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Potato Sukka/ Potato Dry roast

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Potatoes are the easiest ones to cook and also one of the most favourite vegetables of all especially the kids. And it’s really hard to go wrong with recipes when we have potato as our ingredient. It will be tasty always. There are loads of ways to do potato roast. I usually have this potato sukka with roti or rasam. There are lots of dishes that we can do with potato. This one is my personal favourite. All the herbs and spices go well into the potato and makes it even more tastier. It is simple and tasty to eat having a lot of flavors going into our mouth 🙂 If you see, all the veggies i used are sliced and not chopped. Thats a secret of this dish 😉 i would say!



5.0 from 1 reviews
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Potato Sukka
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1 tbsp
  • Onions – 1 sliced
  • Garlic pods – 6 sliced finely
  • Ginger – 1 inch sliced finely
  • Green chillies – 2 sliced finely
  • Curry leaves – 8 sliced finely
  • Coriander leaves – ½ cup chopped finely
  • Turmeric Powder – ½ tsp
  • Potatoes – 4 sliced
  • chilli powder – 1 ½ tbsp
  • salt
Instructions
  1. Heat some oil in a pan, add mustard seeds and urad dal and wait till it crackles.
  2. Add the cumin seeds,onions,garlic, ginger, green chillies, curry leaves, coriander leaves, salt and turmeric powder. Fry them till the onions get slightly brown.
  3. Add the potatoes and chilli powder. Pour ⅛ cup of water. Close the lid and boil them in medium flame.
  4. Open it after ten minutes and mix them. Wait till the bottem parts of potatoes get little brown evenly. Mix them and switch it off.
Notes
1. Do not add more water. You don't want the potatoes to be mushy for this recipe.
2. Slice the vegetables at equal length , it will give great presentation to the whole dish.
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It goes well with rotis,rice or with dal or rasam.

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Bharwan Bhindi/ Stuffed Okra

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Stuffedokra_Relishthebite_name_finalBharwan Bhindi is stuffed okra. In Hindi, Bharwan means stuffed and Bhindi means okra. Okra’s are stuffed with a spicy delicious filling. In this dish, okra’s are slit and stuffed with masala. When the okra gets cooked with the masala, it gives exotic flavours. It’s a beautiful change from the usual okra/bhindi sabzi.

It greats taste when we eat with roti’s or rice with rasam, dal. It’s a tasty recipe from Indian kitchen that tastes best when we have it as a side for rice. I make it a point to cook okra once in two weeks at least as it’s my favorite veggie and it’s a staple at my home. So, I would like to develop a lot of variations with the veggie. I started stuffing this veggie with a teaspoon watching one of my favorite show on TV :D, and then I lost my patience and started to dig my hands to stuff the okra. It was much quicker.

For this recipe, you need to take tender okra, remove the head, cut them in the center, stuff them and pan fry. You are using besan flour for the masalas to stay inside okra. Try to use a bigger/wider pan so that u can turn it in the middle.

5.0 from 1 reviews
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BHARWAN BHINDI / STUFFED OKRA
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Small okra/bhindi - 300gms
  • Oil- 2 tbsp
  • Asafetid /hing - ¼ tsp
    To Saute & grind
  • Grated fresh/desiccated coconut - 3tbsp
  • Peanuts - 2 tbsp
  • White sesame seeds - ½ tbsp
  • Red chili – 2
  • Coriander seeds – 1 tbsp
    To mix:
  • Besan flour – 3 tbsp
  • Sambhar powder - 1 tbsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Dry mango powder/amchur - 1tsp
  • Ginger garlic paste – 1tsp
  • Salt - to taste
  • Sugar - ½tsp
Instructions
  1. Wash okra well and pat dry. Cut both ends of okra and make a slit in center along the length of okra. Keep it aside.
  2. In a pan, add the "to sauté & grind" ingredients and dry roast. Now blend them nicely.
  3. Mix the blended mixture with besan flour, sambhar powder, coriander powder, turmeric powder, dry mango powder,ginger garlic paste,sugar and salt.
  4. Add some little oil/salt to make the blended mixture a paste. Add little less salt as we are going to sprinkle salt at the end.
  5. Stuff each of the okra with prepared mixture and keep aside.
  6. Heat oil in pan and add asafoetida, then stuffed okra. Keep the okras in the pan so that the masalas are upwards as this way the masalas stay inside okra.
  7. Cover with a lid and cook them on a low flame. Turn them occasionally to cook evenly from all sides and also to turn it soft.
  8. Sprinkle two times little water to make it get cooked and this will shallow fry the okras.
  9. And sprinkle 1 tsp of salt and 1 tsp of sugar in the middle of the process for the okras to have
  10. Switch off. It took around fifteen minutes for me.
Notes
1. Make sure you don’t add water.
2. I used nonstick pan, so that it does not stick anywhere easily. ☺ Otherwise, stir it once in a while.
3. For this recipe, try to use tender okra.
4. If you want the process to be even simpler, just stuff with sambhar powder, besan flour mix. You can add idli gunpowder, chilli powder, it still gives good taste.
5. Try to use a bigger pan so that u can turn it in the middle.
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Serve warm with hot rice , rasam or roti.

Tomato Dal Rasam/ Tomato Soup

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Tomato_Rasam_name_relishthebiteIt’s been five days since I posted a recipe 🙁 I went for a vacation to Florida 🙂 🙂victory. And my vacation is the reason for doing this simple and tasty rasam recipe. Rasam is such a comfort food. The whole five days of vacation I just had the same old pizza and burgers. My tongue almost died out of taste. I couldn’t wait to have home food on the last day. I personally feel hotel and outside foods are good to have once in a while only 😀 Home food is the best food. Don’t you agree 😉 ?

There are lots of ways to do this rasam. And there are varieties of rasam like tomato rasam, lemon rasam, tamarind rasam, rasam with dal, without dal, mysore rasam and so on. Today I will show one of my own rasam recipe. We have more easy ones but I like this one personally so made this today. Try it 🙂 its really tasty and very good for cold because of the pepper we use.

Vegan note: use oil and not ghee! 🙂

it taste perfect with rice and baby potato roast, beans stir fry, cauliflower peas masala,kovakkai/tindora masala, bittergourd/pavakkai stir fry

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TOMATO DAL RASAM
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Toor dal – 2 tbsp
  • Tomatoes – 2 chopped finely
  • Green chillis – 2 sliced
  • Turmeric Powder – ½ tsp
  • Sambhar Powder – 1 Tbsp
  • Rasam Powder – 1 tbsp
  • Tamarind –lemon sized
  • sugar -1tsp
  • salt – 2 tbsp ( as needed)
    To blend:
  • 1 inch ginger
  • Pepper balls – 10
  • Red chillis – 3, broken
  • Garlic – 7
  • Jeera – ½ tbsp
    To Temper:
  • Oil/ Ghee/ Butter – 1 tbsp
  • Mustard seeds – 1tsp
  • Curry leaves – 10
  • Asafetida/Hing – a Pinch
  • Coriander Leaves – ½ cup
Instructions
  1. Soak the tamarind in water for five minutes and remove the juice from it Boil the toor dal in one cup of water for ten minutes on the stove in simmer.
  2. Now drop the chopped tomatoes,salt and green chillies on that and boil it for five mins.
  3. Now drop the turmeric powder, sambhar powder, rasam powder and tamarind paste. Boil this for ten mins in medium heat.
  4. There will be bubbles formed now around this time. Just drop the sugar and switch off.
  5. Blend the mixture that is listed as “to blend” coarsely. Do not grind them soft. You can either use blender or use a pestle and mortar to grind them.
  6. Now take a small pan, pour the ghee/oil, drop the mustard seeds, and wait till it crackles. And now add the blended mixture and sauté for a minute and switch off. Drop this on top of the rasam and garnish with coriander leaves.
Notes
1. You can do this same recipe without dal as well. Just skip the second step and go to the third step.
2. If you do not have rasam powder, skip it.
3. When you gring the mixture under “to blend” , grind them coarsely. You want to taste those spices in your mouth.
4. Adding sugar will boast the flavors.
5. If you want it less spicy, reduce the sambhar powder, rasam poswer and peppers by half.
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It goes really well with any curries or papad. Or even you can have it as soup.

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Coconut Rice/ Thengai sadham

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It’s an  authentic rice variety from south India. When i get busy on week days, they are my life saviours.There are lot of variety dishes like lemon rice, capsicum rice, tamarind rice , tomato rice, potato rice… and so on! I don’t have them often because I like to have them once in a while 🙂 only. I need variety in my rice ;). And kids love these rice variety and surely a lunch box idea. I am not sure why they love them may be because of the colours I guess. My sis was telling me that my nephew loves these colourful dishes. My mom used to cook these for lunch-box when I was doing my schooling. They are easy to prepare and sooper quick. The coconut oil, sesame oil and coconut blend the flavours so well.. It has very few ingredients and those ingredients are always at home. Will update other varieties in future post soon.. soon :)!

 

5.0 from 1 reviews
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COCONUT RICE / THENGAI SADHAM
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Sesame oil -1 tbsp
  • Coconut Oil - 1 tbsp
  • Asafoetida - 2 tsp
  • Mustard seeds - tsp
  • Urad dal - 2tsp
  • Peanuts - Handful
  • Cashew nuts - less than one handful
  • Green chillies - 2 (adjust according to spice level)
  • Dried Red chilly - 1 (adjust according to spice level)
  • Fresh scraped coconut/ Frozen Coconut - 1.5 cup, (packed tightly)
  • Cooked Rice - 3 cup
  • salt to taste -
Instructions
  1. Heat a Kadai with oil, add the mustard seeds, and once it splutters add the urad dal, peanuts, asafoetida and dried red chilly. Fry till the dals turns golden and the peanuts are fried.
  2. Add the green chillies and curry leaves and then add the scraped coconut and sauté for few minutes on low heat, until the coconut turns light brown. Now add some salt to it according to your taste, sauté for few seconds.
  3. Add the cooked rice now ,stir gently. You don't want to mash the rice,
Notes
1. Try to use both coconut oil and sesame oil. If not, atleast any one of them. Don' use the normal oil.
2. Both original coconut and frozen coconut are good for this. I have tried both.
3. Arrange the ingredients in a plate to make life even more easy.
4. I like it little spicy, so used lot of chillies, you can use just two. And my chillies here i cant depend, each time their spice level differs a lot. I have very very few Indian grocery shops here. Cant complain.
5. Use channa dal if you have them. It really gives great taste to this dish. I did not have it this time. Use it along with urad dal at the start
6. I used basmathi rice as it gives extra flavor. You can use any rice. I like thefragrance of basmathi rice with coconut. It makes the dish even more rich,
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Serve hot with papad, potato roast or some curries.

 

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Shrimp Biryani

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Who does not love the exotic fragrant biryani? 😀 Just the name “biryani” will make many drool. Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. Shrimp biryani is extraordinary for seafood lovers and biryani lovers. Shrimp in biryani induce nice flavors to rice. 

The one I have prepared is a home-style biryani. Closing the vessel with the lid when cooking and sealing the edges with wheat dough is the authentic style. Cook on high flame for 2 minutes. Then remove the vessel from the stove and place an iron tawa. Place back the biryani vessel on iron tawa and cook biryani for 20minutes.

Biryani is not strenuous at all to prepare like many believe. Its 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.

There are many different types and versions of regional biryani recipes. The style that I am cooking today is dum biryani, shrimp gets the direct heat from the flame and the rice is cooked with steam generated by the airtight method of cooking. This way the rice is cooked in the flavors of the shrimp and gets the aroma of the shrimp. I have cooked this recipe couple of times and it has never failed me.For the biryani masala ,I will post my biryani powder soon. But store bought ones are good too. I use aachi biryani powder most of the times.

 It is for all the seafood spicy flavourful food lovers 🙂

My other favorite biryani recipes: Lamb Biryani, ambur biryani, chicken biryani, mushroom biryani, cauliflower biryani

5.0 from 1 reviews
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Shrimp Biryani
Author: 
Recipe type: Dinner, Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 or 5
 
Ingredients
  • Marinate:
  • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
  • Biryani powder - 2½ tbsp
  • Red chilli powder - 2 ½ tsp
  • Coriander pwder - 1 tsp
  • Cinnamon - 1
  • Cardomon - 2
  • Fennel seeds - 1 tsp
  • Jeera - 1 tbsp
  • Green chilli - 5 (cut them roughly)
  • Mint - 1 /2 cup(chopped)
  • Coriander- ½ cup minced
  • Grated coconut - 3 tbsp finely grated
  • Curd - 1 cup
  • Oil - 3tbsp
  • Prawn - 600 grams ( shrimp, peeled, raw, de-shelled & de-veined

    Rice:
  • Basmati rice - 3 cup (soaked for twenty minutes)
  • Jeera - 2 tsp
  • Salt - 2 ½ tbsp. (according to taste)

    Others:
  • Oil - ½ cup
  • Onions - 2 (sliced beautifully)
  • Ghee - 2 tbsp
  • Garam masala powder - 1 tsp
  • Salt - 1 tbsp
  • Orange food colour mixed with 2tsp of water or saffron in warm water
  • Lime juice
  • coriander – to garnish
Instructions
  1. Marinate everything listed under “marinate” section for at least an hour.
  2. Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
  3. Meanwhile on the other side, heat a heavy bottom pan with oil. Add the onions and salt. Sauté them till they become crispy. Add the marinated shrimp to it and sauté for 3-4 minutes. Stir in between. (I am using cooked shrimp that we get on market, its hard to get raw shrimps around here. If you are cooking with raw shrimps, add the shrimp and cook for 5minutes till it is done.)
  4. Top the shrimp with the cooked rice, add the ghee, garam masala powder. Shrimp and rice will cook perfectly in that heat.
  5. Close it with tight lid, if possible Place lid and over the lid place a heavy weight (like cooker) keep it in medium for 10 minutes and switch it off.
  6. Top it with the food color mixture,coriander and mix after a minute. After 5 minutes, gently mix the rice and gravy. squeeze the lemon and serve.
  7. Biryani ready!
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead.
5. I am using cooked shrimp that we get on market; it’s hard to get raw shrimps around here. If you are cooking with raw shrimps, add the shrimp and cook for another 5minutes till it is done.
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Serve with raita, Chicken curry or any curry, boiled eggs or chicken 65. 

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