Bengaluru's Famous Darshini Style Sambar Made With Onions, Tomatoes & a Hint of Jaggery 

I have always always been an 'Idli Sambar Dippu' fan since childhood & most darshinis in Bangalore serve excellent Sambar in my opinion. 

If you are a fan of Namma Bengaluru style 'Idli Sambar Dippu' you are going to love this recipe 

Also, The Recipe for Soft & Fluffy Karnataka Style Idlis can be found Here 

HOW TO MAKE DARSHINI STYLE SAMBAR 

Recipe Source: My Amma 

Serves 5-6

 You Will Need:

• 1/4 Cup Toor Dal 
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped 
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind 
• 2 small lumps of Jaggery 
• Salt 

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Bengaluru Darshini Style Sambar

Yield: 5-6

Author: Deepthi Shankar

Ingredients

• 1/4 Cup Toor Dal
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind
• 2 small lumps of Jaggery
• Salt
• Spices Needed:
• 1/4 Cup Coconut
• 10 Byadgi Red Chilies
• 5 tablespoons of Coriander Seeds
• 2 small sticks of Cinnamon
• 7 Cloves
• 1 teaspoon Cumin Seeds/Jeera
• To Temper:
• 1 tablespoon Cooking Oil
• 2 Broken Dry Red Chilies
• A generous Pinch of Asafoetida/Hing
• A Sprig Of Curry Leaves

Instructions

1. Pressure Cook Toor Dal with chopped Tomatoes & Turmeric Powder
2. In a Pan, add a teaspoon of oil & Roast Byadgi Chilies, Coriander seeds, Cinnamon, Cloves & Cumin seeds
3. Transfer into a mixe jar, along with grated coconut & Tamarind & grind into a smooth paste adding a little water
4. In a pan, heat oil, splutter mustard seeds add Asafoetida, curry leaves & onions. Sauté for 2-3 minutes until the onions turn soft
5. Add the cooked dal, ground paste & some salt
6. Add 3-4 cups of water, Jaggery & mix well.
7. On medium flame, bring it to a boil. Check for Salt & Jaggery. Add more if needed. Simmer for another 2-3 minutes.
8. Turn off the heat & serve Darshini Style Sambar with Idli/Dose
9. NOTE:
10. Cinnamon & Cloves are 2 Star Ingredients in this recipe which gives it that distinct taste. Do Not Skip Adding them

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Paddu is also known as Appe, Guliyappa, Paniyaram, Kuzhi Paniyaram in the South of India, But we've always referred to it as Gundapongalu at home. 

If You have Dosae Batter, making Paddu or Gundapongalu is fairly easy. All you need is a Paddu Pan

A fun variation to the regular Paddus is the addition of Dill Leaves or Sabsige Soppu in Kannada. Dill Leaves has a very distinct & dominant flavor & I love the flavor it adds to the Paddus 

HOW TO MAKE DILL LEAVES PADDU | SABSIGE SOPPINA PADDU 

Makes 35 Paddus 

 You Will Need:

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
•  4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional 
• Salt 
• Oil 

NOTES:

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Dill Leaves Paddu | Sabsige Soppina Paddu

Yield: 365 Paddus

Author: Deepthi Shankar

Ingredients

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
• 4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional
• Salt
• Oil

Recipe For Dosa/Dosae Batter

• 3 cups Rice (See Notes)
• 1 cup Urad Dal - I used Gota Urad Dal
• 1 tsp Methi/Fenugreek Seeds
• 2 handfuls of Flattened Rice/Poha - The Thick Variety Only
• 2 tsp Moong Dal - Optional
• Salt as per Taste
• Oil to Make Dosas

• In a colander, measure out everything except Salt & oil & clean under running water until water runs clear
• Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours
• Do Not discard the water used for soaking as it aids in fermentation
• Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
• Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.
• Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.

Instructions

How To Make Paddus

1. In a bowl, add Dosa Batter, Chiroti Rava, finely chopped onion. Dill Leaves, Green Chilies, Ginger, Coriander leaves & some salt to taste. Mix well & set aside for 10 minutes
2. Heat a Paddu Maker, Grease it with Oil. When warm enough, pour a tablespoon of batter, ( it should fill only about 3/4th ) into each holes. Add a few drops of oil on the sides of each Paddu
3. Cover with a lid & cook on low-medium flame.
4. After a couple of minutes, Open the lid & with the help of a wooden skewer, flip the Paddus, Cover & cook for one minute more
5. Again, with the help of the wooden skewer, take the paddus out of the pan & Serve How with Peanut Chutney
6. Repeat the Process with the rest of the batter
7. While you can serve them with any chutney, Peanut Chutney tastes best with Paddus
8. NOTES:
9. Adding Chiroti Rava (Fine Semolina) makes it very crisp on the outside
10. Always cook the Paddus on Low-medium heat, this ensures that the insides get cooked as well

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This Recipe is one of my favourite ways of eating Spinach. Chopped Spinach Sautéed with some Minimal Spices & Potatoes made into a Semi dryish Subzi. It goes so well with Chapatis with some Dal on the side 

If you are not too fond of the Spinach Puree type of gravies,  don't give up on this awesome dish, Try it this way. This one's a real time saver & is a boon if you are having a lazy day. It was a winner in my kitchen, Iam sure it will be in yours too . . . 

How To Make Aloo Palak 

You Will Need:

• 4 large potatoes - cubed
• 400-450 grams of spinach - washed & chopped
• 1 Small onion - finely chopped
• 4 - 5 green chillies - low to medium spiced
• 1 tsp grated ginger
• 1/4 tsp turmeric
• 1 tsp cumin seeds
• Salt as per paste
• 1/2 tsp Garam Masala 
• 2 tbsp oil

Method:

Once the spinach leaves are wilted & potatoes are completely cooked yet firm, turn off the stove. Add Garam Masala & Mix Well

Serve HOT with Rotis .. Enjoi !!!

NOTES:

You can use Baby Potatoes instead of Regular Potatoes 

You can replace Potatoes With Sweet Corn Kernels or Add them along with Potatoes for a fun variation 

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Aloo Palak

Yield: 4-5

Author: Deepthi Shankar

Ingredients

• 4 large potatoes - cubed
• 450 grams of spinach - washed & chopped
• 1 Small onion - finely chopped
• 5 green chillies - low to medium spiced
• 1 tsp grated ginger
• 1/4  tsp turmeric
• 1 tsp cumin seeds
• Salt as per paste
• 1/2 tsp Garam Masala 
• 2 tbsp oil

Instructions

1. Heat a tbsp of oil in a heavy bottomed pan, add cumin cumi seeds & allow them to splutter. Add slit green chillies, grated ginger, turmeric powder & allow them to sizzle for a while. Do not let this get burnt
2. When done, quickly add chopped onions & saute till the onion turns pink
3. Add potato cubes & a tsp of salt & mix well. Add another tbsp of oil, cover with a lid, & let it cook on medium flame. Keep mixing in between to avoid the potatoes from getting burnt
4. When the potatoes are half cooked, add chopped spinach & add about 2 tbsp of water & mic well. Cover the lid again & let it cook. Check for salt
5. Once the spinach leaves are wilted & potatoes are completely cooked yet firm, turn off the stove. Add Garam Masala & Mix Well

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To Use Greek Yogurt or Regular Yogurt ? 

You Will Need:

• 2 lbs or 900 Grams Whole Milk Greek Yogurt
• 1/3 cup + 2 tablespoon Sugar - Powdered
• 1/2 Teaspoon Cardamom Powder
• A Generous Pinch of Nutmeg Powder
• A Few Strands of Saffron Soaked in 2 tablespoons of Warm Milk 

How To Make Hung Curd | Chakka 

How To Make Shrikhand From Hung Curd

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How To Make Shrikhand from Greek Yogurt

Yield: 4-5

Author: Deepthi Shankar

Ingredients

• 2 lbs or 900 Grams Whole Milk Greek Yogurt
• 1/3 cup + 2 tablespoon Sugar - Powdered
• 1/2 Teaspoon Cardamom Powder
• A Generous Pinch of Nutmeg Powder
• A Few Strands of Saffron Soaked in 2 tablespoons of Warm Milk

Instructions

1. How To Make Hung Curd | Chakka
2. Line a Cheese Cloth or a Thin Cotton Kitchen Towel.
3. Add Yogurt & Secue the edges to form a Potli/bag. Squeeze out as much water as possible
4. Place this bag inside a colander, keep a small bowl beneath the colander to help collect water
5. Keep a heavy weight such as an iron pot on top of the potli & keep this inside the refrigerator for 5-6 hours
6. After 3 hours, when the hung curd is slightly firm, change the kitchen towel & transfer the hung curd into a new kitchen towel
7. Repeat this process after 2 hours. This helps in getting a firm hung curd.
8. This Hung Curd is called Chakka in Marathi
9. How To Make Shrikhand From Hung Curd
10. Transfer the Hung Curd|Chakka into a bowl, Whisk using your hands or a Spoon for a couple of minutes until you get a creamy texture
11. Add Powdered Sugar, Cardamom Powder, Grated Nutmeg & Saffron Milk & Whisk Well
12. Transfer into an airtight container. Add Some Saffron on Top & refrigerate for 2-3 hours before serving

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