Cashew Chicken

Ingredients:

800  grams of chicken (boneless preferably)
2  cup(s) slightly sour yoghurt
½  cup(s) cashewnut paste
4  cloves
½  teaspoon(s) turmeric powder
1  tablespoon(s) each of ginger, garlic and green chilly pastes
1  teaspoon(s) each of cumin, coriander and hot spice mix (garam masala) powders
1  cardamom crushed
1  tablespoons clarified butter (ghee) / butter
salt to taste
golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing 

Preparation:

1. Heat clarified butter (ghee) / butter in a heavy-bottomed pan on medium level till hot. Add the dry spices and fry for a few seconds. Add the ginger-garlic and chilly pastes and fry for a few more seconds. Add the yoghurt and fry on medium level for about 3  minute(s).
2. Add the chicken pieces, little water and mix well. Cover and cook on medium level for about 15  minutes or till the chicken is half - cooked.
3. Add the cashewnut paste and fry for a little while. Add water as required and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 15  minutes or till the chicken is tenderised and the gravy is thick.Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander.

Chicken Fry

Ingredients:

12  chicken drumsticks
1  teaspoon(s) green chilly paste
1  tablespoon(s) garlic paste
2  teaspoon(s) ginger paste
1  teaspoon(s) red chilli powder
2  teaspoon(s) coriander powder
½  teaspoon(s) turmeric powder
1  teaspoon(s) hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
1  tablespoon(s) clarified butter (ghee)
2  teaspoon(s) lemon juice
finely chopped fresh coriander and onion rings to garnish 

Preparation:

1. Make incisions in the chicken drumsticks with a knife.
2. Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.
3. Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
4. Serve hot sprinkled with the lemon juice and garnished with coriander leaves.

Grilled Chicken

Ingredients:

800  grams of boneless 1"chicken chunks
1  cup(s) yoghurt well beaten
1  teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4  whole red chillies made into a paste with a little water
1  tablespoon(s) each of ginger and garlic pastes
1  tablespoon(s) dried fenugreek leaves (optional)
2  tablespoon(s) lemon juice
2  tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing 

Preparation:

Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

1. Skewer the chicken chunks and roast it in a preheated oven for about 12  minutes or till the chicken is almost done.
2. Baste the chicken chunks with butter and roast for another 3  minutes.Garnish with onion rings, lemon wedges and finely chopped coriander leaves.
   
   
   

Fried Rice

Ingredients:

400 gm Rice
100 gm Ghee or butter
65 gms onion
2 gms cinnamon
2 gms Bay leaf
1 gm peppercorns
6 gms Salt

How to make fried rice:

• Heat the ghee in a large saucepan and add the finely sliced onion.
• Fry till golden brown, remove from the pan and keep aside.
• To the hot fat, add the washed and drained rice and the spices.
• Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.
• Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.
• Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.

PANEER TIKKA MASALA

Ingredients:

250 gm cottage cheese (paneer)
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

How to make paneer tikka masala:

• Cut round slices of tamatar and pyaj and keep them aside.
• Cut paneer in cubes.
• Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
• Now add paneer cubes and mix well.
• Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
• Then cook them in a preheated oven and keep aside.
• Heat oil in a pan and put ginger garlic paste and green chilly in it.
• Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
• Add finely chopped tomato and cook until oil floats on the surface.
• Then add kaju paste and cook for 5-10 minutes.
• Then add all the spices and cook for 2 minutes.
• Lastly add paneer cooked in oven and cook for 5 minutes.
• Garnish with coriander and serve hot.

Paneer Kofta

Ingredients:

For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee) 

How to make paneer kofta:

• Boil potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

Paneer Sandwich

p grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

• Chop onions, chillies and tomatoes.
• Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
• Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
• Put this in sandwich toaster until the bread turns crispy and brown.
• Serve with ketchup.

Palak Paneer

Ingredients:

500gms Fresh Palak (Saag)
100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

Preparation:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .

Paneer Tikka

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

Preparation:

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Serve tandoori paneer tikka hot with hari chutney.

Matar Paneer

Ingredients:

450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chilli, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

KADHAI PANEER

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee) 

How to make kadhai paneer:

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..

Chicken Curry

Ingredients:

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

Preparation:

• Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
• Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
• Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
• Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

Chicken Biryani

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

Chicken Tikka

Ingredients:

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Preparation:

• Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
• For the marinade, combine all the remaining ingredients.
• Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
• To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

BUTTER CHICKEN

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

German Chocolate cake

                        



Ingredients:

Cake:

 4 (1 ounce) squares German chocolate
 1/2 cup hot water
 2 cups white sugar
 1 cup shortening
 4 egg yolks
 1 cup buttermilk
 1 teaspoon vanilla extract
 2 1/2 cups all-purpose flour
 1 pinch salt
 1 teaspoon baking soda
 4 egg whites


Coconut Pecan Frosting:

 1 egg yolk
 1 1/4 cups white sugar
 1 cup flaked coconut
 3/4 cup chopped pecans
 2 cups heavy whipping cream
 1/4 cup butter

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.

In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.

Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.

To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.

Chicken Pulao

Ingredients

• Basmati rice,soaked 1 1/2 cups

• Boneless chicken,cut into 1½ inch pieces 600 grams

• Yogurt 1/2 cup

• Ginger paste 2 tablespoons

• Garlic paste 2 tablespoons

• Salt to taste

• Oil 4 tablespoons

• Cumin seeds 1 teaspoon

• Clove 6-8

• Cinnamon 2 inch piece

• Green cardamom 6-8

• Bay leaf 2

• Onion ,sliced 2 medium

• Tomato,chopped 3 medium

• Red chilli powder 1 teaspoon

• Chicken stock 3 cup

Preparation:

Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator. Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds. Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix. Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles). Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains. Serve with raita and kachumber. 

Chilli Chicken

                                                         

Ingredients

• Chicken 1 medium

• Salt to taste

• Lemon juice 4 tablespoons

• Ginger 2 inch piece

• Garlic 6-8 cloves

• Curry leaves 8-10 leaves

• Whole dry red chillies 8-10

• Rice 2 tablespoons

• Yogurt 1/2 cup

• Oil 1/4 cup

• Refined flour (maida) 1/4 cup

• Fresh coriander leaves,chopped 2 tablespoons


Preparation:

Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot. 

Potato Patties

Potato Patties(Samosa)
A crispy, deep fried snack with potato curry as the filling usually had with afternoon tea or as an appetizer. Tomato ketchup, mint or cilantro chutney goes very well with it. Even though the procedure looks lengthy it is easy once the ingredients are put together. It is also called as samosa.

Ingredients:
For the outer layer

• 2 cups all purpose flour
• 1 tsp salt
• 2 tsp butter
• 32oz oil for deep frying

For the filling

• 2 medium sized potatoes (cooked, peeled and cut into 1 inch cubes)
• 1 medium sized onion chopped finely
• 3 to 4 green chilies chopped finely* (jalapeno, serrano, thai)
• 2 tsp salt
• 2 tsp garam masala powder*
• 1/4 tsp turmeric powder*
• 1/4 tsp mustard seeds*
• 1 Tblsp oil

MethodFor the curry

• Heat the oil in a pan
• When hot add the mustard seeds
• After the seeds crackle and pop add the chopped onions, green chilies, turmeiric powder and fry till the onions become transparent/soft.
• Add the salt, gram masala powder and the cubed potatoes
• Fry till everything mixes in well and the potatoes take in the color of the turmeric powder.
• The curry for the filling is ready.
• Keep it aside and let it cool.

For the outer layer

• Mix in the flour with the salt and butter and knead into a soft dough with warm water and keep aside for atleast 1/2 hr.
• While the outer layer is in preparation heat the oil for deep frying in a heavy bottomed frypan.
• Make small  ping pong size balls of the dough.
• Keep some flour aside on a plate.
• Roll each ball by first rolling it in the flour and then into a 4 inch diameter circle
• Repeat for 3 to 4 balls and roll into circles and keep aside.
• Now take a tablespoon ful of the curry and place it in the middle of the circle.
• Dip your finger in cup of water and spread it all along the rim of the circle.
• Fold the bottom half over and bring in the top two corners like a cone shape over it.
• Press the edges that has been dampened with water together to seal the edges and keep aside.
• Repeat for the other 3 balls
• The shape should resemble the samosa pictured above.
• Drop the samosas in hot oil and deep fry till golden brown on both sides, strain and remove onto a plate lined with paper towel.
• Repeat for the rest of the balls.
• The curry can be made the day before and kept refregirated until ready to use.

Tip:

• Add more or less chopped green chilies to suit your taste.
• Green peas fresh/frozen can be used in the curry along with the potatoes.

Onions in gravy

Onions in gravy
White or red pearl onions/ sliced regular onions are cooked in a spicy tamarind and split yellow lentil gravy. This dish is usually had with plain white rice, steamed rice cakes, deep fried lentil balls (vada or mysore/plain bonda). This is a very popular southern dish. The sambar powder/masala (spice powder used for this dish) like the one pictured beside, is the key ingredient and is available in any indian grocery stores under different brand names. It uses spices like fenugreek, coriander seeds, dried red chilli, asafoetida powder, curry leaves and much more. This is also called as onion sambar. Sambar here means soup/gravy.
Ingredients: (*means available in Indian grocery stores)

• *1 cup split yellow peas ( toor/tur dal), cooked soft and mushy with water
• 1 big onion, peeled,  sliced or diced into cubes
• *3 tsps tamarind paste
• *2 Tbsps sambar powder/madras sambar powder
• 3 tsps salt
• *1/4 tsp turmeric powder
• 1 Tbsp oil
• *1/4 tsp black mustard seeds
• *1 or 2 dried red chilies, broken into big bits
• *Optional: a pinch of asafoetida powder
• *Optional: 4 to 5 curry leaves, fresh/dried

Method:

• Heat a heavy bottom saucepan with the oil.
• When hot add the mustard seeds. After they pop add the dried red chilies, optional asafoetida powder and curry leaves. Give it a fry and immediately add the onions and sweat it (fry on low heat till it turns transparent) or just fry it for 2 min.
• Now add a cup of water and cook the onions half covered until well cooked. The onion should become almost transparent and should easily break apart when pressed between fingers. Add more water if needed to cook the onions.
• Now dilute the tamarind paste in 1/2 a cup of water and add this to the cooked onions. Bring it to a full boil so that the raw smell of the tamarind goes away.
• Add the cooked split yellow peas, a cup of water, sambar powder, salt, turmeric powder and bring it all to another full roaring boil. Remove from heat and serve. The consistency should be like a thick soup.

Tips:

• Add a pinch of baking soda while cooking the split yellow peas to quicken the cooking process. It also helps the split peas to cook well and mushy.
• If more spicy is prefered add 2 tsps of cayenne pepper powder or red chili powder along with the sambar powder.
• Stays in the refregirator for 2 days. Bring it to a boil before serving.
• The sambar powder (spice powder for soups) stays well for upto 2 months in an airtight container in the pantry.
• Vegetables like green beans (fresh or frozen), potatoes, carrots, eggplant, okra can be substituted for onions or used along with onions in this gravy dish.