Sada Khana

  Sambar Recipe: A Tangy South Indian Lentil Stew Sambar is a quintessential South Indian dish, a tangy and spicy lentil stew made with toor dal, tamarind, vegetables, and a fragrant spice blend. This versatile dish, popular across Tamil Nadu, Karnataka, and beyond, is a staple with idli, dosa, or rice, offering a hearty, flavorful bite. Its vibrant taste and wholesome nature make it a beloved classic. Let’s dive into this soulful recipe to savor its South Indian charm at home! Ingredients (Serves 4-6) For the Sambar: 1 cup toor dal (split pigeon peas) 1 small carrot, diced 1/2 cup green beans, chopped 1 small drumstick, cut into 2-inch pieces (optional) 1 medium potato, cubed 1 small onion, sliced 1 medium tomato, chopped 1 tbsp tamarind pulp (soaked in 1/4 cup warm water) 1/2 tsp turmeric powder Salt to taste 4 cups water (for cooking dal and vegetables) For the Sambar Masala: 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp chana dal (split chickpeas) 1 ts...

  Patra Recipe: A Savory Gujarati Colocasia Roll Patra is a traditional Gujarati snack made from colocasia (arbi) leaves layered with a spiced gram flour paste, rolled, steamed, and tempered with mustard seeds and sesame. This tangy, savory treat, also known as Alu Vadi in Maharashtra, is loved for its unique texture and bold flavors, often served as an appetizer or tea-time snack. Its vibrant taste makes it a regional favorite. Let’s dive into this delightful recipe to savor its Gujarati charm at home! Ingredients (Serves 4-6) For the Patra Rolls: 8-10 medium colocasia leaves (arbi ke patte) 1.5 cups gram flour (besan) 1 tsp ginger-green chili paste 1 tbsp tamarind pulp 1 tbsp jaggery, grated 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander-cumin powder Salt to taste 1 tbsp oil Water (as needed, about 1/2 cup) For the Tempering: 2 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds 1-2 green chilies, slit 10-12 curry leaves 1/2 tsp hing (asafoe...

  Pongal Recipe: A Comforting South Indian Rice-Lentil Dish Pongal is a traditional South Indian dish from Tamil Nadu, a savory porridge made from rice and moong dal, flavored with ghee, black pepper, and cumin. This wholesome, one-pot meal, often prepared during the Pongal festival, is a comforting staple, typically served with sambar and chutney. Its simplicity and rich taste make it a beloved classic. Let’s dive into this hearty recipe to savor its South Indian charm at home! Ingredients (Serves 4-6) For the Pongal: 1 cup raw rice (preferably short grain like ponni) 1/2 cup yellow moong dal (split yellow lentils) 4 cups water (adjust for consistency) 1/4 tsp turmeric powder Salt to taste For the Tempering: 3 tbsp ghee 1 tsp black peppercorns (whole or lightly crushed) 1 tsp cumin seeds 1-inch piece ginger, finely chopped 10-12 curry leaves 2-3 green chilies, slit (adjust to taste) 1/4 tsp hing (asafoetida) 10-12 cashews, halved For Garnish: Fresh cori...

  Aloo Posto Recipe: A Nutty Bengali Potato Delight Aloo Posto is a traditional Bengali dish featuring tender potatoes cooked in a creamy, nutty paste of poppy seeds (posto) with subtle spices. This comforting vegetarian curry, a staple in West Bengal, is loved for its rich texture and mild flavor, often paired with steamed rice or luchi. Its simplicity and unique taste make it a regional gem. Let’s dive into this soothing recipe to savor its Bengali charm at home! Ingredients (Serves 4-6) For the Aloo Posto: 4-5 medium potatoes, peeled and cubed 4 tbsp poppy seeds (khus khus/posto) 1-2 green chilies (adjust to taste) 1/2 tsp turmeric powder 1 tsp nigella seeds (kalonji) Salt to taste 3 tbsp mustard oil (or any cooking oil) 1/2 cup water (adjust for consistency) For Garnish: Fresh coriander, chopped (optional) For Serving: Steamed rice or luchi (Bengali fried bread) Instructions Prepare the Poppy Seed Paste: Soak and Grind: Soak poppy seeds in warm...

  Khandvi Recipe: A Silky Gujarati Snack Roll Khandvi is a delicate Gujarati snack made from a smooth gram flour and yogurt batter, cooked into a thin layer, rolled into bite-sized pieces, and topped with a spiced tempering. This light, tangy treat, popular in Gujarat, is loved for its silky texture and subtle flavors, often served as an appetizer or tea-time snack. Its unique preparation makes it a culinary gem. Let’s dive into this elegant recipe to savor its Gujarati charm at home! Ingredients (Serves 4-6) For the Khandvi Batter: 1 cup gram flour (besan) 1 cup yogurt (preferably sour) 2 cups water 1 tsp ginger-green chili paste 1/2 tsp turmeric powder Salt to taste 1 tsp oil For the Tempering: 2 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds 1-2 green chilies, slit 10-12 curry leaves 1/2 tsp hing (asafoetida) For Garnish: 2 tbsp grated coconut (fresh or dry) 2 tbsp fresh coriander, chopped For Serving: Green chutney (optional) Instructions...

  Fish Molee Recipe: A Creamy Kerala Fish Stew Fish Molee (or Moilee) is a delicate Kerala dish featuring tender fish cooked in a creamy coconut milk gravy with mild spices and curry leaves. This South Indian coastal specialty, influenced by Portuguese flavors, is a soothing, aromatic curry often served with rice or appam. Its light yet rich taste makes it a seafood lover’s delight. Let’s dive into this gentle recipe to savor its Kerala charm at home! Ingredients (Serves 4-6) For the Fish: 500g fish fillets (preferably kingfish, pomfret, or tilapia), cut into pieces 1/2 tsp turmeric powder 1 tsp salt 1 tbsp lemon juice For the Stew: 1 cup thick coconut milk (first extract) 1 cup thin coconut milk (second extract) 1 large onion, thinly sliced 1 medium tomato, sliced 1-2 green chilies, slit (adjust to taste) 1-inch piece ginger, julienned 2-3 garlic cloves, sliced 1/2 tsp turmeric powder 1 tsp black pepper powder 10-12 curry leaves 2 tbsp coconut oil Salt to...

  Undhiyu Recipe: A Hearty Gujarati Mixed Vegetable Curry Undhiyu is a traditional Gujarati dish featuring a medley of seasonal vegetables and fenugreek dumplings (muthia) cooked in a spiced, aromatic gravy. This winter specialty, popular during Uttarayan, is a vibrant, one-pot meal often served with puri or rice. Its complex flavors and wholesome appeal make it a regional treasure. Let’s dive into this rich recipe to savor its Gujarati charm at home! Ingredients (Serves 4-6) For the Muthia (Fenugreek Dumplings): 1 cup fresh fenugreek leaves (methi), chopped 1/2 cup gram flour (besan) 1/4 cup whole wheat flour 1 tsp ginger-green chili paste 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp sugar Salt to taste 1 tbsp oil Water (as needed, about 2-3 tbsp) For the Undhiyu: 1 cup baby potatoes, peeled 1 cup purple yam (ratalu), peeled and cubed 1 cup surti papdi (flat beans), strung and halved 1 small eggplant, cubed 1 raw banana, peeled and cut into chunks ...

  Kashmiri Dum Aloo Recipe: A Spiced Kashmiri Potato Curry Kashmiri Dum Aloo is a rich Kashmiri dish featuring baby potatoes cooked in a creamy, spiced yogurt gravy with fennel, ginger, and Kashmiri red chilies. This aromatic curry, a hallmark of Kashmiri cuisine, is slow-cooked to perfection, often served with naan or rice. Its deep flavors and vibrant hue make it a festive favorite. Let’s dive into this luxurious recipe to savor its Kashmiri charm at home! Ingredients (Serves 4-6) For the Potatoes: 12-15 baby potatoes, boiled and peeled 1/2 tsp salt Oil (for shallow frying) For the Gravy: 1 cup yogurt, whisked 1 large onion, finely chopped 1 tbsp ginger powder (sonth) 1 tsp fennel seed powder (saunf) 2-3 dried Kashmiri red chilies, soaked in warm water 1 tsp Kashmiri red chili powder (for color) 1/2 tsp turmeric powder 1 tsp cumin seeds 1/2 tsp garam masala Salt to taste 3 tbsp mustard oil (or any cooking oil) 1 cup water (adjust for consistency) For G...