Ingredients:

Sliced Potata,onion, carrot, beans,peas – 2 cups
Toor dhal – 1 cup boiled
Tamarind – small lemon size
salt – to taste
Oil – 2 tsp
Turmeric powder – a pinch
asafoetida – a pinch

Things to be grinded:
corriander seeds – 3 tsp
channa dhal – 2 tsp
Red chilli – 4-5
fenugreek – 1/2 tsp
Coconut scrapings – 3 tsp

Except coconut, fry all the items and keep them grounded along with coconut by adding water.

Method:

1. Cook all the vegetables separately by adding little water.
2. Extract the tamarind juice and add the ground paste, salt, asafoetida and turmeric.
3. Allow it to boil.
4. Now add all the cooked vegetables and boiled toor dhal.
5. Allow it to boil for sometime and garnish with curry leaves.
6. Take a tawa and add little oil and mustard. When mustard pops out, add it to the ready sambar.

Mixed Veg Sambar

Ingredients:

Kidney Bean – 2 cup
Onion – 1 large
Ginger & Garlic paste – 1/2 tsp
Tomatoes – 3 medium size
Garam masala – 1 tsp
Turmeric – A pinch
oil – 1 tsp
Water – to cook
Salt – to taste
Corriander leaves to garnish

Method:

1. Wash beans and soak it in water a day before you want to cook.
2. Make masala out of onions and tomato.
3. Take the pressure cooker and add oil, the masala paste, ginger garlic paste, salt, turmeric, garam masala and the beans.
3. Cook for 3 whistles until rajma is cooked thoroughly.
4. Garnish with coriander leaves.

Rajma subji gravy

Ingredients:

Chopped carrot, beans, cauliflower, capsicum, peas and potato-2 cups (baby corn, soya bite can also be added)

onion – 1 cup

ginger garlic paste – 1/2 tsp

basmati rice – 1 cup

green chilli – 3 nos

coriander leaves and roasted cashew -  to garnish

garam masala – 1/2 tsp

salt – to taste

water – 3 cups

oil – 2 tap

ghee – 1 tsp

clove – 2nos

bringe leaf – 1 piece

cardamom – 1 no

Method:

1. Take a pan, add oil, ghee and add clove, brinje leaf and cardamom and roast it.

2. Add the onion, ginger garlic paste, chopped green chillies and cook it till the raw flavour fades.

3. Now add all the chopped vegetables, salt, garam masala and water.

4. Once water starts to boil add the rice and allow it to cook for 10 min.

Garnish with corriander and roasted cashews.

Ingredients:

Curd – 1 cup
urad vada – 2 nos
Corriander leaves
grated carrot and pinch of salt.

Method:

1. Take the urad vada and soak it in hot water and remove it after few minutes.
2. Take the curd add little salt and stir well.
3. Now add the curd over the soft vada and garnish with corriander and grated carrot.

Ingredients:

Sambar (Instant sambar)
Urad vada – 4 nos
corriander leaves
chopped onion – 2 tsp

Method:

1. Take the urad vada and pour sambar such that the vada is completely immersed( both vada & sambar should be hot for getting yummy taste).
2. Allow it for sometime so that the vada becomes softened.
3. Now garnish with chopped onion and corriander leaves.