May 302012

Sambhar is quite popular in south Indian cuisine and it is prepared using daal and various vegetables like shallots,ladies finger, brinjal and drumsticks.But this one is prepared using Ivy gourd and Ridge gourd,both veggies are nutritious and good source of fiber.This curry can be  served with iddly,dosa or Rice.



  1. Toor dal(Parippu) – 100 gms
  2. Kovakka(tindora/Ivy gourd,cut lengthwise) – 100gm
  3. Peechinga(Ridge Gourd/Turai,cut into 1/2” lengthwise) – 100 gms
  4. Turmeric powder – 1/4 tsp
  5. Coriander powder – 2tbsp
  6. Red chilly powder – 2 tbsp
  7. Grated coconut – 1/2 cup
  8. Cumin seeds(jeerakam) – 1/4 tsp
  9. Tomato (medium,chopped) – 1
  10. Shallots- 6
  11. Tamarind – size of a gooseberry
  12. Sambhar Masala – 2 tsp
  13. Curry leaves
  14. salt
  15. Coconut oil
  16. Mustard seeds-1/2 tsp
  17. Dry red chilly –2
  18. Fenugreek seeds – 1/4 tsp




  1. Pressure cook daal with 1 sprig curry leaf,turmeric powder and 2 shallots.
  2. Heat 2 tsp oil in a pan.Roast grated coconut,red chilly powder,coriander powder ,cumin seeds,shallots (4),curry leaves till coconut turns brown in color.Grind it into a fine paste.
  3. Once daal is cooked well, open the lid and add the veggies and salt.
  4. Let it cook and once the vegetables are cooked well,add tamarind mixed with 1/2 cup of water to it. Mix well.
  5. Once tamarind is boiled well,add chopped tomato,Sāmbhar masala powder and coconut paste.mix well and cook for 2-3 minutes.
  6. Remove from fire.
  7. For seasoning,heat oil in a pan.Splutter mustard seeds,once it is done add red chilly and fenugreek seeds.Add it to the curry.
  8. Garnish with Curry leaves.
  9. Serve with Rice.
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Rating: 4.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
Feb 162012

Pomegranate raita is healthy and prepared using less ingredients.It tastes slightly different from the usual one.The only difficult part while preparing this raita  is to separate the aril(seed casings)seeds.Freezing the entire fruit makes it easier to separate the Arils.This tangy raita goes great with biriyani, paratha or rotis.

Pomegranate juice is rich in vitamin c and high fibre.This is widely used in Ayurvedic medicines and good remedy for diarrhea, dysentery and intestinal parasites. The seeds and juice are considered a tonic for the heart and throat and also used as eye drops to slow the development of cataracts.

An very effective way of quickly harvesting the arils is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded arils to remove.(Source :Wiki)

Pomegrenate Raita (1)



  1. Pomegranate seeds – 1 cup
  2. Onion(finely chopped,Medium) – 1
  3. Green Chilly (chopped) – 3
  4. Curd – 1 cup
  5. Coriander leaves(chopped)  – 3 tbsp
  6. Salt – to taste

Pomegrenate Raita (2)


  1. Cut the fruit and separate the seeds.
  2. In a bowl,Add curd,chopped onions,green chilly,coriander leaves and salt. Stir well.
  3. Finally Add pomegranate seeds to it and mix it.Raita will be pink in color.
  4. Garnish with coriander leaves.Serve with Rice or Roti.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
Oct 292010
Keema  is something that is  minced and the most popular keema dish is with lamb.  But this is purely vegetarian and prepared using minced cauliflower,green peas and spice mix.This goes well with rotis or rice.
Cauliflower Keema1


1.Cauliflower/Gobi(medium) -1

2.Green Peas(boiled)- 1/4 cup

3.Onion(chopped) -1

4.Tomato(chopped) – 2

5.Ginger-garlic paste – 1tsbp

6.Green Chilly -1

7.Turmeric powder – 1tsp

8.Red chilly powder – 2 tsp

9.Fennel Seeds(perum jeerakam) – 1/2 tsp

10.Cumin seeds (jeerakam) – 1/2 tsp

11.Garam Masala -1/2 tsp

12.Corinader leaves(chopped) -to garnish




1.Grate cauliflower florets finely or place into a food processor and coarse on slow speed until minced.

2.Heat oil in a pan.Saute chopped onions,tomato,ginger -garlic paste and grind into a paste.

3.Heat oil in a pan. Saute fennel seeds,cumin seeds,chopped tomato, chopped green chilly,turmeric powder,red chilly powder.

4.Cook for a minute and add onion paste.

5.Add cauliflower florets and simmer for 15 minutes stirring ocasionally until the liquid has almost evaported and cauliflower is tender.

6.Finally add green peas,garma masala powder and stir well.cook for 2-3 minutes.

7.Garnish with coriander leaves.

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Rating: 4.5/5 (4 votes cast)

Posted by prajusha Tagged with: , ,
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