Tag Archives: food

Radish Sambar or Mullangi Sambar

My husband is a huge fan of this type of sambar. Every time we bought radish I used think I will make it and somewhere it used to just slip out of my mind. I would end up making muli ka paratha or may be mulyachi  koshimbir. But this time when I bought radish, I had sworn that I will stick to the sambar plan.

My husband is a Kannadiga and comes from a family where his mother and most of his aunts are amazing cooks. He has been eating various types of sambar and all other authentic south Indian preparations from his childhood. So this was like a huge task for me to live up to that expectation. And I must tell you all, why so. You all must have seen the Everest Sambar masala ad, where the husband feels his wife cannot cook sambar and the sambar his wife has made using Everest Sambar masala tastes so authentic that he feels his south-Indian neighbour Mrs. Reddy has made it. We have a similar story. Girish thinks that I can cook everything but not authentic sambar. So I took the challenge.

Searching through the Google pages I found this recipe. It was easy and quick to make.  Thanks to Dassana for this tasty recipe. It was so perfect that I didn’t have to make any alterations to the recipe.  And it goes without saying that my husband absolutely loved it (Yesss!!!!). After the first morsel that ‘mmmm yummy’ sounds said it all. And that’s like a compliment of tallest order in my house. (Happyface !!!!) I am going to make it regularly now. :)

This is how it looked..

Mula sambhar_foodlyrics


for the sambar:

  • ½ cup toor dal/pigeon pea lentils
  • 2 cups peeled & sliced white radish/daikon/mooli
  • ¼ cup tamarind pulp – ¾ or 1 tbsp tamarind soaked in ¼ cup water for 20-25 minutes and then squeezed with the juice extracted & strained.
  • 2-3 tsp sambar powder
  • 1 tsp mustard
  • ¼ tsp fenugreek/methi seeds
  • 5-6 shallots, chopped
  • 1-2 red chilies, halved or kept whole
  • ¼ tsp asafoetida
  • 1 sprig curry leaves
  • 1 medium size tomatoes, chopped
  • 1 or 1.5 cups water
  • 2 tbsp oil
  • salt as required


  • Pick and rinse the dal well.
  • Pressure cook the dal with a pinch of turmeric in 2 or 2.5 cups water.
  • Meanwhile as the dal is cooking, soak the tamarind in ¼ cup water. Also chop all the veggies that are required like radish, shallots, tomatoes etc.
  • Once the pressure of the cooker drops down on its own, open the lid.The dal would be cooked. If the dal is not cooked, then pressure cook again adding some water if required.Lightly mash the cooked dal with a wooden spoon and keep aside.
  • Heat oil in another pan. Add the mustard and let them splutter. Now add methi seeds.
  • Add the shallots. Fry till the shallots become transparent.
  • Add the tomatoes and curry leaves. Fry for 2-3 minutes.
  • Add the radish and turmeric powder. Stir and fry for a minute. Add water and salt. Stir and cook over medium flame till the radish slices are cooked.
  • Add the tamarind pulp and sambar powder.
  • Stir and add the cooked dal.
  • Simmer till the whole mixture is blended well and the raw aroma of the tamarind disappears.
  • If the sambar appears thick, then add some more water and simmer for a few minutes.
  • Garnish with coriander leaves.
  • Serve the radish sambar with steamed rice or idli or dosa.

Mula sambhar_foodlyrics



Penne with tomato, cream & basil

Hi everyone. This is Girish & I am absolutely thrilled that the very first Italian recipe I have attempted to cook has come out perfect, and I even get to blog it. Absolutely happy. Yes, very happy.

We have been in love with Italian cooking for some months. And pasta has been a topper on that list. When you start cooking pasta at home it’s then you realize how easy it is. Ofcourse, we haven’t yet reached at the point where we can actually make a “pasta” and then cook it with various other ingredients. For a beginner like me, this recipe works so well. I haven’t been a crazy fan of the white creamy cheese pastas. I haven’t yet developed the taste for it. But when it comes to the tangier, spicier pasta’s am all ready to eat.

I have used a couple of ready made ingredients for various reasons but you can surely use fresh produce from the market.


Onion – 1 finely chopped
Tomato puree – 200 ml (Dabur Homemade)
Basil – dried basil 2 tbsp
Penne – 200 gms
Garlic – 3 cloves crushed
Cream – 150 ml (Amul)
Olive oil – 2 tbsp
Salt to taste


Cook the pasta following the packet instructions.
Cook onion in olive oil until soft
Add garlic & cook for couple of minutes more
Add tomato puree & simmer for 2 or 3 minutes
Stir in the cream & simmer for couple of minutes, then add the basil
Add salt & mix well
Add pasta & toss it with the sauce


You can use 2/3 chopped tomatoes instead of the puree
I wasn’t able to find fresh basil, but you can surely use a handful of freshly chopped basil 

Foodlyrics gets an assistant cook.. lol …. Girish !!! & cooking Mushroom chili

Hey guys..

How are you doing? It’s been a long time the Foodlyrics kitchen has been active.  Like I
have mentioned earlier been busy with work and I hardly get time (silly excuses). I have been following all your blogs..well mostly all of them as and when I can. I so missed this part and I wish I can get back to it again.

After a lot of thought Girish and I have decided to begin a new journey together (again) in this amazing world of culinary delight. We plan to post recipes and photos. It’s a small beginning and we truly hope we can make it large. We would need all your love and support for our new venture. We will try our best to visit your blogs and reply.

There are few things in store, beginning with a new look to Foodlyrics which is long due (and will take some more time).  A couple of recipes that are waiting to go live, loads of clicks and lots of love :).

It’s a great feeling to back, but as of now we will be posting recipes mainly on weekends and holidays. I will try my best to visit all your blogs and reply to everyone as much as possible. Thanks to Google reader that I have the feeds & and the links to your wonderful blogs.

Girish has been very active in the kitchen since our wedding and mainly after we moved to Pune. He is a big time foodie and I am glad that he is so interested in cooking as well.

A line or two from Girish,

Hello Everyone, I know many of you from the blogs and the delicious food that you cook. I happen to sit besides Deepa and get hungry looking at the tasty recipes. I wasn’t a great cook or interested in this part of the food process till recent times. Thanks to Deepa, her simply and easy cooking methods, Masterchef Australia because of whom the cook in me is alive ;)

I am glad that I am a part of this awesome experience…especially with Deepa which makes it double fun. Can’t wait to post, surf and reply on your wonderful recipes.

 Mushroom Chili

Sometimes we cook a dish at the last moment. On Sundays we generally plan the dinner menu well n advance. BUT then the inevitable thing happens. Girish says, “let’s eat something different, am pretty bored eating this.” I know he would be having what’s going to be cooked for dinner, but “something different” has to be there…Always.

We started thinking of what can be cooked as “something different” ;). Finally we landed on Mushroom chili. I had bookmarked a few in the past and after browsing through further I found this to be best and easiest recipe.

Thanks for sharing this recipe, it’s perfect & simple to understand and cook.

I haven’t followed the recipe to the point. Adding and removing bits accordingly.
The best part of this was most of the ingredients were readily available. Sent Girish to fetch fresh mushrooms and began cooking. Within a matter of half an hour this awesome tasty dish was ready. A perfect beginning to our dinner.


Capsicum – 1 ½ thinly cut strips
Onion – 1 big, thinly sliced
Mushrooms – 8 to 10 pieces cut into halves (thoroughly cleaned)
Garlic – 5-6 pods thinly chopped
Green chili – 1 deseeded & roughly chopped
Soya sauce – 1 ½ tbsp
Green chili sauce – 1 tbsp
Tomato Sauce – 3 tbsp
Corn flour – 1 tbsp
Water – ½ cup
Olive oil – 1 tbsp
Salt to taste


  • In a wok or khadhai, heat oil.
  • Add garlic and green chili and sauté for 3-4 minutes on medium flame
  • Add onions and capsicum, sauté for 5 minutes on medium flame
  • Add soya, green chili & tomato sauce and mix thoroughly and keep stirring for 2-3 minutes. Meanwhile, mix the cornflour in a half a cup of water and stir it so that no lumps are formed. Keep it aside
  • Add mushroom and salt, mix well
  • Stir the cornflour mixture properly and pour it in the wok
  • Mix properly and let it simmer on low flame till the gravy thickens & the mushrooms are entirely coated with the gravy
  • Serves – 2/3 as a starter
  • Tips – This is a wonderful starter, side dish and can be served with rice and noodles

Tips – This is a wonderful starter, side dish and can be served with rice and noodles
You can use cubes paneer/ tofu (healthy ehh) instead of mushrooms took cook a tasty Paneer chili


Stir fried exotic vegetables

Last week I wanted to eat something different and healthy. A recipe which I had never tried to prepare. I always had stir fry in my mind, yet never prepared it. It was a perfect day to go ahead and cook. It’s quite simple and fast to cook. So I headed out and bought some awesome looking exotic veggies. Within no time I had them cut, cooked and plated : ready to eat.

It’s very healthy and I have planned to cook it every week. So go ahead and enjoy this tasty yet healthy recipe.


Ingredients –

Broccoli – 1 cup florets, blanched

Red & yellow bell pepper and green capsicum – 1 piece each, cut into 1 inch square

Baby corn – 1 cup, sliced and blanched

Butter – 1 table spoon

Garlic – 1 table spoon, finely chopped

Italian seasoning – 1 tea spoon


Procedure –

  • Heat butter in a pan.
  • Add finely chopped garlic, sauté for 1-2 minutes.
  • Now add all the veggies and give it a nice stir.
  • Cover it with a lid for about 3-4 minutes and just before serving add the Italian seasoning.

Tips –

  • You can add zucchini, mushrooms.
  • For garnishing you can you lettuce.
  • Oh and did I miss mentioning, we had some too good, roasted garlic bread with it. Yummy.