toor dal - 1 cup

Pearl Onions - 1 cup

Mustard , Jeera , Methi seeds - 1 tsp

Instant Grinded Sambar powder ( Dry roast Red chillies - 10, Coriander seeds, Jeera , Rice, Channa dal, grated coconut - 1tsp each) 

Salt to taste

Hing ,Curry leaves , coriander leaves

Garlic cloves - 6

Tamarind - a small piece

METHOD OF PREPARATION :

1) Pressure cook dal with tomato, a spoon of oil and turmeric powder for 3-4 whistles.Meanwhile,soak tamarind in little water. 

2) Heat oil . Add Mustard, Jeera, Methi seeds , once it splutters add chopped onion, garlic cloves and saute till tender. Add curry leaves and saute well.

3) Then vegetables along with 1/2 cup of water and cook till tender. 

4) Once cooked,  add cooked dal and tamarind juice to it with sufficient water. 

5) Followed by adding grinded Sambar powder,hing and salt .Cover with a lid and allow to boil till the oil separates.Garnish it with coriander leaves .

Serve Hot with Rice.
 

MUTTON SOUP

Mutton soup is a good preferred homemade remedy for fever, Cough & Cold . It is highly nutritious soup for children in boasting the immunity during Winter season and and increases muscle and bone strength . 

Today,I am sharing my grandmother's preparation of Mutton Soup. You can use Mutton with bones or legs or Chest bones. This can be given to children from 1 year onwards.

My grandmother uses Ammi to prepare the masala. It gives unique flavour to the soup.

INGREDIENTS:

Mutton - 200 gms

Pearl or Sambar onions - 8-10

Tomato - 1 big

Garlic cloves-4

Pepper - 1 1/2 tsp

Jeera - 1 1/2 TSP

Turmeric powder - 1 TSP

Coriander leaves

Salt

METHOD OF PREPARATION:

1) Blend tomato, pearl onions, jeera, garlic and pepper finely.

2) Heat Gingelly oil/ Sesame oil in a pressure cooker. Once hot, add mutton pieces, saute till it leaves out water. 

3) Then, add in the blended masala with turmeric powder and salt. Add little water and few coriander leaves.

4) Pressure cook for 8 whistles. Allow the steam to leave and serve hot.

TOMATO BROKEN WHEAT UPMA

INGREDIENTS: 

• Broken wheat/ Dhalia - 1 cup 
• Tomato - 5
• Ginger - small piece 
• Cloves - 1 
• Cinnamon - 3 
• Bay leaves - 2 
• Green chillies - 5 
• Curry leaves and Coriander leaves 
• Sambar powder -2 tsps 
• Salt to taste 

METHOD OF PREPARATION : 

1) Heat ghee in a pressure cooker . Add cloves , cinnamon , green chillies , curry leaves , coriander leaves,chopped ginger and bay leaves . When the raw smell leaves, add onion and saute them till it becomes transparent .





2) Add chopped tomatoes and saute them till skinny . 

3) Add powders and salt . Mix it well. Add coriander leaves.






4) Add 2 cups of water and bring it to boil.

5) Finally add broken wheat and mix them well . Cook for 3 whistles . 









6) Allow the steam to leave and serve hot with Raitha.

EGG PEPPER TOAST

INGREDIENTS :

Eggs - 6

Onion - 1 big

Pepper powder - 3 tbsps

Turmeric powder - 1 tsp

Jeera powder - 1 tsp

Salt to taste

Curry leaves

METHOD OF PREPARATION :

1) Boil eggs and slice in halves.

2) Heat oil in a dosa tawa. Once hot, add onion and saute till tender.

3) Place the halved eggs in the tawa. Sprinkle, Pepper powder, Turmeric powder, Jeera powder and Salt.

4) Toast it till done.

 

CHEESE POTATO PARATHA (Gozleme - Turkish Flatbread)

INGREDIENTS :

Potatoes - 3

Wheat flour - 2 cups

Grated cheese - as required

Jeera - 1 tsp

Turmeric powder - 1 tsp

Green chillies - 2

Salt to taste

METHOD OF PREPARATION :

1) Boil potatoes and mash it well with jeera, turmeric powder, salt and green chillies.

2) Knead soft dough with flour, water, oil and salt. Set it aside for 1 hour. Roll out small chapathi's smaller and thin than usual. Place the potato and spread well , spread grated cheese and place the other chapathi and roll down again firmly.

3) Heat Tawa. Once fry, place the paratha , spray oil and flip to its side till done.

 

PRAWN PIZZA

INGREDIENTS :

Plain flour/ All purpose flour - 400 gms

Yogurt- 250 gms

Baking powder- 1 tsp

Mozerella cheese

Chilli sauce and Salt.

For Sauce:

Tomatoes - 4 big

Red pepper - 2

Basil - few

Grounded pepper

Chilli flakes

Salt

For Toppings :

Prawns - 300 gms

Capsicum - 3

Onion - 1 big sliced

METHOD OF PREPARATION :

1) Combine all-purpose flour/plain flour, yogurt, baking powder and oil in a bowl. Knead them well into a soft ball. Cover with a cling film or cloth and keep aside for 15 minutes.

2) Divide the dough into two parts. Flatten the dough ball and use a rolling pin to roll into  pizza crust. Place in a lined up baking try.

3) Meanwhile, make the sauce. Soak tomatoes and red pepper in hot water for 20 minutes. Then blend them into a fine puree. Heat pan, add a spoon of oil, blended puree, Pesto sauce, Chilli flakes and herbs, season with black pepper. Simmer for 10 mins or until thickened. Set aside.

4) Preheat the oven to 220C for 5 minutes.

5) Meanwhile, toss the marinated prawns with the Chilli sauce and salt. Keep them aside.Top up the bases with the tomato sauce, sliced capsicum, Onion, Grated Mozerella cheese and the prawns.

6) Bake for 12-18 mins until the crust is crisp and golden.

 

CHETTINADU MUTTON KULAMBHU

INGREDIENTS :

• Mutton/ Lamb - 750 gms
• Small onions/ Pearl Onions/ Shallots - 1 cup
• Tomato - 2 small
• Chilli powder - 2 tsps
• Salt to taste

For masala :

• Small onions/ Pearl Onions/ Shallots - 5
• Garlic cloves- 7
• Ginger - a small piece
• Dried Red chillies - 8
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Black pepper - 1 tsp
• Annasi poo -3
• Cinnamon sticks - 3
• Cloves -3
• Fennel seeds - 1 tsp

Dry roast the ingredients and grind them finely.

To marinate :

Curd - 1 tsp

Turmeric powder - 1 tsp

Grinded masala - 1 tbsp

Salt to taste

METHOD OF PREPARATION:

1) Heat Oil in a pan. Once hot, add mustard, when it splutters, add onion and saute till tender.

2. Add in sliced tomatoes, saute till tender and soft.

3) Add in the marinated mutton, remaining masala , chilli powder, turmeric powder and 2 cups of water. Stir it well with Salt and pressure cook for 8-10 whistles till done. Remove it from the flame .Garnish it with Corinader leaves.

 Serve hot with Rice / Idli

SPINACH CARROT SALAD

 

Salads are easy to prepare with the readily available vegetables at home. My Children are fond of salads, we prepared this Salad for Salad Sandwich with Mayonnaise.

Spinach, Carrot cut using spiralizer, Sweet corn, Red Bell Pepper, Lettuce and Cabbage. 

1) Steam the vegetables for 10 minutes.

2) Squeeze lemon and sprinkle salt and crused pepper. Mix it well.

Serve fresh and warm.

BITTERGOURD PEANUT FRY

INGREDIENTS :

Onion - 1 big

Bittergourd - 250 gms

Mustard and Jeera - 1 tsp each

Turmeric powder - 1 tsp

Chilli powder - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, add in mustard and jeera. When it splutters, add in chopped onion and saute till tender and soft.

2) Then, add in the chopped bittergourd, chilli powder, turmeric powder and salt. Cover with a lid and cook till fried well.

3) Finally, add in the roasted peants and mix it well.

Serve hot with Rice.