Category: Traditional Recipes

Sambar – Luscious Veg Lentil Soup

SOUTH INDIAN SAMBAR RECIPE

sambar

Soak – Squeeze – Strain- Lemon-sized ball  tamarind – 2 cups Hot Water – 15 mints  – Extract Tamrind Juice.

Boil – 100g Toor Dal (Lentil)  – 1/2 tsp. Turmeric – 2-3 cups Water – Till Soft –  Cooked Dal

Chop –  Aubergine – Pumpkin –  Zucchini – Tomatoes – Carrots  – 3 cups Total – Bitesize Pieces – Mixed Veg

Cook – Mixed Veg – in Tamrind Juice – 2 -3 tsp. Sambar Powder -1/2 tsp.  Salt +/- 2 tsp – 20-25 mnts – Till done – Add Cooked Dal  –  Simmer  5 minutes.  – Done – Turn Off Stove.

Seasoning – Heat 2 tsp. Oil –  Add 1/2 tsp. Mustard – 1/2 tsp Fenugreek Seeds (optional) – 2 Dried Red Chillies – 1 mnt  – Add to Above.

Garnish  – With Corriender Leaves.

Serve – Sambar with Rice or  Dosa (Indian Pancake)

Delicious Sambar Ready.  Mmmm…. 

Note :  Add salt to taste.   Veg of Choice. Sambar Powder can be found in Indian Stores.

Everytime I visit India, my Friend Lakshmi  says I do not spend enough time with her.  So, this visit  I decided to meet her at the Airport and share the long ride home with her and go out to dinner before going home to family.

However, arriving at her home  to freshen up, Lakshmi’s Husband Murali insisted that I stay for dinner and he was going to make a Special Sambar  with Dosa for me.  This is the Sambar he made for Dinner that evening.   So Delicious and Different from how we make at home.  

Everytime I visit Lakshmi, she reminds her Son Arjun that I was with her at the Hospital when he was Born. She reminds Arjun about me every year for his Birthday too.  

Lakshmi, Murali and Arjun thank you for your Friendship and hospitality.   I enjoyed dinner once again at your place.

Sambar Spelt Saambaar, Sambhar or Sambaar,is a Lentil based vegetable Stew  from Tamil Nadu  and Karnataka in South India. A healthy tasty dish to include in all diets.

 

Galettes De Sarrasin

Indo French Pancake

buckwheat pancake

Blend  – 1 1/2cups of Buckwheat flour – 3 cups Cold water  -1 egg  – pinch Salt  – Smooth Dough – 1 tbsp. Oil

Cool – In Fridge for 2-3 hours

Fry – Pour batter on hot pan – flip to cook both sides.

Filling – Heat oil – Mustard – 2 green chilli – 1 chopped Onion – 1 tsp turmeric – Fry 1 -2 mnt  – 3 cups chopped cabbage – Salt to taste –  Cook till done.

Serve – Spread sauted Cabbage on Pancake – Top with an Egg – Sprinkle Cheese – Fold as you  Fancy.

Delicious  Gluten Free pancake ready !! mmm…. Love the taste of Buckwheat.  Love cabbage too!!

Note : Change filling to Ham and eggs.  Stuff with Fruits for sweet Pancakes.

Buckwheat know as kuttu ka atta in India is used to make this pancake.  This recipe is shared by my Friend Gina.  Last year our families  went to Brittany on a holiday together.   We were introduced to this pancake there.

Gina cooks delicious Romanian dishes and tries world recipes.   However, since she became my friend  many years ago,  she is always cooking Indian food.  Whenever I ask her what she made for dinner it is either Rice and  Sambar or Rajma or  even Dahi Vada!!    She cooks Indian food like she was born in India!!

This Savoury  Pancake recipe is shared by my beautiful Friend Gina.

Tomato Salad Cups 2 Ways

Appetizer Recipe  for Party

Salad cups

Cups –  Tomatoes Wash  and Wipe – Cut in Half – Scoop Seeds Out.

Palm Heart Filling  – 1 Boiled Potato  -1 cup Marinated Palm Hearts – Garlic to taste  – tbsp. Mayonnaise  – Blend to form Puree

Avacado Filling  – 1 ripe Avacado mashed – 1 small Onion chopped – Juice 1/2 lemon – Salt – Pepper to taste –  Mix  –  Guacamole

Serve – Fill Tomato cups with  Palm Heart Filling – Or  Guacamole

Garnish – Basil Leaf Or Corriander

Enjoy Delicious Salad cups as Appetizer for Party.   Or Use fillings as Sandwich Spread!! Mmmm…..

Note :  Palm Heart can be found in Jars in the Supermarket in Belgium. Cut edges of Tomato cups if shaky.

This recipe was submitted by my dear friend Svetlana.  She is truly passionate about physical and psychological health. Having had a lot of cases of diabetics in her family back in Russia she is striving to control now her own family’s sugar intake and maintain a healthy diet.  For more information please check  the below link.

https://riseempowered.com/

 

Carrot Corn Karabath – Savoury Smooth Semolina

Savoury Smooth Semolina

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Chop – 1 Onion – 2 Carrot  – 2 red Chilli

Season  – Heat pan – 1 Tbsp. Ghee  – 1 tsp mustard – 1 tsp. 1 white Lentil –  Handful Cashew – Handful curry leaves.

Saute –  1 Cup Semolina  in above – 3 mnts – Chopped items+ 1 cup corn – 1 tsp Salt – tsp turmeric – 1 chopped Tomato – 3 mnts

Cook – 2 cups boiling water to Saute – Few mnts till water absorbed – gooey consitancy.  – Turn off stove.

Serve – Ladle in a cup – Cool a bit –  turn over on a plate!!

Delicious Soft Savour Semolina Ready to eat.  Eat for  Breakfast as is.  Or serve with a Roast for dinner and Salad.   mmm….

Note :  Add Oil instead of ghee.   Use Parsley instead of Curry leaves.

Poached Eggs in Tomato Sauce – മുട്ട തേലപ്പിച്ചത് – Shakshouka

poached2

Chop – 2 Onions – 2 Cloves garlic  – 8 Juicy tomatoes – Handful Coriender leaves.

Saute – Wide Pan – 1 tbsp. Olive oil – chopped Onions – Garlic –2 mnts –  1 tsp. Chilli Powder – 1tsp. turmeric Powder -Salt to taste –  1 mnt –  Chopped  tomatoes  –  3 mnts  – 2 cups water – Bring to Boil

Poach :  Lower flame  – Gentle Simmer – Break Eggs(4) –   1 at a time –  carefully  in simmering Sauce – 3 mnts – turn over  eggs – cook other side – 3 mnts – Turn off  Stove.

Garnish – Chopped Coriender leaves.

Note : Substitute Parsley for Coriender, Paprika Powder for Chilli Powder.   Poach longer if thicker Sauce preferred.

Delicious and Easy.  If egg breaks a bit while turning no worries. The sauce just gets a bit tastier.   Enjoy.

This recipe brings back memories of  മുട്ട തേലപ്പിച്ചത്  from carefree childhood .

Childhood version had more chilli and less tomatoes made with coconut oil and curry leaves. An easy curry when the mothers were running out of time to cook.

Opps!! I Overate again……

 

Erissery – Brown Beans Banana Curry

Easy Vegetarian Kerala Recipe

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Chop –  1/4 kg Yam – 1 Raw Plaintain – Scrape outer sink only – Chop in Chunks

Grind – 1 cup Fresh Grated coconut  – Rough paste.

Fry – 1 tbsp Coconut Oil – 1/2 tsp. Mustard – 1 tsp. cumin seeds – 2 dry  red chilli – handful Curry Leaves – 1/2 cup dry coconut – till  Golden Brown.  Fried Coconut Garnish.

Cook –  Soak overnight – Cook  – 1 cup Dried Brown Beans (cow peas) – until soft

Add –  to above – Chopped items – 1 tsp. turmeric – 1 tsp. Pepper –  water as needed – Salt to taste – few mnts.  till veg well cooked.

Mix –  Coconut paste to cooked items – Bring to Boil – Turn off Stove

Garnish  –  With  Fried Coconut Garnish.  Mix.

Enjoy delicious Erissery !! mmm…. Mouth watering!!   Eat with Rice. Or with Rice and Aviyal or Eat just Erissery.

Note : Use Pumkin instead of  Yam. Dried Green Beans instead of Brown beans.

Tony Achan’s visit to Leuven has inspired this recipe.    When he was studying in Leuven he was an experimental cook.   He re-introduced this dish in the Leuven community. He is a Bishop in Kerala now.  He was a big part of  Sarah and Tina’s childhood.

This dish was made by my mom about twice a year for Onam and  Good Friday.   I loved it so much that I ate it for Lunch, Dinner and Breakfast the next day.

Thank you Shain and Preeti for arranging get-together with so many people.   Was happy to see Litty after so long.  Harshada your Dokla was delicious.

Shared Memories keeps friendships alive.  Tony Achan we wish you all the best in your Spiritual Journey.

 

 

 

 

 

Bisibelebath – Lentil Spice Rice – Aromatic Spice Feast – ಬಿಸಿಬೇಳೆ ಬಾತ್

bisibelebath

Spice – Cloves-4pcs – Fennel seeds 1/2 tsp. – Nutmeg-small pc. Cinnamon- 1 small stick – Coriander seeds- 2 tbsp. –  Cumin seeds – 3 tbsp.  Fenugreek seeds -1/2 tbsp. Channa dal -1 tbsp. – Urid dal-1 tbsp. – Poppy seeds 1 tbsp.  – Dry Roast 

Coconut – 1/2 Cup Freshly grated – 1/2 cup Dry Grated coconut – Coconut Mix

Fry – tsp oil – Dry red chilles to taste -Asafoeteda – a pinch – Handful Curry Leaves.

Grind –  Dry Roasted Spice – Coconut  Mix   and Fried Items.

Cook  – 1 cup Rice  – 1 Cup Toor Dal (lentil)  – +/- 6 cups water – 1 tsp turmeric  Powder –  well done. – Dal-Rice

Veg – Beans Carrot Peas and Double Beans- chopped and cooked – 2 Cups Cooked Veg

Saute – 1 tbsp. Oil –  Onion –  2 Tomato – 1 Capsicum – Chopped  – 2-3 mins. – add cooked Veg – Fry 4-5  mnts.

Seasoning – Heat 1 tbsp Ghee –  1 tsp. Mustard –  – Handful Curry Leaves.

Combine  –   Dal Rice  –  Veg Fry  –  +/- 2 tsp. Salt – 1 tbsp. tamarind juice  – extra water as needed – small pc Jaggery –  bring to boil.  – Add Seasoning.  Done.

Garnish – Cashew Nuts or Ground Nuts.

Serve Delicious Aromatic Bisibelebath Garnished with Nuts of Choice.   mmm… delicious. 

Note :  Add Salt  and Chilli to taste. Veg of Choice.  Water as necessary.

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This Authentic Karnataka Recipe is shared by Bagya’s Mom .  Prakash Bagya and Aditya  are our friends in Bangalore. Bagya and  Mom thanks for this delicious recipe.   We enjoyed it.  Tina had 2 helpings and Sarah had 3 helpings of it.    I ate a lot too.  

Thank You Bagya for making this delicious recipe whenever we visited you.

Bisibele Bath Sakkathagide Amma!!

Sprout Salad Honey Dressing

Sprouts Salad Honey Dressing

Soak – 1 cup Mung Bean (green Bean) in Water – 24 hrs – Drain – cover – leave in warm place  –  2-3 days –   Check  and wash beans every day.  Sprouted.

Chop – 1 appple – 1/2 cucumber – 6 cherry tomato – 1/2 onion

Grate – 2 carrots

Dressing –  Juice 2-3  lemon –  Salt  to taste –  1 tbsp. Honey

Salad – Mix sprouts  – chopped   and grated  items – dressing – Garnish with Coriander.

Delicious Fresh Sprout Salad.   Mmmm…..  so crunchy, sour, bitter -sweet salty Salad.

Enjoy!!

Note :    Replace apple with grapes. Grated Carrot with Coconut.

 

 

 

 

Aviyal – Creamy Coconut Curry

 

Mixed Vegetables in Yogurt Sauce Indian Curry RecipeChop – 4 cups of mixed Veg – (Carrot/Beans/Cucumber/zucchini/raw banana/drumstick/ raw mango) – cut in thick Juliennes

Boil – Chopped Veg – 2tsp Salt – pinch turmeric + chilli in +/- 1 cup water

Grind – 1 cup grated coconut -1 green chilli – 1tsp cumin seeds

Cook – Add ground coconut to boiling Veg – cook till done turn off Stove – cool 5 mnts.

Mix – Cooked Veg with 2 cups Creamy Yogurt – Warm slowly low flame – 1 mnt. Turn off Stove.

Seasoning – heat 1 tbsps. Coconut Oil – Splutter 1 tsp mustard – 2 red chilly -1 tsp Urad dal – handful curry leaves – 1 mnt – add to above

Delicious Aviyal ready to Serve!! Eat it with Rice or Chapati or Just Plain.

Note: Use veg of Choice. Mix colours and textures – Skip Seasoning just add coconut oil dressing.

Every year for Good Friday my mom made several different Delicious Veg dishes. This  recipe brings back memories of mom’s cooking, dad and brothers  spontaneously inviting neighbours and friends  to join us for a meal. I am remembering my mom’s Erissery now, my favourite.  That is a recipe for another time!!

AVIYAL OR AVIAL A TRADITIONAL SIDE DISH CURRY RECIPE FROM KERALA INDIA

Pan Fried Masala Vada Wedges Lentil Slices

Masala Vada Recipe Slices
Masala Vada Slices

Soak – 1 cup Chana lentils – 2 cups water – 2-3 hours – Drain

Grind – Drained Lentils –1 tsp. chilli powder – 1’’ pc ginger – 1 tsp Salt – Rough paste

Chop – 1 onion – ½ coriander leaves – 10 curry leaves – 1 green chilli

Mix – Ground lentil – chopped items

Microwave –  Oil Plate – 2 tbsp. Mix – spread  4 -5”  diameter circle – devide with knife  – wedges(4pcs) – 4 minutes

Fry – Grease flat pan – spread slices – Add a little oil or ghee to both sides – till golden – +/- 3 mnts

Crispy Crunchy Vada Wedges ready. Guilt Free Snacking any time.

Enjoy with chilli sauce or just plain vada slice. mmmmm……

Note : Make in Batches.  Add herbs and spices of choice. Skip microwave step and pan fry slowly on pan for longer.

Festival time – Sweets and Snacks time – Colourful and Beautiful. Indians celebrates many cultural and traditional festivals. Each Family celebrates their own set of festivals. There more than 10 major festivals every year and many- many more minor festivals.

Lots of Sweets and Snacks are prepared during festivals and distributed to neighbours and friends. Hence, the whole neighbourhood can enjoy and celebrate.

Vada is traditionally deep-fried snack which is prepared for many festivals. I was always the first to grab Vada’s before anyone else.

Masala Vada Recipe.  Delicius and easy Lentil Patties from south India.