Hellow guys, Welcome to my website, and you are watching Hotel Sambar Secret Recipe | Easy Sambar for Idli Dosa | होटल सांबार की विधि | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2023-08-13T00:00:21-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Hotel Sambar Secret Recipe | Easy Sambar for Idli Dosa | होटल सांबार की विधि | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 13-08-2023 03:00:21 |
| Video Discription | Get your BlendLab Pro right now (Limited Stock): YFLHome - https://swiy.co/ytYFLhome Amazon - https://swiy.co/yflamazon Watch the BlendLab Pro launch video with detailed features here: https://youtu.be/WH9PQC7gcuM Hotel Style Sambar Prep time: 10-15 minutes Cooking time: 30-35 minutes Serves: 5-6 people Ingredients: Sambar paste OIL | तेल 1 TBSP (OR COCONUT OIL) ASAFOETIDA | हींग 1/4 TSP MUSTARD SEEDS | राई 1 TSP CUMIN SEEDS | जीरा 1 TSP URAD DAL | उरद दाल 1 TBSP CHANA DAL | चना दाल 1 TBSP BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP CORIANDER SEEDS | साबुत धनिया 2 TBSP CURRY LEAVES | कड़ी पत्ता 15 NOS. KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 10-12 NOS. GINGER | अदरक 1 INCH GARLIC | लेहसुन 3 CLOVES GREEN CHILLI | हरी मिर्च 1-2 NOS. SHALLOTS | मद्रासी प्याज़ 4-5 NOS. FENUGREEK SEEDS | मेथी के बीज 1 TSP FRESH COCONUT | नारियल 1/4 CUP (GRATED) WATER | पानी AS REQUIRED Cooked Dal TUR DAL | तुअर दाल 1/3 CUP WATER | पानी 2 CUPS SALT | नमक A PINCH TURMERIC POWDER | हल्दी पाउडर 1/4 TSP Final cooking OIL | तेल 2 TBSP (OR COCONUT OIL) MUSTARD SEEDS | राई 1/2 TSP CUMIN SEEDS | जीरा 1/2 TSP ONION | प्याज़ 2 MEDIUM SIZED (DICED) TOMATO | टमाटर 2 MEDIUM SIZED (DICED) TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TSP HOT WATER | गरम पानी 1.5 LITRES VEGGIES DRUMSTICK | सहजन 1 NO. PUMPKIN | कद्दू 1/3 CUP (DICED) ASH GOURD | सफेद पेठा 1/3 CUP (DICED) BRINJAL | बैगन 1 NO. (DICED) BOTTLE GOURD | लौकी 1/3 CUP (DICED) SHALLOTS | मद्रासी प्याज़ 4-5 NOS. (SLICED) SALT | नमक TO TASTE TAMARIND PULP | इमली का पल्प 1-2 TBSP (LEMON SIZED BALL OF TAMARIND) JAGGERY | गुड़ 3 TBSP OIL | तेल 1 TBSP LADY FINGER | भिंडी 4-5 NOS. For tempering OIL | तेल 1 TBSP CHANA DAL | चना दाल 1/4 TSP MUSTARD SEEDS | राई 1/4 TSP RED CHILLI | लाल मिर्च 4 NOS. FENUGREEK SEEDS | मेथी के बीज 1/4 TSP CURRY LEAVES | कड़ी पत्ता 8-10 NOS. ASAFOETIDA | हींग 1/4 TSP FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: To make the wet paste for sambar, set a pan over high flame & when it gets hot add the oil. Once the oil gets hot add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns & coriander seeds, stir & cook them briefly over medium flame. Further add curry leaves, kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds, fresh coconut, stir well & saute all the ingredients for 2-3 minutes then transfer the mixture into a bowl & cool it down completely. Once cooled, transfer the mixture into a mixer grinder jar, add water as required & grind it into a fine, smooth paste & your wet sambar paste is ready. Wash & soak the tur dal for 30 minutes to an hour, discard the water once soaked & add the dal into a pressure cooker along with water, salt & turmeric powder, then put the lid on & pressure cook the dal over medium high flame for 3-4 whistles. Once cooked, switch off the flame & let the cooker de-pressurize naturally. Further open the lid & whisk the dal using a whisk until you get a watery, smooth dal. To make sambar, set a stock pot over high heat, add oil & let it get hot. Once the oil gets hot, add mustard seeds, cumin seeds & onions, stir well & cook over high flame until the onions turn translucent. Then lower the flame & add tomatoes, turmeric powder, kashmiri red chilli powder, stir well & cook for 1-2 minutes. Further add hot water, stir well & add all the veggies, salt, sambar paste & cooked dal, stir well & bring the sambar to a boil. Once the sambar comes to a boil, cover the stock pot with a lid & cook over medium low flame for 20-25 minutes. After cooking for 20-25 minutes, the colour of sambar will darken up a bit & it will also get slightly thicker. Further taste & adjust the salt, then add tamarind pulp, jaggery, stir well cook for 1-2 minutes until the jaggery dissolves. Then taste the sambar again to adjust the sourness & sweetness. Set a small pan over high flame on a separate flame, add oil & let it get hot. Once the oil gets hot, add the lady fingers & toss over high flame for 2 minutes then add them into the sambar. Set the same pan on the flame again, oil along with chanda dal, stir & cook the chana dal briefly, then add mustard seeds, red chilli, fenugreek seeds, curry leaves & asafoetida, stir quickly & then immediately pour the tadka over the sambar & cover it with a lid. Further open the lid & stir well, lastly add fresh coriander. Your hotel style sambar is ready. #YFL #SanjyotKeer #sambhar The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Sambar masala paste 1:23 Sambar cooking 5:42 Plating 12:05 Outro 12:52 |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
