Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures. Sesame Chikki Recipe I have been waiting to...
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New TVs cost hundreds or thousands of dollars, but you'll often struggle to hear dialogue because of the tiny speakers. That's why it's worth spending a bit more on a 5.1 home theater soundbar system, like the LG S6FTR, which will bring a cinematic experience to your living room.
If you're looking for a quick sweet treat without using the oven, these no-bake chocolate coconut bars are a great choice. They are made with just 5 ingredients oreo biscuits, chocolate, butter, condensed milk and coconut. Chocolate Coconut Bar I had a packet of multi coloured dried coconut on my pantry shelf for a while....
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Vendakkai Sambar is one of those timeless South Indian dishes that makes its appearance almost every day, with a different vegetable. It is the simplest, comforting and flavor some side dish. If you are running late to office or your alarm missed waking you up, this vendakkai sambar is a perfect lunch dish when served with steamed rice and crispy potato fry.
This evergreen dish is a wholesome pot consisting the richness of lentils, goodness of vegetables and the tanginess of imli (tamarind). This vendakkai sambar is generously served with ghee, papads or fryums and poriyal. This sambar pairs well with tiffin items like idli, dosa, pongal etc.
[feast_advanced_jump_to]Vendakkai Sambar is a typical South Indian dish that is made with dal, spices and vendakkai (okra) and finished with tempering. Toor dal is one of the finest dal that is used to make sambar and the combination of okra with the sambar makes it a delectable dish.
While making this sambar, ensure the okra are slightly sautéed before adding to the sambar. This step brings down the stickiness while they are tender and soft. Simmer the sambar in low flame so that the ingredients blend together, releasing aroma.
Every sambar is layered with different flavor infusions which comes from the vegetable used. Tempering is one of the most important layer for making delicious sambar. You can add mustard seeds, asafetida, dried red chillies to hot oil for them to release their aroma and magic essence.
Every South Indian house have their own version of sambar. Some add a pinch of jaggery or fresh coconut to enhance the overall flavor of the sambar. The taste might change a little but vendakkai sambar is a traditional dish that is healthy, tasty and wholesome on the plate.
When I make sambar, I always prefer using homemade sambar powder just like how my mom use to make. I remember my mother handpicking the ingredients from the market and sun drying them on the terrace. And here I am, taking the tradition forward by making homemade sambar powder. As a sambar lover, I love experimenting with new styles and different vegetables.
1.Rinse ladies finger well, wipe off the moisture with a kitchen towel or tissue. Trim both the ends of the veggie.
2.Chop int 1 inch pieces. Now heat a non stick pan and sauté ladies finger till the color changes slightly browned. By this time sliminess and stickiness would have reduced. Set aside.
3.Pressure cook toor dal with enough water for at least 5 whistles or until mushy. Once pressure releases mash it up well with a ladle, Set aside. Heat oil in a pressure cooker - add the items listed under 'to temper' let it splutter. Then add small onion, tomato and sauté till raw smell of tomato leaves.
4.Add ladies finger along with turmeric powder and sambar powder. Sauté for 2 minutes. Add required salt.
5.Then add cooked dal along with little water and let it boil in low medium flame until ladies finger is cooked.
6.Now add tamarind water and let it boil for 5mins in low flame. Add chopped coriander leaves generously and switch off.
Serve with hot rice and any veggie of your choice.
Serve Vendakkai Sambar hot with steamed rice and a dollop of ghee for a flavorful meal. It is paired well with potato poriyal, raw banana fry, and carrot beans poriyal. You can serve this vendakkai sambar with tiffin items as well. Garnish it with coriander leaves before serving to add freshness.
Store the leftover sambar in an airtight container in the fridge for up to 3 days. Reheat gently. Splash water if the sambar has thickened in the fridge. It is not advisable to freeze vendakkai sambar as the texture may change.
Yes, you can. However, homemade sambar gives an authentic flavor and taste.
Wash and pat the okra dry after washing them. Cut them into medium pieces and sauté them in a little oil which reduces sliminess. Add them to the sambar and simmer in low flame.
The consistency of the sambar should be balanced. Not too thick, not too runny. If it is thick, add hot water and simmer. If it's too watery, let it simmer uncovered until it slightly thickens.
You can replace okra with drumstick, brinjal, carrot, ashgourd, pumpkin etc.
If you have any more questions about this Vendakkai Sambar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Vendakkai Sambar Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal.
This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.
[feast_advanced_jump_to]Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.
The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.
The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.
I usually make this when I want something quick but tasty for family instead of making regular dal again.
1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.
2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.
3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.
4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.
5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.
6.Add chopped coriander leaves, mix well and switch off.
Serve hot with basmati rice and ghee!
Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and just reheat gently before serving.
Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.
Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.
Yes moong dal works fine and gives slightly different taste because it has its own unique flavour.
Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.
Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.
If you have any more questions about this Lasooni Dal Tadka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Lasooni Dal Tadka Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Banana chocolate chip cake squares are soft, moist and delicious banana flavoured cake with gooey chocolate chips in every bite. If you love my classic banana cake, you will definitely enjoy these easy banana squares too. They are simple to make and are perfect for breakfast, snack time or as a quick dessert. Banana Chocolate...
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Who doesn't love a piece of brittle for dessert. This nut and dry fruit brittle is all you need when you are craving for a sweet treat. This easy nut seed and dry fruit brittle is made with sugar, almonds, cashews, pistachios, raisins, sesame seeds is perfect with a cup of coffee. Nut and Dry...
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