23 November 2014

Schezwan Dosa Recipe |Mumbai Street Food

As i promised the surprise recipe is schezwan Dosai which is a famous mumbai street food.Very popular among the youngsters, kids, adults. The filling is made out of schezwan sauce,also there will be a spread over the dosa once its cooked, Its a kind of spicy stuffed dosai which is served with coconut chutney and sambhar.  as we all know that mumbai is famous for chat recipes and street food recipes. I have tasted many street food varieties over the trip to mumbai. 

Though i have not personally tasted this schezwan dosai in  Mumbai street food, it sounded good when i want to try something different using the Schezwan Sauce. Our family is pakka south indian foodie's, so this combination of indo chineese recipe is hit and i should admit that one of the great fusion recipe. 

I have given a clear instruction and explanation of how to prepare and how it can be customized. Pls go through it. I am sure your kids will love this fusion recipe. 

To see other popular streeet food category on this blog is 






21 November 2014

HomeMade Schezwan Sauce Recipe | How to Make Schezwan Sauce ?

I never  thought that i would prepare my own schezwan sauce at home. Yes i am a Spicy lover, But i always opt for plain Veg fried Rice, And hubby is just opposite who always wants Schezwan fried Rice. The making of own Sauce happened as i have 2  cups of left over cooked basmathi Rice. I thought i can make instant Schezwan Rice, But happened to make my Very own Schezwan Sauce. I searched google and came up with own variations and measurements. But this sauce is very handy , you can make multiple Chinese cuisine and some fusion recipes. Spicy lovers do make it bulk and treat yourself whenever you want. This is very handy and Tasty and spicy too.

Usually , Home made schezwan  sauce is prepared by keeping the flame high , so that you can feel the fiery smokey taste in the Rice and noodles. so when you prepare Make sure you are ready with all the mentioned ingredients. So you should be prepared before you start, because everything is going to be in high flame.In the below explanation i have clearly said about the change of high and low flame.please read it  before you proceed.
I do prepared the Schezwan fried Rice immediately Also captured :) But My next recipe is not Fried Rice , its something fusion  ! Guess ?What....I promise you will be surprised about the recipe.

18 November 2014

Ennai Kathirikai Kuzhambu | Brinjal Gravy (South indian Version)

I am a brinjal Lover, Do u know that ? Yes , you can see varieties of recipes here that i use to prepare with brinjal . I do make every week thrice. So it depends on what variety i get from market. some time i get a big one to do some Brinjal Tawa Masala some times medium size to make sambhar. Some Times Small variety we call it as pinchu (baby) to make pulikuzhambu as well simple stir fry. 

My pulizhambu recipe is very similar to this Ennai kathirikai kuzhambu , But here i have marinated the brinjal in the spicy powder. Which nicely blends while cooking and sauteing with tomato. This is one of the yummiest gravy among the south indian kuzhambu variety , Any one can try and can do the magic. 

What is Ennai Kathirikai Kuzhambu? 

Baby brinjal is stuffed with spice powders, then cooked with Tomato and tamarind Gravy with generous amt of oil. Which gives a yummiest thick gravy and can be paired up with Steam Rice. 

While serving with rice , it requires only 2 tbsp ,  as it has nice colors, you cannot take like other kuzhambu/Gravy quantity. Minimal Kuzhambu is enough for a plate. 




Spicy Masala Corn(cup corn) | Evening Snacks

Me and my mother are lover of Smoked Corn , which my amma use to do whenever she gets the corn.I always opt for plain cup corn yes butter +  salt version. But  My sister entire family loves masala corn. So this is for them. 

My sister daughter use to bug me for masala corn whenever she visits. I also got the opportunity to click ,this time i slightly changed the spicy version, instead of red chilly powder i used the chilly flakes, which is mild spicy and tasty. 

Do check out my other corn recipes 



16 November 2014

Veg Fried Rice (Indo chineese Version) | Restaurant Style Veg Fried Rice

I have already shared the veg fried Rice recipe, most of the people /readers knew that i am a hugeeee fan of this rice, also i would like to take it along with coconut chutney (weird combo) . Now i slowly adopting myself with the dry chineese combo for the fried rice, though not with gravy type. I usually take gravy(chineese version) with Phulka / naan , never tasted it with Fried Rice.

Last time when i updated the veg fried rice, i added soya sauce, and no color veggies . This time i wanted to try restaurant style veg fried rice, becoz i always fascinate about their separated long basmathi rice with colorful veggies , So i planned the side dish then proceed with my own variations, Yes i can say i am close to that, but still this time i have not added the soya sauce instead i added the Red chilly sauce. I am super happy with the result and separated long rice with colorful veggie?is n't it?

I have some left over basmathi rice, which i used it for the ghee rice, it was super hit at home . So try on guys i am sure you can surprise your family.
PS:
I have no idea how they take the rice using those sticks. It is just for the Photo i have kept it

14 November 2014

Kara chutney Recipe | Side dish for Idly / Dosai

Its been really long of posting chutney recipes, So sudden thought makes me to try this kara chutney, Name itself is tempting right? The taste also tempts you to go head with one more idly . Yes its indeed delicious and spicy chutney, If you do not want spicy chutney check out my other Chutney recipes, But this one is apt spicy flavored chutney, so no compromise on spicy part. The tempering of chutney is done with sesame oil so it will balance the spicy taste, So not to worry about that. 

I have given two method of tempering , you can adopt any one, personally prefer the second method which is raw but tempered. This kara chutney is a chettinadu special recipe which is prepared for the accompaniments for the vella paniyaram/ idly / dosai. Chettinadu recipes are famous for the unique flavor, and freshly prepared masala's. I am sure this chutney has a special place in your house after you tried. 

This cute bowl from Kalpana(lifewithspices) . she gave me long month back, i was waiting for the right recipe to use this bowl . Felt its good for chutney. So today i got the opportunity to shoot Thanks kalpana, its indeed cute, and i loved my shoot. 

13 November 2014

Varagu Arisi Upma (kodo millet recipes) | Millet Recipes

Past one year , i have been tasting/making millet recipe in my home, though i have not updated much, i have tasted many varieties, Be it kanji , or briyani or pulao , we can just completely replace the Rice, Its Very healthy and most of all Its Filling.  Millet has many health benefits .

What is millets? 

Millet are the group of  highly variable small seeded grasses. widely grown around the world as cereal crops or grains forfodder and human food.The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa (source wiki ) 

Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus. , millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. (source Google) 
The below picture is the Varagu Arisi / Kodomillet. 



Preparation Time : 10 minutes
Cooking time : less than 20 minutes
Servings - 3 people.

Ingredients:

Varagu Rice - 3/4 cup
Mixed vegetables - 1/2 cup
salt - as required
red chilly - 3 nos
hot water - 2 cup + 1/4 cup
ginger - 1 tsp grated.
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
oil - 1 tbsp
curry leaves - few to temper


Method:
Finely chop the vegetables, i have used onion, yellow pepper few beans, carrot and potato. If u like you can use Tomato too , Heat the kadai and pour the oil once hot add the mustard seeds once cracked add the urad dal , then add the red chilly or green chilly , then add mixed vegetable. saute it for a minute.
.

Cook the vegetable in the medium flame till its half cooked Mean while boil the water. Once the vegetables are half cooked, add the salt and varagu rice(kodo millet recipes) , and mix well, once everything blend, add the 2 cup of  hot water and mix once again. keep the flame in the medium and close the kadai.

wait for 10 minutes and open the lid, you can see the cooked Upma, if not wait for  5 more minutes and open , just give a nice mix,.. Yes your upma are ready.if u feel still the upma is not cooked then add the 1/4 cup of hot water again and keep the flame in the medium. then open and see the cooked upma . Just serve it with Coconut chutney / other chutneys or sambhar


Note:
  • I would suggest to try this upma with Varugu, samai or kudraivalli millet than kambu or thinai.
  • You can avoid the Onion completely and can make no onion and no version of upma.
  • Hot water gives the cooking of upma much more easier, 
  • If u are trying with other Millet varieties the water ratio may differ. 
  • It stayed good till night . 


12 November 2014

Guacamole Dip | Vegetarian Dip Recipes

Chennai weather is damm good ,  some toasted sandwich and cup of Tea is the right way to enjoy the climate, Heard the weather condition continues for next two days . Coming to today recipe is a vegetarian Dip which can be used for the fried recipes as well as stuffing for the sandwiches. It is prepared using the Avocado Fruit, and the name of the recipe is GUACAMOLE 

Guacamole is an avocado based dip that originated from the aztecs in Mexico. It has also become a part of american dip, salad, condiment . It is traditional made by smashing the avocado and sea salt using the mortal and pestle.some recipes call for onion ,tomato , coriander leaves,  lime juice and green chilly & some additional seasonings. (source wiki)

I have taken as such, infact i loved the dip a lot, i do not expect any tortilla chips or bread to make sandwiches. I have prepared this recipe couple of months back. I totally forgot, when i checked my draft i thought this is a right time to post ,Pls try and give me the feed back . Please ensure you are using the Ripe Avocado. 



11 November 2014

Keerai Molagootal Recipe | Molagootal Recipe

Weekly twice Keerai has a place in my kitchen. I make it three ways .One is kootu with coconut and jeera combination. Other one is Keerai sambhar with Toor dal , Finally i make pooriyal for the Rice. Apart from that i never tried anything using keerai. Yes, though i prepared dal varieties, and palak paneer. Couple of week back i happened to see one molagootal recipe, using spinach, in sona spill the spice page. I fall in love with the picture. And when i go through the recipe, it has a coconut and dal combination which i never tasted. 

Immediately i tried in my kitchen next day, it came out seriously well and i had it with rice and chapathi for dinner. I always takes greens with respect to health facts,  never loved it so much. Molagootal is very different and its tasty. And she mentioned that palakkad iyer prepare this way. I am super happy about the result. 

So What is molagootal? Its a palakad iyer dish . Its is basically prepared using vegetables and lentils and simmered in coconut gravy It can also be prepared using different vegetables too. Basic veggies are Ashgourd and Yam, or Keerai (Spinach), Its more like kootu but bit runny so it can be served for the Hot steam Rice. Usally its served with thogayal or pachadi. I served it with Dangaar pachadi . I had a fabulous day



Preparation Time : 10 minutes
Cooking Time : 30 minutes
Servings - 4 people .
Recipes source :  SpilltheSpice

Ingredients :

Green leaves - 1 bunch (close to some 3 to 3 1/2 cups after chopping)
I have used pasalai keerai which is spinach .
Toor dal - 1/2 cup (before cooking measurements)
salt - as required
turmeric powder - a pinch
Green chilly - 1 nos cut in to thin slit.
hing - a pinch

To temper :

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp

To fry and grind

oil - 1tsp
urad dal - 2 tbsp
red chilly - 4 to 5
Jeera - 2 tsp
coconut - 1/2 cup shredded.

Pressure cook toor Dal by adding the turmeric and hing . Once cooked just smash the dal and keep aside.

Method:

Was the green twice and chop it . Add the chopped green to the kadai and pour the water , immerse level is enough, add the green chilly and allow it to boil . once boiled keep the flame in to the medium

While green are boiling, add the tsp of oil in the kadai and saute the urad dal ,jeera and red chilly and saute till the color changes off the flame grind it along with coconut , pour little water while grinding. Then add this grind coconut paste to the boiling green and mix well.

Allow it to boil , once everything blend nicely add the smashed toor dal mixture and adjust salt. Mix well. Finally temper the items given under "To temper" . off the flame. Serve it for Hot rice along with some fried papad and some thogayal.

Note:

  • Instead of greens mixed vegetable can be used. 
  • The thickness can be adjusted according to the family need. 
  • Caution needed while adding the red chilly as we are using the only spice for this molagootal. 
  • I have used kashmiri red chilly i feel it was good enough with color and taste 

10 November 2014

Onion Uthappam Recipe | Easy Breakfast Recipe

I took a two complete days break from my Routine,  Yes, it was much expected break as he was working for the continuous 3 weeks with very very less break . We had many plans for the past two days and end up in pondicherry , So we enjoyed the two days in pondicherry itself. I had a few learning in my camera too . Yes husband was the model :D

Its tough to back to routine. But No other way ., Today recipe is one of the favorite to people in south indian. It s variety dosai and called Onion Uthapam. Our family all time favorite ,I prepare occasionally . lazy for the cutting shallots. Dosai is a South indian Breakfast  and you can make n no of variety out of the batter. I do make Mysore masala dosai, mixed vegetable dosai and some healthy oats dosai,  But this onion takes a rare place. But this time for the blog post , i did , seriously i fall in love with shallots and dosai combination , i am sure i will try this many more times.

My amma method of  manking onion uthapam is entirely different. Though the ingredients are same, the process of she makes is not in Tawa , its kadai , Sounds different right? I am sure try that method, i can confidently says it taste better than tawa. She makes sauteing the onion in the kadai and pour the batter, some time pour the batter and pour the onion, both the way it taste good, she preferably use ghee mixing with oil combination for drizzling. I just given the measurement for only 2 members and that too for only 2 dosai when u are planning it for a big family , prepare everything in advance.