Mixed vegetable Sambar

Following the last post of sambar powder, today's post is a mixed vegetable sambar.I grew up in a joint family and catering to every family members choice was a laborious task.Making sambar tailored to ones liking and that too for a family of 15 members is not a easy task. So the solution for this problem was a Mixed vegetable sambar .Add any vegetable of your choice or a hand full of every thing available either ways this sambar is lip smacking and you would want to lick that plate too.In India the vegetable vendor packs all the vegetables in small quantity if you order for sambar vegetable's .The soul of an aromatic sambar is the sambar powder, curry leaves and drumsticks . You can't even imagine sambar with out sambar powder and curry leaves.While sambar is relished with idli,dosa,vada it can also be had with simple steamed white rice too.If you are making it vegan then proceed as it is or I would suggest using ghee /clarified butter for  tempering and I can vouch for the difference in taste that ghee adds to the sambar.

Onion masala dosa| Ulli karam dosa |Yerra karam dosa

The region of rayalseema in Andhra pradesh is known for its spicy food.As you move towards the cities of guntur, nellore the food becomes spicier beyond imagination.Seriously it isn't for faint hearted.One such speciality is yerra karam dosa or in lay-mans terms onion masala dosa .It is also referred to as ulli karam dosa .A simple raw onion and spices paste when smeared with ghee on dosa elevates the taste of a humble dosa  to several notches higher.

Idli |Soft and spongy idli's made from idli rava

South Indian breakfast is incomplete without Idli and dosa.Idli is the healthiest breakfast option.What is idli? Steamed rice and lentil cakes are known as idli.Traditionally Idli is made with dosa batter.Soft,spongy idlis can be made with idli rava/cream of rice too. Idli rava looks similar to our regular rava and is easily available in Indian stores.Compared to regular idli's the idli's made from rava require less soaking and labour .All you have to do is grind the urad dal only.I have used standard cup for measuringYou can use any cup just remember to measure both the rava and urad dal with same cup.The ratio is 2;1 ,for 2 parts rava one part urad dal.

Until my grand mother was alive only regular idli's were made .But when my mother took over the kitchen she found the idli's made with idli rava more convenient and happily accepted by the folks at home.Since then these idlis became part of breakfast menu.My kids don't prefer idli in their lunch box,so I reserve it for weekends.Usually Friday is the idli day at home.Steaming hot idlis with piping hot sambar.....Life can't be better than this!!!  

Uggani /spring biryani

Uggani /spring biryani is a simple rustic south Indian sibling of poha.Unlike poha which is made from flattened rice uggani is made from murmura/puffed rice .Its often referred to as peasant meal as it is doesn't require any fancy ingredients and can be made with just few ingredients in hand .Uggani often comes handy when your pantry runs out of the supplies or even on that lazy weekend morning when you literally don't want your self strained with a elaborate breakfast.The better half of this Uggani is mirchi bajji .Its usually served with mirchi bajji along the highways in Andhra,When you are sceptical of trying food from petty stalls due to the source and quality of ingredients used in cooking,you can opt for this healthy uggani . Uggani never disappoints you as a accompaniment with evening chai (tea).