Sambar Powder Recipe | How to make Sambar Powder | Home-Made Sambar Powder Recipe

Hey there!!! Hope you all are doing well. I know summer has started early and it is time to post few recipes which can be done during this season. Mostly we make use of this hot climate to prepare sun-dried goods. One among them is vadams and fryums. This time I made Sambar powder by myself at home. Generally I used to get it from amma and now I wanted to make it myself. So I got the proportions for a family of two. Amma make the powder in kilo’s since the consumption is more there and she utilize the mill which is near to my home. She used to dry the chillies and coriander seeds in the sun and fry that for a minute. After that she will give it to the mill and it does the job perfectly.

I used my hand mixer to dry powder the mixture and it came out well. So here is the recipe for making sambar powder handy. This powder can be used for making sambar and also can be used in certain gravies to get thick form of gravy and also in making sundals.

Check out easy sambar recipes here.

Chana Pulao | Easy Chole Pulao Recipe | Simple One-pot Meal

Preparation time: 6 hours (includes soaking time)
Cooking time: 15 mins

Restaurant-Style Chinese Noodle Recipe | Indo-Chinese Noodle Recipe | Easy Veg Chinese Noodles

Chinese items are something which I always crave to eat outside. Who else will not like??!! They are extremely delicious and in the same way they also use MSG and vinegar which is not recommended for health. I started making it at home and finalized with the recipe. I hope you all remember the Chicken fried Rice Recipe which I shared long before. The recipe is applicable for this too.

I used the sauces which are store bought and even the noodle pack from a local Chinese shop. The trick is to follow the pack instruction correctly to get the long no-mess noodle. I had given the hyperlink for the sauce I had used in the recipe. To give a special touch, I use Anaheim peppers and I loved the taste of it along with the noodle. Never allow the veggies to be soggy. Make sure the flame is high and the veggies remain crunchy. Also add enough of oil to avoid burning of the veggies and chillies in the bottom. A wide open wok will help to do the job best. You need real patience to chop the veggies, else chop them nicely in a chopper. Don’t start with the recipe, unless you are ready with the veggies. Hey there! Don’t forget to check my other Indo-chinese Recipes here. 

Preparation time: 15-20mins

Cooking time: 5-7 mins

Broccoli Paratha Recipe

I must first apologize for my long absence and not being active in blogging. Had lots and lots of work scheduled for the whole month and badly gets time to relax. I had so much of recipe pending to be blogged and am sure I ll share those as soon as possible. Now coming to the recipe Broccoli Paratha is something new which am trying for the past few days. I generally don’t stuff vegetables inside chapathi. We (I and TH) don’t like the stuffed paratha. But nowadays felt bored to having the same usual chapathi and hitting head for the gravies to match up. Hence I tried Mixed Vegetable Paratha (recipe Coming Soon) and also this Broccoli Paratha.

This idea came up after making Broccoli rice. I, kind of minced the broccoli in my chopper and mixed it with rice. TH who doesn’t even like the taste of broccoli, surprisingly liked the dish.  This made me to think of stuffing the chapathi with broccoli, since they are healthier and importantly doesn’t need time to spend for making gravies. I rolled few chapathi as thick and finally tuned to roll it as thin as possible. The thin version is much tastier than the other. But you can try both as per ur wish. Now let’s move the recipe quick!!!

Preparation time: 10 mins

Cooking time: 2-4 mins

Zucchini Chutney | Side dish for Idli, Dosa

Its spring time here in US and I just love the climate. The sun shines throughout the day and this is the best time for all outdoor activities. I find lots and lots of spring vegetables in the market. I had already tried few spring veggies in our tamil dishes. Check my Asparagus Chutney here. One veggie which attracted me this time is Zucchini. This a late spring and early summer veggie, but I found few in my market in cheaper rates now. So I grabbed one and tried to make chutney with that.   

Preparation and cooking time: 5-7 mins

Serves 3-4

Lauki Kofta Curry | Bottle Gourd Kofta Curry Recipe

Lauki Kofta or Bottle gourd kofta can be served with rice or chapathi. In tamil we call as sorakkai and am not a great fan of it. I never knew that we can make kofta using bottle gourd until I find it online. TH loves kofta generally and I served it for chapathi for our dinner.

It is very important to squeeze out all the water from the grated bottle gourd else it would be difficult in making balls and also in deep frying. Add besan if u need it more. As soon u mix the mixture for the kofta, deep fry it quickly. Else it will become watery because of the bottle gourd and also the onions.

It is always better to serve this immediately you prepare. Prepare kofta and gravy separately and while serving add kofta in the serving bowl and then pour the gravy on to it. Keep for 5 mins or so and then serve. 

Mughal Biryani | How to make Mughal Biryani Recipe | Mughlai Chicken Biryani Recipe

There are so many types of biryani recipes in my blog. But still am not done testing and tasting the varieties of biryani in my kitchen. This time I tried with something called Mughal Chicken Biryani which I grabbed from a TV show. It was a special program on Ramzan which explains how to do Biryani for Ramzan. They used mutton; here I switched to chicken for health concerns. The proportion given here can very well serve 2 to 3 people.

I prefer using chicken with bones for biryani. It tastes better which soaked in the gravy and cooked along with the rice. But TH likes it to be boneless to make the job easier while eating. So here I used bonless chicken breast and it depends on ur taste whether to use bone-in or out… and also make sure you add enough oil, to avoid the chicken gravy getting burnt in the pan. If u needs to add some more oil in the middle of the recipe, go ahead and add. This gives the gravy, the unique flavor.

I served it with onion raitha and chicken tikka.

Check also my other Biryani Recipes here.