Homemade buttermilk blueberry pancakes
These pancakes are amazing. Not as good as the banana chocolate chip ones, says D, but pretty darn awesome. I didn't have buttermilk, so I used 3T white vinegar and then added milk to make 2 cups. Let it sit for 10-15 mins. Electric pancake griddle at 350 should be perfect.
Friday, July 29, 2016
Tuesday, July 19, 2016
Monday, July 18, 2016
Amma's sambar powder
1c. coriander seeds
2 Tb. chana dal
2 Tb. whole peppercorns
2 Tb. urad dal
2-3 red chilis
1 tsp fenugreek seeds
Dry roast until lightly fragrant, allow to cool and grind.
For sambar, use 1/2 Tbsp for sambar.
2 Tb. chana dal
2 Tb. whole peppercorns
2 Tb. urad dal
2-3 red chilis
1 tsp fenugreek seeds
Dry roast until lightly fragrant, allow to cool and grind.
For sambar, use 1/2 Tbsp for sambar.
Amma's pongal
Pongal
1c. sona masoori rice
1/4c. moong dal
Pressure cook this with 3c. water for 3 whistles.
1 tsp peppercorns
1 tsp cumin seeds
curry leaves
cashew- handful
Fry those ingredients in 1 Tbsp ghee until fragrant. Mix into cooked rice/dal, add salt and extra ghee (1 Tbsp). Mix well.
Pairs well with coconut chutney or sambar.
1c. sona masoori rice
1/4c. moong dal
Pressure cook this with 3c. water for 3 whistles.
1 tsp peppercorns
1 tsp cumin seeds
curry leaves
cashew- handful
Fry those ingredients in 1 Tbsp ghee until fragrant. Mix into cooked rice/dal, add salt and extra ghee (1 Tbsp). Mix well.
Pairs well with coconut chutney or sambar.
Amma's Mysore Rasam
Mysore Rasam
Soak 1/4c. dal in water for 30 mins, then pressure cook in small cooker with 1 c. water.
1 tsp chana dal
2 tsp coriander seeds
1/2 tsp peppercorns
1 tsp cumin seeds
1 small red chili
Dry roast those ingredients until fragrant. Grind to paste with 3 Tb. coconut and set aside.
Splutter oil, mustard seeds and curry leaves. Set aside.
1 large tomato or 2 small/medium
1/2 ping pong ball size tamarind- soak in about 1/2c water and strain
1/4 cup toor dal (soak 30 mins, then cook with 1/2 c. water in pressure cooker for 1 whistle)
pinch turmeric powder
salt
Boil tomato, tamarind, turmeric, salt until it thickens (10 mins?). Add cooked toor dal and coconut mixture, add a little water if needed and bring it to a boil, then turn off. Add the splutter and coriander leaves.
Soak 1/4c. dal in water for 30 mins, then pressure cook in small cooker with 1 c. water.
1 tsp chana dal
2 tsp coriander seeds
1/2 tsp peppercorns
1 tsp cumin seeds
1 small red chili
Dry roast those ingredients until fragrant. Grind to paste with 3 Tb. coconut and set aside.
Splutter oil, mustard seeds and curry leaves. Set aside.
1 large tomato or 2 small/medium
1/2 ping pong ball size tamarind- soak in about 1/2c water and strain
1/4 cup toor dal (soak 30 mins, then cook with 1/2 c. water in pressure cooker for 1 whistle)
pinch turmeric powder
salt
Boil tomato, tamarind, turmeric, salt until it thickens (10 mins?). Add cooked toor dal and coconut mixture, add a little water if needed and bring it to a boil, then turn off. Add the splutter and coriander leaves.
Saturday, July 16, 2016
Amma's Seppakzirangu Curry
Brown root vegetables (from Indian store)
Cut root vegetables in half, put in large pressure cooker and cover with water. Cook for 2 whistles (5 mins) and turn off. Once cooled, peel the skin off.
Heat 1 tsp. coconut oil. Add mustard seeds, curry leaves, pinch asafoetida. Once it splutters, add the root veggies and salt. Sautee until lightly browned.
Pairs well with sambar, rasam.
Cut root vegetables in half, put in large pressure cooker and cover with water. Cook for 2 whistles (5 mins) and turn off. Once cooled, peel the skin off.
Heat 1 tsp. coconut oil. Add mustard seeds, curry leaves, pinch asafoetida. Once it splutters, add the root veggies and salt. Sautee until lightly browned.
Pairs well with sambar, rasam.
Wednesday, July 13, 2016
Amma's Mixed Vegetable Sambar
1/3c. toor dal
2c. mixed vegetables, chopped (potato, carrot, onion, tomato, beans)
1 ping pong ball sized piece of tamarind (soak it in 1c. water)
1/2 Tbsp. sambar powder (grand snacks is best brand)
1/2 tsp mustard seeds
sesame oil
pinch asafoetida
curry leaves
coriander
salt to taste (approx 1 tsp)
Soak 1/3 c. toor dal in 1c. water for about 10 mins, then drain. Soak tamarind in 1c. water. Combine mixed vegetables, toor dal, and 1c. water. Cook in small pressure cooker for 3 whistles.
In a separate pot, splutter mustard seeds and asafoetida. Add tamarind, sambar powder and salt. Boil for 10 mins until it starts to thicken. Add the vegetables and dal from pressure cooker and stir. Add curry leaves and coriander. Bring it to a boil and turn off. Add more salt if needed. Serve with white rice.
Good sides: potato curry, beans curry, okra curry, cauliflower curry, potato chips
Can also serve sambar as a side dish with idli or dosa.
2c. mixed vegetables, chopped (potato, carrot, onion, tomato, beans)
1 ping pong ball sized piece of tamarind (soak it in 1c. water)
1/2 Tbsp. sambar powder (grand snacks is best brand)
1/2 tsp mustard seeds
sesame oil
pinch asafoetida
curry leaves
coriander
salt to taste (approx 1 tsp)
Soak 1/3 c. toor dal in 1c. water for about 10 mins, then drain. Soak tamarind in 1c. water. Combine mixed vegetables, toor dal, and 1c. water. Cook in small pressure cooker for 3 whistles.
In a separate pot, splutter mustard seeds and asafoetida. Add tamarind, sambar powder and salt. Boil for 10 mins until it starts to thicken. Add the vegetables and dal from pressure cooker and stir. Add curry leaves and coriander. Bring it to a boil and turn off. Add more salt if needed. Serve with white rice.
Good sides: potato curry, beans curry, okra curry, cauliflower curry, potato chips
Can also serve sambar as a side dish with idli or dosa.
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