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Since so many of you asked sharing this quick Kadai Vegetable recipe that I put together with Paneer & available veggies in my fridge. If you have Cauliflower, broccoli, green peas…

Sambar is an integral part of Tamil cuisine. Be it breakfast or be it lunch, Sambar has to be there. Whenever I prepare tiffen items like Idli,Dosai or pongal, I usually go for this one pot sambar. Its done in pressure cooker and all you need is just 20 minutes. Tamarind is not used in this recipe and hence to give that tangyness to Sambar, I have added more tomatoes Tastes so good with even Sevai (Rice Vermicelli), Appam, Idiyappam too. Also even if you have unexpected guests, you can prepare this quickly without any hassle. The below recipe can…

When you order mini meals in any restaurants like Saravana Bhavan , A2B the Sambar Rice will be of smooth, melt in mouth texture. Unfortunately the quantity they provide is very less and most of it is occupied by Shallots & Drumstick 😉 Thats a different story altogether We can achieve the same taste when we prepare at home as well. This is different from Karnataka’s BisiBele Bath. Sambar Sadham recipe is inspired from my mother-in-law. Our extended family is a big one and everytime during a family function or gettogether we have atleast 20-25 members gathering at her…

Our dinners are usually Roti with a simple sabzi or sometimes I go the South Indian way and prepare Upma/Dosai. Its June and is supposed to be the start of Summer season here in UK. But the weather has been crazily cold for the past few days. All we crave is spicy, greasy foods. Yesterday night I prepared this spicy Tawa Pulao for dinner and it turned about absolutely delicious. I served it with Yogurt and crisps. The authentic street food version is prepared directly on the hot Tawa and the addition of Pav Bhaji masala takes this Pulao to…

Sambar Rice is like the ‘kichdi’ of SouthIndia. Perfect comfort food to have during elaborate weekend lunch or sometimes during dinner too. This recipe is based on Tamil Nadu style of cooking. It is prepared generally from Rice and Toor Dal. In recent days due to various health reasons people are trying to switch from White Rice to millets for day to day cooking. This sambar sadham recipe is made using Barnyard Millet(Kuthiraivali in Tamil) & Masoor Dal. Also this is the best way to sneak in the vegetables and even fuzzy eaters will love this dish.The millet version tastes…

This is a simple yet delicious gravy with readily available ingredients. Also this time I prepared tomato puree, paneer at home. It took about 30 minutes for the entire preparation.

In Brahmins community this sambhar is a traditional curry prepared during family functions,when there guests at home and especially in Mappillai Virundhu.Our Sunday lunch menu will definitely be the following combination Plain white rice + little ghee + sambhar accompanied with Potato fry 🙂 🙂