RABBI's Wishful Kitchen Of Mrs.Nancy Samuel

26/05/2022

Gift good manners to your child!

18/05/2022

Important manners for your child to practice in daily life.

17/05/2021

Hello Friends!!!!!!!!!

Today's Recipe

An is the incredible source of protein and is counted as one of the most nutritious foods in the world. It's such a versatile ingredient that you can make anything with it, be it a dessert of breakfast! Here's a recipe that will be loved by all the - . Thus Manchurian recipe is made just like the traditional dish, the only difference is the main ingredient used in it. Prepared using exotic spices and sauces, the taste of Egg Manchurian is just awesome and will make anyone fall in love with it.

This tasty curry with thick gravy is truly a flavour bomb with its perfect balance of salt, sweet, spiciness and sourness. It tastes amazing with chapathi, roti or fragrant fried rice as well. Check out the unique recipe of egg manchurian.

:-
7 eggs
2 onions
3 tbsp ginger (chopped)
4 tbsp spring onion
3 tbsp garlic (chopped)
6 tbsp corn flour
3 tbsp all purpose flour
3 tbsp green chillies (chopped)
1 ½ tsp pepper powder
250 ml oil
1 bell pepper
3 tbsp soy sauce
1 tbsp red chilli sauce
1 tsp vinegar
½ tsp sugar
250 ml hot water
2 sprigs coriander leaves
Salt as required

:-
Boil the eggs and separate the whites and the yolks
Cut the boiled egg whites into small pieces
Add chopped onions into it
Add 1 tbsp ginger and garlic, ½ tsp pepper powder, 1 tbsp soy sauce, 5 tbsp corn flour and 2 tbsp all purpose flour
Mix well
Heat oil in a pan
Make small balls from the egg mix and fry in hot oil
Fry until the balls are crispy and golden in colour
Keep them aside to be used later
Heat oil in a pan
Add 2 tbsp spring onion, 1 tbsp ginger and 1 tbsp garlic
Sauté well
Now add 2 tbsp green chillies and coriander leaves as well
Sauté well
Into it add 2 tbsp soya sauce, 1 tsp vinegar and 1 tbsp red chilli sauce
Mix well
Pour in the hot water
Mix 2 tbsp corn flour in 1 tbsp water
Add this corn flour slurry into the dish when the gravy begins to boil
Add salt, sugar and ½ tsp pepper powder when the gravy thickens up
Now add onion and bell pepper
Finally add in the fried egg balls
Mix well by putting the heat on low
Enjoy the delicious egg ball curry.



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13/05/2021

Hello Friends!!!!!!

A special post after long time on a
Chilled Rainy & Cozy Day.............

is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as .

:-
1½ cup 250 gm maida / plain flour / refined flour / all purpose flour
▢½ tsp sugar
▢½ tsp baking powder
▢water as required (¼ cup approx)
▢¼ cup 50 gm ghee / clarified butter
▢¼ cup 65 gm curd / yogurt
▢oil for deep frying
for sugar syrup:
▢1 cup 250 gm sugar
▢½ cup water
▢few thread saffron / kesar
▢¼ tsp cardamom / elachi

:-
1. firstly, in a large mixing bowl take 1½ cup maida.
2. also add ½ tsp sugar, ½ tsp baking powder. combine well.
3. now add ¼ cup ghee and crumble the mixture.
4. further add ¼ cup curd and combine well.
5. additionally add ¼ cup water and start to make dough without kneading.
6. cover with moist cloth and rest for 15 minutes.
7. after the dough has rested for 15 minutes, slightly knead the dough.
8. pinch a small ball sized dough and make ball.
9. make a dent at the centre with the help of thumb.
10. deep fry in medium hot oil on low flame till the balls turn golden brown and crisp.
11. drop them into warm sugar syrup immediately.
12. coat the badhusha with sugar syrup both the sides and soak for 5 minutes.
13.finally, serve balushahi recipe or badusha recipe.



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19/02/2021

The Indian mackerel is a species of mackerel in the scombrid family of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine.

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05/08/2020

Hello Friends!!!!!!!

A Heavy Dinner Dish for a Cold Rainy Night.......

, or is a dish originating from the Indian subcontinent, most common in , , and , cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/ meat or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.

Recipe from OUR Kitchen..........

:-
250 Grams Mutton / Beef / Chicken Kheema
1/2 Cup Frozen or Fresh Peas
1 Potato, 2 Carrots & 4 Beans (chopped into tiny cubes)
1 Large Onion(roughly chopped)
2 Tbsp Ginger Garlic Paste
1 Tomato(roughly chopped)
2 Cups Bansi Rawa
4 Slit Green Chillies
2 Tbsp Chilly Powder, 1 Tsp Turmeric Powder, 1/2 Tsp Coriander Powder, 1 Tbsp Garam Masala
1 Bay Leaf ,3 Cardamom Pods, 4 Cloves and 2 inch Stick Cinnamon
4 Tbsp Oil and Ghee
Mint, Coriander and Lime Juice for garnish
Salt as per taste

:-
1. In a heavy bottom pot add 2 tsp oil add 1 tbsp ginger and garlic paste fry a bit add the meat and fry a bit add chilly powder turmeric powder coriander powder and salt keep frying add 1/2 cup water salt cover for a minute and cook once it starts to boil add chopped potato, carrots, beans and peas cover and cook till water evaporates meat and veg should have cooked through.

2. Heat a heavy bottom wok on medium flame add the bansi rawa keep stirring and dry roasting rawa once dry roasted it will turn brown in color remove from flame and reserve.

:-
1. Heat a heavy bottom wok on medium flame add oil and ghee once the oil is hot add ginger and garlic paste fry a bit till raw flavor has gone add whole spices bayleaf, cardamom, cloves and cinnamon allow to splutter a bit.

2. Add onion and slit chilly fry a bit add tomato and fry a bit once the onion and tomato has reduced a bit add rawa and fry add salt as per taste and keep stirring and frying.

3. Add 6 cups hot water and mix all ingredients add the kheema mixture and mix till well combined.

4. Garnish with finely chopped mint coriander and lime juice mix well cover allow the rawa to absorb all the moisture once the oil separates a bit its done ready to serve...

5. Serve hot with raita and fried egg...Enjoy...👌



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04/08/2020

Hello Friends!!!!!!

An evening for a cool & cloudy Tuesday😋

Recipe

:-
4 eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs)
2 Tbsp lemon zest, packed
1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
1 1/2 cup lightly scooped (144 g) finely ground blanched almond flour
1 teaspoon baking powder (make sure your baking powder is fresh!)
1/4 teaspoon ground cardamom
1 teaspoon white or cider vinegar
Pinch of salt
Powdered sugar for sprinkling

Special equipment:
8 or 9-inch springform pan

:-

1. Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

2. Beat egg yolks, lemon zest, 1/4 cup sugar: In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.

3. Whisk almond flour, baking powder, cardamom, beat into egg yolk mixture: In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.

4. Whip egg whites to soft peaks: With a mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed.

5. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).

6. As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the egg whites. Beat until soft peaks form.

7. Fold beaten egg whites into almond mixture: Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter.

8. Scoop batter into pan, bake: Gently scoop the batter into the prepared springform pan and place in the oven. Bake at 350°F (175 °C) for 30 minutes.

9. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan.

10. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.

11. Cover the cake with Chocolate smoothie mixed with 's syrup.

12. Sprinkle with a little powdered sugar & roasted almonds before serving.

:- Please view the images for instructions.



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31/07/2020

A moment is when a cooks for his .... so is my DEAR HUSBAND 😘😘😘😘😘

Kindly enjoy our tried on👇👇

😋😋😋😋😋

:-

Green capsicum cut into cubes 2 medium
Chicken 1/2kg
Oil 2 tablespoons
Garlic chopped 1 tablespoon
Ginger finely chopped 1 inch
Green chillies finely chopped 2-3
Turmeric powder 1/4 tablespoon
Coriander powder 1 1/2 teaspoons
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Onion cut into cubes 1 medium
Juice of ½ lemon
Fresh coriander sprigs 7-8

:-

Step 1

Heat oil in a non- stick pan. Add garlic, ginger, green chillies and sauté till garlic turns golden.

Step 2

Roughly slice chicken pieces, add to the pan and mix well. Add capsicum, mix and cook for a minute.

Step 3

Add turmeric powder, coriander powder, chilli powder, garam masala powder and salt, mix well and cook for 2 minutes.

Step 4

Add onion, mix and cook for a minute. Add lemon juice and mix well.

Step 5

Roughly chop fresh coriander sprigs, add to pan and toss to mix.

Step 6

Serve hot.



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02/07/2020

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28/06/2020

Hello Friend's!!!!!

Today's Special Sweet for a Sunday evening from our kitchen -

Laddu or laddoo or avinsh (laḍḍū, lāḍḍū) is a sphere-shaped sweet originating from the Indian subcontinent; the name originated from the Sanskrit word Lattika. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. Laddus are often made of gram flour but can also be made with semolina or chickpea flour. Sometimes ingredients such as chopped nuts and/or dried raisins are also added. The type of ingredients used may vary by recipe.

Laddoo is a sweet, which is often associated with festivals and special occasions. Of all the laddoos, is the one that you can easily find in all the sweet shops and is loved by everyone. It is an ideal dessert to prepare for festivals and we are sure, your guests will definitely love it. This easy and quick laddoo recipe is perfect for every festival and is mostly prepared as a prasad recipe. However, you can prepare them anytime you want, you just need a few ingredients to nail this delicious delight.

Here is a simple recipe to prepare this delight at home and the best part is it doesn't take much of your time and effort to prepare this delicacy. So, add sweetness to your festive mood with this fresh homemade delight. To make it more delectable add some crushed pistachios to this delicacy and we bet your guest will drool over this sweet delight.

OF MOTICHOOR LADDOO
20 Servings
2 1/2 cup gram flour (besan)
1 1/2 teaspoon green cardamom
3 cup ghee
1/2 teaspoon edible food color
2 pinch salt

For The Main Dish
3 cup sugar
2 cup water
1 cup crushed dry fruits (cashew, pistas & plums/rasins)

:- HOW TO MAKE MOTICHOOR LADDOO

Step 1 / 4 Make The Boondi Batter
To make this traditional Indian sweet at home, take a large bowl to add 2 1/2 cups of gram flour, then mix orange colour and mix it well. Then, add some water and a little salt. Blend the mixture well and make sure, there are no lumps. Once the blend attains a perfect consistency. It's time to move to the next step.

Step 2 / 4 Prepare The Boondi
Now, heat ghee in a large deep frying pan. Place a perforated ladle on top of the oil and add some of the batter. Slowly let the boondi batter fall in the oil and cook them on a low flame, till properly cooked. Once done, place the boondi on a tissue paper to remove excess oil.

Step 3 / 4 Prepare Sugar Syrup And Mix With The Boondis
Then, take a pan and add some water, sugar & ghee, allow this blend to boil until it attains a three string consistency. Then add some cardamom and let it cook. Then add the boondis and cook till the sugar syrup and boondi is perfectly mixed. Cover it with the lid and turn off the flame.

Step 4 / 4 Garnish And Relish!
Grease your hands with a little ghee and start shaping the ladoos. Place them in an open tray and garnish with some crushed dry fruits and indulge in the goodness.



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17/06/2020

A is a variety of pickle prepared using mango. It is very popular in South and .

This is ideally prepared using a special variety of that can stay crisp for longer periods when pickled. This variety of mango is specially bred and grafted for use. However, most raw mango varieties can be pickled if quality is not a concern. One of the most popular kind of mango is called the ", also known as " and it is known for its spice and flavor. It is usually eaten with plain or on the side with other items like a hot sauce and is a staple of in , especially in the state's of & .

:-

10 to 12 medium sized raw mangoes, cut into big pieces with the seed
3/4 cup salt
1/2 cup chilli powder
1/2 cup mustard seeds ( rai / sarson)
2 1/2 cups sesame (til) oil
1 tsp fenugreek (methi) seeds
1/2 tbsp asafoetida (hing)
1/2 tbsp turmeric powder (haldi)

:-

1. Wash the mango pieces thoroughly, drain and spread them on a towel to dry (preferably can dry them under the sun).

2. Combine the salt, chilli powder and mustard seeds together in a bowl and keep aside.

4. Heat the oil in a pan till its smoking point and keep aside.

5. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain.

6. Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.

7. Store in an airtight jar or box.

8. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.



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04/06/2020

Cutlet (derived from côtelette, côte, "rib"refers to:

a thin slice of from the leg or ribs of , , , , or
a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
a croquette or cutlet-shaped patty made of ground meat
a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak
a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
a mash of vegetables (usually potatoes) fried with bread!!!!!!!

style cutlets is a crunchy and I make it often because it is bite-size and easy to munch; when my kids are at home, they skip meals often for playing card games with their friends. One plate of piping hot cutlets will be over in 2 minutes, kids tend to forget all about food and this is the best way to divert their attention from the game.

:-

Beef : 1 kg (2 lbs), chopped
Potato: ½ kg (1 lbs) (can add 1 or 2 potatoes more)
Green chillies: 5-6 (depending on your taste you can increase or decrease).
Curry leaves: 1 sprig.
Onion: 3 medium.
Ginger: 1 inch piece.
Garam masala: 1 tbsp.
Pepper powder: 1 tbsp.
Vinegar: 1 tbsp.
Salt to taste.
Oil, preferably coconut oil.
Egg: 1, beaten.
Bread crumbs as needed.

:-

1. Clean and wash the beef and squeeze it really tight or put it on a strainer to remove the excess water. Put the beef in a cooker, add salt.

2. Clean and wash potatoes and put them on top of the beef. Pressure cook for 20 minutes or until the beef is thoroughly cooked. Keep aside.

3. Mince the cooked and cooled beef in a food processor or mixer and keep aside. Peel the potatoes and keep aside.

4. Since I use a food processor for mincing and chopping; I cut the onions, ginger, curry leaves, and green chillies. And mince them; you can also chop them really fine with a knife.

5. In a pan, heat 3 tbsp of coconut oil and add the minced onion. Keep the fire on low.
Saute till it becomes translucent, then add salt, garam masala, and pepper.

6. Add the minced beef into this, mix well for 3 min and then crumble the potatoes with your hand and add it to this.

7. Keep stirring for 5 to 7 min for the moisture in the potatoes to be absorbed. Then switch off fire and allow it to cool.

8. When cooled, mix everything together with your hand.; if you like more pepper powder, salt, and garam masala you can add to suit your taste.

9. Roll into small oval shapes with your fingers or any shape you prefer.

10. Dip each cutlet into lightly beaten egg and then roll in bread crumbs. You can keep this in fridge for up to a week.

11. Heat oil and put in the cutlets, fry till golden brown, and drain on a tissue.

12. Serve hot with tomato sauce or maiyonese ....or rather tempt kids when they are playing.

Please

01/06/2020

:- A wonderful evening snack during the rainy season!!!

Bhelpuri is a savoury , originating from the Indian subcontinent, and is also a type of . It is made of puffed rice, vegetables and a tangy tamarind sauce.

Bhel is often identified with the beaches of Mumbai, such as or .

Bhelpuri was contributed by the city's , who made it by adding complex flavours to the simple North Indian chaat. Gujarati housewives began making it, and invented several varieties like the , and as it spread many different communities like the and made their own versions.

The recipe has spread to most parts of India where it has been modified to suit local availability. Dry bhel is made from , a spicy from Western Maharashtra, and is consumed after garnishing with onions, coriander and lemon juice.The variant of bhelpuri is called (meaning "spicy puffed rice") A native Mysore variant of bhelpuri is known as or in Mangalore.

:-

Tomato, Onion, Cucumber, Green Mango, Green Chilli, Lemon, Chilly Powder, Salt, Puffed Rice, Mixed Podi Mixture Flakes, Nipat, Murukku, Coriander & Mint.

:-

1. Finely chop onions, tomatoes, mangoes, cucumber, green chillies, corriander & mint leaves.

Mix well in a bowl.

2. Add chilly powder & salt.

3. Squeeze few drops of lemon & sweet sauce.

4. Add puffed rice & mixture flakes.

5. Mix well until the puffed rice is soaked.

6. Add pieces of nipat & murrukku.

7. Serve the spicy snack in a bowl.

Please

31/05/2020

or kesari baat (Kannada: ಕೇಸರಿ ಬಾತ್) is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet most commonly known as in certain parts of .

The precise composition of kesari bath varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple, banana, mango, coconut, or rice.

recipe with step by step photos – a quick and easy to prepare rich sweet dish with rava or sooji. The recipe shared here is the Karnataka style version of preparing kesari bhath. There are a few variations in the method of preparing this dish. The recipe method shared here in this post is an easy method and gives a smooth velvety melt in the mouth kesari bath.

:-

2 tbsp + ¼ cup ghee / clarified butter
10 cashews / kaju, halves
1 tbsp raisins / kishmish / dry grapes
½ cup bombay rava / sooji / semolina, fine
1 cup water
¾ cup sugar, add ½-1 cup depending on your choice
2 tbsp saffron water / kesari
¼ tsp cardamom power / elachi powder

:-

1. firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
once the cashews turn golden brown, keep aside.

2. now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
roast on low flame for 5 minutes or till it turns aromatic. keep aside. in a large kadai boil 1 cup water.

3. keeping the flame on low, add in ½ cup roasted bombay rava.
stir continuously till the rava absorbs water and no lumps are formed.

4. further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
keeping the flame on low, stir well till the sugar dissolves.

5. furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
also and ¼ cup ghee and stir continuously.

6. make sure the mixture is combined well and no lumps are present.

7. cover and simmer for 2 minutes or till rava gets cooked well completely.

8. additionally add roasted cashews, raisins and ¼ tsp cardamom power.
mix well till the rava kesari separates from pan.
finally, serve rava kesari / kesari bath as a dessert.

Please

31/05/2020

Hello Friend's 👨‍🍳👩‍🍳





A cheeseburger is a bu**er topped with cheese. Traditionally, the slice of cheese is placed on top of the veg patty, but the burger can include variations in structure, ingredients and composition. The cheese is usually added to the cooking vegies with egg shortly before serving, which allows the cheese to melt while heating it up in a mirowave for few seconds. As with other burgers, a cheeseburger may include toppings, such as , , , , , , , or other .

INGREDIENTS:-
1 burger bun
1 egg
1 cheese cube
1 tsp butter
1 tsp capsicum chopped
1 tsp Onion chopped
1 tsp tomato chopped
1 tsp cucumber
1/2 tsp mixed herbs
Salt as per taste
1 tbsp coriander leaves chopped
1 tbsp tomato ketchup
1 tbsp mayonnaise

STEPS:-
1. Take a chopping board chop all veggies, herbs, Salt.

2. Egg Cheese Burger recipe step 2 photo
Heat little oil in a pan- adding 1/2 tsp of mustard. Cook the egg & Capsicum well with onion, tomato, herbs- add a pinch of tumeric powder & chilli powder.

3. Cook capsicum & egg over medium flame.

4. Take burger cut in half.

5. Apply butter on the buns, toast the inside 30 seconds.

6. Apply mayonnaise second slice of burger.

7. Place a slice of cheese, add cooked capsisum with egg on the bottom half of the bun, along with cheese cube, sliced onion, tomato & cucumber.

8. Cover with the top half of the bun.

9. Place it in the microwave and heat it up for one minute.

10. Serve at once with ketchup.

Please

**er **er

28/05/2020

HELLO FRIEND's!!!!!!!

| Quick Mixed Veg Sambar recipe with detailed photo Recipe basically, an easy version of sambar recipe where both Vegetables and Lentils are pressure cooked together. Later it is spiced with Sambar Powder and Tamarind Juice to complete the Sambar Recipe process.

The First ever by my for entering the 5th Month of our & Completing 1Year of our !!!!

INGREDIENTS:-

FOR PRESSURE COOKING:
1 cup toor dal
4 cups water
¼ tsp turmeric powder
5 pieces Garlic
2 tomatos
1/2 spoon rock salt
1 bowl mixed vegetables like carrots/ beans/ potatoes/brinjals & drumsticks, chopped
5-6 pieces - green mangoes also

OTHER INGREDIENTS:
1 cup tamarind juice
4 green / red chillies. slit lengthwise
¾ tomato, finely chopped
few curry leaves
½ tsp turmeric powder
¾ tsp jaggery
½ onion, cubed
salt to taste
4 tbsp sambar powder
FOR TEMPERING:
2 tbsp coconut oil / cooking oil
¾ tsp mustard seeds / rai
pinch of hing / asafoetida
2 dried red chilli
few curry leaves

INSTRUCTIONS:-

PRESSURE COOKING DAL AND VEGETABLES RECIPE:
1. firstly in a pressure cooker take 1 cup washed toor dal.
2. furthermore add 4 cups of water. or water as required to cook dal.
3. also add turmeric powder, garlic & tomatoes
then place a small bowl into a pressure cooker.
add veggies (potato, brinjal, beans, carrot, drumstick) or vegetables of your choice into the bowl. Along with mangoes, do not add any water.
4. then cover the cooker and pressure cook for five whistles on medium flame.
5. finally, once the pressure releases, take off the cooked vegetables and mash dal well.

MIX VEG SAMBAR RECIPE:
1. firstly, in a large kadai squeeze 1 cup of tamarind juice.
2. furthemore, add chilli, tomatoes, curry leaves and turmeric powder.
3. also add jaggery .
4. then get the tamarind water to boil.
5. further add onions and salt.
6. mix well and boil for 5 minutes.
7. then add cooked vegetables and get to a boil again. do not over cook as vegetables are already cooked .
8. further add mashed dal and give a good mix.
get the sambar to boil. do not over boil after adding dal as it results to indigestion.
9. then add sambar powder and give a quick mix. else the sambar powder will form lumps.
further boil for a minute and switch off the stove.
10. prepare the tempering by heating oil in a small kadai.
11. further add mustard seeds, hing, red chilli and curry leaves.
12. once they splutter, pour immediately into the sambar.
13. finally, give a good mix to vegetable sambar and serve with hot steamed rice.

Please