Recipes of tasty samber and rasam pls.?

Question

IMy 5 years old son is fond of south Indian food i want to make it at home can u pls tell me how to make samber n rasam masala and how to prerare it. full recipes pls...Thanks.

Answer 1

SAMBAR

SAMBAR – A South Indian recipe

A liquid substance traditionally eaten with dosai, idli,
vadai and rice, among other things.

INGREDIENTS
1 large Onion, chopped into big pieces
Vegetables, like carrots, sweet potatoes, pumpkin,
Some curry leaves (if available)
Coriander leaves chopped
1T (cilantro) Juice of tamarind size of perhaps
1/2-3/4 cup Thur dal(cooked)
Salt to taste
3/4 tsp Turmeric powder
3/4 tsp Mustard seeds
1/2 tsp Fenugreek seeds (optional)
1 tsp Oil
2 tsp Coriander seeds
1/8 tsp Asafoetida (hing)
2 tsp Chana dal
10-15 whole red chilis, to taste
3-6 tsp Coconut (shredded)

PROCEDURE
(1) Fry coriander seeds, asafoetida,chana andchilis
and grind with coconut,use shredded dried if too
lazy to deal with fresh.The quantity of coconut
varies according to taste.

(2) Fry the onion for about 5 minutes in a little oil
with the turmeric powder. Add the vegetables and
some water and cook. I would addhard to cook
veg-gies like carrot and chatyote first and cook for a while before adding sweet potatoes and pumpkin.
(Can make this also with a single vegetable, no
need to use all of them.) Don't overcook veggies,
but when justcooked, add the tamarind juice,
curry leaves and salt to taste,

(3) Soon after adding the tamarind juice, takea
separate fryingpan and heat up the 1T oil. When
hot enough so that the mustard seeds will crackle
when thrown in, put the mustard seeds in, once the
crackling has stopped add the fenugreek seeds and stir until they turn a dark brown color (don't
burn). Then add this theboiling mixture.

(4) Boil all together for another 5 minutes until the
raw tamarind smell has left the solution. Now add
the paste of masala and coconut and add the dal.
Bring to a boiland switch off. Add chopped cori-
ander leaves.

(5) Takes 2-3 hours for the flavour to settle down,
but can be eaten right away also.

NOTES
Vegetables that must NOT be used are those that belong to
the cabbage and cauliflower families.

While frying ingredients for the paste, throw in the cori-
ander seeds first and fry awhile before putting in the oth-
ers, otherwise the coriander seeds won't fry properly and
will taste pretty awful.

RASAM

RASAM - A South Indian item

INGREDIENTS ()
1/2 cup toovar dal (alsocalled toor dal)
2 quarter-size slices ginger
1/2 tsp. turmeric
1 pound tomatoes chopped (roma tomatoes are best)
4 tps. tamarind paste
2.5 tsp. salt
7 cloves garlic
1 red pepper
1.5 tbs. curry leaves
10-15 fresh Chinese parsley (aka coriander)
generous pinch asafetida
3/4 tsp. ground cumin
3/4 tsp. ground corianderseed
2 tsp. oil
3/4 tsp. whole black mustard
3/4 tsp. whole cumin
1/2 tsp. urad dal
2 tsp. fresh Chinese parsley, chopped

PROCEDURE
(1) Put toor dal, 4 cups water, ginger, and 1/4 tsp.
turmeric in to boil; simmer for 1.5 hours. Mash.
let sit for 10 minutes.(Can do this fast in a
pressure cooker if you like.)

(2) Combine tomatoes, tamarind paste, 1/4 tsp. tur-
meric, salt, 5garlic cloves, red pepper, 1 tbs.
curry leaves, chinese parsley, asafetida, ground
cumin and coriander, and 4 cups water in a new
pot. Bring to a boil. cover, turn heat to low and
simmer for 1.5 hours. (We neverlet it simmer for
more than 15 minutes.)

(3) Take a cup of the dal water and add to the tomato
pot. Then take 1/4 cup of thick dal, mash it, add
to tomato pot.Strainthis mixture through a
sieve, extracting as much liquid as you can. (We
don't do this atall. We just combine the dal
water with the tomatoes and spices).

(4) Put strained liquid in a pot and bring to boil.
Cover, and turn off heat.

(5) Put the oil in asmall skillet and heat overa
medium flame. When hot, put in the remaining2 cloves garlic, mustard seeds, whole cumin seeds,
urid dal, 1/2 tbs. curry leaves, and after a few
seconds pour these contents into thehot soup
(strained liquid), and cover immediately. Let sit
for 5 minutes,strain and serve with chopped
chinese parsley.

NOTES
Additional comments

The way we make it at home is much faster, easier, but may
not be as delicious. It certainly is at least as authentic,
since Rasam is a South Indian preparation, and Madhur Jaf-
frey is a North Indian.

You can use the same ingredients as she suggests, but don't
bother to strainthe tomatoes, dal paste, etc. The impor-
tant thing is to use good tomatoes, very firm fleshed roma
tomatoes for example. Also, use enough tamarind paste to
make the rasam somewhat sour. The coriander leaves (aka
cilantro or chinese parsley) add a lot of flavor at the end.
She describes at the end of her recipe a way to "season"
the rasam. This means adding fried spices. We do this but
only use the mustard seeds, and sometimes a few curry
leaves. The way to do this well is to use a metal spoon --
a bit stainless steel one which you can put directly over
the heat,and hold the handle of without getting burnt. In
this spoon we put a tablespoon of oil or less, and let it
get quite hot, almost but not quite smoking. Only when it
is very hot do you add thespices,since the mustard seeds will only pop (or "burst") if added when the oil is very
hot. As soon as they start popping (5-10 seconds) take the
spoon off the heat, and add the contents of your spoon to
the rasam.

This is eaten mixed with rice and whatever vegetables you've
cooked.

POTATO_MASALA

POTATO_MASALA - Anaccompaniment to DOSAI,CHAPATIetc.

INGREDIENTS ()
4 large potatoes (boiled)
2 large onions (chopped medium size)
4-5 green chilies (slit longstips..)
2 tsps channa dhal
1 inch ginger (finely chopped)
salt to taste..

PROCEDURE
(1) Heat oil, fry channa dhal until golden brown. add
dash of hing and cracklemustard.

(2) Saute onions and green chillies until golden
brown.

(3) Throw in a few (~4) cups of water; add ginger,
salt, let cook for a while.

(4) Mash potatoes and dump into above..and viola!
Masala!

Answer 2

1

Answer 3

You did say simple. Okay here's what you do. Get some fresh ground beef and some fresh herbs, from this point all you need to make sure that you have in your possession are some seasoned bread crumbs. Now here's the fun part look in your fridge or pantry for other types of seasonings and ingredients like ketchup, can chopped tomatoes, some spicy mustard, sour cream. It might not sound so good, but if you mix and match just right you are going to come up with a really good meatloaf. For the sauce on top, just think out side of the box. You can make it with some of the very things I just mentioned. Just kick it up a little, be creative !

Answer 4

Samber

Answer 5

Hello this is Mrs. Bharathi
Now iam telling you how to prepare sambar. First of all take washed dall and cook it pan in three/four visils, and second take 100gr. tamerind past mixed it water and cut some vesitables like onions,Tamato,6 green chillies,bottel gaurd,ladies fingers, bringal,and greenleaves all add in tamerind water and cook 15 min. and after cooked dall mixed some water and mixed it tamerind water and 2table spoons salt and some termaric powder and 2spoons red chilly powder and add it 1 spoon sambar and 50grms jaggiry, and cook more 10mints that's it sambar is ready.
Thank You

Answer 6

Boil i cup of dal, cut 2 small onion into slices, garlic, 3 small tomatoes, coriander leaves, o in water.
pinch of turmeric, chilli powder 2 teaspoon, (u know Aachi samber powder) put this sambar powder 2 teaspoon, curry leaves, a 1 teaspoon of refined oil.............................................keep in a pressure cooker for 3-4 whistle.........................................................

take kadai, add refined oil, mustard seeds few, onion, jeera, curry leaves, fry half brown. keep aside.

and then take out the air from the cooker. stir dhal and smash with smash scoop...add tamarid juice in that. then add this samber to the kadi, and put salt to taste....................then boil all ths for 5 to 10 mins .....................


Note: rinse little tamarid in the water. then only u vil get a thick tamarid juice to add in that.................................

Answer 7

http://www.indiatastes.com/categories/soups.html
select you food to your taste

Answer 8

tarladalal.com best receipes!