Tuesday, 22 August 2017

Red Radish Sambar

Sambar is a common dish in most South Indian homes, usually prepared at least 2 or 3 times in a week. It's basically a lentil (usually tuvar dal or split pigeon peas) and vegetable gravy; you can make it with almost any vegetable, or sometimes with more than one vegetable. The radish in sambar goes well with rasam rice… It has a nice crunchy texture.
This is a tamilnadu style Sambar. I love this with idly, dosa, pongal and other tiffin items. The ground Masala added at the end gives the extra taste. This is a good combination for Idly, Paniyaram, dosa and Venn pongal. This means fresh ground Sāmbhar. i.e. the powder for Sambhar is roasted and ground freshly along with the Sambhar Preparation. 

Prep time
Cooking time
5 mins
30 mins
4 persons

Cuisine: Indian
Recipe Category: Kulambu varieties

  • Red radish  -1 & ½ cup
  • Toor dal -1/2 cup
  • Onions -1 no
  • Tomatoes -1/2
  • Turmeric powder -1/4 tsp
  • Sambar powder -1 tbsp.
  • Tamarind –small lemon size
  • Coriander leaves -few
To temper
  • Oil -1/2 tsp
  • Mustard seeds -1/2 tsp
  • Split urad dal -1/4 tsp
  • Hong -pinch
  • Red chilly dry -2 no’s
  • Curry leaves –few sprigs

1. Pressure cook toor dal with few drops of oil and water till immersed up to 5 whistle’s, mash the dal well with turmeric and pour in 1/3 cup of water and set aside.

2. Soak the tamarind in water and squeeze well to extract the juice and set aside.

3. Add the onion pieces, tomato pieces, chopped / cubed radish and water in a vessel. Cover with a lid and cook till the radish pieces are soft.
4. Add the mashed dal, tamarind extract, salt, sambar powder, turmeric powder, and water (adjust to desired consistency) to the vegetables.

5. Allow the sambar to boil for 8 - 10 minutes. If the sambar appears too thick, add little more water and simmer for a few minutes. Take a kadai pour in oil, add the ingredients under "To Temper (2)" and add it to radish sambar and allow it to boil once and it’s done.

Serving Suggestions
Serve hot with rice and any poriyal of your choice

Adding asafoetida at the last enhances the smell and taste of sambar.

Sunday, 6 August 2017

Bell Pepper Chutney

Capsicum one of my favorite vegetables which has numerous medicinal and health benefits. So, I love to make use of this green pepper / capsicum in my cooking as much as possible. This spicy combo works out well with simple dosa and idlies. 
In this month Shhhh Secretly Cooking Challenge I have paired with Kalyani Sri, a wonderful blogger and gave me two secret ingredients "Green pepper and Onions".The best way to incorporate these vegetables to kids by the form of chutney's. Thank you dear for giving me such a lovely ingredient.
It is a simple Indian styled chutney prepared with bell peppers. Capsicum has a lovely crunchy texture. As for the health benefits of capsicums, they are rich in Vitamin C and are also known to lower cholesterol. It is a tangy and spicy chutney that tastes delicious. Do try this easy green capsicum chutney.

Prep time
Cooking time
10 mins
       10  mins

Cuisine:  South Indian (Breakfast Side dish)

  • Green Bell Pepper/Capsicum -2 large
  • Onions -1 no
  • Green chillies -2 big
  • Garlic -2 cloves
  • Tamarind –lemon sized
  • Salt –to taste
  • Mustard seeds -1/2 tsp
  • Split urad dal -1/2 tsp
  • Curry leaves –few
  • Hing -pinch

1. Wash and cut the green pepper into small pieces and keep them aside. Heat 1 tbsp. of oil in a pan. Add dry red chillies, asafoetida, chopped onions and garlic. 
 2. Sauté till onions turn translucent. Add chopped capsicum along with salt. , tamarind to golden brown and transfer them to the mixer grinder.
 3. Add required amount of salt and pinch of sugar to the chutney and mix it well. 
4. Do the tempering process in the pan and pour them over the chutney and mix well
Serve with
Red chillies can also be used instead of green chillies.

Sunday, 2 July 2017

Chickpeas(Kabuli Channa) Cutlet

A very easy and simple snack item which is healthy too as it is made up of Chana. If you have soaked & boiled Chickpeas / Garbanzo Beans in hand, these cutlets can make the best lunch or dinner option or a filling tea time snack. This is also a very healthy option for kids who don’t like to eat pulses.

Actually this June month Shhhh Secretly cookingchallenge has selected the topic “Fried snacks “for Ramadan. Hope all are having a good time with fried varieties at home. My June partner Anu Kollon gave me two secret ingredient Chickpeas and coriander and I have planned for Cutlet to pack for my kids snack box. Thank you dear for giving me a wonderful ingredient.

Normally cutlets involve using potatoes to get the right consistency to shape them. While we are always on the look out to eat healthy meals at home that have the right amount of proteins & vegetables & at the same time satisfy our need to have tasty meals, these chickpea cutlets always come to our rescue. 

Check out some more Snack varieties

Prep time
Cooking time
10 mins
        10 mins
2 persons

Recipe type:  Snack varieties
Cuisine: Indian

  • Boiled chickpeas -2 cups
  • Onions -3 no’s medium
  • Green chilies -1 no
  • Coriander leaves -1 small bunch
  • Maida -2 tbsp.
  • Red chili powder -1 tbsp.
  • Coriandrr5 powder -1 tbsp.
  • Turmeric powder-1 tsp
  • Pepper powder -1 tsp
  • Lemon juice -1 tsp
  • Amchur powder -1 tsp
  • Corn flour -2 tbsp
  • Bread crumbs -1/4 cup
  • Salt –to taste



1. Soak the Kabuli Chana for 6-7hours or overnight. In a big bowl, take boiled chickpeas & mash it nicely. Mash the boiled Kabuli Chana well.

2. Make sure there is not much water in it else consistency will be mushy. Add chopped onions, green chilies and coriander leaves and the remaining spices.

3. Add maida to get the right consistency to shape the cutlets. Slight wet the cutlets with water in your hands and roll them with bread crumbs.

How to cook Cutlets
1. Take a non-stick pan; put few drops of oil, clean it well with a kitchen tissue paper or a cloth or half potato.
Pour few drops of oil & cook the tikkis / cutlets on a medium flame.
2. Keep an eye & flip them once slightly brown on one side. Cook on both the sides till crisp.

Serving suggestions
Serve hot cutlets at tea-time with tomato ketchup :) serve hot with ketchup & green chutney (mint / coriander) or a curd dip.

Lemon juice and Amchur powder gives nice tangy flavor to the cutlets. You can vary them accordingly.Bread crumbs  can be used to bind the cutlets.  
I also make the same cutlets using paneer instead of potatoes. In that case, paneer should be also one cup (grated).


Related Posts Plugin for WordPress, Blogger...