Prawns Masala Recipe

Masala Prawns Recipe

Prep time
15 mins

Cook time 

15 mins

Total time

30 mins

Author: Neha Sharma

Ingredients-

• Prawns- 200 gms
• Cumin- 1 1/2 tbsp
• Onion- 1 cup (Chopped)
• Ginger garlic paste- 2 tbsp
• Turmeric powder- 1/2 tbsp
• Coriander powder- 2 tbsp
• Kashmiri red chili powder- 1 tbsp
• Dry Kashmiri red chili- 20 to 25
• Tomatoes- 1/2 cup (chopped) 
• Black pepper powder- 1/4 tbsp
• Garam masala- 2 tbsp or less
• Coriander- 1/2 cup (chopped) for garnish
• Oil- 3 to 4 tbsp
• Salt to taste

Image Courtesy- Mareena's Recipe

Method-

1. Boil whole Kashmiri Red chilies in water for 15 minutes and grind it to a fine paste by scrapping the sides in between. Keep aside.
2. In a pan, heat oil. Add cumin and ginger garlic paste. Saute until the raw smell goes off.
3. Add onion and cook till they become golden brown.
4. Once done, add turmeric powder, coriander powder, red chili powder. Mix well.
5. Add 1/4 cup red chili paste prepared in first step. Cook for a minute.
6. Now add chopped tomatoes. Mix well. Add 1/2 cup water to the masala and cook it until the oil separates.
7. Once done, add black pepper powder, garam masala and salt to taste. Cook for 1 minute. 
8. Add prawns and mix everything well. Add chopped coriander and cook it till prawns are done for about 8 to 10 minutes. 
9. Serve hot.

Don't forget to try- Prawns Dum Biryani

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Seafood recipes

Rohu/Carp Fish Fry Recipe

Rohu/Carp Fish Fry Recipe

The rohu, rui, or roho labeo (Labeo rohita) is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture. Rohu is very commonly eaten in Bangladesh, Nepal and the Indian states of Tripura, Bihar, Odisha, Assam, West Bengal and Uttar Pradesh.(Source-Wikipedia)

This recipe is inspired from a 12th century Sanskrit encyclopedia compiled by Someshvara III. In the traditional recipe, the fish is marinated in  and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. I am sharing a modified version of the same recipe with you. It can be served with chapati, rice or any bread of your choice.

Prep time
15 mins

Cook time 

15 mins

Total time

30 mins

Author: Neha Sharma

Ingredients-

• Rohu fish/Carp Fish- 300-350 gms
• Coriander/Dhaniya powder- 1/2 tbsp
• Black Pepper/Kali Mirch Powder- 1/2 tbsp
• Turmeric/Haldi- 1/4 Tsp 
• Red chili powder-  3/4 tbsp
• Garam Masala Powder- 1/2 Tsp 
• Ginger garlic paste- 1 tbsp
• Lemon juice- 1/2 lemon
• Salt to taste
• Cornflour- 2 tbsp 
• Besan/Gram flour- 1 tbsp 
• Oil for frying
• Oregano- 1/4 tbsp (Optional) 
• Coriander leaves- For Garnish (Chopped) 

Method-

1. In a bowl, add Coriander powder, black Pepper powder, turmeric, red chili powder, garam masala, salt and lemon juice. Mix well. 
2. Now add ginger garlic paste and 2 tbsp water to make a smooth paste.
3. Clean the fish properly with regular water. After cleaning transfer the fish to a bowl. 
4. Add the masala paste to the fish and rub it over each piece with your hands.
5. Then add cornflour and besan/gram flour and generously coat each piece with it. Keep aside for 15 mins.
6. Now, heat some oil in a pan and fry the fish pieces for 2 mins on each side.
7. Once done take it out on an absorbent paper or tissues to get rid of the excess oil.
8. Garnish the fish with chopped coriander leaves, oregano, some chaat masala (optional) and serve.

Don't forget to try- Fish Dum Biryani, Boiled Fish, Low Carb Fish Curry, Prawns Biryani, Gluten Free Salmon Fish Curry.

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Seafood recipes

Eggless White Forest Cake | Baking Without Oven

Eggless White Forest Cake|Baking Without Oven | Pressure Cooker Recipe

Image Courtesy- Cooknshook

prep time

20 mins

cooking time

40 mins

total time

1 hour

Author- Neha Sharma

Ingredients-

For Sponge Base: 

• Maida/All purpose flour- 1½ Cup
• Baking Soda- 1/2 tbsp
• Baking Powder- 3/4 tbsp
• Sugar- 1 Cup
• Thick Yogurt/Dahi- 3/4 Cup
• Milk- 1/2 Cup
• Vanilla Extract- 1/2 tbsp ( If using, Vanilla Essence- 1 tbsp)
• Lemon Zest (outer skin of lemon)- 1/2 tbsp
• Lemon Juice- 1 lemon
• Salt- 1/4 tbsp (Skip if using Salted butter)
• Unsalted Butter- ½ Cup

For Frosting: 

• Whipping Cream- 600 ml
• Sugar- 4 tbsp
• Strawberries/Cherries or any fruit- 1/2 Cup (Chopped) + 15 to 20 for garnishing
• Sugar- 4-5 Tbsp
• White Chocolate Bar- 1 big (For flakes) 

Image Courtesy- Cooknshook

Method-

Sponge:

1. Pre-heat pressure cooker with 2 cups of salt and place a wire stand in it.
2. Sift the flour, baking soda, baking powder, salt.
3. In a mixing bowl, add butter and sugar beat it until soft and fluffy. Add lemon, lemon zest, vanilla and beat well.
4. Add in half of the yogurt, half of the sifted flour mixture, half milk and fold well, now add in the remaining flour, yogurt, milk and mix well.
5. Apply butter to a cake tin or a steel/aluminium container of 7 inch diameter. Then place a butter paper (for smooth and perfect cake) and apply butter on butter paper.  
6. Transfer the batter to cake tin and place it into the preheated cooker and bake for 35 to 40 mins.
7. After baking, let it cool down completely and after it cools down keep it in the fridge for 4 hrs to 6 hrs.

Assembling:

1. Add the chilled whipping cream to a bowl and whisk until soft and fluffy. Add the sugar, and beat until stiff peaks. Refrigerate it until you are ready to use it. Whipped Cream is ready!
2. In a small bowl mix 5 tbsp sugar with 5-6 tbsp water, let it dissolve completely. Sugar syrup is ready. Keep aside.
3. With a peele, peel the chocolate bar to make choco flakes. Keep aside.

Image Courtesy- Cooknshook

Frosting: 

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in center to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of prepared sugar syrup to it (be generous). Spread a good ½ inch layer of cream to it. 
5. Then some chopped strawberries/cherries and cover the strawberries/cherries with some more cream to make sure the second layer sticks. 
6. Place the second layer and spread the syrup, cream, berries, cream then the third layer.
7. For the final layer, spread syrup! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be soft to the cake otherwise you will ruin it). 
8. If you see any crumbs or cracks, do a crumb coat by applying more cream.
9. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop/big portion of cream and spread it.
10. Spread the white chocolate flakes all over the cake generously.
11. Now add the remaining cream to a piping bag fitted with a star nozzle. Show your creativity make some designs and place strawberry’s/cherries on top of your designs.
12. Place some big chocolate flakes and a big strawberry in center of the cake! 
13. Transfer the cake to a cake base using palette knife. Be careful!!
14. Cake is ready, refrigerate for 3-4 hrs and enjoy!

Tip-

* You can also use chocolate decorations on top of your cake. To make them simply melt the chocolate put it in a small piping bag on a parchment paper design straight lines, squares, circles or anything you want let it freeze in refrigerator for 5-10 minutes, remove the paper and use these decorations on top of your cake. 

* You can also use almond flakes/chocolate fingers on the sides to make it look more professional and yummy. 

Don't forget to try Pineapple Cake Recipe, Parle g biscuit Cake Recipe, Bourbon Biscuit No Bake Cake Recipe.  

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white forest strawberry cake

South Indian Medu Vada Recipe | Crispy and Fluffy

Medu Vada/Wada Recipe

Medu vada is an Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in doughnut-shape, with a crispy exterior and soft interior. A popular food item in the South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked in water for several hours, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown.One variation involves baking instead of frying. Other variations of the dish involve use of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor(lentil) are also used.

The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack. The medu vada is sometimes also served with yogurt, as a chaat snack (dahi vada). Today i am sharing the traditional and authentic south indian Medu Vada Recipe with you, try it with Restaurant Style Sambar. 

Source- Wikipedia

Prep time
10 mins

Cook time 

5 mins

Total time

15 mins

Author: Neha Sharma

Ingredients:

• Urad Dal/Skinless split black gram - 2 Cup
• Salt - To taste
• Hing - ¼ tsp
• Cumin Seeds - 1 tsp
• Pepper - 1 tsp
• Curry Leaves - 7 to 10 (Chopped) 
• Coriander Leaves- 1/2 cup (Chopped) 
• Coconut - 2-3 tbsp (Finely Chopped) 
• Oil - to deep fry

Method-

1. Soak the dal for atleast 6 hours in water, after 6 hours drain the water.
2. Transfer the dal in a food processor or grinder jar, add some salt and grind it adding only 3 tbsp of ice cold water, open the jar in between and stir the mixture and scrap the sides with a spatula or spoon. Grind till the batter looks fluffy and white.
3. Transfer the paste to a mixing bowl, whisk the batter in clockwise direction using a spatula or a spoon for 10 minutes or until it thickens and becomes light in colour.
4. Now add hing/asafoetida, black Pepper powder, cumin/Jeera, green chillies, chopped coriander, chopped curry leaves and chopped coconut to the mixture. Mix it lightly in clockwise direction.
5. Heat oil in a deep heavy bottom wok/kadai until medium hot.
6. Drop a small amount of batter to check if the oil is hot. The batter rises if the oil is hot.
7. Take a bowl of water, wet your hands and take a small portion of the batter, dip your thumb again in water make a whole in the center.
8. Upturn your hand and drop the wada in medium hot oil.
9. Deep fry the wada till both sides turn golden brown in colour.
10. Repeat with the remaining batter to make more medu vadas.
11. Place them on absorbent paper to get rid of excess oil. 
12. Serve hot with coconut chutney and sambhar.

Do try South Indian Sambar Recipe 

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South Indian Vada

Oats and Orange Rabdi, Diabetic Friendly Recipe

Oats and Orange Rabdi, Diabetic Friendly Recipe

Please note- It is highly recommended that this recipe be relished by diabetics occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.

Image Courtesy- Crazy Masala Foods

prep time

2 mins

Cook time 
15 mins

total time

17 mins

Author: Neha Sharma

Ingredients-

• Rolled oats- 1/4 cup
• Orange segments- 1/2 cup (after peeling remove the outer skin and seeds of orange slices)
• Low-fat milk- 2 cups
• Ghee- 1 tbsp
• Sugar free- 1 tbsp

Method-

1. In a non stick wok/kadhai heat ghee, add oats and saute them for 2 minutes on a medium flame.
2. Add milk, mix well and cook for 10 minutes on a medium flame.
3. After 10 minutes switch off the flame and let it cool completely. 
4. Once it is cool, add the oranges, sugar free and mix well.
5. Refrigerate it for 30 minutes and serve.

Don't forget to check out other diabetic friendly recipes. 

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Low Calorie Sweets

Whole Wheat Flour/Atta Dosa Recipe | 5 minute Dosa Recipe

Whole Wheat Flour/Atta Dosa Recipe

Prep time
10 mins

Cook time 

5 mins

Total time

15 mins

Servings- 7 to 8 medium dosa
Author: Neha Sharma

Ingredients-

• Atta/Whole Wheat Flour- 1 cup
• Baking Soda- 1/2 tbsp (you can also use ENO, if using ENO skip adding lemon) 
• Lemon Juice - 1 tbsp
• Salt - To taste
• Oil/Ghee- As required
• Cottage cheese- 1 cup (crumbled) (Optional)
• Onions- 2 (Finely Chopped) (Optional)
• Tomato- 1 (Finely Chopped) (Optional)
• Green chilli- 2 (Finely Chopped) (Optional)
• Cumin Seeds- 1/4 tbsp (Optional)
• Turmeric- 1/4 tbsp (Optional)
• Red Chilli Powder- 1 tbsp (Optional) 

Method-

1. Crumble paneer and chop onion, tomato and chilli finely. Heath a pan with oil and add cumin seeds and chilli.
2. Add onions. Fry it until onions are translucent in color. Add tomato, turmeric, chilli powder and salt. Cook it on medium flame for 2 minutes.
3. Add crumbled paneer. Mix it well and cook for 30 seconds on high flame then switch off the flame and keep it aside.
4. In a mixing bowl, add whole wheat flour, baking soda(if using eno skip lemon juice), lemon juice and salt.
5. Make a thin runny dough by adding water (add water in portions to avoid lumps formation).
6. Heat dosa pan/tawa on high flame and once tawa is hot sprinkle some water and clean the pan with a kitchen cloth (this will bring down the temperature of pan). 
7. Take little batter and start spreading it on the tawa form a circle with the help of a bowl or back side of a ladle. 
8. Sprinkle some oil on top of the dosa and add 2 tbsp of cottage cheese mixture, cook it on medium flame until light golden spots appear on the back side of dosa.
9. Cook for a minute then, fold it into a semi circle. 
10. Make more dosas with the remaining batter. 
11. Serve hot with coconut chutney and Sambar.

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Paneer Dosa

Mutton Ghee Roast Recipe

Mutton Ghee Roast Recipe

Prep time
15 mins

Cook time 

30 mins

Total time

45 mins

Author: Neha Sharma

Ingredients-

• Mutton- 1/2 kg
• Yogurt- 1/2 cup
• Garam Masala Powder- 1 1/2 tbsp
• Turmeric Powder- 1/4 tbsp + 1/2 tbsp
• Red Chilli Powder- 2 tbsp
• Ginger Garlic Paste- 5 tbsp 
• Ghee- 4 tbsp
• Onions- 4 (Finely Chopped)
• Coconut Paste- 5 tbsp
• Mutton Stock- 1/2 cup
• Salt- To taste

Method-

1. Boil mutton for 15 minutes with 1 tbsp Ginger Garlic paste and Salt on a medium flame. Retain the water in which mutton is boiling.
2. Once it is done, marinate the mutton with yogurt, garam masala powder, 1/2 tbsp Turmeric, 1 tbsp red Chilli powder, 2 tbsp of ginger and garlic paste, mix it well and keep aside for about 30 minutes. 
3. In a pan or wok, heat 4 tbsp of Ghee, add chopped onions and saute them until they turn golden brown. 
4. Once the onion turns golden brown add 2 tbsp of Ginger Garlic Paste and cook till the raw smell goes off.
5. Now add 1/4 tbsp Turmeric Powder, 1 tbsp Red Chilli Powder, coconut paste and saute until oil starts separating.
6. Now add mutton, salt and saute for about 3 to 4 minutes. After that add mutton stock (Water which we retained in step - 1).
7. Cover the pan with lid, Cook on medium flame for about 5 minutes. 
8. Garnish with coriander leaves, lemon juice and serve. 

Notes:

• To make the coconut paste grind fresh coconut to a paste with little bit of water.

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Mutton Roast

Ferrero Rochers Chocolate Recipe

Ferrero Rochers Chocolate Recipe

Prep time 

30 mins

Total time

30 mins

Author: Neha Sharma

Ingredients-

• Chocolate (Any)- 150 gms
• Chopped Cashews- 1 1/2 tbsp
• Nutella- 1/4 cup
• Hazelnut- 10
• Wafer shells- 20

Method-

• Take 10 Wafer shells and fill them up with nutella, place one piece of Hazelnut into each shell filled with nutella.

Image Courtesy- Manisha Bharani

• After completing all the 10 shells, take remaining 10 shells and fill them up with nutella.

Image Courtesy- Gayatris

• Place these shells on top of Hazelnut shells, and put them in freezer for 30 minutes.

Image Courtesy- Gayatris

• Melt chocolate in microwave or on a double boiler, Once it is done add 1 tbsp chopped cashews into it, mix it well. If required, then add remaining 1/2 tbsp Cashews. Mix well.

Image Courtesy- Manisha Bharani

• After 30 minutes, dip the shells in chocolate cashews mixture using forks, place them on a plate and refrigerate for 5 minutes or until set.

Image Courtesy- Gayatris

• After it is set, remove extra chocolate if required and wrap them up in a wrapping paper and place it on paper cups.

Image Courtesy- Manisha Bharani

• Ferrero Rochers is ready to be served.

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nutella recipes

Prawns/Jhinga Dum Biryani Recipe

Prawns/Jhinga Dum Biryani Recipe

Not many people consume prawns, and seafood overall for that matter. But why? It could be because people do not fully appreciate the health benefits they may get from regular consumption of these foods, or just because they don’t know where to get them.

Because of their nutritional benefits, prawns are considered by a variety of health experts to be among the healthiest foods in the world. Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are low in calories and are made up of extremely healthy cholesterol. There are many ways in which prawns are cherished and enjoyed today I am sharing a recipe of prawn biryani.

Source- Sea Farms

Prep time
15 mins

Cook time 

40 mins

Total time

55 mins

Author: Neha Sharma

Ingredients-

• Prawns/Jhinga- 500 grams
• Basmati rice- 500 grams
• Onions- 4 (Cut in thin long slices, deep fried until golden brown)
• Turmeric powder- 1/2 tbsp
• Red chili powder- 2 tbsp
• Lemon juice- 1 lemon
• Ginger garlic paste- 6 tbsp
• Green chilli paste- 3 tbsp
• Mint leaves- 1/2 cup
• Curd- 375 grams
• Ghee- 2 tbsp
• Jeera/Cumin- 2 1/2 tbsp
• Fennel seeds/saunf- 1 tbsp
• Star anise- 1
• Cloves - 8
• Cinnamon stick - 6 pieces (1 inch each)
• Cardamom, Black & Green - 4 each
• Bay leaf - 3
• Oil- 6 tbsp
• Salt- as required
• Orange food colour- 1/4 tbsp

Method-

1. Remove outer shells, clean & rinse prawns thoroughly and keep aside.
2. Wash and soak rice in warm water for 20 minutes, 
3. In a pot of boiling water (3-4 litres of water) add salt, 1 tbsp cumin, 4 clove, 3 bay leaves, 5 tbsp of Ginger Garlic Paste, 2 tbsp of green chilli paste, 4 cinnamon sticks, 1 tbsp ghee, 2 green and 2 black Cardamoms. Allow the water to boil for 3 minutes.
4. Add soaked rice to the boiling water. Let it cook on a high flame for 12 minutes or until rice is 90% cooked.
5. Once done drain the water using strainer and let the rice cool down.
6. Dry roast 1 1/2 tbsp cumin seeds, 1 tbsp of fennel seeds, 4 Cardamom, 2 cinnamon sticks, 4 cloves, 1 star anise in a pan for 3 minutes.
7. Once done, grind it into a fine powder. 
8. Heat oil for deep frying in a pan or pot, cut 4 onions into thin long slices and add them to the oil.
9. Fry until they turn into golden brown color, strain out excess oil with a tissue paper to make them crispy.
10. In a bowl, add salt, turmeric powder, red chili powder, 2 tbsp biryani masala (which we created in step 5 & 6) and mix well.
11. Add 5 tbsp of oil, 2 fried onions (reserve half for later use), remaining ginger garlic paste, remaining green chilli paste, lemon juice, yogurt and add it to the mixture, mix everything really well.
12. Add prawns and mix gently. Let it rest for 30 minutes.
13. To cook and layer the Biryani grease a pot with oil (do not use pressure cooker).
14. Layer bottom of the pan with marinated prawns and top it up with cooked rice (don't press the rice).
15. Drizzle 2 tbsp of ghee, fried onions, mint leaves, coriander leaves, and food colour (dissolved in 1 tbsp water). 
16. Cover the pot with aluminium foil and close with lid.
17. Keep a thick pan/tawa on the flame and place the cooking pot over it.
18. Cook on high heat for first 15 minutes then turn the heat to low and cook for another 10 minutes.
19. Transfer the biryani into serving bowl turning the pot upside down.

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Seafood recipes

Restaurant Style Sambar Recipe

Restaurant Style Sambar Recipe

Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder cooked with a tamarind broth originating from the present-day Tamil Nadu, India. It is popular in South Indian and Sri Lankan Tamil cuisines.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India. In regions that grow coconuts, notably some areas of Kerala, coastal Karnataka and Tamil Nadu, Sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder.

In Telangana, it is called as Pappu chaaru. Apart from dal and tamarind, vegetables used in preparing is few. Vegetables are onions, dosakaaya, bitter gourd and tomatoes.
Sambar without lentils (but with vegetables, or dried or fresh fish) is called kuzhambu in Tamil Nadu. Today I am sharing the recipe of sambar masala and sambar. It tastes exactly like the one we enjoy in south Indian restaurants and hotels. Let's get started. 😉

Source- Wikipedia

Prep time
10 mins

Cook time 

35 mins

Total time

45 mins

Author: Neha Sharma

Ingredients-

• Tuvar Dal / Split Pigeon Pea - 1/3 cup

For Sambar Masala-

• Ghee/Oil - 1 tbsp
• Fenugreek Seeds- ½ tsp
• Cumin- 1 tbsp
• Uncooked/Raw Rice - 1 tbsp
• Coriander Seeds – 1 tbsp
• Chana Dal – ½ tbsp
• Cloves - 2 
• Green Cardamom - 1 
• Hing / Asafoetida - ¼ tbsp 
• Ginger- 1 inch
• Garlic - 7 to 8
• Coconut - 2 1/2 tbsp
• Curry Leaves - 10 to 15 
• Dry Red Chilli Whole- 10 to 12 
• Haldi / Turmeric - ½ tsp 
• Kashmiri Red Chili Powder – 1 tbsp
• Onion - 1 big (Cut in thin long slices) 
• Salt - to taste 

For Sambar-

• Ghee/Oil - 2 tbsp 
• Green Chili - 2 (Chopped)
• Vegetables of your choice- 1 cup each ( i used bottle gourd/lauki, carrot, Eggplant/Baigan, Carrot, Beans) 
• Salt - to taste 
• Tamarind Pulp - 2-3 tbsp
• Jaggery - 1 tbsp 

For Tempering/Tadka-

• Oil - 1 tbsp 
• Mustard Seeds - 1 tsp 
• Dry Red Chili Whole - 3-4 
• Hing/Asafoetida - ¼ tsp 
• Curry Leaves - 4-5
• Tomato- 1 cup

Method- Wash and rinse tuvar dal. Soak it in 1/2 cup of water for about 30 minutes then rinse. Keep it aside. Soak tamarind/imli in 1/2 cup of hot water for 30 minutes and keep it aside. Heat 1 big tbsp of Oil/Ghee in a pan, add cumin seeds, fenugreek seeds/Methi dana, Chana dal, rice, coriander seeds/saboot dhaniya, hing, cloves, cardamom/elaichi, cubed coconut, ginger, garlic, 10-15 curry leaves. Stir and saute for about 2 minutes or until above ingredient starts crackling. Once done, add 12 dry red Chilli and Saute for about 2 minutes. Now add turmeric powder, Kashmiri red chilli powder, onions, salt and Saute for about 7 to 8 minutes or until the onion is cooked. Once done, turn off the flame and let it cool down. Once cool, grind the above mixture into a smooth paste by adding little water into it. Sambar masala is ready. Heat 2 tbsp of oil in a pressure, add 2 chopped green chillies, add chopped vegetables of your choice, tomato, little salt. Saute for about 2 Minutes. Now add the sambar masala paste which we prepared in step . Stir and let it saute for 2 Minutes. Once done add soaked tuvar dal, 4 cups of water (water will depend on the quantity of dal, if u have taken 1 cup of tuvar dal add water in the multiple of 8). Mix it well and bring it to a boil. Once it starts boiling cover the pressure cooker with lid and let it pressure cook for upto 5 whistles on high flame.  After 5 turn flame to low and let it cook for 15 minutes. After 15 minutes turn off the flame and let the pressure release on its own.  Once the pressure has been released, open the lid and again switch on the flame and bring it to a boil. Once it starts boiling add tamarind water/paste, jaggery/Gudd and mix it well. Once done, switch off the flame.  For tempering/tadka- heat some ghee/oil in a tadka pan, add mustard seeds/sarso, hing/Asafoetida, dry red chilly and curry leaves. Mix it well.  Once mustard seeds starts spluttering switch off the flame and add this tempering/tadka to sambar. Mix it well.  Switch on the flame and bring sambar to a boil. Serve with Idli, Dosa, Medu Vada or Rice. Refrigerating Tips- To retain the taste, it is recommended to refrigerate it within two hours of cooking.  It will stay good for about 2 days. Bring it to a boil whenever needed.  Fresh tadka for the refrigerated sambar makes it taste fresh. Notes- Do not add tamarind before the veggies are cooked completely.

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vada