Breakfast sambar
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This recipe is for a South Indian breakfast dish called Breakfast Sambar or Ariacha Sambar. It contains various lentils, vegetables, spices and coconut that are boiled together to create a flavorful and nutritious porridge. The main ingredients are toor dal, pumpkin, shallots and a spice paste made from dried chilies, coriander seeds, coconut and other spices. All the ingredients are boiled until soft and mashed before adding tamarind juice and finishing spices to create the final sambar.
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Lisa Naccarella Yummy Recipes
This document provides recipes for simple mung dal, dosa potatoes, a tridosha vegetable curry, semolina pudding, rasam, vegetable soup, and green beans. It includes lists of ingredients and instructions for preparing each dish. The recipes are presented by Ayurveda Elements, an organization providing Ayurvedic cooking classes and workshops in Australia.
Kanava thoran
This recipe is for Kanava Thoran, a South Indian dish made with squid. It involves slicing squid into thin rounds and sautéing them along with onions, garlic, ginger and spices like turmeric, red chili powder and coriander powder. Once the squid is cooked, kokum, black pepper and fresh coconut are added. The finished dish is a spicy coconut based curry made with squid.
Kadala curry recipe
This recipe provides instructions for making a spicy black chickpeas curry called Kadala Curry from Kerala, India. It begins with soaking and pressure cooking the black chickpeas with water and salt. Separately, coconut is grated and ground into a paste. A homemade Kerala garam masala is prepared by dry roasting and grinding fennel, mace, cinnamon, cloves and nutmeg. To make the curry, mustard seeds and chopped onions are sauteed in coconut oil along with ginger, green chilies and curry leaves. Ground spices and coconut paste are added and cooked. The cooked chickpeas are added along with water to make a gravy. The flavors are blended before serving with app
Thickening agents used in indian cuisine & basic INDIAN GRAVIES
This document lists various thickening agents and ingredients used in Indian cooking. It discusses onions, tomatoes, nuts, coconut, flours, milk products, and spices that are commonly used to thicken sauces, soups and gravies. It then provides recipes for several classic Indian gravies like red gravy, green gravy, white gravy, and makhani gravy listing the key ingredients in each.
Thai Menu
This document contains recipes for 4 Thai dishes: Thai cucumber salad, KaengKhiao wan kai (green chicken curry), Pad Thai, and TumisPedasKacangPanjang (spicy long bean stir fry). The Thai cucumber salad recipe calls for cucumbers, red onion, rice wine vinegar, lime juice, sugar, cilantro and peanuts. The green chicken curry recipe includes chicken, green curry paste, coconut cream, coconut milk, basil, kaffir lime leaves, sugar and fish sauce. The document provides ingredients lists and preparation instructions for each dish.
Suresh thimiri cooking guru
Suresh Thimiri cooking Guru – Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette
Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling. Serve with a mango and tomato chutney and a drizzle of curry vinaigrette for a unique twist on the classic Caprese salad.
5 biryani recipes for diwali dinner
Among hundreds of festivals, Diwali is the biggest festival for most of the Indians. Every religion has a different story and a reason for celebrating it but the few of the common things are crackers, sweets, lights, diyas, and FOOD.
Virgin plum-oil-recipes-and-tips
The document is a table of contents for recipes that use plum or plum oil. It lists ingredients for muffins, tarts, cakes, salads, soups and other dishes. The recipes provided focus on using plum, plum oil or plum seed oil in different ways such as in dressings, toppings or as a flavoring agent. The document suggests various ways plum products can be incorporated into both sweet and savory dishes.
Pazhampori
1) Pazham Pori is a Kerala-style crispy banana fritter made with ripe plantain, refined wheat flour, sugar, baking soda, salt, and turmeric powder mixed into a batter.
2) The plantain is sliced and dipped in the batter before deep frying in oil until golden brown.
3) The fried fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
Plumoil
This document provides a list of ingredients in various languages and measurements. It then provides recipes for several dishes including:
1. A muffin recipe made with chestnut flour, wheat flour, walnuts, apple, milk, water, and plum oil.
2. A royal gala apple tart recipe made with pastry, apples, butter, vanilla ice cream, and plum oil.
3. A pumpkin tart recipe made with pastry, pumpkin, parmesan, thyme, egg, and plum oil.
4. A pear cake recipe made with pears, flour, sugar, eggs, milk, and plum oil.
The document contains over a dozen additional recipes for dishes such as
Suresh thimiri cooking guru
Suresh Thimiri cooking Guru – Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette
Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling. Serve with a mango and tomato chutney and a drizzle of curry vinaigrette for a unique twist on the classic Caprese salad.
Ennai kahirikkai
This recipe provides instructions for making Ennai kathirikkai, a South Indian dish of stuffed brinjal in a coconut and tamarind gravy. The ingredients include brinjal, tamarind, spices like turmeric, chili powder and coriander, coconut, onions, tomatoes and seasoning ingredients. The brinjal pieces are stuffed with a spice paste, fried and then added to a gravy made by sauteing onions and tomatoes followed by coconut paste, tamarind and seasoning. The finished dish is a South Indian style brinjal curry that is served hot with rice.
Dude food
Fried chicken is given a makeover using Panko breadcrumbs and Parmesan cheese while mini doughnuts are flavored with corn, smoked paprika, and Parmesan. Recipes also include herby steak tartare served with egg yolks, dill pickles, and mustard, as well as salt and pepper calamari served in paper cones with a dill mayo dipping sauce. Buttermilk waffles are served with crispy bacon and a spiced maple syrup made with chili.
Similar to Breakfast sambar (20)
Thickening agents used in indian cuisine & basic INDIAN GRAVIES
Thickening agents used in indian cuisine & basic INDIAN GRAVIES
More from Chef Kumar
Kerala flood 2018
Heavy monsoon rains caused widespread flooding across the southern Indian state of Kerala in August 2018. Over 450 people lost their lives and more than 1.4 million others were displaced from their homes as a result of the flooding, which was described as the worst flooding the state had experienced in nearly a century. Infrastructure and property across the state were damaged, with initial estimates putting reconstruction costs in excess of $3 billion.
Ayurvedic herbs
The document lists over 150 Ayurvedic herbs and foods along with their names in Sanskrit and English. Each herb or food is listed on its own line with "Chef Ashokkumar" as the author. The list covers a wide variety of herbs, leaves, seeds, fruits and plants used in Ayurvedic medicine and cooking. It concludes by thanking the reader.
Culinary trends
The document describes elements of a tasting menu or degustation experience, including types of dishes, plating suggestions, and tips for hosting a tasting menu at home. It provides examples of innovative small plate ideas like deconstructed dishes, amuse-bouches, and palate cleansers to engage the senses and wow guests. Degustation aims to take guests on a culinary journey through carefully selected tasting portions of signature dishes and seasonal ingredients.
Diet
The document provides summaries of 20 different diets, including the ketogenic diet, Paleo diet, low carb diet, LCHF diet, Atkins diet, detox/master cleanse diet, blood type diet, glycaemic index diet, hormone diet, macrobiotic diet, Mediterranean diet, New Beverly Hills diet, Nutrisystem diet, Shangri-La diet, Volumetrics diet, Weight Watchers diet, Zone diet, DASH diet, vegan diet, raw food diet, and Ayurvedic diet. Each summary briefly describes the core principles and goals of the diet.
Kitchen equipments
The document lists various types of kitchen equipment and utensils including blenders, cutters, peelers, mixers, juicers, washers, ovens, hobs, chillers, freezers, burners, steamers, mixers, grinders, sinks, disposers, trolleys, ovens, slicers, dishwashers, bain-maries, storage bins, refrigerators, grills, fryers, tables, machines, grills, hoods, pans, lamps, ovens, crushers, cleaners, dispensers, toasters, coffee machines, steamers, knives, boards, strainers, measures, scales, woks, stands,
Indian sweets
The document lists over 150 Indian dessert recipes created by Chef Ashokkumar. It includes popular desserts like Gulab Jamun, Jalebi, Rasgulla, Ladoo, Halwa, and Kheer as well as some regional specialties. All recipes are attributed to Chef Ashokkumar.
French classical menu
The document provides a French classical menu template consisting of 15 courses from appetizers to dessert. It includes descriptions of common dishes for each course such as soups, fish, meats and vegetables. The menu aims to balance heavier and lighter dishes throughout the multi-course meal culminating in sweets, cheeses and beverages at the end.
Contamination hazards and control
The document discusses foodborne illness and how to prevent it. It states that foodborne illness can be caused by biological hazards like bacteria, viruses and parasites entering food. Young children are more susceptible than adults. Improperly cooled and reheated foods can allow bacteria to grow and cause illness. Maintaining proper time and temperature controls and good sanitation practices are key to preventing foodborne illness.
Breakfast around the globe
This document provides a brief overview of breakfast foods and customs from around the world, listing typical breakfasts from over 40 different countries and regions including England, Israel, the Netherlands, Poland, Spain, Morocco, Hawaii, Sweden, Iceland, Portugal, Australia, Brazil, Italy, Wales, Denmark, the Philippines, Alaska, America, France, Germany, India, Scotland, Thailand, Argentina, Ireland, Canada, Mexico, Russia, Vietnam, Peru, Bolivia, Egypt, Japan, China, Malaysia, Mongolia, Belize, Hungary, Pakistan, Estonia, Jordan, Venezuela, Colombia, Ghana, Uganda, the Bahamas, Costa Rica, the Dominican Republic, Turkey, South India, and concluding with
Allergens
Food allergies are serious medical conditions caused by an immune system response to certain proteins in food. The most common food allergens are milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish. Symptoms can range from mild to life-threatening. Managing food allergies requires strict avoidance of the allergenic foods and ingredients containing them. Substitutes are available for common allergens like milk and eggs when cooking or baking.
Edible flowers
The document lists over 50 different types of edible flowers that can be used in cooking according to Chef Ashokkumar. Some examples included are apple blossom, arugula, basil, begonias, borage, broccoli, calendula, carnations, chamomile, chicory, chive, Chrysanthemum, cornflowers, dandelion, daylily, and dianthus.
Keezanalli thogayal
Phyllanthus niruri is a tropical plant found in coastal areas known by various common names across languages. It has been used in Ayurvedic medicine to treat issues of the stomach, genitourinary system, liver, kidney, and spleen. The plant is known by many names in different languages and cultures, including "keezha nelli" in Tamil and "nela nelli" in Kannada.
A recipe is provided for Keezhanalli Thogayal, a South Indian preparation using keezha nelli leaves that are washed, drained, and tempered in oil along with mustard seeds, urad dal, asafetida, curry leaves, coconut
Vemicelli sago payasam
This recipe is for Vermicelli Sago Payasam, a traditional Indian dessert. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and cardamom powder. The tapioca is boiled separately then added to simmering vermicelli and milk along with coconut milk and sugar. Cashews, raisins and coconut are fried and mixed in at the end along with cardamom for flavor.
Ada prathaman
Ada pradhaman is a traditional Kerala dessert made during the Onam festival. It is prepared with rice flakes called ada, jaggery, coconut milk, and ingredients like cashews, raisins, and cardamom. To make it, rice ada and sago pearls are soaked and boiled, while jaggery is dissolved in water. Coconut milk is boiled with the jaggery until thickened. The rice ada and sago are then added and simmered along with fried cashews, raisins, and coconut pieces. Once cooled, the pradhaman thickens further into a sweet treat.
Pineapple kesari
This recipe calls for pineapples, semolina, sugar, ghee, water, pineapple juice, cashews, and raisins to make Pineapple Kesari. The semolina is dry roasted and cashews are fried until golden brown. Pineapple is chopped after removing the skin and core. Water, pineapple juice, sugar and ghee are brought to a boil before adding the semolina and cooking until the liquid evaporates. Chopped pineapple, cashews and raisins are then added and mixed in before cooling to thicken.
Tomato curry
This recipe calls for tomatoes, onions, coconut milk, and a variety of spices like red chili powder, garlic, ginger, cinnamon, cardamom, and cloves to make a tomato curry. The onions and tomatoes are sautéed with the spices before adding coconut milk and finishing with coriander leaves. The finished curry is served hot over rice or chapati.
Onion tomato gravy
This recipe provides instructions for making an onion and tomato gravy. It involves sautéing sliced onions in clarified butter or ghee, then adding tomatoes, garlic, ginger and spices like cinnamon, green cardamom, and cloves. The mixture is cooked until the tomatoes are soft, blended into a fine paste, and simmered further with additional spices. Optional additions like cream, cashews or meat can be added to make various curries.
Gooseberry rasam
This recipe provides instructions for making gooseberry or nellikkai rasam, an Indian soup. It calls for gooseberries, tomatoes, garlic, curry leaves, coriander, mustard seeds, cumin seeds, fenugreek seeds, turmeric powder, asafetida, boiled lentils, black pepper, salt, and cooking oil. To make it, the chef sautés various spices in hot oil, then adds tomatoes and gooseberries. Next, tomato water and water are added and brought to a boil. Finally, asafetida, grated gooseberry, and coriander are added before serving hot.
Ragi cookies
This recipe provides instructions for making ragi cookies using ingredients like ragi flour, brown sugar, cardamom powder, ginger powder, baking powder, butter or oil, and an optional egg. The ragi flour is roasted to darken it slightly and then mixed with the other dry ingredients and whisked egg. The wet ingredients like butter or oil are added to form a dough. Small rounds of the dough are flattened and baked for 8 minutes at 180 degrees Celsius to produce ragi cookies.
Masala paruppu vadai
This recipe provides instructions for making Masala Paruppu Vadai, a South Indian savory snack. It involves soaking split Bengal gram, grinding it into a coarse paste along with green chilies, red chilies, and asafoetida. The paste is then mixed with finely chopped onions, ginger, curry leaves, coriander leaves, cumin seeds, fennel seeds, and salt. Small balls are formed from the mixture and deep fried until golden brown.
More from Chef Kumar (20)
Breakfast sambar
- 1. Breakfast Sambar or Ariacha Sambar Ingredients 60 gms Toor dal or Lentill 15 gms Tamarind 60 gms Peeled Shallots 100 gms Red Pumpkin 5 gms Dry Red Chili 10 gms Coriander Seeds 5 gms Black Pepper Corn 15 gms Bengal gram dal 10 gms Grated Coconut 3 gms Turmeric powder 5 gms Mustard seeds 3 gms Asafoetida Powder 5 gms Fenugreek seeds 5 gms Cumin Seeds 2 Sprigs of Curry leaves 10 gms Fresh Coriander leaves 20 ml Ghee or clarified Butter or Cooking Oil Pinch Jaggery Salt to taste Chef Ashokkumar
- 2. Procedure Peel Shallots .Peel and dice the pumpkins. Soak dal / lentil in water for 20 minutes along with shallots, pumpkins, pinch turmeric powder and boil until soft and mashy. Soak tamarind in hot water and extract tamarind juice and discard the pulp. In a pan dry roast the Bengal gram dal , dry red chili, coriander seeds , pepper corns , grated coconut and blend into fine paste using water. Heat a tbsp of oil, add mustard seeds, when it splutters, add dry red chilies, fenugreek seeds, cumin seeds ,curry leaves, Add Boiled lentils with pumpkins; add the roasted and ground paste. Allow to boil until the raw flavor is lost. Add tamarind juice and let it boil. Add Asafetida powder, cilantro chopped and remove from the fire.