VEGETABLE SAMBAR(SHORT CUT METHOD) – INSTANT POT

Vegetable Sambar ( Short cut Method) without adding soaked dal – Instant Pot 

 Many of you must be knowing how to prepare Vegetable sambar. But do try my  version of Short cut Vegetable Sambar without Cooking Dal separately or adding everything  directly in INSTANT POT. Even in Instant Pot you must be adding soaked dal which may not be cooked properly or you won’t get the right consistency like  traditional method of cooking dal  in Pressure cooker. Check my Sambar masala paste I shared in the Ingredients and how much  water we need to add so you don’t have a burnt bottom . Here is the Simple recipe .

Recipe for 4 to 6 .

INGREDIENTS :

1. Channa Dal – Handful  ( Soaked)

2. Vegetables ( Chopped) – Medium Lauki( Bottle gourd) , Tomatoes – 2 , Potatoes – 2 ( Peeled and chop into circles ) , Carrots- 10 ( Chopped bite size) and Drum stick 

3. Water – 4 Measuring cups

4. Sambar Paste  – Dry roast 1 /2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds, 5 Pepper cons, 3 Red chillies . Cool and Grind with 2 tbsp dry coconut , 3 cloves of Garlic and small piece of Ginger. Add One chopped tomato and One measuring cup water and grind into fine paste .

5. Tamarind – Small Lemon size  ( Soak in warm water and extract the juice – One measuring cup juice)

6. Jaggery – 2 tbsp or accordingly 

7. Salt and Turmeric – 1/4 th tbsp

8. Oil – 1 tbsp and Ghee – 1 tbsp

9. Finely chopped Coriander and Curry Leaves

10 . Tadka ( Seasoning) – 1 tbsp Black split urad dal, 1/2 tbsp Cumin seeds, 1/2 tbsp Mustard seeds and 2 Red chilies and Hing – Pinch 

METHOD : 

1. Dry roast the spices and grind into fine powder . Then add  One Chopped Tomato and One Measuring cup water and grind into fine paste.

2. Grind Soaked Channa dal with One measuring cup water. Transfer to the Sambar paste Bowl . 

3. Add Jaggery , salt, Tamarind extract water  and 2 Measuring cups water. Check for Consistency and add accordingly .

4. Turn IP on saute mode . Add Oil and Ghee. Add Black split urad dal , Mustard seeds, Cumin seeds, red chillies , Curry leaves followed by finely chopped Onions. season with Salt and Turmeric.

5. Once Onions are light brown add Chopped Vegetables except tomato . Cover with glass lid and cook for 3 to 4 minutes.

6. When vegetables are half cooked add the Sambar Paste water and Chopped tomato  . Mix well . Cancel saute button . Manual 8 minutes .NPR after 10 minutes.

7. Taste for salt and spices and add accordingly. Add chopped Coriander leaves and Half tbsp Ghee .

Note : You can add Tadka one more time with 1/2 tbsp Oil , 1/2 ghee and Black split urad dal , Mustard seeds and Cumin seeds. 

 

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NAVRATRI RECIPES

Navratri Prasadam. imageCoconut Rice, Blackeyed Beans Sundal and Mixed Pudding.

Recipe for Coconut Rice :image

  1. Heat 1 tbsp. Oil and add 1 tbsp. Cumin seeds. When brown add 1/4 th cup fresh or dry coconut . Mix and switch off the stove 
  2. 2.Add One cup Cooked rice , Chopped Green chillies (2) , Chopped Ginger -2 tbsp. , Curry Leaves and finely chopped Coriander Leaves. .  
  3. 3.Season with salt and freshly grounded Black pepper.

Recipe for Mixed Pudding :image

Serves 4.

1. Heat 1/2 tbsp. Ghee and fry 1/2 cup Broken Nuts . 1/4 th cup Raisins and 2 Handfuls Whole wheat Vermicelli, 2 tbsp. Wheat rava  .

2. When Vermicell is Brown , add 1/2 cup soaked Sabudana , 3 glasses( 24 Ounces ) Milk . Mix well and Bring to boil .

3. Once milk comes to Boil add Powdered Jaggery( 4 tbsp. or accordingly ) and Powdered Cardamom . Mix well .

SERVE WARM

Recipe for Black eyed Beans Sundal : image

 1. Soak 1/2 cup Blackeyed Beans Overnight . Pressure cook with 1/4 th cup water , little Salt for 2 Whistles . When Pressure comes down transfer to a Bowl without Water . Cool before Cooking .

2 .Heat 1 tbsp. Oil and add Cumin seeds . When Cumin seeds are Brown add One Cup Cooked Black eyed Beans and 1/4 th Cup Coconut, Curry Leaves . Mix well and switch off the stove.

3.Add Chopped Green Chillies , Ginger and Finely chopped Coriander Leaves .

4. Season with Salt and freshly grounded Black Pepper.

NOTE : Adding Green Chillies after switching off the stove , will not be Spicy for kids.

TIPS ON STORING VEGETABLES FOR MORE THAN TWO WEEKS

Tips on storing Vegetablesimg_0611 for more than two weeks. img_0613 

These Vegetables I bought last week but still look fresh. This is how I store Vegetables and they stay fresh for more than 2 Weeks . I buy Vegetables every 2 weeks.

Note : You can use Paper towels for Wrapping the Vegetables again when they are dry or Use to Clean kITCHEN floor .

1. When I buy Vegetables I air dry them for 2 Hours .  Don’t wash . You need Paper Towel Roll and Plastic Bags or Zip lock Bags to Wrap Vegetables .

           Storing TINDORA , OKRA , ARBI , INDIAN CLUSTER BEANS , INDIAN BROAD BEANS : Place a Paper towel in a Plastic Bag or Zip lock Bag and keep Vegetables on the Paper towel . Cover the Vegetables with One full sheet or two Single sheet Paper towels . Squeeze out all air and tie a knot in case of Plastic Bag   and same with Zip lock Bag.

2. First week I use Vegetables like Tindora, Okra, iNDIAN CLUSTER BEANS , Indian Broad Beans  , Green Squash , Ridge Gourd , Riped Tomatoes ,  Half of the Eggplant  and Bitter gourd  so on .

                 In case of Bittergourd ( Karela) Wrap them individually in 2 single sheets or One full sheet . Place in Plastic bag or in Ziplock Bag . Squeeze out air and tie a KNOT or seal the Ziplock Bag. If you don’t use them in 3 days . Take them out air day and wrap one in Single sheet and into Ziplock Bags . or Wash and dry them and store in RUBBER MAID BOXES . STAYS good for more than 10 days.

3. Following week I use Cauliflower, Cabbage, Carrots ( Half first week and Half second week) , Raw Banana , Arbi , Yellow Cucumber and so on . These vegetables has more Shelf Life.

In case of CAULIFLOWER remove LEAVES . Separate FLORETS and Wrap in 2 full sheets of Paper towel .

4. Weekend whatever Vegetables are left I air dry them for Couple of hours . Again Wrap them with Paper towel and into Plastic Bag or Ziplock Bag.

5. In case of GREEN SQUASH ( Lauki) I Use  3 full sheets to wrap . This way they stay good for 2 weeks . After 4 days  air dry for couple of hours and wrap in fresh paper towel and store in Plastic Bag. 

Same in case of PURPLE EGGPLANT, YELLOW CUCUMBER , RAW BANANA , MANGO . Wrap individually with 2 single sheets.

6. TOMATOES – I buy both Raw and RIPE . First week I use RIPE and following week semi riped or full riped tomatoes and in Boxes . I recycle the Tomato boxes in case I buy them from local store and not in Boxes  . Tomatoes stays good for more than 2 weeks in the Boxes. Every 4 days  I leave them on Kitchen counter for Couple of hours . So they don’t get freezer burn. 

7. POTATOES, ONIONS and GARLIC I leave on KITCHEN COUNTER .

8 . In case of SPINACH I buy prewashed in a Box . I place one Single Sheet on the bottom , MIDDLE  on TOP . I use Spinach for daily Cooking I leave on Kitchen counter for 30 minutes to avoid Freezer Burning.

8. In case of GREEN CHILLIES remove stems and Wrap few  in 3 to 4  full sheet paper towels and into Ziplock Bags . Change Paper towel every 4 days  if any left and Wrap in new Paper towel and  air dry for an hour .

9. GINGER also I wrap in Paper towel  and into Ziplock Bag .

10. CURRY LEAVES , MINT and METHI(FENUGREEK LEAVES) separate leaves from stems and WRAP in PAPER TOWEL and in ZIP LOCK . Squeeze out air and lock it.

11. CORIANDER , CILANTRO , PARSLEY buy with less water sprayed . And use 4  full sheets of PAPER TOWEL for Wrapping few sprigs in each Paper towel   . Store in Ziplock and Squeeze out excess air . Stays fresh for more than  one week.

12. Sorrel Leaves or Ambadi or Gongura : Separate leaves from Stems and Wrap in  a Paper towe land store in  a Plastic Bag or Wrap all leaves in 2 full Sheets and into Ziplock Bag . Squeeze all air from Ziplock Bags.

13. Banana Peppers – Wrap individually in a Single sheet and Place in a Zip lock  Bag and Squeeze out all air. Stays good for 2 Weeks, Change Paper for every 4 days if any left and leave for Couple of Hours on Kitchen counter.

14. CABBAGE and CAULIFLOWER :  Remove the plastic wrap from Cabbage and wrap with 4 single sheets and into Plastic Bag . Store above the Fruit Box . Third compartment . Stays good for 2 weeks . After 4 days take out and air dry for couple of hours and Wrap in fresh papaer towels.

                    CAULIFLOWER : Remove the leaves and separate florets. Wrap few florets in 2 single sheets and wrap like a pocket . Repeat with the rest of florets. After 4 days if any left wrap in fresh papaer towel .

15 . LIME or LEMON : If you buy a bag store in Door . Stays good for month . In between you check for spoiled Ones and air dry  for couple of hours. You can even wrap them in Paper towel and into Ziplock Bag. 

NOTE :

1. In case of Coriander , Green Chilies , Ginger , Spinach whenever you take out leave on Kitchen Counter till you finish Cooking to avoid freezer burning.

2. Remove air from PLASTIC BAG or ZIPLOCK bag before storing. 

3. STORE VEGETABLES in Fruit boxes and Lower Shelf of Fridge.