Shall we share our family's traditional recipe

Hi all,

I posted the following thread in a wrong section so i am re-posting it here.

---------------

Every family has a [COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif][COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif]recipe[/font][/font][/color][/color] which runs through their tradition. Why dont we all share those among us, either a veggie delight or NV item or a sweet... anything...not necessarily to be an item prepared on occassions it can also be an [COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif][COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif]easy [/font][COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif]meal[/font][/color][/font][/color][/color] for our daily menu.

Shall we proceed??

Since i started the thread let me post the first recipe.It is called manjal sambar in our place. And this goes very well for paniyaram or for crispy dosas.


Manjal Sambar:

Ingredients:(Serves 2)

T.Dhal - 3/4 cup
Small Onion - 10
G.Chillies - 6
Idli or Dosa batter - 1 & 1/4 tsp
Turmeric powder - As Required
Salt - As Required

For Seasoning:

Mustard seeds
Split U.Dhal
Asafoetida powder
Red chilli - 6
Finely Chopped big onions - 1/4 cup
Curry Leaves
Oil for seasoning

Method:

Boil T.dhal in a vessel ( do not pressure cook , coz it brings a different texture and taste) with turmeric powder. When it is almost done add small onions, g.chillies and salt.And also add 1 & 1/4 tsp of idli batter or dosa batter to it. When all are well cooked, take away from the stove and mash it well.

You can add little excess water than usual sambar for boiling, coz the final consistency after mashing the dhal shud be like rasam(Watery as rasam).

Take a kadai, heat oil and season the necessaries and add it to the sambar and serve hot for dosa's or paniyaram.

Tip :
If u soak dhal in hot water few hrs b4 cooking boiling in an open vessel will not be an issue.

Sinduja, Nice idea and easy also. It goes well with idli and dosa.