Homemade Tamil Sambar Powder Recipe

June 13, 2014

Sambar powder is a South Indian spice powder that is used to make a traditional lentil-based dish called "Sambar". Homemade spice blends are so good and flavorful and super easy to make.

Few more spice powder recipes:

How to make Tamil sambar powder recipe below:

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Homemade Tamil Sambar Powder

How to make tamil sambar powder. A spice blend to prepare a delicious South Indian sambar.

Prep Time5

Cook Time35

Total Time40

Course: Spice blend

Cuisine: South Indian, Tamil

Keyword: homemade spice powders, how to make sambar powder

Servings: cups

Author: Hari Chandana Ponnaluri

Ingredients

1 ¾ cups Coriander Seeds
30 Dried Red Chillies adjust according to your spice level
1 tablespoon Chana Dal
1 tablespoon Urad Dal
1 tablespoon Toor Dal
2 teaspoon Black Peppercorns
1 tablespoon Cumin Seeds
1 tablespoon Fenugreek Seeds
2 teaspoon Turmeric Powder
2 teaspoon Mustard Seeds
½ teaspoon Hing
3-4 sprigs Curry Leaves

Instructions

In a heavy-bottomed pan, dry roast the coriander seeds on a low flame until fragrant or light brown color. Add the hing to the coriander seeds and continue roasting for a few seconds or until fragrant.
Transfer it to a plate. Add the turmeric powder to the roasted coriander seeds and let it cool.
Dry roast the curry leaves until crisp. Keep them aside.
Then roast the red chillies for a few seconds and keep them aside.
Dry roast all the ingredients one by one until they are a light golden brown color and fragrant.
Let them cool completely.
Grind the roasted ingredients into a fine powder.
Let the ground powder cool completely and store in an airtight container.
You can refrigerate it for longer use.

Mamidikaya Pesara Pachadi Recipe - Raw Mango Moong Dal Chutney Recipe - Andhra Chutney Recipes

June 12, 2014

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If you are looking for more chutney recipes then do check Palakura Kandi Pachadi, Tomato Pesara Pachadi, Radish Pachadi, Sorakaya Pachadi, Tomato Peanut chutney, Peanut Mint Chutney and Carrot Pachadi.

Mamidikaya Pesara Pappu Pachadi Recipe

Prep Time: 5 mins | Cook time: 10 mins | Serves: 4

Author: Hari Chandana P
Cuisine: South Indian
Recipe type: Side dish

Ingredients:

½ cup Split Yellow Mung Lentils / Moong Dal
½ - ¾ cup Raw Mango, peeled & chopped (depends on the sourness of the mango)
4 Dried Red Chillies
½ teaspoon Cumin Seeds
Salt to taste
1 teaspoon Oil

For Seasoning:

¼ teaspoon Mustard Seeds
¼ teaspoon Urad Dal
1 Sprig Curry Leaves
1 Dried Red Chilli
1.5 teaspoon Oil
A pinch of Hing

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Instructions:

Heat a teaspoon of oil in a pan.
Add the moong dal and roast continuously on a low flame till golden brown color.
Then add the cumin seeds and roast for a few seconds.
Transfer it to a plate and set aside.
In the same pan, add and roast the red chillies for a few seconds.
Let them cool completely.
Grind the roasted moong dal and red chillies into a coarse powder.
Then add the chopped mango and salt and grind it to a little coarse paste by adding water.
Transfer the chutney into a bowl.
Heat oil in a pan for seasoning.
Add the mustard seeds and urad dal and let them splutter.
Once the urad dal is brown, add the curry leaves, hing and red chilli.
Immediately pour this over the ground chutney and combine well.
Serve with hot steamed rice and ghee.

You might also like to check these recipes:

Nimbu Pani with Sabja Seeds - Basil Seeds Lemonade Recipe

June 11, 2014

A healthy and refreshing Indian summer beverage with lemons and sabja or sweet basil seeds. A great way to beat the summer heat.

What is Sabja Nimbu Pani?

It is a refreshing Indian summer drink and is nothing but lemon juice with some soaked sabja seeds or sweet basil seeds. It is considered one of the refreshing and healthy drinks to beat the summer heat.

Sabja is also known as sweet basil seeds, falooda seeds and tukmaria. They will help to cool down the body in the hot summer and also good for digestion.

The seeds need to be soaked in enough water for at least 10-15 minutes. They absorb water and swell.

How long can you keep soaked sabja?

The soaked seeds can be kept in the refrigerator for a day. You can soak them beforehand and store in the refrigerator, whenever you need it, add them to the lemon juice just before you serve.

Serving suggestions for sabja lemonade:

It is perfect to serve on a hot summer afternoon. Whenever you crave for cool drinks, swap it with this natural cooler.

Few more Indian drinks you'll love:

How to make sabja nimbu pani recipe below:

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Sabja Nimbu Pani Recipe or Sweet Basil Seed Lemonade

Refreshing summer beverage with lemons and sabja seeds or sweet basil seeds

Prep Time15

Cook Time0

Total Time15

Course: Beverage

Cuisine: Indian

Keyword: Drink for Summer, Summer Drinks

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 teaspoon Basil Seeds / Sabja Seeds
2 cups Water
2 tablespoon Lemon Juice or as needed
2 tablespoon Sugar or as needed

Instructions

Soak the basil seeds in ½ cup of water for 10 minutes.
Take two cups of chilled water, lemon juice and sugar in a bowl. Mix well until the sugar dissolves.
Add the soaked basil seeds to it and combine it.
Pour the juice into glasses and serve.

Gutti Vankaya Kobbari Karam Recipe - Andhra Style Coconut Stuffed Brinjal Recipe - Eggplant Recipes

June 10, 2014

If you are looking for more brinjal recipes then do check Gutti Vankaya Koora Podi, Gutti Vankaya Senagapindi, Brinjal Rasavangi, Brinjal Sambar, Kalchina Vankaya Pachadi, Gutti Vankaya Ulli Karam, Vankaya Kobbari Karam and Vankaya Pappu.
Gutti Vankaya Kobbari Karam - Andhra Stuffed Brinjal with Coconut
Prep Time: 10 mins | Cook time: 15 mins | Serves: 4

Author: Hari Chandana P
Cuisine: South Indian, Andhra
Recipe type: Side Dish

Ingredients:

12 - 14 Brinjals / Eggplants small sized
3 tablespoon Oil

For Stuffing:

¾ cup Fresh Coconut Pieces
½ cup Cilantro / Coriander Leaves, tightly packed
4 Green Chillies or as needed
1 - 1.5 teaspoon Tamarind Pulp
½ teaspoon Cumin Seeds
Salt to taste

Instructions:

Grind the coconut, coriander leaves, tamarind pulp green chillies and salt into a little coarse paste and keep it aside.
Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.

Now stuff the eggplants with ground coconut mixture and keep them aside.
Heat oil in a wide pan. Place the stuffed eggplants carefully into the pan and cook on a high flame for 2 minutes.
Sprinkle a handful of water and cove it with a lid.
Let it cook on a low flame. Keep checking in between and tun the brinjals until they are evenly cooked.
When they are soft, tun off the flame.
If you have any remaining stuffing, add it before turning off the flame.
Serve hot with rice.

You might also like to check these recipes:

Pineapple Kesari Recipe - Pineapple Sheera Recipe - Pineapple Semolina Halwa Recipe - Step by Step Recipe

June 9, 2014

If you are looking for more Indian halwa recipes then do check Sweet Potato Halwa, Milk Rava Kesari, Gummadikaya Halwa, Besan Ka Halwa, Coconut Rava Kesari and Kasi Halwa with jaggery.

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Pineapple Rava Kesari / Pineapple Semolina Pudding Recipe

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Semolina / Sooji
½ cup Pineapple, finely chopped
½ cup Sugar
1.5 cups Water
¼ cup Melted Ghee
1 tablespoon Cashew Pieces
1 teaspoon Raisins
⅛ teaspoon Cardamom Powder
A pinch Food Color

Instructions

Heat 2 tablespoons of ghee in a pan.
Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
In the same ghee, add and fry the raisins until they plump up. Keep them aside.
In the same pan, add the semolina and roast on a low flame until light golden color.
Transfer the roasted semolina to a plate and set aside.
Combine the chopped pineapple and water in a pan and bring it to a boil.
Reduce the flame and let it simmer for 3 – 4 minutes.
Add the cardamom powder and food color to the pineapple water.
Add the roasted semolina little by little, stirring continuously to avoid lumps.
Add the remaining ghee and combine.
Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
Once the semolina is cooked, add the sugar and combine well.
Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
Add the fried cashews and raisins and mix well.
Turn off the flame and serve warm or cold.

Instructions:

Heat 2 tablespoons of ghee in a pan.
Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
In the same ghee, add and fry the raisins until they plump up. Keep them aside.

In the same pan, add the semolina and roast on a low flame until light golden color.
Transfer the roasted semolina to a plate and set aside.
Combine the chopped pineapple and water in a pan and bring it to a boil.
Reduce the flame and let it simmer for 3 - 4 minutes.

Add the cardamom powder and food color to the pineapple water.
Add the roasted semolina little by little, stirring continuously to avoid lumps.
Add the remaining ghee and combine.
Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
Once the semolina is cooked, add the sugar and combine well.

Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
Add the fried cashews and raisins and mix well.

Turn off the flame and serve warm or cold.

You might also like to check these recipes:

Watermelon Rooh Afza Sharbat Recipe - Watermelon Rose Juice Recipe - Rooh Afza Recipes

June 8, 2014

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If you are looking for more summer drink recipes then do check Watermelon Mint Juice, Rooh Afza Lemonade, Mango Kesar Lassi, Shikanji, Gulkand Lassi, Cucumber Lassi, Grape Juice and Dry Fruit Milkshake.

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Watermelon Rooh Afza Juice Recipe

Prep Time10

Total Time10

Course: Beverage

Cuisine: Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Watermelon, Chopped & De-seeded
1 tablespoon Rooh Afza / Rose Syrup
1 tablespoon Lemon Juice
1 tablespoon Sugar or as needed
A few Ice Cubes

Instructions

Combine all the ingredients in a blender and blend until smooth.
You can strain the juice through the strainer to remove the pulp.
Pour the juice into glasses.
Add the ice cubes to it and serve immediately.

You might also like to check these recipes:

Arbi Ka Saag Recipe - Rajasthani Style Taro Root Fry

June 7, 2014

Crispy and flavorful fry using arbi or taro root and spices. An authentic Rajasthani dish for rice.

What is Arbi Ka Saag?

Arbi Ka Saag is a Rajasthani style taro root or colocasia dish. It is a simple and crispy fry made with boiled arbi and spices. There are other variations of arbi fry which I usually make. But this dish is a different one with authentic flavors and one of the easy arbi recipes. The texture of the dish is crispy outside and soft inside. I have adapted the traditional recipe from Rajasthani Cookbook.

If you don't want to deep fry the vegetable, you can shallow fry them until they are a golden brown color and crispy. Also, do not skip the spices as they give the authentic taste and flavor.

Is Arbi Saag Vegan?

Yes, it is a vegan recipe.

What goes well with Arbi Fry?

It can be served as a starter or side dish with hot steamed rice.

Few more recipes like this:

How to Make Rajasthani Arbi Ka Saag Recipe below:

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Rajasthani Arbi Ka Saag Recipe

How to make crispy Rajasthani style taro root fry with spices.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Side Dish

Cuisine: Indian, Rajasthani

Keyword: arbi recipes, authentic, Rajastani Recipes

Servings:

Calories: 171kcal

Author: Hari Chandana Ponnaluri

Ingredients

1.5 cups Taro Root boiled, peeled and sliced
¼ teaspoon Mustard Seeds
¼ teaspoon Carom Seeds / Ajwain
¾ teaspoon Red Chilli Powder or as needed
¾ teaspoon Lemon Juice
½ teaspoon Coriander Powder
⅛ teaspoon Turmeric Powder
Oil for frying
Salt to taste

Instructions

Heat oil in a pan for deep frying or shallow frying.
Deep fry the boiled taro root slices till they are a golden brown color.
Drain them on paper towels and set aside.
Heat a teaspoon of oil in a pan and add the mustard seeds and carom seeds. Let them splutter.
When the seeds crackle, add the fried taro root, salt, coriander powder, red chilli powder, turmeric and lemon juice and combine until well combined.
Serve hot with rice.

Notes

Adjust the spice levels according to your taste.

Nutrition

Mango Kulfi Recipe - How to make Mango Kulfi - Step by Step Recipe - Mango Recipes

June 5, 2014

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If you are looking for more dessert recipes then do check Vanilla Cinnamon Ice Cream, Sweet Potato Halwa, Gulab Jamun, Microwave Palkova, Semiya Payasam, Bread Rasmalai, Milk Rava Kesari and Pumpkin Halwa.

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Homemade Mango Kulfi Recipe

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

2.5 cups Milk
2.5 cups Mango Puree
½ cup Sugar (depends on the sweetness of the mangoes)
10 Almonds
1 tablespoon Corn Flour / Corn Stratch
¼ teaspoon Cardamom Powder
A pinch Saffron

Instructions

Soak the saffron in a tablespoon of hot milk for a few minutes and crush it well. Keep it aside.
Dissolve the corn flour in little water and keep it aside.
Grind the almonds into a coarse powder and set aside.
Bring milk to a boil.
Let it simmer on a low flame for 8 – 10 minutes.
Add the sugar, saffron milk, corn flour paste and cardamom powder and mix everything well.
Stir continuously and cook on a low – medium flame for 13 – 15 minutes or till the mixture thickens.
Turn off the flame. Add the almond meal and mix well.
Let it cool completely.
The mixture should be thick.
Add the mango puree to the milk mixture and mix everything until well combined.
Pour this mixture into kulfi moulds or cups.
Keep it in the freezer for 6 – 8 hours or until set.
To unmould the kulfi run the outside of the kulfi mould under tap water for a few seconds and carefully take out the kulfi from inside.
Garnish with almonds / pistachios and serve immediately.

Instructions:

Soak the saffron in a tablespoon of hot milk for a few minutes and crush it well. Keep it aside.
Dissolve the corn flour in little water and keep it aside.
Grind the almonds into a coarse powder and set aside.

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Bring milk to a boil.
Let it simmer on a low flame for 8 - 10 minutes.
Add the sugar, saffron milk, corn flour paste and cardamom powder and mix everything well.
Stir continuously and cook on a low - medium flame for 13 - 15 minutes or till the mixture thickens.
Turn off the flame. Add the almond meal and mix well.
Let it cool completely.

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The mixture should be thick.
Add the mango puree to the milk mixture and mix everything until well combined.

Pour this mixture into kulfi moulds or cups.
Keep it in the freezer for 6 - 8 hours or until set.
To unmould the kulfi run the outside of the kulfi mould under tap water for a few seconds and carefully take out the kulfi from inside.
Garnish with almonds / pistachios and serve immediately.

You might also like to check these recipes:

Chilakada Dumpa Podi Koora Recipe - Andhra Style Sweet Potato Stir-Fry with Curry Powder

June 4, 2014

Sweet Potato Podi Curry Recipe - Andhra style sweet potato stir-fry seasoned with Andhra traditional curry powder or spice powder. A great side dish for rice.

Chilakadadumpa Podi Kura is a simple Andhra style stir-fry seasoned with freshly ground spice powder. It can be served great with rice or roti. The spice powder can be made in bulk and stored for a month or two. This is one of the quick and easy sweet potato recipes that can be done in 15-20 mins.

More Indian Sweet Potato Recipes:

Ranga Alur Puli Pithe
Sweet Potato Kuzhambu
Sweet Potato Halwa
Sweet Potato Chaat
Sweet Potato Curry with Ginger & Chillies

If you are looking for more Andhra traditional recipes check the below recipes

Few More Andhra Recipes on the blog:

How to Make Sweet Potato Podi Curry Recipe below:

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Chilakada Dumpa Podi Koora Recipe

Andhra style sweet potato stir-fry seasoned with traditional Andhra spice powder.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, Curry Recipes, Indian Sweet Potato Recipes

Servings:

Calories: 114kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Sweet Potatoes chopped
¼ teaspoon Mustard Seeds
½ teaspoon Urad Dal
½ teaspoon Chana Dal
1 Sprig Curry Leaves
1 tablespoon Oil
⅛ teaspoon Turmeric Powder
Salt to taste

For Curry Powder

1 teaspoon Coriander Seeds
2 teaspoon Chana Dal
1 teaspoon Urad Dal
3-4 Dried Red Chillies or as needed
1 tablespoon Dry Coconut
½ teaspoon Oil

Instructions

To make the curry powder, heat ½ teaspoon of oil in a pan.
Add the coriander seeds, chana dal and urad dal and roast them on a medium flame till they are a golden brown color.
Remove from the pan and keep it aside.
In the same pan, add and fry the red chillies for a few seconds and set aside to cool.
Grind the roasted ingredients and coconut to a powder and keep it aside.
Wash, peel and chop the sweet potatoes and soak them in water till use.
Heat a tablespoon of oil in a pan. Add the mustard seeds, urad dal and chana dal and let them splutter.
Then add the curry leaves and drained sweet potatoes to it.
Add salt and turmeric powder and combine.
Saute for a couple of minutes.
Cover the pan with a lid and let it cook until the pieces are soft. Sprinkle little water if needed.
When it is done, add the prepared curry powder and mix everything.
If it is too dry, sprinkle a very little water and saute for a couple of minutes.
Turn off the flame and serve hot with rice or roti.

Nutrition

Carrot Paratha Recipe - Stuffed Carrot Paratha Recipe - Step by Step Recipe - Indian Paratha Recipes

June 3, 2014

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If you are looking for more breakfast recipes then do check Methi Paratha, Bidari Paratha, Gujarati Panki, Masala Pav, Aava Pettina Daddojanam, Paneer Pav Bhaji, Lemon Sevai, Methi Poha and Makki Ki Roti.
Stuffed Carrot Paratha Recipe

Prep Time: 10 mins | Cook time: 20 mins | Makes: 5 parathas

Author: Hari Chandana P
Cuisine: North Indian
Recipe type: Breakfast

Ingredients:

For the Stuffing:

1 cup Grated Carrot
1 teaspoon Coriander Powder
½ teaspoon Cumin Powder
¼ teaspoon Garam Masala
¼ teaspoon Carom Seeds / Ajwain
⅛ teaspoon Turmeric Powder
½ teaspoon Red Chilli Powder or as needed
1 tablespoon Chopped Coriander Leaves
Salt to taste
2 teaspoon Oil

For the Outer Layer:

1 cup Wheat Flour
1 teaspoon Oil
Salt to taste

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Instructions:

Take the wheat flout, salt and a teaspoon of oil in a mixing bowl and combine well.
Add water little by little and knead into a soft and pliable dough.
The dough should not be too tight or too soft.
Cover the dough and keep it aside till you make the stuffing.

Heat 2 teaspoons of oil in a pan. Add the carom seeds and fry for a few seconds.
Add the grated carrot and fry for a couple of minutes or till the raw smell leaves.
Add the coriander powder, cumin powder, garam masala, turmeric powder, salt and red chilli powder and mix well.

Sprinkle a very little water and cover it with a lid.
Let it cook until soft and well cooked.
Open the lid and saute till it becomes dry.
Add the coriander leaves and combine.
Let it cool completely.

Divide the prepared dough into 5 equal portions and set aside.
Divide the carrot stuffing into round shaped balls and set aside.
Roll each dough ball into a thick circle, place the carrot stuffing ball in the center and bring the edges together and seal it.

Dust some flour on the board and roll it into a thin paratha.
Heat a pan / tawa. Carefully place the paratha on the pan.
Drizzle some oil and cook the parathas on both sides until brown spots appear.
Remove from the pan and keep it in a bowl or roti basket. Keep covered to maintain softness.
Serve hot with plain curd / raita and pickle.

You might also like to check these recipes:

Kesar Mango Lassi Recipe - Indian Mango Drink with Saffron

June 2, 2014

Kesar Mango Lassi Recipe - Creamy, rich and refreshing traditional Indian sweet drink made with yogurt, mangoes, cardamom, saffron and nuts.

What is Kesar Mango Lassi?

Mango lassi is a traditional sweet drink made in Indian and Pakistan. It is made with fresh and thick yogurt, fresh mango and is flavored with cardamom and saffron. The consistency of the Indian mango lassi is very similar to a smoothie. It is one of the world's popular Indian recipes.

We make so many Indian mango dishes when they are in season. Please check the below recipes if you need some of them.

Mango Recipes:

You can also make this lassi into popsicles, check my Mango Lassi Popsicles Recipe.

Can I use canned mango pulp instead of fresh mangos?

You can use store-bought mango pulp in this recipe. Just use ½ cup of pulp instead of 1 cup of fresh mango cubes.

How to Make Vegan Mango Lassi?

Just replace the yogurt with any plant-based yogurt like almond milk yogurt or soy yogurt. Also, replace milk with a tablespoon of hot water to soak the saffron.