Sambar Masala

Sambar Masala ( one of my very own  perfected recipe after years of trial and error) 

4 cup Channa dal

2 cup Rice

1 cup Methi seeds

3 cup Whole coriander

80 Dry whole red chillies

50 curry leaves.

1/4 cup Hing

2 cup Dry coconut Powder ( optional, I don't use coconut powder in here but add to my sambar when make it)

Roast each Ingredients separately except coconut powder in oil till they are almost brown and you can smell the aroma. 

Grind in a coffee grinder or any dry food grounding mixer.

You can mix dry coconut powder to sambar powder and store in an air tight container or just add coconut powder to sambar when ever you make it separately. 

Brown Rice vegetarian Sushi

Brown rice Sushi

2 cups cooked mushy Brown rice

4-5 tsp toasted sesame seeds

2-3 tbsp seasoned sushi rice vinegar

Mix the rice, rice vinegar and sesame seeds and set aside. 

1tsp wasabi powder

Mix wasabi powder with 6-8 drops of water, form a paste and set aside.

Pickled sushi ginger 20 pcs served along side sushi.

4-5 Roasted sushi seaweed 8x7 inches.

3-4 cup of Desired shredded or thinly sliced vegetable and fruits. I used broccoli slaw, green apple, Avocado and fried tofu.

Mild Soya sauce or it's substitute served along side sushi.

1 Bamboo mat 10x10 inch

For Fried Tofu ( optional) you can use  plain thinly sliced tofu instead.

5 tbsp all purpose flour

1 tbsp Corn starch

2-3 pinch all spice seasoning.

1 tsp soya sauce

2-3 pinch salt

water to make dipping batter.

 Mix all all purpose flour, corn starch, all spice, salt, soya sauce and water and form a paste like batter.

Slice tofu in desired size and dip them in this batter and deep fry in oil on high flame in small skillet. Set aside.

Thin slice baby cucumbers, avocado and  apple. ( I have used shredded carrots, raw or semi ripe mango, jalapeño, asparagus, spring onion, capsicum, or just about any combination of fruit and vegetable to balance crispness, sweetness and sourness)

Lay the bamboo mat on a flat surface, place one sheet of sea weed over it. Spread thin layer of brown rice all over the sea weed with medium pressure so rice sticks to it. On one end place layer of each vegetable, fruit and tofu across the sea weed. Slowly using the Bamboo mat roll the sushi in pinwheel shape tucking in all the filling to form a log. Prepare all five sheets in this manner and set aside. With a sharp knife carefully cut them into 1 inch thick sushi roll and place them in a platter. serve with soya sauce, pickled ginger and wasabi. 

Tortilla soup

Tortilla soup

I can whole tomatoes  or (6-8 fresh tomatoes)

1/2 can tomatoe purée

5 cup water

1 carrot

1 stick celery

1/2 onion

1 cup yellow squash

1/4 cup green or red bell pepper

1/4 cup cabbage

6-8 cloves of Garlic

4-5 tsp Taco seasoning

Salt and pepper

( crushed or tri color tortilla strips and sour cream for garnish)

Bring tomatoes and water to boil, add all the ingredients and continue boiling for another 5 minute. Let cool down. Run soup through blender. Reheat when ready to serve. Top with a tsp of sour cream, tortilla chips. Can also garnish with cilantro and spring onion.

Kale Dal Dhokli

Kale Dal dhokli

3 cup chopped Kale, 2 green chilies, 1 cube ginger and 3-4 clove garlic all crushed in food processor.

1 tsp Ajwain seeds

Salt per taste 

4 tsp oil

1/2 tsp turmeric powder, red chili powder, coriander powder.

3 cup whole wheat flour

1/3 cup water( add more if needed) 

Mix all ingredients and knead to form  roti dough. 

Soak 1/4 cup channa dal, toor dal and mung dal each for an hour.

Add 4-6 cup water to daal and bring it to boil. Add 1/4 tsp Turmeric powder, salt per taste. 

Roll out about 6-8 roti shapes from the dough and cut each rounds into 1 inch squares with pizza cutter. Dump all the squares into boiling dal mix. Add kokum and cook till wheat squared appear cooked ( 30-40 minutes) 

Seasoning

6-8 tsp ghee

1/2 tsp Hing

8-9 curry leaves

2-3 whole red Chilli

1/2 tsp mustard and cumin seeds

1 tsp whole coriander seeds.

1/2 tsp Methi masala, red chili powder.

1 tsp lemon juice

1-2 chopped or puréed tomatoes.

Heat ghee, Add mustard seeds, cumin seeds, Hing, curry leaves, whole red chili, whole coriander seeds.Add Methi masala, red chili powder and tomatoes. Add lemon juice and let tomatoes cook for 5-6 minutes in this seasoning. Add the seasoning to the dal Dhokli. Garnish with cilantro and serve hot. 

Cranberry Amba Haldi Garlic Ginger Pickle

Cranberry Amba Haldi garlic ginger pickle

1 cup chopped Cranberry 

10 cloves of Chopped garlic, 

1 cup combined chopped ginger, fresh Amba, fresh Haldi 

Juice of half a lemon

8-10 tsp Oil

1 tsp mustard seeds

1 tsp Hing 

2-3 tsp red Chilli powder

Salt

Pinch of sugar

Heat oil, add mustard seeds, Hing turn gas off. Then add rest of the ingredients. Stir well. Store in refrigerator and it should last for couple weeks.

Ragi Rava Uttapam

Ragi Rava Uttapam

1 cup Rava

1/3 cup Raggi flour

1/3 cup Urad dal flour

1/3 rice flour

Salt 

4-5 tsp lemon juice

11/2 tsp Eno soda

1 cup yogurt 

And water if needed.

Mix it with hand blender or run on low speed in a mixer.

Set aside 10-20 minutes.

Cut any vegetable toppings of choice. I used shredded cabbage, carrots, purple onion, cilantro and jalapeño.

Pour a scoop of batter on hot skillet, spread it and add all toppings. Drizzle olive oil and cover with kid and cook for 3-4 minutes. Remove lid cook for couple more minutes. Turn it upside down and crisp the vegetable topping. serve with coconut or Peanut chutney.

Cranberry Methi Rye Pickle

Cranberry Methi Rye Pickle

1 cup Chopped cranberry

1 tsp Yellow rye seeds

3-4 tsp Methi Masala

6-8 tsp Mustard oil or any oil

1/4 tsp Hing

Salt

Heat oil and  turn gas off. First add Hing then rest of the ingredients and stir. Store in refrigerator and it should last for couple weeks.