Kadambam – My Recipe Book

A collection of Vegetarian recipes

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Archive for March, 2007

Iyengar Sambar Powder

Posted by Sneha on March 31, 2007

My mom makes the absolutely best and delicious sambars and rasams! As in most Iyengar households, I grew up eating sambar almost everyday of my life! Ask any Iyengar, or even any Tamilian for that matter, they will tell you that sambar is not a single dish, but,¬†every sambar is different depending upon the vegetables used, the way it is made, etc, etc. For us, Vendakkai sambar, Kathrikkai sambar, murungakkai sambar, vengaya sambar, aracha kuzhambu (kuzhambu = sambar), poricha kuzhambu, podi kuzhambu, vagera, vagera, each one of them is unique and different from the other! Such being the importance given to sambar in an Iyengar household, the best sambar recipes naturally come from there. Here I proudly present my mom’s sambar powder recipe. So far, I have not come across even a single person who did not love this sambar and have not asked for the recipe! So, here goes a family secret ;-)!



1 cup dhaniya(coriander seeds)
2 cups dried red chillies
1/4 cup kadale paruppu (Channa dal)
1/4 cup Uzhutham paruppu (Urad dal)
1/4 cup venthyam (methi seeds)



1.Dry roast all the ingredients separately until they give a nice aroma. (The dals should just about start turning to a pale brown)
2.Let cool and dry grind everything together and store in an air tight container.
3.Stores well for a couple of months.


Posted in Chutneys/Pickles/ Powders, Traditional Iyengar Recipes | 48 Comments »

Roasted Red Pepper and Tomato Soup.

Posted by Sneha on March 31, 2007

Last weekend, I was in the library, looking at my favorite magazine – Vegetarian Times and came across this soup recipe. Just the name warmed my heart and soul on a cold day here! It was sooo simple that I decided to try it out immediately and this was our Sunday night dinner! And….what could be better for my first entry for JFI – Tomato hosted by RP of My Workshop!



1 tbsp olive oil
1/2 cup diced onion
1 clove garlic, minced
1/2 Jalapeno, finely chopped
1 12 oz. jar roasted red pepper, drained and rinsed
1/2 cup canned, diced fire roasted tomatoes
1 tsp light brown sugar
1 tsp balsamic vinegar

Heat oil, add onion and saute for 5 mins till soft.
Add garlic, jalapeno, cook 1 min
Stir in peppers, tomatoes, 1 cup water, sugar, simmer 20mins
Remove from heat, stir in vinegar
Transfer mix to blender, puree until smooth.
Season with salt and pepper before serving.

Posted in Soups | 6 Comments »

Paneer Matar

Posted by Sneha on March 29, 2007

This is one another of those yummy recipes I learnt from my friend A’s repertoire of North Indian dishes. Extremely easy to make, equally delicious and proudly presentable!



1. Paneer
2. Matar(Green Peas) frozen – 1 cup
3. Chilli Powder – 1 tsp
4. Garam Masala – 1/2 tsp
5. Cream – 2 tbsp
6. Salt to taste
7. Oil – 3 to 4 tbsp

To Grind:

1. Medium sized tomatoes 3-4
2. Medium onion – 1
3. Ginger garlic paste – 1 tsp
4. Tomato paste – 1 tbsp
5. Green chillies- 2 to 3


1. Cut paneer into bite sized pieces and keep aside.
2. Defrost or thaw the green peas (if using frozen) and keep aside.
3. Wet grind the ingredients mentioned above for grinding, adding very little or no water.
4. Heat oil and let the mix boil for 8-10 mins.
5. Add chilli powder, salt to taste
6. Add 1/2 tsp garam masala, peas, paneer and cream in the end and simmer for 5 mins.
7. Garnish with coriander leaves and serve with any Indian bread.

Posted in Main Dishes | 3 Comments »

Cucumber Kosumbari

Posted by Sneha on March 28, 2007

Cucumber has always been one of my favorite vegetables since childhood. I like to eat them just raw with some salt sprinkled on it or any kind of dish made out of it. Kosumbari is one of the most famous salads from Karnataka, a must serve in all festivities and functions. Cucumber/Southekayi Kosumbari is one yummy salad, full of taste and protein, whats not to like about it? The healthy and crunchy cuke combines with moong – a high protein lentil, green chillies for spice and lemon juice for that tang, a healthy,guilt free salad.



1 cup moong dal, washed and soaked in water for about 3 hours
1 big cucumber cut into tiny pieces
5-6 green chillies(or to taste)
1 tbsp lemon juice(or to taste)
Salt to taste

For the seasoning:

1 tsp oil
1/4 tsp mustard
a pinch of Hing/asafoetida
Coriander and curry leaves


1. Drain all the water from the soaked moon dal.
2. Mix with the chopped cucumber and add green chillies, salt and lemon juice.
3. Heat oil, add mustard seeds and let it splutterr.
4. Take off heat, add asafoetida and pour over the salad, mix well.
5. Garnish with coriander and curry leaves.

Healthy, tasty Southekayi Kosumbari is ready.

Cucumber can be combined or even substituted with raw grated carrots.
Channa dal can be used instead of the Moong.

Posted in Salads | 3 Comments »

Seeking Lord Sri Ram’s blessings!!

Posted by Sneha on March 27, 2007

The birthday of Lord SriRam is celebrated as Sri Rama Navami. Read more about Sri Rama Navami here.
As this festival falls in the beginning of spring/summer, cool neivedyam/prasad/offerings such as Kosumbari (cucumber salad), panakam(Indian lemonade) and neer mor (spiced buttermilk) are offered.
Today, in celebration of Sri RamaNavami, I also made Cucumber kosumbari, ambode(dal vada/paruppu vada), panakam and neer mor!

Posted in Uncategorized | Leave a Comment »

Methi Malai Matar

Posted by Sneha on March 23, 2007

Atlanta, a growing metro, has a vast selection of Indian restaurants and groceries. We used to eat out quite often while we were there. And most of the times, if I like something, I would go in search of the recipe. Thats how the Methi Malai Matar came into my recipe repository! I had this at a small restaurant called “Dhaba” and my search for the recipe started immediately. After a lot of searching and trial and error, I finally settled on this recipe. It has a creamy taste and texture, yet spicy and aromatic too. Any time I make this dish, my friends end up asking for the recipe. It is deee-lish!!



For 4-5 servings

1 bunch of fresh methi leaves
1 cup green peas
1/2 tsp Dhaniya Powder
1/2 tsp roasted jeera powder
1/4 tsp kasoori methi
1/2 tsp sugar
Salt to taste

For grinding:

1 big onion
8-10 green chillies
1/2 tsp ging-gar paste
7-8 cashew pieces
1 tsp fresh curd/yogurt
1 tbsp fresh cream/milk


1. Grind together Onions, cashews, ging-gar paste, cream(milk) and yougurt.
2. Heat oil and slightly fry the green peas .
3. Heat oil and saute the finely chopped methi leaves until tender.
4. Keep the methi leaves separate.
5. Heat 2- tbsps oil and add the ground mixture.
6. Let it boil for 8-10 mins.
7. Add the dhaniya powder,roasted jeera powder, sugar and salt.
8. Simmer for 5-8 mins.
9. Add the methi leaves, simmer (abt 2-3 mins)
9. Finally add Kasoori methi and green peas and simmer on low fire for 2-3 mins.

Enjoy with chapathi, roti or naan!

Posted in Main Dishes | 12 Comments »

Happy Ugadi!!!

Posted by Sneha on March 19, 2007

Yuga Yugaadi kaledaroo Yugaadi Marali Baruthide
Hosa Varushake Hosa Harushava
Hosathu Hosathu Tharuthide……

The unforgettable Da Ra Bendre’s poertry is what comes to my mind on this wonderful day, every year!!! As the poem indicates, Ugadi brings a fresh perspective to life. Ugadi is celebrated by the people of Karnataka, Andhrapradesh and Maharashtra during late March-early April, heralding the arrival of Spring! Joy is in the air everywhere, people look forward to Spring to celebrate life, to renew hope. People in Karnataka partake offering of Bevu-bella, signifying the bitter-sweet in life.

As the new year dawns, may it bring happiness and prosperity to you and your loved ones! Happy Ugadi!!!

Posted in Uncategorized | Leave a Comment »

Channa Masala

Posted by Sneha on March 15, 2007

Channa Masala needs no introduction in Indian cuisine. Its an all time favorite and a very versatile and easy dish.



Channa – 1 1/2 cups (soaked overnight in water)
Onion – 1 medium
Tomatoes – 2
MDH channa masala – 2 tsp
Red chilli powder – 1/2 tsp
Oil – 4 tsp
Salt to taste

To garnish:

1/2 onion, finely chopped
1/2 cup coriander leaves, chopped
1/2 lemon, cut into wedges


1. Pressure cook the soaked channa with salt until soft.
2. Heat oil in a kadai and saute onions, when translucent, add chopped tomatoes.
3. Add the channa masala powder and red chilli powder, saute for a few more mins.
4. Add the cooked channa and let boil for 10 more mins, or cook in a pressure pan for 1 more whistle.
5. Remove, garnish with some chopped raw onions, coriander leaves and lemon wedges.
6. Goes well with naan, roti, chapathi, poori – any kind of Indian bread.

Posted in Main Dishes | 4 Comments »

Coconut Chutney

Posted by Sneha on March 13, 2007

Coconut chutney needs no intro. Its a very common accompaniment for most south Indian breakfast and snack dishes. But, dont underestimate the power of the chutney. Without the famous chutney, the dish to whose side it takes the place, wouldnt be the same anymore! Here’s an age old recipe from my kitchen to yours! Oh! yeah! I do watch Paula Deen!!



Fresh grated coconut – 1 cup
Geen chillies – 6 to 7 (for spicy chutney)
Hurigadale/Dahlia – 2 tbsp
Ginger – 1/4 inch piece
Tamarind paste – 1/4 tsp
Coriander leaves – 1 tbsp
Curry leaves – 1 sprig
Salt to taste
Oil – 1/2 tsp

For seasoning:
2 Red chillies
Curry leaves


1. Heat half tsp oil, add green chillies and saute for a few seconds.
2. Add ginger, coriander and curry leaves and switch off heat.
(This is done just to take the raw smell out)
Add the above along with grated coconut and hurigadale/pottukadale/Dahlia, tamarind paste and salt and wet grind to desired consistency in grinder. (It is not very watery, but slightly thick like dosa or pancake consistency)
3. Take out, season and its ready to serve with any dish of choice.

Posted in Chutneys/Pickles/ Powders | 3 Comments »

Schezwan Fried Rice

Posted by Sneha on March 13, 2007

The last weekend, we had some friends come over and while I was wondering what rice dish to make, I came across this very appetizing Schezwan Fried rice  recipe here. Thanks Seema, for a mouthwatering recipe.

I followed Seema’s recipe for the most part, except for just a few subtle changes and additions.



2 cups Basmati rice or long grain rice
1/2 each of green, yellow and red bellpeppers
1/2 cup baby corn
1/2 cup snow peas
1/2 cup beans
1/2 cup Bokchoy (Chinese cabbage)
1/2 cup broccoli
1 big onion cut into big pieces
1 Jalapeno, minced
4 green chillies
1 bunch spring onions chopped
2 tsp ginger garlic paste
2 tbsp Ching’s Schezwan sauce
2 tbsp Soya sauce
1/2 tsp black pepper powder
4 tbsp olive oil
Salt to taste


1. Wash and cook rice, taking care to see that the grains are separate.
2. Heat oil, saute onions, ginger garlic paste, jalapenos and green chillies.
3. Add vegetables, with beans and broccoli first then add baby corn, bell peppers, snow peas and finally, bokchoy, and stir fry in that order(harder vegetables first).
5. See to that the vegetables are not “cooked”; should be al-dente, crisp.
6. Add the schezwan sauce and soya sauce and salt.
7. Add rice and mix thoroughly, finally add the chopped spring onions and mix well.

Serve with any Chinese side dish like chilli paneer or Gobi Manchurian. Even tastes good as is.

Posted in Other food blogs, Rice dishes | 8 Comments »