Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South India. Sambar is made either exclusively with one of these vegetables or a combination of them – okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal(eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables…
Ingredient: mustard seed
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Chivda – an Indian snack that is full of flavors and equally keeps a check on calories. Light and tasty Chivda is commonly found at Indian homes specially during festivals like Ganesh Chaturthi or Deepawali. I remember as a kid i had this at my neighbor’s place in Diwali. The chivda was light and fluffy and had and amazing crunch and flavor. Chivda has no particular recipe, it can be made as per your liking and choice of ingredients and taste. This particular version is guilt free as it has very less use of oil. I prefer making Chivda in…
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This is the first time i made Khandvi. Though i have heard a lot about this Gujrati delicacy and even tasted a couple of times. Always had a fear to try this as i had been hearing a lot about its tricky technique and method. The ingredients of Khnadvi are so similar to that of khaman dhokla, that can be easily available at home…only the method is different. Level of cooking i would say is difficult. To get those perfect size rolls is a tricky business. If the consistency of the mix is too thin, it wouldn’t roll…and if its…
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Mornings are happy when breakfast is my favorite Idli with Sambhar. Idli is a traditional breakfast in Indian households. Idli is a savory cake that is popular in South and now throughout India . The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. To make idli, two parts uncooked rice to one part split black lentil (urad dal) are soaked separately for at least four hours. Optionally…
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Flattened Rice or Poha is one such common snack of India which is made in almost every house in the country. Like my mom says Poha has to be our National breakfast which is consumed in heavy quantity both at homes as well as street side. Basically there are two variants of poha, thick and thin. The thin one is usually used for making crunchy mixtures, whereas the thick ones are used for making savories for breakfast. Kanda Poha, Aloo Poha or mex veg poha are some of the common favorites across the country. Since childhood i had been surrounded…
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Hyderabadi cuisine has evolved over centuries from foreign and native influences. The cuisine began to form during the medieval times and was reached to extend during modern period through the work of skilled chefs serving the Deccan nobility. The city of Hyderabad being the seat of former rulers was the center of many innovative techniques led by royal chefs (known as Khansamas) that eventually gave form to modern Hyderabadi cuisine. One amongst the many Hyderabadi delicacies is the Baghare Baigan or Hyderabadi Baigan. It is a popular Indian eggplant curry of Hyderabad in India. This dish is also very popular…
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Vada Pav is the most famous Mumbai roadside snack. The vada is made of a spicy potato filling deep fried in a gram flour batter. It is the common man’s food in mumbai and is a popular street food snack. Vada Pav has iconic status in India. It used to be “poor man’s food”, but these days even the richest man enjoys it.Vada Pav now shares a place in the menu of many Star Hotels. According to Wikipedia , Vada Pav is believed to have been devised by Ashok Vaidya who sold street food from a stall beside Dadar railway…
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I have always been fond of Gujrati cuisines, specially the snacks they serve has a wide range of variety. One of their many amazing snacks is “Khatta Dhokla”. It is fermented and steam savory cake made from rice, urad dal along with yogurt. Though i have tried khatta dhokla couple of times and it was a hit in my family as well. But recently i came across a recipe of my co-blogger friend Radha Natrajan S and that is when i immediately decided to lay my hands on them. . The recipe is adapted from Radha Natarjan’s blog http://youreverydaycookradha.blogspot.in/
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‘Chefs Across Boundaries’ is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world. This month, one of the Members Hetal Kamdar (http://hetalkamdar.blog.co.uk/) hosted the challenge and her theme was Pondicherry cuisine. The Union Territory of Pondicherry boasts of a sumptuous cuisine that shows strong French and Tamil influences. Puducherry formerly known as Pondicherry is a small charming Union Territory on the east coast of India consisting of four small regions namely Pondicherry, Karaikal, Mahe and Yanam. Whereas Pondicherry and Karaikal is in Tamilnadu,…
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Highway on my plate tonight!!!! Who doesn’t gets fascinated by Dhaba foods… No matter where we go and eat, a 5star or a 7star, nothing can beat the rustic flavor that a dhaba provides our palate. I am not much of an aristocratic person…i loved to stick to my roots, the roots of India that defines my taste, my culture and my food. The Dhaba moves wherever a highway goes.” The first Dhaba was probably established soon after the linking of the cities of India by highways (national, state and village roads). Food served in Dhabas is wholesome and full…