12 April 2021

Tomato Sambar (without coconut)

                   

a spicy, tangy tomato based South Indian curry without any coconut



What is Sambar ?


Sambar is a liquid gravy of sour and spicy flavors made up of a combination of pulses, vegetables, and spices.

Well, South Indian cuisine is one of the most famous cuisines in India. Irrespective of regional taste preferences, people indulge in sumptuous South Indian meals once in a while. And from this South Indian cuisine, sambar is the must dish which is consumed on the daily basis in South India. Without Sambar none of the dishes is complete in the South Indian diet. Its long-lasting taste and awesome aroma are something which one cannot forget.

One must try this fairly thick spicy extract of toor dhal soured with tamarind, frequently containing soft vegetables like brinjal, drumstick, and lady's finger. This sambar is the quintessential accompaniment to idli, dosa, vada, or even steamed rice. It is the most common dish and provides various health-promoting benefits. It is a complete dish and you do not need to make separate vegetable dishes. 

This is not only easy to prepare but also a nutritious dish that ensures one gets to enjoy a variety of flavors in a single mouthful. There are a lot of variations these days to make sambar. So here I have come up with Tomato Sambar!



Tomato Sambar (Thakkali Sambar) !


When one has no vegetables at home and just tomatoes, then this recipe is just perfect to make quickly which also goes very well with idli and dosa, or even steamed rice. Although tomato is added to other varieties of sambar, here in this sambar, tomato is the star ingredient.

Some like to make tomato sambar without dal, some with dal (arhar dal / toor dal/split pigeon pea). If there is no use of dal, then coconut is used as a paste to thicken a bit. But here I have used dal, so skipped the coconut.

Usually, tamarind is added to give the sour taste in the sambar. Whereas in tomato sambar, that addition is optional. Only add if the tomato used is not sour and also if you need more sourness in the sambar.

Making procedure of this sambar -


First, the dal is pressure-cooked and mashed to a smooth consistency. Meanwhile, a paste is prepared of tomatoes, roughly chopped pearl onions, and green chilies. Next, few pearl onions are sauteed in a pan until tender. Into that, the tomato paste is added along with turmeric powder, coriander powder, sambar powder, salt, and everything is sauteed till oil starts to separate. 

After that the mashed dal and tamarind are added, also water is poured as per the consistency of the sambar desired. Now the whole thing is allowed to boil and then simmer for 5 minutes. 

By that time, a tempering is prepared of mustard seeds, fenugreek seeds, curry leaves. This tempering is then poured over the sambar. Immediately the pan is covered with the lid for 4-5 minutes so that the aroma and flavors from the tempering mixture get infused with the sambar. Finally, the tomato sambar is ready to serve!



Serving suggestion - 


This easy and quickly prepared sambar using tomato tastes slightly tangy and spicy. This goes perfect for breakfast with idli, dosa, and even with Pongal and upma. One can also opt for lunch boxes with steamed rice. 

This sambar comes in handy when one wants to make a sambar and there are no varieties of veggies at home. Sounds great, isn't it?


Dietary note :


    ✔ Vegan
    ✔ South Indian cuisine
    ✔ Easy to make
    ✔ Vegetarian side dish
    ✔ Glutenfree

      The event-related to this post :





      Monday is here again and thFoodie Monday Blog Hop team has decided on the 293rd theme as 'Tiffin Side Dish' and is suggested by Priya, who blogs at 'The Photowali'. One must check this lovely blog with traditional and authentic South Indian recipes and a lot more. I love her Tomato Gravy which is perfect to serve as a tiffin side dish. Well, as she suggested to make any chutney or sambar or anything which opt for a side dish of Idli, Dosa, etc, so I have come up with this Tomato Sambar (without coconut).





      And, yes !!!

      If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

      Now let’s go through how to make this "Tomato Sambar (without coconut)" at home 👇


      : Recipe Card :


      sambar, tomato, pearl onion, tamarind, vegetarian,
      side dish, vegan, gluten-free,
      South Indian
      Author: Sasmita
      Tomato Sambar (without coconut)

      Tomato Sambar (without coconut)

      a spicy, tangy South Indian sambar without any coconut
      Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

      Ingredients

      • Toor dal 2/3 cup
      • Tomato (big) 2 no.
      • Pearl onion 1/2 cup + 4-5 no.
      • Green chili 3-4 no.
      • Turmeric powder 1/2 tsp
      • Sambar powder 2 tbsp
      • Coriander powder (optional) 1/2 tsp
      • Mustard seed 1 tsp
      • Fenugreek seed 1/4 tsp
      • Tamarind 1 tbsp
      • Curry leaf 1 sprig
      • Oil 1.5 tsp
      • Water as needed
      • Salt as needed

      Instructions

      1. Wash all the toor dal under regular water and transfer to a pressure cooker along with 1 cup of water.
      2. Pressure cook the dal and keep aside the pressure cooker till the pressure releases naturally.
      3. Meanwhile make a paste of tomatoes, 1/2 cup roughly chopped pearl onions, and green chilies. Keep aside.
      4. Next with the help of a potato masher, mash the cooked dal to get a smooth consistency and keep aside.
      5. Now heat 1/2 tsp oil in a kadhai/wok.
      6. Add 4-5 no. pearl onions and saute until tender.
      7. Add the tomato paste, turmeric powder, coriander powder, sambar powder, salt, and mix well.
      8. Saute till oil starts to separate.
      9. Next, add the mashed dal along with tamarind and give a nice stir.
      10. Adjust the consistency by adding less or more water.
      11. Bring to a boil and once it comes to a boil, simmer for 5 minutes.
      12. By that time, heat 1 tsp oil in a tadka pan.
      13. Add mustard seeds, fenugreek seeds and allow to splutter.
      14. Add curry leaves and turn off the heat.
      15. Pour this tempering over the sambar pan.
      16. Cover the pan with the lid for 4-5 minutes, so that the aroma and flavors from the tempering mixture get infused with the sambar.
      17. Serve this tomato sambar hot with idli, dosa, vada, or even with steamed rice!

      Notes:

      Few chopped coriander leaves can be added at the end. I have not added as I am run out of coriander leaves.

      I have kept this sambar simple without adding extra vegetables.

      Adjust the sour factor as desired. If the tomatoes are sour, then add very little tamarind or even skip.

      We like the onion chunks, so used few pearl onions. If that is not available, then use onion in cube shapes.

      Did you make this recipe?
      Tag @firsttimercook on Instagram and hashtag it #firsttimercook






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      05 April 2021

      Vegan Garlic Noodles

                        

      an easy peasy stir fried noodle made in less than 20 minutes !





      Who doesn't love noodles? It is so versatile as one can prepare them in a lot of ways and there are so many varieties that one can make. There are different ways to enjoy noodles like dry, fried with lots of vegetables or soupy with vegetables or egg or with lots of different kinds of meat. Also depending upon the particular noodle dish, each has its own distinct tastes, flavor, and texture. 

      Here I have come up with a dry noodle recipe as Vegan Garlic Noodles.

      From the name itself, one can guess that there are lots of garlic. The good thing about these noodles is that they are so easy and quick to put together. Only some time is needed to cook the noodles and chopping 1-2 ingredients, else the recipe is ready in 5 minutes. What else you will need when in hurry !!





      So the first work here is the noodle-cooking. 

      Whenever cooking noodles, always consider few things :

      Don’t overcook the noodles - boil them until aldante that means there must have a nice bite, but that should not uncooked or raw. As these will cook once again along with the sauce and the veggies, so do not cook them completely while boiling which will result in mushy noodles.

      Toss the boiled noodles in some oil - after completely drained and washed under regular water, always drizzle a few spoons of oil over the noodles and toss gently which prevents the noodle from sticking.

      After that, garlic and white part of spring onions are sauteed in oil. Into that, a mixture of soy sauce, vinegar, sugar, pepper powder, and salt is added. Here sugar is optional, but I like to add some sugar to balance out the flavors. Finally, the cooked noodles are tossed with the sauce. Some toasted sesame oil is also drizzled all over the noodles and mixed well.

      Toasted sesame oil gives a nice flavor to the noodles. So don't skip that.

      The dish is ready to serve by now! Just before serving, I prefer to sprinkle some toasted peanuts and chopped spring onion on top of the noodle bowl. The peanuts add a nice crunch to each bite here.

      Here I have kept it simple without adding any vegetables. But one can add some chopped vegetables like bell peppers, carrots, cabbage, mushrooms, etc. 





      Dietary note :


        ✔ Vegan
        ✔ Main course
        ✔ Easy to make
        ✔ Vegetarian snack







          The event-related to this post :







          Monday is here again and thFoodie Monday Blog Hop team has decided on the 292nd theme as 'Noodles Doodles' and is suggested by Preethi Prasad. So here I have come up with this Vegan Garlic Noodles for the theme contribution.





          And, yes !!!

          If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

          Now let’s go through how to make this "Vegan Garlic Noodles" at home 👇


          : Recipe Card :


          Vegan Garlic Noodles
          Author
          Sasmita
          Prep time
          10 Min
          Cook time
          15 Min
          Total time
          25 Min

          Vegan Garlic Noodles

          an easy peasy stir fried noodle made in less than 20min !

          Ingredients

          • Noodle 400 gm
          • Garlic (chopped) 2 tbsp
          • Spring onion (white part) (chopped) 1/4 cup
          • Soy sauce 4 tbsp
          • Vinegar 1.5 tbsp
          • Sugar (optional) 1/2 tsp
          • Black pepper 1/4 tsp
          • Salt as needed
          • Spring onion for garnishing
          • Peanut (roasted and crushed) for garnishing
          • Refined oil 2.5 tbsp
          • Sesame oil 1 tsp

          Instructions

          1. In a large pot of boiling salted water, cook noodles according to the package instructions.
          2. Once boiled, drain the noodles using a colander and then toss the noodles with 1/2 tablespoon oil so that they don't stick. Keep aside.
          3. Now in a pan heat 2 tbsp oil over medium heat.
          4. Once the oil is hot, add the chopped garlic and saute for few seconds until it starts changing the color.
          5. Next, add the white part of spring onion in chopped form and saute for around 1-2 minutes, stirring often.
          6. Lower the heat and add the soy sauce, vinegar, sugar, black pepper, and salt.
          7. Mix well and then add the boiled noodles.
          8. Toss to combine the noodles with the sauces using a fork and a spoon or a pair of tongs.
          9. Cook for 1 more minute and drizzle toasted sesame oil.
          10. Mix again and turn off the heat.
          11. Serve warm by sprinkling some toasted peanuts and chopped spring onion on top !

          Notes:

          Some chopped vegetables like bell peppers, carrots, cabbage, etc can be added to this noodle. But I have kept it simple without adding any vegetables.

          Toasted sesame oil gives a nice flavor to the noodles. So don't skip that.

          The addition of sugar is optional.

          The recipe takes less than 10 minutes if the noodle is already boiled.

          Garlic noodle, easy and quick, sesame oil, garlic, noodle, spring onion, vegetarian
          Main course, noodle, Snack, Vegan,
          Indo-Chinese
          Did you make this recipe?
          Tag @firsttimercook on Instagram and hashtag it #firsttimercook






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          30 March 2021

          Watermelon Salsa, just 5 ingredients !

                 

          an easy to prepare, refreshing and summertime recipe using Watermelon





          What is Salsa?


          Who doesn’t love a bowl of tasty fresh salsa on the table? Just perfect for scooping with corn tortilla chips or crackers, the salsa includes just the right balance in every bite. Fresh salsa is one of the best ways to add more flavor to your food while also delivering essential nutrients. Whether it is the traditional tomato and jalapeño, or even mango, strawberry; salsa is one of the world’s most popular condiments with a nutritional powerhouse.

          Mostly one serving of salsa is 2 tablespoons, which is on average less than 10 calories. So just feel free to top all of your favorite foods with salsa. There is no need to limit your portions ;) Whether you are eating salsa on scrambled eggs, grilled fish, tacos, or any of your other favorite dishes, it is a great addition to any meal!

          The consistency of salsa can vary and is known for containing a considerable amount of liquid. Some recipes use the diced ingredients as is, while others process the ingredients into more of a puree before serving.


          Watermelon Salsa!


          This is a perfect combination of sweet, savory, and crunchy salsa.

          Every summer party, picnic, etc must include this fruit, Watermelon besides Mango. So why not make a salsa out of this!

          The fresh watermelon in this salsa makes every bite extra deliciously juicy and refreshing. I have used only watermelon, shallots, cilantro, lime juice, and salt. The fresh lemon juice is used for a hint of vibrancy that helps to keep the salsa super fresh for longer. The herb along with lime juice gives it the perfect light and fresh taste of summer.

          One can use some jalapeno to get a kick in the salsa, somehow I have not added.






          Dietary note :


            ✔ Vegan
            ✔ Gluten-free
            ✔ Summer party delight
            ✔ NO-OIL recipe
            ✔ just 5 ingredients
            ✔ Simple and easy to make

            What should One serve with Watermelon Salsa? 


            To use this salsa as a dip for an appetizer or snack, serve it with tortilla chips. 
            To enjoy it as part of a meal, serve it over cooked chicken or fish, or on top of tacos.

            This watermelon salsa is a must-have at any summer party. So don't forget to include this in your next party spread. Also this year Cinco de Mayo is coming soon, so make this refreshing and easy-to-make Watermelon Salsa enjoy with some other Mexican foods.






            Let’s go through how to make "Watermelon Salsa" at home 👇


            And, yes !!!

            If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊



            : Recipe Card :


            Watermelon salsa, summer delight, vegetarian, dip, snack, healthy
            Salsa, Condiment, Appetizer, Vegan, Gluten free, Watermelon
            Mexican
            Author: Sasmita
            Watermelon Salsa, just 5 ingredients !

            Watermelon Salsa, just 5 ingredients !

            an easy to prepare, refreshing, and light summertime snack recipe using watermelon
            Prep time: 10 MinTotal time: 10 Min

            Ingredients

            • Watermelon (diced) 3 cup
            • Shallot (chopped) 1/4 cup
            • Cilantro (finely chopped) 1/4 cup
            • Lime juice 3 tbsp
            • Salt as needed

            Instructions

            1. In a mixing bowl take diced watermelons, chopped shallots and finely chopped cilantro.
            2. Toss well using a spoon.
            3. Next add lime juice, salt and toss again.
            4. Serve with any desired chips !

            Notes:

            One can add some diced cucumber or bell pepper (any color) to this salsa. But we love this salsa simply as mentioned above.

            I will suggest using shallot here instead of red onions as shallots are milder and less astringent.

            Did you make this recipe?
            Tag @firsttimercook on Instagram and hashtag it #firsttimercook





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            29 March 2021

            Kerala Jackfruit Curry

                              

            raw jackfruit cubes cooked in an aromatic masala which results into an awesome combination of flavor and texture








            Dietary note :


              ✔ Easy to make
              ✔ Side dish
              ✔ Vegetarian
              ✔ Gluten-free
              ✔ Vegan



                The event-related to this post :






                Monday is here again and thFoodie Monday Blog Hop team has decided on the 291st theme as 'Curries from the South' and is suggested by Narmadha. She is a sweet co-blogger and her blog is full of many varieties of recipes. Do check Okra in buttermilk from her space. She basically suggested making any curry from South Indian cuisine. So here I have come up with this Kerala Jackfruit Curry for the theme contribution.





                And, yes !!!

                If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

                Now let’s go through how to make this "Kerala Jackfruit Curry " at home 👇


                : Recipe Card :


                Jackfruit curry, Vegetarian side dish, gravy, coconut oil, coconut, tamarind,
                Vegetarian, side dish, Kathal Curry, Jackfruit, Vegan, Gluten-free, Indian Curry
                Kerala
                Author: Sasmita
                Kerala Jackfruit Curry

                Kerala Jackfruit Curry

                raw jackfruit cubes cooked in an aromatic masala which results into an awesome combination of flavor and texture
                Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

                Ingredients

                • Jackfruit cube (unripe) 2 cup
                • Onion (finely chopped) 1 cup
                • Ginger 1 inch
                • Garlic clove 6-8 no.
                • Coconut (freshly grated) 1 cup
                • Tomato puree 1 cup
                • Tamarind pulp 1 tbsp
                • Curry leaf 2 sprig
                • Green chili 2-3 no.
                • Mustard seed 1 tsp
                • Coriander seed 1 tbsp
                • Cumin seed 1 tsp
                • Clove 5-6 no.
                • Whole red chili 2-3 no.
                • Turmeric powder 1/2 tsp
                • Red chili powder 1/4 tsp
                • Coconut oil 3 tbsp
                • Salt as needed
                • Water as needed

                Instructions

                1. In a pressure cooker, take all the jackfruit cubes along with salt, 1/4 tsp turmeric powder, and enough water (around 2-2.5 cup).
                2. Pressure cook till the cubes are well done, but not mushy. Keep aside.
                3. Now in a pan dry roast coriander seeds, cumin seeds, and cloves till fragrant.
                4. Transfer to a plate and allow to cool.
                5. Next in a blender jar take the freshly grated coconut, whole red chilies, roughly chopped ginger & garlic cloves, the dry roasted spices.
                6. Blend to a smooth paste by adding a little amount of water.
                7. Heat coconut oil in a pan.
                8. Add mustard seeds and allow to splutter.
                9. Add curry leaves followed by finely chopped onion.
                10. Saute till onion looks light brown.
                11. Pour the tomato puree and saute for 2-3 minutes.
                12. Add the ground masala paste, 1/4 tsp turmeric powder, red chili powder, tamarind pulp, salt, and green chilies.
                13. Saute everything over low heat for 5-10 minutes or until the raw smell of coconut goes off.
                14. Now add the cooked jackfruit cubes and mix everything well.
                15. Pour 1 cup water and give a quick mix.
                16. Cover the pan and allow to cook for 10-15 minutes.
                17. Turn off heat and serve with steamed rice or chapatti!

                Notes:

                Adjust the spiciness as desired.

                Did you make this recipe?
                Tag @firsttimercook on Instagram and hashtag it #firsttimercook






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