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Jun 8, 2011
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
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Vegan Mushroom Spinach Tomato Rice |
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
- Thattai payir/Karamani 1/2 cup (soaked overnight or at least 5-6 hrs)
- Tomato 1 no.
- Tamarind 1" piece (soaked in warm water)
- Red chillies 3-4 no.s(broken0
- Curry leaves 2 sprigs
- Pepper corns 1/2 tbsp
- Cumin seeds 1/2 tbsp
- Garlic 3 -4 no.(crushed)
- Rasam Powder 2 tbsp
- Turmeric Powder a pinch
- Shredded Coconut 1 tsp(optional)
- Hing 1/4 tsp
- Mustard seeds 1/2 tsp
- Coriander leaves 5-6 sprigs
- Salt as needed
- Oil 1 tsp
- 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.\
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
Ingredients
- Cooked Rice 2 cups(long grain/Basmati)
- Karela/bitter gourd 2 no.(thinly sliced)
- Carrot 1 no.(finely chopped)
- Capsicum 1/4 cup (finely diced) i used green color
- Garlic 3 flakes(finely chopped)
- Soy sauce 1 tbsp
- Green chilli Sauce 1/2 tbsp
- Sugar 1/4 tsp
- Salt to taste
- Oil 1 tbsp
- Pepper Powder(black/white) to taste
- Red chilli flakes 1/4 tsp
- Spring onion greens few finely chopped
- 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 .
I am sending the recipe to the ongoing event CBB Series ~ Chinese Cuisine by Radhika (Tickling Palates)
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
- White Pumpkin 1 and 1/2 cups (shredded)
- Multi grain flour/Whole wheat flour 2 cups
- Ajwain seeds/Omam 1 tsp
- onion 1/2 (finely chopped0
- Green chillies 4-5 no.s(too finely chopped)
- Cilantro 1/4 cup(finely chopped)
- Ginger 1 tbsp(finely chopped)
- Cumin powder a pinch
- Amchur Powder a pinch
- Salt to taste
- Oil 2 tsp
- Turmeric powder a pinch
- Cumin seeds 1/2 tsp
- 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 |
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.
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