Famous Udupi Temple Style Sambhar/Hulli Recipe

Udupi temple Sambhar is so very famous and hallmark recipe that is made with local and easily available ingredients. It is not only famous amongst south indians but mostly all indians love it. Udupi Dishes mainly have grains, beans, vegetables and fruit. Sambhar there is also known as Hulli. Moreover today many of us call this as vegetable and lentil stew too. So lets begin:

Ingredients:

Famous Udupi Sambhar Recipe

Dry Roasting:
6 whole red Chilly
2 tsp coriander seeds
1 1/2 tsp cumin seeds
1/2 tsp asafoetida powder
1 tsp Mustard seeds
1 tsp white urad dal
1 tsp Chana dal (Gram dal)
5 Springs Curry Leaves
1/2 tsp whole fenugreek seeds (Methi)
1 cup coconut grated

For Sambhar:
1 1/2 tbsp oil
1 cup Toor Dal
1 small chopped green chilly
1 tsp urad dal
3-4 curry leaves
1/2 tsp mustard seeds
1 cup vegetables (french beans, carrot, drumstick, pumpkin and brinjals)
1 medium chopped onion (about more than half cup)
1 medium chopped tomatoes
2 tsp tamarind paste
2 tsp jaggery
Salt to taste


Recipe:

Dry Roasting
In a non stick pan, Dry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds, Urad dal and Chana dal till all turns light pink in color. Now add whole Red chilly and keep sauteing for 1 minute. Add shredded coconut and curry leaves. Cook for 2 minutes further and keep sauteing in between.
Put off the flame. Allow it to cool. Pour this dry roasted ingredients in mixer grinder jar and grind in to nice Masala. And here is your Masala ready to use in sambhar. Keep it aside for now.

For Sambhar
Pressure cook toor dal with water until boiled properly and easy to mash.
In a pan, heat oil with mustard seeds, once it splutters, add asafoetida and curry leaves. Now add chopped onion, saute it with pinch of salt until translucent. Now add chopped tomatoes, vegetable (carrot, french beans, drumstick, brinjals and pumpkin) and about 1/2 cup water. Cover it and let all vegetables cook properly. See the picture below.

Now once veggies are cooked properly, add tamarind paste, jaggery, dry roasted sambhar masala, salt and boiled toor dal. Add water and mix all well. Now on low flame let sambhar simmer for about 3-4 minutes.
Garnish it with fresh coriander leaves. And serve hot with Soft Idlis or dosa's and uttapam accompanying it with Nariyal/ Coconut Chutney.  (Click on this highlighted links to get idli and coconut chutney  recipes)

Sambhar And Coconut Chutney

Punjabi Chole Bhature

Chole, a famous North Indian dish. Which is often served with plain / stuffed kulchas or with bhature and puri. Check its recipe below

For Plain kulcha (Without & with Yeast) recipe- click on link below:

http://cookandbite.blogspot.in/2014/04/kulchakulche-recipe-without-with-yeast.html

Punjabi Chole

1) Chole

Ingredients:

250 gms White Chickpea (Chole) (soaked overnight in water)

1/2 tsp baking soda

1 tea bag

1 cinnamon stick (medium)

1 Bay leaf

For Gravy:

2 tbsp oil

1 tsp whole Cumin seeds (Jeera)

1/4 tsp Asfoetida (Hing)

3 medium onion puree                                                                                  

2 medium tomato puree

1 tsp ginger paste

1 1/2 tsp garlic paste

1 tsp Garam masala powder

1 tsp red chilly powder (or as per taste)

1/2 tsp turmeric powder

11/2 tsp cumin powder

1 1/2 tsp corriander powder

1 tsp dry mango powder (aamchur)

2 tsp Fennel powder (saunf)

1 tsp dry fenugreek powder (methi)

1/2 tsp grounded black pepper (kali mirch)

1/2 tsp grounded cloves (laung)

1 whole black cardomom crushed

Recipe:

 Pressure cook overnight soaked Chole in 2-3 cups of water with  bay leaf, cinnamon stick, baking soda and pinch of salt. Pressure cooked Chole  should be soft and not overcooked. Drain Chole by removing tea bag, cinnamon stick and bay leaf. Do not throw drained Chole water, keep it aside (use same water while cooking).

Heat oil in a pan with whole cumin seeds, once it splutters add asfoetida and Onion puree. Saute till light pink in colour. Now add tomato puree, and ginger-garlic paste. Keep stirring for a minute. Add garam masala powder, red chilly powder, turmeric powder, cumin-coriander powder, dry mango powder, fennel powder, dry fenugreek powder, grounded black pepper-cloves, grounded black cardamom seeds and salt to taste. Add chole water little and stir for a while.

Now add Chole to this gravy. Mix it well inside. Add water to it. Cook for 15-20 minutes on a  low flame or till you get little thick gravy. Keep stirring in between. 

Turn off the flame and garnish with small chopped onion, small chopped tomatoes, Fresh corinader leaves and 1/2 lemon, sliced on it.  

Serve it with kulche or bhature or poori. See bhature recipe below

2) Bhature:

In 2 Cups Maida (or all purpose flour), add 1/2 cup wheat flour, 2 tbsp oil, 3-4 tbsp curd and salt to taste. Knead Dough with water. It should not be sticky at all. Oil it and Cover. Keep aside for 2-3 hours. After than knead it again. Roll it to give a round shape and deep fry in hot oil. 

Bhuna Masala -Mix curry masala

Bhuna Masala or Mix curry masala is a convenience in kitchen for those running short of time. Bhuna Masala can be used to make various curries for both vegetarian and non vegetarian dishes. I am sure this will be very useful to many of you. A very little changes can be done while making various curries with the same bhuna masala and there is no chance of the taste and the flavour getting repeated even when you use the same masala every time.
Veg Dishes: Quick Rajma  (bhuna masala with 1-2 extra tomato puree and butter will require and your work is done) same its with Quick chole, Methi malai matar, Matar paneer/aloo matar paneer: (with bhuna masala add a 1-2 tbsp of fresh cream and ready to serve), Curried soya chunk, other curried vegetable like lauki, tori and so on...
Non veg dishes: Bhuna Lamb, Chicken bhuna masla, butter chicken and so on..
This will be real honest friend in kitchen which will save your time leaving behind some Delicious, flavorful, healthy and Tasty recipes. So here it goes:

Ingredients:

Bhuna Masala

Paste & Puree                                    
3 (2large & 1Small) Onion Puree
3  Large riped tomatoes Puree
10-15 Garlic paste
2 inch piece Ginger paste

Spices:
3 tbsp Corrainder Powder
2 tbsp Cumin powder
2 tbsp Whole Cumin seeds
1-2 tbsp Dry mango powder (aamchur)
1 tbsp Fenugreek powder (methi)

Dry Spices

2 tbsp Fennel powder (Saunf)
1 tbsp Turmeric powder
1 1/2 tbsp Red chilly powder
1 tbsp Black pepper powder
1/2 tbsp Black cloves powder
1 tbsp Khas Khas powder
10-12 Cashew nut (Crushed & powdered)
4 black Cardamoms seeds ( crushed and powdered)
4 green Cardamoms seeds ( crushed and powdered)
10 Bay leaves ( scissored and powdered)
Salt to taste

Oil:
4 tbsp mustard seeds (For flavor and aroma)
5 tbsp Olive oil

Recipe:
In a large non stick pan pour mustard and olive oil with whole cumin seeds, while it splutters, add Onion puree. Saute till light golden brown by adding pinch of salt. Once puree turns light brown, add ginger-garlic paste and start adding all spices mentioned above one by one (make sure all spices mentioned above are properly grind). Add a little amount of water and let it stand on a medium to slow flame for about 15-20 minute. In between keep check on masala that it doesn't stick to your pan if using other than non stick pan.
Now add tomato puree, again stir and keep on simmer to low flame for 5 minute. After this 5 minutes cover your pan and cook more for 2-3 minutes (if require add little water). Once you open the lid you will visualize a glaze on masala and separation of oil on sides of your pan. This Indicates of  Masala is now ready and put off the flame.
Once cooled store in a large air tight container. Keeps well  for about 2 weeks if refrigerated properly.
While making any dishes with bhuna masala, add salt accordingly as the bhuna masala paste has its own.