Kathirikkai murungakkai sambar
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This recipe is for Kathirikkai Murungakkai Sambar, an Indian lentil soup or stew. It contains toor dal, tamarind, onions, tomatoes, eggplant, drumsticks, chili powder, coriander powder, turmeric, and various spices. The dal and vegetables are boiled together in a sauce made from tamarind juice, tomatoes, and spices. Tips include adjusting the sourness with more tomatoes or tamarind, adding water to control consistency, and omitting onions for a variation. The taste depends on adjusting the proportions of spices used.
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Delicious food prepared by me. It came out awesome. Those who don't like cabbage try this once. I hope you will start eating cabbage.
MT-Mini-E-Booklet
This document contains recipes for various Indian appetizers, main courses, breads, desserts, and beverages that are part of an Indian menu. It includes recipes for vegetable momos, aloo tikka, potato palya, gobi 65, aloo pakora, khandvi, rogan josh, chicken masala skewers, coconut and mint chutneys, onion tomato raita, chole bhature, rajma, aloo mushroom masala, vegetable kurma, methi mushroom, baingan bartha, saag paneer, tandoori roast chicken, creamy masala chicken, chicken balti, kashmiri mutton koftas,
Beef ularthiyathu kerala beef fry
The document provides a recipe for Kerala Beef Fry. It calls for 500g of beef cut into cubes, spices including turmeric, chili powder, coriander powder and salt, and aromatics like green chilies and curry leaves. The beef is first slow cooked with some onions, chilies and curry leaves. Separately, coconut oil is heated with cumin and mustard seeds, then onions, coconut slivers and aromatics are added and sautéed. The ginger-garlic paste and cooked beef are then added to the pan along with stock and cooked until dry. Garam masala is added at the end.
INDIAN FOOD
The document provides recipes for three Indian dishes: paneer satay skewers, cauliflower potato curry, and carrot halwa dessert. The paneer satay recipe mixes paneer, peppers, and onions in a marinade before skewering and browning. The cauliflower potato curry recipe sautés onions and spices before simmering potatoes, cauliflower, and tomatoes in a sauce. The carrot halwa recipe simmers grated carrots in almond milk before adding sugar, dry fruits, and cardamom to make a sweet dessert.
Lasagna
Lasagna is a famous Italian dish made of thin sheets of pasta layered with sauces and cheeses. The document provides the ingredients and instructions for making lasagna. It lists the main ingredients as lasagna noodles, olive oil, eggplant, button mushrooms, and shiitake mushrooms. The instructions explain how to prepare each component - slicing the vegetables, boiling the noodles, making béchamel and tomato sauces, and layering the ingredients in a baking dish before baking.
Receta de cosina en ingles
es la receta de cocina del mole en ingles para que lo conosca todo el mundo el rico sabor tradicional de mexico -puebla
How to make pulihora with tamarind pulp
Pulihora with tamarind is a traditional Andhra festival meal. Pulihora with tamarind pulp and vegetables is very healthy and tasty. It is typically eaten as a meal and sometimes for breakfast and dinner too.
Similar to Kathirikkai murungakkai sambar (20)
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.
Mango leaf thovayal
Mango leaf thogayal is a South Indian dish made with mango leaves, green chilies, shallots, coconut chips, and tamarind. To make it, mango leaves are washed and then sautéed with mustard seeds, urad dal, asafetida, curry leaves, coconut, red chili, green chili, and shallots in sesame oil. The cooked ingredients are then ground into a smooth paste and served with rice, idli, or dosa.
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.
Pineapple pulissery
Pineapple Pulissery is a South Indian dish made with diced pineapple, coconut, green chilies, cumin seeds, curry leaves, yogurt, and seasoning. To make it, pineapple is cooked with turmeric, curry leaves, and water until tender. Meanwhile, coconut, green chilies, cumin seeds, and curry leaves are ground to a paste. The paste is added to the pineapple and cooked briefly. Yogurt is then stirred in and the mixture is removed from heat. For seasoning, mustard seeds, red chilies, and curry leaves are sautéed in oil and poured over the pulissery before serving with rice.
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.
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
Gongura thogayal
This recipe provides instructions for making Pulicha Keerai or Gongura Thogayal, a South Indian dish made from gongura leaves. The key ingredients are a handful of gongura leaves, green chilies, sesame oil, mustard seeds, urad dal, red chili, curry leaves, asafetida, shallots and coconut chips. The gongura leaves and chilies are washed, drained and moistened with salt and water. The oil is tempered with spices and shallots are sauteed until transparent. Finally, the cooked ingredients are ground to a smooth paste to serve with rice, idli or dosa.
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.
Mango kesari
Mango Kesari is a sweet Indian dessert made with semolina, sugar, ghee, water, mango juice, chopped mango, cashews, and raisins. To make it, dry roast semolina until hot, fry cashews until golden brown, and chop mangoes. Bring water, mango juice and sugar to a boil, then add semolina and cook until thickened. Add chopped mango, cashews and raisins, mix well. It will thicken as it cools and stays fresh for 2-5 days.
More from Chef Kumar (20)
Kathirikkai murungakkai sambar
- 1. Kathirikkai Murungakkai Sambar Ingredients 60 gms Toor dal or Lentill 15 gms Tamarind 90 gms Diced Onion 90 gms Tomato Diced 100 gms Brinjal or Eggplant or kathirikkai 1 Nos Drumstick cut into 2 inches long 10 gms Chili Powder 10 gms Coriander Powder 3 gms Turmeric powder Salt to taste 5 gms Mustard seeds 3 gms Asafoetida Powder 5 gms Fenugreek seeds 5 gms Cumin Seeds 2 Nos Dry Red Chilli 2 Sprigs of Curry leaves 10 gms Fresh Coriander leaves 20 ml Cooking Oil Chef Ashokkumar
- 2. Procedure Soak dal / lentil in water for 20 minutes and boil until soft and mashy . Soak tamarind in hot water and extract tamarind juice and discard the pulp. Cut Brinjals into large dices or quarters . Cut Drumsticks into 2 inches long pieces. Heat a tbsp of oil, add mustard seeds,when it splutters,add dry red chillies, fenugreek seeds, cumin seeds ,curry leaves, diced chopped onions, eggplant and drumsticks and saute for a few minutes. Add Chili powder, coriander powder, turmeric powder and low to boil. When the vegetables are cooked add the boiled toor dal, add tamarind juice, diced tomatoes and let it boil Add Asafoetida powder , cilantro chopped and remove from the fire. Some tips…… If your sambar is sour, then you have added more tamarind. You can actually add more tomatoes and reduce the tamarind juice. You can adjust the consistency of sambar by adding a little water along with dal. For no onion Sambar - you can skip adding onions. The taste of the sambar depends or varies according to the spices proportions used . You can add a dash of clarified butter or ghee for richness and reduce the spiciness …