Ratna-Cafe Style Sambar | Pressure Cooker Sambar Recipe

I don't exactly remember when was the first time I had my first taste of Ratna-cafe Sambar,I just remember we heading there every weekend for our dose of Sambar-Idli and dosas.Mostly for the Sambar.It was different from the usual ones.Maybe the masala they used or maybe their secret recipe,it just was irresistible.For eating two idlis,we required at least one big container of Sambar and the best part is,they kept serving it with a smile on their faces!

So when I came across this recipe for Ratna-Cafe Style Sambar,I just couldn't let it go from my mind.I decided to try it and see if it matches the taste,especially because the recipe was supposedly handed down from someone who worked at the Cafe.

I think the result is almost 90% close to the original one.If my memory(or maybe taste buds?)serve me right,the Sambar had a distinct flavor of coriander,so next time I'd increase the amount of coriander used.Other than that,it is a wonderful recipe.Moreover,it is made in a pressure cooker.You just need to get a few things ready and the final cooking is done in a PC.

Ratna-Cafe Style Sambar Recipe
Recipe Source - Kannamma Cooks

Ingredients

For the Sambar Masala

Ghee - 1 tsp
Dried Red chillies - 4
Coriander seeds - 1 tsp {I'd increase it to 2 tsp next time}
Fenugreek seeds - 1/4 tsp
Urad dal - 1/2 tsp
Grated coconut - 1/4 cup
Onion - 1/2 of a medium sized,chopped
Tomato - 1,chopped
Green chilly - 1,chopped
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/4 tsp
Jaggery - 1 tsp
Salt - 1 tsp
Water - 1/4 cup

For cooking dal 

Toor dal - 1/4 cup
Moong dal - 1/4 cup
Water - 2 cups

Vegetables

Tomato -2,chopped
Drumstick - 1,chopped to 1' pieces
Pumpkin - 1/2 cup,chopped
Curry leaves - 1 sprig
Water - 1/2 cup

For the Tadka

Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp

Method

Pressure cook dal till soft and mushy.Keep aside.
Prepare the sambar masala base - 

In a kadai add ghee and add in the red chilly,coriander,fenugreek and urad dal.Roast till the dal turns golden brown in colour.Mix in the grated coconut and roast till golden.Remove to a plate and let it cool down completely.

Into a mixer jar,add the roasted ingredients along with tomato,onion,green chilly,asafoetida,turmeric powder,chilly powder,jaggery salt and water and grind to a smooth paste.

Take a pressure cooker{I used a 2ltr SS cooker}and add the tomato,curry leaves and water.Add in the vegetables,cooked dal and on top of it add the ground masala.

Do not mix at this stage.
Close the cooker with the lid and cook for 2 whistles on high heat.Let the pressure release normally.Open and mix gently.
In a tadka pan,add ghee and splutter mustard seeds and jeera.Add the tadka to the cooked sambar.

To serve - Into a small bowl,place idli and top it with sambar and a tsp of ghee.We like something crunchy with this so I added a tsp of Mixture/Chivda.

This Sambar thickens as it cools down,so feel free to add warm water as required to loosen it to the consistency you like.

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Aloo Capsicum Sabzi | Dry Sabzi for Roti

Roti-Dal-Sabzi can make me a very happy person.I hear my friends complain all the time about the trouble of kneading the dough,rolling the chapathi and cooking it on the tawa in this blistering Chennai heat,but me,anything is bearable when you are rewarded with warm,soft chapathis,even better when paired with delicious side dishes like these.

When I was pregnant and perennially hungry,I used to make chapathi in bulk and store in the fridge.Whenever hunger pang struck me,I heated up one chapathi,added any sabzi cooked that day on top,rolled and relished.My amma says that's the reason why Arjun loves chapathi :)

Aloo-Capsicum sabzi is a very simple one you can whip up in a jiffy.It is inspired by my friend's cook who made this while we were at her place for dinner one night,along with some Jeera rice and Paneer Makhni.

Aloo-Capsicum Sabzi

Ingredients

Potato - 2 medium,thinly sliced
Capsicum - 1 medium,sliced
Oil - 1 tbsp
Jeera - 1/4 tsp
Onion - 1 medium,finely chopped
Red Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt to taste
Coriander leaves - 3 tbsp,finely chopped

Method

In a kadai heat oil and splutter jeera.Add onions and saute till it softens lightly.

Add the masala powders and give a quick mix,take care the flame is on low so that the spices do not burn.

Mix in the potato and capsicum,add salt to taste.Mix well so that the spices and salt coat the vegetables well.
Cover and cook on medium heat till the vegetables are cooked.No need to add any water.
Once the vegetables are cooked,open the lid and keep the flame on high so that the vegetables crisp up a bit.Mix in coriander leaves and switch off flame.

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Chocolate Chip Muffins | Easy Baking Recipes

Ever since I started baking,one thing I love to see is people relishing the bakes I make.I would say the joy is even sweeter than eating those bakes myself.I learned baking the hard way,with no one to guide and no prior baking experience whatsoever,so the joy according to me is immeasurable.

You can imagine my happiness when my toddler demands 'kekka'(that's how he says cake!)whenever he sees me mixing the batter and putting stuff inside the oven.Be it cake,cookie or a cupcake,he enjoys it all with a big smile on his face.In the beginning I was slightly apprehensive feeding him sugary treats,but who am I kidding? Homemade stuff is any day better than store bought and I am content knowing that only the best of the ingredients have gone into the stuff he eats,so what if it has sugar.

These muffins make for a perfect snack treat.I usually make a batch and refrigerate after a day(given the hot climate here,in Chennai).Before feeding Arjun,I keep the muffin outside for an hour or so and it would be perfect with a cup of warm milk.I added a combination of white and milk chocolate chips.You can add dried fruits or nuts to the batter instead of chocolate chips for variety.

The cinnamon-sugar topping is the star of the recipe if you ask me :) It gives the muffins a nice crunch and a distinct texture.

Chocolate Chip Muffins
Recipe source - JoB

Ingredients (Makes 12 regular size muffins)

Butter - 1/2 cup,unsalted - melted and cooled
Eggs - 2,large
Milk - 2/3 cup
Vanilla extract - 1 1/2 tsp
All purpose flour - 2 cups
Sugar - 2/3 cups
Baking powder - 2 1/2 tsps
Salt - 1/4 tsp
Chocolate chips - 1 cup (I used half white and half milk chocolate chips)

Topping

Sugar - 1 tbsp
Cinnamon - 1/2 tsp,ground

Method

Preheat the oven to 190C.Grease or line a 12 cup muffin tin.
In a bowl,whisk together eggs,milk and vanilla extract.In another large bowl whisk together the flour,sugar,baking powder and salt.Stir in the chocolate chips.
With a spatula fold the wet ingredients along with the melted butter,into the dry ingredients and stir only until the ingredients are moistened and combined.(over mixing will result in tough muffins)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. 
In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.

Step By Step Procedure

Preheat the oven to 190C.Grease or line a 12 cup muffin tin.

In a bowl,whisk together eggs,milk and vanilla extract.

In another large bowl whisk together the flour,sugar,baking powder and salt.

Stir in the chocolate chips.

With a spatula fold the wet ingredients along with the melted butter,into the dry ingredients and stir only until the ingredients are moistened and combined.(over mixing will result in tough muffins)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. 

In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. 

Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.

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