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Vegetable Stew ( God’s own Country special) #foodism #foodinstagram #foodpic #foodiesofinstagram #foodstylist #foodphoto #foodshot #goodfood #vegetable #vegetablestew #godsowncountry https://www.instagram.com/p/ClaXSRMPQuT/?igshid=MDJmNzVkMjY=

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Ingredients required:-
With garlic & onion  – Or  without
• Shallots  250 gms• Garlic Cloves 250 gms 
You may finely crush it using a pestle & mortar or  a grinder. 
• Kashmiri chilly powder 1 kilogram• Cloves 25 gms• Fennel seeds 50 gms• Fenugreek 25 gms• Black cardamom 50 gms• Cinnamon 4″ Length• Black pepper 25 gms
Grind cloves, fennel,fenugreek, black cardamom, cinnamon and black pepper to fine powder. 
• Cumin seeds 50 gms• Coriander seeds 50 gms
Grind cumin seeds and coriander seeds to coarse texture. 
• Mustard oil ( no need to heat) 2 cups• Dry ginger powder 25 gms• Asafoetida 2 tablespoons
In a mixing bowl, take garlic and onion paste. Add all grounded spice powders , ginger powder and asafoetida. Add now coarsely grinded cumin and coriander and combine all together. Pour mustard oil and mix well. If you require, you may add little more oil. 
Cover the spice mix bowl with a muslin cloth and leave it at room temperature for about a week for it to ferment. 
After a week, lets mix the spice mix and prepare tikkis. Fold spice mix using your hand in half towards you and use your hand heel and keep kneading it well. 
Prepare tikkis and sundry till it turns absolutely dry and crunchy. 
You may preserve it in an airtight jar

This traditional sambar is originated in Tanjavoor, Tamilnadu. 
It’s very easy to prepare in a short time Ideal for any occasion when there are unexpected guests and you want to offer a lovely meal. 
Let’s get on to preparation.
Shall divide the cooking process in 3
1) Sambar powder
TakeOne table spoon of Tuvar dal, Channa dal, Half table spoon of Urid dal & Rice ( any – boiled or raw) Black pepper half teaspoonFenugreek 1/3 teaspoonCoriander seeds 2 teaspoonDried red chilly 5 nos
Dry roast all above in slow fire till it releases natural oil and fragrant smell. Switch off the flame, allow it to cool and then grind to a fine smooth powder
2) Vegetables
This sambar would be yummy if you use very specific veggies such as
Purple color small round brinjal  200 gms cut in qrts. Drumstick 2 nos cut in 2 ” Length Yellow pumpkin 200 gms cut in an” Length size
Boil above vegetables with 1/2 teaspoon of Turmeric powder and required salt. Once it’s almost done, add 1/2 teaspoon of Hing, a sprig of fresh curry leaves. Add tamarind paste made out of a lemon size tamarind. 
Once it starts boiling, add the powdered masala powder and give it a good stir. 
3) Tempering
Heat a pan, add coconut oil or sesame oil. Add mustard seed, dried red chilly and curry leaves. Once mustard seeds start spluttering, add it to the sambar. 
( you can also add a tablespoon of grated coconut along with mustard seeds. It’s purely optional) 
Mix well, garnish with chopped coriander leaves. 
Enjoy Idicha sambar with hot rice and pappad. 
Happy cooking. 

Ingredients required:
1) Mangalore/Malabar cucumber 500gm. Wash, de-seed and cut in an inch size. 2) Tuvar Dal (Yellow split pigeon pea) 3/4 cup pressure cooked and mashed. 
• 1Tsp Coriander seeds • 1 Tsp Urid dal(dehusked Black gram) • 1/2 Tsp Cumin seeds• 1/4 Tsp Fenugreek• 7 Nos Dried red chillies• 1/4 Tsp of Asafoetida • 2 Sprigs of Curry leaves• 1/2 Cup grated Coconut

• Turmeric powder 1/2 Tsp• Cooking oil 3 Tsp• Mustard seeds 1Tsp• Salt as required
Heat a pan over low flame. Add a teaspoonful of cooking oilRoast coriander seeds, urid dal, cumin seeds, fenugreek,dried red chillies( reserve 2 nos for tempering) and asafoetida till it you get aroma. Add now one sprig of curry leaves( reserve other for tempering) and the grated coconut and stir for another 2 minutes. 
Switch of the flame and allow it to cool. Once it’s cold, grind it to a smooth paste. 

Cook the cucumber in a pressure pan.
Add the cucumber in to the pan.Add turmeric powder, and 2 cups of water and cook for 2 whistles.once the pressure is released, open the lid and switch on flame to medium. Add now the cooked dal.Add seasoning (salt) and stir well. Allow to simmer for 2 minutes. Add now the grinded paste and stir well.Check for the consistency and salt. Now heat a frying pan, add 2 Tsp of oil. Once the oil is hot, add now the mustard seeds, dry chillies, and the curry leaves. Once mustard seeds start to splutter, remove from flame and add to cooked sambar. Stir well. 
Happy Cooking.