Fish Sambhar


Hello and welcome everyone to my cooking corner again. We want to eat different things in different seasons. Sometimes we crave for sweet dishes and sometimes for tangy ones. Today I had some fish in my fridge. And I thought of making a fusion recipe out of these given ingredients. So I made this recipe called Fish Sambhar. It tasted great with the goodness of fried fish and a tangy sambhar. It was liked by all. Hope you all will like it too. So here is the recipe—


  1. Boneless Fish(any type)-250 gms
  2. Toor Dal-250 gms
  3. Onion-1
  4. Tomatoes-2
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Sambhar Powder-2 tsp
  9. Garam Masala-1 tsp
  10. Tamarind Paste-2 tsp
  11. Salt-According to taste
  12. Lemon Juice-1 tsp
  13. Freshly chopped coriander-For garnish

For the tempering:-

  1. Curry Leaves- A few
  2. Asafoetida-A pinch
  3. Black Mustard-1 tsp
  4. Vegetable Oil-2 tbsp


Step 1

DSC03148_20181031192937782.jpgWash and marinate the fish with some salt and turmeric powder and leave it for twenty minutes. Chop the onion, tomatoes, and coriander finely. Pressure cook the dal with salt and turmeric powder.

Step 2

Take a pan and shallow fry the fish. Now take a kadhai and add oil with the tempering ingredients. Add chopped onion and fry for three minutes. Add the tomatoes and fry it too for four minutes. Now add red chilly powder and coriander powder and fry it for two minutes. Now add dal and sambhar powder, tamarind paste and let it boil for three-four minutes. Lastly, add garam masala and water for the gravy and let it simmer for ten minutes.

Step 3

DSC03149_20181031192640806.jpg Now add in the fish pieces. Garnish with freshly chopped coriander and lemon juice.

Our Fish Sambhar is done. Serve it with steamed rice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!



Dosai With Keema Stuffing


Hello, dear friends and welcome back to my cooking corner again. Today’s recipe that I am going to share is that of Keema Dosais. It is a simple and likable dish to be had in breakfasts and is a tasty deviation from the regular ones in having keema stuffing different from potato stuffing. Though dosais can be made with any kind of stuffing of your choice but I think this non-traditional one will really be liked by you all. So let’s start with the making—


  1. Dosai readymade batter-500 gms
  2. Water-as required

For the keema stuffing:-

  1. Chicken Keema- 200 gms
  2. Potato-1
  3. Onion-1
  4. Green Chilly-1
  5. Ginger-Garlic Paste-1 tsp
  6. Salt-According to taste
  7. Turmeric Powder-1 tsp
  8. Red Chilly Powder-1 tsp
  9. Cardamom Powder-1 tsp
  10. Cumin Powder-1 tsp
  11. Chicken Masala-1 tsp
  12. Tomato Puree-1 tbsp
  13. Garam Masala-1 tsp
  14. Peanuts-1 tsp
  15. Dried Mint Flakes-1/2 tsp
  16. Butter-2 tbsp
  17. For Garnish- Freshly Chopped Coriander


Step 1

DSC02806.jpgPut the dosa batter in a bowl. Finely chop the onions and green chilly. Boil, peel and chop the potatoes into small pieces.

Step 2

DSC02812_20180920175142102.jpgTo make the keema filling, take a non-stick pan and add 2 tbsp of butter in it. Add the onions and green chilies. Saute for a minute. Now add ginger-garlic paste and saute. Now add the spice mix, salt, turmeric powder, red chilly powder, cumin powder,  dried mint, peanuts,garam masala, and tomato puree and fry these for two minutes before adding the chicken keema. Cook the keema till it is done and then add the boiled potatoes and saute for three more minutes. Garnish it with chopped cilantro.

Step 3

To finally assemble the dish, make dosais from the batter on a non-stick pan and put 2 tbsp of the keema stuffing each into the dosais.

DSC02808.jpg Our Dosai With Keema Stuffing is done. Serve it with cabbage and tomato sambhar and coconut-peanut and curd chutney.

 Do try the recipe at home and share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!


Mixed Veg And Vermicelli Idli With Potato Rasa And Peanut-Sesame Chutney


Hello and welcome dear friends to my food corner again. Every day no one likes to eat the same sort of breakfast. All of us would love variations. So what better than having a south Indian breakfast and making idlis with a different twist along with a potato rasa and some peanut sesame chutney. Everyone in my family loves idlis and so I made this mixed veg and vermicelli idli. It is tastier, easier and healthier So I hope you all will like it. Do try making it and let me know when you do. So let’s start with it—

Ingredients:-For the vermicelli idli

  1. Fresho Idli Dosa Batter -1/2 kg
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Thick Vermicelli-100 gms
  5. Onions-1
  6. Green Chillies-2
  7. Asafoetida-A pinch
  8. Turmeric Powder-1/2 tsp
  9. Coriander Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala-1 tsp
  12. Dry Mango Powder-1 tsp
  13. Vegetable Oil-1 tbsp

For the Potato Rasa:

  1. Potatoes-2
  2. Onions-2
  3. Green Chillies-2
  4. Peanuts-5
  5. Salt-According to taste
  6. Turmeric Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Tomato Puree-1 tbsp
  11. Tamarind Paste-1 tsp
  12. Vegetable Oil-1 tbsp

For the Potato Rasa tempering:-

  1. Black Mustard-1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp

For the Peanut-Sesame Chutney:-

  1.  Peanuts-1/2 cup
  2. Sesame-3 tbsp
  3. Onion-1
  4. Dry Red Chillies-3
  5. Garlic Pod-1
  6. Lemon Juice-1 tsp
  7. Salt-According to taste

For the tempering:-

  1. Vegetable Oil-1 tbsp
  2. Black Mustard-1 tsp
  3. Curry Leaves-3-4


Step 1

Firstly to make the vermicelli and vegetable batter, cut and blanch the mixed veggies for two minutes. Chop the onions and green chillies. Take a pan and add oil. Add the chopped onion and green chilies. Fry for half a minute and add the spices, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder and add the vermicelli. Fry it for two minutes and now add the blanched veggies. Now mix the vermicelli well and fry for a minute or two.

Step 2


For making the idlis take out the idli batter(here I have used a readymade batter of Fresho) in a vessel. Add the above-made vermicelli mix in it. Mix well and taste it to adjust the salt content.

Step 3

Now put the idli batter in the steamer molds with a ladle and steam it for fifteen minutes. You may check the idlis in between the steaming process and see whether they are done or not.

Our Mixed Veg Vermicelli Idlis are done.

Step 4

To make the potato rasa, boil and grind the potatoes. Chop the onions and green chilies. Now take a pan and add the tempering ingredients in it. Add the chopped onions and green chilies and saute for a minute. Now add the roasted peanuts, the spice mix, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder, tomato puree and fry for a minute. Now add the tamarind paste and the ground potato paste and fry for half a minute before adding the water to make the gravy. Let it simmer on a medium flame for five minutes before switching the gas off.


Our Potato Rasa is done.


Now coming to last but not the least dish, that of peanut and sesame chutney, take the ingredients of the chutney, peanuts, sesame, onion, garlic pod, dry red chilies in a pan and dry roast them till lightly browned.

Step 6


Put this in a chutney jar and add some water. Now grind it into a thick paste and add some salt and lemon juice to it. Add the tempering ingredients and mix well.

Our Peanut And Sesame Chutney is ready.


Now our recipe with all its accompaniments is ready to be served. This recipe is best had at breakfast and will surely give you a good feeling.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!


Potato Sambhar


Hello everyone. Welcome to my cooking corner again. People like to eat, enjoy and learn different cuisines from the world over which are made everywhere. In India also many cuisines are famous but South Indian delicacies have a special place in all households in here. We make South Indian varieties like idlis, dosai, medu vadas very frequently in our breakfast menu and children too like them a lot. And when we make these mentioned items we have to complete with sambhar and coconut chutney. Sambhar can be made in many ways, some of them being the mixed vegetable sambhar, onion sambhar, garlic tamarind sambhar and tomato sambhar. But today I will be making a different version of the regular veggie sambhar recipe replacing the veggies with our very common veggie ingredient of every kitchen, potatoes. It is really very handy and is all complete with a super taste and tangy twist. So do make it in your homes and let me know how it turned out to be. The recipe is as follows—-

Ingredients:-For the Potato Sambhar—

  1. Split Pigeon Pea’s dal- 200 gms
  2. Potatoes(boiled)-1
  3. Sambhar Masala-2 tbsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Tomato-1
  7. Green Chillies-2
  8. Tamarind Paste-1 tsp
  9. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-5-6
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tbsp


DSC01176.JPGStep 1

Wash the dal and pressure cook it with water, salt, and turmeric powder till done. Boil and peel the potatoes and mash them. Chop the tomato, green chilies. Cut the onions roughly and blanch them.

Step 2

DSC01160Take a kadhai and add vegetable oil. Add the black mustard, curry leaves, asafoetida and on spluttering add the roughly chopped blanched onions. Fry it and then add the chopped tomato and red chilly powder and fry it for five minutes. Next, add the mashed potatoes and fry it well for four minutes and add the dal to it. Also, add the tamarind paste. Add the sambhar masala and let it simmer on medium flame for ten minutes.

Our Potato Sambhar is ready to be served with steamed idlis and coconut chutney.

Coconut Chutney


  1. Coconut-200gms
  2. Split Bengal Gram-100 gms
  3. Green Chillies-2
  4. Fresh Curd-1 tbsp
  5. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-3-4
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tsp


Step 1

Cut the coconut into small pieces. Roast the Bengal gram or chana dal. Chop the green chilies and fresh coriander.

Enter a caption

Step 2

Grind the coconut with roasted dal and green chilies. Take out in a bowl. Add the salt and fresh curd.

Step 3

Temper the chutney by adding some oil in a pan. To it add the black mustard, curry leaves, and asafoetida and let it splutter. Pour this tempering in the chutney.

Our Coconut Chutney is done. Garnish it with chopped fresh coriander.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then healthy cooking, happy living!!!