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Mar 31, 2011

Bhatate Bhaaji / Dry Aloo Sabzi - No Onion No Garlic Recipe

    This is North Indian's Dry sabzi. My North Indian friend used to bring this for lunch along with roti/puri. I wonder this is more or less like our South India Potato Podimas but something makes it more special and different from our regular Potato podimas. Then one fine day we went to her home for lunch, that time her mom served us lunch with this Bhatate bhaaji, puri, peas curry, rice and a sweet. I asked her for the recipe and it was same like the Potato Podimas except the addition of mint and lemon. Yes, these two simple ingredients makes it more tasty and flavorful. If you haven;t tried it give it a try.

Mushroom Peas Biryani

                 This Method of biryani is different from my regular Biryani version. I learnt this from my friend's Mom. She made Chicken Biryani this way but today i tried her recipe with mushroom and peas, Biryani turned out awesome, so flavorful and delicious Biryani. I wanted to try chicken Biryani this way, willl try it soon and share it here :) The recipe as follows...

Egg less Chocolate Cake & Chocolate Butter cream Icing


Ingredients  for Egg less Chocolate Cake
All Purpose flour    3 cups

    Castor Sugar    2 cups
    Cocoa Powder    1/2 cup
    Baking Powder    2 tsp
    Salt     1 tsp
    Oil   3/4 cup
    Vinegar        2 tsp
    Vanilla extract     1 tsp
    Cold water      2 cups

   If u don't have castor sugar simply put the granulated sugar in blender n use.

  • Preheat oven to 350 degree F and grease two 9 inch pans with butter or baking spray and keep aside.
  • Take a large mixing bowl,sift all the dry ingredients(flour,cocoa,baking powder,salt,sugar) together in to the bowl and mix well.
  • Then add oil to the dry ingredients and mix well (using large whisk).
  • After that add vanilla,vinegar and mix well.
  • Now add cold water slowly and keep stirring .
  • Mix everything well ,make sure theres no lumps in the batter and pour into the greased cake pans .
  • Bake for 35-40 minutes.(check by inserting a toothpick or knife,inserted knife should come out clean).
  • After that remove from the oven,wait for sometime and allow to cool on rack.
    when it cool down completely , slice it n enjoy with or without icing.For chocolate icing the recipe follows:

Ingredients for  Chocolate butter cream Icing
  1. Butter    1/2 cup
  2. Vegetable Shortening    1/2 cup
  3. Cocoa powder   3/4 cup
  4. Vanilla  extract   1 tsp
  5. Milk    3-4 tbsp
  6. confectioner's sugar     3 cups (or more to ur taste)
  • Take a mixing bowl,cream the butter nad shortening using electric mixer till it get creamy n fluffy.
  • Then add cocoa and vanilla and beat in medium for few seconds.
  • and add sugar 1/2-1 cup at a time and beat thoroughly.
  • After adding all the sugar ,icing will be dry add milk and beat well till u get creamy n fluffy icing.
  • You can add more or less milk to get your desired consistency.
  • You can also avoid shortening and do with full butter with the same other remaining ingredients.

    Mar 29, 2011

    Gosthu / Moongdal Tomato Gosthu

              Gosthu is a very simple side dish for idly/dosa, Ven Pongal. My grandma used to make this tomato gosthu, brinjal gosthu, cabbage gosthu with or without moongdal. As love moongdal in my cooking i made it with Moongdal. She uses some spice powder for the gosthu but i totally forgot that, even my mom not able to recollect it so we use sambar powder. Even without sambar powder this moongdal tomato gosthu tastes yumm with idlis and dosa.

    Brown Rice Idli ~ Healthy Breakfast Recipes !

           I use to take brown rice (lunch) for weekly 3 days.Yesterday i thought why should i try some idly using this brown rice?? yes i wanted to try and i tried for the first time with 1 cup brown basmati rice. Same idly batter preparation only..instead if idly rice i added brown rice.The batter n the idly has the flavor of brown rice but idly was soft and came out really good. Good to include brown rice in daily diet by such delicious breakfast recipes. I even tried dosa, Ootappam, Paniyaram with the same batter. Everything turned good and we loved it.

    Mar 28, 2011

    Vazhakkai Varuval / Raw Banana Stir Fry

               Vazhakkai Varuval/Raw Banana Stir fry is one of my family's favorite recipe. There are tons of recipes for vazhakkai fry but this recipe is very simple with just 4 main ingredients and easy to make. Just slice the vazhakkai add spices and fry in medium heat. That's it crispy and tasty vazhakkai varuval ready. This varuval goes well with any south Indian meal, especially with Rasam and rice. My hubby like to have crispy varvual as a snack :)

    Cluster Beans Poriyal/Guar Beans Poriyal

    1. Cluster Beans     1/4 kg
    2. Onion   1 medium (finely chopped)
    3. Curry leaves    few
    4. Coconut   2 tsp(shredded)
    5. Moongdal    2tbsp
    6. Chilli powder    1 tsp
    7. Turmeric powder    1/4 tsp
    8. Salt    as needed.
    To temper
    1. Oil   2-3 tsp
    2. Mustard seeds    1/2 tsp
    3. Chana dal    2 tsp
    4. Urad dal    1 tsp
    5. hing    a pinch
    • Half cook moongdal with  1 and 1/2 cup water and with pinch of turmeric powder.
    • Drain the water and spread the moongdal in a plate and keep aside.(spare the drained water to cook cluster beans).
    • Wash,cut the both ends and chop the cluster beans into small pieces.
    • Heat oil in wok,add the tempering ingredients one by one and fry till chana n urad dal get golden brown,
    • After that add onions and curry leaves,fry for a minute and add the chopped cluster beans.
    • Stir fry the cluster beans for 3-4 minutes(this will help to reduce the bitterness).
    • then add turmeric and chilli powder and mix well.
    • Add enough salt and water (use moongdal cooked water) mix and cook covered till cluster bean get cooked.
    • Once it get cooked,open the lid and stir well ...all the water will be drained but with little moisture.
    • Add shredded coconut and fry for a minute and at last add the moongdal and mix everything gently.
    • Its the cluster beans poriyal is ready .
    • It can be served with sambar,rasam sadham n any variety rices.
    Note: some cluster beans will have bitter taste for that reason v r frying them in oil for some minutes.If u don't like adding moongdal omit that and proceed ,but its good choice and rich too.

    Bread Upma

    1. Bread    4 slices
    2. Onion     1/2 (sliced)
    3. Green chilli     3 no.s
    4. Curry leaves    few
    5. Fresh Yoghurt/curd     1/2 cup or less
    6. Mustard seeds   1/2 tsp
    7. chana dal    1/2 tsp
    8. Coconut   1/2 tsp(shredded)
    9. Oil    2-3 tsp
    10. Salt    to taste
    • Toast the bread with ghee/oil and cut in to small bite size pieces and keep aside.
    • Beat curd and put the bread pieces in to the curd and mix gently.(do this when u start fring onions or else bread vl b too soggy)
    • Heat oil in a pan,add mustard seeds and channa dal,fry till golden brown.
    • Add onion,green chilli and curry leaves,saute till onon get transparent.
    • Now add the soaked bread pieces ,pich ot turmeric powder salt and mix well.
    • Fry the bread piesce for 2-3 minutes and at last add the shredded coconut and mix well.
    • Its done...bread upma is ready. serve hot!!
    you can also add some chopped cilantro at the end.Use fresh curd .I use honey wheat bread..u can use any bread of ur choice.

    Mar 27, 2011

    Vegetable Kurma

           This is excellent combination for chapathi,puri,Parotta...I made this for chapathi  with adding less water n i thicker consistency.Really it taste gud and more flavorful. This kurma goes well with South Indian Style Parotta. make it very thinner, really it taste like hotel parotta kurma. I made it little spicy, please adjust green chilli n other spices to your taste...the mentioned below will yield you a spicy kurma. I used 1/2 medium broccoli,1/4 potato,3/4 cup chopped carrot n beans,1/4 cup can use any available vegetable.

    Mar 25, 2011

    Broccoli Potato Curry

    Actually,i started to make potato curry with MTR potato sagu curry powder. Then i remembered about the Broccoli in the fridge for long i decided to combine this with potato curry. I used half medium broccoli and 2 medium sized potatoes. Heres the recipe..

    Bitter Gourd pakoda/Bitter Gourd Fritters/Karela Pakoda

    1. Bitter gourd   2 no.
    2. Besan Flour   1 fist full
    3. Rice Flour   1 fist full
    4. Butter   1/2 tsp
    5. Chilli powder   1/2 tsp
    6. Hing powder    1/4 tsp
    7. Jeera    1/4 tsp
    8. Ginger   1 tsp(finely chopped)
    9. Curry leaves    few
    10. Salt     as needed
    11. Oil   for deep frying
    • Wash and wipe the bitter gourd with towel and cut in to slices .
    • Take a wide vessel,add sliced bitter gourd and all other ingredients,sprinkle some water and mix everything to a thick paste.
    • Heat oil in a wok/pan for deep frying,when oil get really hot deep fry the bitter gourd mix to a crispy pakoda.
    • Fry  till the bitter gourd turns crispy and golden brown.
    Serve the pakoda warm.a nice tea time snack..and another way to give bitter gourd to kids.My kutties liked this pakoda very much.

    Stuffed Okra Fry

           This is very tasty crispy okra fry with stuffed masala....I like adding more onions to this fry...
    the recipe follows:

    Okra    1/4 kg
    Mustard seeds     1/4 tsp
    Jeera/Cumin seeds    1/2 tsp
    Curry leaves    few
    Onion    1no.
    Stuffing masala:
    turmeric powder    a pinch
    chilli powder    1/2 tsp
    Coriander powder   1/4 tsp
    Cumin powder    1/2 tsp
    Garam masala powder     1/2 tsp
    Amachur powder/Dried  mango powder    1/2 tsp
    Salt   1/4 tsp


    • Take a small bowl and add all the stuffing ingredients and mix well.
    • Cut the 2 ends of the okra and make slit vertically.(see picture).
    • Take a small amount of prepared masala powder and stuff the okra with the masala.
    • Do for all the okra and keep aside.
    • Heat oil in pan,add mustard seeds,cumin seeds when it pop add curry leaves and onion.
    • Fry the onion for 1 minutes and add the stuffed okra and stir well.
    • Now add remaining masala powder and enough salt and mix well.
    • Stir fry for a minute and close the pan with lid and cook for 2-3 mniutes.
    • Then open the lid and stir well and keep frying open in low heat till the okra are cooked well.
    • Once it done turn off the stove and leave the pan in the stove for few that the okra get crispy.
    • then serve hot goes well with sambar rice,curd rice and other variety rice also.

    Mar 24, 2011

    Thalicha Dosai Recipe | Left Over Dosa Batter Recipe

         This is village style My Grandma's Thalicha Dosai recipe, which she prepare with the 3rd day Idli batter. Because the third or fourth day batter will turn sour because of the weather. Those days we don't have refrigerators at home and most of the small & big appliances which we use at our day today life these days.

    Mar 23, 2011

    Chole Batura / Batura & Chana Masala Recipe

     When I was in 11th grade, we went an excursion to Delhi, Agra, Jaipur(School trip with friends and teachers). For the first time, I had this chole masala  and I loved it very much as it was somthing new dish to me apart from our south Indian kuzhambu, Kurma varieties. I asked my mom to make  Channa Masala for chapati, she used to cook only kurma n masal kuzhambu.

    Spicy Bread Sandwich

         This is a little spicy and fresh sandwich...I use green chaat chutney as a spread ..Its really fresh and Flavorful .

    1. Bread   6 slices
    2. Green chutney    1/4 cup or to taste
    3. Potato   1 large 
    4. Onion   1 medium (thick slices)
    5. Cucumber    1 no.(sliced)
    6. Carrot   1 no.(sliced)
    7. Green bell Pepper    1/2 (sliced)
    8. Salt   as needed
    9. Pepper   to taste
    10. Mayonnaise or cheese    for spread 
    • Boil the potato ,peel the skin and cut in to slices add pepper and salt to it and keep aside.
    • Heat a griddle and toast the tawa light golden brown on both sides.
    • Transfer the bread slices to the serving plate,to one slice spread the green chutney,place salted and peppered potato slices,cucmber slices,carrot ,onion and bell pepper.
    • Cover the vegs with another slice spread with mayonnaise or cheese.
    • Thats it ...Ready to serve .

    All recipes are on Petitchef

    Papaya Banana Smoothie

    1. Papaya     3/4 cup
    2. Banana    1 medium
    3. Milk     3/4 - 1 cup
    4. Sugar or Honey    to taste
    • Wash,Peel the skin and rougly chop the riped papaya and keep aside.
    • roughly chop banana.
    • In a blender,add chopped papaya and banana ,run the blender to get a smooth juice.
    • then add milk and sugar/honey and blend it for few seconds.
    • Transfer the juice to a serving glass,add ice cubes,some chopped papaya on top and serve.
    You can even apply 1-2 tsp of this smoothie to your face n neck, give gentle massage then wash it. Your skin will glow and feel so soft n fresh. Try this!!

    Mar 22, 2011

    Kachayam / Rava paniyaram / Low Calorie Banana Fritters

           My mom and grandmom used to make this delicious sweet for naivedyam -kirthigai viratham, panguni viratham and for any special occasions & festivals.The actual recipe is deep frying,but i wanted to make it a low calorie snack so cooked in paniyaram pan/aebleskiver pan. And also the original recipe uses sugar but i substituted it with Jaggery. This is another easy and healthy recipe to use your over ripe bananas. Give it a try definitely you will love it.

    Mango Sweet Pachadi/Mango Pachadi

           This is also my Grandma's recipe.She use to prepare this pachadi for every Ilai viruthu(festival feast) and Padaiyal/Prasadhams.For this pachadi raw mango or little riped mango is used.I love this pachadi more.I eat this pachadi as a main dish...its so delicous with sweet,sour and little spicy and goes well with sambar sandham,chapathi and curd rice also.

    1. Raw Mango   1 no.
    2. Jaggery    1/2-3/4 cup (according to ur taste)
    3. turmeric powder   a pinch
    To temper
    • Oil  1 tsp
    • mustard seeds    1/2 tsp
    • dry red chilli   1-2 no.s
    • Curry leaves    few
    • Urad dal   1/4 tsp

    Wash and peel the skin from mango and cut in to small pieces.
    Add enough water ,pinch of salt and turmeric powder ,close it with a lid and cook till mango get soft and mushy.
    Then add the powdered Jaggery pieces and stir well.

    Cook till jaggery get dissolved and raw smell leaves.(8-10 minutes)
    Then temper the pachadi with tempering ingredients.Its done......
    Note: If u worry about the impurities of jaggery then...dissolve in water,filter it and make it a syrup and add to the mashed mango and can also add 2 tsp chilli powder n reduce jaggery to make it spicy, suits for dosa n chapathi also.

    All recipes are on Petitchef

    Vegetable Puffs

         Puffs,perfect tea time snack...During my school days i enjoyed this snack from our Canteen with my friends.We use to buy veg puffs,samosa ,orange candy and ice tubes..even during college days..we use to go to one of our favorite bakery and enjoy Veg puffs and samosa.Me and sister's favorite Bakery...Saravana Bakery,salem ...we love those Cauliflower puffs.She loves this more than me.I m dedicating this to her....
    At home i tried this puffs with ready made puff pastry sheets(available in any Grocery store from frozen section).Like me now,my kids also love to eat  these puffs.Heres the recipe...

    1. Puff Pastry Sheets(ready made)   1(any brand)
    2. Mixed vegetables    1 cup (carrot,beans,peas)
    3. Potato    1 medium (boiled)
    4. Onion   1 medium (cut in length wise)
    5. Tomato   half(chopped)
    6. ginger   1" piece(crushed)
    7. Garlic  2 cloves(crushed)
    8. Fennel seeds/Sombu   1/2 tsp
    9. Chilli powder     1/2 tsp
    10. Curry masala Powder     1 tsp
    11. Turmeric powder   a pinch
    12. Coriander leaves     few (finely chopped)
    13. Salt     as needed
    14. Oil 2-3 tsp
    • Thaw the frozen puff pastry sheets before use.
    • Finely chop the carrot and beans.boil the potato and mash them.
    • Heat oil in a wok,add fennel seeds when it splutter add onions,crushed ginger and garlic.
    • Saute until onion get transparent and add chopped tomato and stir fry well.
    • then add the vegetables stir well and add all the dry powders and mix well.
    • Keep stirring the vegetables and add enough salt,mix well.
    • Close the wok and cook for 2-3 minutes in medium heat.
    • then open and stir the vegetable and add the mashed potato and mix well.
    • Keep stir frying for another 2 minutes.
    • Lastly add some chopped coriander leaves...thats it the vegetable stuffing is ready .
    • allow the vegetable stuffing to cool down completely.
    • Preheat the oven to 350 F.
    • Prepare the puff pastry sheets as per the instructions given in the cover.
    • Then cut the sheets in to rectangular shape and keep 2 tbsp of filling at one side and fold the other side and cover it..seal the edges with same for all sheets and
    • Place them in an oven safe container and bake it for 30-40 minutes.

    Tips: To get nice brown color brush the puffs with butter or egg white..(i didn't do it)
    You can also reduce the filling amount..(.i like more filling )
    Check the puffs for every 15 minutes...once u get nice brown color and crispy remove from the need to wait for 30-40 minutes.(for me it took 32 minutes)

    All recipes are on Petitchef

    Mar 21, 2011

    Mixed Vegetable Poriyal

    1. Mixed vegetables   2 and 1/2cups(carrot,beans,potato,green bell pepper,peas,beets)
    2. Onion   1 medium finely chopped
    3. chilli powder   1 and 1/2 tsp
    4. Sambar powder   1/2 tsp(optional)
    5. turmeric powder    1/4 tsp
    6. Salt    as needed
    7. shredded coconut    1 tsp or u can use more
    8. Coriander leaves     few
    9. Curry leaves    few
    to temper
    1. Oil    2 tsp
    2. Mustard seeds    1/2 tsp
    3. Chana dal    2 tsp
    4. Urad dal    2 tsp

    • Wash and cut the vegetables in to small pieces..finely chopped.
    • Heat oil in a vessel,add all the tempering ingredients and fry till chana n urad dal turns light brown.
    • then add curry leaves and chopped onions and fry till onion turns transparent.
    • And add finely chopped vegetables,turmeric powder,chilli powder,sambar powder and enough salt.
    • Mix everything well and turn flame to low medium and keep stir frying the vegetables.
    • No need to add water,simply keep stirring them for every 1-2 minute and cook covered.
    • If needed sprinkle some water and cook...once the vegetables get cooked add shredded coconut and coriander leaves..mix well and remove from the stove.
    • Now the mixed veg poriyal is ready.
    • This mixed vegetable poriyal can also used for vegetable masal dosa like potato masal dosa.

    All recipes are on Petitchef

    Pasiparuppu Sambar/Moongdal Sambar

          Moongdal sambar , i use more moongdal than tuvar dal...that too next day after eating chicken or spicy foods.this is a simple sambar vegetable and it can be prepared in few minutes.moongdal heals mouth and stomach ulcer.Compared to tuvar dal its rich in all nutritional value.

    1. Moongdal    3/4 cup
    2. Onion    1/2 finely chopped
    3. Tomato   1 medium chopped
    4. Kuzhambu milagai powder    1 tsp(not raw chilli powder)
    5. Coriander powder     2 tsp
    6. Sambar powder   1 tsp(optional)
    7. Tamarind     a small piece soaked in water &extracted
    8. Salt    as needed
    To temper
    1. Oil   2 tsp
    2. Mustard seeds      1/2 tsp
    3. Cumin seeds/Jeera    1/2 tsp
    4. Fennel seeds        1/4 tsp
    5. Dry red chillie    1 (broken)
    6. Hing      1/4 tsp
    7. Curry leaves     few

    • Pressure cook moongdal with turmeric powder and 3 cups of water to 1-2 whistles.
    • Once done,open the cooker and mash the dal and add milagai thool and coriander powder .
    • Mix it with "maththu" or spatula,then add finely chopped tomatoes and mash the tomatoes with the dal lightly.
    • Then add onions,enough water and add salt ,mix everything well and allow to boil.(the sambar should be little thick than the regular sambar).
    • Now add the tamarind extract or juice and stir well and boil for another 2-3 mniutes.
    • And now the moongdal sambar is ready for seasoning/tempering.
    • Heat oil ina pan and add all tempering ingredients one by one and allow to splutter ,then add it to the sambar and mix well.
    • Finally add some chopped coriander leaves..thats it the moongdal sambar is now ready to serve how with plain rice.
    • It also goes well with dosa.

    All recipes are on Petitchef

    Chicken Biryani / Spicy Chicken Biryani

    Chicken Biryani is our Family Favorite n used to make monthly once or once in two months. As biryanis are easy n flavorful one pot meal i prefer to cook it often. My kids also love biryani/Pulao and will not trouble me. Our Weekend's Lunch will not complete without this exotic one pot meal, either Vegetable Biryani/Tomato Biryani or Chicken Biryani are our first choice for a Weekend special lunch.
    This Chicken Biryani recipe is my Mom's version using ground spices, very flavorful and delicious biryani. Try this aromatic & delicious Chicken Biryani and let me know h it turned out to u. The recipe as follows...

    Milagai Chicken Curry/Chilli Chicken Curry

            As the name indicates,Chicken curry cooked with green chilli paste and other spice ingredients.Green chilli is the main ingredients.I used only 300gm of chicken if u cook more than 300gm chicken plz increase the amount of other ingredients also.

    1. Chicken    300gm
    2. Onion   1 large(finely chopped)
    3. Tomato    1 medium(finely chopped)
    4. Curry leaves      few
    5. Chicken masala powder    1 tsp
    6. Mustard seeds      1/2 tsp
    7. Salt      as needed
    8. Oil      2 tbsp
    To grind
    1. Green chillies     6 no.s
    2. ginger     2" piece
    3. Garlic     7-8 large cloves
    4. Coriander leaves    5-6 strings
    5. Mint leaves     5-6 no.s
    6. Fennel seeds     1 tsp
    • Clean and wash the chicken thoroughly and marinate with 1/2tsp turmeric powder and keep aside.
    • Heat oil in a non-stick pan,add mustard seeds and allow to pop and add curry leaves and finely chopped onions,sprinkle some salt and fry till onion get half transparent.
    • Then add the grounded chilli masala paste,and keep frying until the raw smell leaves.
    • And then add chopped tomatoes and saute until tomaot get soft and mushy.
    • Now add the chicken pieces with a pinch of turmeric powder,chicken masala powder and stir well.
    • Keep stir frying the chicken for 3 minutes .
    • After that add 1/2 cup water and enough salt,mix well and cook in medium flame with lid closed.
    • Cook until chicken get tender and cooked well.
    • Now open the lid and add some chopped coriander leaves ,mix well and remove from the stove.
    • Now heat a tsp of oil in a pan and add 2 green chillies (slit open),curry leaves ,fry well and add to the chicken curry.
    • Now the Milagai chicken curry is Ready to serve hot.
    • It suits well with Biryani,Pulav,Dosa and Chapathi also.
    You can also add some cashewnuts along with chilli and curry leaves fry.
    All recipes are on Petitchef