Jain Saapath
(Jain tamil meal)
Saapath is a family meal. Can be enjoyed wen you have a family get togethers. It consists of a variety of dishes, a little hectic preparation, but has an yummy outcome. Do try this.
Best eaten on banana leaf. The South Indian feel.
1. Rice (basmati or Sona masuri)
2. Sambar
3. Rasam
4. Payasam- variety ( optional)
5. Beans poriyal
6. Cabbage poriyal
7. Raw Banana poriyal
8. Bottle guard poriyal
9. Raw papaya poriyal (optional)
10. Raw mango poriyal (optional)
11. Curry leave chutney
12. Aplam ( small fried papad)
13. Curd rice (optional)
Recipe-
Sambar
Sambar is a must with every South Indian meal. Served with almost every South Indian dish. Its healthy and tasty.
This recipe sambar is eaten with rice.
Its simple.
Ingredients- (2 cups)
Toor dal - cooked and mashed 1 cup
Tomato purée of 1 medium tomato
Tamarind pulp - 1/4 tsp
Coconut grated - 1 tsp
Sambar masala - 1 tbsp
Drumstick - 4 - 1/2 inch pieces
Ghee- 1 tsp
Mustard seeds- jeera - 1 tsp mix
Dry Red chilli - 1
Curry leaves - 2-3
Coriander - garnish
Water - 1 cup
Method-
Heat ghee in a vessel. Add mustard- jeera and allow them to splutter. Now add chilli and curry leaves, then add tomato purée and salt. Let it cook for a while till the ghee oozes out. Now add the masala. N mix well with purée. Add dal, coconut, tamarind pulp, and drumsticks and 1 cup water. Mix well and allow it to boil.
Granish with coriander
Rasam - 2 cups
2 big tomatoes- boiled and puréed
1 tsp oil
1/2 tsp - mustard and jeera
1 tbsp - rasam masala
1 tsp jeera roasted and powdered
2-3 dry chillies
Salt to taste
Curry leaves - 2-3
1 cup water
1/2 tsp tamrind pulp ( optional)
Method- boil the tomatoes using 1 cup water. and purée them using a hand blender. In a pan heat oil and add mustard- jeera and allow it the sputter.
Now add chilli and curry leaves. Pour in the tomato purée, add masala, salt and boil.
Payasam -
Milk sugar/jaggery and dry fruits boiled with with any 1 of these (vermicily, dal, rice, dalia, etc)
Bean poriyal
Ingredients-
Bean - cut into small pieces - 1 cup
Coconut grated - 1 tbsp
Salt to taste
Channa dal - 1 tbsp
Oil - 1 tsp
Method- in a thick pan heat oil, add channa dal and let it fry till golden brown. Add bean, coconut and salt. Let it cook in low flame.
The bean should be soft. Do not add water. Its dry.
Cabbage/gobi poriyal
Ingredients
Cabbage - 1 cup
Udadh dal - 1 tsp
Mustard seeds- 1/2 tsp
Coconut grated - 1 tbsp
Salt to taste
turmeric - pinch
Oil 1 tsp
Method
In a pan heat oil and fry udadh dal and mustard seeds. Fry till golden brown. Now add cabbage, salt and turmeric and stir well. Cook till soft
Raw banana poriyal - 2 methods
Method 1-
Ingredients
1 raw banana cut in round slices
Udadh dal - 1 tsp, mustard - 1/2 tdp
Oil 1 tsp
Green chilli 1 slit into 2
Salt and turmeric
Method- heat oil in a thick pan.
Add udadh dal and mustard seeds. Add chilli. Fry banana and add turmeric and salt to it. Mix well and let it cook slowly. Keep water on top using a cap. It will help in cooking fast.
Dudhi poriyal- bottle gaurd
Ingredients -
Dudhi- 1 cup cut into small cubes
Oil - 1tsp
Mustard- jeera - 1 tsp
Turmeric and salt
Grated coconut - 1 tbsp
Method-
Heat oil in a pan and add mustard and jeera. Allow it to splutter.
Now add dudhi, coconut, turmeric powder and salt. Mix well and let it cook. Keep it semi soft.
Raw papaya poriyal- (optional)
Ingredients
Grated raw papaya- 1/2 cup
Oil - 1/2tsp
Turmeric - pinch
Slit green chilli 1
Amchoor - 1/2 tsp
and salt
Sugar (optional)- pinch
Method
Heat oil in a pan and add all the ingredients. Mix well and semi cook papaya till soft.
Raw mango poriyal
Same as papaya poriyal skip sugar and Amchor
Aplam are small fried papads. You get it ready made.
Curd rice
Ingredients
Curd 1 cup
Cooked rice 1 cup
Roasted Jeera - 1tsp
Salt
Method
Mix all items together.
Saapath is a family meal. Can be enjoyed wen you have a family get togethers. It consists of a variety of dishes, a little hectic preparation, but has an yummy outcome. Do try this.
Best eaten on banana leaf. The South Indian feel.
1. Rice (basmati or Sona masuri)
2. Sambar
3. Rasam
4. Payasam- variety ( optional)
5. Beans poriyal
6. Cabbage poriyal
7. Raw Banana poriyal
8. Bottle guard poriyal
9. Raw papaya poriyal (optional)
10. Raw mango poriyal (optional)
11. Curry leave chutney
12. Aplam ( small fried papad)
13. Curd rice (optional)
Recipe-
Sambar
Sambar is a must with every South Indian meal. Served with almost every South Indian dish. Its healthy and tasty.
This recipe sambar is eaten with rice.
Its simple.
Ingredients- (2 cups)
Toor dal - cooked and mashed 1 cup
Tomato purée of 1 medium tomato
Tamarind pulp - 1/4 tsp
Coconut grated - 1 tsp
Sambar masala - 1 tbsp
Drumstick - 4 - 1/2 inch pieces
Ghee- 1 tsp
Mustard seeds- jeera - 1 tsp mix
Dry Red chilli - 1
Curry leaves - 2-3
Coriander - garnish
Water - 1 cup
Method-
Heat ghee in a vessel. Add mustard- jeera and allow them to splutter. Now add chilli and curry leaves, then add tomato purée and salt. Let it cook for a while till the ghee oozes out. Now add the masala. N mix well with purée. Add dal, coconut, tamarind pulp, and drumsticks and 1 cup water. Mix well and allow it to boil.
Granish with coriander
Rasam - 2 cups
2 big tomatoes- boiled and puréed
1 tsp oil
1/2 tsp - mustard and jeera
1 tbsp - rasam masala
1 tsp jeera roasted and powdered
2-3 dry chillies
Salt to taste
Curry leaves - 2-3
1 cup water
1/2 tsp tamrind pulp ( optional)
Method- boil the tomatoes using 1 cup water. and purée them using a hand blender. In a pan heat oil and add mustard- jeera and allow it the sputter.
Now add chilli and curry leaves. Pour in the tomato purée, add masala, salt and boil.
Payasam -
Milk sugar/jaggery and dry fruits boiled with with any 1 of these (vermicily, dal, rice, dalia, etc)
Bean poriyal
Ingredients-
Bean - cut into small pieces - 1 cup
Coconut grated - 1 tbsp
Salt to taste
Channa dal - 1 tbsp
Oil - 1 tsp
Method- in a thick pan heat oil, add channa dal and let it fry till golden brown. Add bean, coconut and salt. Let it cook in low flame.
The bean should be soft. Do not add water. Its dry.
Cabbage/gobi poriyal
Ingredients
Cabbage - 1 cup
Udadh dal - 1 tsp
Mustard seeds- 1/2 tsp
Coconut grated - 1 tbsp
Salt to taste
turmeric - pinch
Oil 1 tsp
Method
In a pan heat oil and fry udadh dal and mustard seeds. Fry till golden brown. Now add cabbage, salt and turmeric and stir well. Cook till soft
Raw banana poriyal - 2 methods
Method 1-
Ingredients
1 raw banana cut in round slices
Udadh dal - 1 tsp, mustard - 1/2 tdp
Oil 1 tsp
Green chilli 1 slit into 2
Salt and turmeric
Method- heat oil in a thick pan.
Add udadh dal and mustard seeds. Add chilli. Fry banana and add turmeric and salt to it. Mix well and let it cook slowly. Keep water on top using a cap. It will help in cooking fast.
Dudhi poriyal- bottle gaurd
Ingredients -
Dudhi- 1 cup cut into small cubes
Oil - 1tsp
Mustard- jeera - 1 tsp
Turmeric and salt
Grated coconut - 1 tbsp
Method-
Heat oil in a pan and add mustard and jeera. Allow it to splutter.
Now add dudhi, coconut, turmeric powder and salt. Mix well and let it cook. Keep it semi soft.
Raw papaya poriyal- (optional)
Ingredients
Grated raw papaya- 1/2 cup
Oil - 1/2tsp
Turmeric - pinch
Slit green chilli 1
Amchoor - 1/2 tsp
and salt
Sugar (optional)- pinch
Method
Heat oil in a pan and add all the ingredients. Mix well and semi cook papaya till soft.
Raw mango poriyal
Same as papaya poriyal skip sugar and Amchor
Aplam are small fried papads. You get it ready made.
Curd rice
Ingredients
Curd 1 cup
Cooked rice 1 cup
Roasted Jeera - 1tsp
Salt
Method
Mix all items together.
No comments:
Post a Comment