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Sunday, September 29, 2013

Vagharela Marcha / Instant Green Chilies Pickle

Yum
I love spicy food and this dish is my favorite. My mom used to make all kinds of green chilies to go with diner, she stuffed them , fry them  or just stir fry it in some spices and we just eat it with roti or khichdi. After coming to US I saw lot of varieties of chilies and I tried this dish with all kinds of chilies but best way I found this dish is this long green chilies. It says its spicy but its mildly spice not too hot like jalapenos or Thai chilies but not spice less like capsicum. You can use capsicum too if you don't want any kind of spiciness. This is perfect side dish with any curries or gravy dish or even plain khichdi. I never had problems with leftover chilies, because it will be gone in 2 to 3 days. So my guess is it will last in fridge in at least 5 days.

Ingredients :

3 long chilies
1/2 tsp. mustard seeds
1/2 tsp. fennel seeds (saunf)
salt to taste
2 tsp. oil ( I used olive oil)
pinch of aamchur or chat masala
pinch of turmeric powder

Method:

Cut the chilies as you like, rounds or slit in two parts and then cut it.
Heat a pan, add oil in it.
When its hot add saunf and mustard seeds.
Then add chilies and mix it.
Add salt and chat masala , turmeric powder and cover the lid and cook for 3-4 minutes.
BE VERY CAREFUL when you open the lid, don't stand near gas stove, all the air will come to your nose and you will suffocate with spicy air.
Mix it very well and remove from the gas.
Serve at room temperature with your main dish and rest store it in fridge.
Inspired from here.
                                  



Hearth & Soul HopAnnouncement of Spotlight : Festival Treats for the month of Sep-Oct.
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Friday, September 27, 2013

No Bake Chocolate Chip Brownie Bar

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Remember in my previous post, 3 ingredients energy bars ? This is in the same range. These bars are very famous home remake of Lara bars. Its very healthy bars in compare to others but we always try to make stuff home and when we made it , that time we realize that making it at home its not hard and we control the ingredients too and customize as per our family's need. These has dates, nuts, chocolate chips, cocoa powder that's it, no other things which you can not even pronounce it. Its up to you how you want to cut it. I make it 16 long bars. This will fulfill your chocolate craving and you don't have to feel guilty too, because its healthy.

Check the nutritional value of this recipe here.

Ingredients:

1/4 cup Cashews ( you can take walnuts too)
1/4 cup Almonds
2 cups Deseeded dates
1/3 cup mini  chocolate chips
1/4 cup unsweetened cocoa powder
1/8 tsp. salt

Method:

Line a  baking pan with parchment paper.
In a food processor put the almonds and cashews.
Pulse it till it become nice powder and look like fresh bread crumbs. If you like big pieces leave some big too.
Pour the nuts mixture into a bowl and set aside.
Now, place the dates into the food processor and pulse until paste forms.
Add the nuts, mini chocolate chips, cocoa and salt. Pulse a few more times until well combined.
Scrape the mixture and press in into the prepared pan. Cover and refrigerate for a hour or two until its set.
 
When set, take the pan out of the fridge, carefully remove it from the pan and transfer to a cutting board.
Slice as desired. Small square pieces or long bars or make balls, choice is yours.
Keep in a air-tight container in the fridge or freezer.












Bachelor CookingHearth & Soul HopAnnouncement of Spotlight : Festival Treats for the month of Sep-Oct.
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Wednesday, September 25, 2013

Schezuan Appam

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I was making Chinese food for dinner and dosa batter was out too. I was thinking how does it taste to mix these two flavors. So I add schezuan sauce in to the batter and heat up paniyaram pan. Result are in front of you. Try it and you will discover new way to eat your favorite food. I love to try new flavors so this is for that. Try it and let me know what do you think. Your tea time snack will done in five minutes before even your tea or coffee will done. You can add chopped vegetables cooked in sauce and then add them in batter too.

Ingredients :

1 cup dosa batter
2 tbsp. schezuan sauce (or as per your taste)
1 tsp. oil
salt to taste if batter is not salted.

Method:

Take a bowl, put dosa batter in it. Add schezuan sauce in it and mix it.
Heat a paniyaram pan. Add teaspoon of batter in it and cook on one side and then flip it on other side.
Serve hot with sweet chili garlic sauce or your favorite sauce.





Your favorite tea time snack is ready. Good for party appetizer too. 




Bachelor CookingHearth & Soul HopGuru's Cooking Giveaway Kids Special 2013Announcement of Spotlight : Festival Treats for the month of Sep-Oct.
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Tuesday, September 24, 2013

My First Guest post - Eggplant Gravy(Chet​tinad Kosumalli)

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I know in past when I was newbie to this blog world and you all supported me so much that I am what I am today. So when ever some one new talked to me about what to do to connect with others I always talked with them and from my experienced I gave them advised too. Few days back I met one new blogger who asked for my help for a guest post and I said yes to her and here is her post. Her name is Sathya Priya, her blog is mykitchenodyssey. Guys please visit her blog and give her all support. Thank you so much in advance. now over to Sathya.

I had mentioned earlier that Egg Plant (Brinjal) and Raw Banana are two staple vegetables in Chettinad cuisine. In chettinad households you  will find these vegetables being used very creatively in many dishes.   Kosumalli (கோசுமல்லி ) recipe is one among them.

A lot of people (myself included) do not like egg plant but trust me, you will love kosumalli. Kosumalli is made with Egg plant, Green Chili and Tamarind extract. The flavor of the tamarind accentuates the egg plant flavor and makes the dish delicious. The dish gets its spiciness just from the green chili.We usually eat this along with Idly , Dosa or Upma. 
Ingredients:
  • 8 Baby Indian Egg plants (பிஞ்சு கத்தரிக்காய் ).
  • 4 green Chilies.
  • 1 medium size Onion.
  • 1 small Tomato.
  • Goosberry size Tamarind / 1/2 tsp tamarind paste. 
To Temper:
  • 1/2 tbsp Mustard seeds.
  • 1/2 tbsp Cumin seeds.
Method:
  • Use Baby Indian Egg Plants usually deep purple in color.
  • Cook the Egg plants stem removed till they turn mushy.
  • I usually cook them in a pressure cooker.
  • Cool them, remove the outer skin and mash them.
  • Add Tamarind paste or pulp and mix well.
  • You can buy tamarind paste in Indian grocery stores.
  • Chop the onion and tomato into small pieces.
  • In a sauce pan heat the oil and temper it with mustard and cumin seeds.
  • Add the Onions until saute them till they are translucent.
  • Add tomatoes and cook them till they release their juices and turn soft.
  • Now add the Mashed egg plant mixture.
  • Add required amount of salt.
  • In a low heat let the Kosumalli come to a boil.
  • Once it boils let it simmer for 2 more minutes. This will allow the gravy to thciken.
  • Garnish with fresh Cilantro/Coriander leaves.
Enjoy guys this amazing Eggplant Gravy.

Monday, September 23, 2013

Carrot Tomato Pulav

Yum
I don't like plain rice so if I get a chance to make some kind of different rice preparation I go for it. This dish is so easy and tasty and you can make it with leftover rice too. Just make sure rice is cold. This is perfect rice dish you can have it as  pulav or  with my Baghara Baigan too.

Ingredients :

1 cup raw rice
1 carrot grated
2 tomatoes chopped
1 bay leaf
1 small stick of cinnamon
2 big cardamom
1 small ginger chopped
1 small onion chopped
4-5 curry leaves
1 dry red chilies
few cashews
1/2 tsp. black pepper powder
1/2 cup tomato puree
lime juice as per taste
salt as per taste
chopped coriander leaves (optional)

Method:

Soak rice for half an hour in water. Take it out and keep it aside.
In a non stick pan, add bay leaf, cinnamon, cardamom and roast it without oil.
Add ginger, onion, tomato, carrot and salt. cook for 2-3 minutes.
Add 2 cups of water and mix it.
When its boiled add curry leaves, rice, cashews , black pepper powder, tomato puree and mix it slowly.
Add lime juice and cilantro and cover the lid and cook it on slow flame till its ready.

Serve it hot with raita or gravy dish.



To make it with leftover rice, just add 2 tsp oil and add whole spices and proceed further.




Bachelor CookingHearth & Soul HopAnnouncement of Spotlight : Festival Treats for the month of Sep-Oct.
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