CHAI KA MASALA

Nothing like using home made masalas and I have made this Chai ka Masala using ginger skins/peels for the event organised by Nithu Bala - BEST OUT OF WASTE.

Usually we end up throwing the peels when we grind ginger paste.

Ingredients:

Green cardamoms ...... handful

Cloves .................. 3-4

Cinnamon stick .... 1 small piece

Black pepper corns... 10-12

Aniseed/fennelseed/saunf... 1 tbsp.

Ginger peels ....... 1/2 cup

Tulsi leaves ........ 10-15.

Method:

1. Wash and wipe the ginger well before peeling. Peel out the skins, spread them on a paper towel and dry them in the microwave for 1 minute first. Open and mix them and repeat doing this 3-4 times until they are crisp.(If the peels are thick then crush them in a pestle and mortar before drying them)

2. Repeat the same process with Tulsi leaves.But Tulsi takes lesser time.

3. Put all the other dry spices in a bowl and microwave for half a second.

4. Grind everything together and store in an air-tight container.

SAMBAR

Ingredients:
Toor dal ..... 1 cup
Tamarind juice .... 2-3 tbsps.
Jaggery ....... a small piece.
Tomato ................. 1
Onion ................... 1 ( or small onions)
Drumsticks ......... 1 (optional) peel and cut into 2-3 inch pieces.
Green chillies .... 1-2
Turmeric powder ... 1/4 tsp.
Red chilli powder ... 1/2 tsp.
Salt ................. to taste.
Coriander leaves ... handful.
For tempering :
Mustard seeds ..... 1 tsp.
Cumin seeds ........ 1 tsp.
Asafoetida ............ a pinch
Dry red chillies .... 2-3
Garlic ............. 2-3 cloves
Curry leaves ......... a sprig
Oil
To make sambar powder:
Dry roast:
Coriander seeds ... 1 tsp
Cumin seeds ........ 1 tsp.
Methi seeds ........ 1/4 tsp
Dry red chillies .... 2
Chana dal ............. 1 tsp.
Dessicated coconut ... 1 tbsp.
Cloves ................... 2
Cinnamon ... a small piece.
Method:
1. Soak the toor dal for 2-3 hours. Cook it in the pressure cooker( 2-3 whistles)
2. Dry roast and grind the sambar powder and keep it aside.

3. In a pan heat a little oil. Add the tempering ingredients. when the seeds crackle, add the onions and stir fry for 1 minute.Now add the crushed garlic, tomato and the dry spice powders and mix well.Add the salt, jaggery, tamarind juice, drumsticks and dal. Bring to boil adding sufficient water. Simmer until the drumsticks are cooked.(any other vegetable of your choice can replace the drumsticks)
4. Garnish with coriander leaves and serve.

TOMATO UPMA

Ingredients:
Semolina .... 1/2 cup
Water ......... 2 & 1/2 cups (boiled)
Tomato ...... 1 chopped finely
Tomato puree ... 1-2 tbsps.
Onion ............... 1 chopped finely
Green chillies .... 1
Red chilli powder ... 1/2 tsp
Turmeric powder ... 1/4 tsp.
Sambar powder ...... 1 tsp. (optional)
Ginger ............. 1tsp. (grated)
Ghee ............ 1 tbsp
Oil ............ 2 tbsp.
Salt .......... to taste
For Tempering:
Dry red chillies .... 2
Curry leaves ....... 7-8
Cashewnuts ........ 4-5
Cumin seeds ....... 1 tsp
Mustard seeds .... 1 tsp.
Asafoetida .......... a pinch
Method:
1. Heat oil in a pan. Add all the tempering ingredients. When they crackle add the chopped onion, green chillies and grated ginger. Stir fry for a minute.
2. Now add the chopped tomato, salt, turmeric powder, red chilli powder, tomato puree and the sambar powder. Mix well and add the semolina and stir fry for a minute till everything is blended.
3. Reduce the flame and add the boiling water stirring continuously to avoid lumps. At this stage add the ghee and mix it well.
Serve hot immediately with any chutney. This upma tastes good even without any chutney.
(you can prepare everything before and add the water when you are ready to serve.For variation you can also put green peas or carrots if you like.

PANEER BHURJI

Ingredients:
Paneer ..... 1 cup
Green peas ... 1/4 cup
Onion .......... 1 small (finely chopped)
Garlic paste ... 1 tsp.
Ginger paste ... 1 tsp.
Tomato puree .. 2 tbsps.
Turmeric powder .. 1/8 tsp.
Coriander powder .. 1 tsp.
Cumin powder ....... 1 tsp.
Red chilli powder ... 1/2 tsp.
Salt ......................... to taste
Kasoori methi ....... 1 tsp.
Oil.
Method:
1. Heat a little oil in a pan and stir fry the onions.
2. Add ginger-garlic paste and saute for half a minute and add the green peas and tomato puree. Sprinkle a little water and simmer for 3-4 minutes until the green peas is done.
3. Crumble the paneer and mix it with the green peas. Add the salt and all the masalas. Simmer for a minute.
4. Sprinkle the dry roasted and crushed kasoori methi.
Serve with rotis or nans.