Archive for the ‘Main Dish’ Category

Quick & Easy Sambhar

04 May

I would call it as instant sambhar as usual method takes longer time . When I have surprise guests, simply I go for this recipe and only 5 minutes of manual time required. Sambhar is a Lentils curry with vegetables, which goes very well with  South Indian dishes like Idli, dosa, Vada, Pongal and Rice.


  1. Onion – 1 no, finely chopped
  2. Tomato – 1 , finely chopped
  3. Zucchini – 1/4 cup ,cut in to pieces
  4. Capsicum – 1/4 cup ,cut in to pieces
  5. Toor Dhal – 1 Cup
  6. Tamarind – 1 small lemon sized ball
  7. Sambhar powder – 1Tsp
  8. Turmeric – 1/4 tsp
  9. Cumin – 1/2 tsp
  10. Salt for taste
  11. Water – 3 cups

For tempering

  1. Oil – 1 Tsp
  2. Mustard seeds – 1/2 tsp
  3. Asafoetida – 1/4 tsp
  4. Corriander and curry leaves for garnishing


1. Add all the above ingredients in a pressure pan or cooker and close the lid.  Once it starts buzzing, reduce to flame to low and let it cook for 15 minutes.

2. Now open the pressure cooker and smash the sambhar to get all the ingredients and dhal  mixed up. Add some more water if required for Sambhar consistency.

3.  Add oil to pan and add mustard seeds, after it crackles add asafoetida and curry leaves. Finish sambhar by adding this tempering .Sprinkle some corrainder leaves on top and serve it.


Poondu kuzhambu (Garlic Tamarind curry)

24 Apr

This Dish is familiar in southern part of India. Poondu kuzhambu is a mouth watering dish which is liked by almost anyone who want to give a feast to their tongue. It contains sweetness and sourness  from tamarind and tomato, slight bitterness from fenugreek. The flavor and taste of onion and garlic, mixed other spices,  creates a wonderful blend. Poondu kuzhambu can be prepared and stored in fridge for a couple of weeks. Poondu kuzhambu preparation method is mostly same as basic kara kuzhambu .

Adding the pre-cooked smashed garlic is the speciality of my version of poondu kuzhambu which gives little sweet taste to the curry, flavourful and thickens the curry.


  1. Oil – 2 Tsp
  2. Mustard- 1 Tsp
  3. Fenugreek – 1/4 Tsp
  4. Cumin – 1/2 Tsp
  5. Peppercorns – 1 Tsp
  6. Asafoetida – 1/4 Tsp powdered
  7. Red chillies dry – 2 nos
  8. Small Onion – 1 Cup
  9. Garlic – 1 cup
  10. Tomatoes – 2 chopped
  11. Tamarind – 1 medium lemon size( soak it 1/2 cup of water and take juice of it )
  12. Chilli powder – 2 Tsp
  13. Corriander powder – 2 Tsp
  14. Turmeric – 1/4 Tsp
  15. Curry leaves – 1 Strand
  16. Salt for taste.


1. Take half cup of garlic and cook with 1/2 cup of water in a pressure cooker for 1 whislte. (or) cook 1/2 cup of garlic in a cooking vessel covered with lid.

2. When the garlic is cooked, smash it with a spoon and keep it aside. Use that garlic water later in curry.

3. Add one spoon of oil to the pan. Add mustard let it crackle. Now add fenugreek,cumin, peppercorns,asafoetida and red chilli and stir for a minute.

4.Take 1/2 cup of small onions and chop it finely. Add this to the pan and fry for 2 minutes. Add 1/2 cup of whole garlic and fry for a minute.(You can also cut the whole garlic in to small pieces )

5. Add chilli powder , corriander powder and turmeric and mix it for 30 sec.

6. Add tomatoes and cook for 3 minutes.

6. Add the tamarind juice and salt . Cover it and cook for 15 minutes. Now add the already cooked and smashed garlic to the curry and cook it for another 10 minutes.

7. Finish the curry by adding curry leaves. The consistency of the curry should be thick like batter.

Tip: Poondu kuzhambu goes very well with rice. You can add 2 Tsp of Seasame oil at the end which gives a very good flavour.


Spiral Pasta with Zucchini,Carrot & Tomato sauce

18 Apr


  1. Olive oil – 1Tsp
  2. Onion – 1 small, finely chopped
  3. Zucchini – 1/4 cup, cut in small pieces
  4. Carrot – 1/4 cup , cut in small pieces
  5. Tomato puree – 1/2 cup
  6. Tomato paste – 1Tsp concentrated
  7. Dried mixed Pizza herbs – 1/2 Tsp
  8. Sugar – 1/2 Tsp
  9. Salt for taste
  10. Spiral Pasta – 1 cup


1. Heat the pan and add olive oil.  Saute the onions for 2 minutes continued by zucchini and carrot.

2. Add the Tomato paste and Tomato puree. Add 1/2 cup of water, salt and sugar.

3. Cover it and cook for 10 minutes. Now add the mixed herbs and the sauce is ready.

4. Boil 3 cups of water in a cooking vessel and add pasta with little salt. Let it cook for 8 minutes.

5. Drain the water and add cold running water and strain it again.

6. Now serve the pasta in a plate with the sauce on it.


Naan ( Indian Flat Bread)

05 Apr

Ingredients :

  1. All purpose flour – 300 gms
  2. Warm water – 150 ml at room temperature( the water should not be hot as it would kill the yeast)
  3. Dry Active Yeast – 12 gms
  4. Baking Powder – 1/2 Tsp
  5. Salt – for taste.
  6. Sugar – 1 Tsp.


1. Take a big bowl and add warm water. Add Dry yeast, sugar and salt. Mix it very well .

2. Now add the Flour and  Baking Powder.

3. Mix it up with the wooden spatula as the dough is extremely sticky. Cover the bowl with thin            plastic wrapper or wet kitchen towel.

4. Leave it in warm place for 5 hours.

5. Now dust flour in the kitchen workplace. Drop the dough in the kitchen workplace with spatula. Sprinkle generously some flour on top of dough and pat it.

6. Now divide the dough in to small pieces. Roll in to the 3mm thickness and bake it in the preheated oven .

7. Cook for 5 min at max temp in the oven. check frequently for the first few batches.

Tip : 1. Add little minced garlic and butter , to have Garlic naan.

2. Can be served with Yellow Dhal , Butter Chicken, Vegetable gravy. Goes very well most of the indian gravies.


Vegetable Stuffed Parathas

30 Mar