Saturday, November 30, 2013

Sambar From Scratch

Gravy Made With Dhal , South Indian Spices And Veggies ...serves well with any South Indian breakfast and meal

In this recipe i am going to add my own spices for sambar...but if u have sambar powder u can add that check the video of how to make sambar with sambar powder check out the link given below..but if u dont have sambar powder use the below recipe which guides u how to bring sambar from your pantry spices....

About Sambar:

Sambar or sambhar or sambaaru (Tamilசாம்பார்) is a dish in South Indian and Sri Lankan Tamil cuisines. A variant of sambar called pappuchaaru (Telugu) is more common in Andhra Pradesh.
Sambar is a vegetable stew or chowder based on a broth made with tamarind and is most popular in the cooking of southern regions of India, especially in Tamil NaduKeralaKarnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.


Vegetables, turmeric, salt, asafoetida and a mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chillies, lentils, and other spices) are initially boiled together. After the vegetables and tamarind water are slightly cooked, the lentils and ground coconut mixture are added and allowed to cook until the vegetables are done. A wide variety of vegetables may be added to sambar. Typical vegetables include okracarrotradishpumpkindaikonpotatoestomatoesbrinjal (eggplant) and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar may contain one or several seasonal vegetables as the main vegetables in the soup. Andhra pappu chaaru is prepared the other way around, wherein vegetables and tamarind pulp are added to the cooked lentils and then boiled. This slight variation in the method of cooking them brings in the distinction in their texture and flavour.Ladies finger is added as a vegetable in the preparation to give sambar a greasy feel and for its taste. but its greasy feel causes some trouble. to avoid this, first the ladiesfinger is cut and fried in oil and then add to the vegetables.
The cooked sambar is typically tempered with a garnish, an oil-fried spice mixture containing items such as mustard seedsblack gram, dried red chilies, curry leavesfenugreek seeds, coriander seeds, and asafoetida. Fresh curry or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambar, providing a distinct and pleasant herbal essence.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of this dish, evident in preparations known in local languages as huli,rasamcharu,parupu saaru, and pappu pulusu.
In some areas, people use coconut powder, although the original recipe does not include coconut powder.


  • Mysore Sambar
  • Udupi Sambar
  • Betroot Sambar
  • Ulli(Shallot) Sambar)
  • Pavakkai (Bitter Gourd) Sambar
  • Mullangi (Radish) Sambar
  • Poondu (Garlic) Sambar
  • Varutharacha Sambar
  • Moong Dal Sambar
  • Thakkali(Tomato) Sambar

Sambar Powder:

Typical ingredients of the sambar powder include roasted lentils, coriander seeds, dried whole red chilly, fenugreek seeds, coriander leaves and curry leaves. Regional variations may include versions with mustard seeds, cumin, black pepper, white pepper, cinnamon, or other spices.
This powder is prepared by pan roasting the whole spices and grinding them to a rather coarse powder with some salt optionally.
Sambar powder as a ready-made masala is available in a wide variety of brands.

Ground Coconut:

In regions that grow coconuts, notably some areas of Kerala, coastal Karnataka (UdupiMangalore) and Tamil Nadusambar is also made with a paste of ground coconuts and spices. Grated coconut is roasted with lentils, cumin, few grains of rice, fenugreek, and red chillies. It is then ground into a fine paste, added to the vegetables and tamarind broth, and then cooked. 


Sambar is usually served with steamed rice.This is one of the main courses of both formal and everyday south Indian cuisine. In all the South Indian states, vada sambar and idli sambar are popular for breakfast or lunch, and is often served as a side dish at dinner.
Sambar is also served for lunch and dinner in south India, commonly with idlivada or dosa, along with two chutneys, a green coconut chutney and a mildly spicy red tomato chutney. Road side restaurants often offer free refills of sambar with regular purchase of idli and vadas.
A two-course meal, the first consisting of sambar mixed with rice and eaten with some sort of vegetable side dish, and the second consisting of yoghurt mixed with rice, is perhaps one of the most common meals eaten in a typical southern Indian home.


To cook Lentils:

Masoor Dhal/Lentils - 1/3 cup
Turmeric Pd - 1 tsp
Hing/ Asafoetida Pd - a pinch
Red Radish - 1 bag or 2 cups


Cook all above in pressure cooker for 5 whistles...then let the steam release on its own...Then open and mix dhal with spoon so its like a puree...

For sambar:

Oil - 1 tbsp
Fenugreek seeds - 5
Fenugreek Powder - 1/4 tsp
Hing / Asafoetida - a pinch
Turmeric Pd - 1 tsp
Mustard seeds - 1 tsp
Curry Leaf - 1 sprig
Onion - 1 small size,sliced
Green Chillies - 6
Tomatoes - 1 chopped
Coriander pd - 2 tsp
Roasted Cumin Pd - 1 tsp
Gram Flour - 1 tsp mixed with 2 tbsp of water
Lemon juice - 1 tsp
Coriander Leaves - 1/4 cup


Take a pan add oil then add mustard seeds ,once they splutter add fenugreek seeds then add hing and onions along with turmeric and green chillies.
Saute well till onions are translucent,then add tomatoes and mix well.
Then add 1/2 cup water and mix well.
Once its bubbling add coriander pd, Roasted cumin pd and keep mixing and wait for 2 min so the spices are cooked well.
Then add the contents of the pressure cooker and mix well.
Add salt and do a taste check .
Once it boils add a tsp of lemon juice and garnish with coriander leaves and switch off flame .
Serve with hot rice.


1.You can add vegetables if u want,Cook vegetables along with dhal in pressure cooker and add.
Prefered vegetables: Radish , Carrot , Onion , Pearl Onions, Drumsticks , Snake Guard , Cucumber , Eggplant , Potato , Beans .

2.You can also add tamarind to the recipe,if adding add 1/4 tsp of tamarind paste or extract of 1 small gooseberry size tamarind soaked in warm water squeezed.

Video For Sambar Recipe using sambar Powder:

In this video recipe replace,sambar powder with roasted cumin pd and coriander pd.

Curd Rice / Yogurt Rice / Thayir Sadham

My twist instead of pomegranate i added dried cranberries....
This rice is made by adding yogurt and rice....where yogurt should be double the quantity of rice...but this rice should not be if your yogurt is tangy add milk like below recipe.But if its not sour u can replace milk with extra curd....but make sure the rice is little runny consistency which is prefered normally and considered tasty.

About Curd Rice:

Curd rice ( Kannada: mosaru-anna, Tamilதயிர் சாதம், ) also called yogurt rice is a dish of India. The word "curd" in India usually refers to unsweetened yogurt. Unlike the Westerners, Indians mean yogurt when they say curd and what the westerners call curd is called paneer. It is very popular in the Indian states of KarnatakaKeralaAndhra Pradesh, and Tamil Nadu.
In the state of Tamil Nadu it is so popular that this food is one of the chief offerings to the God in many Shiva and Vaishnavite Temples which is later distributed as 'prasadam' (blessed food) to devotees. Here this is called by a different name 'dadhiannam'/ "dadyodanam" (Tamil script:ததியன்னம்/ தத்தியோதனம்) Sanskrit दधि dadhi=curd + अन्नं annam = cooked rice. Such names are never used in common parlance among the non-Brahmin Tamil people and is universally known as Thayir sadam, literally curd rice.
Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes. It is also said to aid digestion.
In some areas, curd rice is served in a unique style where rice is boiled, mixed with a mild curd and salted and then tempered with a tadka (seasoning) of mustard seeds, curry leaves, dry chillies and urad dal roasted in a spoon of hot oil. Garnishings vary with region and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.


Rice - 1 cup
Milk - 3 cups
Curd - 1 cup
Fresh ginger - a small piece cut into pieces
Green Chillies - 2 chopped finely
oil - 1 teaspoon
Mustard seeds- 1/4 teaspoon
Salt - 1/4 teaspoon or as per taste
Curry Leaf - 1 sprig
Pomegranate seeds / Dried cranberry - 2 tbsp to provide a slight tanginess
Grated carrot - 2 tbsp


Cook Rice separately by adding 2 cups of can even add extra water and cook it mushy...

Add Curd/Yogurt to rice and mix well with salt...add milk little by little until u get a desired consistency...normally a runny consistency is prefered like shown in the photos....

Take a pan add oil,then add mustard seeds let it splutter...then add curry leaf ,green chilly,ginger and saute well...then add this whole mixture to the rice we a taste check....

Garnish with grated carrot, coriander leaves and grapes or pomegranate pearls.

Puliyogarae / Tamarind Rice

A Tangy Peanutty rice with spices and Gingely oil........

Fusion Tamarind Rice with Almonds and Soya Nuggets for more Protein Value

About Puliyogarae:

Puliyogare (Kannada- Puliyodharai(Tamil:புளியோதரை) is a South Indian rice preparation usually eaten as a snack. Puliyodharai is also known as huḷianna ("sour rice" in Modern Kannada) in some parts of Karnatakapuḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.
It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanutscoriandercoconutred chilicurry leavesjaggerypeppermustard seedsfenugreekturmericasafoetidaurad dal, and cumin.
The tamarind paste is the essence of how a Puliyogare is created. Tamarind is soaked in water to extract the juice. The tamarind juice with is then boiled at a low temperature around 60-65 degrees Celsius on the stove. Red chili powder, black pepper are added to the mixture to season the mixture. Once the juice turns into a jelly like consistency it is removed and allowed to cool down.

Puliyogare is a mainstay in most south Indian festival luncheons and dinners. It is also offered as prasadam in temples across south India.

It is also prepared during festivals such as Ganesha Chaturthi and Diwali.


Raw Rice – 2 cups
Tamarind – Lemon size
Turmeric powder – ¼ teaspoon

To fry and grind:

Red chillies – 1
Coriander seeds – 1 teaspoon
Bengal gram dhal – 1 teaspoon
Fenugreek seeds – ¼ teaspoon

For seasoning:

Gingelly Oil – 4 or 5 tablespoon
Mustard – Half teaspoon
Red chillies - 3
Bengal Gram Dhal - 1 teaspoon
Ground Nut / Peanut – 5 tablespoon
Asafoetida – ¼ teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste


1.Cook rice till soft (but not mushy). Put it in a plate or broad vessel and spread it. Sprinkle one or two teaspoon oil over it.

 2.Soak tamarind and salt in water and squeeze out the juice. Break the red chillies into four or five pieces.

3.In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown. Add ground nut, red chillies and curry leaves and fry for a while. Add tamarind juice along with turmeric powder and asafetida powder. Let it boil on medium heat.

4.Meantime, take another kadai and put one teaspoon oil and fry one red chilli, bengal gram dhal, Urad Dhal, coriander seeds and the fenugreek seeds. Cool it and powder it.

5.Add this powder to the tamarind mixture. Mix well and cook till the oil floats on top. Remove it from stove. It look like tamarind paste.

6.Add this paste gradually to rice and mix gently. When mixing you can add one or two teaspoon gingelly oil.


To get the real taste, you have to use only gingelly oil. You can use ground nut with skin or without skin. If you want crispy taste, instead of adding the groundnut while seasoning, you can add when mixing the rice. Instead of ground nut, you can add soaked whole gram (Kondai kadalai) along with the tamarind juice and cook.
If you use Katti Perungayam (Hard Asafoetida), you can fry along with other ingredients and powder it. If you use asafoetida powder, then add it in the seasoning.
If you like, you can also add one or two teaspoons of til seeds (Ellu) along with the roasting ingredients and powder it.

 You can Make it more Creative and tastier by adding extra almonds and Soya Nuggets too,by this way you are adding some more extra protein for your meal....
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Cauliflower Thoran

Cauliflower with coconut and spices....


Cauliflower - 1/2 Flower,cut into small pieces
Coconut - 1/4 cup
Small Onion/Pearl Onion - 2
Jeera - 1 tsp
Fennel Seeds - 1 tbsp
Turmeric Pd - 1 tsp
Chilly Pd - 1 tsp
Curry leaf - 1 sprig
Oil - 1 tbsp


1.Grind together coconut,jeera,turmeric pd, salt,small onion to a pulse or two in a blender.

2.Take a pan add oil ,then add mustard seeds ,once mustard seeds splutter add Curry leaf ,then add fennel seeds then the cauliflower along with the grind mixture and saute it till cauliflower is cooked and blended well with spices.

3.Add salt by doing a taste check.

Serve it with curd rice.

Thai Drunken Noodle / Pad Kee Mao

Pad-stir fry, Kee Mao-Drunken (This recipe is that spicy that it is used to sober drunken people)

About Pad-Kee-Mao :

Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimaoThaiผัดขี้เมาRTGSphat khi mao[pʰàt kʰîːmaw]) is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. In Thaikhi mao means drunkard. It is a stir fried noodle dish very similar to phat si io, but with a slightly different flavor profile. It is normally made with broad rice noodlessoy saucefish saucegarlicmeatseafood or tofubean sprouts or other vegetables, and various seasonings. Chiliunripe drupes pepper and holy basil give rise to its distinctive spiciness. "Drunken fried rice" or khao phat khi maois a similar dish.
Several theories exist on the naming of this dish. One states that it is because of the use of rice wine in preparing this dish, but no alcohol is added in any of the original Thai recipes. Another states that it was devised by someone who came home drunk but still wanted something to eat that could be made easily with whatever ingredients were available. Or someone find remainder in their fridges to cook a side dish for their alcohol drinking. As such it should actually be renamed "drunkard's noodles." Yet another theory states that this dish is so spicy that one needs to drink beer to temper the heat.


Flat, wide rice noodles - 8 oz,boiled to al dente
Garlic Cloves - 3
Thai Chillies - 3
Red chili peppers / Capsicum (optional) - 1/2 cut lengthwise
Chicken /Shrimp/Beef / Tofu- 4 oz
Baby Corn - 5, cut into pieces
Broccoli - 2 stalks, cut into 1-2″ pieces
Base stir fry sauce  - 2 Tbsp (see recipe below)
Black soy sauce - 1 tsp
Sugar - 1.5 tsp
Holy basil leaves, or sub Italian basil - ½ cup

Base Stir Fry Sauce:

¼ cup oyster sauce
2 Tbsp light soy sauce
1 Tbsp Dark Soy sauce
2 tsp fish sauce

Vegetarian Base Stir Fry  Sauce:

¼ cup light soy sauce
2 Tbsp Dark Soy Sauce


1.Mix the base stir-fry sauce ingredients in a small bowl and stir well to combine. Set aside. This will keep well in the fridge more months, and it’s great for all sorts of stir fries, including fried rice!

2.Put garlic and both types of chilies into a mortar, and pound to a rough paste, making sure that the Thai chilies are all mushed up. Set aside.

3.Have all your ingredients prepped and ready to go by the stove before you start, it moves quickly!
In a large saute pan or a wok, heat about 2 Tbsp of vegetable oil over high heat, tilt the pan to coat the bottom. Add the chill/garlic mixture and stir until the small pieces of garlic starts to turn golden brown.

4.Add meat/Tofu, if using, and cook until half way done. Add vegetables, toss in the pan quickly to wilt. Add noodles, base stir fry sauce, and sugar then toss to combine and let the noodles spread apart. Add the black soy sauce, and toss again to combine. Let the noodles sit in the pan and absorb the sauce, flipping it once or twice.

5.When the sauce is all absorbed, turn the heat off, and add the basil. Toss just to wilt the basil, plate.


1.Thai chilies keep very well in the freezer, and they also become easier to break down once thawed.

2.Choose holy basil with small to medium leaves (leaves should be about 1-1.5" long) as they are younger and more fragrant than larger, older leaves. If using Italian basil, chop the leaves roughly as they tend to be quite large. You may also use Thai basil, which many restaurants use, but Italian basil has a more similar fragrance to holy basil.

Thai Tea With Boba

Boba are tiny tapioca pearls with various flavours to give texture to the drink

Thai tea has become very popular in the United States as people find pleasure sipping this delicious, unique tea. Tasting it in hot summer months, sitting around a swimming pool or on the beach, is like a dream.

About Thai Tea:

Thai tea (also known as Thai iced tea) or "cha-yen" (Thaiชาเย็น, lit. "cold tea") in Thailand, is a drink made from strongly brewedCeylon tea. However, due to Ceylon tea's high price, plain black tea with added food coloring is commonly used. Other ingredients may include added orange blossom water, star anise, crushed tamarind seed or red and yellow food coloring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk and served chilled. Evaporated milkcoconut milk or whole milk is generally poured over the tea and ice before serving to add taste and creamy appearance. However, in Thailand, condensed milk and sugar are mixed with the tea before it is poured over ice and then topped with evaporated milk. In Thai restaurants worldwide, it is served in a tall glass, though when sold from street and market stalls in Thailand it is more typically poured over the crushed ice in a clear (or translucent) plastic bag or tall plastic cups. At markets, it can be seen to be mixed through pouring the tea at heights of about 4 feet back and forth. It can also be made into a frappé at more Westernised vendors.
It is popular in Southeast Asia and in many American restaurants that serve Thai food. Although Thai tea is not the same as bubble tea, a Southeast and East Asian beverage that contains large tapioca pearls, Thai tea with tapioca pearls is a popular flavor of bubble tea.
  • Dark Thai iced tea (Thai: ชาดำเย็น, cha-dam-yen) Thai tea served chilled with no milk content, sweetened with sugar only. The concept is based on traditional Indian tea which is used as main ingredient.
  • Lime Thai tea (Thai: ชามะนาว, cha-ma-now) Similar to Dark Thai iced tea, but flavored with lime as well as sweetened with sugar. Mint may also be added.
Usually, Thai people drink Thai hot tea in the morning, frequently with Yiu Ja Guoy (Chinese:油炸粿) or Pa-tong-ko (Thai: ปาท่องโก๋) as it is called by most Thais.
  • Thai hot tea (Thai: ชาร้อน, cha-ron) Thai tea served hot.
  • Dark Thai hot tea (Thai: ชาดำร้อน, cha-dam-ron) Thai tea served hot with no milk content, sweetened with sugar only.


Water - 4 cups
Thai Tea Mix - 4 to 5 heaping tbsp
Sugar - 1/2 cup,Thai ice tea should be very sweet
Evaporated Milk
Boba ( Tapioca Pearls)


 Boil water. Place  tea mix in a large pitcher or pot. Pour boiling water over the tea and let steep for 5 minutes. Use a strainer to strain the tea into a second pitcher (this removes most of the loose tea), then use a coffee filter or the stainless/muslin filter  to filter it back into the (rinsed) first pitcher. Add sugar to taste , stir and let cool then put in the fridge. Pour chilled tea over ice (prefer crushed ice) and boba and top with evaporated milk. Let the milk float on the ice and slowly sink into the tea.

Boiling Method:

In medium pot boil water and add Thai tea mix  Reduce heat and let simmer uncovered for 1 hour. Add water to re-fill pot to original level, and let simmer for additional 1 hour. Add water once again and bring to a boil. Remove from heat. Strain, cool and serve as per above method. This method yields a stronger tea and is the more common way of preparation in Thailand.

Three Country Delicacy

Leftover "Thai drunken rice noodle" made in "Indian kothu parata" style but with "Chinese 5 spice powder"

This is made from left over Drunken Noodles / Pad Kee Mao,Recipe here

For making Three Country Delicacy:


LeftOver drunken Noodle - 2 cups
Oil - 2 tbsp
Onion - 1 small size finely chopped
Tomatoes - 1 cut into cubes
Green Chillies - 3 cut lengthwise
Turmeric pd - 1/2 tsp
Chilly Pd - 1 tsp
Garam Masala - 1 tsp
Chinese 5 spice Pd - 1/2 tsp
Coriander Leaves - to garnish


1.Heat Pan and add oil and add finely chopped onion ,turmeric pd along with green chillies.
2.Saute them very well ,then add a bunch of curry leaves,Saute them.
3.Then add tomatoes and saute them very well.
4.Then add Garam Masala pd,chilly pd,chinese 5 spice powder,Then add drunken noodle and saute them till they become crispy.
5.Add oil if needed,do a taste check and add salt.
6.Finally garnish with coriander leaves.

Serve hot...

Thursday, November 28, 2013

Thai Masaman Curry-Gaeng Masaman Goong

Gaeng Masaman Goong'-( gaeng - curry/masaman- masaman/goong - shrimp)....Its made with Indian Spices like cardamom,cloves,cinnamon,nutmeg and mace with thai redcurry paste in coconut milk and peanutty sauce

In 2011 CNNGo ranked Massaman curry as number one in an article titled World's 50 most delicious foods.However, CNN's voter's survey later that year ranked it only 10th.

About Masaman Curry:

The origin of the name is not clear, as massaman/matsaman is not a native Thai word. It may have been derived from the Malayword masam, which means "sour", or from the name of Wan Mat Saman, a prominent Chief Minister of Kedah, which is in present-day Malaysia, but was once a vassal state of Siam.
According to one theory, it originated in central Thailand at the court of Ayutthaya in the 16th century CE through a Persian envoy and trader. According to another theory, it originated in southern Thailand and its contacts with Arab traders. Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with beef, but can also be made with ducktofuchicken, or, for non-Muslims, with pork (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims).
The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashewspotatoesonionbay leavescardamom pods, meat, star anisepalm sugarfish saucechili and tamarind sauce. Traders brought spices such as turmericcinnamonstar anisecumincloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "achat" (Thaiอาจาด[aːtɕàːt]), an accompaniment made with cucumber and chili peppers macerated in vinegar and sugar.


4 pc bone-in dark meat chicken
500 ml coconut milk
50 g. Massaman curry paste
2-3 Tbsp finely chopped palm sugar, or brown or granulated sugar.
1-2 Tbsp fish sauce
2-3 Tbsp tamarind juice, you can use pre-made juice or make you own
1 medium potato or sweet potato, cut into 1.5” chunks
1 small yellow onion, cut into 1 cm strips
1/4 cup roasted whole peanuts

*You can substitute another kind of meat. Beef is also commonly used in Thailand, but it will require longer braising time, at least 2 hours.
*When working with curry paste, each brand has a different level of saltiness, so it’s difficult to determine an exact measurement of fish sauce. So you should start out with a conservative amount and then add if necessary



Before you cook: Like all stews, this dish is better the next day after the flavors have had time to mingle. So if you can, make it a day in advanced!

In a heavy bottom pot, reduce 1 cup of the coconut milk until it “breaks.” Add the curry paste to the broken coconut milk and sauté until aromatic. Alternatively, if you are using canned coconut milk or a type that is not 100% coconut milk, it may have been homogenized and may not break. In this case, saute the curry paste in some vegetable oil, and add 1/4 cup of the coconut milk to loosen it up.

Toss the chicken in the sautéed curry paste, and add the remaining amount of coconut milk. Add just enough water to cover the chicken pieces. Add 1 Tbsp of fish sauce, 2 Tbsp tamarind juice, and 2 Tbsp chopped palm sugar. Bring to a boil and reduce to a simmer. Let simmer for 20 minutes.

Add the potatoes and onion, and let simmer gently for another 20 minutes or until the vegetables and chicken are fork tender.

When the cooking is done, add the roasted peanuts and do a final taste check. Adjust by adding more fish sauce (for salty), tamarind (for acid), and sugar (for sweet).

Serve with rice!

Garam Masala Recipe - My Standard One

CoconutMilk Chicken Rice

Rice Cooked With Chicken And Coconut milk infused with With Kerala Spices.....


Bone In Chicken - 1 lb
Meat Tenderiser - 2 tbsp
Basmathi Rice - 2 cups
Oil / Ghee - 3 tbsp
Cloves - 2
Cardamom - 3
Cinnamon - 1 " stick
Bayleaf - 1
Onions - 1 medium size finely sliced
Tomatoes - 1 chopped finely
Green Chillies - 5 chopped  finely
Ginger Garlic Paste - 1 tsp each
Mint Leaves -  1 tbsp
Coriander Leaves - 1 tbsp
Turmeric Pd - 1 tsp
Coriander Pd - 1 tbsp
Cumin Pd - 1 tsp
Garam Masala - 1 tsp
Chilly Pd - 1 tsp
Coconut Milk - 1 1/2 cup
water - 1 cups


1.Marinate chicken in meat tenderiser and let it sit for 20 min..
2.Soak Basmathi Rice in water for 20 min...
3.Take a pan add oil/ghee,then add whole spices like cloves,cinnamon,cardamom,bayleaf.
4.Then add onions and saute well till they are brown in color, add ginger garlic paste saute well.
5.Then add green chillies,turmeric pd,mint and coriander leaves and saute well then add tomatoes and saute well till the are mixed well.
6.Then add other powder ingredients like coriander pd , cumin pd , chilly pd , garam masala then mix well.
7.Add chicken now saute well till its outer side is little brown then add coconut milk and water and wait till chicken is cooked completely.
8.Then add rice and when it comes to boil,lower flame ,cover and let it sit for 20 min.

Serve with Raitha

Now put oven in min temp it goes and put the whole pan inside oven for 30 min....

Dhal Tadka / Paruppu

About Dhal/ Paruppu :

Dal or Parippu (also spelled dahldhal, or daal) (Nepaliदाल daal Hindi दाल dālBengali ডাল dālKannada ಬೇಳೆ bēḷeMalayalamപരിപ്പ് parippuMarathi डाळ ḍāḷTamil பருப்பு paruppuTelugu పప్పు pappudālUrdu دال) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of NepaliIndianPakistani, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet. Sri Lankan cooking of dal resembles that of southern Indian dishes.
In South India, dal is primarily used to make the dish called sambar. The word dāl derives from the Sanskrit verbal root dal- 'to split'.[1]Sambar is a spicy soup of toor dal and vegetables and is cooked with tamarind (high in iron), turmeric (natural antiseptic to prevent stomach irritation), asafoetida (anti-gas) and some vegetable. The choice of vegetables affects the taste of the dal. It is eaten with rice and rice dishes.
Tadka or tarka (also known as chaunk or baghar) consists of various spices or other flavorings fried in a small amount of oil. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chilli powder [cayenne powder], and onion or mustard seeds and garlic. In some recipes, gingertamarind, unripe mangopurslane, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations also call for mashing the cooked dal a bit with a hand masher or suitable rolling pin.
Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala. The raw spices are fried for a few seconds in the hot oil first, and then the remaining ingredients are added. The garlic is typically only fried for a minute or two, but the onion is fried for 10 minutes or until browned. The tadka, or spice-infused oil, is poured over the cooked dal and served with bread or over Basmati rice.
All of the pulses listed above can be used with this method to make the variety of different dals eaten across the region.


To Cook Dhal:

Thuvar Dhal / Masoor Dhal - 1/2 cup
Turmeric Pd - 1 tsp
Hing / Asafoetida - a pinch
Water - 1 1/2 cup

For Tadka:

Oil / Ghee - 1 tbsp
Mustard Seeds - 1 tbsp
Curry Leaf - 2 Sprig
Salt - 1/2 tsp (dhal will become salty with little amount of salt ,so add little little  salt by doing a repeated taste check)


1.Pressure cook dhal with listed ingredients for 5 whistles,and let the steam release on its own ,then open lid .
2.In a kadai ,add oil / ghee ,once its hot add mustard seeds ,once they splutter then add curry leaf .Add this entire content to  cooked dhal and add salt.
3.Serve it with hot rice and ghee.

Video Recipe For Dhal:

Chappathi / Roti

About Chapati :

ChapatiChapattiChappati or Chapathi is an unleavened flatbread (also known as roti) from Nepal, India and Pakistan. It is a common staple of cuisine in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as KenyaTanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as doday in Pashto.
The word 'Chapati' means "flattened round" in Indian languages. Chapati is noted in Ain-i-Akbari, a 16th-century document, by Mughal EmperorAkbar’s vizierAbu'l-Fazl ibn Mubarak.
Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti or rotta (bread). The words are often used interchangeably. While roti or rotta refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).


Chapatis are made from a firm dough made from flour (whole grain common wheat), 'Atta' in Urdu/Hindi/Punjabi/Nepali/Bengali, and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like a tortilla, using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions of Nepal , western india it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated).
A pilgrim girl in MahakutaIndia bakingchapatis in a temple
Often, the top of a chapati is slathered with butter or ghee (clarified butter). A piece of chapati is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like paneer, or sena-galu.
A roadside Chapati stand in Mandalay,Myanmar
Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapati is called a 'rotli' and can be as thin as tissue paper. Chapatis made in domestic kitchens are usually not larger than 6-7 inches in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. There are also electric tavas manufactured in Nepal and India. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' specifically for rolling out chapatis that may be made of wood or stone.
Preparing chapati on a wooden stove
Flat unleavened breads in South Asia come in many forms; the chapati is only one of them. A rotta, made of a dough similar to that used to make chapatis and cooked in an oven, is a 'tandoori roti'. The combination of wheat flour with one or more flours (e.g. chickpea, maize, or millet) will produce a "missi roti". Rottas made with pearl millet (bajra) or maize (makka) orjowar flour usually carry the name of the flour, as in "bajra roti" or "makke ki roti" (or "bhakri" in marathi). Flat breads like chapati and roti are traditionally a food of northern South Asia. The peninsular south, the east and northeast and the Kashmir are primarily rice-eating cultures.
In southern India, there is a distinction made between a 'chapati' and its layered fried version the 'paratha'. 'Parathas' usually have a filling inside, such as spinach, cooked radish, or potato. Also now the 'tandoori roti' is to be found in the smallest towns. Many people confuse roti and chapati, but chapatis are made of whole wheat flour, whereas rotis are made of all-purpose flour.
In the Maldives chapati are traditionally eaten for breakfast along with a dish known as mas huni.


Whole Wheat Flour - 2 cups
Oil - 1 tbsp
Heavy Cream / Milk / Yogurt - 2 tbsp
Salt - Optional
Water - 1 cup (extra 2 tbsp more or less)

All Purpose Flour - for Dusting roti's While making them(Use All purpose flour,don't use wheat flour for this,This will Prevent any dry flour dust from burning in tawa while making them)


1.Take the Flour in a mixing bowl.
 2.Add Salt (its totally optional)
 3.Add Oil
 4.Add Cream / Milk / Yogurt(This helps in making very soft chappathis,and they stay softer for a long time too)
 5.Mix them well ,until they are all incorporated.

 6.Then add water little by little and make it to a sticky and soft dough.

 7.keep kneading until the dough is not sticking to hands anymore and forms a ball.
Then Grease a bowl with oil and put the dough in it.

 8.Rotate the dough,so its coated with oil on all sides.

 9.Then Cover it with a damp paper towel or a damp kitchen towel.Let it sit for minimum 30 min.
 10.After 30 min,remove towel and take the dough and knead them once again.

 11.Now make Roundels of tennis ball size .
 12.Dust it in dry All purpose flour and make into roti's by using rolling pin.

 13.Heat Tawa to high heat(it's important for tawa to be in high heat or your chapati will dry out in tawa).Put the rolled out roti on tawa .

14.Once you see some bubbles coming up ,press it with a spatula on all sides by rotating roti (like only 1 min,don't wait longer ,it will become dry and burnt)
15.Flip the roti to other sides.

 16.Press it with spatula with same rotating motion(also like only 1 min).Then remove it.

 17.Line a container with lid with a paper towel .
 18.Place the chapati on the paper towel.
 19.Then cover it on top with another towel.(this prevents any steamed water dripping from lid falling on top of roti and make them soggy)
 20.Cover it with lid.(To keep it warm)
 21.Make all roti's and place them one over the other in the container and top it with the paper towel(this prevents any steamed water dripping from lid falling on top of roti and make them soggy)
 22.Make all Roti's and serve them with your favourite side dish.


1.Using All Purpose Flour for Dusting Is important.
2. USe Cream / Milk / Yogurt in making dough is important too.