Lemon and Pepper Spicy Pasta Salad

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Ingredients

1 bowl pasta

2 onion, chopped

2 red pepper, chopped

1 yellow pepper, chopped

1 green chilly , chopped

1 teaspoon minced garlic (or one clove)

Dried basil, to taste

Zest of one lemon

1/2 cup Refined oil

1/4 cup lemon juice

Directions

1. Cook pasta according to box insertions( look for Microwave cooking 15 mint). Drain and rinse with cold water to stop cooking.

2. Toss all ingredients (except refined oil and lemon juice) in a large bowl.

3. Wisk together refined oil and lemon juice. Drizzle as much (or little) over the pasta. Refrigerate until serving.

4. Microwave it and garnished it with coriander leaves before serving.

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Spicy Gobi Manchurian

Spicy Gobi(Cauliflower) Manchurian
INGREDIENTS:
8
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk



METHOD:


Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.


Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.


Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

A delicious spicy Indian snack – pani puri-Gol Gappey!!! :)

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A delicious spicy Indian snack – pani puri. Have your own chat-party at home now
Serves: Many Time required: 1 ½ hours
Ingredients
500 gms Semolina
250 gms Wheat flour
A pinch Soda-bi-carb Oil for frying
For filling:
4 big Potatoes (boiled & chopped)
½ cup White channas (boiled)
Salt & red chilli powder to taste
½ tsp Cumin powder
2 tbsp Tamarind chutney
Ingredients for Pani:
¾ cup Tamarind (Imli)
3 litres Water
1 ½ tsp Black salt Salt to taste
1 tsp Cumin seeds
¾ tsp Red chilli powder
2 bunch Mint (ground)
1 tbsp Coriander leaves (ground)
1 stick Cinnamon
4 Cloves
2 tbsp Lime juice
½ tsp Black pepper
2 tsp Sugar
Method
1. Combine soda-bi-carb, semolina & wheat flour together.
2. Add sufficient warm water and knead into a stiff dough.
3. Cover the dough with wet cloth for 15 mins knead again.
4. Divide the dough into small balls, roll them into small chapattis.
5. Cut with anything that is round in shape.
6. Fry in hot oil till they puff and turn golden brown in colour.
Method for filling: Mix all the ingredients of the filling well & keep aside.

Method for Pani:
1. Roast cumin seeds, cinnamon & cloves.
2. Grind it to a fine powder. Add red chilli, black salt, salt & black pepper.
3. Soak tamarind in water for ½ an hour. Mash & sieve.
4. Add sugar coriander & mint paste to tamarind water.
5. Add ground spices, lemon juice. Stir, add ice cubes and use after
20-25 minutes.

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Spicy hot and Crispy Kachori

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
16
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy Indian Samosa Recipe

Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiledpeeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)

Spicy fare from Chettinad

The feast will showcase the flavours of Chettinad



TEMPTING DISHES Chettinad food

Among the various South Indian cuisines, Chettinad cuisine holds a special place in the taste buds of food lovers.

Spicy and aromatic, the liberally thrown chillies in the dishes don't come in the way of enjoyment of the food.

Bringing the flavour of Chettinad to the city is South Park, which is conducting a 10-day Chettinad food festival.

The festival will conclude on February 26. To lend the dishes authenticity, a chef is being brought in from Karaikudi. The buffet costs Rs. 310 per person.

To start your meal, take spoonfuls of `Aattukaal' soup. A mutton soup, it is rich and spicy.

Rice dishes

Next help yourself to the variety of rice dishes. The festival offers `Puliyodharai, (tamarind rice) `Tenga sadam' (coconut rice) and `Elumbicha sada' (lemon rice).

As side dishes, you could try `Kari kozhambu,' a mutton dish with thick red, hot gravy.

The `Yera varuval,' or fried prawn, has prawns seasoned with Chettinad spices and deep fried.
Article from Hindu