Kadamba Sambar Sadam Recipe | HungryForever

Kadamba sambar recipe will go perfectly with a bowl of steamed rice! & Lets see how to make this easy kadamba sambar for rice. 

INGREDIENTS

• 250 grams pumpkin chopped
• 250 grams yellow pumpkin chopped
• 2 carrots chopped
• 10 beans chopped
• 1 sweet potato chopped
• 1 chow chow chopped
• 1 Potato chopped
• 1 large ball of tamarind
• 2 1/2 tbsp Salt
• 1 tsp mustard
• 3 green chillies slit

For the sambar podi

• 1 tbsp jaggery
• 100 grams dhaniya
• 50 grams Red Chilly
• 1/2 tsp Hing
• 100 grams Bengal gram
• 2 tbsp gingely oil
• 1 cup Coconut roasted and grated
• 150 grams thoor dal

INSTRUCTIONS

Making the podi

1. Roast the dhaniya, chilly, hing and Bengal gram in one tablespoon of the gingely oil.
2. Allow them to cool and then grind for a minute.
3. Roast the coconut for one to two minutes in a pan.
4. Add the coconut to the grinded mixture and grind again.

Making the sambar

1. Soak the tamarind in ten cups of water for half an hour.
2. Discard the tamarind pulp and reserve the water.
3. Cook the thoor dal.
4. Cook the vegetables in hot water for ten to fifteen minutes.
5. Pour in the tamarind water to the vegetables and add the salt, the grinded podi and the jaggery.
6. Boil this mixture for ten minutes.
7. Fry the mustard and green chillies until the mustard bursts.
8. Add this to the sambar mixture and allow it to boil for five minutes.
9. Stir in the thoor dal and cook for ten minutes.
10. Lower the flame of the stove and cook for ten more minutes, stirring occasionally.
11. Remove the sambar from the stove and enjoy!

Recipe Link: https://www.hungryforever.com/recipe/kadamba-sambar-sadam/

Channa Pulao Recipe | HungryForever

Channa Pulao is a flavourous and a very simple dish. As channa is rich in protein and fiber, this pulao is incredibly healthy and makes a wholesome meal.Try this Chana Pulao recipe which can be served during dinner or lunch with any raita of your choice.

INGREDIENTS

• 3 cups Chickpeas boiled kabuli chana
• 3 cups cooked rice
• 4 tablespoons ghee
• 1 teaspoon Cumin seeds
• 3-5 cloves garlic roughly chopped
• 3 green chillies chopped
• 1 inch Ginger chopped
• 2 medium onions chopped
• 3 medium tomatoes
• 1 teaspoon red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon Garam masala powder
• Salt to taste
• 2 tablespoons fresh coriander leaves chopped
• 1 tablespoon fresh mint leaves chopped
• 1 Lemon juice

INSTRUCTIONS

1. Heat 3 tbsps ghee in a non-stick pan and add cumin seeds. When their colour changes, add garlic and sauté till it turns golden.
2. Add green chillies and ginger and sauté on medium heat for 1 minute. Add onions and sauté till translucent. Add tomatoes and cook till soft and mushy.
3. Add red chilli powder, turmeric powder, coriander powder and garam masala powder and cook on medium heat for 1 minute.
4. Add chickpeas, salt and 2 cups cooking liquor and mix well. Add coriander leaves and mint leaves and cook for 5-7 minutes.
5. Add rice, remaining ghee and lemon juice and mix well. Cook for 4-5 minutes on medium heat.
6. Transfer into a serving platter and serve hot.

Recipe Link : https://www.hungryforever.com/recipe/channa-pulao-recipe/

Mushroom Biryani Recipe | HungryForever

Mushroom biryani https://www.hungryforever.com/recipe/mushroom-biryani-recipe/is so simple to prepare and tastes delicious. It can be prepared in a jiffy. Today let us learn how to make mushroom biryani using our easy mushroom biryani recipe. 

INGREDIENTS 

• 250 gram sliced mushrooms
• 500 gram basmathi rice or any fragrant rice
• ½ cup Yogurt (Curd)
• 1 tomatoes
• 1 medium onion sliced thinly
• mint/ pudina Chopped
• coriander leaves Chopped
• 1 ½ tbsp ginger garlic paste
• 2 green chili sliced
• 3 tbsp Oil
• ½ tsp red chili powder

Dry spices to temper

• 1 star anise
• ½ tsp shahi jeera
• 2 green cardamoms
• 1 cinnamon stick
• 4 Cloves

To powder

• 1 Strand of mace
• 4 green cardamoms
• small cinnamon stick
• 6 Cloves
• pinch of grated nutmeg (optional)
• 1/2 tsp stone flower / dagad phool / kalpasi (optional)
• 1/2 tsp saunf / fennel seeds

INSTRUCTIONS

Preparation

1. Wash and soak rice for at least 20 minutes.
2. Powder the ingredients mentioned under to powder. Set this aside

Making mushroom biryani

1. Heat a pan with oil, add the dry spices to temper.
2. When they begin to sizzle, add onions and chilies and fry till golden.
3. While the onions fry wash and chop mushrooms.
4. Add ginger garlic paste and fry till the raw smell dis appears.
5. Add yogurt or tomatoes and fry till the oil begins to separate. While this cooks, bring 3 ½ cups water to boil in a large pot.
6. Add red chili powder, powdered masala, mint and coriander leaves and fry for about 1 to 2 minutes.
7. Add mushrooms, fry on high for 2 minutes. Add boiling water to the mushroom mix and add rice & salt. Boiling water is added to prevent the mushrooms get soaked up in cold water. If you don’t mind eating mushy mushrooms, you can add cold water and bring it to a boil.
8. Cook till the rice is fully cooked. If needed sprinkle some water.
9. Garnish with coriander leaves
10. Serve mushroom biryani with onion raita.

Recipe Link : https://www.hungryforever.com/recipe/mushroom-biryani-recipe/