Suki, Author at Relish The Bite

Spicy Chicken Roast

May 21, 2015 by Suki 9 Comments

An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine. 🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

3.0 from 1 reviews

Spicy Chicken Roast

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 1 kg chicken roast

Ingredients

Chicken – 1kg, Cleaned and cut into small pieces.
Oil – 3 tbsp
Mustard seeds – ½ tsp
Onions – 3,sliced
Tomatoes – 2,sliced
Green chillies - 2
Ginger – 2 tbsp, chopped finely
Garlic – 6 cloves, minced
Yogurt – 3 tbsp
Turmeric powder – 1 tsp
Chopped coriander leaves – to garnish
[to roast and grind]
Cinnamon – 1’’ stick
Cloves – 3
Cardamom – 4
Star anise -3
Fennel seeds – 2 tsp
Coriander seeds – 2 tsp
Pepper - 1 tbsp
Dry red chillies - 7
Cumin seeds – 2 tsp

Instructions

Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.
Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.
Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.
Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.
The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).
Add chopped coriander leaves and switch it off.

Notes

This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,

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Taste great with plain rice or paratha or roti or sambar.

Ambur Mutton Biryani

May 15, 2015 by Suki 9 Comments

Ambur biryani is one of the south-Indian special biryani recipes. Ambur is a town in vellore district in Tamilnadu, India and is famous for leather. Ambur is famous for biryani. Authentic recipe is to cook the mutton in slow cooker so I first cooked the mutton in pressure cooker and then proceeded with dum process. I have heard they have more biryani shops than any other town. Seeraga samba rice, a traditional Tamilnadu variety of biryani rice is used for this authentically. That makes this biryani even tastier. The rice is parboiled, meat is cooked separately and both are cooked together on dum on a closed vessel with some weight on top of it. There are different types of biryani and different biryani from many towns. There is another famous biryani called dindugal biryani.

I posted biryani collection recipes last week with all biryani recipes and their side dish and I thought should not post biryani recipe for a while. But this recipe came out so good that I wanted to post it this week. I tried this on Sunday with chicken 65 and it came out Yum!!! I saw a video from a chef making ambur biryani from star biryani hotel, so I adapted from that and tried this recipe. I wanted to share this biryani because of its simplicity.

5.0 from 1 reviews

Ambur Mutton Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4 cups

Ingredients

Oil – 4 tbsp
Mutton – ½ kg
Cinnamon sticks -1
Cloves – 2
Cardamom- 2
Bay leaves – 2
Star anise – 1
Fennel seeds – 1 tsp
Cumin seeds – 1 tbsp
Garlic – 5 (blended)
Ginger – 2 inch (blended)
Red chillies – 4 soaked in 1 tbsp of hot oil. And blended
Chilli powder -1 tbsp
Onion – 1.5, sliced
Tomato – 1,sliced/chopped
Curd – 5 tbsp
Mint – ½ cup,chopped
Coriander leaves – ½ cup,chopped
Lime – 2 nos
Salt – 1 tbsp
Ghee – 1.5 tbsp
Mint and coriander leaves – 1 tbsp, to garnish

For rice:
Rice – ½ kg
Salt – 2 tbsp
Cumin seeds – 1 tbsp

Instructions

Heat oil in a big vessel,add clove, cinnamon, cinnamon sticks, bay leaves,cardamom and star anise.
Now , sprinkle 1 tbsp of curd.
Add onions, garlic paste and ginger paste. Sauté till they are golden brown.
Now add the mutton, salt, tomato, remaining curd, mint and coriander leaves. Stir everything and now add the water. Close the lid and boil it under low fire.You can even pressure cook it for 6 whistles.
Meanwhile boil water and when it is boiling nicely, add rice, salt and cumin seeds to it. Boil till it is half done. Probably should take 6-8 mins.
When the mutton is cooked, top the rice to it, add ghee and coriander leaves to it. close the vessel with a lid tight and keep some weight (like stones, vessel with water) on top of it and keep on medium for 7 minutes and and low on 5 minutes. Switch off and close and keep for 10 minutes.

Notes

There will be some water left in mutton when you top the rice but its good to help the biryani get its fluffy texture and boil to perfection.

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Taste great with tomato garlic raita,cucumber carrot raita,mirch ka salan,mutton sukka

Mushroom peas spring onions masala

May 12, 2015 by Suki 9 Comments

Simple quick stir fry of Mushroom, peas and spring onions flavoured with aromatic Indian spices.

This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. This isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. I made this long back and drafted it, but posting it now. I cook a lot of mushroom recipes; it is one of the best vegetarian side dish curries. I know paneer is the best 😉 but when I want to have it with less fat, I just make with the mushroom with no cream, cashew or anything. I love the flavor of scallions/ green onion flavor. I love to add them to my gravies and even rice.

Other interesting North Indian curries: Roasted Bell Pepper Gravy / Shimla Mirch ka salan, Aloo Rasedar Recipe, Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala ,Saag Aloo Capsicum / Spinach Potato Pepper, Malai Pepper Mushroom, Baby Corn Makhani

5.0 from 4 reviews

Mushroom peas spring onions curry

Author: suganya hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2.5 cups

Ingredients

Mushrooms – 1.5 cup, chopped in 1 inch
Peas – 1 cup
Oil – 2 tbsp
Cumin seeds – 1 tsp
Onion – 1 cup, chopped finely
Spring onion – ½ cup, chopped
Tomato – 1 cup, chopped finely
Garlic – 4, Minced finely
Ginger – 1 inch, minced finely
Green chilly – 2, finely chopped
Turmeric – ¼ tsp
Chilly powder – 1 tbsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam Masala – 1 tsp
Dry methi leaves – 2 tsp, crushed
Lime, coriander leaves and Spring onions - Garnish

Instructions

Heat oil in a large heavy bottomed non-stick skillet over medium heat, cumin seeds, and add the onions, chillies and fry until they are translucent. Then add the spring onions, ginger, garlic. Give it a stir till raw smell disappears for a minute.
Add chopped tomatoes and turmeric powder. Saute for a minute till it becomes mushy.
Now add the Mushroom, and give a good stir for 2 minute. Now add the peas and Mix well.
Now add the chilli powder,garam masala, coriander powder and cumin powder. Add 4 tbsp of water; mix well and make sure each piece is coated with the spice powder and simmer it for 7-10 minutes
Stir in the mixture a few handfuls at a time. Add crushed methi leaves to it and mix well. The mushroom and peas should be nicely cooked and have the flavors deep in it.
Garnish with coriander leaves, spring onions and squeeze in some lime.

Notes

. Be careful when adding water, it might become mushy if you add more water.

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Taste great with paratha, parotta, roti or plain rice or peas pulao or Veg fried rice.

Indian Spiced Kale chips

May 9, 2015 by Suki 16 Comments

This is an ultimate healthy snack. Crunchy, crispy and super high energy snack!

This could surely replace your potato chips. I totally love chips so wanted to make these to replace that J. Kale chips recipes was there from couple of years ago. I know many used to make it. I tried few times outside, either it was salty or over crispy that it would crush into pieces like sand. I always have my kale as salad or most recently as kale mango smoothie. Then once I tried it because I did not want to have potato chips but I had craving for chips. So, I made this with my Indian spices and it had perfect flavor. It just dissolved and exploded in your mouth. When I made the first batch, I ate the whole I made. I felt it had more flavor than potato chips that I buy in store. I made mashed potatoes on the same day so I just had mashed potato and two kale chips. Felt so good after having it! 😀 it was heavenly!

I made this long back but went on a vacation to India, so posting this now 🙂 As I type, I feel like making it again :D! Just as I type, it reminds me that i should do a post regarding my India trip! 🙂 Soonnnn!

5.0 from 2 reviews

Indian Spiced Kale chips

Author: Suganya hariharan

Recipe type: Appetizer

Cuisine: Fusion

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 1.5 cup

Ingredients

Kale – 2 bunches
Extra virgin oil – 1 tbsp
Ground cumin – ½ tsp
Chili powder – ½ tsp
Garlic powder – ½ tsp
Ground pepper – ½ tsp
Garam masala – ⅛ tsp
Salt – ½ tsp

Instructions

In a salad bowl, mix the oil, salt and spices.
Wash the kale and dry thoroughly with paper towels. After drying, pull the leaves off the center ribs and place it in the bowl.( the center ribs should be discarded)
Use your hands to massage the kale chips so that every leaf is evenly coated with the spice mixture.
Preheat the oven to 350 degrees F.
Take a baking sheet and lay the leaves out flat without overlapping.(work in batches or use 3 baking sheets).
Bake for 10 minutes until crispy.

Notes

1. The more evenly the kale leaves are coated, the better they will bake.
2. If some chips are still damp, remove the crispy ones and place the others back in the oven for 3-4 minutes more.

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Store in an air-tight container for a month and enjoy. 🙂 🙂

Chilli Kothu parotta

May 5, 2015 by Suki 16 Comments

The most banginest South Indian street food, prepared to perfection at home!

You’ve heard about parotta Right? If not I have a post on how to do parotta at home. It is an Indian layered bread. Kothu means chopped. You get readymade parotta these days in freezer section. You can use that as well. I had chilli kothu parotta only when I did my bachelors. 😀 stupid me! I never felt like tasting it. But when I tasted it, I was totally in love with that! I had it then once in a while. After coming to Canada, I made a chicken egg kothu parotta for my friends- roommates! They liked it 😀 then I started doing it frequently and it has never put me down. I use the leftovers curry and parotta, and eggs and make it real quick. Sometimes I use readymade parotta and do this. Later I started doing this veggie version of kothu parotta for me and I really loved it! Who will not love it 😉 when it has all spices, parotta and curry together in one plate?

It is a popular street food from India. I have never tasted it from streets though 😉 as my parents were very cautious that it would be bad for my health. But I have seen a lot of times how they prepare it. They make it so quick and just by seeing the way it is made; you would want to prepare it. You can always use scissors or knife to chop them into triangle pieces, but the authentic way of making it is by placing few parottas together and tearing them into small pieces. I loved making these and clicking pictures if it. I used my Shimla Mirch ka salan curry, you can use any curries like mirch ka salan, mushroom curry or malai methi paneer or for a meat recipe use pepper chicken curry,lamb curry.

5.0 from 2 reviews

Chilli Kothu parotta / Curried Shredded Indian flatbread

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 3 cups

Ingredients

Fresh Parotta – 5
Onions – 6, large thinly sliced
Tomato – 2, chopped finely
Bell pepper/ capsicum- 2, diced, I used coloured ones
Green chillies – 3, cho[[ed finely
Ginger garlic paste – 1 tbsp
Chilli powder – 1 tbsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala powder – ¾ tsp
Pepper powder – ½ tsp
Oil – 4 tbsp
Salt – 2 tbsp
Curry – 1 cup
[To garnish:]
Coriander leaves - 2 tbsp
Garam masala – 1 tsp
Lemon juice – 1 tbsp

Instructions

Cut parotta into pieces or just tear them into pieces as shown in pictures.
Heat oil on a medium flame, add onions, and sauté the onions for several minutes.
Once the onions start turning to golden brown, add the chillies and ginger garlic paste and cook for a few minutes.
Now add tomato, bell pepper and turmeric powder and sauté till the raw smell goes from tomato and it turns mushy.
Add chilli powder, coriander powder, garam masala, pepper powder and salt, sauté till the raw smell leaves.
Add the chopped parotta and mix well into the mixture.
Now add the curry and mix well.
The contents should be minced now, so use a sharp end of a flat spatula or a stainless steel bowl. Do remember that ends should be sharp. Use a pounding action using the end of a flat spatula and mince it.
Cook on a medium flame for 3-4 minutes and toss the contents well.
Add chopped coriander leaves, garam masala, lemon juice and mix well. Turn off flame.

Notes

1. Once the parotta has been added, cook or work quickly to finish the dish to make sure the parotta fluffy and soft.

2. You can use any curry for this recipe, to make it chicken kothu parotta, add chicken curry and egg to it it.

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Serve this plain or with raitas like carrot ginger raita or tomato garlic raita.

Spinach with Lentils/ Keerai Molagootal

May 1, 2015 by Suki 4 Comments

Simple and flavorful dish with spinach, lentils and coconut!

Spinach as we all know is really rich in iron, vitamin A, B and C and very healthy so I try to include them as much as I can. I like them even raw :D! But I can’t have a whole cup raw. But surely I can have half a cup.I used the normal spinach, but I guess the authentic recipe includes manathakali keerai. So, if you could get it, you could use that. In India, We have so much of varieties of spinach like mulai keerai, paruppu keearai, thandu keerai, aria keerai and the list goes on. I always wanted to cook with that. When I went to India, I wanted to make some recipes there, click pictures and come. But I never got some time for that. I mainly wanted to make recipes with spinach and tender coconut. Wanted to make tender coconut kheer ( elaneer payasam), tender coconut idli and so on.

Molagootal is a dish form kerala, I made them long back before 3 years, wanted to make it again last month. It is very simple and flavorful dish, full of nutrients. It is great food for both yound and old. This way we can include both lentils and spinach into our food. Molagootal can be even made with mixed vegetables like winter melon, pumpkin and even broccoli. Most kerala recipes include coconut. Some say it is good for health and some say it is not. So, I try not including coconut always into my recipes. But some dishes it is a must 😉 and I do include them. This recipe is very easy to make. It is just the name 😉 which sounds difficult. I made this with some spicy baked cauliflower bites and steamed rice. You can use any kind of lentils.

I used this vessel of mine to place and take pictures, where my mom got this from India in October, but she taped it with keeping some pot or something inside. So, I have this brown tape everywhere. Do not think 😉 it’s my food that it is all over my vessel.\

Vegan Note: avoid ghee!

Spinach with Lentils/ Keerai Molagootal

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 2 cups

Ingredients

Oil – 4 tsp
Mustard – 1 tsp
Curry leaves - 5
Spinach – 3 cups, firmly packed
Moong Dal (split green gram) – ½ cup
Turmeric powder – a pinch
Water – 3 cups
Ghee – 1 tbsp
Salt – 1.5 tbsp

To blend:
Coconut – 4 tbsp, (fresh blended coconut or dessicated coconut)
Urad dal – 1 tbsp
Red chili – 5
Cumin Seeds – 2 tsp

Instructions

Pressure cook moong dal with 2 cups with a pinch of turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well.
In a wide pan, add 1 tsp of oil in medium flame, sauté the cumin seeds, red chilli, urad dal and when it is sautéed for few seconds, now add the coconut and sauté till they are light golden brown. Switch off and blend them without water.
In the same pan, add 1 tbsp of oil in medium flame, add the mustard seeds and wait till it crackles, and then add the curry leaves and sauté well. Now add the blended coconut paste and sauté nicely for few seconds. But make sure you don’t burn them.
Add the washed spinach and cooked dal, sauté them for a minute till they blend into the coconut paste well.
Add 1 cup of water to this and add salt, mix well and close the pan with a lid and keep in medium to low flame. Let the flavor get into spinach and dal well.
After 5 -6 minutes, open the lid, it should be in a consistency not watery and not dry.
Top it a tbsp of ghee(Indian clarified butter)/ butter.

Notes

1. Add more red chillies if you want to make it more spicy.
2. You can use any kind of lentils.

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Taste great with steamed rice and potato roast, or raw banana roast.

Strawberry Lassi

April 27, 2015 by Suki Leave a Comment

It only takes 4 ingredients to make this delicious and refreshing drink. A healthy alternative to a strawberry milkshake!

Lassi is a sweet, yogurt based Indian drink that is easy to make and is outright delicious. With weather warming up , here is one of my absolute favourite summer drink with a twist. I am sure it is a healthier substitute to strawberry milkshake.Sweetness of strawberry and coolness of yogurt makes this dish heavenly. Simple blend of few ingredients and you are done with the dessert for the day.Mangi Lassi is a refreshing, cold beverage originating from India.And i made a twist to that an made this. Actually Lassi is a yogurt-based drink blended with a bit of sugar and ice, which is great to have in summers. I would say a lassi is more of a healthier, lighter version of a milkshake.

I dipped my strawberries in honey and decorated in the glass so it was more tastier!

Strawberry Lassi

Author: Suganya

Recipe type: Dessert

Cuisine: Indian

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 8 cups

Ingredients

• Freshly Chopped strawberry pieces – 2 cups
• Yogurt – 1 ½ cups
• Sour cream – 3 tbsp (optional if the yogurt is not sour)
• Cream – 1 tbsp
• Cardamom powder – ½ tsp
• Sugar – 5 tbsp or honey.
• Few mint leaves – for garnish

Instructions

chop the strawberriues end.
In a blender or mixer, puree the strawberries with sugar or honey, IF you are using the pulp, skip this step.
Now blend the chilled yogurt, cream, sour cream, the cardamom powder,strawberries. blend for some seconds till everything is mixed well and the yogurt is smooth and creamy.
Pour lassi in glasses and serve garnished with mint leaves or strwaberries,

Notes

1. If you want a slightly thin consistency, then add some milk to the lassi while blending. or you can even use ice cubes while blending.
2. Instead of sugar, you can use jaggery or honey.

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Carrot Ginger Raita

April 23, 2015 by Suki 6 Comments

This is a unique combo and that Sauteed ginger in yogurt gives great flavor. It has cooling and soothing taste and it is perfect side dish for any biryani recipes like vegetable biryani or lamb biryani. And the ginger us perfect for health.There are countless varieties of raita – Onion raita,cucumber raita,tomato raita, carrot raita, fried onion raita, mint raita, spinach raita and pomegranate raita and so on. Raitas are always a good way to include yogurt in your everyday meal. I like to even have plain yogurt but for many i understand it is really hard. So this is the best way. I know many might think the ginger flavor is overpowering but it is not and lends a fresh aroma to the raita. I always make raita, chill and serve.

I have never tried this combo of carrot and ginger. But when i tried this, i was in pure love.

Other raita recipes if you would like to have a look 🙂 – Garlic raita or cucumber carrot raita.

Vegan Note: You can use soy yogurt instead.

Carrot Ginger Raita

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 1.5 cups

Ingredients

Oil – 2 tsp
Carrot – 1 cup, grated finely
Ground cumin – ½ tsp
Salt – 1 tsp
Ginger - 2 inch, minced finely
Red chilli flakes – ¼ tsp, garnish
Fresh cilantro – 1 tbsp, finely Chopped
Yogurt - 1.5 cups

Instructions

Take a small pan; add the oil and ginger and roast till golden.
, In the same pan, add the grated carrot and minced garlic and salt and sauté well. And keep aside.
Combine the yogurt with the sauted carrot ginger and cumin powder. Mix well.
Garnish with red chilli flakes and coriander leaves.

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Raitas are best to have plain or with pulao,veg biryani or shrimp biryani or with parotta or paratha.

Biryani Collection

April 20, 2015 by Suki 15 Comments

Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea. There will be no one saying No to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani ,chickpea briyani, potato biryani,paneer biryani, duma loo biryani, cashew biryani,lamb biryani, egg biryani, mushroom biryani and so on!

I have already 6 Biryani recipes , you would have known by now that I love cooking Biryani. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you taste leftover food! Awesome right? Biryani has become one of my all time Sunday recipes.

Biryani is not strenuous at all to prepare like many believe. It’s just little time consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another.

1. Mushroom Biryani

A plate full of hot, fragrant rice and mushroom cooked with crispy onions and spiced yoghurt sauce.

1. Restaurant style vegetable biryani

This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, peas and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions.

1. Paneer Biryani

This is a treat for the vegetarians. Aromatic and flavorful one pot meal!

1. Egg Biryani

Got some rice and eggs? Turn them into famous scrumptious one pot meal – Egg Biryani.

1. Restaurant style Lamb Biryani

Rich and delicious biryani made with lamb. You are going to love this rice flavorful rice. This is an exotic Indian lamb biryani in a restaurant style.

Shrimp Biryani

Shrimp biryani is extraordinary for seafood lovers and biryani lovers. Shrimp in biryani induce nice flavors to rice.

7. Ambur Mutton Biryani

If you haven’t tasted this Biryani, what are you waiting for? Do give it a try, you are going to love this rich flavorful rice.
Aromatic, fragrant and tasty !

8. Chicken Biryani restaurant Style:

Rich and flavourful biryani made with Chicken!! Recipe is here.

9. Cauliflower Biryani/ Gobi Biryani

Famous Indian One pot meal cooked with spices coated cauliflower. Rich and flavorful 🙂 It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. Recipe is here.

10. Chicken Biryani Homestyle

Spices massaged to the Chicken, marinated overnight, layered with rice, fried onions and cooked slowly to perfection for the chicken juices to go in the rice! Recipe is here.

11. Hyderabadi Lamb Biryani

A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves. Recipe is here.

Best sides for Biryani:

Tomato Garlic Raita

2. Carrot Ginger Raita

3. Cucumber Carrot Raita

4. Mirch ka salan

5. Shimla Mirch ka salan

6. Gobi/Cauliflower fry

7 .Chicken 65

8. Mutton Sukka

9. Coconut Butter Chicken Roast

10. Spicy Chicken Roast:

Spicy Baked Cauliflower Bites

April 16, 2015 by Suki 2 Comments

Baked, Crispy, spicy and super easy to make!

I made this as a side dish for spinach curry ( keerai moolagootal in tamil). It was yummy. I always like to have something crispy when I make spinach. So I thought of making Cauliflower gobi 65. But did not want to fry for two reasons that I wanted to have healthy food and second is I did not have oil at home. I was so lazy to buy them so stayed home and made these cauliflower bites. It was just so crispy and perfect that I was wondering why I did not make these for so long.

It is a perfect snack and perfect side dish for rice and curry!

You can replace this cauliflower with any vegetable for this paste. Try aloo( potato), broccoli, mushroom, babycorn. Everything will be extraordinary. Even simple onion would be great when marinated in this paste and fried.

It is kid friendly as its not spicy. You can spice up the recipe more/less by adding/reducing chilli powder.

If you are looking for other cauliflower/gobi recipes: aloo gobi( potato peas masala), cauliflower mint fry and roasted chickpeas cauliflower taco.

Spicy Baked Cauliflower Bites

Author: Suganya Hariharan

Recipe type: Appetizer

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 50 mins

Ingredients

• Cauliflower - 1 medium
• Black pepper powder – 1 tsp
• Fennel powder – ½ tsp
• Red chilli powder – 2 tsp
• Oilve oil – 3 tbsp
• Salt – as needed
• Garnish- curry leaves/ onion/ lemon/ green chilli[tp grind]
Garlic - 5 pods
Corainder seeds - 1 tsp
ginger - 1 inch, chopped

Instructions

Wash and separate the cauliflower florets from cauliflower. Cut them bite size pieces. You don’t want it to be big chunks, as it’s hard to boil as we are just baking and not boiling. blanch the cauliflower for 5 minutes in hot water.
Crush the garlic,garlic and coriander seeds.
[ img src="https://www.relishthebite.com/wp-content/uploads/2015/04/Roasted_Cauliflower-2.jpg"]
Take a broad vessel; add the cauliflower, crushed paste,chilli powder, pepper powder, fennel powder, salt and little oil. Mix them well. Set aside for 10 minutes.Coriander powder also.
bake in the oven for 35-40 minutes for 180 degree Celsius and spray the rest of the oil. Bake the cauliflower batch by batch.
You can bake them till they look crispy outside. you can rotate the sheet once every 15 minutes.
Finally garnish with lemon, onion slice, curry leaves and serve.

Notes

1. You can increase/ decrease spice powder according to your spice level.
2. If you want it crispier, add some rice flour.

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Perfect snack or side dish for rasam or dal and rice.

Roasted Bell Pepper Gravy / Shimla Mirch ka salan:

April 11, 2015 by Suki 4 Comments

Bell Peppers in spicy peanut sesame gravy.

Salan means gravy here and shimla mirch is bell pepper/capsicum. It taste great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make the mirchi ka salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. You can replace the bell pepper with any vegetable you fancy. This goes great with Biryani recipes. Its light spiced, creamy and tangy! I used different coloured ones to make it more attractive 🙂 You can use the same color. Looks Colorful 😀 right?!

Vegan Note: replace yogurt with coconut milk! 🙂

Roasted Bell Pepper Gravy / Shimla Mirch ka salan:

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 45 mins

Ingredients

• To roast & grind:
• Peanuts –2 tbsp
• Sesame seeds – 1 tbsp
• Coconut – 1 tbsp

For gravy:
• Oil – 1 tbsp
• Red chillies – 2 broken roughly
• Cumin seeds – 1 tsp
• Mustard seeds – 1 tsp
• Fenugreek – 1 tsp
• Curry leaves – 6-8 leaves
• Hing - a pinch
• Onions – 1 large, sliced, 1 cup
• Salt – as needed
• Turmeric – 1 tsp
• Ginger garlic paste – ½ tbsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tbsp
• Cumin powder – 1 tsp
• Mint – 1 tbsp, chopped finely
• Coriander – 1 tbsp, chopped finely
• Yogurt – ½ cup beaten
• Bell pepper – 3 medium,Diced ( I used different coloured ones)

Instructions

Heat a tbsp of oil in a pan, when the Bell pepper/ Capsicum are dry, then add them to oil and fry till they look little lighter shade in low to medium flame.
Dry roasts the peanuts in a medium flame. When the peanuts are roasted, add the sesame seeds. When the sesame seeds are golden brown, Add coconut. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
, Now add the oil in the pan and when the oil is hot, add the whole red chillies, and then add mustard seeds. And when the mustard seeds crackle, add fenugreek seeds and cumin seeds.
Now add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and ginger garlic paste and cook to remove the raw smell.
Add the blended mixture, cumin powder, red chilli powder and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for fifteen minutes. Stir in between till the oil oozes out nicely. Add the chopped mint and coriander leaves. Boil for two minutes.
add the beaten yogurt and simmer for another ten minutes. When it oozes out oil again add the roasted capsicum and jaggery to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the chilies.

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Vegan Note: replace yogurt with coconut milk! 🙂

Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.

30 Minute Spicy Brinjal/Eggplant Fry

April 5, 2015 by Suki 4 Comments

Extremely easy vegan eggplant recipe!

It is perfect for rice or roti. I love this recipe because you don’t have to chop anything much other than eggplant. And it is very quick to make this. I made this on a weekend where I wanted to make something quick. Usually on weekends I would have all patience to cook big lunch, but that weekend I wanted to make something quick and tasty for my spinach dal. I tried this and it turned out so roasted and beautiful. Anybody would love to make quick lunch or dinner, if they are given an option. So, these days I am trying to make a lot of quick recipes. This recipe is good only for the smell tender eggplants. You can surely use the big eggplant, but I am not sure how it will turn out. This recipe taste good for the small eggplants because of the cutting style and the roasting style.

Brinjal is one of the low calorie vegtable when it comes with antioxidants, magnesium but it takes a lot of oil. So add as much of oil you want and do not add more, so make it with the same amount of oil and roast it. I never used to eat the brinjal when I was a kid, now I just love them. I have few more eggplant recipes if you would like to have a look – Masala Stuffed Baby Eggplants/Ennai Kathirikkai,Roasted eggplant mozzarella pasta and Honey garlic EGgplant.

This roast is perfect for rice and tomato rasam/Buttermilk rasam/dal/sambar !

30 Minute Spicy Brinjal/Eggplant Fry

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Cook time: 25 mins

Total time: 25 mins

Serves: 10 small

Ingredients

• Small Eggplant/ Kathirikkai – 12
• Mustard seeds – ¼ tsp
• Urad dal /black gram – 2 tsp
• Curry leaves – 1 sprig
• Turmeric powder – ½ tsp
• Salt – 1 tbsp
• Oil – 2 tbsp
•

[To grind:]
• Red chilly – 3
• Cumin seeds – 1 tsp
• Garlic – 4
• Fennel seeds – 2 tsp
• Chilli powder – 2 tsp
• Sambar powder – 1 tsp

Instructions

Blend the ingredients under “to grind” smoothly.
Remove the ends of the eggplant and cut into half lengthwise. Put a slit in the middle of the eggplant and soak them in water till you cook. Slitting helps in masalas to get in.
Heat a wide pan with oil and add mustard seeds. When it crackle, add the urad dal and when it gets lightly golden brown, add the curry leaves.
Now add the eggplants to it. Add the ground paste,turmeric powder,salt and add 2 tbsp of water. Mix it well and cover it for 7-8 minutes.
After 7-8 minutes, open the pan, the water would have evaporated and now turn the brinjal the other side and cook it uncovered in medium heat till both sides get evenly roasted.
Switch it off and serve with some hot rice and dal.

Notes

1. Use a wide pan as it helps to turn the eggplants.
2. Reduce the amount of spicyness if you want by avoiding the chilli/sambar powder.

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Taste great with rice and tomato rasam/Buttermilk rasam/dal/sambar !

Page 18 of 28

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Spicy Chicken Roast

Ambur Mutton Biryani

Mushroom peas spring onions masala

Indian Spiced Kale chips

Chilli Kothu parotta

Spinach with Lentils/ Keerai Molagootal

Strawberry Lassi

Carrot Ginger Raita

Biryani Collection

Spicy Baked Cauliflower Bites

Roasted Bell Pepper Gravy / Shimla Mirch ka salan:

30 Minute Spicy Brinjal/Eggplant Fry

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