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Saturday, 25 June 2016

Sambar Powder – How to?

Sambar Powder by published on


This recipe guide is first published in June 2016 issue of Writer's Ezine, my first step towards my dream of publishing my own cook book. Thank you, Writer's Ezine and Simran Kaur (Chotti) To view the magazine click below. To order the print, visit WE website.




Nothing can match the taste of homemade Sambar powder. It’s carefully crafted to perfection to satisfy the taste buds. It’s simple to make. Come let’s prepare this delicious important ingredient.
Sambar Powder

Prep time: 5 Minutes | Cook time: 10 Minutes | Total time: 15 Minutes
Serve: Depends on the usage
Recipe Category: Ingredients | Recipe Cuisine: South Indian Cuisine

Ingredients:
Toor dal: 1 tbsp.
Chana dal: 1 tbsp.
Moong dal: 1 tbsp.
Rice: 1 tbsp.
Cumin seeds: 1 tbsp.
Coriander seeds: 1 tbsp.
Fenugreek seeds (Vendayam): 1 tbsp.
Turmeric powder: 1/4 tsp.
Curry Leaves: A few
Asafoetida: A pinch

Instructions:
1. Heat up the pan well… one by one add chana dal, toor dal, moong dal and roast it for a minute preferably in low or medium flame. Keep it aside if you are making in large quantities.
2. One by one add rice, cumin seeds, fenugreek seeds and coriander seeds and roast till it becomes golden brown colour. Keep it aside if you are making in large quantities.
3. One by one add red chillies and curry leaves and roast it well. Keep it aside if you are making in large quantities.
Sambar Powder How to Guide
4. Allow all the roasted ingredients to cool.
5. Transfer the roasted ingredients to a blender or a mixer grinders.
6. Add asafoetida and turmeric powder and grind until coarse powder but not finer.
Sambar Powder How to Guide
7. Store it in an airtight container. (I prefer to make it fresh and daily)

This is what we made with this wonderful ingredient. The mouth-watering Shallots Sambar, also known as Chinna Vengayam Sambar.
Shallot Sambar

#Tips:
#1: Roast all ingredients in low flame to avoid complete roasting.
#2: Prefer to prepare in large quantities and store in airtight containers. This will help working women in preparing tasty Sambar in a short while.
#3: Prefer to use asafoetida bar instead of powder as it gives out great aroma.

Sambar Powder, is a very important ingredient in any South Indian Family. It make Sambar, simply delicious. Do try it out and you are welcome to post the pics here.

Thank you for visiting Vinayaka’s Kitchen. You can like our kitchen on Facebook, subscribe to our video guides on YouTube and website feeds on Feedburner, follow our kitchen on Google+, download our android app or connect with me on Google+ to get notifications of our latest recipes.

Happy Cooking,
Vinayaka Vidhya

Saturday, 11 June 2016

Shallots Sambar - Chinna Vengayam Sambar - Small Onions Sambar – How to?

Shallots Sambar by published on


This recipe guide is first published in June 2016 issue of Writer's Ezine, my first step towards my dream of publishing my own cook book. Thank you, Writer's Ezine and Simran Kaur (Chotti). To view the magazine click below. To order the paperback edition, visit WE website.




Since a few of you requested to write a detailed recipe guide, I am here to write about one of my favourites Sambar, famously known as Chinna Vengayam Sambar. Come let’s prepare this delicious heavenly Chinna Vengayam Sambar.

Shallot Sambar
Prep time: 20 Minutes | Cook time: 30 Minutes | Total time: 50 Minutes
Serve: 3 (Servings) | Calories per serving: 558 | Fat per serving: 39 g
Recipe Category: Curry Items | Recipe Cuisine: South Indian Cuisine

Ingredients:
1. Pressure Cooking:
Toor dal: 1 Cup
Salt: To taste
Turmeric powder: 1/4 tbsp.
Water: 3 Cups

2. Main dish:
Oil: 3 tbsp.
Mustard seeds: 1/2 tbsp.
Cumin seeds: 1/2 tbsp.
Green Chillies: 3
Small onions (Shallots): 10 to 15
Tomato: 2
Sambar powder: 2 Cups
Tamarind juice: 2 tbsp. (As per taste)
Salt: To taste

3. Garnish:
Coriander Leaves: 8 to 10 in Number (Finely Chopped)

Shallot Sambar Ingredients
Shallot Sambar Ingredients

Instructions:
1. Heat up the pressure cooker, add properly washed toor dal, salt, turmeric powder and pour three cups of water. Pressure cook it for three whistles (10 minutes)..
Shallot Sambar How to Guide
2. Once the pressure is released, blend the dal for a couple of minutes and keep it aside. Soak half an index finger sized tamarind in water and extract the tamarind juice and keep it aside. Peel the onion skin and keep it aside. (as shown in in section.)
Shallot Sambar How to Guide
3. Heat up the pan, add 3 tbsp. of oil and allow it to heat well. Add mustard seeds, cumin seeds, and green chillies. Let it splutter. Add in the onions (Chinna Vengayam) and saute it until translucent.
Shallot Sambar How to Guide
4. Add tomatoes and saute until it get mushy. Preferably in medium flame. Add salt and turmeric powder and mix it well. Add blended toor dal paste and mix it well to combine all together.
Shallot Sambar How to Guide
5. Add sambar powder (2 tbsp. or as per taste) and stir it for few minutes. Usually I prefer to use homemade sambar powder than the ones available in the market. You can find the recipe guide here.
Shallot Sambar How to Guide
6. Add the extracted tamarind juice and let it to boil well. Make sure to reduce the flame to medium before you close the pan. Cook it for 10 minutes or till the oil is up.
Shallot Sambar How to Guide
7. Switch off the stove and garnish with coriander leaves.

Serve it hot with Idly, Pongal, Rice or any South Indian Cuisines. And, this is what we did. Completed everything for lunch.
Shallot Sambar How to Guide

#Tips:
#1: Prefer to add salt right after adding tomatoes. It helps to saute faster.
#2: Prefer to add salt to toor dal while pressure cooking it as it gives a good taste to it. Moreover it decreases the cook time.
#3: Sliced green chillies are always a good tasty option for this type of sambar. Though it is optional.
#4: Tamarind juice should not be thick. It should be as light as possible (It gives a good taste).
#5: I am using cumin seeds as it will help for digestion.

Shallot Sambar, famously known as Chinna Vengayam Sambar. I always loved the flavour the sweet small tamarind soaked onions add to the Sambar. It’s simply delicious, especially for kids lunch box. Do try it out and you are welcome to post the pics here.

Thank you for visiting Vinayaka’s Kitchen. You can like our kitchen on Facebook, subscribe to our video guides on YouTube and website feeds on Feedburner, follow our kitchen on Google+, download our android app or connect with me on Google+ to get notifications of our latest recipes.

Happy Cooking,
Vinayaka Vidhya

Thursday, 19 May 2016

Howdy, I’m back!


How wonderful it is to attend the first official blogger meet?

Can I describe in words? I want to do it badly. So here I am, to share my first official blogger meet experience with my dear ones.

My hubby is the one who introduced me to this blog-o-sphere and helped me find many wonderful friends. And I have heard a lot from my hubby about blogger meets and its atmosphere where we can meet and interact with light minded people. As soon as I landed in Bangalore, I was eagerly wishing for a meet. When I got an email from IndiBlogger announcing #Immunity4Growth meet; I shouted in excitement. It was much like my mood to watch first day first show of Super Star Rajinikanth’s movie. Best of all was the confirmation messages I received from IndiBlogger team. So sweet of them!

Like a neonate, in Bangalore, I held hands of my hubby and walked with him from MG Road to all the way to Taj Vivantha. The walk was full of fun. Finally when we reached the hall, my hubby and I, received a warm welcome by IndiBlogger Team. I was surprised, literally!

As my hubby, Sarav, is a blogger from 2009, a few people recognized him and greeted him. He introduced me to them as his wife and as a food blogger. We took juices and made our way to the second last table. I was eagerly waiting to meet my dear blogger friends (Suresh anna & Vinay bro – he gave me the name VV – I am so happy for it.) My hubby called them on mobile phone and in about five minutes they came. I felt so excited to meet them after three long years.


I came to know from my hubby that Anoop was the anchor (I always wanted to become an anchor). He anchored very well but I felt bad was the short introduction timeline given to the bloggers. At least they should have let the first time bloggers to speak. I prepared so much to speak, but only 5 to 6 people was asked to speak. I got bit upset. Guess Vinay bro noticed it, so he helped me inviting for coffee. Also there were many people whom I do not know and I badly wanted to discover new bloggers, but due to the lack of introductory session, I felt really bad.

Jill Castle then took the stage and spoke about deficiency and immunity problems in India. It was an enlightening session. She also gave a few important tips like overheating raw milk or heating multiple time will decrease proteins. Later she spoke about numbers (I am not good at numbers :() in India and explained the role of Horlicks in the growth of children. Horlicks, being my favorite, I shouted whenever there was an opportunity to say TALLER STRONGER AND SHARPER. Grow Healthy inside to grow stronger outside.

We had a quiz, which was fun. Though we did our best, still we got only three answers correct. We had our share of fun. We clicked group selfie and as usual planned for the next meet.

Once the meet was over, we were invited to have dinner. Being a food blogger, I tried to taste as many times as possible. I liked Chicken Gravy and Naan with Palak the most. I shall soon prepare it in my kitchen and post it online. While we were having our dinner, we met Sabby (Sarabjeet Singh, my hubby’s friend) and a few other bloggers. They are really talented and I am looking forward to network with them. Though we spoke a little as everyone was busy talking and eating, still it was good compared to nothing.

While returning home we received gift hampers from Horlicks. I felt happy. And on the way to home we enjoyed the Bangalore weather. We had been in Germany for three years. Though it used to be cool, still it lacked the romantic air, which I find in Bangalore. I am promising to be regular from today.

Thank you for visiting Vinayaka’s Kitchen. You can like our kitchen on Facebook, subscribe to our video guides on YouTube and website feeds on Feedburner, follow our kitchen on Google+, download our android app or connect with me on Google+ to get notifications of our latest recipes.

Happy Blogging,
Vidhya Sarav