Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Indian Recipe : Sambhar

Serves : 4

Preparation Time : 30 minutes

Cooking Time : 45 minutes

Serving Ideas : This goes very well with idli, dosa and plain white rice.

Cuisine : Indian


  • 1 cup split red gram - arhar dal in Hindi, kandipappu in Telugu
  • 3 tablespoons tamarind paste
  • 1/3 teaspoon turmeric
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon red chili powder
  • 15 curry leaves (15 to 20 leaves)
  • 3 tablespoons oil
  • Salt, to taste
  • 1 fist full coriander leaves


  • 2 medium tomatoes
  • 1 large carrot
  • 2 medium onions
  • 2 small green chiles
  • 1 medium radish
  • 5 okras
  • 1 small brinjal


  • 1 teaspoon rice
  • 1 teaspoon split black gram
  • 3 teaspoons coriander seeds
  • 1 teaspoon bengal gram
  • 1/4 teaspoon fenugreek seeds
  • 2 dry red chilies
  • 1 small piece asafoetida
  • 1 teaspoon oil


  1. In a small skillet heat one teaspoon of oil and add Set 2. On less than medium heat, fry until rice turns light brown. Remove from heat and let cool. When cooled make into a fine powder and keep aside.
  2. Cut ingredients of Set 1 into slightly larger-than-bite-sized pieces. Keep aside.
  3. Add two cups of water to the split red gram and boil until very soft.
  4. In a large pot add 5 cups water, vegetable pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil. Cook for 10 more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes.
  5. Now add powdered Set 3 and stir well and cook again for 10 minutes.
  6. In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add coriander and curry leaves. Fry for two minutes and now add asafoetida. Immediately add contents of the above pot and cover. Remove from heat.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.