Basics – Sambar Powder and Brinjal, Okra Sambar

I typed, retyped and deleted already 5 times now, will not keep this post waiting for another day…all I have to say is I’m enjoying doing basic recipe’s. Fortunately or unfortunately I don’t get all required spice powder’s here, which has kicked the basic instinct in me to start everything from scratch. Thanks to coffee powder maker, it grounded my sambar powder beautifully. This post is heavly loaded with pictures…I did the shoot on a bright sunny day with good light diffusor (2 white curtains) and also made proper use of camera stand. Took the pictures in raw format and did minimal editing. Totally it was enjoyable recipe to make and to shoot!
Sambar powder recipe is from mom and aunt, it does’t taste like commercial or something from restaurants, but i can say it has simple, beautiful and fresh flavour. I’m proud of making sambar powder by myself, considering my limitations of vegetarian cooking ability!
Though there are so many varieties of sambar and every house has a unique way to prepare it, this is how its made at home. I prefer thicker consistency for rice and more runny for idly and vada.
Geek note: using camera stand brought great clarity and sharpness to pictures. Will stick to it from now on, can’t trust my wobbly hands anymore. Also thumbs up for pictures in raw formant, you can play a lot with it. Happy cooking peeps!

Spring time! Aviyal – Mixed Vegetable in Creamy Coconut Sauce

“People are like stained windows, they sparkle and shine when sun is out” – Elisabeth Kubler-Rose

Happy, spirited up are the day when vitamin D is activated. Yes much awaited Sun is finally here in my part of the world. Warmth, colourful blossoms and green “the” colour is just wonderful.  And all of sudden there was big shift, slipping to few 10’s of degree, rain and grey sky….I was said welcome to Belgium! But flowers are still smiling, dancing along with rain and green is getting intense!  The weather and nature are like artist and poems quite unpredictable yet beautiful! 

Spring time reminds me about fresh vegetable in India and this recipe is loaded with many vegetables in coconut sauce. This is very popular recipe from south India Kerala – God’s own country, which is usually is made with coconut paste, mum makes them with fresh thick coconut milk, more rich and creamy. When mum visited me in Finland in 2011, she smuggled brought all veggies and our home grown coconut and we prepared this recipe, yes two years back…I did tell you my hard drive cries most of the time for some fresh air! 

Till I enjoy the sun, rain and weekend…..you enjoy the aviyal (Mom’s version, not an authentic version) and glimpse of spring from my part of my world!! 

                 Airy light papads …or call it as flying breads

                 My mint plant is growing very happily at home!

Ingredients

Vegetables (All together you need 300 grams)
White pumpkin
Beans
Carrot
Yam
Raw Banana
Potato
Brinjal / Eggplant
Drumstick

100 ml Yoghurt
200 ml Thick Coconut milk (or coconut cream)
1/4 tspn Turmeric powder
1 spring of Curry leaves
4 to 5 Green chillies (ground to paste)
Salt according to taste

For Tempering 
2 tbspn Coconut oil
3/4 tspn Mustered seeds
A pinch Asafoetida
2 spring of Curry leaves

Method
Steam all vegetable along with some water, till it is half cooked, along with green chilli paste, turmeric, salt and one spring of curry leaves.
(You can steam all the vegetable in pressure cooker without weight, or pot boil till it is half cooked.)

After vegetable is half cooked, add coconut milk along with water from vegetables and slowly bring it a boil till it thickens, then add yoghurt and give it a boil for just two minutes. (Don’t over boil them, else the yoghurt will curdle)

Next do the tempering. Warm coconut oil, add muster seeds, let it splutter then add Asafoetida and curry leaves let it splutter. Then add to the vegetable mixture

Rich, flavourful aviyal is ready to serve with rice and crispy papad! 

Vegetable Threat – Radish Sabzi/Recipe?

You got it right, am being haunted by myself and friends for posting too many desserts and chicken recipes. This being the best season of the year in Finland where I get fresh veggies had no option left but to make use of rare items. I find it difficult to cook veggies because they are delicate. My dad always used to be very specific not to over do them, according to him every vegetable has it’s own natural sweetness and it gets lost if it is over cooked. My preference is slow cooking, since I don’t like to be in kitchen and keep an eye on the procedures, after coming back home late in the evening specially when I have separation anxiety with laptop, facebook and food blogs :) Finally broke the rules, am trying few veg recipes lately. I got a threat message form Sriram saying he will not visit my blog until unless there is a veg recipe over here….so here it is Sriram :)Years ago I checked cooking videos on rediff and a lady (sorry forgot her name) made this recipe, I vaguely remembered the ingrediants. Tired it out with my own taste, to be very honest, didn’t know how to name it…feel free to name as you like 😀