Search Spicy Treats

Jun 8, 2011

Potato Mushroom Curry


           First time i tried this combo,aloo with mushroom in curry form...really this is a wonderful combo and suits perfect with chapathi.I made it less spicy and added whole garam masala n Kasuri Methi for extra flavor .A fantastic go with chapathi/Puri/Naan, etc.

Jun 7, 2011

Gulab Jamun - My 200th Post | Homemade Gulab Jamun Recipe | Gulab Jamun Without Instant Mix


                Hooray....today sharing my 200th recipe...its really unbelievable since my blog is 145 days old. I started writing my first blog in 2009 which was completely about my life & my family but later b'coz of many reason I stopped and in recently Jan 2011 started a Food Blog, which was my long time wish, within few weeks I got followers and friends who really like my recipes & my blog. Thanks to my supportive n encouraging friends, family n You all my Fellow  Bloggers. I should thank You all my blogger friends, Subscribers and all my visitors.Thank you so much, do keep supporting and visit my space & share your thoughts. I also thank V(My husband) n my adorable kids for their help n encouragement...they never get bored or tired to taste my new recipes.

Jun 6, 2011

Mushroom Spinach Tomato Rice / Spinach Mushroom Tomato Rice

Vegan Mushroom Spinach Tomato Rice
   Mild spicy and very aromatic rice that you can make it in a jiffy. Usual Tomato rice made healthy with the addition of Spinach and Mushroom. So filling and delicious rice perfect for lunch box. This rice does not require any fancy spices just simple available ingredients in your pantry.  Good to pack for your lunch box on busy/hurry morning with all the healthy stuff in one pot meal that too in less time. And also this rice no need of any special side dish, simple raita or beaten curd / pickle/chips is enough. Interesting na? give it a try and let me know how you liked it.

Jun 4, 2011

Thattai Payir Rasam/Spicy Legume Soup


         My Mom use to make rasam with this legume,Thattai Payir/Red chori bean/Karamani Payir.I like this rasam very much compared to Parauppu rasam n Tomato rasam.Rasam always a comforting south Indian recipe..no feast can be fullfilled without this simple rasam.For some days rasam alone makes my lunch a fulfilled one by the addition of legume like horsegram n Red chori beans.This is same like our regular rasam with the addition of thattai payir .Very healthy n tasty rasam...even kids will also like this rasam to have with rice or as such like a soup.Try this !!!

Ingredients
  1. Thattai payir/Karamani    1/2 cup (soaked overnight or at least 5-6 hrs)
  2. Tomato   1 no.
  3. Tamarind    1" piece (soaked in warm water)
  4. Red chillies     3-4 no.s(broken0
  5. Curry leaves    2 sprigs
  6. Pepper corns   1/2 tbsp
  7. Cumin seeds    1/2 tbsp
  8. Garlic    3 -4 no.(crushed)
  9. Rasam Powder   2 tbsp
  10. Turmeric Powder   a pinch
  11. Shredded Coconut   1 tsp(optional)
  12. Hing    1/4 tsp
  13. Mustard seeds   1/2 tsp
  14. Coriander leaves    5-6 sprigs
  15. Salt   as needed
  16. Oil      1 tsp
Method
  • Pressure cook the soaked thattai payir/karamani with 3-4 cups of water to 2 whistles and drain the cooked water and gently mash the payir and keep aside.
  • Crush pepper corns,jeera n garlic using Maththu or in pestle n mortar and keep aside.
  • Heat oil in a wok,when it gets hot add mustard seeds and allow to pop ,then add crushed pepper,jeera n garlic,curry leaves,hing powder and whole red chillies and fry them light (do not burn them) 
 
  • Then add the mashed tomato and mashed payir saute and add the tamarind juice ,drained payir water.
  • Mix everything well and add rasam powder,enough salt and stir eveything well.
  • And add turmeric powder,shredded coconut and half of the chopped coriander leaves.
  • Close it with a lid n cook in medium heat..when rasam starts boiling at the centre add remaining coriander leaves and boil for 1 minute and turn off the stove.
  • Leave the rasam for few minutes and serve hot with white rice along with appalam or any fry/poriyal.\
Note: Adding shredded coconut is optional but gives nice flavor n taste to the rasam.You can reduce the amount of legume to 1/4  cup and if u don't like adding the whole payir simply try the rasam with drained payir cooked water alone.Use your hands to mash tomato n prick the coriander leaves n cook rasam with full interest n involvement...tats the secret of a tasty n flavorful rasam...Right??

Chayote Chutney / Chow Chow Chutney Recipe


         I have posted Chayote Paruppu Thuvaiyal for rice in my previous post and now chayote chutney for Idly/dosa varieties. I love trying new chutney recipes with vegetables rather than same onion-tomato chutney. This is very simple and tasty chutney, same like regular onion tomato chutney. I seasoned the chutney along with roasting ingredients then blended. You can add tadka separately too. We enjoyed the chutney with Adai Dosai. 

Jun 2, 2011

Bitter Gourd Fried Rice/Karela Fried rice


               Do Your kids hate karela? Not eating bitter gourd? Don't worry try this quick n easy bitter gourd fried rice...Indian veg in Chinese recipe..I tried the same Chinese fried rice recipe with bitter gourd as a main ingredient...My try was grand success my kids loved this rice a lot n asked me to make this often for them..Lets move on to recipe..

Ingredients
  1. Cooked Rice    2 cups(long grain/Basmati)
  2. Karela/bitter gourd   2 no.(thinly sliced)
  3. Carrot   1 no.(finely chopped)
  4. Capsicum   1/4 cup (finely diced) i used green color
  5. Garlic   3 flakes(finely chopped)
  6. Soy sauce   1 tbsp
  7. Green chilli Sauce  1/2 tbsp
  8. Sugar   1/4 tsp
  9. Salt   to taste
  10. Oil   1 tbsp
  11. Pepper Powder(black/white)   to taste
  12. Red chilli flakes   1/4 tsp
  13. Spring onion greens  few finely chopped
Method
  • Slice the bitter gourd and keep aside.
  • Heat 1/2 tsp oil in a pan fry the sliced karela and fry them nicely till it get 3/4 th done. and keep aside.
  • Heat oil in a sauce pan,add finely chopped garlic and fry them lightly
  • Then add finely chopped carrots n capsicum and fry them nicely and add the fried karela slices and fry for another 2 minutes.
  • Then add sugar n stir well and all the sauces and saute well.
  • Add the rice and toss well and lastly add red chilli flakes and pepper powder,again stir well .
Garnish with spring onion greens and serve hot.


I am sending the recipe to the ongoing event CBB Series ~ Chinese Cuisine by Radhika (Tickling Palates)


Note: Instead of frying the bitter gourd can use the baked one also.Can also add some shredded cabbage,beans n other color capsicum also.

Jun 1, 2011

White Pumpkin Paratha/Ash gourd Paratha

       
                   White Pumpkin/Ven Poosani/Ash gourd/Winter Melon is loaded with more nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin), and vitamin C. It is also rich in many minerals like calcium. Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure.It provides good relief from constipation and tones up the general digestive system.Containing almost 96% water, this gourd is a dietician's delight. Be sure to include this vegetable in your weght-loss diet.This paratha is one of my diet recipe(before Marriage :)..I use to take this pumpkin juice every morning before breakfast . parathas for breakfast and dinner along with fruits n milk.This time i tried paratha with multi grain flour which was so healthy and the paraths also soft and good.We all like it...Try this healthy paratha...

Ingredients
  1. White Pumpkin    1 and 1/2 cups (shredded)
  2. Multi grain flour/Whole wheat flour    2 cups
  3. Ajwain seeds/Omam    1 tsp
  4. onion   1/2 (finely chopped0
  5. Green chillies   4-5 no.s(too finely chopped)
  6. Cilantro     1/4 cup(finely chopped)
  7. Ginger   1 tbsp(finely chopped)
  8. Cumin powder    a pinch
  9. Amchur Powder   a pinch
  10. Salt    to taste
  11. Oil    2 tsp
  12. Turmeric powder     a pinch
  13. Cumin seeds   1/2 tsp
Method
  •  Peel the Hard skin and grate the pumpkin and transfer it to a bowl..sprinkle salt  to it and keep aside for 5 minutes.
  • After that squeeze the grated and salted pumpkin completely and remove all the excess moisture and keep aside.
  • Heat oil in pan add cumin seeds,when it pop add ginger.green chillies and fry lightly.
  • Then add onions and saute till light brown and add the grated pumpkin fry it for 2-3 minutes.
  • Then add turmeric powder,amchur and cumin powder ,enough salt and mix everything well and stir fry for 1-2 minutes.
  • Lastly add the finely chopped cilantro and sitr fry for a minute and turn off the stove.
  • pumpkin filling is ready now and Allow the mixture to cool lightly.
  • Take a wide bowl,add the flour,ajwain seeds and mix well then add the cooked pumpkin masala and mix everything well.
  • Don't add water..try to knead the dough with the moisture from the pumpkin,if necessary just lightly sprinkle little water and lastly add 2-3 tsp of oil and knead the dough to a smooth and pliable dough and set aside for 10 minutes.
  • After that,divide the dough in to 10 equal size balls and on the floured surface take one ball and roll them to a little thick Paratha...do the same for all the remaining dough.
  • Heat a griddle or tawa,when its  hot toast the paratha one by one with little ghee/oil on both sides.
  • Serve the Paratha hot with any desired curry or raitha.
white pumpkin stuffed paratha
I tried stuffed paratha also with the same pumpkin stuff..but it was little hard to roll them as it has more moisture..its really tough..
But still you can try, if your pumpkins are refrigerated, then bring it to room temperature then peel the skin and work on it.
Since the cold ones have more moisture and you cannot do the stuffing properly.