Oats Pongal
Oats Pongal is a healthy South Indian breakfast dish. This is a wonderful way to incorporate oats in your daily diet. It is nutritious and very easy to prepare apart from the fact that it tastes very close to the original Ven Pongal. This fiber and protein rich breakfast dish can be served with sambar/chutney. You can use gluten free oats if you are on a gluten free diet. If you want to avoid dairy, substitute ghee with oil. Try this wonderful dish at your home and enjoy a healthy and hearty meal… Cooking time: 30 minutes No. of servings: 4 Spice level: 2.5 out of 5 Ingredients: Rolled oats – 1 cup Split moong dal – 1/2 cup Ghee or clarified butter – 2 tbsp Choped ginger – 1 tbsp Cumin seeds – 3/4 tbsp Crushed black pepper...
Read More
Panner Bhurji Gravy ( Shredded Cottage Cheese in Rich Tomato Gravy )
When I went to Pune some 4 years back, I tasted this amazing Paneer Bhurji in a restaurant. From then, I tried to make Paneer Bhurji with the same taste. Recently when I tried, I got almost the same taste. I made it for my niece and she too loved it. Canned tomato paste made this gravy even more richer. It is really simple to make and we can follow the same procedure for regular Paneer Butter Masala too :). Time of Preparation : 30 minutes No of Servings: 6 Spice level : 1 Ingredients: Paneer (grated) – 200 grams Onions – 1 cup (chopped) Ginger garlic paste – 1 1/2 tbsp (I have used homemade) Tomato Paste – 50 grams (I ve used 1 small can tomato paste to bring the taste like restaurant style) Green Bell Pepper...
Read More
Kothamalli Thuvaiyal – Coriander Chutney
Kothamalli Thuvaiyal or Cilantro Chutney is prepared from fresh coriander leaves or cilantro and a few spices. It is very easy to make and you can serve it as a side with rice. Also as a dip with your savory snacks such as samosa, bajji and other fritters. I love to eat it with curd rice. If you have a bunch of coriander leaves sitting in your refrigerator, you can make this chutney and it will last for upto a week. Cooking time: 20 minutes Spice level: 3.5 out of 5 Ingredients: Oil – 1 and 1/2 tsp Urad dal – 1 tbsp Long dried red chilies – 3 Tomato – 1 Coriander leaves or cilantro – 2 cups Grated coconut – 3 tbsp A pinch of asafoetida Salt to taste A small piece of tamarind (1/8 tsp) Mustard...
Read More
Chow Chow Thol Thogayal / Chayote Peel Chutney
My Grandmother used to make this chayote peel chutney. Recently one of my friends made this recipe and I remembered my Grandma’s recipe. It is very simple to make and it will be very tasty. Time of Preparation : 15 minutes Spice level : 3 out of 5 No of Servings : 2 Ingredients: Chayote peel – 1 cup Red Chillies – 4 Urad dal – 1 tbsp Ginger – 1 1/2 tsp(chopped) Coconut – 1/3 cup(grated) Oil – 1 tsp Salt – to taste For Seasoning: Oil – 1/2 tsp Mustard seeds – 1/4 tsp Curry leaves – a few Asafoetida – a pinch Method of Preparation: Heat oil in a pan and red chillies followed by urad dal. Fry till they become golden brown and add the ginger and chayote peel. Fry till they become soft and...
Read More
Spicy Onion Chutney / Vengaya Chutney
My mom used to make this Onion Chutney and I like this a lot. This is really simple to make and will be nice with Dosa, Idly ..For spice lovers, just add an extra red chilly.. Time of Preparation : 10 minutes (excluding the time to peel pearl onions) No of Servings : 1 Spice level : 4 out of 5 Ingredients: Pearl Onions : 1 cup (peeled) Red Chillies – 3 Tamarind paste – 1 tsp Salt – to taste Oil – 1 tsp For seasoning: Oil – 1 tsp Mustard seeds – 1/4 tsp Asafoetida – a pinch Curry leaves – a few Method of Preparation: Heat oil in a pan and add the red chillies followed by the pearl onions. Fry till they become translucent. Let it cool and add very little salt and tamarind paste....
Read More
White Pumpkin Gravy / Ash Gourd Gravy for Rotis
I am not a huge fan of Pumpkin. My cousin made this White Pumpkin Curry for Poori. From then I started loving pumpkin :). Believe me..those who don’t like pumpkin will fall in love with this White Pumpkin Curry. This Ash Gourd Gravy will be good with Chapati, Parathas and even Poori too. Time of Preparation : 25 minutes No of Servings : 3 to 4 Spice level : 4 out of 5 Ingredients: Cumin seeds – 1/2 tsp Curry leaves – a few Onions – 2 cups (thinly sliced) White Pumpkin – 2 cups (thinly sliced or cut into small cubes) Tomatoes – 1 1/2 cup (finely chopped) Oil – 1 tbsp Salt – to taste Masala to Grind: Garlic – 6 cloves Cinnamon stick – 1″ Cloves – 2 Coconut – 1/4 cup Coriander seeds – 1/2...
Read More
Ericha Kuzhambu (with leftover curries)
Ericha Kuzhambu is more like a thick gravy prepared from the left over sambar, rasam, kootu, kara kuzhambu and other curries. Most of the time we end up with left overs after a party or an occasion or even on a regular day. When you have a left over sambar, rasam or kootu or South Indian other curries, Ericha Kuzhambu is the solution. When you mix all these dishes and cook them it gives a unique taste and also prevents wastage of food. Ingredients: Small red onions (shallots) – 6 or 7 Oil – 2 to 3 tbsp (preferably sesame oil) Mustard seeds – 1 tsp A few curry leaves Left over sambar/rasam/kootu/kara kuzhambu Sambar powder – 2 tsp (adjust to spice level) A little salt (optional) Method of Preparation: Heat a tbsp oil in a pan and add...
Read More
Bhindi Masala Fry / Okra Masala Fry
Bhindi fry generally needs lots of oil to get good taste. But this Okra masala fry needs very little oil for frying and it definitely gives a very different and wonderful taste. My cousin saw this recipe in a TV show and she told me about this recipe. I tried this Okra fry and it was a super hit :). Time of preparation : 40 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Okra – 1 lb Oil – 2 tbsp Salt – to taste Mustard seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Onions – 1/4 cup (finely chopped) To Grind: Red chillies – 8 Coriander seeds – 1 tsp Cumin seeds – 1/2 tsp Coconut – 3 tbsp Split Dalia – 1 tbsp Method...
Read More
Ennai Kathirikkai Kuzhambu – Spicy Brinjal Curry
Ennai Kathirikkai Kuzhambu or Kulambu is a delicious South Indian gravy prepared by frying brinjal or eggplant which is then cooked in a tangy and spicy gravy. You can serve it with rice, idly/dosa. Ingredients: Small or medium size brinjal or eggplants – 7 or 8 Small onions or shallots – 8 Tomato – 1 Garlic pods – 4 A few curry leaves Mustard seeds – 1tsp Urad dal – 1 tsp Cumin seeds – 1/2 tsp Fennel seeds – 1/2 tsp Methi seeds (Fenugreek) – 1/4 tsp Sesame seeds – 1 tsp Dried red chilies – 4 Turmeric powder – 1/4 tsp Sambar powder – 2 tbsp Tamarind juice – 1 and 1/2 cups (extracted from a small lime size of tamarind) Salt to taste Oil – 2 tbsp (preferably sesame oil) Masala to grind: Coriander seeds – 1 tsp...
Read More
Beetroot Rice
Beetroot rice is one of the easiest to make and it makes a great comfort food. If you are looking for a lunch box dish, this is the perfect recipe. Kids will love this dish. Even my 19 month old son loves this rice. If you have beetroot sitting in your pantry then it’s really simple to make this dish with very few ingredients. From wiki: Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health Preparation Time: 30 minutes No Of servings : 3-4 Spice level : 2 out of 5 Ingredients: Beetroot : 1 cup (peeled and shredded) Oil : 2 tbsp Cooked Rice : 3 cup Onion : 1/4 cup (chopped) Mustard seeds : 1 tsp Urda dal : 1 tsp Fennel seeds :...
Read More
Mochakottai/Lima Beans kuzhambhu
I still remember those days when my mom makes Mochakottai kuzhambhu the house is filled with such a nice aroma. I still remember the taste and flavor when she makes it. She makes the best Kara kuzhambhu I’ve ever tasted in my life. I’ve tried to make it tastes like her but somehow I miss that perfect flavor. This time when I made it with her secret recipe it came out absolutely perfect and tastes soo delicious and flavorful. Try this recipe and let me know how it turned out for you. From Wiki: Lima beans, like many other legumes, are a good source of dietary fiber, and a virtually fat-free source of high quality protein. Preparation Time: 45 minutes Spice Level : 3 out of 5 No of servings : 4-5 Ingredients: Sesame Oil : 2 tbsp Mochakottai(Dry): 11/2 cups(cooked) Small...
Read More
Beans Poricha Kootu – Green Beans and Lentil Curry
Poricha Kootu is one of the popular dishes in South India especially in Tamilnadu. It’s more popular in the Tanjore region of Tamilnadu. It’s a slightly different version of regular Kootu. Kootu is one of my favorite dishes and it’s always easy and comforting to make and eat with Vathal kuzhambhu and rice. Poricha Kootu can be made with any vegetables. I’ve never tried poricha kootu with green beans and this is the first time I tried it. It tasted really delicious and was a great side dish with Kara kuzhambhu. Preparation Time : 45 minutes No of Servings : 3-4 Spice Level : 3 out of 5 Ingredients: Beans : 2 cup (cut into pieces) Moong dal : 1/2 cup or you can also use Chana dal Oil : 2 tbsp Mustard Seeds : 1 tsp Urad dal...
Read More
Green Chutney for Sandwich (Mint and Cilantro)
Cilantro and Mint Chutney is a most common chutney used in various cuisines. The method varies but mint and cilantro being the base for the chutney. It is so simple to make this chutney. If you have it handy in your refrigerator it saves a lot of time when you are in a hurry to whip up a tasty meal. I use it for my grilled cheese sandwich and as a condiment to fried food like samosa, pakora, bajji, for chaat and even for idli/dosa. It is one of the must have things in my refrigerator now. Try this delicious, simple and versatile chutney at home and make your life easy. Ingredients: Mint leaves- 1 cup (leaves only) Cilantro or Coriander leaves – 1 cup Green chilies – 4 Grated ginger – 1 tsp Garlic pods – 4 Grated coconut –...
Read More
Malai Kofta / Veg Balls in Creamy Tomato Sauce
Malai Kofta is an Indian vegetarian form of meatballs where veggies along with paneer (cottage cheese) is fried and cooked in creamy tomato sauce. This Malai Kofta will be very good with naan or any kind of rotis. Here is the step by step procedure for making koftas.. Time of Preparation : 1 hour No of Servings : 4 Spice level : 2 out of 5 Ingredients: For Koftas: Carrot Peas and Beans – 1 cup (boiled and strained completely) Potato – 1 cup (boiled and mashed) Paneer – 1 cup (grated) Green Chillies – 2 (finely chopped) Red chilli powder – 1/2 tsp Coriander powder – 1/2 tsp Garam masala – 1/2 tsp Salt – to taste Coriander – 2 tbsp (chopped) Cashews – 1 tbsp (chopped) Raisins – 2 tsp (chopped) Maida / Corn flour – 2...
Read More
Onion Tomato and Coriander Chutney
I like to have different kinds of chutneys for Idly and Dosa. Already there are two different versions of onion tomato chutney in SpicyTasty. This is another version of onion Tomato chutney with a slight twist. The addition of coriander gives a nice flavor to the chutney. Here is the recipe for the simple chutney.. Time of Preparation : 20 minutes Spice level : 3 out of 5 Ingredients: Onions – 1 1/4 cup (chopped) Tomatoes – 1 cup (chopped) Red chillies – 4 or 5 (according to spice level) Coriander leaves – 1/2 cup (chopped) Salt – to taste Oil 1 tbsp For Seasoning : Oil – 1 tsp Mustard seeds – 1/2 tsp Curry leaves – a few Method of Preparation: Heat oil in a pan and add the red chillies. Fry till they turn slightly dark...
Read More
Roti/Phulka – Indian Flat Bread
Phulka (Fulka) or Roti is an unleavened flat-bread from South Asia and a staple diet in many homes in India. Rotis are made from whole wheat flour dough which is rolled and cooked on a skillet and then over direct heat where it is puffed up. Roti is generally served with dal/pappu and with so many other curries (veg and non-veg). You can also spread some butter or ghee/clarified butter which is optional. When you cook on electric stove, a metal mesh is used since the coil is not suitable. If it is gas stove you can cook the rotis over direct heat. The metal mesh is generally available in the local Indian stores in the U.S. I do not use any oil for making rotis and it stays soft. You can roll up the remaining rotis in an aluminum foil...
Read More
Ginger Rasam / Inji Rasam
Almost everyday we prepare Rasam. I feel bored to have the same Milagu Rasam everyday. So I want to try different varieties of Rasam and today I made Ginger Rasam. I loved the flavor of ginger in the rasam. Guess everyone will like it :). Time of Preparation : 25 minutes No of Servings : 4 Spice level : 3 out of 5 Ingredients: Toor Dal – 3 tbsp Tomatoes(medium size) – 2 (Chopped) Tamarind – Gooseberry size Green Chilly – 1 (slitted lengthwise) Turmeric powder – 1/4 tsp Oil – 1/2 tsp Salt – to taste Ghee – 1/2 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coriander leaves – 2 tbsp Asafoetida – a pinch Masala to Grind: Oil – 1/2 tsp Red Chillies – 3 Toor Dal – 1/2 tsp Channa Dal –...
Read More
Chayote and Carrot Stir Fry – Chow Chow and Carrot Poriyal
Chayote is know as Chow Chow or Bengaluru Kathirikkai in tamil language. This pear shaped vegetable is low in calories and rich in nutrition. We commonly use this vegetable in sambar and other curries. Today I have made a simple chayote and carrot stir fry which can be served with rice or roti. A simple low calorie dish for everyday meal with lots of nutrients. Ingredients: Chayote or chow chow – 1 (big) Medium size carrots – 3 Finely chopped shallots or onions – 1/2 cup A few curry leaves Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of turmeric powder Salt to taste Masala to grind: Oil – 1/2 tsp Channa dal – 1 tbsp Dried red chilies – 2 Fennel seeds – 1/4 tsp Method of Preparation: Heat 1/2...
Read MoreChristmas Recipes
Recent Comments