Amaranth Leaves and Egg Plant Sambar Recipe (Kathirikka, Thandu Keerai Sambar)

On a typical weekday lunch in southindia one can find this amaranth leaves sambar freshly prepared and served for steam cooked rice or ragi muddle. 

Tender and mushy amaranth leaves combined with eggplant and cooked in a dhal broth is unique and taste is ultimate.

Similar sambar is prepared as prasadam, at a local village temple close to Bengaluru and served for devotees during annadhanam. 

 

Recipe Video Link

Ingredients:

1 Cup Cooked Pigeon Peas (Toovar Dhal)

150 Grams Egg Plant (White)

150 Grams Amaranth Leaves (Thandu Keerai / Dantina Soppu/ Chinese Spinach/ Fountain Spinach/ Stem Lettuce)

2 Slit Green Chilies

2 Dried Red Chilies

1/2 Inch Ginger

1 Large Onion

1 Large Tomato

3 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tsp Mustard Seeds

1 Tsp Black Gram Dhal

1 Tsp Cumin Seeds

1/4 Tsp Asafoetida

2 Tsp Tamarind Pulp

Salt as per taste

3 Tbsp Oil

Coriander leaves for garnish

Prep:

Separate the leaves and tender stems, discard the roots. Wash the tender  stems and leaves atleast 6 times, drain and reserve. 

If the leaves are to big chop and add to the curry. If the greens are tender and small add it as it is to the curry. Chop the stems into 1 inch pieces.

Wash and cook the dhal in a pressure cooker with 1 cup water and 1/2 tsp salt until mushy.

Remove the caps from eggplant and slice it in the middle and cut the half into quarters and place it in a pot filled with water.

Roughly chop onion, slit the green chilies, cube the tomatoes, soak a lime size tamarind in hot water, finely chop coriander and curry leaves and reserve.

 

Method:

Heat a wok with 3 tbsp oil on medium flame. Add mustard seeds, split black gram dhal and cumin allow the mustard to sputter and all ingredients to fry a bit, place on medium flame.

Once the mustard seeds stops sputtering, add dried red chilies broken in half and fry for few seconds. Add asafoetida, onion, curry leaves, slit green chilies and tomato, fry all the ingredients on medium flame.

Once the onion and tomato reduces a bit, add chilly powder, coriander powder and turmeric powder and fry all the ingredients for a minute.

Add eggplant and amaranth leaves to the tomato masala, add salt and 1 1/2 cups water stir and cover allow all the veggies to cook until tender.

Once the veggies have cooked, add mushy dhal, tamarind pulp and sambar powder stir and adjust the salt, bring the sambar to rapid boil and allow all the raw flavors to reduce.

In five minutes the sambar will reduce, garnish with coriander and lime juice and serve hot with steam cooked rice...Enjoy 😊

Recipes prepared using amaranth on Vidyascooking channel

Simple Amaranth Dhal Curry

Amaranth Garlic Stir Fry

Traditional South Indian Amaranth in Tamarind Curry Recipe (Puli Keerai Masiyal)

Puli keerai masiyal has a unique flavor and taste, this recipe is prepared across all Tamil homes. Very healthy and easy to prepare, small amount of tangy curry with hot rice and ghee is so comforting during winter or monsoon season.

Ingredients:
250 Grams Amaranth Leaves
1 Large Onion
1 Large Tomato
10 Pods Garlic
5 Green Chilies
1/2 Tsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Asafoetida
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Black Gram Dhal
2 Dried Red Chilies
3 Sprigs Curry Leaves
3 Tbsp Oil
Lime Size Tamarind or 2 Tsp Thick Tamarind Pulp
Salt as per taste...

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Prep:
Separate only the tender leaves and tender stems for this curry.

Wash the leaves and stems three to four times or until the water is clear and no soil is visible.

Drain the amaranth leaves in a colander and reserve.

Peel, wash and finely chop (Onion, Garlic, Chilies, Tomato, Curry Leaves and Chilies).

Soak tamarind in lukewarm water for 15 minutes...squeeze and extract pulp and reserve.

Preparing puree or smoothies using the newly launched smart and compact Prestige PEX2.0 was truly easy. 

350 Watts

2 Multipurpose jars

1 Sipper lid

2 Extra lids for storage

Warranty: 1 year warranty provided by the manufacturer from date of purchase.

Pros: 

Transparent Jars 

Sharp Blades

Grinds small amount masala faster

Cons:

This model is not suitable for wet grinding purpose like making Idli batter etc.

Slightly complicated blades while washing we need to use a toothbrush.

Manual can be provided what to grind and what not to grind.

Short cord / electrical outlet

Price 3195/-

Product Listed on: TTK Website, Amazon, Flipkart...

For more info and queries Prestige: 

https://www.prestigesmartkitchen.com/prestige-express-mixer-grinder-pex-2-0

https://www.facebook.com/prestigesmartkitchen

https://twitter.com/prestigesocial

Method:
Heat a heavy bottom pot on medium flame. Add the amaranth leaves, onion, tomato, garlic, chilies, curry leaves, chilly powder, coriander powder, turmeric powder, asafoetida and 1 cup water stir, cover and cook the leaves until mushy.

Once all the ingredients have cooked and the moisture content from the greens have reduced remove from flame allow to reach room temperature.

Add the cooked leaves to blender and grind to form a smooth puree or use a wooden masher and manually mash to form a smooth puree.

Transfer the mashed puree to the pot, add 1/2 cup water to the blender and dilute the leftover smooth puree transfer back to the pot.

Add the tamarind pulp and salt to the puree and place it back on flame.

Allow the curry to boil and reduce for five minutes on medium flame, occasionally stir the curry.

Heat a fry pan on medium flame with oil. Add mustard seeds, cumin seeds, black gram dhal, dried red chilies and asafoetida, allow the mustard seeds to splutter and stop spluttering.

Add the tempering to curry and cover. Remove the curry from flame and serve hot with steam cooked rice or dosas...Enjoy 😊

Tamil Style Greens Curry Recipes on Vidyascooking

Palak / Spinach with Dhal Curry

Avarakkai or Hyacinth Beans with Spinach Curry

Palak Paneer Recipe (Creamy Spinach with Cottage Cheese Recipe)

Palak paneer is an awesome dish to serve at a dinner party, pairs well with butter naans or cheese stuffed paratha.

Subscribe to me on Youtube English and Youtube Tamil Channels for regular updates 😊

Ingredients: 
2 kg  Palak (Spinach)
500 Grams Paneer
1/2 Cup Fresh Cream
2 Large Onions
2 Large Tomatoes
5 Sprigs Coriander 
15 Cloves Garlic
1 Inch Ginger
10 Green Chilies
1/2 Tsp Chilly Powder
1/2 Tsp Turmeric
1/2 Tbsp Garam Masala
1 Tbsp Coriander Powder
1 Tbsp Peppercorns
1 Inch Stick Cinnamon
1 Tbsp Cumin Seeds
5 Cloves
3 Cardamom Pods
5 Tbsp Ghee
4 Tbsp Oil
Salt as per taste...

Method:
Separate the spinach leaves and stems, if the stems are tender we can cook it and mash it...if it's too fibrous better to discard the stems. 

Wash the spinach leaves twice or thrice in cold water, drain excess moisture using a colander, roughly chop and reserve.

Peel and wash thoroughly the onions, ginger and garlic, finely chop and reserve.

Wash and roughly chop tomatoes and coriander leaves.

Chop the paneer into bite size cubes and reserve...

Heat a pan on medium flame with 4 tbsp oil and ghee combined. Gently fry the paneer on low flame till the edges turn light pink in color. Drain the paneer using a slotted spoon and reserve on a plate.

Using the same oil, add 1 tbsp cumin, ginger, garlic, chillies, peppercorns, cinnamon, cloves, cardamom, half the amount of chopped onions and tomato, coriander and spinach.

Fry all the ingredients on medium flame. Add 1/2 cup water, cover and cook until the spinach and all the ingredients wilt.

All excess moisture to evaporate and reduce in the spinach at the same time all the ingredients should get cooked well till mushy consistency. 

Remove the cooked spinach from flame all to reach room temperature and add to a mixer jar. Grind all the ingredients and prepare a smooth puree.

Heat a pan on medium flame with 3 tbsp of oil and ghee combined. Add the remaining chopped onions, tomatoes and powdered spices (chilly powder, turmeric powder, coriander powder and kitchen king masala or garam masala) fry all ingredients until onion and tomatoes have softened.

Add the spinach puree to the onion masala and mix till well combined. Add the fried paneer, stir and mix till well combined. Add salt as per taste and bring to rapid boil.

Cook the spinach and paneer for 5 minutes covered on low flame, occasionally stir well. Once the oil surfaces on the sides palak paneer is ready to serve...Enjoy with hot phulkas or butter naan and cheese stuffed parathas.

Spinach Recipes Posted on Vidyascooking

Spinach Idlis

Spinach Pakoras

Spinach Pizza Samosas

Palak Pappu or Keerai Masiyal

Avarekalu Palak Saaru

Palak Chaat

Palak Soup

Palak Corn

Palak Croquettes

Palak Based Mutton Curry

Kadhi Kachori Chaat Recipe (Khasta Kachori Aloo Aur Pyaz Stuffing)

Kadhi Kachori is my all time comfort food. I always head to old city (rajamarket area - Bangalore) to taste kadhi kachori, fafda's, pakoras, puri bhaji and pav bhaji at local marwadi stall, they serve food on a budget and everything is prepared with good quality ingredients.  

Since I cannot travel all the way there, preparing at home is convenient for me. I prepare all these chaats in bulk, would last me at least a week. This recipe serves 4 adults (generous portions).

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Ingredients Potato and Onion Filling / Aloo Aur Pyaz Stuffing:
250 Grams Potatoes (Washed, Boiled, Peeled and Crumbled)
1 Large Onion (Washed, Peeled and Finely Chopped)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seed
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil...

Method Aloo Aur Pyaz Ki Stuffing: 
Prepare the dough and filling first then start preparing the chutneys and curry.

Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped onion, ginger, chilly and coriander to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients till the onion turns pink in color.

Add the crumble potatoes to the onion masala and fry till the moisture from the potatoes reduce. 

Once the potato is well cooked in the masala the oil will slightly surface on the sides and the potato will release good aroma. Remove the filling on a plate and allow to reach room temperature.

We can prepare and refrigerate the filling in a air tight container up to a weeks time.

Ingredients for Kachori Dough:
2 Cups All Purpose Flour ( Maida)
2 Tbsp Semolina
1/4 Tsp Carom Seeds
1/4 Tsp Nigella Seeds
Salt as per taste
2 Tbsp Oil + 2 Tbsp Ghee
2 Cups Ice Cold Water

Method to Prepare Kachori Dough:
In a mixing bowl combine the sifted maida, semolina, carom seeds, nigella seeds, and salt, mix well.

Combine the oil and ghee. Add the ghee and oil to the flour mixture and mix well.

If the flour is packed in your palms it should retain a fist shape at the same time if crumbled it should break into powdery consistency.

Gradually add cold water in small batches and start kneading. Form a tight dough, slightly tight than a chapati dough.


Once the dough has formed cover with a damp kitchen towel and allow to rest for 15 to 20 minutes.

Chutney Recipe Video's For Chaats

Mint and Coriander Chaat Chutney Recipe Video

Red Chilly Chaat Chutney Recipe

Tamarind Chaat Chutney Recipe

Ingredients for Kadhi Recipe:
250 Ml Fresh Plain Yogurt
150 Grams Chickpea Flour (Sifted Twice)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
6 Seeds Fenugreek
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil
1 Liter Water...

Garnish Chaat:
Mint Chutney
Chilly Chutney
Boondi or Sev (ompodi)
1 Medium Onion Finely Chopped
5 Sprigs Coriander Finely Chopped
1/2 Cup Whisked Yogurt
1/2 Lime Juiced
1/2 Tbsp Chaat Masala

1/2 Tbsp Cumin Powder
1/2 Tbsp Chilly Powder

Method to Prepare Kadhi:
Whisk and combine the yogurt and chickpea flour in a smooth consistency. 

Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped ginger, chilly and coriander leaves to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients for few seconds.

Add the diluted chickpea flour and yogurt to the spice masala and stir constantly on low flame. Making sure the yogurt does not split.


Once the yogurt curry boils check for seasoning and spice level, add if needed. Remove the curry from flame and start preparing kachori.

Method Kadhi Kachori:
Place enough oil for frying on low flame, allow to reach smoking temperature.

Knead the kachori dough once, form slightly larger size roundles than lime.

Mix the potato filling once check for salt and spice level add if needed.

Start forming a cavity in the roundle by gently rotating and pressing from center up forming a bowl shape.

Place a tbsp full of potato filling in the cavity and gather all the edges conceal the filling in the middle.

Gently press the dough and form kachori do not flaten to much let the dough be on the thicker side.

Form 4 to 5 kachoris and gently drop in hot oil. allow to fry on low flame for 5 minutes on each side. Gently flip and fry the kachori till all sides turn golden in color.

Drain the kachori from oil and place on a plate lined with tissue paper allowing excess oil to drain.

Place the yogurt curry on medium flame and bring to rapid boil, make sure to keep stirring constantly. Make sure the yogurt curry is hot for serving...

Kachoris can be prepared ahead of time and stored refrigerated until use. These kachoris remain crispy for a week. 

Start Assembling the Kadhi Kachori:
Using sharp kitchen scissors cut the kachoris into bite size pieces place the chopped pieces of kachori in serving plate or bowl.

ladle the hot yogurt curry on the kachori. The ratio to serve one plate of kadhi kachori is 3 small kachoris and 5 ladles of yogurt curry.

Top the kadhi kachori with chilly chutney and mint chutney also top it with whisked yogurt and sprinkle some cumin, chaat masala and chilly powder.

Finally garnish with finely chopped onions, coriander leaves, few drops of lime and boondi...Serve as hot as possible...Enjoy 😊

Chaat Recipes Posted On #Vidyascooking

Spinach / Palak Chaat

Aloo Chaat

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Plantain Stem / Bale Dindina Chaat

Katori Chaat

Chinese Noodles Chaat

Dahi Puri Chaat

Cheeselings Chaat

Mango Pani Puris

Masala Puri Green Gravy

Chicken Noodles Chaat

Pizza Papdi Chaat

Egg Chaat

Papdi Chaat

Biscuit Chaat

Masala Puri Original Recipe

Masala Puri Red Gravy

Lemon Sukka Puri

Bangarpet Pani Puri 

Pizza Puri

Butter Chicken Puri

Mutton Pani Puri

Mysore Bhel Puri

Pani Puri

Chocolate Puri

Mosambi Puri

8 Types Pani Puri

Delectable Sri Lankan Food @Hebbal Cafe - Courtyard By Marriott, Bengaluru

The Hebbal Cafe at the Courtyard Marriott features diverse cultural cuisine from across the globe on a regular basis. 

Chef Isuru Samarasinghe from Sri Lanka (Weligama Bay Marriott), assisted by inhouse Chef Uday kumar and Executive Chef Lakhbir Singh Chahal have curated a menu featuring authentic sri lankan meat curries, pol rotis, kothu parotta and a lovely dessert spread filled with coconut toffees, steam cooked coconut cakes and so on... 

Subscribe to me on Youtube English and Tamil Channels for regular updates...

The dining area was decked up in theme "Srilankan Culinary Safari" featuring local handmade colorful paper mache masks, wooden utensils, local produce and few locally available dishes from the region itself.

Just as I entered the restaurant on the first floor, the place was packed with many large corporate teams and inhouse guests already enjoying the spread. 

Diners were enjoying the kothu parotta and meat curry prepared by Chef Isuru Samarasinghe, some dinners also recommend us to try the creamy cashew curry. The curries were truly a winner prepared with freshly roasted and powdered spices the flavors and taste was superior. Meats and fish were marinated and cooked to perfection.

Bloggers Table

I was hosted for this event...

Impressive buffet spread featuring vegetarian, nonveg and continental cuisine.

Condiments: Spicy Chilly, Vegetable Acharu, Seeni Sambol, Malay Pickle and Pol Sambol...

Water Melon Juice

From the north indian buffet chicken tikka, paneer tikka, nuggets...Since I reached the venue early I got to nibble on few dishes from the spread, all these starters were excellent...

SriLankan Style Masala Potato Croquettes: Mushy and creamy potatoes cooked with a curry powder mix and coconut. Crumb coated and deep fried paired well with spicy chilly...

Tuna Croquettes: Tender tuna fish cooked with chilly and curry powder mashed and combined with grated coconut...crumb coated and deep fried was perfect with papaya achar...

Roasted Pineapple and Chilly based Mocktail 

(Champagne Pina Colada) 

Chef Isuru Samarasinghe Preparing Chicken Kothu Parotta...

Chicken Kothu Parotta paired with Jaffna Chicken Curry:  Flaky parottas pieces tossed with eggs, shredded chicken and curry was ultimate we devoured this dish in few minutes...

Finger Millet Soup (Kurakkan Kenda) : Sweet and soothing soup prepared with finger millet, coconut milk powder and coconut sugar this was so comforting...

String Hoppers and Crab Curry: Coconut based crab curry cooked with moringa leaves the flavors and taste from moringa leaves were smoky and very earthy subtle paired well with string hoppers...

Pineapple Curry, Jaffna Chicken Curry, Cashew and Peas Curry, Sri Lankan Mutton Curry...All curries paired with butter naans, pol roti and biryani...

Pol Roti: Coconut milk based roti prepared on coals...

Mutton Dum Biryani

Dessert Platter: Toffee, Watalappam, Undu, Coconut Burfi

Overall experience was awesome, I got to taste authentic and very traditional dishes prepared by Sri Lankan Chef.  My picks from the festival were (pol roti, jaffna chicken curry, kothu parotta, cashew and peas curry) I'm a curry loving person and absolutely enjoyed all the curries it was prepared with perfection, well balanced spice, not oily and paired well with rice and roti.

Talented Chef Isuru has used both locally sourced ingredients and few staple ingredients from sri lanka creating a magical and lovely spread for diners. We thoroughly enjoyed the entire offering. 

Egg Bajji Recipe (Muttai Bajji Recipe)

Boiled egg bajjis are my favorite tea time snack prepared at home, one can also find these spongy and hot bajjis at tea stalls or street bajji carts. Best egg bajjis tasted are at Maraimalai Nagar, Tambaram (chennai), Bangalore (shivajinagar), Mumbai (Dadar). These egg fritters are very addictive and pairs well with chai.

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Ingredients Egg Bajjis:
6 Eggs (Boiled, Peeled and refrigerated one day ahead of time) 
1 1/2 Cups Chickpea Flour (Kadalai Maavu) 
1/2 Cup Maida (All Purpose Flour)
1 Tbsp Chilly Powder
1/4 Tsp Carom Seeds
1/4 Tsp Cooking Soda
1/4 Tsp Asafoetida

1 Tbsp Pav Bhaji Masala (Everest Brand)
1 Tbsp Chilly Powder
1 Tsp Chaat Masala
Salt as per taste
Oil for frying...

Method:
Heat oil in a wok for frying on lowest flame setting.

Sift chickpea flour and maida twice and add to a mixing bowl.
Add cooking soda, 1 tbsp chilly powder, 1/4 tsp asafoetida, 1/4 tsp carom seeds, 1 tbsp salt and 2 tbsp hot oil to the sifted flour.

Gradually add water little at a time and combine all ingredients to form a batter. Add water in small batches prepare a batter slightly thicker than pan cake batter. 

Allow the batter to rest on the kitchen counter for 5 to 10 minutes. 

Combine pav bhaji masala, chaat masala, chilly powder and salt in a mixing bowl and reserve this spice mix.

Once the oil reaches temperature start preparing the bajjis. Using a sharp knife cut the boiled eggs into half. Sprinkle tiny amount of spice mix on the halved eggs.

Mix the batter once dip the halved eggs in batter and gently drop in hot oil. Fry the egg bajjis on medium flame for two minutes on each side or until the batter coating turns golden in color.

Once the eggs have fried, drain from oil and reserve on a plate lined with tissue to absorb excess oil. Serve these egg bajjis as hot as possible...Enjoy 😊

Fritter Recipes Posted on Vidyascooking

Vegetable Bajji

Egg Bread Bonda

Bread Bajji

Cheese Mirchi Bajji

Masala Vadai

Pineapple Bajji

Mirchi Bajji Street Style

Goli Bajji

Mixed Vegetable Bonda

Tilapia Fish Bonda