Guest post series: Bachelor's Sambar by Radha Natarajan

My guest today is a blogger who is a very down-to-earth, unassuming person. For those who are unfamiliar with the blogging world, here is a little bit of background. Food blogging is a cut-throat world. People are always trying to find ways and means to increase traffic to the world. Nothing wrong in that. But what this also means is that if you are new to the blogging world, you will see that very few people share with you the tricks of the trade. Then there are those who think they are the best and everyone else is not worth the time of the day! I am blessed to have some good people around me, most notable amongst them being Sonal Gupta from simplyvegetarian777. It was Sonal who introduced me to Radha Natarajan. She blogs from Your Everyday Cook.

She is a woman after my own heart! She is someone who blogs with the genuine intent of helping others, especially working people like me! She is not a part of the rat race. She does not worry about how many people visit her blog or how popular she is on social media! Don't be fooled by her looks. She has an MBA in marketing and advertising and has worked in that area for several years before she gave it up to take care of her daughter. She started blogging in April, 2014 at the suggestion of her daughter, who suggested that she create a blog to archive all the recipes that she shared and were popular in quite a few food groups! That's how "Your Everyday Cook" was born.

I love her recipes! Every recipe in her blog has been made such that it makes cooking easier, simpler and food healthier. It is not often easy to simplify traditional South Indian recipes. But she manages to make even the most complicated authentic recipes simple! Visit her blog Your Everyday Cook, for all the culinary and visual treats!

Today she is sharing with a very quick and simple recipe which is geared towards those who are living away from home or are new to the kitchen: Bachelor's Sambar! Sambar is basically a spicy mixed vegetable stew that is served with idlis or rice. Let us now take a look at Radha akka's post.

Bachelor' s sambar recipe is nothing but a quick way of making a delicious sambar without compromising on taste .A time saving one .

Bachelors who are away form home constantly travelling may have very few utensils for preparing dishes or less time to cook , so this style of making a sambar all in one step comes very handy.

I personally dont think it is limited to bachelors alone, even busy moms and housewives can try this.

Most people living in temporary residences  will have at least one pressure cooker which doubles up as a cooking utensil too. So the washing chore is reduced greatly, no frying pan required.I find sambar tastier as the dals and vegetables get blended well with spices .This is a great way to make sambar especially in bulk.

Serving size: 2-3 

Ingredients:

1 small cup finely chopped onions or small shallots 

1 small cup finely chopped tomatoes
1 /4 cup or 1/2 cup cubed yellow pumpkins, carrots, or any vegetables ( drumsticks, capsicums).I used a mix of bell papers and yellow pumpkins.
1/4 cup toor dal ( keep soaked while prepping )
1 tsp asafoetida powder
2-3 tbsp sambar  powder
1 tsp kashmiri chili powder for the amazing colour ( recommended)
A pinch of turmeric powder if your sambar powder doesnt have it.
1 tbsp powdered jaggery (optional)
3 tbsp grated fresh coconut or dried. ( optional ) but sambar will taste great with little coconut.
1 tbsp tamrind paste ( or add more tomatoes ) if you dont have tamrind )
salt as required
curry leaves 
2-3 tbsp fresh chopped coriander leaves
1/2 tsp mustard seeds
1/4 tsp methi seeds
1-2 red dry chilis
2 tsp oil 

Method:

Take a pressure pan or pressure cooker.Add oil, heat it, add mustard seeds, let it splutter.

Add the methi seeds and  red chilies. add the curry leaves.

Add the chopped onions, or shallots , saute well for few seconds. 

Add tomatoes and saute more.Mash lightly.

Add other vegetables,  stir well. 

Add the fresh grated coconut.

Add 4 cups of water, add sambar powder, turmeric powder, asafoetida powder, salt and  tamarind paste.

Add the soaked dal .

Cover and pressure cook for 3-4 whistles.

When cooled, open cooker, lightly mash the dals, but make sure not to mash the vegetables too much.

Add jaggery if you like , garnish with chopped coriander leaves.

For further taste and flavor add 1 tbsp ghee into the hot sambar, stir well, keep covered. 

Serve hot with rice or idlis.

Notes:

Use tomato puree if you do not have tomatoes.
Onions can be skipped,however adding them gives a near restaurant like taste.
Add more tomatoes if you do not have tamarind paste or fresh tamarind.
While adding grated fresh coconut is optional ,adding 3-4 tbsp will give a yummy  taste to the sambar.
Coconut milk powder ( 2 tbsp ) may also be added instead of grated coconut .

Enjoy!!



I am bringing this delicious and useful dish of Radha akka's to all my friends at Throwback Thursday#37, Fiesta Friday#118  and Saucy Saturdays#43! Angie's Fiesta Friday co-hosts this week are Kaila @ GF Life 24/7 and Laurena @ Life Diet Health

Please do share your thoughts. Your opinion matters!

Sambhar ( Mixed vegetable- lentil stew ) made easy!

There would hardly be an Indian who does not know what "Sambhar" is! While it is a staple dish in South Indian households, it also has the honor of being one of those few South Indian dishes that North Indians are not only familiar with but like it , make it and relish it! That says a lot about "sambhar".

To understand this a little better, let me explain a few things: first and foresmost, for those who are unaware: India is the 7 largest country in the world area-wise and the second largest population wise. India has 30 states.Unlike most countries in this world,  the uniqueness of India is the fact that each state has a separate cuisine, spoken/written language , culture/attire etc. India is very diverse. Adjoining states may have a few commonalities but the differences are a lot more than the similarities. However, we could roughly divide India mainly into two major parts: Northern India which would be from Jammu and Kashmir in the North to Maharashtra( the capital of which is Mumbai) in the south. Southern India is mainly comprised of 5 states: Karnataka ( the capital of which is Bangalore), Andhra Pradesh , Telangana ( both of which have Hyderabad as their capital), Kerala ( whose capital is Trivandrum) and Tamilnadu ( whose capital is Chennai). North Indians are said to have originated from the Aryan race and therefore have a fair complexion, are tall and have straight hair. On the contrary, South Indians are believe to be descendants of the Dravidian race and are therefore short and stout with  curly hair and have a darker complexion. Because of this, North Indians  usually have a superior attitude and tend to look down on the South Indians.

I hope now you understand why it is a big deal that "Sambhar" is so popular! Traditionally, Sambhar is make with split pigeon peas. Using any other dal( lentil ) is like blasphemy to the South Indians! Well, guess what?? That's exactly what I have done here!!!

Cooking split pigeon peas takes a long time, even with the use of a pressure cooker. I like to make things quick and easy.. Especially on weeknights or if I am rushing. I have therefore swapped the split pigeon peas with split orange lentils. I have found that these lentils cook really fast( almost one-fourth the time) and in no way alters the taste of the Sambhar! Bonus: The split orange lentil is not gassy. It is gentle on the tummy while the split pigeon peas can  be extremely gassy! This was another reason that made me do this swap!

By the way did I mention that I am a South Indian with North Indian roots???

Servings: 4-6

Ingredients:

Masoor  dal ( split red lentil): 1 cup
Potato: 1 medium, peeled and diced medium.
Chayote : 1 medium, peeled and diced small .
Carrots: 1 small, peeled and chopped.
Cauliflower florets : 1 cup
Broccoli stems: 1 cup
Onion: 1 medium, diced large.
Sambar powder: 1 tbsp ( I use MDH or Everest brand).
Tamarind paste: 1/4 tsp
Jaggery or brown sugar: 1 tsp
Asofoetida( hing): pinch
Water:  3 cups + 3 cups + 1/2 cup
Cilantro: 1 tbsp, chopped

For tempering:

Coconut oil: 1 tsp( any cooking oil will do).
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

Soak masoor dal( split red lentil)  in 3 cups of water for 10 mins. Add 1 tsp haldi ( turmeric powder and cook it in a pot until the lentil is well cooked ( around 15 mins). Turn off the flame and keep aside.  When cooled, whip it lightly so that it becomes homogenous.

Boil  3 cups water in a pot and cook the vegetables until tender adding the ones requiring the longest cooking time first and the least last. Also , add the chopped onions last. Cook it just a little so that the onions retain a slight crunch.

In the mean time take 1/2 cup warm water and make a tamarind solution by dissolving dried tamarind /tamarind pulp in it. Add sambar powder,  jaggery/ brown sugar and mix well. Keep aside.

Now add the whipped lentil to the cooked vegetables.Mix well.

Add the tamarind & sambar powder mixture and let it come to a boil. Turn off the flame.

Tempering:

In a small frying pan, heat oil, add mustard seeds . Once the mustard seeds splutter, turn off the flame.Add curry leaves. Add it to the sambar.

Garnish with freshly chopped cilantro/ coriander leaves.

Serve hot with rice/ idlis/ dosa or even a crusty slice of bread!

Enjoy!

Cooking made easy:

You can swap all the vegetables listed above to whatever you have on hand. You could even make it with one or two vegetable and onion. There is no set rule.  I make Sambhar when I have a little bit of this and a little bit of that vegetable left in my refrigerator and pantry.

Tip for healthy living:

Try to include 3-4 colors of vegetables and fruits in your every meal. This ensures that you get your daily dose of vitamins and nutrients. Each color represents a vitamin that the fruit/vegetable is rich in. Hence, more variety, the better.

Food for thought:

We cannot become what we need to be by remaining what we are. Max de Pree

Meatless Monday Sambar( spicy vegetable- lentil stew ) : perfect for vrat/ fasting

Do you find it hard to believe that sambar can be eaten while fasting?? Of course it can be! In fact it is a perfect fasting food as it is so nutritious and wholesome with both the goodness of protein from the dal ( lentil) and the all-roundedness provided by the medley of vegetables. Yes, sambar can be made without onions and it tastes absolutely delicious! I could eat just a big bowl of sambar and call it a day!

Servings: 4-6

Ingredients:

Toor dal ( split Pegion-peas): 1/2 cup
Potato: 1 medium, peeled and diced medium.
Raw cooking banana: 1 medium, peeled and diced small.
Carrots: 1 small, peeled and chopped.
Cauliflower florets : 1 cup
Sambar powder: 1 tbsp
Tamarind paste: 1/4 tsp
Jaggery or brown sugar: 1 tsp
Asofoetida( hing): pinch
Water:  1 1/2 cups + 3 1/2cups + 1/2 cup
Cilantro: 1 tbsp, chopped

For tempering:

Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

Cook tur dal  thoroughly with 1 1/2 cups water in the pressure cooker and keep aside. When cooled, whip it lightly so that it becomes homogenous.

Boil 4 cups water in a pot and cook the vegetables until tender adding the ones requiring the longest cooking time first and the least last.

In the mean time take 1/2 cup warm water and make a tamarind solution. Add sambar powder,  jaggery and mix well.

To the cooked vegetables, add the tur dal. Mix well.

Now add the tamarind & sambar powder mixture and let it come to a boil. Turn off the flame.

Tempering:

In a small frying pan, heat oil, add mustard seeds . Once the mustard seeds splutter, turn off the flame.Add curry leaves. Add it to the sambar.

Garnish with freshly chopped cilantro/ coriander leaves.

Serve hot with rice/ idlis/ dosa.

Enjoy!

Cooking made easy:

Any combination of vegetables can be used for sambar. There is no set rule. Making sambar is a great way to clean up the refrigerator!

Tip for healthy living:

If you have a cold/ sore throat/ cough, add extra black pepper powder and 1 tsp turmeric powder to the above sambar. Eat a bowl of hot steaming sambar and your sinuses will be cleared due to the black pepper while the anti-inflammatory properties of the turmeric powder will aid healing.

Food for thought:

The mind is everything. What you think, you become. Buddha

Meatless Monday Moolangi ( Radish) Sambar

I am the kind who drools over vegetables! Today, I am proud to be part of Meatless Monday.Meatless Monday is a organization whose goal is to reduce global meat consumption.For more information about Meatless Monday go here.I am thankful to Mrs Sonal Gupta for introducing me to this movement.She has a great blog http://simplyvegetarian777.wordpress.com.

As a child, I never ate moolangi/ radish. This is because my mother never bought or cooked moolangi. Why???because she does not like the smell that it imparts while cooking. I always wanted to find out how it tasted. When I started living on my own, I started using radish. I like it, especially when I make this sambar out of it. The smell of it when it cooks is a little unpleasant , but that's only temporary. The taste is great.

Servings: 4

Ingredients:

Moolangi /White radish: 2 medium length ones.
Onion: 1 medium chopped
Tur dal: 1/4 cup
Sambar powder: 1 1/2 tsp
Chilli powder:1/4 tsp
Turmeric powder: 1/4 tsp
Jaggery/ brown sugar: 1/2 tsp
Tamarind: marble sized if dry,( 1/4 tsp if pulp)
Water: 1 cup+ 1 cup
Mustard seeds  : 1/4 tsp
Curry leaves: 1 sprig
Asofoetida: pinch
Cilantro ( coriander leaves): 1/4 cup chopped.

Method:

Cook tur dal  thoroughly with 1 cup water in the pressure cooker and keep aside. When cooled, whip it lightly so that it becomes homogenous.

With a knife/ peeler scrape the peel of the radish. Wash it and slice it into 0.5 cms thickness slices.

Add one cup water, salt and cook it on the stove-top. When half cooked, add the chopped onions. Should take about 10-15 mins max for the radish to cook.

In the mean time take 1/2 cup warm water and make a tamarind solution. Add sambar powder, chilli powder, turmeric powder, jaggery and mix well.

To the cooked radish, add the tur dal. Mix well.

Now add the tamarind & sambar powder mixture and let it come to a boil. Turn off the flame.

In a small frying pan, heat oil, add mustard. Once the mustard splutters, add curry leaves and asofoetida powder. Add it to the sambar.

Garnish with freshly chopped cilantro/ coriander leaves.

Serve hot with rice/ idlis.

Enjoy!

Cooking made easy:

I tend to clean as I cook. This makes sure that I do not have a whole pile of dishes and a messy kitchen waiting to be cleaned when I am already tired of cooking. 

Tip for healthy living:

Radish has a whole lot of health benefits. They are potent detoxifiers and therefore purify the liver. It provides much needed dietary fiber and roughage hence preventing constipation.It also is filling and helps us get satiated quickly.They also are supposed to have anti-inflammatory and anti-carcinogenic properties.

Food for thought: 

A journey of a thousand miles begins with a single step. ( Lao Tzu).