THE HOMESTYLE SAMBAR RECIPE THAT MAKES YOU FEEL AT HOME

HI DEAR FRIENDS, THE HOMESTYLE SAMBAR RECIPE THAT MAKES YOU FEEL AT HOME

FOOD IS ALWAYS NOT ONLY ABOUT TASTE,FOOD AS HUMANS CONNECTS A LOT OF EMOTIONS,PEOPLE AND MEMORIES WITH IT ....

HERE IS MY SHORT AND CLEAR NARRATION OF HOMEMADE SOUTH INDIAN SAMBAR RECIPE,THE WAY I USUALLY MAKE AT HOME....

INGREDIENT LIST:

THOOR DAL -2 tumblers roughly 200gms

IDHAYAM GINGELY OIL- 3 tablespoons

Cumin seeds -1 tbsp

Small onions -10 peeled

Tomatoes- 4 big ones

Mustard -1 tsp

Asafoetida - 1 tsp

Shakthi Turmeric powder- 2 tsps

Aachi Sambar powder -2 1/2 tsps

Tata Crystal salt - as per your taste

Fenugreek -1 tsp

JUST CLICK ON THESE PICTURES AND ORDER THESE SPICE POWDERS,SIT AT HOME AND PAY YOUR CASH ON DELIVERY..... AND ENJOY THIS SAMBAR.....

THESE ARE ONES I FOR YEARS USE IN MY KITCHEN 👇

COOKING PROCEDURE:

*Pressure cook thoor dal with 5 tumblers or say 500ml of water for 3 whistles and in sim for 15 mins in a cooker....

*After the pressure subsides mash the dal well smooth with a spoon while as bit hot itself

*In a separate pan put oil mustard,cumin seeds,asafoetida,fenugreek,roast till your kitchen gets the wonderful aroma.... 

*Then add the small onions,give a slight toss in the oil for a minute 

 *Then slide in the roughly sliced tomatoes

*Time to add the Sakthi Turmeric powder and Aachi Sambar Powder and roast for a minute till u get the authentic smell of sambar right there.....

*Finally add the mashed Thoor dal and add the Crystal salt and mash and mix well

*Add 4 tumblers of water

*Boil for around 7 to 10 mins .... After u bring it to a good boil... switch off the flame

*The absolutely Authentic DIVINELY Homestyle.... aromatic Mommy's Sambar ready to serve ..... on your plate with Boiled Rice....

FEEL THE DIVINITY OF HOME FOOD AFTER TASTING IT.....

FEEL AT HOME WITH MY SAMBAR....

WITHOUT FAIL CLICK ON THE FOLLOW ON THE RIGHT SIDE OF MY BLOG PAGE.... GET MY HOMELY RECIPES REGULARLY BE PROUD WHILE SERVING YOUR FOOD ON THE DINING TABLE....

WITHOUT FAIL TELL ME IN THE COMMENT BOX HOW "MY HOMESTYLE SAMBAR" TASTED.....

BYE DEAR FRIENDS

SIGNING UP

JANE 

😍

MORE HOMELY FOODS FROM MY BLOG AWAITING FOR YOU..... THANKU.....

CHICKEN GRAVY RECIPE

 TODAY I'M UP WITH THE TERRIBLY DELICIOUS MOUTH WATERING CHICKENCURRY A PERFECT SIDE FOR CHICKEN BIRYANI I POSTED FOR THIS CHRISTMAS....

IT IS A PERFECT SIDE FOR THE CHICKEN BIRYANI RECIPE..........

   

HERE WE GO

BASIC AND SIMPLE INGREDIANTS:

Could be easy followed step by step by even beginners:

Chicken -1 kg

Refined Oil -5 tbsps (or it could be either a mixture both refined sunflower oil and virgin coconut oil,2 each-link in my blog)

Ghee if u require some extra richness and are not diet conscious.

Kalpasi(Stone flower spice)-3 petal

Aniseed(Somfu-1tsp)

Big onions-6 very finely chopped

Tomatoes-6 very finely chopped

Ginger garlic paste-(Swasticsis the brand I used-link in my blog if u are interested)

SPICE POWDERS

Chilli powder -1tsp

Coriander powder -1tsp

EASTERN pepper Chicken masala-1tsp

EASTERN Garam masala(These 2 spice powders fit in perfectly for this country recipe-link in my blog, if u are interested)

Turmeric powder -2 tsps

Crystal salt-as per your taste buds

Coconut milk-2 tbsps(u can use ready made COCONAD coconut milk powder just diluting it in warm or regular drinking water -link in the blog)

Curd -1 1/2 tablespoons

PICTURES FOR YOUR REFERENCE

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COOKING PROCEDURE:

**In a heavy bottom pan or non-stick pan add the oil and Kalpasi,Aniseed.Fried till the aroma is smelt.

*Drop in the fine chopped onions and roast them without burning on a medium flame for 5 mins.

*Once golden brown put the SWASTICS ginger garlic paste and give a swirl.

*Now drop in all the dry spice powders and give a stir till the raw smell escapes.

*Put the tomatoes and fry for 5 mins on a medium flame.Once  u find the oil float time to drop in the chicken 1kg and fry in open for 3 mins.

*The coconut milk (or) diluted COCONAD coconut milk powder in this stage.

*Add the required Crystal salt.

*Add 1 1/2tbsps of curd and stir without curdling.

Now close the lid of the pan and cook for 10 mins.

*Now add a tumbler say 100ml of water and cook the chicken for another 8 mins till soft.

*Be cautious not to break the chicken pieces.Always stir from the bottom gently and now add the curd give a stir.

*Cook for another 2 more minutes.

Witness the oil separating.Ready to serve this delicious gravy amazingly spicy for THE CHICKEN BIRYANI or any kinda Indian breads.

Please do check my CHICKEN BIRYANI RECIPE IN THE LINK BELOW

CHICKEN BIRYANI RECIPE FOR CHRISTMAS

Don't go selfish on it share it with guests and all the ones around and eat.......

CHICKEN BIRYANI CHRISTMAS IS AROUND

 BEST INDIAN CHICKEN BIRYANI

                   

 HERE'S the perfect homestyle feel at home chicken biryani recipe directly from my home .........

Relish this exotic chicken biryani and find the heavens on earth for this Christmas Eve .............

Ingredient list :

Jeera Rice -5 and a half cups (800g rice)

Bonsai Jeera rice my favorite and perfect choice (If interested the purchase link is in my blog)

Chicken -medium sized pieces -1 kg 

Cloves-6

Cinnamon sticks-6

Kalpasi-4 (INDIAN SPICE)

Bay leaf -2

Star anise -2

Refined Oil - 100ml

Ghee-3 tablespoons (Ashirvaad Ghee, If interested the purchase link is in my blog)

Green Chillies -3

Big Onions long and thinly sliced ​​- 6 numbers medium

Tomatoes-6 numbers medium

GingerGarlic Paste- 4 Lavish heaped tablespoons 

Lemon - 2 small ones

Curd - 1 and 1/2 cups (Hatsun / Milky Mist If interested the purchase link is my blog)

Coconut Milk -thick-1 tumbler by which you measured the rice (roughly a 120ml tumbler)

 Coconad coconut milk powder is what I used absolutely perfect and instant for this recipe. (If interested the purchase link for Coconad coconut milk powder is in my blog).

Dilute 3 teaspoons of Coconad coconut milk powder in warm water and directly add it in this recipe.

Crystal Salt - to taste 

Check out the pictures and videos in a flow making the procedure easily understandable 😊

        

    

     

         

         

        

Spice Powders

Chilli Powder -1 1/2 teaspoons (Shakti Chilli Powder)

Coriander Powder - 2 teaspoons

Turmeric Powder - 1 pinch 

Garam Masala (Shakti Garam Masala) - 2 teaspoons 

Let's get into the cooking procedure .....

* First wash the Bonsai Jeera Rice twice and soak it in drinking water an hour before you start the cooking procedure.

* In a cooker put the refined oil and 3 tablespoons ghee mentioned.

* Now once it's heated add all the whole spices mentioned.

* The moment you get the aroma drop in half of the sliced ​​portion of the onions and roast in the heat of the oil and ghee till they turn brownish in a roasted texture.This takes around 7 mins on a medium flame

* Now slowly glide in the rest of the onions and fry for 3 more minutes.

* Time to the ginger garlic paste and give a swirl may be for a minute.

* Add all the tomatoes and give a thorough mix for 4 to 5 mins.

* Now add all the spice powders one by one frying for 2 more minutes finding the oil float. In this stage you could add in the chillies as per your taste buds.

* Add the curd and lemon as per the quantity is mentioned.

* Put the washed chicken and mix well.

* Simmer for 5 minutes and add in the crystal salt. You could the oil glaze very well.

* Time to add the coconad coconut milk with constant stirring not to curdle the mixture. 

* Add 10 tumblers of water for this quantity of Halt Jeera Rice (800g).

* Bring this mixture along with the water to a nice boil smelling the aroma of the Indian Chicken Biryani.

* At this point of time add the soaked rice and mix with a long laddle without breaking the rice grains.

* Close the lid of the cooker slightly without the gasket for 2 mins, give a stir.

* Open the lid and fit in the gasket close the cooker properly and after you find the steam escape from the whistle hole put the weight and keep it for a whistle on high flame.

* Before you do this finally you could add finely chopped mint and coriander as per your wish.

After the steam subsides open to find the most exotic, mouth watering Perfect Homestyle Feel Heavens Chicken Biryani ..... Ready to be plated for your dinner.

Don't miss this never fail flawless recipe even if you are a beginner for this Christmas. Be grateful to me.

Shall share the perfect side for this Chicken BIRYANI Chicken curry.....in my next blog to come

Wish u all "THE MERRIEST CHRISTMAS EVER"

MAY GOD BLESS ALL OF YOU ABUNDANTLY WITH GOOD HEALTH, WEALTH, FAMILY AND ALMOST EVERY GOOD THING

Penned and enjoyed 

BY

Jane Fernandez

EASY WHITE SAUCE PASTA

        WHITE SAUCE PASTA

                  

            Let's just get into this homestyle White sauce pasta, yet without any restaurant touch a homemade Italian pasta recipe...........Try it out and be grateful to  me

INGREDIANTS:

Maida -3 teaspoons

Butter-3 tablespoons

White/black pepper-1 tsp

Milk -400ml

Garlic -10 cloves finely chopped

Salt to taste

Pasta -200g

PROCEDURE:

             

   

        

*Seperately boil the pasta either penne/macroni/spagetti for 7 minutes and strain the starch(water ) and keep aside.While boiling the pasta add salt and 1 teaspoon oil without fail.........

*In a pan put butter and after it just melts put the finely chopped garlic and roast till the aroma is released but be specific the colour should not change.

*Now simmer the flame and put the maida and roast the maida well for 5 wholesome minutes and once the maida gets thoroughly roasted and aromatic without much colour change you have achieved the right consistency........

*Now with the flame continuously in simmer add the  boiled milk(should be warm not very hot).With a whisk or a spatula constantly and gradually glide the milk in the roasted maida mixture and slowly blend smoothly without any lumps.Don't skip adding the salt to this.

*Now finish the 400ml milk and get a very creamy and white sauce,so is it called usually........

*Having got ready the white sauce now add the boiled pasta and gently fold into the white sauce........Add a dash of pepper........and adjust the salt if required..........

*Here you go............yeah! try this simple homestyle white sauce pasta this weekend........

Enjoy.........

By 

Jane Fernandez