Spicy Indian Dishes

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Spicy aloo amritsari

2012-11-08T17:44:00.003+05:30

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◆ Potatoes 4

◆ Onions(sliced) 3

◆ gInger-Garlic Paste 2 tsp

◆ Gram Flour(besan) ½ cup

◆ Sarom Seeds ½ tsp

◆ Red Chilli Powder 1 tsp

◆ Coriander Powder 1 tsp

◆ Turmeric Powder ½ tsp

◆ Garam Masala ½ tsp

◆ Anardana Seeds ½ tsp

◆ Coriander Leaves 2 tsp

◆ Salt to taste

◆Refined Oil for frying

◆ METHOD ◆

1. Chop potatoes in pieces.

2. Make a thick paste by adding water,salt,ginger-garlicpaste and carom seeds togram flour.

3. Put potatoes in this batter and deep fry the potatoes.

4. In a pan,heat oil and fry onion till golden brown.

6. Add the fried potatoes to the above mixture and mix well.

7. Cook for 5-6 mins on a low flame.

8. Garnish with coriander leaves.

9. Serve hot spicy aloo amritsari with any bread.

Sharma kachori kamla nagar

2012-04-24T18:51:00.000+05:30

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Today in our Spicy food navigator, we will explore spicy aloo samzi( spicy potato dish) kachori,If you go to kamla nagar,you will get Sharma Kachori in kamla nagar market on main road ,Famous for its spicy and crispy Kachori Served with hot Aloo Sabzi.
The cost of the plate is 12 rs with 5 peces of kachori with aloo sabzi served hot.The timing of the shop is 11 am to 9 pm.this spicy food outlet alos won chatpati-dilli contest organised by times of india and came as First runner-up.

Keep the good food Hunting continue ...

I am adding the food joint navigator link so that our Bloggers can go and tryout food there. your comments are highly appreciated.

Food navigator:-

I am adding Spicy Sharma Kachori shop with exact location mapped in Google map:-

Hi, I'd like to share a Google Maps link for tracing with you.just click on the Spicy Sharma Kachori shop link to open the link.

Happy food hunting bloggers!!!! :)

Spicy food navigator:spicy Moth kachori stall

2011-11-04T21:23:00.000+05:30

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Today in our Spicy food navigator, we will explore spicy Moth kachori , a kind of spicy and crispy indian snack. Kachori is a very popular Rajasthani/ Gujarati spicy snack and popular in various parts of India with various name. Today we will explore a spicy food served at road side. If you go to Tagore Garden, Najafgarh Road,Delhi – 110 018, just opposite to West Delhi famous pacific Mall. You will find the Metro track, just opposite to metro pillar 460 you will find this Moth kachori wala that server one of the best yummy lip smacking spicy kachori served hot with moth Dal(Moth Bean – Moth, matki, mataki), Rice and chopped onion.

The cost is so cheap(10 rs a plate full of tasty kachori) with quality of food in our desi language "Rastey ka Maal sastey main".I have tried a lot of road side wala for Spicy moth kachori but this one is the best i came across so sharing it with my reader:)

The timing for this road side food thela is 5 pm to 11 pm till material last.there is no off.

Keep the good food Hunting continue ...

I am adding the food joint navigator link so that our Blogers can go and tryout food there. your comments are highly apricaited.

Food navigator:-
I am adding Spicy Moth kachori road side stall with exact location mapped in Google map:-

Hi, I'd like to share a Google Maps link for tracing with you.just click on the Spicy Moth kachori link to open the link.

Spicy Moth kachori

Happy food hunting bloggers!!!! :)

Spicy food navigator : Cafe Sheetal Bangalore

2011-10-22T17:24:00.000+05:30

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Today in our Spicy food navigator, we have explore another restaurant in Bangalore .the name of the Spicy food joint is Cafe Sheetal located near Majestic Bus Stop. One the best part of Cafe Sheetal is Quality as well as Quantity of Spicy food ... its really great and they experiment on regular basis and comes with some unique dishes - which is really refreshing
They introduced various unique dishes which is great surprise all the time as Veg people face challenge to get the same dishes again and again all the time. In addition this, the rates are very nominal and unlike other restaurant their quantity is very good ! So I recommend this to ALL good Veg Food lovers...the two stuff i liked the most are Grilled plain sandwiches with filter coffee and Spicy Chole bature. the size of batura was king size :)

Also location of this restaurant is excellent - is located near Majestic Bus Stop.They also have rooms available.Hotel Sheetal is basic budget hotel that is located near Majestic Bus Stop. Sheetal restaurant is on ground floor and Sheetal Hotel is on first floor offers comfortable accommodation in its neat and clean rooms. All the rooms are well furnished and provided with basic in-room amenities.

I personally visited this restaurant multiple times and every time I enjoy the same way as I enjoyed first time

Keep the good expr on food continue ...

I am adding the food joint navigator link so that our Blogers can go and tryout food there. your comments are highly apricaited.

Food navigator:-
I am adding ‎‎Cafe Sheetal place with exact location mapped in Google map:-

Hi, I'd like to share a Google Maps link for tracing with you.just click on the Cafe Sheetal link to open the link.

Cafe Sheetal

Happy food hunting bloggers!!!! :)

Spicy Khaja

2011-07-15T21:25:00.004+05:30

Spicy Khaja

Ingredients
4 cups gram flour
1 cup plain flour
3 tsp. red chilli powder
1 tsp. omam seeds (ajwain)
1 tsp. cumin seeds
2 tbsp. coriander very finely chopped
2 tbsp. oil or 4 cube Amul butter
salt to taste
oil to deep fry
Method
1.Mix both flours together.
2.Make a well in the center, add all other ingredients, except oil to deep fry.
3.Mix them well in the flour.
4.Add enough water to make a soft pliable dough.
5.Divide dough to make small (4" diameter) thin rounds.
6.Prick on both sides with a fork.
7.Allow to dry on a clean cloth for 25-30 minutes.
8.Deep fry in hot oil till a light browning appears.
9.Do not over fry.
10.Drain and cool completely before storing.
33
Making time: 30 minutes
Makes: 30-40 pieces

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Spicy Cauliflower Curry

2011-05-09T20:56:00.003+05:30

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Ingredients :-
Cauliflower - 3 cups (in flowerets) Peeled and cubed potatoes
- 2 cups Oil or Amul butter
- 2 tablespoons Coriander leaves
- 1tablespoon Rasam powder
- 2 teaspoon Cummin seeds
- 1 teaspoon Salt
- 1/2 teaspoon Sugar or you can leave it if you want it spicier
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Hing powder as per taste
- 1/4 teaspoon Onion
- 4 spicy Green chillies
- 2 Capsicum
- 1 Ginger
- 1 cm p73
Method:
Chop all vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar( not mandatory) and
quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-
fry till you get a lovely aroma. Remove and serve piping hot with rotis or
rice. (Plain potato curry can also be made the same way).

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Some spicy and tasty Holi bites!

2011-03-19T12:17:00.004+05:30

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Some spicy and tasty Holi bites
Sharmila Chand, Hindustan Times
March 18, 2011
How can any festival be celebrated without much fuss over food.
Traditionally, every family has a favourite family sweet, which is
eventually passed on to the new generation. Here, we have, chefs,
sharing with us some secret lip-smacking recipes of Holi dishes, to
keep the tradition alive. Try these out at home and delight your
guests by displaying your culinary skills.
All Time Favourite Thandai
Ingredients:-
Almond 100 gm
Poppy seeds 25 gm
Dried melon seeds 25 gm
Fresh rose petals 10 gm
Green cardamom 05 gm
Whole pepper corn 10 gm
Saffron  2 gm
Sugar 400 gm
Milk 2 lit
Method :-
Boil the milk with saffron in a deep pan. After the initial boiling,
set it aside and allow it to cool. Meanwhile soak almonds, melon
seeds, poppy seeds, rose petals cardamom and pepper corn in two cups
of water and keep aside. Grind soaked ingredients to make a smooth
paste. Pour some water into this paste and strain through muslin
strainer. Blend the above-made mix with milk. Chill for about an hour
before serving.
Recipe by chef Nimish Bhatia
The Gujia
Ingredients :-
For the dough
Refined flour (maida)  1000 gm
Ghee / Cooking Oil   300 gm
For the stuffing
Khoya  1000 gm
Pistachio  100 gm
Broken cashewnut   100 gm
Chironji   100 gm
For the syrup
Sugar   1000 gm
Water     400 gm
Garnish
Warq (silver paper)  10 leafs
Pistachio 25 gm
Method:-
Sieve refined flour in a bowl. Melt the ghee or oil and add to the
flour to make a dough. Divide into equal portions (it will make 70
pieces). Make sugar syrup on fire of one string. If you want to make
without it then add crushed misri (candy) 100 gms to the stuffing.
Make stuffing by mixing khoya, chopped pista, cashewnuts and chironji.
Roll out the pre-portioned dough into a round, put some stuffing at
one end and fold over the other end making a semi-circle. Seal the
ends as shown in the picture with a fork. Heat the ghee/oil in a
kadhai and fry the gujias . Take out and put them in sugar syrup.
Decorate with warq or pistachio.
Recipe by chef Nissar Waris
Spicy Aloo Sumilan:-
Ingredients:-
Potatoes 300gms
Fresh green peas 150 gms
Cornflour 40 gms
Ginger chopped half inch
Green chilli 1-2 nos
Fresh coriander 2-4 sprigs
Salt to taste
Green cardamoms ground 2-3
Black cardamom ground 1
Chilli powder 1/2 tsp
Garam masala 1/4 tsp
Cumin seeds whole 1/2 tsp
Dry coriander 1/4 tsp
Method :-
Boil, peel and mash potatoes.Boil peas separately. Add all ingredients
in potatoes and peas except cornflour and oil. Mix well. Add dry
masala in mashed peas then stuff it into the above potato mash made
into dumplings. Coat patties lightly with corn flour and finally coat
with corn flakes .Heat oil and shallow-fry till golden brown. Serve
hot as a side dish or as a snack.
Recipe by chef Devraj Halder
Chocolate and dry fruit gujia:-
Ingredients:-
For the dough
Flour 300 gm
Ghee 8 tbs
Baking soda 1/4 tsp
Powdered sugar 1-2 tbs
Cocoa powder 60 gm
Fresh grated coconut 100 gm
Cashew nuts chopped fine 3 tbs
Raisins chopped fine 3 tbs
Dates chopped fine 3 tbs
Almonds flakes 50gm
Cardamom powder 1/2 tsp
Saffron A pinch Dark chocolate 500gm
Cream 125 ml
Method :-
Mix flour, sugar, baking soda, cocoa powder and ghee. Add water and
knead. Melt chocolate with cream, add cashews, almonds, coconut,
cardamom powder, dates, raisins, saffron and ginger powder. Divide the
dough into equal sized balls. Roll out into circles. Put the chocolate
dry fruit filling in the centre of each circle and fold into a half
moon. Press the edges tight and pleat the edges. Heat ghee in a pan
and deep fry the gujia. Coat them with icing sugar or chocolate.
By chef Neeraj Tyagi
Toothsome malpua :-
Ingredients:-
Milk 1 ltr
Maida 200 gm
Suji 10 gm
Pure Ghee 1 kg
Water 500 ml
Sugar 500 gm
Method:-
Boil the milk till it reduces to 500 ml quantity. Roast the suji till
it becomes light brown. Add the milk along with maida, there should
not be lumps. It should be a smooth batter. Heat ghee in a thick
bottom pan on medium heat. Take the batter in a hollow spoon or small
bowl and slowly pour in the pan. If the batter scatters, add a little
more maida to it, else cook till it becomes light brown pancakes. To
make the sugar syrup, boil sugar and water till it becomes thick. Dip
the Malpua (pancake) in the syrup and lay out on a plate.
Recipe by chef Tarun Kapoor,
Festive Nuts Stuffed Phyllo :-
Ingredients:-
Phyllo (pastry sheets) 1 lb
Butter 1 1/2 cup
Chopped almonds 1 lb
Breadcrumbs 1/2 cup
Sugar 1/4 cup
Cinnamon 1 tsp
Cloves 1/2 tsp
Sugar 4 cup
Juice of 1 lemon
Method :-
Place 1 pastry sheet in well-buttered baking pan and brush with
butter. Place second pastry sheet over it and butter again. Repeat
until you get 6 layers. Mix almonds, breadcrumbs, sugar, cinnamon and
cloves. Sprinkle top pastry sheet with almond mixture and place two
buttered pastry sheets over this. Repeat the same till all ingredients
have been used. Brush top with butter. Make diamond shaped pieces.
Bake in moderate oven for about 1 hour. To prepare syrup, boil sugar,
water and lemon juice for 10 minutes. Pour hot syrup over cooked
baklava. Allow to stand several hours before serving.
Recipe by chef Nishant Choubey
Article sourced from hindustantimes

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Eat cakes made of chilli to lose weight

2011-03-09T16:54:00.003+05:30

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Eat cakes made of chilli to lose weight

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Spicy Ladun moong Dal( Khattey ladun)

2011-02-27T22:34:00.008+05:30

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This dish consists of fried green gram

dumplings in spicy gravy. Spicy Ladun are eaten with much relish in Indian households

Recipe for spicy moong Dal ladun

1 cup dhuli moong dal (split, skinless green gram)

2 green chillies

Salt to taste

A pinch of hing (asafoetida)

Recipe for Green Chatney

1 bunch fresh cilantro

1 clove garlic

1 tablespoon minced fresh ginger root

1 minced hot green chile peppers

1 tablespoon peanuts

salt to taste

2 tablespoons lemon juice

Direction for chatney :-
Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Direction for spicy moong dal ladun :-

1. Wash and soak moong dal for 4-5 hours. Drain and grind with green chillies to a coarse paste. Add just 1-2 tsp water while grinding and no more.

2. Add salt and hing to the moong dal batter and beat the batter well. Beating well ensures fluffy Spicy Ladun

3. In a kadhai/wok, heat sufficient oil to deep fry. When the oil is hot enough, turn the heat to medium and wait for couple of minutes.Spicy Ladun are fried on medium heat. Drop small portions of batter in the oil with the help of spoon or your fingers. Fry these

Spicy Ladun

till golden from both sides, turning as needed.

4. Drain on an absorbent paper. Set this aside.

5) Finely chopped Horse Radish/Muli will be great in taste with green chatney on it and make the taste more spicier and crispier for you.

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Rapunzel's Squash & Spicy Hazelnut Soup

2011-01-26T23:17:00.007+05:30

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Rapunzel's Squash & Hazelnut Soup

By Miranda Becker

When mother Gothel wants to give Rapunzel a treat, she makes her favorite meal -- Hazelnut soup. This wholesome squash soup, topped with roasted hazelnuts, is sure to be a favorite in your home. If you're hosting a Tangled-themed party, this soup is a crowd-pleaser, especially if you set up a soup "bar" with lots of tasty toppings like chives, bacon bits, and chopped hazelnuts! Ingredients for the soup:

2 lb butternut squash, seeded and cut into 6 sections

1 lb parsnips, peeled and roughly chopped

1 green apple, peeled, cored, and quartered

2 tablespoons olive oil, divided

3-4 sprigs fresh thyme

1 medium brown onion, thinly sliced

4 cups of chicken stock, divided

1/2 teaspoon cumin

1/2 cup heavy cream

Salt and white pepper to taste

1 cup raw hazelnuts (for topping)

To Roast Hazelnuts: Preheat oven to 275 degrees F

1. Place 1 cup of raw Hazelnuts on a parchment lined baking sheet.

2. Bake for 25 - 30 minutes, or until the hazelnut skins burst.

3. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.

For Soup:
Preheat oven to 400 degrees F
4. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.

5. Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.

6. Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.

7. Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.

8. Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.

9. When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven.

10. Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock.
Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.
11. Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.
12. While soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream.
Originally source from :- http://family.go.com/disney

13. Serve in bowls or insulated cups and top with the crushed roasted hazelnuts.

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Spicy and crisper Bitter gourd Gojju

2011-01-26T00:32:00.003+05:30

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Spicy and crisper Bitter gourd Gojju
Ingredients
2 medium sized bittergourds
1 tsp mustard seeds
1 sprig curry leaves
1 onion, minced
3-4 garlic cloves minced
2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dhania powder
2 tsp sambhar powder
2 tsp shredded coconut
1 tsp methi(fenugreek) seeds, roasted and powdered
2 tsps white sesame seeds, roasted and powdered
2 tablespoon jagggery melted or 2 tsp sugar
Juice of a small ball of tamarind
A pinch of hing
Salt to taste
Method
Scrape the skin of the gourds till smooth and wash them.
Cut lengthwise and remove the seeds.
Cut them into large half-rounds.
Smear salt on them and place a heavy weight on them.
This method is used to reduce the bitterness of the vegetable.
Set aside for 1/2 hr.
Fry in 3 tsp oil till well browned.
Drain and set aside.
Heat about 3 tsp oil and add the mustard and curry leaves.
When the mustard crackles, add the minced onion and garlic.
Fry till done.
Now add all the raw dry powders and fry for 2 minutes.
Now add the shrdded coconut and keep frying for 2 more minutes.
Add the fenugreek and sesame powders and mix well.
Add the fried gourd, jaggery and tamarind.
Add salt to taste and enough water to cover the vegetable.
Bring to a boil and reduce heat.
Cook till the gavy thickens and you get a gojju consistency.
Remove from heat and add the hing.
Mix well and serve like a chutney with plain rice/dosa/chapati.

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Lust for spicy food : spicy indian food

2011-01-09T13:47:00.004+05:30

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Lust for food :
When you watch somebody finely chop and stir-fry vegetables, toss the
noodles and garnish a dish, doesn't it stir your senses? We all lust
for good food. Perhaps that's the reason everyone, from a 10-year-old
to an 80-year-old grandmother, is tuning into food shows on television
for recipes and anecdotes. If Indian television is turning foodie,
this must say something about its audience. Or why else was MasterChef
India, a cooking reality show aired on the 9pm primetime slot with
actor Akshay Kumar being the face of the show? Three new 24X7 food
channels are waiting in the wings to be launched in India this year.
Says celebrity chef Sanjeev Kapoor, who is also launching a food
channel, "It's a fine art. We have an emotional relationship with
food. People love listening to food stories." Fascination for food is
the new cultural highpoint. According to Krishnendu Ray, an assistant
professor of nutrition and food studies at New York University, "This
is a sign that people are talking and thinking more about food. When
we watch people cooking, it becomes a public discussion and part of
culture." Food matters. Now, everyone wants to learn the art of
cooking. Says psychiatrist Deepak Raheja, "It triggers our senses.
It's central to human identity and watching such shows fulfils our
basic desire. Exotic food has always served as a form of cultural
capital, and cooking programmes help you acquire it." Perhaps that's
how food television is changing India. Even as urban India gets
addicted to eating out, there seems no greater delight than sitting on
the couch in your home and getting the taste of 'cultural nostalgia'
where the anchor takes you visiting the cooks who made biryani for t h
e Nawabs of Hyderabad . Vinod Dua's been a television journalist for s
o m e 35-odd years now, but his show Zaika India Ka has given him a
new identity, "I quite agree with George Bernard Shaw when he said,
'There is no sincerer love than the love for food'. It was this
passion of mine that led to discovering some great food on the streets
of India. I wanted to discover India's 'Zaika' or flavour that we've
grown up with. Food is a people thing, India connects through good
food." When Marut Sikka donned the apron and lit the kitchen fire on
primetime television, little did he know it would make him a hero. His
show Lock, Stock & Two Smoking Tikkas showcases recipes from India.
"Food is a basic instinct, it always works — we eat to live. It's
something we continue to create in our homes. Everyone wants to know
how to create that exotic dish. The Indian palette has really changed,
there are so many influences on our daily diet." In her book Watching
What We Eat: The Evolution of Television Cooking Shows, author
Kathleen Collins points out that cooking shows began as a recipe
sharing platform but are now indicators of evolving cultural and
culinary tastes. "Cooking shows have changed us and changed with us."
Says Monica Narula, NDTV's food head of programming, "We're witnessing
a boom in food-related experiences. Food has been the untapped
potential in the entertainment segment. The new stars of television
are those hosting food shows. Recently, I was amazed when a
12-year-old walked upto Ritu Dalmia and complimented her cooking show.
Even a political journalist like Vinod Dua is the new hero with his
show, as a food anthropologist. Even though Rocky Singh and Mayur
Sharma are not chefs, their show has 'repositioned' them as foodies."
What makes people get out of the kitchen and onto the couch? It's also
the experience. We're not just fascinated by a pretty Nigella Lawson
smacking cream from her lips, but even macho personalities like Rocky
Singh and Mayur Sharma who give a masculine flavour to food with their
show, Highway on the Plate. Says anchor Rocky Singh, "Food is a
personalised experience. We provide that intimacy as we discover
different flavours of food across India. When we started the food show
we wanted to explore different aspects of food, the experience of
different aromas as we travel across the countryside. The reaction has
been amazing — from kids to adults, we connect through food. I've
always been a foodie, but when we're not doing food shows, we're
corporate trainers. The investment in food by Indians has always been
phenomenal, they're extremely curious about good food." Food, it
seems, is just turning into a spectator sport. The dish just turned
out right! Article sourced from :- timesofindia.indiatimes.com

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Check out NDTV Good Times Video: Spicing things up!

2010-11-17T15:57:00.004+05:30

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Hi,
I want you to take a look at: NDTV Good Times Video: Spicing things up!

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Check out NDTV Good Times Video: Spice it up!

2010-11-17T15:51:00.004+05:30

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Hi,
I want you to take a look at: NDTV Good Times Video: Spice it up!

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Spicy Palak Paneer

2010-11-01T22:39:00.005+05:30

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Spicy Palak Paneer
Ingredients
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps(butter as per choice)
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder, vinegar
Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis

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Spicy Cheese balls with green chatney

2010-10-20T20:46:00.004+05:30

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Cook time: 10 Minute(s)

Difficulty: Very Easy

Ingredients:

1 cup of grated cheese
1 cup of crushed cereal (i used plain cornflakes, but any other kind can be used)
1 tbs of butter
1/2 cup flour (add more flour if needed)
1 onion
2 green chili
Vinegar for spicy taste ( optional)
small chopped Presley

Preparation:
Mix everything and then form into balls. Bake on baking paper at 180°C for 10 minutes.
Serve with spicy green chantey.

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Spicy Aloo( potatoes) Masala

2010-10-20T20:38:00.004+05:30

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Spicy Aloo(

potatoes)

Masala You will need

250 g potatoes ( baby potatoes ) Oil for frying 1 teaspoon coriander powder 1/2teaspoon garam masala powder 2 tablespoon onion paste 1/2 teaspoon garlic paste 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder 3/4 cup curd 1/2 teaspoon cumin seeds 2 tablespoon oil Salt to taste 1/2 tablespoon Vinegar for making it more spicy ( optional)

For garnishing:

1 tablespoon chopped leaves 1/4 teaspoon garam masala powder

Method

Boil and peel potatoes. Prick them all over with a fork. Heat oil in a frying pan and deep - fry the potatoes on a medium heat till they are brown from all sides. Heat 2 tablespoon of oil and add cumin seeds and saute for 2 minutes. Add onion - garlic paste and fry till they are golden color and fragrant. Add all the masalas, salt to taste and curd. Cover with a lid and cook on a low heat till the gravy thickens.

Add fried potatoes and cook for another 2 - 3 minutes. Sprinkle garam masala powder and 1/2 Tbs vinegar for making it more spicy. Serve hot, garnished with chopped coriander leaves. Serve as a spicy dish with chapati.

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Lemon and Pepper Spicy Pasta Salad

2010-10-04T16:12:00.004+05:30

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Ingredients

1 bowl pasta

2 onion, chopped

2 red pepper, chopped

1 yellow pepper, chopped

1 green chilly , chopped

1 teaspoon minced garlic (or one clove)

Dried basil, to taste

Zest of one lemon

1/2 cup Refined oil

1/4 cup lemon juice

Directions

1. Cook pasta according to box insertions( look for Microwave cooking 15 mint). Drain and rinse with cold water to stop cooking.

2. Toss all ingredients (except refined oil and lemon juice) in a large bowl.

3. Wisk together refined oil and lemon juice. Drizzle as much (or little) over the pasta. Refrigerate until serving.

4. Microwave it and garnished it with coriander leaves before serving.

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Spicy fried chicken

2010-09-28T16:06:00.003+05:30

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Spicy fried chicken

Number of serving: 4

Preparation time: 25 Min

Cook time: 15 Min

Ingredients:

1 and 1/2 kg boneless and skinless chicken breast (cut into cubes
12 no dried red chilies
15g of Szechuan peppercorn
6 slc of peeled ginger
6 slc of garlic
1-stalk of chinese scallion/spring onion (julienned for garnishing)
1 sprig of coriander (for garnishing)
2 fresh red chili (julienned for garnishing)
4 tablespoons of soy sauce
1 tablespoon of cooking wine (rice wine preferred)
Salt to taste Preparation:

Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside.
In a wok, heat up some oil till it smokes
Add in the sliced ginger, garlic, and stir fry until they turn light brown. **Do not burn**
Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma.
Add in the chicken cubes and seasoning and toss for 30sec-1min over high flame
Serve hot and garnish with scallion, coriander, and red chili.

Note :- Please avoid this stater if you have high cholesterol or bad lipid profile test.

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