Radish Sambhar

This is a dish I make probably a couple times a month. It goes well with rice or chapati. It is a staple in my house and I use a shortcut by using store bought Sambhar powder.

Ingredients
1 bunch of red radishes
1 small onion (cut into small cubes)
1 small tomato (cut into medium size cubes)
2 cloves of garlic
1 cup of cooked urad dhal
1 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/2 teaspoon of split urad dhal
pinch of fenugreek seeds
1 teaspoon of sambhar powder (I use MTR)
1 teaspoon of cumin powder
salt to taste
1 tablespoon of cilantro

Method of preparation

1. Heat 1 tablespoon of oil in pan and add mustard seeds.
2. Once mustard seeds start splattering add cumin seeds, fenugreek seeds, and urad dhal.
3. Once cumin seeds start sizzling and urad dhal turns a light golden color add onions and cook until they become transparent.
4. Now combine tomatoes and garlic to pan and cook for another minute 
5. Add cut radishes and salt and cook on medium heat for another 2-3 minutes
6. Now add sambhar and cumin powders and cook for another minute
7. Add cooked dhal and 3-4 cups of water with tamarind paste and bring to boil
8. Once the sambhar starts to boil lower heat to medium and cook for 20 minutes
9. Salt to taste
10. Garnish with cilantro and enjoy!

Rasaam

This is my favorite thing to make when ever someone in my family has a cold. It is hot and spicy and really hits the spot when you are feeling under the weather. In some Indian households this is a staple on the table every week. I hope you enjoy this!

Ingredients
tamarind ( golf ball size)
1 medium size tomato
3 cloves of garlic
1 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/2 teaspoon of split urad dhal
1 tablespoon of fresh cumin powder
1/2 tablespoon of fresh black pepper
4 cups of water
1 dry red chili
pinch of asafetida
1 tablespoon of chopped cilantro

Method of Preparation

1. Soak tamarind and chopped tomato in warm water for about 30 minutes
2. Heat 1 tablespoon of oil in pan and add mustard seed and wait until they splatter
3. Then add cumin seeds and urad dhal and dry red chili
4. Once cumin seeds start to sizzle and urad dhal turns a light brown color add asafetida
5. Add soaked tamarind water and tomato 
6. Add 4 cups of water
7. Add cumin, black pepper powder, salt to taste, and garlic (I used a garlic press)
8. Bring to boil and then lower to medium heat and cook for about 20 minutes
9. Garnish with chopped cilantro

Enjoy with rice.

Indian Baby Broccoli (Poriyal)

I have a love hate relationship with broccoli.I know it has so many health benefits but it's taste is very bland.  But recently I have discovered a type of broccoli that tastes much milder and almost nuttier than regular broccoli....baby broccoli. I adore this vegetable now and eat it at least once a week. I hope you enjoy this recipe for it!

Baby Broccoli

Ingredients:

1 head of Baby Broccoli

1 teaspoon of mustard seeds

1/2 teaspoon of cumin seeds

1 teaspoon of chana dhal

pinch of asofeteda

1 dry red chili

salt to taste

Preparation:

1. Cut baby broccoli into small florets
2. Wash and set florets aside to dry
3. Heat 1 tablespoon of oil in pan and  add mustard seeds
4. Once the mustard seeds start to splatter add dry red chili and cumin seeds
5. Once cumin seeds start to sizzle add chana dhal and cook for about  30 seconds to 1 minute. (You want slight color on chana dhal)
6. Add asofeteda
7. Now add broccoli and salt
8. Cook for about 1-2 minutes stirring constantly to make sure broccoli does not  burn
9. Enjoy!!

My 1st blog post--Egg kuzhambu

This is my 1st blog post and I am new to this whole blogging thing but I wanted to start one about food because I love cooking and wanted to share my recipes. I hope my recipes can inspire and help others.

Egg Khuzambu

Ingredients

1 small finely chopped onion

1 medium sized chopped tomato

1 small eggplant cut into cubes

4 boiled eggs

3 cloves of garlic

1/2 inch of ginger

1 teaspoon of mustard seeds

7-8 fenugreek seeds

1 teaspoon of cumin seeds

2 tablespoon of coriander powder

1 tablespoon of cumin powder

1/2 teaspoon of red chili powder (you can add more if you like it spicier)

1/2 teaspoon of tamarind paste

salt to taste

Method of Preparation

In a pan heat 1 tablespoon of oil. I use grape seed oil. Add mustard seeds and wait until they splatter then add fenugreek seeds and cumin seeds. When cumin seeds start to sizzle add onions and sauté for 1-2 minutes until they become transparent. Then add garlic and ginger and sauté for another minute. Now add tomato and wait until they are cooked well then add eggplant and cook for a couple of minutes. Combine coriander, cumin, red chili, and tamarind paste and a couple of tablespoons of water and cook for about 5 minutes.  Add 2 cups of water and bring to a boil and then lower heat to medium and cook for another 15 minutes. Add salt to taste. Cut eggs in half and add to pan. Cook for 5 minutes. Add chopped cilantro. Enjoy with rice or chapati!

Note: You can add more water if gravy is too dry.
Add a little bit of salt to onions helps them cook faster.