Cook Without Book

Sambhar (South Indian Dish) Presenting an easy way to make a typical south indian sambar. Preparation Time:  15 mins Cooking Time:  25 mins Makes 5 to 6 servings Ingredients 1 1/2 cups   toovar (arhar) dal 6 to 8   drumsticks  pieces 1 tsp   mustard seeds ( rai / sarson) 1 tsp   turmeric powder (haldi) 1/2 tsp   fenugreek (methi) seeds 6 to 7   curry leaves (kadi patta) 2 tbsp   tamarind (imli) pulp 2  pinches  asafoetida (hing) 4   whole dry kashmiri red chillies 2 tbsp   sambhar masala 7   shallots (madras onions) 2 tbsp   oil salt  to taste chopped coriander (dhania)  to garnish Method Wash the dal thoroughly and add 3 cups water and little turmeric, mix well and pressure cook the dal for 2 whistles. Heat 2 tbsp oil in a kadhai and add the mustard seeds and fenugreek seeds. when the seeds crackle, add the dry red dried chillies, asafoetida, curry leaves and fry f...

Medu vada is a traditional favourite of south india that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja days. Grind the batter with just enough water to make a soft but not watery dough – as it’s the consistency of the batter that determines how soft and shapely the vadas turn out, and of course how many compliments you reap! after all, ‘medu’ means soft, and the wadas must live up to the name. Take care to make the vadas as soon as the batter is made, as they will absorb too much oil if left to ferment. Also, forget not the hole in the centre for it is the defining feature of medu wadas! Soaking Time: 2 hours. Preparation Time:  15 mins Cooking Time:  30 mins Makes 8 medu vadas. Ingredients 1 cup   urad dal (split black lentils) 3   green chillies  , roughly chopped 3 to 4   peppercorns (kalimirch) 8 to 10   curry leaves (kadi patta) 1 tsp   ginger (adrak) salt  to taste c...

As the name suggests, this dosa is paper-thin, golden brown and crispy. In hotels, it is served as a huge roll because it is so thin, a large dosa can be made with just a ladle or two of batter! served hot with chutney and sambhar, paper dosa is truly an irresistible dish that is loved by all, especially children. Add your private note Preparation Time:  10 mins Cooking Time:  15 mins Makes 10 to 12 servings Ingredients 1/2 cup   raw   rice (chawal) 3/4 cup   urad dal (split black lentils) 1/2 cup   rice flour (chawal ka atta) salt  to taste oil  for cooking To Serve sambhar Method Wash and soak the raw rice and urad dal for about 4 hours. Drain, add the rice flour and salt and grind to a smooth paste using enough water to get a batter of coating consistency. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa...