Yummy Food Recipes

• 10-12 Alu (arbi/taro/colocasia) leaves 
• 1 ¼ C besan (chickpea flour) 
• 1 t red chilli powder (cayenne pepper) 
• ½ t turmeric powder 
• ¼ t mild heeng 
• tamarind juice (soak a 1″ ball of tamarind in half cup of hot water for half hour; rub and extract the juice) 
• 1 T sesame seeds 
• 1″ chunk of jaggery, grated or mushed (or sugar) 
• 1 t oil 
• salt 

1. In a bowl mix all the above ingredients with water, the consistency should be like pakoda batter.
2. take the alu leaves and roll it with rolling pin to flatten the veins,  now spread the batter on one leaf and arrange the another leaf it should be one above the other, spread batter evenly on each leaves.
3. Now to make bundle , first fold from the side, and then roll it from one edge to another tightly.
4. steam it for 20 mins approx,  when done let it cool and then cut it, shallow fry it.

• Toor dal(Thuvaram paruppu) - 1/2 cup
• Green chili - 3
• Sambar Onion or Small onion - 8 to 10 (If you cannot get small onion, use 1 big onion)
• Vegetables - Any veggies of your choice(like carrot, radish, drumstick, potato, brinjal, okra, beans) 1 to 2 cups. No veggies also fine.
• Tomato - 1
• Tamarind - a gooseberry size soaked in water
• Turmeric powder - 1/4 teaspoon
• Hing - 2 to 3 pinches
• Jaggery or Sugar - 1/2 teaspoon
• Salt - to taste

• Red chilies - 4
• Urad dal - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander seeds - 1 ½ teaspoon
• Fenugreek seeds(vendhayam) - 1/2 teaspoon
• Curry leaves - 3 sprigs
• Coconut(Fresh or frozen) - 3 to 4 teaspoon (grated)

• Mustard seeds and Urad dal - 1 teaspoon
  
• Curry leaves - a sprig

1. Cook Toor dal in pressure cooker or in vessel. If you use pressure cooker, for 1/2 cup of dal use 1 ½ cups of water and leave for 3 whistles. Smash the dal coarsely after the pressure is released from the cooker.
2. Soak Tamarind in little water for 15 minutes. Then extract the juice from it. Keep this aside.
3. Cut Onion, Tomato and Vegetables. Slit the green chilies length-wise. Keep all this aside.
4. Heat little oil in a pan. Add Red chilies, Urad dal, Cumin seeds, Coriander seeds, Fenugreek seeds, Curry leaves, Coconut and fry till it turns into light brown. When u fry these ingredients, you can smell nice aroma raising from it.
5. Make a fine smooth paste of the fried ingredients with little water. Keep this aside.
6. Heat oil in a pan. Add green chilies and Onion, fry till onion turns into golden brown.
7. Add all the cut vegetables and fry for 2 minutes. Then add tomato, Hing and Turmeric powder, fry for a minute. Pour enough water to sink all the vegetables. Cover and cook till the vegetables are cooked.
8. Once the veggies are cooked add Tamarind juice, Jaggery or Sugar, Salt and the Ground paste. Cover with a lid and bring this to boil once.
9. Add cooked dal and water(Adding water depends upon the consistency you desire). Remove from heat just before the samabar starts boiling.
10. Finally do the tampering. For tampering, heat oil in pan. Add mustard seeds and urad dal to it. Once it splutters add curry leaves to it. Remove from heat and pour this mix to the Sambar.

Ingredients:

• 200 gms tamarind (remove seeds)
• 100 gms dates (pitted)
• 150 gms jaggery
• 2 cups water
• 1 tsp fennel
• 1 tsp cumin seeds (roast and grind coarsely)
• 1 tsp salt
• Red chilli powder as per taste

Preparation:

• Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft.
• Turn off flame and allow the mixture to cool.
• Use a food processor or hand blender to blend mixture together into a smooth sauce.
• Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
• Bring the sauce to a boil and turn off.
• Allow to cool, then chill and serve.