Sambar / सांभर

Sambar / सांभर
Sambar / सांभर
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5 from 1 vote

Sambar / सांभर

Sambar is good for the stomach and health.
There is only one pulse in sambar, as well as green vegetables.
Often children do not like green vegetables, so you can make sambar so that children will not be reluctant to eat food, and it is also good for health.
You can also eat sambar with idli, dosa or with roti and rice.
To make sambar follow the below-mentioned step by step…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 People
Calories 0.052kcal
Cost 60 rupee

Equipment

  • Pressure Cooker
  • Kadai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

  • 150 gram Arhar Dal / Toor Dal / Pigeon Pea
  • 1 Unit Onion / Pyaz
  • 1 Unit Carrot / Gazar
  • 1 Unit Radish / Mooli
  • 1 Unit Brinjal / Baigan
  • 1 Unit Tomato / Tamatar
  • 10-15 Leaf Curry Leaves
  • 2 tsp Oil / Tel
  • 3 tsp Sambhar Masala Powder
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 1 tsp Mustard / Sarson seeds
  • 1 pinch Asafoetida / Heeng
  • 2 Unit Whole Red Chili / Khadi Lal Mirch
  • 1 tsp Ginger Garlic Paste/ Adrak Lehsun Paste
  • as per taste Salt / Namak

Instructions



  • Take 150 gram of arhar dal /pigeon pea.
    Clean the lentils with water.












    Take 60 grams of arhar dal /pigeon pea. Clean the lentils with water.


  • Pour the lentils in the cooker, add 600 ml water to the lentils.


    Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.












    Pour the lentils in the cooker, add 280 ml water to the lentils. Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.


  • Put the cooker on the gas and switch on the gas.


    Allow 2 whistles on high flame in the cooker, now reduce the flame to low.








    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • And wait for two whistles to come.


  • Now turn off the gas.
  • Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.
    Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.


  • Lightly peel carrot and radish.






    Lightly peel carrot and radish.


  • If you want, you can have more seasonal vegetables, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower etc.








  • You can add whatever vegetable you have.


  • You can change the number and weight of vegetables as per your likings.


  • Cut all the vegetables.
    If you want, you can have more seasonal vegetables according to you, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower. You can add whatever vegetable you have. You can change the number and weight of vegetables as per your likings. Cut all the vegetables.


  • Cut tomatoes into small pieces.






    Cut tomatoes into small pieces.


  • Take one spoon of tamarind and soak the tamarind in water.






    Take one spoon of tamarind and soak the tamarind in water.


  • When the tamarind becomes slightly fluffy, make paste of tamarind.








  • Now put the kadhai/pan on the gas.






    Now put the kadhai/pan on the gas.


  • Add chopped vegetables to the kadhai/pan.






    Add chopped vegetables to the kadhai/pan.


  • Put half a cup of water in the kadhai/pan with it.






    Put half a cup of water in the kadhai/pan with it.
  • Turn down the flame to medium.
    Cover the pan with a lid.
    Turn down the flame to medium. Cover the pan with a lid.


  • Allow the vegetable to cook on a medium flame for 5 minutes.








  • After 5 minutes, take out the vegetable in a vessel and keep it aside.






    After 5 minutes, take out the vegetable in a vessel and keep it aside.


  • Now put the same kadhai/fry pan/cauldron on the gas.








  • When the kadhai/fry pan is hot, add 2 teaspoons of oil in the pan.






    Now put the same kadhai/fry pan/cauldron on the gas.


  • When oil became hot, add one spoon mustard seeds in the oil.






    When hot, add one spoon mustard seeds in the oil.


  • When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.






    When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.


  • Keep in mind that mustard seeds should be cracked, otherwise eating uncooked mustard will spoil the taste of sambhar.








  • After this add chopped onion.






    After this add chopped onion and break 2 whole red chilies and add to kadhai/fry pan.
  • And break 2 whole red chilies and add to kadhai/fry pan.
    And break 2 whole red chilies and add to kadhai/fry pan.
  • After frying the onion for one minute add chopped tomatoes.


  • After frying the onion for one minute, add chopped tomatoes.






    After frying the onion for one minute add chopped tomatoes.


  • Fry the tomato.






  • Add a spoonful of ginger garlic paste.
    Add a spoonful of ginger garlic paste. Cook ginger garlic paste.
  • Cook ginger garlic paste.
    Cook ginger garlic paste.




  • Now put the cooked vegetables in the kadhai/fry pan.












    Now put the cooked vegetables in the kadhai/fry pan.


  • Cook the vegetable for 2 minutes.








  • Now add 3 teaspoons of sambar masala to the vegetable.






    Now add 3 teaspoons of sambar masala to the vegetable.


  • You can add more or less spice if you want.








  • Cook the spices for one minute.






    Cook the spices for one minute.


  • Now add cooked arhar/tur/pigeon dal.






    Now add cooked arhar/tur/pigeon dal.


  • Mix the spices well with the lentils.






    Mix the spices well with the lentils.


  • Now add half teaspoon red chilli powder to the lentils, add salt as well.






    Now add half teaspoon red chilli powder to the lentils, add salt as well.


  • Now add tamarind paste to the lentils.






    Now add tamarind paste to the lentils.


  • Now reduce the flame to low.
    Now mix all spices and lentils well with a spoon.





    Now reduce the flame to low.


  • Now let the sambhar cook for 10 minutes.






    Now let the sambhar cook for 10 minutes.


  • Turn off the gas after 10 minutes.








  • Sambhar is ready. Garnish with coriander leaves.


  • Serve the hot sambar with idli, dosa or roti and rice.


     








    Serve the hot sambar with idli, dosa or roti and rice.
  • Try this sambhar recipe, please give feedback in the comment section.

Notes

  1. If the sambar is extra in quantity then keep the sambar in the refrigerator.
  2. After 5 to 6 hours, the sambar tastes better.
  3. Try this one too.
You can also try pulao rice with sambhar

Bottle Gourd Raita / लौकी का रायता

Serve Bottle gourd raita with dal, rice or paratha, and roti.
Bottle Gourd Raita / लौकी का रायता
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5 from 2 votes

Bottle Gourd Raita / लौकी का रायता

Bottle  Gourd is very beneficial for health and also smoothen stomach.
Bottle Gourd raita is very tasty to eat and it is also very easy to make this raita.
Follow the method given below to make Bottle gourd raita …
Course Indian, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 People
Calories 0.098kcal
Cost 20 rupee

Equipment

  • Cooker
  • Bowl
  • Masher

Ingredients

  • 100 grams Bottle Gourd / Lauki
  • 100 grams Curd / Yogurt / Dahi
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Salt / Namak

Instructions

  • Peel the gourd to make gourd raita.
    Peel the gourd to make gourd raita.


  • Take a cup of bottle gourd.






    Take a cup of bottle gourd.


  • Finely chop Bottle gourd into pieces.






    Finely chop Bottle gourd into pieces.


  • Pour the chopped Bottle gourd into the cooker and add half a cup of water.






    Pour the chopped Bottle gourd into the cooker and add half a cup of water.


  • Add 1/4 teaspoon salt to the cooker.








  • Close the cooker and wait for 2 whistles to come.






    Close the cooker and wait for 2 whistles to come.
  • Take a masher.
    Take a masher.


  • Mash the Bottle gourd with a masher.






    Mash the Bottle gourd with a masher.


  • Take out the mashed gourd in a bowl.






    Take out the mashed gourd in a bowl.


  • Put the pan on the gas and put a spoon of cumin seeds in the pan.






    Put the pan on the gas and put a spoon of cumin seeds in the pan.
  • Put the pan on the gas and put a spoon of cumin seeds in the pan.


  • Fry the cumin seeds with a spoon.






    Fry the cumin seeds with a spoon.


  • When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make a coarse powder.






    When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make coarse powder.


  • Take out the powder in a bowl and keep it aside.






    Take out the powder in a bowl and keep it aside.


  • Take 100 grams of curd in a bowl.






    Take 100 grams of curd in a bowl.


  • Whisk the curd well.








  • Add mashed bottle gourd to the curd.






    Add mashed bottle gourd to the curd.


  • After this, add coarsely ground cumin, black pepper to the curd.






    After this, add coarsely ground cumin, black pepper to the curd.


  • Add a small amount of red chili powder if you want.








  • If salt is less then add black salt and mix.






    If salt is less then add black salt and mix.


  • Bottle Gourd raita is ready.








  • Garnish with grated coriander leaves.








  • Serve Bottle gourd raita with dal, rice or paratha, and roti.






    Serve Bottle gourd raita with dal, rice or paratha, and roti.

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Mix Raita is ready. Serve with coriander.
Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
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5 from 2 votes

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Today I will tell you how to make mix raita. Raita caters to every meal Raita is also very good for health and if there is some deficiency in food then it also fulfills it. There are many types of raita like cucumber raita, mint raita, potato raita and many other types of raita can be made. The spices we add to raita are most important. Spices in raita are very beneficial for health. Like we add black pepper. Black pepper is also very good for our throat and is very good for our stomach. Together we also add black salt, which is very beneficial for the stomach. Also roasted cumin, which keeps the stomach’s digestion right and increases our appetite So let us see how to make Mix Raita, We will put Cucumber Tomato Onion in Mix Raita…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 4 People
Calories 21kcal

Equipment

  • Cooker
  • Plate
  • Knife

Ingredients

  • 100 Grams Curd/ Yogurt/ Dahi
  • 1 Unit Tomato / Tamatar
  • 1 Unit Onion / Pyaz
  • 1/2 Unit Cucumber (Kheera)
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1 tsp Coriander Leave / Hari Dhaniya Patti
  • as per taste Black Salt / Kala namak

Instructions

  • Take a tomato, onion and half peeled cucumber.
  • Finely chop the tomatoes.
    Finely chop the tomatoes.
  • Similarly, finely chop the onion.
    Similarly, finely chop the onion.
  • And also cut the cucumber into cubicle shape.
    And also cut the cucumber into cubicle shape.
  • Now take about 200 grams of curd. Beat it well.
    Now take about 200 grams of curd. Beat it well.
  • Then add chopped tomatoes, chopped onion and chopped cucumber to the curd.
    Then add chopped tomatoes, chopped onion and chopped cucumber to the curd. Add black salt roasted cumin pepper and a little red chili powder.
  • Add black salt, roasted cumin powder, pepper and red chili powder.
  • Stir this mixture well with a spoon.
    Stir this mixture well with a spoon.
  • Mix Raita is ready. Serve with coriander.
    Mix Raita is ready. Serve with coriander.
  • If you are not going to eat raita immediately, add salt later. Otherwise, the curd will become sour with salt.
  • In this way we saw how easy it is to make Mixed Veg Raita. Eat this raita alone or eat it or eat it with paratha, eat it with puri.
  • Eat it in a way that will give your stomach a boost and is also very good for your health.

Notes

  1. Yogurt is very good for health.
  2. If someone does not like to drink milk. So milk curd can also be eaten.
  3. One of the many yogurt benefits is that it helps improve your digestion.
  4. Yogurt can strengthen your immune system.
  5. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  6. It also contains phosphorus which combines with calcium to promote bone growth.
  7. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  8. Yogurt helps to relieve anxiety and stress.
  9. Yogurt can help to lose weight.
  10. Yogurt enhances skin texture and quality.

Pudina Raita / Mint Raita / पुदीना रायता

Pudina / Mint Raita
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5 from 1 vote

Pudina Raita / Mint Raita / पुदीना रायता

Mint / Pudina raita is flavourful, refreshing and cooling raita recipe made from yogurt, mint leaves and usual spices. Perfect raita recipe for summer season.Mint and curd both are very good for stomach and gives relief to stomach.This mint / pudina raita fights against the hot weather summers.
Course Breakfast, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 35kcal

Equipment

  • Mixer Grinder
  • Bowl
  • Spoon

Ingredients

  • 10 tsp Mint / Pudina Leaves
  • 1/2 tsp Roasted Cumin / Jeera Powder
  • 1/4 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • As per taste Black Salt / Kala namak
  • 150 Gram Curd / Dahi / Yogurt

Instructions

  • First take 6 tbsp of mint / pudina leaves. Properly clean with water.
    First take 6 tbsp of mint / pudina leaves. Properly clean with water.
  • After that place 6 tbsp of mint leave in the jar of mixer grinder.
    After that place 6 tbsp of mint leave in the jar of mixer grinder.
  • Grind the mint leaves in the grinder and make paste.
    Grind the mint leaves in the grinder and make paste.
  • Take 150 grams of curd/ yogurt in a bowl.
    Take 150 grams of curd in a bowl.
  • Beat the curd with fork.
    Beat the curd with fork.
  • Add mint paste in the beaten curd.
    Add mint paste in the beaten curd.
  • Mix the paste and curd.
    Mix the paste and curd.
  • Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.
    Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.

Notes

 
  • Perfect raita recipe for summer season.
  • Mint and curd both are very good for stomach and gives relief to stomach.
  • This mint / pudina raita fights against the hot weather summers.
You can also see different raita’s …
  1. Bottle Gourd Raita / लौकी का रायता
  2. Boondi Raita / बूंदी रायता
  3. Kheera (Cucumber) Raita
  4. Carrot Radish/ Gazar Mooli Raita 
  5. Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
 
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