Potato Wedges are easy to make and it is a wonderful appetizer for any parties. I made these for the Superbowl Party and it was a hit. I am a huge fan of Buffalo Wild Wings’ Potato Wedges with the buffalo sauce. That’s the inspiration for making this dish. All you need is potatoes and some regular ingredients from your pantry. Throw everything together and bake. It is as easy as you think. Wedges are ready. I have also given a recipe for a quick dip for the wedges. Check it out.

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Generally I prefer to eat fresh carrots rather than making any fry. But my mom used to make this carrot fry for my lunch box. Even those who hates carrot fry will like this.

Time of Preparation : 20 minutes
Spice level : 3
No of servings : 2

Ingredients:

• Carrots – 3 (cut into very small cubes)
• Onions – 1/3 cup (finely chopped)
• Cumin seeds – 1 tsp
• Curry leaves – a few
• Asafoetida – a pinch
• Turmeric powder – 1/4 tsp
• Sambar powder – 2 tsp (according to spice level)
• Salt – to tatse
• Oil – 2 tsp
• Besan flour – 1 1/2 tsp

Method of Preparation:

1. Heat oil in a pan and add the cumin seeds followed by asafotida and curry leaves.
2. Then add the onions and fry till they become translucent.
3. Add the turmeric powder, sambar powder and salt salt and toss for 2 minutes.
4. Then add the carrots and add some water and cover it with a lid.
5. Keep the flame low and let it cook for 10 to 15 minutes or until the carrots become soft.
6. Finally add the besan flour and fry for 5 minutes.
7. Serve hot with sambar rice or rasam rice.

Note:

• We can microwave the carrots for 5 minutes and reduce the cook time to 5 to 8 minutes.

© arthi for Spicy Tasty, 2012. | Permalink | 2 comments | Add to del.icio.us
Post tags: side-dish, side-dishes, veggie, veggies

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Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas.

Ingredients:

• Chopped onions – 2 cups
• Puree from 2 big roma tomatoes
• Fresh methi leaves (Fresh fenugreek leaves) – 3 cups
• Fried paneer – 1 cup (8 oz or 200 gram)
• Oil – 2 tbsp
• Ghee (clarified butter) – 1 tbsp
• Garlic cloves – 3
• A pinch of asafoetida
• Turmeric powder – 1/2 tsp
• Chili powder – 1 tbsp
• Kasoori methi (dried fenugreek leaves) – 3 tbsp
• Chicken masala or Chicken curry masala – 3 tsp (I used Shakthi masala, any brand would be fine.)
• Amchur powder – 1/2 tsp
• Unsalted Cashew nut – 2 tbsp
• Unsalted Almonds – 2 tbsp
• Milk – 3 to 4 tbsp
• Heavy cream – 1/2 cup
• Salt to taste
• Coriander leaves for garnishing

1. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.
2. Add onions and a little salt and saute until onions are soft and cooked.
3. Soak cashew and almonds in milk for 10 minutes and grind it to a paste.
4. Now add the tomato puree, turmeric powder, chili powder, chicken masala. If you do not have chicken masala, you may substitute it with kitchen king masala.
5. Cook for a minute and add 2 tbsp of kasoori methi by crushing it between your palms. Let it cook for 3 to 4 minutes over medium heat.
6. Add a little water and cook for another 5 minutes.
7. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 minutes.
8. Add 1 tbsp of kasoori methi and fried paneer.
9. Add some water and let it cook for 3 to 4 minutes. Garnish with chopped coriander leaves.
10. Serve hot with Roti or Pulao.

© Nithu for Spicy Tasty, 2012. | Permalink | 3 comments | Add to del.icio.us
Post tags: gravies, side-dishes, veggie

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This is my mom’s signature dish and a favorite for everyone in my family. She makes it almost every other weekend for us. And it gets over fast. If you are looking for a simple and spicy kuzhambu, then you are at the right place. It goes well with rice as well as dosa and idli and it stays long (almost a week) without spoiling since we add a lot of oil to it. Just add a couple of tablespoon of kuzhambu to rice. If it’s spicy, add a little sesame oil to the rice. I hope you enjoy this dish. Leave your comments.

Preparation time: 50 to 60 minutes

No. of servings: 8 to 10

Spice level: 4 out of 5

1. Heat a tsp of oil in a pan and add coriander seeds, dry rd chilies, channa dal, toor dal, urad dal, black pepper and some curry leaves. Fry until the lentils become golden brown.
2. Make 2 cups of tamarind juice from the whole tamarind.
3. Remove from heat, let it cool and grind along with some tamarind juice until smooth.
4. Heat 2 tbsp of oil in a deep pan and add mustard seeds and let it splutter.
5. Add cumin seeds and curry leaves. After a few seconds reduce heat and add peeled garlic and saute until light golden brown and soft.
6. Add chopped eggplant and sprinkle some water. Cover and cook until eggplant is soft and slightly mashed. Stir in between to avoid burning.
7. Add ground paste and the remaining tamarind juice and let it come to a boil over medium heat.
8. Add the remaining oil, mix and let it cook until eggplant is mashed and a nice gravy is formed. The gravy will spit oil when it is done.
9. Remove from heat and serve it with cooked rice. You can also have it as a side for dosa/idli.

© Nithu for Spicy Tasty, 2012. | Permalink | 5 comments | Add to del.icio.us
Post tags: kozhambu, veggie

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Today India is celebrating its 63rd Republic day. 26th of January is one of the three national holidays in India. It reminds me of my school days. My friends and I will be waiting for the flag to be hoisted so that they distribute sweets and candies. And then the cultural programs and other activities… Wow! those are wonderful memories. Okay, coming back to the present…today I have baked an Indian flag themed eggless chocolate cake with cream cheese frosting. This is simple and moist and a perfect eggless cake. I hope you all try this recipe at home and enjoy. Here yo go…

Preparation time: 80 minutes 

No. of servings: 8 to 10

Method of Preparation:

1. Preheat oven to 350º F.
2. Sift all the dry ingredients together in a mixing bowl and stir well.
3. Now mix all the wet ingredient except brewed coffee in a bowl and whisk.
4. Add the wet ingredients to the dry ingredients and beat well using a hand mixer or an electric mixer.
5. Add brewed coffee and beat until incorporated.
6. Grease an 8 inch square pan with butter or cooking spray and pour the batter. Bake for 35 minutes and reduce the temperature to 300º F and bake for another 3 minutes or until done.
7. Skewer or a tooth pick inserted in the center of the cake should come out clean.
8. Remove from oven and let it cool in the pan for 15 minutes and then transfer it to a wire rack and let it cool for 20 more minutes before icing the cake.

Cream Cheese Frosting:

1. In a mixing bowl, cream butter using an electric mixer and add cream cheese and beat until smooth and fluffy.
2. Add vanilla extract and mix well.
3. Slowly add confectioners sugar in three batches and beat at medium speed for around 2 to 3 minutes or until fluffy and smooth.

© Nithu for Spicy Tasty, 2012. | Permalink | 7 comments | Add to del.icio.us
Post tags: Baking, Eggless cake

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Time of Preparation : 15 minutes
Spice level : 2

Ingredients:

• Bread (Ciabatta) – 4
• Mozzarella cheese shredded – 1/4 cup
• Sun dried tomatoes – 1/4 cup
• Onions (thickly sliced) – 1/4 cup
• Red Bell pepper – 2 tbsp
• Spinach pesto – 1/4 cup

For Spinach Pesto:

• Spinach – 2 cups
• Pine nuts – 1/4 cup (toasted)
• Garlic Cloves – 2
• Salt – to taste
• Black pepper – 1/4 tsp
• Extra virgin olive oil – 1/4 cup
• Jalapeno pepper – 1/2
• Parmesan cheese – 1/4 cup (optional)

Method of Preparation:

1. Blend all the ingredients for pesto and grind it to a smooth paste without adding water.
2. Take 2 bread slices and spread the pesto.
3. Put around 1 tbsp of mozzarella cheese and add around 2 tbsp of onions, bell pepper and sun dried tomatoes.
4. Cover it with the other bread slice.
5. Keep it in the panini grill for around 5 minutes or until it is done.

Note:

• I have used spinach pesto. we can use basil pesto or Spinach and Arugula Pesto or any other pesto. we can get it from the stores too.
• We can add any vegetables like zucchini or cucumber which we use in sandwiches.

© arthi for Spicy Tasty, 2012. | Permalink | One comment | Add to del.icio.us
Post tags: breakfast, dinner, snacks

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Fusilli is spiral shaped pasta and is widely used . I have made a Spinach Arugula Pesto inspired by Giada’s Spicy Pesto. I have tweaked it according to my taste and it was creamy and delicious. If you like it more spicy add more jalapenos. I blanched spinach and arugula since I thought I may not like the raw taste of it and I was right. You can also add some basil leaves if you have. You can avoid cheese and use brown rice pasta to make it healthy. I hope you all like this dish.

Preparation time: 40 minutes

No. of servings: 5 to 6

Spice level: 2 out of 5

Ingredients:

• Arugula – 1 and 1/2 cups
• Spinach – 2 cups
• Avocado – 1
• One and half jalapeno pepper with seeds (adjust to taste)
• Sun dried tomatoes – 1/2 cup
• Garlic pods – 2
• Half lemon juice
• Walnut – 1/2 cup
• Pine nuts – 1/4 cup
• Extra virgin olive oil – 1/4 cup
• Parmesan cheese – 1/4 cup (optional)
• Salt and pepper
• Fusilli (Brown rice pasta) - 1 lb (450 gram)  (can substitute with any pasta)
• Pine nuts for garnishing

1. Bring a pot of water to a boil and add a little salt.
2. Keep ice water bath ready, a bowl filled with ice and cold water.
3. Add spinach to boiling water and leave it for 20 seconds. Strain it from hot water and plunge it in the ice water bath  and remove or strain after a few seconds. This is called blanching.
4. Repeat the same with arugula.
5. In a food processor, add blanched spinach and arugula along with avocado, lemon juice, walnuts, pine nuts, garlic, sun dried tomatoes, jalapenos, salt and pepper.
6. Pulse and add olive oil and grind it to a smooth paste. Pesto is ready.
7. Cook fusilli pasta according to package instructions. Reserve some pasta water.
8. Now combine the cooked pasta with the pesto. Add some pasta water to loosen up.
9. Sprinkle parmesan cheese and some pine nuts. You can use any other cheese such as Asiago or any nutty flavored cheese for garnishing. You can also avoid cheese if you want.
10. Serve it right away since the avocado in the pesto tends to change the fresh green color.

© Nithu for Spicy Tasty, 2012. | Permalink | 5 comments | Add to del.icio.us
Post tags: 28 day weight loss and detox diet, Gluten free, Italian, Pesto

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Time of preparation : 30 minutes
No of servings : 2 to 3
Spice level : 3

Ingredients:

• Cauliflower florets (washed and cut)- 1/2 cup
• Toor dal – 1/3 cup
• Water – 2 cups
• Onion (finely chopped) – 1/3 cup
• Tomato (chopped) – 1/2
• Green chillies – 4 (according to spice level)
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Oil – 1 tbsp

For Seasoning:

• Cinnamon stick – 1/2″
• Cloves – 2
• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Garlic – 4 (crushed)
• Curry leaves – a few
• Asafoetida – a pinch

Method of Preparation:

1. Pressure cook the dal with 2 cups of water and a pinch of turmeric powder and asafoetida.
2. We are going to use the dal water for this soup
3. Heat oil in a pan and add the green chillies followed by the onions.
4. Fry till they become translucent and add the tomatoes.
5. Add some salt, turmeric powder and add the cauliflower.Now add the dal water.
6. Cover them and cook until the florets become soft. Add some water if needed.
7. Keep oil in a pan and add all the items for seasoning.
8. Season the soup and serve hot or we can enjoy with rice instead of rasam.

© arthi for Spicy Tasty, 2012. | Permalink | 5 comments | Add to del.icio.us
Post tags: Soups, veggie

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Yogurt is produced by fermentation of milk using curd culture. Making curd or yogurt at home is really simple. You can also get fresh yogurt without any additives and can save some bucks. Yogurt is nutritious and try to add a small portion of yogurt in your meal everyday.

Step by step procedure for making yogurt at home.

Before that,  the main ingredient is curd culture. Try to use home made curd for fermenting milk. Once I tried to make curd from store bought yogurt and it turned out sticky and not upto the mark. So I would always prefer home made yogurt as culture.

• To prepare around 32 oz of yogurt, you need 48 oz or 1.4 liter of milk.
• Boil milk in a thick bottomed sauce pan over medium heat.
• Remove from heat and let it become warm.
• Transfer warm milk to your curd container and add 2 tbsp of curd or yogurt and mix well.
• Leave it overnight or 8 to 10 hours in a warm place.
• Yogurt is ready.

Few tips:

During winter, the fermentation process may take a longer than usual. If you have a conventional oven, you can preheat the oven for 3 to 4 minutes and keep the cultured milk inside overnight. This will fasten the process. Or keep it in near the stove.

© Nithu for Spicy Tasty, 2012. | Permalink | No comment | Add to del.icio.us
Post tags: Yogurt

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Hummus is a popular Middle Eastern dip generally served along with Pita Bread. It is a simple and delicious appetizer made with cooked chickpeas (garbanzo beans), Tahini paste (sesame paste), garlic, lemon juice, olive oil and salt. It can also be served with Falafel, flat bread, tortilla chips, fresh or partially steamed veggies, etc. You can always alter the recipe according to your taste. Say you can add more lemon juice or garlic if you like it tangy or garlicky. You can also make it more exciting by adding Jalapenos or olives or sun dried tomatoes, etc. I have added pickled jalapenos to my hummus since I like it spicy. Try this recipe at home and let me know your comments.

Preparation time: 20 minutes

Yield: 2 1/2 to 3 cups

Method of Preparation:

1. Drain canned chickpeas, wash and reserve the liquid.
2. If you are using dried chickpeas, then soak it overnight and pressure cook or boil until soft. Drain and reserve the liquid.
3. Now grind cooked chickpeas, garlic cloves, tahini sauce, lime juice in a food processor. Add some reserved liquid if it is too thick.
4. When it is coarse, add jalapenos and 2 tbsp of olive oil and grind until smooth.
5. Transfer it to a serving dish and add the remaining olive oil and sprinkle some cumin powder, chili powder and chopped jalapenos.

© Nithu for Spicy Tasty, 2012. | Permalink | One comment | Add to del.icio.us
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