You can increase the pepper in it and double the quantity for 10 people.
Butter Milk Sambhar
Yogurt (Dahi) 2 1/2 cups (500 g)
Turmeric (Haldi) ½ tsp
Salt 2 tsp or to taste
Pumpkin (Kaddu/Sitaphal-red or green), peeled and chopped 2 cups (200 g)
Senjne ki Phali (drumstick) scraped and cut 3” pcs. 1-2
Fenugreek seeds (Methi dana) 1 ½ tsp ]
Husked Black Gram (Dhuli Urad daal) 2 tsp ]
Husked Bengal Gram (Channa daal ) 2 tsp ]
Coriander seeds (Sabut dhania) 2 tsp ] dry roast and grind to a paste with water
Asafoetida (Heeng) ½ tsp ]
Whole red pepper (Sabut lal Mirch) 3 ]
Ginger, chopped 1 tsp ]
Coconut, grated 2 tbsp ]
Clarified butter (Ghee) 1 tbsp
Mustard seeds (Rai) 1 tsp
Whole red pepper (Sabut lal Mirch) 2
Curry leaves (Kadhi patta) 1 sprig
Onions, chopped ½ cup
Coriander leaves (Hara Dhania) for garnish
Preparation Beat yogurt smooth, mix in the turmeric, salt and the paste.
Heat ghee and add mustard, peppers and curry leaves. When the seeds splutter, add onions and saute till a light brown.
Add the vegetables, stir-fry till glossy and add enough water, to cover.
Bring to a boil, lower the heat, cover and cook till vegetables are tender.
Add the dahi mixture, bring to a boil, and simmer for 3-4 minutes.
Serve hot garnished with the hara dhania.
Aloo Bhujia
Potatoes, boiled, peeled and , mashed 500g
Cornflour ½ cup
Haldi ½ tsp
Chilli powder ½ tsp or to taste
Heeng 1/8 tsp
Salt 2 tsp or to taste
Citric Acid /tartri ¼ tsp
A 'sev' press
Oil for deep frying
Method
1. Mix the potatoes, cornflour, haldi, chilli powder, salt, heeng and tartri into a dough like consistency.
2. Fill the mixture into the press and keep aside.
3. Heat the oil till a little bit of mixture thrown in comes up at once.
4. Press the mixture directly into the oil and fry till golden.
5. Drain on absorbent paper, cool and store in an airtight jar.
