Wednesday, November 17, 2010

Thanksgiving coming up, and a bunch of recipes to try.

(I had been quite determined not to make this blog a food blog, popular as that genre is. But having had nothing to post about for the last week, I thought, what better than to post my sambar recipe per Amit's request, and a couple of extras with the seasonal vegetables and fruits in the grocery aisle.)

Sambar recipe:


Extract of tamarind (large marble sized piece, soaked in warm water for 15-20 mins.)
1 large Onion  coarsely chopped
1 cup toor dal cooked.
any combination/single of the following vegetables : okra, carrots, beetroot, turnip, chowchow (chayote squash), drumstick (moringa), green pepper(capsicum).  (Note, carrots, chayote, beetroot (fresh), turnip are best cooked under pressure with the dal. Tomatoes may be used, with a slight reduction in the quantity of tamarind soaked.)
1 1/2-2 teaspoons of sambar powder
Salt to taste
2-3 cups of water.

1 tbsp oil (sesame oil tastes best, but other types may be used.)
pinch asafetida
1/4 tsp mustard seeds
1/2 tsp urad dal

Curry leaves/Chopped cilantro leaves.

Heat oil in a deep pan. Wait till the oil is almost, but not quite smoking hot. Add mustard seeds, when they start to splutter, add urad dal and asafetida. When the dal turns golden brown, add the onion and stir till it starts to turn translucent. Add the vegetables with enough water to cover them. Cover pan and cook for 5 minutes or till vegetables are soft but not mushy. Add extract of tamarind mixed with sambar powder and boil. When the tamarind loses the raw smell, add the salt and cooked toor dal, simmer for an additional 5 minutes. Remove from heat and serve hot, garnished with either curry leaves or cilantro.

Spicy Cranberry Chutney:


12 oz bag of fresh cranberries
1/2 cup brown sugar
1" piece fresh ginger
zest of 1 lemon
3-4 green chilies
1 tsp salt
2 tbsp olive oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp urad dal
2 large red chilies


Pulse cranberries, sugar, ginger, salt, green chilies into a coarse mixture (do not puree or add water)
Heat oil in pan, add all other seasonings when oil is sufficiently heated. Add cranberry mixture, reduce heat to low-medium, cover and let it simmer for 15 minutes. Stir in between. Remove from stove when lighter pink darkens uniformly to a burgundy color.

Baked yam fries:

2 large yams
1/2 tsp chili powder
1/4 tsp ground black pepper
1 tsp kosher salt
1/4 tsp dried basil
1/4 tsp dried rosemary.
2 tbsp olive oil

Preheat oven to 400 degrees F.
Wash, peel, slice yams into large chunky pieces ( 1/2" inch thickness.) Toss with the olive oil, add in seasonings, toss to coat thoroughly. Place in single layer on baking tray, bake for about 15 minutes. Remove and flip the pieces and bake for another 15 minutes to ensure even browning.

1 comment:

Amit said...

Thanks, Sujatha. I will try out your recipe soon!! :)