!!!spice-india!!!

New home...............

2010-07-08T15:07:00.000-07:00

Hi friends,

It has been long time meeting you people. Few people would have wondered as were i went, and what am i up toooooo. And the answer is "here i come".......................

I know there was a big pause from me, and the reason behind it is a happy move. Yes we moved house. We purchased a house in UK. It was a happy thing but at the same time more exciting and difficult too. I really had such a wonderful experience and learnt so many DIY jobs. Yes, i was on the go to make the house a home. So i decided o renew all things according to my taste. Haaaaaaaaaa........We totally changed the house flooring, painting, carpets........etc. I could really start to feel the freshness. Then come the most toughest part......(moving thing)arranging them. Then the furnishing, Lighting, blinds, curtains, cushions, and all interior decoration works including wall panels. Then House warming function, get togethers, parties, treats............( My mom and mother-in law arrived)

Haaaaaaaaaaaaaaa, no time to breath. But now its almost everything settled and i am back on track.............

I thank all friends who send messages to spice-india thro contact form. There were so many people requesting for few new recipes, and people who contacted me for the missing links, and few other asking for spice-india version of recipes.......etc. I thank you all for your support and a long wait. I will post your request one by one, also correct the links too. Start looking out for more exciting recipes that coming on your way.

And my next recipe coming on your way is Prawn pickle, requested by a particular visitor named " Chandana Sivakumar" from US. So guys i hope you will surely love the recipe. So keep checking..........Till then take care,

With luv

Lavanya Sivavijayakumar........

Fried Chicken Fried Rice

2010-04-14T13:23:00.000-07:00

Hi friends, its me here again with a different dish. Trust me you will surely love it. Fried Chicken fried rice???.... Hope it may sound different, but it tastes good. It is a good way to make this with left over chicken, but to be very frank with you, in my house, i never come across a any time the chicken to get left over. So i prepare the fried chicken just to make this dish. My hubby and daughter love it so much more than the normal chicken fried rice. More of all its so simple to make once you prepare the chicken.

For this recipe you first need to prepare the fried chicken. For this preparation visit Deep fried chicken.

Ingredients :

Chicken - ( 200 grms) Deep fried as told in the recipe.

Spring Onions - 2 ( Chopped finely)

Capsicum - Red and green colour ( Chopped length wise)

Green chilly - 3 ( chopped)

Ginger and garlic paste - 2 tsp

Seasame oil - 5 tsp

Salt - To taste

Soya sauce - 1 to 2 tsp

Ajinomoto - 2 pinch

Basmathi rice - 1 cup cooked. ( With 1 : 2 water and rice ratio) and cool it.

Preparation :

*First prepare the deep fried chicken as mentioned, then cut it into small pieces as shown below

* Then take a pan, add the oil, then add the spring onions and fry it, then add the capsicums and fry for few mins, then add the green chillies and fry it.

* Then add te ginger and garlic paste and fry till the raw smell disappears.

* Now add the cooked and cooled rice to the pan, and mix well.

* Now add the Ajinomoto and soya sauce and salt and mix together.

* Add the prepared chicken to the rice.

* Mix well, and check for the taste.

* Hmmmmmmm yummy Spice-India special fried chicken fried rice is ready to be served.

Serve hot, and enjoy yours.

Sura Puttu

2010-03-10T16:00:00.000-08:00

Hi friends, Today i am going to post the recipe for sura puttu. Sura ( shark ) is a type of fish variety. Being in UK, its has become very rare to get this fish. One day when i was shopping at an Indian store, i found this fish in the frozen section. So i immedietly picked one pack. It will always taste better if we could get a fresh fish. But on the other hand something is better than nothing. But even with frozen fish it tasted great. Its a very simple yet delicous dish. Everyone will love this recipe with no doubt. Even my daughter "Trisa" who is just 3 years loved this so much that she asked for more and more. People prepare this sura puttu recipe in many different methods. And i prepare it this way, and i bet you will love it. So....Here is the recipe just for you.

Ingredients :

Sura ( Shark) fish - 2 ( cleaned and sliced)
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - To fry
Onion - 1 ( finely chopped)
Green chilly - 2 ( cut length wise)
Garlic - 3 pullu
Ginger and garlic paste - 3 tsp
Salt - To taste

Preparation :

* First chop the fish and clean it very well.

* Now add the fish to the steamer and steam cook it for 15 to 20 mins.

* As i dont have a seperate steamer, i use my electric rice cooker with the steamer. So place it on the steamer tray, fill the cooker vessel with water and steam cook it for 15 - 20 mins

* Then cool it, and remove the skin off.

* Then scramble the fish very well.

* Now add the turmeric powder, salt and chilly powder and mix well.

* Now take a pan, add oil and a dd the ginger and garlic paste and fry till the raw smells disappear.

* Then add the onion, green chilly and garlic and fry well

* Then add the prepared fish to the pan, and mix well. ( Dont add water). Keep mixing it making sure it does not stick to the bottom to the pan.
* You should keep cooking unt il the fish comes out to the granted coconut texture.Thats all... The yummy and spicy sura puttu is ready.....Serve hot.

Kadai Paneer

2010-02-12T15:30:00.000-08:00

Kadai paneer is another spicy, simple and yet tasty dish. I often make this for Naan, paratha, roti or chapathi, and even for mixed rice like ghee rice, pulav rice etc. Now of our spice-india visitor requested for this recipe. So here i am posting the recipe for kadai paneer. So here is the recipe just for you.

Ingredients :

Paneer - 150 grms ( Chopped into small cubes)
Onion - 1 ( Chopped finely)
Coriander seeds - 1 tsp
Red dry chilly - 5 - 6
cumin seeds - 1/2 tsp
Capsicum - red 1/2 and green colour 1/2chopped into cubes ( Optional)
Chilly powder - 1/4 tsp
Salt - To taste
Oil - 5 - 6 tsp ( And some to fry the paneer)

Masala items :

Clove - 2
Bay leaves - 1
cinnamon stick - 1 small piece

Preparation :

* First take a pan, add oil and add the chopped paneer and fry till golden brown. * Keep the paneer aside.
* Now in the same kadai, add the masala item and fry
* Then add cumin seeds, coriander seeds, and chopped onion and fry till golden brown.
* Then add the dry red chillies and fry for few mins.

* Then add the chopped capsicums and fry for few mins until they become soft and tender.
* Now add the fried paneer and mix well.

* Add the chilly powder and salt and mix well.
* Then add 1/2 cup of water and cook in medium flame until the oil starts to come out.

Hmmmmm, yummy and spicy kadai paneer is ready. Serve hot........

Naan Bread

2010-01-24T15:13:00.000-08:00

Hi friends, its me again, today i am with the recipe for Naan recipe. One of our spice-india visitor Marianne, requested for this recipe. And here is the recipe for Marianne, and all other visitor who love naan bread. Naan bread is orignally a punjabi recipe, though it is done with tandoori stove, i often prepare this with our home oven. It goes very well with any type of paneer, chicken curry etc. So here is the recipe just for you.....

Ingredients :

All purpose flour ( Maida ) - 1 and 1/2 cup
Egg - 1 (Optional ) , if you dont prefer to use egg, then use 1/2 cup of yogurt.
Yeast - 1 tsp ( Dissolve yeast with 1/2 cup of luke warm water)
Oil - 3 tsp ( And little more to apply on your hands.
Warm water - 1/2 cup
Baking soda - pinch
Salt - to taste ( 1/2 tsp)

Preparation :

* Take one tsp of yeast and dissolve in luke warm water and leave it for few mins.

* Now take a bowl, add the all purpose flour, add salt, pinch of baking soda and mix well.

* Now add 2 tsp of oil, and add the egg. ( If you dont prefer to add egg, then add yogurt) and mix well. * Now add the yeast water and mix well, till the dough comes without sticking. Add oil to your hands and keep mixing well, till they become very soft.

* Keep it aside for 3 - 4 hours, and allow the dough to raise.
* After 4 hours the dough would had raised high, as shown in the picture below.

* Now again apply some oil, and mix again, and make it into equal size balls as below.

* Now roll it by adding some all purpose flour, to avoid it from sticking. ( Roll it bit thick, do not roll it too thin.)

* Roll it with a roller and pull to one side, to bring the naan shape.

* Pre-heat the oven at 500 degree for 30 mins.

* Place the rolled dough on to the baking tray, and place it in the oven. It will take 3 - 4 mins to cook, then turn to the other size and cook for another 1 min.

* Wow, the yummy, hot and soft naan is ready, so now apply some butter over it and serve hot with some spicy curry. I served it with spicy kadai paneer.

Enjoy yours.........

Fish Kuzhambu ( Chennai style)

2010-01-09T15:40:00.000-08:00

Hi friends, I am back after a long break. Had a very long break for christmas/ new year . It was real fun having friends around and having great lunch and Dinner together. Now things are back to routine and i prepare myself to come out of that holiday mood. Gosh.....i shoud not forget to talk about the climate here in UK. It started to snow and its really horribly Cold.........Haaaaaaa.......they say the temperature is going to be the same for another week........Its almost -3 during the day and -10 at night. .......Haaaaaaaaa Can't help myself sitting on the heater, and making my hubby to worry about the current bill.....Hahaha....Well, to make everything better i cook all fresh and have hot and spicy. So here comes the recipe for fish kuzhambu. Fish kuzhambu are made in many ways. I already have posted one, which my grandmother use to prepare , but today i am going to post the one that we usually prepare in chennai. So its Chennai syle fish kuzhambu. Well here is the recipe just for you.

Ingredients :

Fish - 1 kg ( Cleaned and sliced into small pieces)
Small Onion - 20 ( Preferably small onion, because it adds taste, but i often dont get in Uk, so in that case i use the big green onions) ( Chopped finely)
Garlic - 1 full ( peeled)
Curry leaves - 1 stem
Fenugreek seeds - 1 tsp
Tomato - 2 ( Chopped )
Mustard seeds - 1/2 tsp
Ginger and Garlic paste - 3 tsp
Tamarind juice - 3 cups ( Take a orange size tamaride and soak it in 3 cups of warm water and after little while squeece and extract the juice)
Chilly powder - 1 tsp
Corinader powder - 1 tsp
Kashmire Chilly powder - 1/2 tsp
turmeric powder - 1/2 tsp
Salt - To taste
Oil - To fry

Preparation :

* Take a pan, heat oil and add the mustard, fenugreek seeds and fry. Then add the chopped garlic and onion and fry till golden brown.

* Then add the curry leaves and fry for few mins.
* Add the ginger and garlic paste and fry till the raw smells disappears.
* Then add the chopped tomatoes and fry.
* Now add the tamarind juice , and then add the kashmire chilly, chilly powder, coriander powder, turmeric powder and salt.

* Allow it to cook for 20 - 30 mins ( Till the oil starts to come out)

* Check for the taste. Finally add the cleaned fish and cook for another 5 mins closing the lid.

Hmmmmm......finally serve hot with plain rice........It would usually be much more taster on next day.....Just enjoy your plate.........

Tandoori Chicken

2009-12-21T12:56:00.000-08:00

Tandoori chicken, the name itself makes many peoples mouth water....Hmmmmmmmmmm , including me. Its one of my very very fav dish. When my mom came to UK, i prepared this for her. With no doubt she was so pleased and impressed by the taste. And accepted me to be a real good cook. Hahaha, from then, she started to tell all her friends and relatives about my cooking talent. Hahhaaa, one of the dish that took my name a one step forward. Very glad about that. Well, the recipe is very simple, yet very very tasty. I had the step by step pictures, but i think i missed it during the data transfer from my old Laptop to the new. But hope it should be somewhere in the memory stick. But never mind, will find it soon and post the pictures for you. But today i am here to give you the recipe..........So, here is the recipe just for you..........

Ingredients :

Chicken - 5 ( Leg pieces)
Chilly powder - 3 tsp
Turmeric powder - 1/2 tsp
Salt - To taste
Ginger and garlic paste - 5 tsp
Tandoori Powder - 2 tsp ( Optional ), but if you dont manage to get, then dont worry, add 2 tsp coriander powder, 1 tsp cumin powder , and 1/2 tsp garam masala, and little bit of extra chilly powder for the spice.
Rice flour - 3 tsp
Corn flour - 5 tsp
Red colouring powder - 1/4 tsp
Yogurt - 1/2 cup
Oil - to coat.

Preparation :

* First take the chicken pieces, and remove the skin if you perfer ( But i prefer to have it)and wash it.
* Make some cuts on to the chicken flesh ( This is just for the masala to get in.
* Noe except chicken mix all the other ingredients and make into a paste. Make it a thick paste. If it becomes watery, then add little of corn flour to make it thick paste
* Make sure the paste is sufficient to coat all the leg pieces, ( Check for spice and salt).
* Now coat each chicken leg pieces with the masala paste,making sure you apply generously , and also apply into the cuts you made on to the chicken.
* Keep it in the fridge for atleast 30 mins. ( The more time you leave is good) ( I also do this a day before my friends arrive home, and keep it in the fridge for overnight , so that the masala gets in very well)
*Now preheat the Oven at 200 degree Cel for 25 - 30 mins.
* Take the marinated chicken, keep it on the grilling tray, and keep it inside the oven and cook for 15 mins.( turning the chicken inbetween)
* Take out and coat the chicken with oil ( Using brush) and keep it in the oven for 20 mins, also turning the grill. Set the grill for high. ( Make sure you turn the chicken in between and coat it again with the oil.)
* It would take approx 30- 45 mins for the chicken to be cooked. ( But make sure you check )

Hmmmmmmmmm yummy Tandoori chicken is ready to be served hot with some fries and chilly sauce.

The red colour of the chicken is very inviting, so always make sure you make enough and store few for yourself. Hahahah.........ENJOY....

Madras Chicken

2009-12-11T15:05:00.000-08:00

Hi friends, i know it has been very long time, Its all because of my little princess, who always keep me busy all the time. And particularlly with the christmas nearing , she is having a great time participating in the pre-school production. She was a little snow man. Hooo...just bless her. Well, coming back to the recipe, Madras chicken is one of Chef Dhamodharan's recipe. I just made few alteration to suit my taste. In this recipe chicken is cooked with spices, which really gives a fantastic taste. The spices really worked very well here. The garlic just brings out the fantastic flavour, which in turn pushes us to eat more......( Hmmmm......be aware if you are on diet). hehehehehe. Well.....here is the recipe just for you.

Ingredients :

Chicken - 500grms ( Boneless , chopped in small pieces)
Big onion - 1 ( Chopped finely chopped)
Tomato - 1 and half ( Chopped finely)
Dry Red Chilly - 5
Pepper - 1 tsp
Turmeric powder - 1/2 tsp
Garlic - 10 pallu
Ginger - small piece
Curry leaves - 1 stem ( Optional )
Coriander leaves - 1/2 cup
Oil - to fry
Cashew nuts - 5
cloves - 1
cinnamon stick - 1 small piece
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt - To taste

Preparation :

* Clean the chicken , cut into small pieces, and then marinate with salt and turmeric powder and keep it in the fridge for atleast 1 hrs.

* In the mean time, add dry red chilly, mustard seeds, cinnamon stick, cloves, garlic and ginger in the mixer grinder and grind it into fine taste by adding some water.

* Now take the marinated chicken, and fry it in the oil. Keep it aside.

*Now in the same oil, add the chopped onion and fry well. If you are using the curry leaves, then add it now.

* Then Add the grinded masala to the onion, and fry for few mins till the raw smell disappears.
* Then add the chopped tomatoes, fried chicken and coriander leaves and mix well.
* Grind the cashew nuts into paste by adding water, and add it now.

* Then add the water to it. ( The water i added in the pictures looks white, its just beacause i poured it in the cup in which the cashew paste for kept....Not to waste the rest you see.........( Just what our mom's do ).....), So dont get confused with it please.

* Add the salt, and cook.

* Cook until the chicken comes out dry, and the oil starts to come out.

Hmmmmmm.........what else you are waiting, just garnish some coriander leaves and serve hot.

Enjoy..........

Capsicum Soup ( Microwave cooking)

2009-11-28T14:04:00.000-08:00

Hi friends, How are you doing. I am dam sure you would rocking asusual. Well today, i am going to post the recipe of capsicum soup. Honestly speaking, i am not a great fan of this, but i often do this for the daughter who loves it, so i prepare it with less ingredients in microwave, because its more easy and quick. So, here comes the microwave version of the simple capsicum soup.

Ingredients :

Capsicum - 4 ( Medium sized) Washed and cut into small pieces
Tomatoes - 2 ( chopped)
Water - 2 cups
Pepper - 1/2 or 1 tsp (according to spice you prefer)
Butter - 1 tsp
Cheese spread - 2 tsp

Preparation :

* Take a microwave bowl, add capsicum, tomatoes and 1 cup of water and microwave for 5 mins.

* Then allow it to cool.
* Then grind it mixer by adding some more water.
* Filter it, for any chunks.

* Then add the rest of the ingredients ( Milk, pepper, salt, cheese spread and butter), and microwave it for another 6- 8 mins.

The simple aned quick capsicum soup is ready. Serve hot.

Eggplant fry / Aubergine fry

2009-11-22T15:20:00.000-08:00

Hi friends, today i am posting the recipe of eggplant fry. Once of the most easiest, tastiest, simple and yummy recipe. I always make this, when i come home late, and dont like to take a take-away or go to restaurant. In those busy and unusual days, i find eggplant in my fridge, then i prepared a simple dhal and do this fry. Because its so simple and very quick to make.

Ingredients :

Eggplant - 1 ( Big)
Chilly powder - 1 and half tsp
Turmeric powder - 1/4 tsp
Salt - To taste
Ginger and garlic paste - 3 tsp (Optional)
Red food colouring - a pinch
Cornflour - 3 tsp
Rice Flour - 2 tsp
Oil - To fry

Preparation :

* First clean the eggplant, then cut it in thin slices as shown below.

* Then mix all other ingredients except oil and make it a paste using using.

* Then apply the prepared masala to each and every eggplant generously.

* You need not keep this in the fridge, just fry it immedietly.

* Take a pan, add oil and heat it. When the oil is hot, add the eggplant and deep fry it.

* The keep it in a plate covered with tissue to observe excess oil.

The yummy and simple eggplant fry is ready, serve hot and crispy. ( It make a good alternative for a fish fry....ahahaha). Enjoy.....

Kadai / Kadhai Chicken

2009-11-18T07:04:00.000-08:00

Hi freinds, Today i am going to post the recipe for Kadai /kadhai chicken. Its one of my hubbies fav. He loves to have it with rice or roti or chappati. When ever i prepare this dish, its always not sufficient for that day. Once again, this dish is prepared in different ways by different people, but what i post here is the method that i use. So here is the recipe just for you.

Ingredients :

Chicken - 1 kg ( With bone) ( Washed and cleaned , and chopped in medium sized piece)

Big Onion - 2 ( Chopped )

Tomatoes - 3 - 4 ( Chopped )

Chilly powder - 1 and half tsp

Salt - To taste

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Garam Masala - 1/2 tsp

Oil - 3 - 5 tsp

Coriander leaves - To garnish

Ginger and Garlic paste - 3 -4 tsp

Green Capsicum - 1/2 ( cut into small squares ) ( Optional)

Masala items :

Cloves - 2

Green Cardamons - 3

Cinnamon sticks - 2 - 3 ( small pieces )

Preparation :

* First clean the chicken, cut it into small medium pieces.

* Marinate the chicken with 1/4 chilly powder, pinch of turmeric, and 2 tsp ginger and garlic paste, and 1/4 tsp of salt. Now tranfer it in a pressure cooker and add 1/2 cup of water and pressur cook it . ( Remember , don't add lot of water). Pressure cook it for 2 whistles.

* In the mean time, take a pan, add oil, add chopped onion and fry till golden brown.

* Add the tomatoes and fry well, and then add the ginger and garlic paste.

* Now grind the mixtrue to paste ( Dont grind it to very fine paste thou)

* Then take a another kadai, add oil , and add the masala items.

* If you are adding capsicum then add it now and cook for 3 -5 mins, till they become soft.Then add the grinded mixture , and mix well.

* Now add the chilly powder, coriander powder, turmeric powder and cook for few mins.

* Now add the steam cooked chicken pieces. ( If you have any water left in the pressure cooker, then add that water also to the mixture, it will really add up the taste)

* Now check for salt and add some more if needed.

* Keep cooking , by carefully mixing gently.

* Cook until all the oil starts to come out.

* At this stage add the garam masala.

Finally add the coriander leaves and serve hot..........Your Kadai chicken is ready now....Enjoy yours.

( If you prefer, then you could make it more gravy by adding more onion and tomatoes).

Gobi Manchurian

2009-11-04T16:53:00.000-08:00

Hi friends, Today i am going to post the recipe for Gopi Manchurian. I was requested by Mrs Arthi Vijay. A busy mom who really started to explore cooking to impress her 1 and half year old kid. Its so nice to see people contacting me, and asking for more n more different recipe. I really feel happy for it...well, coming back to this gobi manchurian - I have made it bit dry to suit my day. You could always make more gravy. Well, an extra water would do all the magic. So here is the recipe just for you....

Ingredients :

Cauliflower - 1/2 ( Broken into small florets)
Big Onion - 1 ( Chopped lenth wise)
Green Chilly -2 ( chopped lengthwise)
Garlic - 2 ( Chopped into small pieces)
Ginger - small piece chopped finely
Chilly powder - 1/2 tsp ( Optional , You can add it if you wish it to be bit more spicy)
Salt - To taste
Oil - To fry
Corn flour water - ( 1 tsp of cornflour mixed with 1/2 cup water, if you need more gravy, then mix more accordingly)
Lime Juice - 2 - 5 drops
Soya Sauce - 1/2 tsp
Ajinomoto - a pinch
Pepper - 1/2 tsp
Plain flour - 5 tsp
Cornflour - 6 -7 tsp
Red food Colouring - 2 pinch

Preparation :

* First cut the cauliflower into small pieces.
* Then put it in a vessel, add water and pinch of salt and cook it for 5 - 7 mins.
* Drain the water, allow it to cool.
* Then take a vessel add the plain flour, cornflour, pepper and salt, mix everything together and make it into a paste adding some water. Then add the cauliflowers in it and mix well, making sure you geenrously coat cauliflower with the mixture.
* keep it aside.
Now take a heavy bottomed pan/kadai, then add oil, add the chopped garlic and ginger pieces and fry it.
* Then add the onion and fry till golden brown.
* Now add the green chillies and fry for few mins.

* Then add the chilly powder ( optional)
* Add soya sauce, ajinomoto and cook for few more mins.
* Then add the cornflour water, and salt and cook until the mixture is thick. If you want more gravy, then add more water to it.

* Now add the food coloruing. Mix well keep it aside.
* Finally deep fry the cauliflower, and add it to the prepared mixture . ( I prefer frying the caulifower finally and adding it , just to retain its crispness)

* Then finally squeece some lime juice , and serve hot.....

Your Yummy, spicy Gobi Manchurian is ready to be served, Enjoy...

Saag Paneer

2009-10-23T15:22:00.000-07:00

Saag paneer is one of the famous dish in all Indian Takeway. Its almost a fav dish of many. It is a very simple dish is cook, when you have all Ingridents handy. Here is the recipe just for you.

Ingredients :

Saag : 2 bunch
Paneer : 250 grms ( Cut into cubes)
Mustard Seeds - 1/2 tsp
Garlic : 2 ( Crushed)
Ginger and garlic paste : 2 tsp
Big Onions : 1 ( medium size) ( Chopped finely)
Green chilly : 1 ( Sliced lenth wise)
Tomato : 1 ( Chopped finely)
Chilly powder : 1/2 tsp
Garam Masala : 1 tsp
Salt : To taste
Oil : To fry ( 2 -3 tsp)
Yogurt : 3 tsp
Water : !/4 cup

Preparation :

* First clean the saag leaves, and cut the bottom stem.

* Chop the leaves and keep it in a vessel, with very less water and cook for few mins. * Cover the vessel and cook. The saag leaves will shrink and at becomes soft. At this time, take out squeece the water from it firmly pressing it with your hands. Try to take out as much as water as possible. * Now take a pan, add oil and add the mustard seeds.
* Then add the crushed garlic and green chilly and fry for few mins. * Then add the chopped onions and fry till golden brown.
* Now add the ginger and garlic paste, and fry till the raw smell disappears.

* Then add the chopped tomato and fry till they are soft.

* Now add the chilly powder, garam masala and salt. * Then add the cooked saag leaves to the pan and mix well.
* Then take 1/4 water and add the yogurt and beat well. Add this mixture to it.
* Finally add the chopped paneer pieces to it. Mix everrything well, and cook for another 3 - 5 mins. Hmmmmmmm the yummy saag paneer is ready to e served. You could make it dry of little bit greasy. Well, have your way. It would really taste great anyway. It goes very well with plain rice or any Indian bread like Naan, capathi, Roti etc. ENJOY....

Chilli Chicken

2009-10-15T13:50:00.000-07:00

Hi friends, Here is the recipe for chilli chicken with step by step pictures. One of the visitor named Mrs Hema Balakrishnan, got married recently and moved to Florida asked me for the recipe with step by step images. Well, she also mentioned she is very new to the cooking. Well Hema , i would love to wish you a happy married life, and also would like to say, that i was also the same when i got married.....but now i learnt cooking is such a fun and easy task when we know what we are up to. Friends, my first recipe on spice-india was chilli chicken, but i did not start it with step by step pictures. So here i am glad to re post my first fav recipe with step by step instruction and pictures. I am really happy and glad to see people posting me and asking for recipes. Well, here is the recipe just for you..........

Ingredients :

Chicken - 500grm ( Skinless and boneless. Chop into small pieces)
Corn flour - 10 tsp
Plain flour - 10 tsp
ginger - very small ( skin out, and chop into very small pieces...because we are going to use it directly to our recipe without grinding)
Garlic - 4 piece ( Chopped into small pieces)
Onion - 1 ( Chopped into length wise)
Green chilly - 3 ( Chopped length wise)
Cornflour paste - 1/4 cup ( Add 2 tsp corn flour with 1/4 cup of water and mix well)
water - 1/4 tsp
Ajinomoto - a pinch
Salt - To taste
Food colouring - orange ( 2 pinch)
Oil - To fry
Viniger - 1 tsp
Soya sauce - 1/2 tsp
Green Capsicum - 1/2 ( Chopped into small squares)

Preparation :

* First take the chicken , clean it and skinout. Chop it into small pieces.
* Then add the cornflour and plain flour to it and mix well, sprinkling some water. Make sure you marinate it generously.
* Then heat oil in a pan, and fry the chicken ( Remember - There is no need to add salt , you could marinate and fry it immedietly)

* Keep the fried chicken aside. If you are very concern about the oil, then place it on a plate with few tissues on it. * Now take a pan, add 3 -5 tsp of oil. Then add the chopped ginger and garlic and fry till the raw smell disappears.

* Then add the chopped onion and fry till golden brown. * Add the green chillies and the capsicums and fry till the capsicums are soft

* Then add 1/4 cup of water and 1 tsp of viniger and allow it to boil for 5 mins.
* Then add the soya sauce, ajinomoto and cook for 2 more mins.
* Now add the corn flour water to it and allow it to boil for another 3 - 5 mins. You can see the sauce to thinken. * Now add the food colour and salt and mix well. Now the sauce is ready and when it starts to boil, the chicken is ready to be added.

* So what are you waiting for , add the chicken.

* Mix well. Check for the salt.

Hmmmmm the yummy chilli chicken is ready to be served...........make sure you reserve yours...hmmmmm yummmmmmm........

Pav Bhaji

2009-10-03T16:00:00.000-07:00

Hi friends, i know i am bit late this time too to post the recipe. But i do have a valid reason, for which you should really forgive me. Well , its all because of my little princess Trisa's 3rd birthday party. The party went very well. All our friends and kutti's really had great time. Just can't belive that she is 3. Time runs so fast. Think i have a valid reason for my delay. Well no more delay, here is the recipe of Pav Bhaji. Pav bhaji is one of the fav dish of many. Pav means the bun, and Bhaji means "The mixed vegetables flavoured with spices" which makes any one feel hungry and grab their piece. Well, you can have it has a snack or even few like to have it for dinner. Just have it your way, and enjoy......SO....here is the recipe just for you....

Ingredients :
Bun ( Pav ) - 6 - 7 or even more.
Big Onion - 2 ( medium size ) ( Chopped finely)
Tomatoes - 2 ( chopped)
Potato - 1-2
Carrots - 1 ( Peeled and chopped)
Cabbage - 1/2 cup ( Chopped)
Cauliflower - 1/2 cup ( Chopped)
Green peas - 1/4 cup ( If you are using frozen then you can use it directly)
Butter - 5 tsp
Ginger and garlic paste - 2 tsp
pav bhaji masala - 2 tsp
turmeric powder - 1/4 tsp
Coriander leaves- 2 tsp ( Chopped)
Salt - To taste

Preparation :

* First take the potato and steam cook ( Then peel and mash it ) . Keep it aside.
* Then take a vessel add the carrots, peas ( If you are using fresh peas), cauliflower, cabbage together, add water and steam cook it. ( mash it roughtly) . Do not make it into paste, but mash well.
* Now take a pan, add oil and add the chopped onions and fry till golden brown. * Then add the ginger and garlic paste, pav bhaji masala and turmeric powder, mix well and fry for new more mins. ( If you could not get pav bhaji masala, but still wish to do it, then add the instead add red chilli powder, coriander powder, garam masala....but remember do this if you really could not get pav bhaji masala at you place. It may not taste as pav bhaji masala, but could really do a good alternative) * Add the tomatoes and fry for few mins.
* Now add the mashed potatoes and the vegetables to the onion.( If you are using the frozen peas, then add it now along with the mashed vegetables) * Mix well, add 1 tsp of butter and salt to taste and mix well, and cook for 5 mins.
* Now the bhaji is ready add the chopped coriander leaves, and keep it aside in a bowl.

* Then cut all the pav( Bun) into two (horizondally). * Take another flat pan heat it and add 1 tsp butter , and now rub the buns not more than 1/2 mins. ( This is just to make the surface crisp). * Do the same for all the buns that are cut. ( Rub to the side which is cut).

* Now apply a thin layer of the bhaji to the crispy part of the bun and place the other piece to the top.

Hmmmmmm...............ENJOY yours......

Karaikudi Kozhi varuval / Chicken fry

2009-09-19T14:35:00.000-07:00

Hmm, hi friends, here i am yet with another spicy and tasty dish. The karaikudi chicken varuval is a fantastic dish, where the chicken is first marinated with spices , and then cooked with onion and coconut milk. The addition of curry leave gives an fantastic flavour. So here is the recipe just for you...

Ingredients :

Chicken - 500 grm ( Boneless and skinless. Wash and clean the chicken and chop it into small pieces)

Cumin seads - 1/2 tsp

Big Onion - 1 ( chopped finely)

Sombu - 1/2 tsp

curry leaves - 1 stem

Chilly powder - 1 tsp

trumeric powder - 1/2 tsp

coriander powder - 1 tsp

Salt - To taste

Yogurt - 1/2 cup

Oil - 5 tsp

Coconut Milk - 1/2 cup

Lemon juice - 2 tsp

Preparation :

* Take the cleaned chicken in a bowl, add the chilly powder, turmeric powder, Coriander Powder , salt and yorkut. Mix all together very well.

* Keep the marianted chicken in the fridge for atleast 1/2 hr.

* In the mean while, take a pan, add oil, then add the cumin seeds, sombu and fry to few mins.

* Then add the chopped onions and fry till golden brown.

* Add the curry leaves and fry for few mins.

* Add the marinated chicken, and mix every thing well.

* Sprinkle some water and cook till the chicken is cooked well. ( Dont add more water, as the chicken itself leaves out some water), at this time, check for the taste.

* After the chicken is cooked well, add the coconut milk and mix well and cook until it is dry.

* Finally squeeze the lemon and mix well, and keep frying it until it becomes very dry, and the oil comes out.

Hmmm......the yummy, spicy karaikudi Kozhi varuval is ready to be served.....Enjoy yours...

Lamb Pepper fry

2009-09-07T07:25:00.000-07:00

Hi friends, the lamb pepper curry is another yummy dish. ( We could make use of this recipe for mutton. Because i could not get mutton , i did the same recipe with lamb...A fair play you see....). Well, this is one of Dr. Dhamodaran's, with which my mom made few changes to suit our taste. Well, here is the recipe just for you.

Ingredients :

Lamb - 500 grms ( preferably boneless)
Grenn Onion - 2 ( Chopped finely)
Tomato - 1 ( Chopped Finely)
Cinnamon stick - 2 pieces
Cloves - 3
Ginger and Garlic Paste - 3 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 stem
Pepper powder - 1 tsp
Milk - 50 ml
salt - To taste
Oil - To fry
Garam Masala - 1 tsp
Vinegar - 1 tsp

Preparation :

* Chop the Lamb into medium size peices. Wash well with water, by adding a tsp of vinegar. This will help us to get rid of smell.

* Take apan, add oil, add the clove, cinnamon stick and fry well. Add curry leaves and fry well. Now add the onion and fry till golden brown.

* Now add the Ginger and garlic paste and fry till the raw smell disappears. Then add the chopped tomatoes and fry well.

* Then add the chilly powder, turmeric powder, coriander powder and fry well, by sprinkling some water.

* Now add the lamb, and mix well. Then add the pepper powder and salt and mix well.

* The lamb will start to leave water. At this stage transfer it to a pressure cooker and pressure cook it, till they becoame soft.

* After pressure cooking it, trnasfer it again to the pan and add the garam masala and fry for some more time. ( If you still have some water keep cooking it in the pan, till they become dry)

* Finally add the coriander leaves to garnsih and serve hot.

It could go well with plain rice, Chappati, Roti, Naan or Paratha........Just have it in your own way. Enjoy.

Egg puli kulambu / Egg Kara Kulambu

2009-09-02T14:22:00.000-07:00

Hi friends, today i am going to post egg puli kulambu/ kara kulambu. Its a simple but still done with much care, it would taste heaven. Its goes very well with plain rice with pappad. hmmmmm yummm. Well, here is the recipe just for you......

Ingredient :

Egg - 4 - 5 ( Boiled )
Big Onion - 1 ( Chopped Finely)
Cumin Seeds - 1 tsp
Garlic - 5 ( crushed )
Tomato - 1 ( Chopped Finely)
Chilly powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind - 1 lemon size ( Soak it in a bowl of warm water for 1/2 hr and later squeeze it well and filter it)
Salt - To taste
Asafoetida - 2 pinch
Oil - To fry

Preparation :

* Take a pan, add oil and add the cumin seeds and fry it.
* Now add the crushed garlic and fry well.

* Now add the chopped onion and fry till golden brown.

* Then add the chopped tomatoes and fry till the tomatoes are cooked and soft.
* Add the trumeric powder, chilly powder, Coriander powder and fry for few mins.
* Now add the tamarind water to the vessel and mix well and add salt.
* Allow it to be cooked for atleast 25- 30 mins

* The oil will start to come up. At this stage add the asafoetida and close the vessel and cook for 5 more mins.
* Finally add the boiled eggs.

Garnish and serve hot.

SPICE - METER : This dish is medium spicy . ( I generally love spicy food, so this one is of medium spice for me. )

Baigan Bartha / Baigan Bharta

2009-08-25T15:42:00.000-07:00

Its a eggplant cooked in Indian style, with spices. This curry is one of my fav. Ind recent days i started to love the eggplant recipes and tried different styles, which suits my taste. I am posting this recipe specially for Kavya, who asked me for eggplant curry recipes. So i will start with bigan bartha recipe, and soon will post as many as possible. Well.....i have already made you wait for long , by not posting new recipes all these day, its all becuase i was so tried from my Indian trip and took pretty much time to get on my daily routine. So, by no more wasting time , i would directly go for the recipe. And here is the recipe just for you........

Ingredients :

Eggplant - ( Medium size ) 2 numbers
Cumin seeds : 1 tsp
Garlic - 10 crushed
Ginger and garlic paste : 1 tsp
Big onions - 1 chopped finely
Tomatoes - 2 ( Chopped)
Chilly Powder - 1 and 1/2 tsp
Salt - To taste
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - To fry
Garam masala - 1 tsp
Grren peas - ( Handful ) ( Frozen) ( If using fresh, need to soak it and pressure cooker it before using in the recipe)

Preparation :

* Take the eggplant and wash it. Wipe it with the tissue papper. Npw apply oil all over it generously.

* Preheat the oven, and set the oven temperature for 250 c and cook the eggplant for 20 - 25 mins. ( Until it is cooked well)

* Now peel the eggplant skin, and chop it into pieces. ( Make sure it is cooked well..)

* Now take a pan, add oil, and add the cumin seeds.

* Then add the crushed garlic, and fry till it changes the colour.

* Then add the chopped onions. and fry till golden brown.

* Now add the chilly powder, coriander powder, turmeric powder and salt to it. ( Fry for few moins for the raw smell to disappear)

* Now add the chopped tomatoes and fry for few mins. ( Close the lid and cook for few mins , until the tomatoes get cooked and become soft.)

* Finally add the cooked and chopped eggplant and mix well.

* Check for the taste and also make sure the eggplant is cooked, if not you could now close the lid and cook for some more time..

* Finally add the garam masala and the green peas and cook for 5 mins.

Hmmmmm.......the yummy and spicy baigan bharta is ready. Serve hot with plain rice, chapathi, naan or roti.

Click here for the printable version fo this recipe

Nethili Fish Fry

2009-08-05T12:24:00.000-07:00

Nethili ( commersons Anchovy - in English) fish is one of the most tasty fish variety. I always perfer to go for the smaller size. When cooked they really taste like heaven. This fish fry goes very well with plainrice with onion Sambar or few perfer to have it with curd rice. This is a spicy recipe.
So here is the recipe just for you.....

Ingedients :

Nethili fish - 500 grms ( Washed and cleaned)

Red Chilly powder - 2 tsp ( If you prefer bit more spicy or less , then you can add more or less chilly powder accordingly)

Turmeric powder - 1/2 tsp

Salt - To taste.

Corn flour - 3 tsp

Rice Flour - 2 tsp

Thick Yogurt - 5 tsp

food colouring powder - orange ( 2 pinch)

Lemon juice - 2 - 3 drops

Curry Leaves ( Optional) - Hand full ( washed and cleaned)

Oil - To fry

Preparation :

* Take the nethili fish and wash well.

* Now add the above mentioned ingredients and mix well by adding little bit of water.

* Make sure you mix well, and the add the fish to the masala and mix well, making sure that the fish is generously applied with the masala.

* Now keep it in the fridge for 1/2 hr to 1 hr. ( The more time you keep, the more taste you get)

* Then take a pan add oil and heat it.

* Now add the nethili fish one by one and fry it.

* Wow , the yummy and spicy nethili fish fry is ready. Now you can fry the curry leaves and garnish it. Serve hot.

Click here for the printable version of this recipe

Today i have recieved three beautiful award ( (i) I love your blog award, (ii) Kreative blog award, ( iii) One lovely blog award)from my friend Aysha. She has also tagged me. Thanks Aysha for passing such a wonderful award to me.

1. What is your current obsession?

Blogging

2. What are you wearing today?

Skirt and tops

3. What’s for dinner?

Chicken soup, Chicken biryani, deep fried chicken and boiled egg, with raita

4. What’s the last thing you bought?

Handbag

5. What are you listening to right now?

Just the keyboard noise.

6. What do you think about the person who tagged you?

She's a wonderful person.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

A beautiful country side in UK.

8. What are your must-have pieces for summer?

Sun cream

9. If you could go anywhere in the world for the next hour, where would you go?

Canada

10. Which language do you want to learn?

French

11. Who do you want to meet right now?

My Hubby

12. What is your favourite colour?

Peach

13. What is your favourite piece of clothing in your own closet?

3/4th pants

14. What is your dream job?

To become a famous Graphics designer

15. What’s your favourite magazine?

Womens Era

16. If you had $100 now, what would you spend it on?

Shoes or Handbags

17. What do you consider a fashion faux pas

Designer sarees

18. Who are your style icons?

None.

19. Describe your personal style?

Elegant and stylish

20. What are you going to do after this?

Sleep ( its 1.30 pm here....)

21. What are your favourite movies?

Kuch Kuch Hota Hai, Kabhi Khushi Kabhi Gham, Autograph, Gajini, Home alone

22. What inspires you?

Compliments:)

23. Give us three styling tips that always work for you:

Always keep Simple and Elegant,Carry branded handbags. Wear clean and matching shoes .

24. Coffee or tea?

Coffee Please.

25. What do you do when you are feeling low or terribly depressed?

Listen to music and think about all the good things that has happened to me.

26. Which month is your birthday?

March 28.

27.Which other blogs you love visiting?

I Love all the blogs.

28. Favorite Food?

Spicy Chicken Briyani
29. Favorite Season?

Snowing winter

30.One thing you love about yourself?

Determination and hardwork.

31.Favorite Quotes ?

" To live a creative life, we must lose our fear of being wrong ". - Joseph Chilton Pearce

The rules are:Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.I would like to share this awards and tag with my following friends...

Pam , Nichelle and Rachel, Aruna, Akal , Brown eyed baker

Pavithra, Angie's, dietpunit

Chicken Bharta

2009-07-29T10:22:00.000-07:00

Hi friends, Here i am with a tasty recipe called " Chicken Bharta". This is a recipe where dices of chicken been cooked in onion and tomato masala. This is one of my most fav recipe. And here is the recipe just for you.....

Ingredients :

Chicken - 1/2 kg ( Skinless and boneless) ( Chopped into tiny pieces)
Big Onion - 3 ( Chopped finely)
Ginger - small piece ( Chopped Finely)
Garlic - 3 - 5 ( Chopped Finely)
Tomatoes - 3 ( Chopped Finely)
Dry red chilly - 2 ( chopped)
Chilly powder - 1/4 tsp
Green chilly - 2 ( Need not to be chopped, just take off the stem and add it)
Coriander powder - 2 tsp
Garam masala - 1 tsp
Salt - to taste
Green capsicum - 1/2 ( Chopped into small cubes)
Oil - 5 - 6 tsp
Dry Fenugreek Leaves ( Kasoori methi) - 2 tsp
Lemon juice - 1 tsp

Preparation :

* Cut the boneless chicken into very tiny pieces.
* Now take a pan, add oil, and add the chopped onions, garlic and ginger and fry till the raw well for 5 - 8 mins.* Then add the the capsicum, and little of chopped tomatoes and fry well.

* Now add the chopped chicken, and mix well and cook for sometimes.

* When the chicken starts to turn white in colour, add the rest of the tomatoes and mix well.

* Now add the redry chilly, green chilly, salt, chilly powder, coriander powder, little chopped corinader leaves and kasoori methi and mix well , and allow it to cook for 10 - 15 mins. ( Do not add water, because chicken leave out water).

* Keep stiring until the chicken is cooked and let the oil start to come out.
* Then squeeze the fresh lemon ( 1 tsp ) and mix well and switch off the stove.

Wow.........the yummy chicken bharta is ready, garnish with fresh coriander leaves and serve hot. Enjoy yours too.........hmmmmmmmmmmmm.....

Back to printable version of this recipe

My Interview @ Solkadi

2009-07-22T12:25:00.000-07:00

Hi friends, My India trip is filled with great joy and fun. More over to double it, I had my first interview @ Naarisakhi. Now here is my second interview at Solkadi. I am really really happy friends, and when thinking about sharing this happiness with some one, you were the first who come to my mind. Thank you friends, without all your support, i could have not done this.

CHECK OUT MY INTERVIEW HERE : http://solkadi.com/user/?p=97

Thank you my dear friends and my wonderful visitors.

With Luv,

Lavanya Sivavijayakumar
www.spice-india.com

King prawn Curry

2009-07-17T12:29:00.000-07:00

King Prawn Curry is one of the dish i often prepare, because its so easy and yumm. Here is the recipe just for you.
Ingredients :

Raw King Prawn - 500g ( Washed and cleaned)
Big onion - 2 ( Chopped finely)
Tomatoes - 2 ( Chopped)
Ginger and Garlic paste - 5 tsp
Curry leaves - 1 stem
Coriander leaves - hand ful ( Washed and cleaned)
Oil - To fry
Salt - To taste
Coriander/ dhaniya powder - 1 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 - 2 tsp ( According to the spice you prefer)
Garam Masala - 1 tsp

Preparation :

* Take a pan, add 3 - 5 tsp of oil and 1 chopped onions and fry till golden brown.
* Then add the 1 chopped tomato and fry it well. ( Close the lid and cook till the tomato go soft and cooked).
* Then add the curry leaves, coriander leaves and fry for few mins.
* Now keep it aside till it get cool. Then grind it to fine paste adding water.
* Now take another pan, add 1 - 2 tsp of oil, and fry the felt over chopped onions and tomatoes.
* Then add the ginger and garlic paste and fry till the raw smell disappears.
* Now add the grinded paste and mix well.
* Add chilly powser, turmeric powder, coriander powder and salt and fry to 5 mins.
* Add 1/2 cup of water and the prawns to it and allow it to cook with the lid open and keep stiring it very often making sure it does not stick to the pan.
* Cook till the prawn is cooked ( Add water if neccessary)
* Now once the prawn is cooked the oil will start to come out. At this stage add the garam masla and mix well

Thats all the yummy King prawn curry is ready to be served. Enjoy..............

TIPS : The frozen prawn may smell more comparing to the fresh ones. So to wash such prawn add 2 tsp of vineger and 1/4 tsp of turmeric powder to 1 litre of water, and wash the prawn in this. This will hep to get rid of the smell.

Click here for the printable version of this recipe

A Simple Vegetarian Meals

2009-07-14T13:44:00.000-07:00

Hi friends, Having a great time in India and eating all lovely food that are prepared by my mom has made me to put on 2 kg of extra weight. Wish it should not increase any more. I always had a great hunger for non vegetarian foods. My friends and family members use to make fun of me telling that my stomach grows bigger when i see non-vegetarian food items on the menu. Yes thats somewhat true. So decided to prepare some vegetarian meals for my Lunch. And the Menu is here.
Plain Rice,
Onion Sambar,
Garlic Rasam ( For digestion LOL....),
beans Curry/ Poriyal,
Potato fry,
Peerkangai Chutney and
papad.

These are common item that we prepare for our lunch. Each one prepare it in their own way, and i have my own style of preparation. So, here is my recipe just for you.

PLAIN RICE :

* I cook rice in electric cooker, with the propostion of 1 : 2. i.e) for one cup rice, i add two cup water. * Its as simple as that.........

ONION SAMBAR :

This is my way of making onion sambar. I learnt it from my mom. My friends always say that my sambar has a very good taste, and have always been asking me the recipe. Here is the recipe just for you.

Ingredients :

Toor Dhal - 1 cup
Garlic - 1 ( Peeled )
Turmeric powder - 1/4 tsp
Black Mustard seed - 1 tsp
Urid Dhal - 1/2 tsp
Dry Red chilly - 2 ( Chopped)
Onion - 1 ( Chopped finely)
Tomatoes - 2 ( Chopped )
Coriander leaves - hand ful ( Washed and cleaned )
Curry leaves - 1 stem ( Washed and cleaned)
Tamarind Water - ( Lemon sized tamarind soaked and squeezed in 2 cup of water )
red Chilly powder - 1 tsp
Asafoetida / hing/ perungayam - 1/4 tsp
Salt - To taste
Vadagam - small pinch
Oil - To fry.

Preparation :

* Take a vessel, add the toor dhal and wash it well.
* Now add the peeled garlic and turmeric powder , and add enough water.
* Pressure cooker it for 3 whistles.
* Then take out the vessel and mash the dhal.
* Now take another vessel, add oil and add the Musturd seed, urid dhal and dry red chilly and fry well.
* Then add the chopped onion, and fry till golden brown.
* Now add the chopped tomatoes and fry well.
* Add little coriander and curry leaves and fry for 2 mins.
* Now add the cooked and mashed dhal and mix well with the fried ingredients.
* Then add the tamarind water and mix well.
* Add chilly powder, salt, asofoetida and enough water ( According to the thickness you prefer), and allow it to be cooked for 20 - 25 mins.
* Finally take a kadai or pan , add some oil and when the oil is heated, add the vadagam and fry it and immedietly add it to the samabar and close the sambar vessel with the lid. Open the lid after 3 - 5 mins.

Thats all , the spicy and yummy onion sambar is ready to be served. Garnish and serve hot with hot plain rice, by adding little ghee...hmmmmmmmmmmmm

GARLIC RASAM :

well, this is a very simple rasam recipe, which i learnt from my grandmother who live in a small village. Its such a tasty rasam when cooked with real care. We always see people cooking the rasam for som much time, but here we dont do that. If all the ingredients are ready, then it take no more than 5 - 10 mins.

Ingredients :

Whole black pepper - 1/2 tsp
Cumin seeds - 1 tsp
Red Chillies - 4( Chopped )
Curry leaves - 1 stem ( Washed and cleaned)
Coriander leaves - Little
Garlic - 4 ( Peeled)
Tomato - 1/2
Tamarind Water - 2 cups ( Lemon size tamarind soaked , squeezed in 2 cup of water and filtered)
Salt - to taste
Oil - To fry
Hing/ Asafoetida/ perungayam - 1/4 tsp
Mustard seeds - 1/2 tsp

Preparation :

* put black pepper and cumin seeds in a mixy jar and grind it to fine powder.
* next take a vessel, add the powder, add 2 red chillies and the peeled garlic( Mash the garlic well)
* Add the corinader leaves, curry leaves to it.
* Now add the tamarind water and mix everything together. Add asafoetida and 1 cup of water.
* Now sqeeze the 1/2 tomato and also add the skins to the rasam.
* Now take a pan, add oil and heat it. Add the mustard seeds and red chilly and fry. Add the content to the rasam mixture.
* Now add the salt to the rasam mixture and keep it no the stove.
* Please dont leave it long for even to boil for 1 mins also. If it boils, then it looses its taste.
* Stand near and leave it for 5 mins, when it forms a white layer, switch off the stove.

Now the rasam is ready and serve hot.

POTATO FRY :

Potato fry is yet a another simple recipe. It will taste much more better, when it is chopped finely. Because, it gets more crisp and tasty. Goes very well with sambar.

Ingredients :

Potatoes - 5 -6 ( Chopped very finely)
Oil - To fry
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - To taste
Rice flour - 1- 2 tsp
Garam Masala - 1/2 tsp

Preparation :

* First wash the potatoes and chop it finely.
* Then take a pan add 4 -5 tsp of oil
* Add the chopped potatoes and fry for few mins till the raw smell disappears.

* Add the turmeric powder, coriander powder, chilly powder and salt.

* Sprinkle some water. Dont use more water, because the potatoes are chopped very finely.
* Now close the lid and cook it for some time.
* The oil will start to come out. Add the garam masala.

* Once the potatoes are cooked, add the rice flour and mix well and fry for another 5 mins.

Now the crispy potato fry is ready. Enjoy.......

BEANS CURRY/ PORIYAL :

Ingredients :

Beans - 300 grms ( Chopped
)Oil - To fry
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - To taste
Rice flour - 1- 2 tsp
Garam Masala - 1/2 tsp

Preparation :

* First wash the beans and chop it.
* Then take a pan add 4 -5 tsp of oil
* Add the chopped beans and fry for few mins till the raw smell disappears.

* Add the turmeric powder, coriander powder, chilly powder and salt.

* Now add one cup of water.

* Now close the lid and cook it for some time.
* After the beans is cooked, The oil will start to come out.

* Add the garam masala.
* Once the beans are cooked, add the rice flour and mix well and fry for another 5 mins.Now the beans curry is ready. Enjoy.......

PAPAD :

Its simply deep fried in hot oil.

Microwave version of cooking papad :

* Simply sprinkle some water on the papad and place it in the microwave.
* Set the timing for 1 min.
* Make sure you turn it once inbetween to the other side.
* In this way, we need not use oil, and its good for health too.

PEERKANGAI CHUTNEY :

Click here for the peerkangai chutney recipe

Click here for the printable version of this recipe

Dry chilli paneer - ( Microwave cooking)

2009-07-03T13:23:00.000-07:00

Hi friends,

As i promised here is the very first recipe of spice-india's microwave cooking.

Chilly paneer is a fav recipe of many. Its one of the most famous and common dish that we find on the menu cards of many chinese restaurants. Here is the microwave version of chilly paneer. ( I have made it dry, so i named it as dry chilli paneer). This microwave version of chilli paneer is very easy to make. When all the ingredients are chopped and ready, then it just takes 10 mins of cooking time. Here is the recipe just for you.

Ingredients :

Paneer - 300 grms ( Sliced into small cubes, and need not be fried, can be used directly)

Big Onion - 1 ( Chopped Length wise)

Ginger - small piece ( Chopped very finely)

Garlic - 2 ( chopped finely)

Soya sauce - 2 tsp vinegar - 1/2 tsp

green capsicum - 1 ( cut into small square shaped )

Ajinomoto - 1/2 tsp

Green chillies - 3 ( sliced length wise)

Cornflour - 1 tsp ( mixed in 6 tsp of water)

Orange food colour - 1/4 tsp Salt - To taste Oil - 3 -4 tsp

Preparation :

* Take a microwave dish and oil. Then add onion, ginger, garlic, ajinomoto, soua sauce and the sliced paneer cube.

* Mix every thing together.

* Cover the dish with the microwave lid.( Do not use tupperware or non microwave proof vessels to cook. And always use the microwave safe lids to cover the vessels. Because microwave vessel lids are with small hole opening, thro which the steam escapes. Do not ever close the container with other lids and cook in microwave. Its very dangerous)

*Microwave for 5 mins. ( Power level - High)

* Then take the vessel out and add vinegar, green chillies, capsicum, salt and the cornflour water, orange food colour and mix very well.

* Now microwave for 4 mins without covering the vessel.

* wow......the yummy chilli paneer is ready now.

*Mix well and serve hot. You are sure to love it.

Click here for the printable version of this recipe

Egg Kuzhambu / Egg kolambu

2009-03-29T02:38:00.000-07:00

Hi friends....How are you people doing???.My weekend was fab. My birthday fell on saturday, which was yesterday. Birthdays are always fun and joy, but mine was double joy because i have passed my UK driving my test on the same day. So i really enjoyed my day, getting wishes and congrats from friends on orkut, mail and telephone. Friends visiting home making the day more special.

Well Today i am going to post the egg kuzhambu recipe. Eggs are a commom food and one fo the most versatile ingredients used in all type of cooking. In india we have so many varieties of egg recipes. Egg Kuzhambu is one of the type we prepared. These egg kuzhambu can be prepared in differnt methods. And here i am posting one of the method, which is different and tasty. This is the recipe i learnt from my mom. And here is the recipes.......

Ingredients :

Egg - 5-6
Coconut - 1/2
Garlic - 1 full ( peeled )
Onion - 1 ( Chopped finely)
Tomato - 1 ( Finely chopped)
Green Chilly - 3 ( Chopped length-wise)
Curry Leaves - one stem

Turmeric powder - 1/4 spoon

Coriander powder - 2 spoon

Chilly poswder - 1 spoon ( Optional , add it if you wish to have hot and spicy)

Garam Masala - 1/2 spoon
Salt - to taste

Oil- 4 -5 spoon

Masala Items :

Cinnamon Stick - 2 small pieces
Cardamons - 3
Cloves - 2
Bay leaves - 2
Sombu - 1 spoon

Preparation :

* First take out the coconut from its shell. Then chop it into small pieces.

* Take a mixy jar, add the chopped coconut pieces and the peeled garlic and grind it to fine paste adding water.

*Now take a pan, add oil, then add the above mentioned masala items and fry it.
* Add the chopped onions and fry till golden brown.

* Now add the green chillies, curry leaves and fry it.

* Then add the tomato and fry it

* Now add the grinded paste and fry for some times ( Till the raw smell of the garlic disappears)

* Now add 5 - 6 cups of water and mix well. Add the turmeric poswer, chilly powder, coriander powder and salt, mix well and cook for atleast 30 - 45 mins.

* Now after it is cooked, break the egg and add it directly to it. (add all the 5 eggs )

*Make sure you dont mix at this point, because mixing will break the eggs.

*Close the vessel with the lid and cook in medium flame for 5 mins.

* Now switch off the stove and add the garam masala and mix carefully making sure you dont brak the eggs.

Thats all the Egg Kuzhambu is ready to be served.

Serve it hot with plain rice.....ENJOY..........

Click here for printable version of this recipe

Spicy pepper chicken curry

2009-03-24T09:48:00.000-07:00

Chicken curry is one of the famous recipe in all non veg restarants. Its my all time fav. If i make chicken curry, i generally need to keep more rice than usual. It will go very well, with plain rice, or a side dish for pulav rice or naan breads, chapathi and parathas.

There are always different people preaparing in differrent style. This particular is that i learnt from my mom, where my mom learnt from her in-law( i.e my grand ma). My grand parents are from a small village in south india , Tamil nadu, and there is always a liking for us towards the village recipes. The reason behind that is the taste. Gosh......They always taste the best, because the ingredients and the masala, that they use are freshly prepared. Thou here, i dont use much of fresh ingredient, i have managed to prepare the masala freshly to bring atleast 50% of their taste.

Well...The recipe of spicy pepper chicken curry is here........

Ingredients :

Chicken - 1/2 ( chopped) ( Can use the pieces with bones, which will always taste much better)
Garlic - 1 full ( remove the skin and need not be chopped because we will grind it)
whole Pepper - 2 spoon
Ginger - small piece ( Finely chopped)
Big Onions - 3 ( Chopped)
Tomatoes - 2 ( chopped)
Chilly powder - 1 tsp
Green Chilly - 1 (Optional , use it if you need really spicy)
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt - To taste
Coriander leaves - 1 hand full
Garam Masala - 1 tsp
Oil - To fry

Masala Items :

Sombu - 1/2 tsp
Cinnamon sticks - 2 small peices
Green Cardamons - 3
Cloves - 2Bay leaves - 1

Preparation :

* Now first, chop the chicken and clean it.
* Take a heavy bottomed vessel or pan, add oil, add the whole pepper and fry it.
* Then add the garlic and fry till golden brown
* Now add the onions , fry till golden brown, then add the chopped tomatoes.

* keep it aside and wait till it is cool.

* Then add it to the blender or mixy jar, and add the chopped ginger and grind it by adding water.
* Then add the half of the coriander leaves to it and grind well by adding water.

* Now the masala for the chicken curry is ready. ( The idea of grinding the masala is that we get the curry little bit thicker, and the taste is better and also kids and we dont avoid thing with out eating)
* Now take another vessel, add oil, and add the masala items and fry it.
* Now add the grinded masala and fry it for 5 mins.

* Then add 3 cups of water to it and the chopped chicken to it.

* Then add the turmeric powder, chiily powder, coriander powder and salt and mix well.
* Close the vessel and cook for 25-30 mins ( Stiring it inbetween)
* Finally add Garam masala and mix well.

Wow............The spicy pepper chicken curry is ready to be served. Garnish and serve hot...
Hope you enjoy this recipe. Do leave y0ur comments.......

Click here for printable version of this recipe

Crispy Adai / Crispy Lentil Dosa

2009-03-21T15:02:00.000-07:00

Adai.......This is the recipe that takes me back to old memories. Its a dish which has to be cooked on medium flame. So it always takes time time between the first adai and the second one to come to our plates. It was golden days, where we sit in front of the TV watching our fav tv shows, and my mom preparing it in the kitchen and bring it to our plates....I really miss those days. ( Because now, i have to go to the kitchen and do for my hubby and daughter)...Well..Time changes and we got to accept the change.......But it is always a nice feel when our hubby and kid ask for more. And specially when comes to Adai, my daughter loves it.

If kids eat just one Adai also, it is too filling for them. And i always use ghee instead of oil when cooking for my sweet daughter. Afterall they need some fat...

Well...Here goes the recipe for crispy Adai...

Ingredients :

Idly Rice - 1 cup
Channa Dhal - 1 cup
Yellow Mung Dhal - 1 cup
Toor Dhal - 3 tsp
Red chilly - 6
Mustard seed - 1 tsp
cumin seeds - 1 tsp
big Onion - 2 ( chopped finely)
curry leaves - hand full
coriander leaves - 1 hand ful
Salt - To taste
Oil - 2-3 spoon per dosa.

Preparation :

* Take a vessel, add the rice, channa dhal, yellow mung dhal, toor dhal and the red chilly together and add water and soak it for 3 hours.
* Then after 3 hours, put it in the mixy jar and grind it by adding water. ( Dont make it too watery)

* Now take a pan, add oil and add the mustard seeds, then add the cumin seeds and fry it.
* Then add the chopped onion and fry till golden brown.
* Then add the curry leaves and corinader leaves .
* Finally add the fried item to the grinded mixture.

* Then add the salt according to the taste.
* Well, now heat a pan, and add one small cup of the prepared mixture and put it in round shape.

* Add oil and cook in low flame.

* Now turn the adai to other side and cook for some time.
wow............the Adai is now ready to be served.

We can serve it with any kind of Chutneys........

Click here for printable version of this recipe

Keema Mattar / Keema matar - Minced Lamb curry with green peas

2009-03-19T07:46:00.000-07:00

Keema Matar is Minced meat( lamb) cooked with green peas. It has a splendid texture and very tasty.
Here goes the Keema matar recipe

Ingredients :

Minced meat - 200 grms
Ginger and Gralic paste : 10 tsp
Onion - 1 ( chopped)
Tomatoes - 1 ( Chopped)
Capsicum Pepper - 1 ( chopped) optional
Coriander Leaves - 1 handful ( Optional)
Salt - taste
Garam Masala - 2 tsp
poppy seeds - 1 tsp
Chilly powder - 2 tsp ( Or according to taste )
Green peas - 1/2 cup ( frozen ), can use fresh green peas, but have to cook it before adding to the dish.
Oil - To fry

Preparation :

* Heat the oil and fry the onions, tomatoes and ginger and garlic , Fry till the raw smell disappears.
* Then make it cool and then grind it into fine paste, by adding water.
* If you are using coriander leaves, add it now and grind it into paste ( this is optional)

* Then take a pan, add oil and add the paste and fy for few mins.
* Then add the minced meat.( lamb)

* mix well and add the chilly powder, salt, Garam masala and chopped pepper and green peas and fry for 20 min to 30 mins , till it come dry.

Thats it......Keema matar is ready. Garnish and serve hot.

Click here for Printable version of this recipe

Chicken Soup

2009-03-16T04:49:00.000-07:00

Chicken soup, is a wonderful recipe, which i learnt from my in-law. Before marriage, i have never tried chicken noodles. I started to have chicken soup only after my marriage, which i really loved the taste of it. It is also good for kids ( It has lot of fat in it). Makes a good starter on sundays...And the recipe is here......

Ingredients :

Chicken - 100 grms ( Preferably boneless)( chop it into small pieces)
Soya sauce - 1 spoon
Ajnomoto - a pinch
Turmeric powder - 1 pinch
salt - To taste
noodles - 1/2 cup ( Soak it in boiling water for 15 mins)
water - 4 cups
pepper - 1 spoon ( if you are planning to give it to your kids, then add little less of pepper)
Olive Oil - To fry chicken ( You can even use sunflower or vegetable oil instead of Olive oil)

Preparation :

* Take a vessel add 3 -4 spoon of oil and add the chopped and cleaned chicken to it and fry for 10 mins. ( You could see the chicken turning pale white in colour)

* Then add the sufficient water ( 3 -4 cups) to it and mix well.
* Then add the turmerice powder, Ajnomoto , Soya sauce, pepper and salt to it and mix well.

* Leave it to be cooked for 15- 20 mins in medium flame.
* Finally check that the chicken are cooked and add the noodles to it and mix well.

* Mix well, and leave it for another 5 mins

Well........The chicken soup is ready to be served.

Serve hot with adding pepper, if you perfer really hot and spicy.

Click here for printable version of this recipe

Spicy Tandoori Chicken

2009-03-16T02:59:00.000-07:00

Hi friends, how was your weekend???...Hope and wish it should have been good. Talking about my weekend, it really went upsetting after failing my very first driving test in UK. Did 2 majors and 3 minor mistakes. I was totally upset. ( Any one would be upset rite???). But still i managed to come out of that and tried to get back to my day to day work.

So, this is the reason for me to not logging in my system. But my loving daughter and husband really worked hard to bring me back to happy mood. And now i am back here typing these things to you. Thou i was upset i did not forget to feed my family ( Because thats what mom's are made of ). I prepared Spicy Tandoori Chicken, which is the most wanted choice of my hubby and my daughter. But although i am eager to share it with you, i decided to contribute this recipe to Blooger Aid.

BloggerAid is a wonderful network of international food bloggers, who have come together to contribute for the alleviation of hunger world wide. Their latest fundraising project is a cookbook featuring International cuisine and profits from the sales of the book will be directed to School Meals, a program of The World Food Programme (WFP), the United Nations frontline agency.

I am really so excited to participate in this contribution.

We cannot post the recipe now. Hope my recipe will be included in the cookbook.....

Paneer Butter Masala

2009-03-12T10:51:00.000-07:00

Paneer Butter Masala is basically a Punjabi preparation. It goes very well with Naan, Chapati or Roti. Its the most famous dish in Indian restarant. I just love this recipe a lot. And here is the recipe.

Ingredients :

Paneer - 250 grms
Big Onions - 2 ( chopped)
Tomatoes - 3-4
Ginger and garlic paste - 4 spoons
Oil - To fry
Chilly powder - 1 spoon
Green chilly - 1
Coriander powder - 1 spoon
Cashew nuts - 20 numbers
Water - 1 cup ( if you use milk instead of cream , just add 1/2 cup of water)
Butter - 30 grms
Garam masala - 1/2 spoon
Food colouring - orange ( few drops or pinch )
Cream - 1 cup ( optional milk ( use according to the thickness)
Salt - To taste
Cumin seeds - 1 tsp

Basic Preparation :

* First cut the paneer into small cubes.
* Then fry it in oil till golden brown and keep it aside. This is the basic preparation of paneer for paneer butter masala. ( if it is a fresh paneer , then you need not fry, you can just add it )

Preparation :

* Then take a pan add some oil, the add cumin seeds and fry for 1 min, then add the chopped onion and fry till golden brown ( Or till the raw smell disappears).
* Then add the ginger and garlic paste and fry it.
* Now add the chopped tomatoes and fry it.
* Then add chilly powder, coriander powder, and the green chilly and mix well.
* Now add the cashew nuts to it.
* Mix every thing well and add some ( 1 cup ) Water, and cook for 15 min by closing the vessel with a lid and stiring it often.
* Now switch off the stove and keep it aside to cool.
* Then once it is cooled, grind it into very fine paste.
* Then take a pan, add the butter and melt it. Then add the grinded paste. ( add water if neccessary )
*Now add salt and little bit of orange food colouring.
*Mix well, and now add the cream ( if you dont get the cream, you can add milk. But if you add cream the sauce will be silky. But if you use milk , the paneer butter masala will become bit watery , so make sure you add less water when you add water ( may be 1/2 cup instead of 1 cup)
* Now add the fried paneer to the and mix and cook for 5 mins.
* Now finally add the garam masala

WOW....your paneer butter masla is ready, you can serve it with hot naan, roti or chappati.

Click here for printable version of this recipe

Spicy and Crispy Chicken

2009-03-07T14:48:00.000-08:00

Well, Last week was bit busy week. So thought i would treatmyself and my family with this spicy and crispy chicken. The Spicy and Crispy Chicken is one of the most popular recipe found on my family menu. The crispy chicken was marinated the day before. This one is double soaked into the coatings to give it its unique taste. So...here is the recipe.

INGREDIENTS :

Chicken ( Preferably Leg piece) - 800 grams

Egg, - 1 (Well beaten )

Milk - 200grms

All-purpose flour - 200 grams

Salt - To taste

Fine or crushed pepper - 1/3 spoon

Chilly Powder - 1/2 spoon

Baking powder - 1/4 spoon

Oil - To fry the chicken

FOR MARINATING :

Ginger & Garlic Paste - 10 spoons

Chilly Powder - 1/2 spoon

Turmeric Powder - 1/4 Spoon

Salt - 1/2 Spoon

Rice Flour - 1/2 spoon

Corn Flour - 1/2 spoon

Water - to make a paste of above mentioned marinating items

PREPARATION :

*Mix together above mentioned marinatng items using water and make it a paste.

*Then marinate the chicken and leave it for 24 hours in the refrigerator.

*Now mix the egg and milk and mix together very well.

*In another bowl mix together the above mentioned ingredients( All-purposed flour, salt, pepper, baking powder).

*Now take marianted chicken to a tissue or paper towel to drain off the excess masala or marination.

* Now take one piece of chicken at a time and dip it in the egg and milk miture and then back to the other bowl with the flour.( Mix generously)

* Then again do dip the same piece in the mix and egg mixture and again dip it in the flour mixture.( We are doing it two times because we need the chicken to be more crispy)

*Now drop the coated chicken pieces, one piece at a time into the hot oil.

*Fry the chicken pieces at a time for 12-15 minutes, or until it is golden brown. Occasionally stirring the pieces to fry them evenly.

The spicy and crispy chicken is ready. ENJOY.

Click here for prinable version of this recipe

Aloo-Matar ( Potato and green peas curry)

2009-03-04T07:56:00.000-08:00

Well ....This is another delicious dish, which is easy to prepare. This is the recipe i often make when friends arrive home. Because it is the dish we can prepare easily for more members. This goes well with Chappati, Paratas, and as a side dish for plain rice with sambar or rasam.

INGREDIENTS:

Aloo ( Potato) : 10
Big Onion - 2 (Chopped finely)
Tomato - 2 ( If the size is big, other wise go for 3) ( Chopped finely)
Red Chilly powder - 1 spoon
Turmeric powder - 1/4 spoon
Dhaniya powder / Coriander powder - 1 spoon
Salt - To taste
Oil - To fry Onions and tomatoes
Garam Masala - 1 spoon
Green peas - Hand ful

PREPARATION :

* First cut the potatoes in half and pressure cooker ( Remember not for long , just leave for 2 whistle Not more than that)
* Then take it out make it cool by adding cold water , and remove the skin.
* Then if you are using Fresh Green peas, then you got it soak it for 2 hrs and cook it for atleast 1 or 2 whistle. Or otherwise it you are using forzen or cooked peas, you can use them directly.
* Now take a pan, add oil, then add the chopped onion and fry till golden brown.
* Then add the tomatoes and fry well.

* When onion and tomatoes are fried , add the turmeric powder, chilly powder, coriander powder and salt and fry well.

* Then add the cooked and peeled potatoes to the pan and mix well together ( remember not to mix harsly, because the potatoes are already cooked so its too tender and may go out of shape)

* Sprinkle or add water and mix carefully.

* Cook for few mins and add the green peas.

The delicious Aloo Matar is ready to taste.Garnish and serve hot...........ENJOY.

Click here for printable version of this recipe

Cauliflower Pepper Fry

2009-03-01T12:13:00.000-08:00

hi, friends, this is the recipe that i learnt from my mom. Last week, when i spoke to my mom, she told me about this recipe. She also mentioned its Mr. Dhamodaran's recipe. My mom is a great fan of Mr. Dhamodaran's recipe. The recipe sounded to be simple and different. So i felt that i should try it and see for my-self. It really came out very well in taste. The taste of pepper blending with cooked califlower was too good. Bit different too. So........if you feel bored of doing same old califlower recipes, then i would suggest you to give a try on this. And i am sure that you will love the taste.

INGREDIENTS :

Cauliflower - 1 ( Cut into small pieces and wash it)
Oil - 5-6 spoonsMustard - 1/2 spoon
Sombu - 1/2 tsp
Red Chilly - 2 ( don't chop)
Fine pepper - 2 spoon
Onion - 1 (finely chopped )
Curry Leaves - 10 leaves
Turmeric Powder - 1/4 spoon
Dhaniya Powder - 1/2 spoon
Green chillies - 1 ( chopped length wise)
Salt - As per taste.

PREPARATION :

* At first its always good to put the cutted cauliflower in a vessel of water and little bit of salt. And boil them for 15 mins. In this way you will be able to kill the germs in it. And at the same time cauliflower will be cooked to0.

*Take a pan, add oil. When the oil is heated add the mustard, sombu, Red chilly( dont chop, add just like that ) and curry leaves and fry it.
*Add onion ( Small onion will add taste, so try to get it if possible). Fry till golden brown.
* Then add Dhaniya Powder and turmeric powder and mix well and fry it.
*Then add the 2 green chilly ( Chopped length wise) and fry it .
*Now add the califlower and mix well.

* Sprinkle or add some water and salt. Make sure the cauliflower is cooked.

* After califlower is cooked well smatch it and add the pepper powder and mix well.
* Thats all the califlower pepper fry is ready.

Now garnish and serve hot.........ENJOY.

Click here for printable version of this recipe

Spinach ( Keerai) Poriyal

2009-02-27T07:57:00.000-08:00

This is the recipe that i learnt from my mom. When i was pregnant, they adviced me to intake food which is rich in iron content. So i always use to try different type of recipes in spinach. And this is one of my fav......

INGREDIENTS :

keerai ( Spinach ) - 300 grms ( Washed and Cleaned)

Big Onion - 1 ( Finely chopped)

Garlic - 2 pallu ( Finely Chopped)

Red chilly - 3 number

Mustard seeds - 1/2 tsp

Urid Dhal - 1 tsp

Chana dhal - 1 tsp

Oil - To fry

Salt - 3/4 tsp or To taste

PREPARATION :

* Take a pan, add oil. When oil is heated , then add the mustard seeds, urid dhal and chana dhal. And fry it.

* Now add the chopped onions and fry till golden brown.

* Add the chopped garlic and red chillies and fry it.

* Then add the washed keerai ( If you use the spinach, its better to chop the leaves rather than adding just like that)and fry it.

* Spinach will shrink into half when it is cooked. So Now add salt according to taste.It goes well with rice when served hot..........ENJOY......

Click here for the printable version of this recipe

Spicy Tuna Chunks

2009-02-24T06:48:00.000-08:00

Hi friends, Tuna are a type of fish. In Uk we get tuna chunks in sealed tins. I prefer tuna chunks in sunflower oil. There are many tuna recipes. But i will start with a simple recipe. And will surely post other tuna recipes soon.This recipes is a very simple and tasty. You can have this as a side dish or can even mix directly with plain rice and eat. Both are too Yummy.

Well.....here is the recipe.

INGREDIENTS :

Tunk chunks - 1 tin

Big onion - 1 ( Chopped finely )

Ginger and Garlic paste - 3 spoons

chilly powder - 1 spoon

Turmeric Powder - 1/4 spoon

Salt - As per taste

Oil to fry onions

MASALA ITEMS:

Cinnomon sticks - 2-3 small pieces

Green Cardamons - 3 number

Cloves - 2

Bay leaves - 1

PREPARATION :

* First take a cooking pan. Add oil and add the above mentioned masala items and fry it.

* Then add the chopped onions and fry till golden brown.

* When the onions are fried to golden brown colour, add the tuna chunks to the pan ( Add along with the oil in the tuna chunk tin, do not drain away).

* Then add Turmeric powder, chilly powder, and salt and mix every thing to-gether. Then add Gram masala finally.

*Fry till the raw smell goes. You can even have the tuna fried till they change in dark brown colour. Do keep mixing, every now and then.

Thats it , Spicy Tuna Chunks are ready to eat. ENJOY....

Click here for printable version of this recipe

Dal Vadai / Kara Vadai / Masal Vadai

2009-02-22T13:58:00.000-08:00

Dal vada, is one of the most common and famous dish in southern part of india. You can usually see these during clelebration days, or even prepared for friends who come home in the evening time. The main part of this is to keep the vada crispy. Its such a simple and tasty dish.

Well, my friends always ask me how i prepare such tasty vadai. Its something that i learnt from my mom, and here is the answer for that......

INGREDIENTS :

Channa dhal - 1 cup

Big Onions - 1( Finely chopped. If you can manage to get small onions, it will taste much more better, But being in place like UK, it very difficult to get in some parts)

Green Chilly - 3 small ( finely chopped)

Ginger and Garlic paste - 3 spoons

Coriander leaves - little ( Chopped)

Curry leaves - Little ( chopped)

Rice flour - 3 spoons

Corn flour - 2 sppons

Salt - To taste

Oil - To deep fry.

PREPARATION :

* Well... First soak the channa dhal for 3 hrs. ( If you dont have that much time, then you can soak them in hot water , so that you can soak it for 1 1/2 hrs. )

* Now take the soaked chann dhal and put it in the mixy jar...But remember you should not add water to it. Don't add even very little water to it. Because, how much ever you put less water, that much crisp you get.

* Grind the chann dhal........But just for very little time....(Dont grind too smooth)

* Now put it in a dry bowl, and add ginger and garlic paste to it and mix well.

* Then add the chopped onions, Chopped Green chilly, Coriander leaves, curry leaves, and salt and mix well.

* Finally add the rice flour, corn flour and mix well.

* Well.........Now make a small ball shaped and keep it in your palm and press gently by using your other palm.

* Now put it in the oil and deep fry it untill it comes to golden brown.

Thats it, your yummy and spicy Dhal vada is ready.

You can serve them hot with Coconut chutney or Tomato chutney....Hope you enjoy making this recipe.........ENJOY...

Click here for printable version of this recipe

Ghee Rice - Basmati rice cooked with onion, chilly and cashew nuts

2009-02-18T07:10:00.000-08:00

Well...Ghee rice is one of the delicious, simple, rich and yummy dish. I love the taste. It goes well with any sort of side dishes. I prefer this while guest arrive home. Its so simply that we can prepare it for any number of people. Here i will tell the measure for one cup of basmati rice, so you can convert the measurments for as many cups you want.

INGREDIENTS :

Bamathi rice - 1 cup

Ghee - 3 tsp

Cashew nuts - 100grms

Onions - 1 ( finely chopped)

Green Chilly - 3 ( if you want less spicy, then you can add according to yours....)( cut it length wise)

Ginger and Gralic paste - 3 tsp

Coconut Milk - 1 cup

Salt - To taste

MASALA ITEMS :

bay leaves - 2

Cardamons - 3

Cloves - 2

Cinnamon sticks - small piece ( 2-3 )

PREPARATION:

* Well, the preparation is too simple, first take a heavy bottomed vessel. Add the Ghee and when it melts, add the Cloves, Cardamons, Cinnamon sticks and bay leaves. Fry it.

* Then add the cashew nuts to it and fry till it comes to golden brown.

* Then add the chopped onions and fry for some times. Then add the green chilly and fry it.

* Then add the Ginger and garlic paste and fry till the raw smell disappears.

* Then add the washed basmati rice and fry for 3 - 5 mins.

*Then add 1cup coconut milk and 1 cup water. Now mix all together. Then add salt to it.

( If you are doing it in electric rice cooker, then the job, but just keep mixing it inbetween , so that every thing blends to-gether. just before its going to get over, add 1 more spoon of ghee, and leave it. So that once the rice is cooked you can serve it hot.....)

or otherwise , if you are cooking it in a pressure cooker, then do not put the vessel. After adding the salt, simmer the stove, and close the pressure cooker with its lid , (but dont put the vessel or weight), let the air come out, but every one and then, keep stiring it and when it is semi-cooked add 1 more spoon of ghee and mix well...So finally, when it rice is cooked, switch off the stove , close the pressure cooker and now put the weight on it and leave it for few 5 mins.

Well, the Ghee rice is ready now.

Serve hot with spicy side dishes.

Click here for printable version of this recipes

Kitchen Tips

2009-02-14T09:22:00.000-08:00

It was in the past olden days, where women use to spend loads of time in kitchen. But in todays modern days, the most expensive commodity is "Time". Yound women today are totally nonplused and do not have patience to learn through advice or trial and error method. So those who are new to kitchen, and dont have time to spend much time in kitchen, has to surely need some handy tips to know to save time and efforts.

There where days, where i was very much new to the kitchen. As a newly married bride, i came to UK leaving back my parents and relations. It was a tough time for me to go and cook something for my hubby. So many errors and wastage. I was totally clueless about running the house. In my endeavour to become a perfect cook and a homemaker, i really spend lot of time in getting tips my my mom, grandmother, friends, and going thro so many books. Here are the few tips which i learnt from my mom, grandmothers, friends and relatives, and also few whom i come arcoss. Hope these tips would be useful for someone like me.

KITCHEN TIPS JUST FOR YOU

Cooking Tips :

* Add 1 or 2 pieces of betel nuts are excellent meat tenderizer.

* To maintain the original colour of spinach, broccoli, cauliflower and cabbage, keep them in ice-cold water just after boiling them.

*To prepare vegetable biriyani with meaty flavour, add little of lemon grass while cooking it.

Cleaning Tips :

* To remove stubbirn stains from utensils, soak them in water with little bleach. Leave them overnight and wash next day.

* To clean the microwave, sprinkle some baking soda on a damp cloth and wipe off the stains. This way you can clean the microwave without making any scratching.

Spicy Fish Fry ( Meen Varuval) - Fish pieces marinated in fresh ground spices and deep fried

2009-02-12T16:33:00.000-08:00

Spicy fish fry (meen varuval) is a fish marinated with a blend of unique southern spices. It can either be deep fried or pan fried ( pan fried used little less oil comparing to deep fried)

INGREDIENTS:

*Fish (Sea bass) - 1/2 Kg
*Ginger & Garlic Paste - 3-4
*SpoonSalt - As per taste
*Chilly powder - 1 and 1/2 spoon
*Turmeric powder - 1/4 spoon
*Rice flour - 4-5 spoon
*Corn flour - 3-4 spoon
*food colouring (red) - 1/4 spoon
*Oil - To fry the Fish
*Lemon wedges for garnishing

PREPARATION :

* Cut the fish into small thin slices.
* Now take a bowl and add all the above mentioned item together and make it into thick paste using water( you can even use yogurt instead of water).
* Now apply the paste evenly on each onto each and every slice and spread it on a plate.
* Keep it in fridge for 1/2 hr.
* Then heat oil in a pan and add the fish and fry it...... Enjoy!!!

Spinach - Lets Know

2009-02-12T15:09:00.000-08:00

Spinach (Spinacia oleracea) is a flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds.

Nutrition :
Iron:
Spinach is known as a rich source of iron and calcium. According to the United State ofDepartment of Agriculture, a 180 gram serving of boiled spinach contains 6.43 mg of iron, whereas one 6 oz. (170 gram) ground hamburger patty contains at most 4.42 mg. Thus spinach does contain a relatively high level of iron, compared to other vegetable and meat sources.
The iron in spinach is poorly absorbed by the body unless eaten with calcium.

Calcium:
Spinach also has a high calcium content.

Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E. In addition, it is a good source of omega-3 and fatty acids.

Chilly Paneer

2009-02-12T14:22:00.000-08:00

Basic preparation of Paneer :

*At first slice the paneer into smaller cubes.
*Then fry it in the oil till it gets golden brown.
*Then if u want the paneer to be soft ( Because few people like it in that way) then add the fried paneer into boiled water and soak it for 10 - 15 mins.
*If you like it bit harder then you can use the fried paneer directly, without soaking them in boiled water.

Ingredients :

* Paneer - ½ kg
* Onions - 1 (slice lengthwise)
* Green chilly - 5 (sliced lengthwise)
* Ginger & Garlic - Small piece.( Sliced into very small pieces)
* Vinegar - 3 tsp
* Cornflour - ½ tsp (mix it with water to make it paste)
* Ajinomoto - ½ tsp
* Soya Sauce - ¼ tsp
* Cooking oil - 6 spoons
* Salt - To taste
* Food colouring - red or orange(Optional)

Preparation :

* Heat oil in an iron vessel.
* Add ginger & garlic pieces(chopped very finely) and fry well.
* Add Green chilly and fry for just 30 seconds.
* Add onions and fry till golden brown.
* Now add ½ cup water and also the vinegar and boil for 20 seconds.
* Add the corn flour paste and when the mixture thickens add salt, ajinomoto, soya sauce, food colouring and boil for few mins.
* Finally add the Paneer to the mixture and boil it for about 2-3 mins.

Garnish and serve hot.

Mutton Biryani

2009-01-14T14:48:00.000-08:00

Mutton biryani is such a tasty dish, and almost every one's loves it. They are usually served with raita and brinjal curry.So.... here is the recipe.......

Ingredients :

* Mutton - ½ kg (chopped)

* Onion - 2 (chopped finely)

* Tomato - 3-4 chopped

* Green chilly - 2 (chopped length wise)

* Ginger & Garlic Paste - 3 tsp

* Turmeric Powder - ½ tsp

* Chilly powder - 2 tsp

* Daniya(Coriander) Powder - 3 tsp

* Salt - To taste

* Garam Masala - 1 tsp

* Basmathi Rice - 2 Tumbler

* Cardamons - 3

* Cloves - 3

* Bay leaves - 2

* Cinnamon Stick - 2 pieces

* Oil - 6-7 spoons

* Ghee - 2 spoons

* Mint leaves - little (cleaned and chopped)

* Coriander leaves - little (cleaned and chopped)

Preparation :

Mutton has to be pressure cookered ( Because it is hard compared to chicken, so cannot be added as chicken directly). In UK, mutton is really hard, so it has to be pressure cooked atleast for 9 -11 whistle. well........ now put the cleaned mutton in the pressure cooker, then add little chilly, powder, turmeric powder, ginger & garlic paste and mix everything well by adding enough water and pressure cooker it.

* Take a heavy bottomed vessel or even pressure cooked will be good.

* Heat the vessel, add Ghee and oil to it. Now add the cinnamon stick, cloves, cardamans and bay leaves.

* Then add the chopped onion and fry till golden brown.

* Add green chilly and fry for some times.

* Now add the chopped tomato and fry well ( tomato has to be fried very well)

* Then add the Ginger and Garlic Paste and fry well.

* Now add the cooked mutton and stir well. Add turmeric powder, chilly powder, Dhaniya powder, little of chopped mint and coriander leaves and stir well.

* Now add water in 1: 2 ratio (i.e – if two tumbler rice, add 4 tumbler of water)

* Let the water boil. When it is boiling well add the basmathi rice and salt. Stir well.

* Keep the lid closed. If you are doing in pressure cooker , then don’t put the wait for the lid.

* Open now-and-then, and keep stiring.

* When rice is semi- cooked add the garam masala and rest of the mint and coriander leaves and close the lid.

* When the rice is cooked, close the lid and put on the wait and switch off the stove immediately.

( If you are cooking in some other heavy bottomed vessel, keep the vessel closed with suitable
lid and keep another vessel filled with cold water over the plate. )

Garnish snd Serve hot………

Deep fried Chicken

2009-01-14T12:44:00.000-08:00

Well, this is the most fav and popular dish among my friends. Because its so easy to prepare and very tasty too. If suddenly guests or friends arrive home.......dont panic....here is the dish which can be prepared so quickly. It can be a good starter at meal time or a snack for tea time.

INGREDIENTS:

Chicken (boneless) - 1/2 Kg
Ginger & Garlic Paste - 3-4
SpoonSalt - As per taste
Chilly powder - 1 and 1/2 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon
Oil - To fry the chicken

PREPARATION :

* Cut the chicken into small cubes.

* Now add all the above mentioned item to the chicken and mix well, sprinkling some water.

* Keep it in fridge for 1/2 hr.

* Then heat oil in a pan and add the chicken and fry it.

Try this out and let me know how it came.... Hope you enjoy the taste.

2009-01-13T15:51:00.000-08:00

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Spicy Vatha kuzhambu

2008-11-07T06:01:00.000-08:00

Well i am posting this recipe as one of my friend named " Ramya KPS " asked for..Hmm....Ramya here comes ur recipe, hope you enjoy the taste......

Vatha Kuzhambu (Using Small onions and Garlic) : This is the traditional dish, which will really taste good. One of the most easy and simply dish that can be made by any one and goes well with rice and papad.
Ingredients :

Mustard Seeds - 1 tsp
Urad Dhal - 1 tsp
Small Onions - 10 numbers
Garlic - 10 numbers( peeled, and no need to chop)
Tamarind - Hand full ( soak in water to make tamarind paste)
Sambar powder - 3 tsp
turmeric powder - 1/4 spoon
Salt - As per taste.
Oil - To fry.

Preparation :

* Take a pan, add 3-5 spoon of oil. Then add mustard seed and urad dhal and fry it.

* Now add the small onions and garlic and fry well, till the raw smell disappears.

* After frying well, add the tamarind water to the vessel and leave it to boil well.

* Went the content is half-cooked, add the sambar powder, turmeric powder and salt.

* Wait to cook for some more time and let the mixture thicken.

* At last add vathal and cook it

* Serve hot with papad.

Hope you all enjoy this recipe.

Chicken Biryani

2008-08-31T09:27:00.000-07:00

Chicken Biryani is a yummy dish. They are usually served with Raita or brinjal curry.

Ingredients :

* Chcken - ½ kg (chopped)
* Onion - 2 (chopped finely)
* Tomato - 3-4 chopped
* Green chilly - 2 (chopped length wise)
* Ginger & Garlic Paste - 3 tsp
* Turmeric Powder - ½ tsp
* Chilly powder - 2 tsp
* Daniya(Coriander) Powder - 3 tsp
* Salt - To taste
* Garam Masala - 1 tsp
* Basmathi Rice - 2 Tumbler
* Cardamons - 3
* Cloves - 3
* Bay leaves - 2
* Cinnamon Stick - 2 pieces
* Oil - 6-7 spoons
* Ghee - 2 spoons
* Mint leaves - little (cleaned and chopped)
* Coriander leaves - little (cleaned and chopped)

Preparation :

* Take a heavy bottomed vessel or even pressure cooked will be good.
* Heat the vessel, add Ghee and oil to it. Now add the cinnamon stick, cloves, cardamans and bay leaves.
* Then add the chopped onion and fry till golden brown.
* Add green chilly and fry for some times.
* Now add the chopped tomato and fry well ( tomato has to be fried very well)
* Then add the Ginger and Garlic Paste and fry well.
* Now add the chopped chicken and stir well. Add turmeric powder, chilly powder, Dhaniya powder, little of chopped mint and coriander leaves and stir well.
* Let the chicken cook for some times ( 3 – 5 mins)
* Now add water in 1: 2 ratio (i.e – if two tumbler rice, add 4 tumbler of water)
* Let the water boil. When it is boiling well add the basmathi rice and salt. Stir well.
* Keep the lid closed. If you are doing in pressure cooker , then don’t put the wait for the lid.
* Open now-and-then, and keep stiring.
* When rice is semi- cooked add the garam masala and rest of the mint and coriander leaves and close the lid.
* When the rice is cooked, close the lid and put on the wait and switch off the stove immediately.
( If you are cooking in some other heavy bottomed vessel, keep the vessel closed with suitable
lid and keep another vessel filled with cold water over the plate. )

Garnish snd Serve hot………

Chilly Chicken

2008-08-29T13:09:00.000-07:00

This is my very first recipe of http://www.spice-india.com/. For the step by step picture recipe of chilli chicken, click here Basic Preparation for all Chinese chicken recipe :

1. Cut the chicken, mix equal quantity of plain flour and cornflour.
2. Mix all the content and deep fry.

Ingredients :

* Chicken - ½ kg (prepare it as above mentioned)
* Onions - 1 (slice lengthwise)
* Green chilly - 5 (sliced lengthwise)
* Ginger & Garlic - Small piece.( Sliced into very small pieces)
* Vinegar - 3 tsp
* Cornflour - ½ tsp (mix it with water to make it paste)
* Ajinomoto - ½ tsp
* Soya Sauce - ¼ tsp
* Cooking oil - 6 spoons
* Salt - To taste
* Food colouring - red (Optional)

Preparation :

* Heat oil in an iron vessel.
* Add ginger & garlic pieces(chopped very finely) and fry well.
* Add Green chilly and fry for just 30 seconds.
* Add onions and fry till golden brown.
* Now add ½ cup water and also the vinegar and boil for 20 seconds.
* Add the corn flour paste and when the mixture thickens add salt, ajinomoto, soya sauce, food colouring and boil for few mins.
* Finally add the chicken to the mixture and boil it for about 2-3 mins.

Garnish and serve hot.