Monday, June 28, 2010

Urad Dal Kheer (Porridge)


HI all,

This recipe is of the same kind that I had prepared and posted earlier. But the taste and the smell varies. This tasted simple, refreshing, awesome and kind of filling. This is very good as an evening snack and drink. This was very simple and tasty and just took 10 mins to do the cooking part. A must try recipe indeed.

Urad dal - 1 /2 cup
sugar - 3 tsp
cardamom - 4 (powdered)
milk - 2 cups
turmeric powder - 1 pinch
- soak the urad dal for 1 hr and grind to a fine paste
- add milk to it and make a thin paste. The mixture should be watery
- to this add sugar, cardamom powder and turmeric powder
- mix well and now start boiling making sure that the mixture is stirred continuously
- the mixture will begin to boil and as the mixture thickens a bit and the urad dal smell is gone, remove from fire
- serve warm or chilled..

I liked the warm version.

This recipe was given by Priya from PRIYA'S FEAST.
Thank you Priya for sharing this wonderful recipe. It was tasty and filling and needless to say this has become one of my fav drinks for a eve snack.

Kasi Halwa

(White Pumpkin Halwa)

Hi all..

I seriously dont even have a slightest idea of why this dish is called KASI HALWA than calling it as Pumpkin Halwa..

Anyways this sweet is prepared traditionally and over years at home for all occassions and this is how Granny prepares and we just droll for this halwa and within minutes its done!

Iam gonna tell you a about something which Granny used to follow while she prepares this halwa. She doenst use any khova but what she does is different. 4 - 5 days before preparing this Halwa (if thats preplanned), then she starts boiling milk in a pan. When the milk a little thickened she just uses the milk and keeps the cream part along with the pan. She reboils a new set of milk in the same vessel and that goes on for 4 - 5 days and what we get is a thick cream version. She blends that cream in the mixer grinder along with some milk until its thick and sets that aside while she prepares this dish..
So this is what I did.. I used the same milk pan for two days.. But the taste was terrific and awesome .. Great.. no words to explain!!!!!!!

white pumpkin - 1/2 kg
sugar - 1/2 cup + a handful
cashews - 10 - 15
rasins - 2 -3 tsp
ghee - 2 tbsp
cardamom - 5
Milk - 2 cups
cream (what I made) - 1/2 cup
green colour - 1 pinch

- remove the seeds and the skin of the pumpkin. Wash and grate the pumpkin
- squeeze out all the water
- in a pan add 2 tsp of ghee
- to that add the cashews and raisins and fry till they turn golden brown
- to that now add the grated pumpkin
- fry and then add milk, cream and sugar and allow that to boil
- add the colour and now cook until 90% of all the moisture is absorbed
- now break open the cardamom and remove teh seeds
- add the seeds and the cardamom skin along with the remaining ghee and fry
- when the mixture thickens and leaves the sides of the pan , remove
- serve hot or cold.. what ever its just an amazing dish!!!

Sunday, June 27, 2010

Parangikai Poriyal

(Yellow pumpkin recipe)

parangikkai (yellow pumpkin) - 1/4 kg
red chillies - 4
onion - 1/2 (thinly sliced)
mustard seeds - 1 tsp
urad dal - 1/2 tsp
salt to taste
curry leaves - 1 sprig
oil - 1 tbsp

- remove the skin and cut the pumpkin into cubes
- in a pan add oil
- add mustard seeds and urad dal
- when the dal changes colour add red chillies, curry leaves, onions and parangikkai
- fry well until the onions are golden brown
- add salt to taste
- sprinkle water if necessary
- when the vegetable is soft serve hot with rice as a side dish.

Sugar can also be added if you want the dish to be a bit sweet!! I didnt add here..

Badam Kheer


HI all.....

This is my 400th post. I didnt know how days flew and its 1.5 years now. I started this blog on Dec 2008. And now it has touched the 400th post.

Hurray!!!! I wanted to celebrate this with a sweet. But there were three sweets in my mind - badam kheer being the last option, first being kasi halwa and Mal Pua being the second. I seriously dont understand why I had to prepare this when this was my last option.. yet A SWEET IS A MUST .. is all that I wanted..

This was rich, tasty and awesome and my hubby loved this!!!!!!!!!

Here goes the recipe:

milk - 4 cups
badam - a handful (soaked in hot water)
sugar - 1/4 cup
condensed milk - 1 tin
sweetless kova - 100 gms
cardamom powder - 1 tsp
saffron - a pinch

- bring milk, sugar and condensed milk to a boil
- peel the skin of the badam and grind it to a fine paste
- add the paste to the milk when the mil reduces to 1/3rd of its original quantity
- mix well and allow that to get cooked for 5 mins
- add the khova and cardamom powder
- mix well for 2 mins or until the khova is well dissolved
- add the saffron and mix well.
- serve chilled

Saturday, June 26, 2010

Brinjal Chopps


brinjal - 3 (slit in between, it should be a whole brinjal)
onion - 2 (ground to a paste)
tomato - 2 (ground to a paste)
ginger garlic paste - 2 tsp
salt to taste
red chilli powder - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/4 tsp
corriander leaves - 3 tbsp (chopped)
oil to fry
cinnamon, cardamom, cloves and bay leaf - 2 each

- in a pan add oil
- deep fry the brinjal until they are half cooked and leave them aside
- drain the oil and just leave 2 tbsp of oil in the pan
- add cardamom, cloves, cinnamon and bay leaves
- to that add the onion paste, ginger garlic paste and tomato paste
- add salt to taste, turmeric powder, corriander powder and chilli powder
- fry them well until all the oil oozes out
- now add the brinjal and corriander leaves
- mix well and allow them to cook with the lid covered in a slow flame for 10 mins
- remove and serve hot as a side dish for rice or roti..

Carrot Soups


carrot - 4
water - 2 cups
pepper powder - 1/2 tsp
salt to taste
butter - 1 tsp
onion - 1 (thinly sliced)
garlic - 2 (grated)

- in a pressure pan add pepper powder, carrot, salt to taste
- pressure cook for 3 - 4 whistles
- smash well and strain
- in a pan add butter and garlic
- now add the onions and fry till they are nice brown and crisp
- add them to the soup and serve

Chicken Kulambu


chicken - 1/2 kg
onion - 2 (chopped)
tomato - 2 (finely chopped)
salt to taste
red chilli powder - 1 tsp
pepper powder - 1/2 tsp
corriander powder - 1/2 tsp
ginger garlic paste - 2 tsp
turmeric powder - 1/2 tsp
curry leaves - 10 - 15
corriander leaves - 3 tsp
oil - 2 tsp
cardamom, cloves, cinnamon, bay leaves - 2 each

- in a pressure pan add oil
- to that add the cardamom, cloves, cinnamon and bay leaves
- add the onions and tomatoes and fry till they are mushy
- add the ginger garlic paste and salt to taste
- fry till the raw smell is gone
- add the red chilli powder, turmeric powder, pepper powder and corriander powder
- mix well
- add the chicken and fry well. 
- add water, corriander leaves and curry leaves
- pressure cook for 2 - 3 whistles.
- serve hot with rice or any roti.
- goes well even with idli or dosa

Onion - Coconut Chutney


onion - 1 (chopped)
coconut - (grated) - 1 cup
red chillies - 3
salt to taste
ginger - 1/4"

To temper:
oil - 1 tsp
curry leaves - 10
mustard seeds - 1/2 tsp
urad dal - 1 tsp

- grind onion, red chillies, salt, ginger and coconut to a fine paste by adding little water
- in a skillet add oil
- add mustard seeds, urad dal, curry leaves and when the urad dal changes colour add that to the chutney
- mix and serve
- goes well with idli, dosa and pongal.

Oats Pongal


HI all,

How does this recipe look? Like a pongal?
Exactly .. Its Oats pongal. .. Tastes just like rice pongal. Its easy to make and perfect tiffen item.

Oats - 1 cup
Moong dal (roasted) - 1/2 cup
salt to taste
green chilli - 1 (chopped)
water - 5 cups
ginger - 1 tsp (grated)

To temper:
ghee - 2 tbsp
whole black pepper - 1 tsp
cumin seeds - 1 tsp
curry leaves - 15
cashew nuts - 3 - 5 (optional)

- in a pressure pan add oats, washed moong dal, salt, green chilli, ginger and water
- leave it for 3 - 4 whistles
- after the steam goes off just smash them.
- in a pan add ghee
- add curry leaves, cumin seeds and pepper
- add cashews and fry till golden colour
- add these to the pongal and mix well
- serve with chutney.

I had prepared onion - coconut chutney as a side dish

Wednesday, June 23, 2010

Onion Sambar


Thanks again to Viki's kitchen for this wonderful recipe. My friend Gaiyathri's mom prepares this when ever I go home. They being brahmins the recipe was just perfect with potato masala, rice and papad .

Thanks Viki akka for this recipe. I didnt know how to prepare this and My hubby loved it a lot. The touch of ghee on this recipe did give an awesome flavour.

thuvar dal - 1 cup
tomatoes - 2 (chopped)
shallots / baby onions - 1 cup
ghee - 4 tbsp
red chilli powder - 1 tsp
sambar powder - 1 tsp
corriander powder - 1 tsp
fenugreek seeds - 1/2 tsp
curry leaves - 10
corriander leaves - 3 tbsp (chopped)
turmeric powder - 1/2 tsp
cumin seeds - 1 tsp
hing - 1/8th tsp
mustard seeds - 1tsp
tamarind paste - 1 tsp

- add thuvar dal, turmeric,tomatoes, salt, 1 tsp of ghee, chilli powder, cumin seeds, corriander powder, hing and sambar powder in a pressure pan and cook till the dal is mushy
- smash the ingredients to a thick paste
- in a pan add the remaining ghee and add the mustard seeds
- the add the fenugreek seeds and when that changes colour add the onions and fry till the onions change transparent
- add curry leaves and add them to the dhal mixture
- add the corriander leaves and the tamarind water
- give a good boil and serve


Chicken Liver Masala


HI all,

This is my usual way to make a simple liver masala. But when I try preparing in the kadai I always end up with an un cooked liver. So I started preparing the recipe in a pressure pan.

Liver - 250 gms
onion - 1 (finley chopped)
tomato - 1 (finely chopped - add 2 if you want a gravy)
red chilli powder - 1 tsp
corriander powder - 1 tsp
ginger garlic paste - 1 tsp
turmeric powder - 1/2 tsp
salt to taste
cloves, cinnamon, cardamom, bay leaves - 2 each
curry leaves - 10 - 15
corriander leaves - 2 tbsp
oil - 2 tbsp
water - 1/4 cup (add more if you want a gravy)

- In a pressure pan add oil
- add the cloves,cinnamon, cardamom and bay leaves
- add onions and saute until it turns golden brown
- add the ginger garlic paste and tomato and fry
- when the mixture becomes a little mushy add the liver, chilli powder, salt, turmeric, corriander powder, curry leaves and fry
- add water and corriander leaves
- allow that to pressure cook for 2 whistles
- serve as a side dish

Stuffed Egg Masala



I was just going through Viki's kitchen website and thats when I came up with this recipe. My Granny makes this recipe just perfect but I didnt know how to make it.

After looking at the recipe I immediately called Granny and she gave me the recipe. Its almost the same like Viki's recipe but just that she asked me to add tomato.

I had to be extra careful not to break the egg while cutting them.

hard boiled eggs - 4
onion - 1 (finely chopped)
tomato - 1/2 (finely chopped)
salt to taste
turmeric powder - 1/8th tsp
chilli powder - 1/4 tsp
oil - 2 tbsp
corriander leaves (Chopped)- 2 tsp
ginger garlic paste - 1/4 tsp

- in a pan add oil
- add the onions and fry till golden brown
- add the tomatoes and ginger garlic paste
- fry til the tomatoes are mushy
- add the chilli powder, salt and turmeric
- add corriander leaves and fry till the raw smell goes off
- slit the eggs carefully without breaking it
- now stuff the masala into it and fry the eggs in the same left over masala for 2 mins
- serve

Garlic Rasam


I always wanted to post this recipe everytime I prepare this. But I forget or fail to do that some how. This rasam is very goof for breastfeeding mothers as its full of garlic and doesnt need any tamarind at all. But a new ingredient is added. Its simple and tastes awesome.

garlic - a handful (peeled)
kalani thanni - 2 cups (in description)
tomato - 2
red chillies - 2
jeera - 1 tsp
pepper (whole) - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
hing - a pinch
oil - 1 tsp
mustard seeds - 1/2 tsp
corriander leaves (chopped) - 2 tsp
curry leaves - 10

- How to make kalani thanni?
when the rice is washed with water before its cooked, the second wash water is called kalani thanni. It is offwhite in colour
- grind tomato, garlic, jeera and pepper to a coarse paste
- in a pan add oil
- add mustard seeds and curry leaves
- to this add the kalani thanni, salt, turmeric, and the ground paste
- add hing, red chillies and corriander leaves
- bring it to one good boil
- serve it with rice

Monday, June 21, 2010

Hyderabadi Briyani


HI all,

I took this recipe from

The recipe tasted awesome. Here she had presented in such a way that the rice was light coloured and didnt get over cooked too.

My version did have an awesome taste but I felt the masala was more and secondly the rice was over cooked too.

Again in my version I felt that the food container in which I was cooking the food was giving a burnt smell. But neither food was burnt or the smell did retain on the food either. SO I will have to check where I went wrong to correct myself in this recipe here..

To Marinade:
chicken - 1/2 kg
curd - 1/2 cup
ginger garlic paste - 1 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
green chillies (whole) - 6
pudina leaves - 1 cup
corriander leaves - 1/2 cup
turmeric powder - 1/2 tsp
lemon juice - 2 tbsp
salt to taste
garam masala powder - 1 tsp

Spices for boiling rice:
6 Cardamoms
3 Cloves
2 Bay Leaves
1 Bay Flower or Biryani Flower
1 tsp Sahajeera
½ tsp Ginger Garlic Paste
1 tbsp of Oil
salt to taste (already salt is added in the marinate)

Rest of the ingredients:
1 Large Onion sliced
1 cup Oil
½ tsp of saffron strands
½ cup milk
3 cups Rice soaked for 30 minutes
cashews - 2tbsp

- clean the chicken and drain the water.
- to that add the marinate mixture and leave it in the fridge overnight for a better taste ( I did that )
- deep fry the onions till crisp
- leave it aside
- fry the cashews until golden brown, leave it aside
- soak saffron in wam milk leave it for 20 mins
- bring water to a boil in a pot, add all the spices for boiling rice and mix well.
- Add rice and continue to cook until you get a one good boil, may be for 5 mins.
- Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice.
- In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
- Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
- Repeat the above step for the last layer, I.e, arrange the last layer of rice.
- Spread the rest of the rice, sprinkle all the oil, fried onions, fried cashews and the saffron milk.
- Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook.
- I sealed the container with aluminium sheets
- Cook biryani for 8-10 minutes on high until stream escapes from the foil seal.
- then reduce the flame to medium low and continue to cook for another 20 minutes.
- Let it sit for 10-15 minutes before opening it.
- Mix the rice and serve it hot with raita


Raitha without green chillies - A different Flavour

RAITA (A Different flavour - without green chillies)

HI all,

I made this raita as a side dish. But didnt want to use green chillies which is always a regular and a usual way to prepare raita. I did some variations and the out come was awesome.

onion - 1 (finely chopped)
tomato - 1 (finely chopped)
corriander leaves - 3 tbsp (finely chopped)
salt to taste
curd (thick) - one cup
cumin powder (jeera powder) - 2 - 3 pinches
red chilli powder - 2 - 3 pinches
garam masala - 1 pinch

- mix all the above ingredients in a bowl
- serve cold with a flavoured rice.

Banana Cake


HI all,

I prepared this cake on 10th of this may. But it took a long time to post this due to lack of time. Managing a month and a half old baby is showing me stars without anyones help. Iam waiting for her to be a year old soon so that I can relax a bit!!!!!!!!

I took this recipe from
Priti had prepared this cake and her source for this recipe was

The original recipe from 365daysveg says that she mixed raisins along with the batter and made muffins. But I exacty followed Priti's recipe and My raisins on the top which I had topped on the batter alone got burnt. I did a small variation too that I added few choco chips to the batter as a topping to add more flavour.

This recipe was simple, pure veggie, and was tasty too.

Wheat flour – 1 cup
All purpose flour – ¾ cup
Butter – 2tps
Milk – ½ cup
Ripe banana mashed – 1cup or 2 bananas
Sugar - ½ cup
Raisins – 1tbs
Almonds – ½ tbs
Baking powder – 1tsp
choco chips - 1/4 cup

- Preheat oven in 200C
- Mix all flour, baking soda, and banana pulp and keep adding milk in small quantity.
- Add sugar and beat to form a smooth paste.
- Add 1tps of butter and beat for 2min.
- Dust a baking dish with 1tps of butter and flour.
- Pour the mixture into baking dish & garnish with raisins, almonds and choco chips
- Bake in 200C for 35mins or until golden brown. - In the center use a fork to check if the cake is done.

- I had soaked the badam in hot water for 3 hrs and then peeled the skin off. Then cut them into fine slices and used that for topping.

Priti and 365daysveg.

Wednesday, June 9, 2010

Beetroot Halwa


HI all,

I just want to find out what each one of the married ladies do when you a small hassle with your hubby?

What I normally do is - PREPARE A SWEET or GIVE HIM A SWEET SUPRISE with his favourite food.. or a snack or what ever..

Apart from that an apology letter if thats my mistake else a small proverb and a rose to say its ok you dont have to be sorry..

This sweet was prepared for one that reason where in we had an issue of whether we need to shift the house or not,... And the decision is still pending but anyways the sweet is over..!!!!!!!!

beetroot - 1/4 kg (peeled and grated)
milk - 1/4 lt
cream - 100 ml (optional)
sugar - 100 gms (add more if necessary)
ghee - 2 tbsp
cashews - a handful (finely chopped)
raisins - 10 - 12
cardamom powder - 1/2 tsp

- add milk, sugar and the beetroot in a pan
- bring them to a boil and keep stirring until they are cooked
- add the cream (optional) and keep stirring until the mixture thickens
- in another pan add 1 tbsp of ghee and fry the raisins and cashews till they are golden brown
- add them to the beetroot mixture
- add the cardamom powder and the remaining 1 tbsp of ghee and stir till the ghee oozes out on the sides
- remove and serve!!

Tuesday, June 8, 2010

Prawns Pea Curry

prawns - 1/4 kg (cleans and deveined)
peas - 1/4 cup
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
masala powder (refer powder page) - 1 tsp
salt to taste
turmeric powder - 1/2 tsp
ginger garlic paste - 1 tsp
oil - 2 tbsp
cinnamon, cardamom, cloves, bayleaves - 2 each
corriander leaves - a handful (chopped)

- in a pan add oil
- to that add the cinnamon, cardamom, cloves and bayleaves
- to this add the onions and salt and fry till they are golden brown
- add the tomatoes and ginger garlic paste
- fry till they are mushy
- to this add the turmeric powder, masala powder, chilli and corriander powder
- add some water and bring it to a boil
- add the peas and cook till they are soft
- now add the prawns and add the corriander leaves
- cook till they are done
- simmer for another 2 - 3 mins and serve

Mutton Do Piaza


HI all,

Do piaza - in hindi says 2 times of Onions .. so this recipe needs more onions.. Spicy and a tasty side dish!!!!

mutton - 1/2 kg
red chillies - 12 (adjust according to your taste)
onions - 4 (cut thin and lengthwise)
ghee - 2 tbsp
ginger garlic paste - 1 tbsp
salt to taste
turmeric powder - 1/2 tsp
cumin seeds - 1/2 tsp
whole black pepper - 1 tsp

- in a pressure pan add mutton, pepper, salt, cumin seeds, 2 of the onions, ginger garlic paste, turmeric powder, red chillies and some water
- pressure cook until the mutton turns soft
- in another pan add ghee and fry the onions till they change to nice brown colour
- add that to the mutton mixture and bring them to a boil
- boil till the dish becomes dry and serve as a side dish for roti's or rice.

Saturday, June 5, 2010

Urad Dal Kanji (porridge)


HI all,

Iam not sure if you are all aware of this kind of a kanji (porridge). This is usually prepared by my granny. This dish has its medicinal value and treats cold and fever.

This recipe tastes awesome and refreshing when taken during heavy rainy seasons. Granny prepares this when ever I catch cold or when there is a heavy downpour. She serves this as a dinner for us. Each of us take atleast 2 glasses before we hit the bed.. and dont ask how we eat the next day morning as this is also a good dish to make you feel terribly hungry the next day morning.

This is also given to ladies who are breast feeding. Its said that this kanji increases the milk flow and also given to ladies who have their monthly periods. Its belived that Urad dal when taken during periods reduces the abdomenal pain as well..

This dish tastes awesome when prepared with the palm jaggery, if not can try with regular jaggery but the taste is not assured. And you can use regular milk as well instead of coconut milk which is again gonna change the taste..

Here's the recipe:

urad dal - 1/2 cup (soaked for 2 hrs)
water - 2 cups
coconut milk (thick extract) - 2 cups
dry ginger powder - 2 tbsp
cardamom powder - 1/2 tsp
palm jaggery - 1/2 cup

- grind the urad dal to a fine paste
- boil water and when its very hot add the ground paste and mix well
- keep stirring to avoid lumps.
- when the mixture gets cooked and the raw smell goes off add the jaggery and mix well
- when the jaggery is dissolved add the coconut milk, cardamom powder and dry ginger powder
- when its in a porridge consistancy remove from fire, strain and serve warm

Pineapple Rava Ladoo


HI all,
TOday is a special day. My friend Priti's blog has completed the second year. So its the second anniversary. To celebrate this I have prepared this sweet.

I wanted to prepare this for a long time. But I was too lazy and every day there are atleast 2 or more new recipes that I prepare so never thought about a sweet so far. So there is one reason why a sweet is prepared.. To encourage and say Congrats Priti.. Indeed a great job !!!!!!!!

SO here is the recipe dedicated for your blog's anniversary!!!!!

rava - 1 cup
coconut powder - 1/2 cup
sugar - 1/2 cup
milk maid - 5 - 6 tbsp
cashew nuts - 12 - 15 (chopped)
raisins - 15
ghee - 2 tbsp
pineapple essence - 1 tbsp
yellow colour - 2 pinches
milk - 1/4 cup

- in a pan dry roast rava
- and when its cool just give one whisk in the dry mixer grinder
- powder the sugar
- mix sugar, rava, coconut powder together
- to this add the milk maid, yellow colour and the essence
- in a pan add ghee and roast the cashews and raisins until they are golden brown
- add that to the rava mixture
- now this mixture will be like bread crumbs
- to this sprinkle milk little by little and make balls to form the ladoo
- it wil be soft initially, when it cools down and sets to room temperature the ladoo will harden a bit..


Ragi Drumstick Leaves Dosa


HI everyone..

Another healthy dish served as a evening snack or breakfast..

ragi flour - 1 cup
onions - 2 (finely chopped)
green chillies - 3 (finely chopped)
salt to taste
corriander leaves - 3 tbsp (finely chopped)
drumstick leaves - 1 handful
cumin seeds - 1/2 tsp
oil to drizzle
water to make a paste

- mix ragi flour, water, onions, green chillies, corriander leaves, cumin seeds and drumstick leaves
- make a thin paste
- now heat a dosa pan
- and grease it with oil
- pour a laddle of the flour mixture and allow that cook in slow fire
- drizzle some oil on top
- by cooking it in slow fire makes the dosa crispier
- turn the dosa teh other side and cook
- serve hot

Palak Potato


palak - 2 bunches (cleaned and coarsely chopped)
potato - 4 (boiled, peeled and cubed)
onion - 2 (finely chopped)
tomato - 2 (finely chopped)
sambar powder - 1 tsp
turmeric powder - 1/4 tsp
ginger garlic paste - 1 tsp
oil to fry
mustard seeds - 1 tsp

- in a pan add oil
- add mustard seeds and wait until it cracks
- add the onions and fry till they turn golden colour
- add the tomatoes and fry till they are mushy
- add salt, turmeric powder and ginger garlic paste
- mix well
- when the raw smell is gone add the palak and potato and fry till they are cooked
- add the sambar powder and sprinkle some water
- when the water is absorbed and the mixture is cooked serve as a side dish