Month: October 2023

Ingredients:

• Toor dal
• mustard seeds
• curry leaves
• hing
• sambar powder
• tamarind paste (You can use minced tomato if tamarind is not available.)
• carrot 1
• radish 1/4
• egg plant 3  
• salt
• oil 

Method:

Take required quantity of Toor dal. 

In a pressure cooker, add little oil. Add little mustard seeds, curry leaves and pinch of hing and heat till the mustard seeds splutter.  Add washed Toor dal and 1 cup water. Add salt.  

Close the lid and heat the pressure cooker in high flame.  When the pressure reaches maximum, as indicated by the sound, lower the flame and keep it at low for 5 minutes. After 5 minutes switch off the burner. 

When the pressure subsides by itself, open the lid.  Mix the dal to a smooth consistency with a spoon. 

Take vegetables according to your desire, not too many at the same time.  

Cut the vegetables in small pieces.  Fry them a little in oil, add little water and salt . When the mixture boils, close the lid of the vessel and cook in low flame for 10 minutes.  For egg plants, only 4 minutes is enough. 

Open the lid.  Add these cooked vegetables in the cooked sambar dal. 

Now take about 1 table spoon of sambar powder, 1 table spoon of tamarind paste and mix with water.   Add this mixture to the dal and vegetables in pressure cooker.  Add more water if required, to have the dal in the right consistency. Boil the mixture. Sambar dal is ready to be served hot with rice.

Ingredients:

• few small eggplants (2-5) or zucchini (1-2) 
• 1 large onion, chopped
• 2 cloves garlic, minced (optional)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 bag (16 oz) frozen corn kernels
• Salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1 red bell pepper, chopped (optional)
• 1 green bell pepper, chopped (optional)
• Optional: 1 teaspoon ground cumin, 1 teaspoon paprika, a pinch of dried oregano and chili according to taste

Instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. If you’re using garlic, you can add it and sauté briefly until fragrant.

2. Add the diced eggplant or zucchini to the pot and cook until they start to brown and soften.

3. Sauté the chopped red and green bell peppers until they become slightly tender and develop some color.

4. Pour in the diced tomatoes (with their juice) and kidney beans. Stir to combine.

5. Add the frozen corn to the chili, mixing it in with the other ingredients.

6. If desired, you can add the optional ground cumin, chili, paprika, and a pinch of dried oregano at this point. Stir to combine with the vegetables.

7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.

8. Taste and adjust the seasonings if needed, adding salt and black pepper to your preference.

9. Serve your vegetarian German-style chili hot.

Ingredients:

• 4 small pre-cooked beets
• 4 medium potatoes, peeled and diced
• 1 carrot, peeled and diced
• 1/2 large onion, finely chopped
• 1 can (15 oz) kidney beans
• 4-5 pickles (dill or sour)
• 1-2 tablespoons pickle juice
• 2-3 tablespoons vegetable oil (sunflower or olive oil)
• Salt and pepper to taste

Instructions:

1. Place the diced potatoes and carrot in a pot of boiling water. Cook them together until they are tender. This usually takes about 20-30 minutes.

2. Once cooked, drain the diced potatoes and carrot and add them in a large salad bowl

3. Peel and dice the pre-cooked small beets into small, uniform cubes. Place them also into the salad bowl and also add the finely chopped onions. 

4. Dice the pickles and add them as well together with 1-2 tablespoons of pickle juice. 

5. Add the drained and rinsed kidney beans to the mixture.

6. Finally add the vegetable oil as well salt and pepper. Mix everything gently but thoroughly.

9. Cover the salad and refrigerate for at least 2 hours, or overnight if possible. This allows the flavors to meld.

10. Enjoy this classic and memorable dish. Tastes best with fresh bread and sausages.