Spicy Aloo( potatoes) Masala

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Spicy Aloo(

potatoes)

Masala You will need

250 g potatoes ( baby potatoes ) Oil for frying 1 teaspoon coriander powder 1/2teaspoon garam masala powder 2 tablespoon onion paste 1/2 teaspoon garlic paste 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder 3/4 cup curd 1/2 teaspoon cumin seeds 2 tablespoon oil Salt to taste 1/2  tablespoon Vinegar for making it more spicy ( optional)

For garnishing:

1 tablespoon chopped leaves 1/4 teaspoon garam masala powder

Method

Boil and peel potatoes. Prick them all over with a fork. Heat oil in a frying pan and deep - fry the potatoes on a medium heat till they are brown from all sides. Heat 2 tablespoon of oil and add cumin seeds and saute for 2 minutes. Add onion - garlic paste and fry till they are golden color and fragrant. Add all the masalas, salt to taste and curd. Cover with a lid and cook on a low heat till the gravy thickens.

Add fried potatoes and cook for another 2 - 3 minutes. Sprinkle garam masala powder and 1/2 Tbs vinegar for making it more spicy. Serve hot, garnished with chopped coriander leaves. Serve as a spicy dish with chapati.

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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 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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Grilled stuffed Spicy bell peppers

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Ingredients:

4 spicy red bell peppers – halved
½ kg. - lean chop meat
4 cloves garlic – crushed & chopped
Handful of cherry tomatoes - halved
Handful of fresh parsley – chopped
Handful of fresh basil – chopped
½ cup fresh grated – Romano cheese
½ cup - shredded Mozzarella cheese
½ cup - Italian seasoned breadcrumbs
Dashes of Red Pepper flakes
Olive oil for drizzling  


Preparation:

In a large frying pan drizzle olive oil and brown the chop meat and then set aside.

On a heated griddle place the bell peppers. In a bowl combine the garlic, parsley, basil, Romano cheese, breadcrumbs, red pepper flakes and a few drizzles of olive oil.

In a large frying pan heat a drizzle of olive oil and place the ingredients of the bowl and toss. Add the cooked chop meat and continue to toss for a minute. Fill the pepper halves and continue to heat on the griddle. Top with the mozzarella cheese and continue to cook until the pepper is soft and the mozzarella is melted.

Drizzle with a touch more olive oil and serve.

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Immunity booster spicy spinach Risotto

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Spicy Spinach Risotto
Makes 2 servings
200 kcal per serving
I
Ingredients
100 g chopped fresh spinach
100g cooked spicy steam rice
30g boiled soybeans
1tsp olive oil
50g onions, chopped
25g almonds,soaked & sliced
Spicy chili flakes , to taste
Salt, to taste
Spicy garam masala, to taste(optional)
1 bay leaf
1\2 cup water
Method:-
Heat oil in a pan over medium heat
Add bay leaf- when it turns golden brown, add onions,bell pepper and
almonds. Saute for 2 minutes.
Add water and spices. Bring to a boil.
Add spinach, rice and beans. reduce heat and simmer for 10 minutes.
Serve spicy hot!!

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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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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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