Showing posts with label Spicy Food Recipes. Show all posts
Showing posts with label Spicy Food Recipes. Show all posts

Friday, July 15, 2011

Spicy Khaja




Spicy Khaja
 spicy food khaja pic

Ingredients
4 cups gram flour
1 cup plain flour
3 tsp. red chilli powder
1 tsp. omam seeds (ajwain)
1 tsp. cumin seeds
2 tbsp. coriander very finely chopped
2 tbsp. oil or 4 cube Amul butter
salt to taste
oil to deep fry
Method
1.Mix both flours together.
2.Make a well in the center, add all other ingredients, except oil to deep fry.
3.Mix them well in the flour.
4.Add enough water to make a soft pliable dough.
5.Divide dough to make small (4" diameter) thin rounds.
6.Prick on both sides with a fork.
7.Allow to dry on a clean cloth for 25-30 minutes.
8.Deep fry in hot oil till a light browning appears.
9.Do not over fry.
10.Drain and cool completely before storing.
33
Making time: 30 minutes
Makes: 30-40 pieces





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Monday, May 9, 2011

Spicy Cauliflower Curry




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Ingredients :-
Cauliflower - 3 cups (in flowerets) Peeled and cubed potatoes
- 2 cups Oil or Amul butter
- 2 tablespoons Coriander leaves
- 1tablespoon Rasam powder
- 2 teaspoon Cummin seeds
- 1 teaspoon Salt
- 1/2 teaspoon Sugar or you can leave it if you want it spicier
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Hing powder as per taste
- 1/4 teaspoon Onion
- 4  spicy Green chillies
- 2 Capsicum
- 1 Ginger
- 1 cm p73
Method:
Chop all vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar( not mandatory) and
quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-
fry till you get a lovely aroma. Remove and serve piping hot with rotis or
rice. (Plain potato curry can also be made the same way).



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Saturday, March 19, 2011

Some spicy and tasty Holi bites!


       
             

             
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Some spicy and tasty Holi bites
Sharmila Chand, Hindustan Times
March 18, 2011
How can any festival be celebrated without much fuss over food.
Traditionally, every family has a favourite family sweet, which is
eventually passed on to the new generation. Here, we have, chefs,
sharing with us some secret lip-smacking recipes of Holi dishes, to
keep the tradition alive. Try these out at home and delight your
guests by displaying your culinary skills.
All Time Favourite Thandai
Ingredients:-
Almond 100 gm
Poppy seeds 25 gm
Dried melon seeds 25 gm
Fresh rose petals 10 gm
Green cardamom 05 gm
Whole pepper corn 10 gm
Saffron  2 gm
Sugar 400 gm
Milk 2 lit
Method :-
Boil the milk with saffron in a deep pan. After the initial boiling,
set it aside and allow it to cool. Meanwhile soak almonds, melon
seeds, poppy seeds, rose petals cardamom and pepper corn in two cups
of water and keep aside. Grind soaked ingredients to make a smooth
paste. Pour some water into this paste and strain through muslin
strainer. Blend the above-made mix with milk. Chill for about an hour
before serving.
Recipe by chef Nimish Bhatia
The Gujia
Ingredients :-
For the dough
Refined flour (maida)  1000 gm
Ghee / Cooking Oil   300 gm
For the stuffing
Khoya  1000 gm
Pistachio  100 gm
Broken cashewnut    100 gm
Chironji   100 gm
For the syrup
Sugar   1000 gm
Water     400 gm
Garnish
Warq (silver paper)  10 leafs
Pistachio  25 gm
Method:-
Sieve refined flour in a bowl. Melt the ghee or oil and add to the
flour to make a dough. Divide into equal portions (it will make 70
pieces). Make sugar syrup on fire of one string. If you want to make
without it then add crushed misri (candy) 100 gms to the stuffing.
Make stuffing by mixing khoya, chopped pista, cashewnuts and chironji.
Roll out the pre-portioned dough into a round, put some stuffing at
one end and fold over the other end making a semi-circle. Seal the
ends as shown in the picture with a fork. Heat the ghee/oil in a
kadhai and fry the gujias . Take out and put them in sugar syrup.
Decorate with warq or pistachio.
Recipe by chef Nissar Waris
Spicy Aloo Sumilan:-
Ingredients:-
Potatoes 300gms
Fresh green peas 150 gms
Cornflour 40 gms
Ginger chopped half inch
Green chilli 1-2 nos
Fresh coriander 2-4 sprigs
Salt to taste
Green cardamoms ground 2-3
Black cardamom ground 1
Chilli powder 1/2  tsp
Garam masala 1/4  tsp
Cumin seeds whole 1/2  tsp
Dry coriander 1/4 tsp
Method :-
Boil, peel and mash potatoes.Boil peas separately. Add all ingredients
in potatoes and peas except cornflour and oil. Mix well. Add dry
masala in mashed peas then stuff it into the above potato mash made
into dumplings. Coat patties lightly with corn flour and finally coat
with corn flakes .Heat oil and shallow-fry till golden brown. Serve
hot as a side dish or as a snack.
Recipe by chef Devraj Halder
Chocolate and dry fruit gujia:-
Ingredients:-
For the dough
Flour 300 gm
Ghee 8 tbs
Baking soda 1/4 tsp
Powdered sugar 1-2 tbs
Cocoa powder 60 gm
Fresh grated coconut 100 gm
Cashew nuts chopped fine 3 tbs
Raisins chopped fine 3 tbs
Dates chopped fine 3 tbs
Almonds flakes 50gm
Cardamom powder 1/2 tsp
Saffron A pinch Dark chocolate 500gm
Cream 125 ml
Method :-
Mix flour, sugar, baking soda, cocoa powder and ghee. Add water and
knead. Melt chocolate with cream, add cashews, almonds, coconut,
cardamom powder, dates, raisins, saffron and ginger powder. Divide the
dough into equal sized balls. Roll out into circles. Put the chocolate
dry fruit filling in the centre of each circle and fold into a half
moon. Press the edges tight and pleat the edges. Heat ghee in a pan
and deep fry the gujia. Coat them with icing sugar or chocolate.
By chef Neeraj Tyagi
Toothsome malpua :-
Ingredients:-
Milk 1 ltr
Maida 200 gm
Suji 10 gm
Pure Ghee 1 kg
Water 500 ml
Sugar 500 gm
Method:-
Boil the milk till it reduces to 500 ml quantity. Roast the suji till
it becomes light brown. Add the milk along with maida, there should
not be lumps. It should be a smooth batter. Heat ghee in a thick
bottom pan on  medium heat. Take the batter in a hollow spoon or small
bowl and slowly pour in the pan. If the batter scatters, add a little
more maida to it, else cook till it becomes light brown pancakes. To
make the sugar syrup, boil sugar and water till it becomes thick. Dip
the Malpua (pancake) in the syrup and lay out on a plate.
Recipe by chef Tarun Kapoor,
Festive Nuts Stuffed Phyllo :-
Ingredients:-
Phyllo (pastry sheets) 1 lb
Butter 1 1/2 cup
Chopped almonds 1 lb
Breadcrumbs 1/2 cup
Sugar 1/4 cup
Cinnamon 1 tsp
Cloves 1/2 tsp
Sugar 4 cup
Juice of 1 lemon
Method :-
Place 1 pastry sheet in well-buttered baking pan and brush with
butter. Place second pastry sheet over it and butter again. Repeat
until you get 6 layers. Mix almonds, breadcrumbs, sugar, cinnamon and
cloves. Sprinkle top pastry sheet with almond mixture and place two
buttered pastry sheets over this. Repeat the same till all ingredients
have been used. Brush top with butter. Make diamond shaped pieces.
Bake in moderate oven for about 1 hour. To prepare syrup, boil sugar,
water and lemon juice for 10 minutes. Pour hot syrup over cooked
baklava. Allow to stand several hours before serving.
Recipe by chef Nishant Choubey
Article sourced from hindustantimes


       
             

             
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Sunday, February 27, 2011

Spicy Ladun moong Dal( Khattey ladun)




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This dish consists of fried green gram
dumplings in spicy gravy. Spicy Ladun are eaten with much relish in Indian households







Recipe for  spicy moong Dal ladun
1 cup dhuli moong dal (split, skinless green gram)
2 green chillies
Salt to taste
A pinch of hing (asafoetida)

Recipe for Green Chatney  


  • 1 bunch fresh cilantro

  • 1 clove garlic

  • 1 tablespoon minced fresh ginger root

  • 1 minced hot green chile peppers

  • 1 tablespoon peanuts

  • salt to taste

  • 2 tablespoons lemon juice


Direction for chatney :-
Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

 Direction for spicy moong dal ladun :-

1. Wash and soak moong dal for 4-5 hours. Drain and grind with green chillies to a coarse paste. Add just 1-2 tsp water while grinding and no more.
2. Add salt and hing to the moong dal batter and beat the batter well. Beating well ensures fluffy Spicy  Ladun
.

3. In a kadhai/wok, heat sufficient oil to deep fry. When the oil is hot enough, turn the heat to medium and wait for couple of minutes.Spicy  Ladun are fried on medium heat. Drop small portions of batter in the oil with the help of spoon or your fingers. Fry these
Spicy  Ladun
till golden from both sides, turning as needed.
4. Drain on an absorbent paper. Set this aside.

5) Finely chopped Horse Radish/Muli will be great in taste with green chatney on it and make the taste more spicier and crispier for you.


 









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Wednesday, January 26, 2011

Rapunzel's Squash & Spicy Hazelnut Soup




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Rapunzel's Squash & Hazelnut Soup

Squash Hazelnut Soup
When mother Gothel wants to give Rapunzel a treat, she makes her favorite meal -- Hazelnut soup. This wholesome squash soup, topped with roasted hazelnuts, is sure to be a favorite in your home. If you're hosting a Tangled-themed party, this soup is a crowd-pleaser, especially if you set up a soup "bar" with lots of tasty toppings like chives, bacon bits, and chopped hazelnuts! Ingredients for the soup:
  • 2 lb butternut squash, seeded and cut into 6 sections

  • 1 lb parsnips, peeled and roughly chopped

  • 1 green apple, peeled, cored, and quartered

  • 2 tablespoons olive oil, divided

  • 3-4 sprigs fresh thyme

  • 1 medium brown onion, thinly sliced

  • 4 cups of chicken stock, divided

  • 1/2 teaspoon cumin

  • 1/2 cup heavy cream

  • Salt and white pepper to taste

  • 1 cup raw hazelnuts (for topping)

To Roast Hazelnuts: Preheat oven to 275 degrees F



1. Place 1 cup of raw Hazelnuts on a parchment lined baking sheet.


2. Bake for 25 - 30 minutes, or until the hazelnut skins burst.


3. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.
For Soup:
Preheat oven to 400 degrees F
4. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.


5. Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.
6. Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.


7. Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.
8. Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.


9. When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven.
10. Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock.
Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.
11. Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.
12. While soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream.
 Originally source from :- http://family.go.com/disney


13. Serve in bowls or insulated cups and top with the crushed roasted hazelnuts.



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Spicy and crisper Bitter gourd Gojju

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Spicy and crisper Bitter gourd Gojju
Ingredients
2 medium sized bittergourds
1 tsp mustard seeds
1 sprig curry leaves
1 onion, minced
3-4 garlic cloves minced
2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dhania powder
2 tsp sambhar powder
2 tsp shredded coconut
1 tsp methi(fenugreek) seeds, roasted and powdered
2 tsps white sesame seeds, roasted and powdered
2 tablespoon jagggery melted or 2 tsp sugar
Juice of a small ball of tamarind
A pinch of hing
Salt to taste
Method
Scrape the skin of the gourds till smooth and wash them.
Cut lengthwise and remove the seeds.
Cut them into large half-rounds.
Smear salt on them and place a heavy weight on them.
This method is used to reduce the bitterness of the vegetable.
Set aside for 1/2 hr.
Fry in 3 tsp oil till well browned.
Drain and set aside.
Heat about 3 tsp oil and add the mustard and curry leaves.
When the mustard crackles, add the minced onion and garlic.
Fry till done.
Now add all the raw dry powders and fry for 2 minutes.
Now add the shrdded coconut and keep frying for 2 more minutes.
Add the fenugreek and sesame powders and mix well.
Add the fried gourd, jaggery and tamarind.
Add salt to taste and enough water to cover the vegetable.
Bring to a boil and reduce heat.
Cook till the gavy thickens and you get a gojju consistency.
Remove from heat and add the hing.
Mix well and serve like a chutney with plain rice/dosa/chapati.


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Monday, November 1, 2010

Spicy Palak Paneer

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Spicy Palak Paneer
Ingredients
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps(butter as per choice)
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder, vinegar
Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis


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Tuesday, September 28, 2010

Spicy fried chicken

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Spicy fried chicken

Number of serving: 4

Preparation time: 25 Min

Cook time: 15 Min

 Ingredients:

1 and 1/2 kg boneless and skinless chicken breast (cut into cubes
12 no dried red chilies
15g of Szechuan peppercorn
6 slc of peeled ginger
6 slc of garlic
1-stalk of chinese scallion/spring onion (julienned for garnishing)
1 sprig of coriander (for garnishing)
2 fresh red chili (julienned for garnishing)
4 tablespoons of soy sauce
1 tablespoon of cooking wine (rice wine preferred)
Salt to taste Preparation:

Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside.
In a wok, heat up some oil till it smokes
Add in the sliced ginger, garlic, and stir fry until they turn light brown. **Do not burn**
Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma.
Add in the chicken cubes and seasoning and toss for 30sec-1min over high flame
Serve hot and garnish with scallion, coriander, and red chili.

Note :- Please avoid this stater if you have high cholesterol or bad lipid profile test.

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Tuesday, September 7, 2010

Spicy Mix Veg Curry

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Spicy Mix Veg Curry
Ingredients
1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 spicy green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter
Method
1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.
Making time: 20 minutes.
Makes: 2 servings

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Sunday, August 29, 2010

Spicy Rava idli

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Rava idli
INGREDIENTS
I Rava: 1kg I Refined oil: 3-4 tbs I Mustard seeds: 1/2 tsp I ginger
(chopped): 1 tsp I green chillies (chopped): 2 tsp I curry leaves
(chopped): 25 gms I cashew nuts: as desired I Gram dal: approx 50 gms
I curd: 1 1/2 ltr I soda: a pinch I coriander leaves: a bunch I salt
to taste.
METHOD I In a kadai,heat about 3-4 tablespoons of oil.
I Add mustard seeds,gram dal,cashew nuts,green chillies,ginger and
curry leaves in that order.Fry all the above ingredients for a minute
or two.
I Then add the semolina (rava) and toss till ingredients are
mixed.Continue to cook until the rava changes colour and emits a light
roasted aroma.
I Remove from fire and allow the mixture to cool.
I A couple of minutes before steaming the idlis,place the cooled
mixture in a vessel.Add curd,a pinch of soda,salt to taste and a bunch
of coriander leaves and mix well.Take care to see that no lumps
remain.
I Fill the idli cups/moulds with the batter and cook the idlis in an
idli cooker for about 10 minutes.
I The idlis are ready to serve.Served best with coriander chutney and
potato sagoo (sabji)

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