Easy Sambar Saadam / Bisibelebath

Sambar saadam is u, me and everyone’s comfort food. A yummy one pot meal which combines the unique flavor of sambar and the goodness of veggies. I just love the way the rice melts in the mouth and when combined with ghee it is just awesome. I prefer making this semi-runny, semi-solid delicacy rather than the rice + sambar combination these days. Try adding some ghee to the rice when having it and you will totally love the texture and taste. Penning down more words will only lead me to brag about the yumminess of this heavenly one pot meal and so I am off to the recipe...

Serves - 2
Cooking time - 10 mins
Preparation Time - 15 mins

What U Need:
Raw Rice - 1 cups
Toor dal / Sambar Paruppu - 3/4 cup
Tamarind - Marble-sized ball
Chopped vegetables - 1 to 1.5 cups
Shallots - 6
Tomato - 1(medium)
Green chillies - 1
Sambar powder - 3 tsp
Hing powder - a generous pinch
Turmeric powder - 1/4 tsp
Chopped coriander leaves - 2 tbsp

To Temper:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Shallots - 4
Dried Red Chilly - 1(large)
Fenugreek seeds - few

My Cup of veggies
French beans - 4
Carrot - 1
Radish - 1 Potato - 1(medium)
Peas - a handful
Drumstick - 1
Capsicum - half of medium sized
Cucumber - 1/4 of medium sized
Brinjal -1(medium)
Snake gourd - 1/4 of medium sized

Pre-preparation:
Slice the shallots from the tempering section thinly. Clean and chop the vegetables into chunks. You can use the vegetables you have in hand. Clean the toor dhal and rice.
Add 1 cup of warm water to the tamarind and extract juice by discarding the pulp.
How I Made it:
Heat oil for tempering in the pressure cooker and add the mustard seeds and allow to splutter.
Add the curry leaves and fry.
Split the red chilly into two and then add this to the tempered oil. When black add the fenugreek seeds and sliced shallots and fry till the onions brown.
To this add the hing, green chilly, turmeric and sambar powder and tamarind water and mix well for 10 seconds.
Add the chopped veggies and fry for 2 mins.
Then add in the toor dhal and rice and sufficient water. For 1 cup of rice, I use 2 cups of water (1:2 ratio) and for dhal, I use 1 cup of water. So in total I need 3 cups of water. Already 1 cup has gone in the tamarind juice so I added an extra 2 1/2 cups of water. Extra 1/2 cup as I wanted my rice to be more moist.
Cook for 3 whistles. Wait till pressure leaves and then remove the whistle and stir it well.

Drizzle ghee over and serve hot with vadagam / chips / any fried side dish. We had it with Crispy fried Cauliflower and we loved the combo.

Though the process looks long and has more ingredients, making this is really easy.. Its just chop!!fry!!cook!! And a yummy one pot meal is ready!!!

Note:
I use the regular rice but you can also try with ponni or basmati

So thats it Folks...
With Love,

Signs off!!!

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Gobi Paratha and Radish Raitha

I had a large cauliflower residing in my pantry for a long time. I didn’t want to make cauliflower pakoras nor its hybrid Gobi Manchurian. I have heard of Gobi parathas but never have tried or tasted them. Ya you heard me rite. So finally after lots of googling stuck to this recipe and we loved it a lot.

~*What U Need*~

For the dough:
Wheat flour – 2 cups
Water – to knead
Salt – as needed
Oil – 1 tsp (optional)

For the filling:
Minced cauliflower - 1 cup
Onion - 1/4 cup, minced
Garam masala - 1 tsp
Cumin seeds - 1/2 tsp
Red chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp (optional)
Oil - 2 tsp
Salt - to taste
Chopped coriander leaves – 2 tbsp

How I Made It

Add salt, oil and sufficient water to the wheat flour and knead to chapathi consistency. Set aside for 30 mins.

Cut the cauliflower into florets. Clean well. Add salt to water and heat the cauliflower in this water till warm. Set aside. After cooled, mince the cauliflower as tiny as possible. I gave it 2-3 pulses in the mixer.
Heat oil, add the cumin seeds and allow to splutter
Add the minced onion and fry till golden brown.
Add the ginger garlic paste and sauté
Add garam masala, chilli powder and salt and mix well.
Add the cauliflower, coriander leaves, sprinkle some water and cook covered on low heat for about 10-12 mins. Give a stir in between.
The cauliflower should be cooked well by now.

Make big balls and divide each ball into two as shown below.

Roll out each half.

Spread some prepared filling on one half and close it with the other half


Dust with some flour... roll. Make sure you smooth out the edges or it will be thick. Take care that too much filling does not come out.

Heat a tawa and cook the parathas until both sides are golden brown.

Serve hot with raitha / curd. I made radish raitha. Read on to know how I made it

Radish Raitha

~*What U Need*~

Grated Radish – 1 cup
Curd – 1 cup
For Tempering:
Oil – 1 tbsp
Curry leaves – 1 sprig
Dried Red chilli – 1
Mustard seeds – 1 tsp
Urad dhal – 1 ½ tsp
Salt

How I Made it
Heat tawa. Add oil and when hot add the ingredients from tempering section and fry till done…
Now add the radish. Stir for 2 mins. Remove from heat. Add the curd, mix well and serve…

Note: Do not drain the water from the radish.

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