Varutharacha Sambar: Microwave Recipe

Varutharacha sambar is an unique Onam recipe that can be now cooked as an Indian microwave recipe. Due to the lack of time in our busy lives cooking elaborate dishes even for festivals becomes a problem. Easy cooking is the mantra for new age living and for that Indian microwave recipes come in handy. Varutharacha sambar is a specialty of Kerala cuisine because its masala is first fried and then cooked. It is actually a very traditional sambar recipe that is a part of the Onam Sadhya feast. However, this special Onam recipe can now be made conveniently in the microwave.

The conversion of traditional Indian recipes into Indian microwave recipes is the only way for their survival. Very soon we might be heading towards a time were all the cooking happens electronically without fire. So, to preserve the essence of our culinary heritage we must try to adapt it to the times we live in.

Ingredients For Varutharacha Sambar:

1. Toor or Arhar Dal-1 cup (called parippu in Malayalam)
2. Drumsticks-2 (chopped)
3. Carrots-2 (chopped)
4. String Beans-10 (chopped)
5. Potatoes-1 (chopped)
6. Brinjal or eggplant-½ (chopped)
7. Tomatoes-1 (chopped)
8. Methi or fenugreek seeds-1 teaspoon
9. Channa or gram dal-2 tablespoons
10. Red Chillies-8
11. Ground coconut-4 tablespoon
12. Coriander seeds-2 teaspoons
13. Hing-1 teaspoon
14. Tamarind-1 (medium sized)
15. Curry leaves
16. Mustard seeds-1 teaspoon
17. Coconut oil-2 tablespoons
18. Salt as per taste

Procedure For Varutharacha Sambar:

• Soak tamarind in a big bowl full of water over night.
• Heat coconut oil in a microwavable bowl for 2 minutes, on 100 percent power.
• Put ground coconut, methi seeds, coriander seeds, red chillies and channa dal in the bowl, mix and cook for 6-7 minutes, on 100 percent power.
• Take the roasted ingredients and make a paste out of them in the grinder once they cool.
• Meanwhile, take the tamarind water in a heat proof bowl; cover and cook all the chopped vegetables in it for 7-8 minutes, on 80 percent power.
• Now add the roasted ground masala to the vegetables; cover and cook for 6-7 minutes, on 80 percent power.
• While it cooks, prepare the tadka or tempering on the gas oven simply because it is easier.
• Take some ghee in a pan and singe mustard seeds, curry leaves and hing powder in it.
• Pour it over the now cooked sambar.

Enjoy your Varutharacha sambar with rice or neer dosas.

CRAB FRY Special Food

This is a dish with crab as the main ingredient. The shrimp paste, fish sauce and mango ginger adds to the flavor of this Indonesian preparation.

Ingredients

01. Crab (whole) - 2 02. Oil - to fry 03. Red chillies (chopped fine) - 1 tbsp 04. Mango ginger (chopped fine) - 2 tsp 05. Spring onions (chopped fine) - 10 tsp 06. Stock - 1 tbsp 07. Shrimp paste - 2 tsp 08. Fish Sauce - 2 tsp 08. Sugar - 2 tsp 09. White pepper powder - 1 tsp 10. Sesame oil - 1 tsp

Preparation

01.Clean the crab. Coat it well with salt and pepper powder, dip it into hot, boiling oil and remove at once. 02. Heat oil and saute the red chillies, mango ginger and spring onions. 03. Add the stock to this, mix well and add the crab, shrimp paste, fish sauce, sugar and white pepper powder. 04. Pour the sesame oil over it and remove the vessel from the flame.

Tomato and Carrot Soup

Tomato and carrots are the perfect fusion for an easy to prepare soup which is rich in vitamins.

Ingredients

1. Butter - 15 g, Oil - 2 tsp 2. Onion - 1 (chopped), Garlic - 2 flakes 3. Carrot - 175 g (chopped) 4. Tomato - 450 g (boiled and peeled), Apple - 1 (peeled, remove seeds and chopped), Thyme - few sprigs, Rosemary - few sprigs, Bay leaves - 3, Vegetable stock - 1 l, Salt, pepper powder - as needed 5. Double cream - 4 tbsp 6. Bread cubes - 4 tbsp (toasted)

Preparation

1. In a large heavy based saucepan, heat butter and oil. 2. Add onion and garlic to it and sauté for 10 to 15 minutes on a low fire. Onions should become soft. Add carrot and cook. Stir till the oil has been absorbed. 3. Add all the items in the fourth ingredients and boil. When done, cook covered for 45 minutes. 4. Take it off the fire. Cool. Grind for a consistent puree. 5. Return to a clean pan and heat. Season to taste. 6. Pour soup in individual bowls and garnish with a spoonful of cream and bread cubes. Alternatively, add a spoonful of whipped cream and some chives over it.

Open Masala Dosa Special

A masala dosa that has nothing to hide. What you see is what you eat!

Ingredients

01. Jowar (powdered) - 2 cups 02. Rice flour - ½ cup 03. Onions (chopped) - 3 04. Green chillies (chopped) - 3 05. Cumin seeds - ½ tsp 06. Coriander leaves (chopped) - a bunch 07. Salt - to taste 08. Oil - 2 tbsp

Preparation

01. Add water to the jowar and the rice flour to make the batter. 02. To this, add the chopped onions, green chillies and the coriander leaves and mix it well. 03. Add the required amount of salt. 04. Place a nonstick tawa on the fire. When it is hot, pour a ladlefull of the batter and spread it around like the regular dosa. 05. Add a few drops of oil and fry the dosa for some time. Turn over the other side and repeat the same procedure. 06. When it is well cooked, transfer the dosa to a plate and serve it hot with the chutney of your choice.

Folded Chappathi

Are you in a mood to try out a new recipe for dinner? Here’s the right choice. Surprise your family with these special chappathis. Roasted in ghee, soft and fluffy, watch this Malabar chappathi turn into a special treat for the whole family...

Ingredients

01. Wheat flour - 2 cups 02. White flour - 1 cup 03. Water (luke warm) - 2 cups 04. Salt - to taste 05. Ghee - 2 tbsp

Preparation

01. Knead the wheat flour, white flour and salt with luke warm water to a dough. 02. Now divide the dough to lemon sized balls and roll out to thin chappathis. 03. Dab a little ghee on the inside of each chappathi and fold from all four sides inward to form a thick square shaped chappathi. 04. Grease a griddle with some ghee and cook the chappathis over a low flame till both sides cook evenly. 05. Serve hot! For once forget the calories and sit back and relish the taste.

Potato and Tomato in Red Gravy Special

A fantastic vegetarian dish so easy to prepare and yet tastes great with chappathis or pathiris. Don’t miss out this recipe!

Ingredients

01. Potato, peeled and cut into pieces – 250 g 02. Tomato, chopped – 1 large 03. Onion, chopped – 1 large 04. Red chilli powder – 2 tsp 05. Turmeric powder - ½ tsp 06. Fennel powder - ½ tbsp 07. Salt – to taste 08. Coconut oil – 2 tbsp 09. Garlic, crushed - ½ tbsp 10. Curry leaves – a few

Preparation

01. Pressure cook the potato, tomato, onion, red chilly powder, turmeric powder, fennel powder and salt together for two whistles and keep aside. 02. Heat the coconut oil in a pan and sauté the garlic and curry leaves. 03. Add the pressure cooked potato masala and stir. 04. It’s done already! Serve sizzling hot with chappathis, parottas or pathiris.

Onion Ring Fry

A vegetarian starter that is sure to be the centre of attention at any party!

Ingredients

01. Onions (large sized) - 2 02. Refined wheat flour (Maida) - ½ cup 03. Rice flour (roasted) - ½ cup 04. Red chilli powder - ½ tsp 05. Black pepper powder - 1 tsp 06. Turmeric powder - ½ tsp 07. Asafoetida - ¼ tsp 08. Cumin seeds (powdered) - ½ tsp 09. Curry leaves (chopped) - a few 10. Coconut (grated) - 1 tbspn 11. Oil (heated) - 1 tbspn 12. Salt - to taste 13. Oil - to fry

Preparation

01. Remove the outer layers of the onions. Slice the onions horizontally into neat circles. 02. Separate the onion rings from one another. 03. In a bowl, mix together the maida, rice flour, red chilly powder, black pepper powder, turmeric powder, asafoetida, powdered cumin seeds, curry leaves, grated coconut, one tablespoon of hot oil and salt. 04. Add the required water to make it a thick, flowing batter. 05. Gently dip and coat the onion rings in the batter and deep fry in hot oil, in batches, till golden brown. 06. Serve hot with sauce or chutney.