Archives for June 2015

Chicken Dum Biryani Restaurant Style

June 30, 2015 by Suki 22 Comments

Happy Canada day :)!

Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Who does not love the exotic fragrant biryani? Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita.

Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. Each and every time when I make biryani, I try different methods just to differentiate and have different taste each time. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. The style of preparation and the rice used to make this biryani gives a unique delicious taste.

Biryani is not strenuous at all to prepare like many believe. Its just little time consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another.In restaurant style, these days they don’t use the whole spices like cardamom, cloves and so on. They just blend everything together. When I was thinking of biryani other day, I realized that I did not post my chicken Biryani pictures yet. It is one of the most famous Biryani and I am not sure why I did not post 😀 Just Memory loss I guess.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

It is for all the Chicken and Biryani Lovers!

4.7 from 7 reviews

Chicken Dum Biryani Restaurant Style

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 2 hours

Cook time: 1 hour

Total time: 3 hours

Serves: 6 people

Ingredients

Marinate:
• Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
• Biryani powder – 2 tbsp
• Red chilli powder – 2 tsp
• Coriander pwder - 1 tsp
• Jeera/ Cumin Seeds - 1 tbsp
• Green chilli - 5 (cut them roughly)
• Mint - ½ cup (chopped)
• Coriander- ½ cup ,chopped
• Curd – ¾ cup
• Oil – 2 tbsp
• Chicken – 1 kg, with Bone
• Salt – 2 tbsp
• Lime juice – 2 tsp
• Fried onions – 1 tbsp

Rice:
• Basmati rice - 4 cup (soaked for twenty minutes)
• Jeera - 2 tsp
• Salt – 3 tbsp. (according to taste)

Others:
• Fried onions – 1 tbsp
• Ghee - 2 tbsp
• Oil – 1 tbsp
• Orange food colour mixed with 2tsp of water or saffron in warm water
• Rose Essence – Few drops
• coriander and mint leaves– to garnish

Special Masala Powder:
• Cloves – 5
• Cardamom – 5
• Bay leaf – 2
• Star anise – 1
• Fennel seeds / Sombu – 1 tbsp
• Black stone flower – 2 piece
• Cinnamon – 3 cm piece
• Cumin seeds – 2 tsp

Instructions

Powder the Special Masala Powder.
Marinate everything listed under “marinate” section with the special Masala powder for at least two hours or even overnight is great.
Soak basmati rice for an hour. Do not wash many times the rice; it will make you lose the rice flavor.
Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
Meanwhile, add oil in a heavy bottomed pan, and add the marinated chicken and keep it without switching on.
Now layer the rice with the cooked rice on the chicken, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium falme for 7 minutes and 25 minutes on very low flame.
Now remove the weight and foil and fluff the rice carefully.

Notes

1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Mariante atleast for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.

Wordpress Recipe Plugin by EasyRecipe

Taste great with raitas, egg pepper roast, chicken 65, Mutton curry.

Breakfast in 20 minutes or Less

June 29, 2015 by Suki 10 Comments

Eating a small breakfast leads to healthier choices all day long. Do not skip Breakfast! 🙂

You think you don’t have enough time to make Breakfast? Most of our mornings goes by rushing that we tend to skip Breakfast. So I am trying to make a collection with some quick healthy, hearty morning meals. You do not have to limit the delicious breakfast foods to the morning hours ;)! I have made a list with breakfast ideas that we can make in 20 minutes or less than that. 🙂 Click the Name of the recipe for the recipe page! :)!

1. 1. Sweetened Condensed Milk Toast with Orange Zest – 5 mins

Takes only 5 minutes to prepare – Toasting bread with butter, raining it with milk and some orange zest! Sweet & refreshing! Definitely decadent. Recipe is here. Vegetarian recipe. vegan Note: Have made a note how to make vegan sweetened condensed milk.

1. 1. Nutella Mug cake – 5 mins

Mug cakes are always awesome to do. The idea is pretty neat. You combine all the ingredients in a large mug, cook it in the microwave for a minute or so and there comes the steaming chocolate cake. Recipe is here. Vegetarian.

1. Egg masala Toast – 10 mins

10 Minute Egg Masala Toast – – THE BEST quick and easy recipe for egg lovers! All you need is Milk, bread and eggs. Recipe is here.

1. Vegetable Bread Toast Sandwich – 10 mins

Bored with your toast? Spread this delicious homemade vegetables sauce on your bread and enjoy. Recipe is here.

Vegetarian and Vegan.

1. Simple Poached Egg avocado Toast – 10 mins

I somehow thought that poached eggs are like scary to do but they are beautifully easy. They took me about 10 minutes to make this whole breakfast. The contrast between the crispy bread, the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it’s also very healthy and satisfying. Recipe is here.

1. Creamy Mushrooms and greens on Toast – 10 mins

Classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes! Recipe is here. Vegetarian and have made a vegan note.

1. Mumbai Style Egg Bhurji – 20 mins

Indian scrambled eggs, spicy and loaded with veggies. Perfect for a healthy breakfast or pairs well with rotis or a sandwich filling. Recipe is here.

Ven Pongal/ Mashed rice and Lentils – 20 mins

Ven pongal is a very easy and comfort food. It is made with just rice and lentils. Recipe is here.

vegetarian and have made a vegan note.

Broccoli Cheese fritters eggless wuth yogurt dip – 20 mins

Who does not love fritters? This recipe is so simple. One of the great way to nosh these broccoli is by tossing them with a bit of flour, garlic, good cheese, spices and sizzle them in oil. Recipe is here.

Vegetarian.

10. Mini Paneer/ Tofu Corn sandwich

Another quick 10 minute sandwich for breakfast using paneer or tofu . Do not skip breakfast!

11. 2 Minute Chocolate Peanut Butter crumb cake

Moist chocolatey cake topped with chocolate cinnamon streusel in just 2 minutes. The quickest way to treat yourself! It’s only one serving size with no eggs.

12. JALAPENO HERBS SAVORY CHEESE MUFFINS

Individual convenient cheesy muffins for rushed mornings! Savory bell peppers, herbs, eggs and cheese muffins utterly delicious and moist!

Spicy Onion tomato chutney/ Kara chutney

June 27, 2015 by Suki 3 Comments

Goes well with idli,dosa,bajji,pongal,roti and any kind of bread you fancy!

My mom makes this chutney with idli or dosa most of the times. The main reason is because I love it and everybody loves it. I have made this couple of times and whenever i make this, people surely ask me for recipe. It is that good! I proudly share my mom’s recipe. It goes well with everything. Pakoda, samosa, bajji, idli,dosa, parotta,paratha, roti or any bread for that matter.

You can store them for 2-3 days and serve.

I use sesame oil for tempering as it gives unique flavor to this. As I type, i feel like making some and having with hot dosas :)!

Spicy Onion tomato chutney/ Kara chutney

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 1.5 cups

Ingredients

Onion - 1.5 cup ( almost 2 onions), diced roughly
Tomato - ¾ cup ( almost 1 tomato), chopped roughly
Red chilli - 5-6
Tamarind - a small gooseberry size
Oil - 3 tsp
Mustard seeds - ¼ tsp
Urad dal/split black gram - 1 tsp
Asafoetida - a pinch
Curry leaves - 1 sprig
Turmeric powder - ⅛ tsp
Salt - as needed

Instructions

In a pan, add 2 tsp of oil in medium flame, add the red chillies,onions and salt, saute well till it comes transparent.
Add the tomatoes and turmeric powder, saute well.
Let it cool and blend well with tamarind.
In a pan, add 1 tsp of oil, add mustard seeds, when it crackles, add the urad dal and curry leaves. When the urad dal turns color, switch off and add the asafoetida.
Top this seasoning on the chutney.

Wordpress Recipe Plugin by EasyRecipe

Baby Potato Roast

June 25, 2015 by Suki 4 Comments

Indian style vegan baby potato roast that is crispy outside and soft on inside.

It is an ultimate comfort food and you can also serve them as a starter and serve with yogurt dip. It is so simple and delicious. They are crispy, flavorful and delicious!They are simple and perfect every time i make them. Crispy on outside and soft on inside. They are irresistible all over. this recipe is my Mom’s recipe. She always make this for me 🙂 whenever there is garlic rasam or onion kuzhambu, she makes sure she prepares this. I missed it so I prepared this for myself ! I love to eat them always. It reminds me of my childhood. I am sure she will be happy if she checks this recipe here. I am sure this is a bachelors cooking recipe, as we can make it easily in no time.

Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. When “The little potato company”, Number one concern quality wise decided to send me a sample package of their potatoes, I was very excited. They have a lot of goodness in one little package. They are all natural, never processed, always fresh, and has a lot of variety that you will never get bored with. I used the first three packages and made some mini potato samosas and potato garlic tikka. And I got one more when I came back right from India and made this beauties! But took some time to post for sure 😉

As you all would have known , I love potatoes and paneer in vegetarian dishes. So, I have a lot of potato recipes in my recipes already. My other favorite potato recipes are POTATO/BAJJI FRITTERS, PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM, MINI SAMOSAS

Baby Potato Roast

Author: Suganya hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: serves for 3

Ingredients

• Baby Potato/ Little Potato – 15
• Red Chilli powder – ½ tbsp
• Sambar powder – 3 tsp
• Tumeric powder – ¼ tsp
• Fennel powder – ½ tsp
• Rice flour – 2 tsp
• Asafetida - pinch
• Salt – as needed
• Oil – 1.5 tbsp
• Mustard seeds – ¼ tsp
• Urad dal – 1 tsp
• Curry leaves – 1 sprig

Instructions

Wash little potatoes and pressure cook with ¾ cup of water with ¼ tsp of turmeric powder and cook for 3 whistles or boil for 15 minutes by covering the potatoes with water.
Peel the skin off or if you think it is really clean and ready to use like the potatoes I got, you can use with the skin.
Mix the potato with rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well. Keep it aside.
Heat 1.5 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
Bring the heat to low, and add mixed marinated potatoes
Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
Turn in between to make sure it gets cooked evenly.
Keep frying until the potatoes get roasted here and there in color. Switch off the flame.

Notes

1. Don’t pressure cook for long and make it mushy.

Wordpress Recipe Plugin by EasyRecipe

Taste great with rasam, sambar, kuzhambu,dal or as snacks/appetizers

Beans Coconut Stir Fry/ Beans Poriyal

June 22, 2015 by Suki 3 Comments

Steamed beans is seasoned with mustard seeds, split black gram and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies. I love beans and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice to it and enjoy as beans rice. You can very well combine with carrots, peas and make it as carrot beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like beans, carrot and peas and make a stir fry using everything. Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal with almost all veggies like beans, carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai, bottle gourd, beetroot, okra, potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,and so on.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal, Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.

Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes

5.0 from 1 reviews

Beans Coconut Stir Fry/ Beans Poriyal

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 30 mins

Ingredients

• Mustard seeds – ½ tsp.
• Urad dal/split black gram – 1 tsp
• Asafetida – ¼ tsp
• Green chilli – 1, chopped
• Curry leaves – 1 spring
• Beans – 2 cups, chopped
• Turmeric powder – ¼ tsp
• Sambhar powder – ½ tbsp
• Salt – to taste
• Red chillies -2 , broken
• Fresh coconut – 1 tbsp
• Oil - ½ tbsp
• Coconut oil – 1 tsp

Instructions

Boil the chopped beans well with water, salt, sambar powder, turmeric powder, sauté for a minute.. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
Once all the water gets evaporated, add dry coconut and and give a quick stir fry.
Heat oil in a pan, add mustard seeds, urad dal and let it splutter. Add curry leaves, red chillies and fry for a min. Now add green chillies and sauté well till and add to the boiled beans.
Finish off by adding 1 tsp of coconut oil and switch off.

Notes

1. You can mix few more veggies to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.

Wordpress Recipe Plugin by EasyRecipe

It tastes best with rasam, dal, Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.

ONION,CHILLI,POTATO BAJJI PAKODA/ VEG FRITTERS

June 21, 2015 by Suki 3 Comments

Tempting Finger food snack. It is a great snack for any day of the week, deep fried and quick to make! addictive combo! right?!

Today, June 21, 2015 is the Fathers day honouring fathers and celebrating fatherhood. To be frank, I really don’t know how these days like fathers day, valentines day, mothers day,siblings day and so on was discovered. And I really cant take these to my heart and celebrate. May be it is because I got to know these days only few years back and not from childhood. But what I believe is that I have very few people in my life who made me who I am now, and I really whole heartedly dedicate all my posts to them like my dad,mom, sister, boy friend and very few close friends. And I couldn’t celebrate this fathers day with my dad, he is in India. So, I don’t find the point to celebrate it. It is not special if we are not surrounded by that person! I really want to spend the day with him when I heard that today is fathers day. But truly not practical. And also 😉 I am not sure if I can be expressive as I am now typing this. But thanks to my Relishthebite that I at least have the privilege to share my love somewhere. I am sure I miss my parents, but thanks to phone calls, facetime and skype for bridging the distance. And also dedicating to all DAD’s in this world!

I surely have loads to talk about my dad, this post or even my whole website is not enough. But I just wanted to share few lines about him for now 😉 . To start with, I love the way he is there for my mom always. And in India, it is not like all men get to help wife or share the work. But my dad does always. He works hard at work, cooks, cleans the house, buys groceries, helps me with studies. He does every little thing he could do to help my mom. He is always been my Hero. I was very close to my dad up to an age, then somehow may be in my teenage I was close but not as I was when I was a kid. I would have hurt him many a times, I know I would be wrong mostly but I love him so much and I am sure he knows it! He cooks really well, and wanted to start a restaurant. May be that was cultivated into my mind somewhere deeply and my boyfriend dig it and brought it into action 😀 ! My Dad always wanted me to be independent and hopefully I will follow that 🙂 dad, this post is for you!!!! I owe you more than this for sure ;)! here is a picture of me , mom , dad taken in september 2012 in Niagara! 🙂

This is a simple post with a simple recipe. It takes only few minutes to do. But surely an important chapter of Indian cooking and surely a masterpiece. The batter has to be in right consistency. If you never got a chance to have them , do taste them. May be I would say it looks like vegetable tempura but with a spicy Indian touch 😉 and ofcourse more flavourful! I have done onion, bread, potato and Mirchi (big banana pepper) bajji here. You can follow the same for other vegetables and fry them.

The exterior is crunchy and interior is soft. There are so many veggies to try for these. Here is the list that I remember:

1. Onion

2. Plantain/Raw banana

3. Bottle gourd

4. Eggplant

5. Pumpkin

6. Cauliflower

7. Mirchi/ Big Banana chilli pepper

8. Bread

9. Paneer

10. Potato

You can do variations in these too by stuffing them and so on. My other snacks & appetizers recipes are here. I guess I said enough 🙂 Lets go to the recipe now. 🙂

4.0 from 1 reviews

ONION,CHILLI,POTATO BAJJI PAKODA/ VEG FRITTERS

Author: Suganya Hariharan

Recipe type: Appetizer

Cuisine: Indian

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 15 pieces

Ingredients

Gram flour - 2 cups
Red chilli powder - 1 tbsp
Rice flour - 1 cup
cumin seeds - ½ tsp
ajwain seeds/Carom seeds - 2 tsp
baking powder/baking soda- ¼ tsp
Asafoetida - ¼ tsp
Salt & water - as needed
Hot oil - 1 tbsp (optional)- to make it crispy
Oil - to deep fry.
Vegetables - Onion- 1, Potato -1, Mirchi big chilli banana - 2,
Bread - 1

Instructions

Slice the onion and keep aside. Remove potato skin, and slice the potato thinly and dip in water to make it not oxidise. Keep it aside. Chop the ends of the bread, cut into your desired shape and keep them aside. Take big banana pepper, wash them, pat dry with kitchen towels, slit them each lengthwise but without completely split them into two. carefully scrap away the seeds with knife and keep the chilli big banana aside.
In a mixing bowl, mix together gram flour, rice flour, red chilli powder, sodium bi carbonate, salt, asafoetida and hot oil (optional), ajwain. Add water little by little and mix well to a batter not thick or too thin.
Mean while, heat enough oil in medium to high heat to fry the bajjis in a kadai/pan. Dip one by one the veggies like onion, chillies and drop carefully into hot oil. Cook until golden brown and crisp on each side for around 2 mins.

Notes

1. For chillies, the seeds should be totally removed.
2. Add water slowly, so you start from thick consistency to thin consistency. If you add more water, its hard to get back to the consistency you want. DIlute it slowly. Making thicker batter also removes the lumps.
3. Small bubbles are formed because of the soda to make it light.
4. Do not fry them when it is really hot. When you fry them at right temperature, it will be not be oily when you remove them from pan.
5. Do not fry when the oil is not hot, it will make your food greasy and the batter wont stick to the vegetables well.
6. Do not crowd the pan with vegetables, it will make the oil cold and the whole process is waste.

Wordpress Recipe Plugin by EasyRecipe

These bajjis can be seved with any kind of chutney. Coconut,mint, tamarind or spicy chitney. Served with a cup of tea, these bajjis are the best snack. You will amaze your guest with these really hot bajjis!

BISI BELE BATH/ HOT SPICY LENTIL RICE

June 19, 2015 by Suki 6 Comments

A signature south Indian one pot meal with rice, lentils, shallots & spice powder.

Bisi bela bath is a hot spicy lentil rice from Karnataka, India. It is one of the famous south Indian dishes made from cooked rice and lentils, mashed and added to spicy tamarind mixture. It is served with raita, mixed vegetable curry, aviyal, papad for lunch or dinner. The authentic recipe does not contain any onions or veggies in fact, it is simply done by grinding those masalas, adding them into the tamarind water and mix it will rice lentil mixture. But these days everybody loves to add vegetables to it. I like it simple with just shallots. The shallots/pearl onions added with curry leaves gives great flavor. Feel free to add any veggie of your choice. If you think, this involves a lot of process, you can always buy the store-bough MTR Bisi Bela Baath powder. It tastes good for sure. I love my mom’s recipe. She is just a pro in bisi bela bath. When she tempers the ingredients in ghee, I go crazy. I just love it when she makes the bisi bela bath. She prepares it with aviyal, raita and papad. She used to make it often just for me. After I came here, whenever I go to meet her in India, she makes it for me without fail. 🙂 I really miss her and her cooking 😉 . This time when she made it in India, I couldn’t have it ;( Bad me!

The tempering of ingredients in ghee and topping it on bisibelabath makes anyone in the house hungry. It gives great flavor. Even the blended masala powder, I would say you could always make the bisi belath bath powder and store it. But if you are planning to do so, store it in air tight container without adding coconut. Many like to avoid ghee/clarified butter because of the fat. But once in a while, I am sure its ok. You can cut down in something else. This is worth it.

Vegan note: If you vegan, please avoid ghee or you can use vegan butter and melt and top it.

It taste great with Bittergourd Chips,raita, potato roast, potato sukka or raw banana fry. Even with aviyal or mixed vegetable curry.

5.0 from 1 reviews

BISI BELA BATH/ HOT SPICY LENTIL RICE

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 4

Ingredients

For rice lentils:
Rice – 1 cup
Toor dal – 1 cup
Turmeric powder – ¼ tsp
Salt – as needed.
Water – 5 cups.

Bisi bela bath spice powder:
Chana dal/ bengal gram spilt and skinned – 1 tbsp
Urad dal/split black gram – 1 tbsp
Cloves – 3
Cardamom pods – 2
Cinnamom stick – 1 inch
Red chillies – 4
Fenugreek seeds – 1 tsp
Coriander seeds – 2 tbsp
Grated coconut – ¼ cup
Turmeric powder – 1 tsp
Asafortida powder – ½ tsp

For bisi belabath:
Tamarind lemon size in 4.5 cups water
Shallots//Pearl onions – 15, peeled
Jaggery – 2 tsp
Salt – to taste
Oil – 1 tbsp
Curry leaves – 6
Tomato – 1, chopped finely
Turmeric powder – ¼ tsp

To temper:
Ghee – 3 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Dry red chilli – 2
Curry leaves - 8
Peanuts – 7-8

Instructions

For Bisi Bele Bath Powder:
Heat a small pan on medium heat, add in the channa dal, urad dal, and stir continuously till they lightly brown. Then add cinnamon stick, cloves, cardamom pods, dry red chillies, fenugreek seeds and coriander seeds. Roast until the chilies begin to brown.
Next add the poppy seeds and coconut. And roast for 30 seconds until coconut loses its moisture. Add turmeric powder and asafetida powder finally. Stir and switch off the heat.
When cooled, blend them into a fine powder. Keep it aside. You can store in an air tight container and use for a while.

For Bisi Bela Bath:
In a pressure cook, add the washed rice, washed lentils, turmeric powder, salt and water. Keep it in medium to high heat and whistle for 5 whistles. Mash it and keep it aside.
Soak tamarind in warm water and keep it aside.
Take a big wide pan, add oil, add the curry leaves and pearl onions, sauté well in medium to low flame.
Then add the tomatoes, turmeric powder and salt and sauté till the raw smell leaves. Add the tamarind water and blended bisi bela bhaat spice powder. Added little extra water as we are going to add rice to it. Add the jaggery and mix well.
Let them boil for 5-7 minutes, then add the cooked rice dal to it slowly and mix well as you add it. Switch off.
Now to temper, heat a small pan on medium heat, add in tbsp. of ghee and allow it to melt, add in the mustard seeds, the cumin seeds. Allow it to crackle. Then add in the red chilli, peanuts, curry leaves, asafetida and roast them. Once roasted, top it on the bibebelabath seasoning with two more tbsp. of ghee. Serve it hot.

Notes

1. Even the blended masala powder, I would say you could always make the bisi belath bath powder and store it. But if you are planning to do so, store it in air tight container without adding coconut.
2. If you vegan, please avoid ghee or you can use vegan butter and melt and top it.

Wordpress Recipe Plugin by EasyRecipe

It taste great with Bittergourd Chips,raita, potato roast, potato sukka or raw banana fry. Even with aviyal or mixed vegetable curry.

Fried Onion raita/ Yogurt dipping

June 18, 2015 by Suki 2 Comments

A nice variation of onion raita, a refreshing side dish to go with your spicy food! A must try to give a different flavor to your plain raita! This is a unique combo and that sautéed onion and garlic in yogurt gives great flavor.

I love to include raita in my meal frequently because of the cooling and soothing taste. I include lot of spicy dishes in my everyday meal so I like have some buttermilk (Mint chaas) or some raita or curd rice into my meal frequently. This is one the Indian condiment made with yogurt, chilli and fried onion and seasoned with a few spices and herbs.

I like to add a green chilli slit or sliced into my raita before serving, it gives nice click. I usually make my raita right before serving and for this fried onion raita, you should surely add the fried onion to the raita right before serving. And whenever I call someone who is not Indian, I make sure I prepare some raita. If they find the food spicy, they can have it with raita. I usually make cucumber raita, carrot raita, cucumber carrot raita, onion raita, onion tomato raita, okra raita, Carrot Ginger Raita, Tomato Garlic Raita, beetroot raita, spinach raita,pumpkin raita. You can pretty much make raita with any fruits and veggies you fancy!

Raita’s or yogurt dipping always goes very well with Biryani. I always make raita for my biryanis, let it be vegetarian or lamb biryani. I like to add them even on my tacos. Or even as a side to spicy snacks & appetizers.

Fried Onion raita/ Yogurt dipping

Author: Suganya Hariharan

Recipe type: Side

Cuisine: Indian

Prep time: 2 mins

Cook time: 10 mins

Total time: 12 mins

Serves: 1 cup

Ingredients

• Thick Yoghurt – 1 cups (You could use even greek yogurt)
• Oil – 2 tsp
• Onion – 1 cup, sliced finely
• Garlic – 1, Minced
• Sugar – a pinch
• Ground cumin – ½ tsp
• Chaat Masala -1/8 tsp
• Salt – 1 tsp
• Green chilli – 1 Finely sliced, garnish
• Red chilli flakes – ¼ tsp, garnish
• Fresh cilantro – 1 tbsp, finely Chopped

Instructions

Take a small pan; add the oil and sliced onion and garlic and roast till caramelized. Add a pinch of sugar for it to get roasted nicely. Keep aside.
And keep aside.
Just before serving, beat the yogurt and add the raosted onion garlic,salt and cumin powder. Mix well.
Garnish with red chilli flakes, chaat masala, sliced green chilli and coriander leaves.

Notes

You can even fry the onion and add to it!

Wordpress Recipe Plugin by EasyRecipe

Serve it chill with some spicy dish like pulao or biryani or with parathas or serve it as a dressing for salad or taco.!

Creamy Mashed potatoes with baked kale chips

June 17, 2015 by Suki 2 Comments

Creamy, lump-free, easy and flavorful with some crunchy kale chips.

I always like to have potatoes on weekend for my brunch. One weekend I just made some sweetened condensed milk toast with orange zest. It was sweet and yum. So wanted some crunchy rich potatoes and made these. My other favorite potato recipes: PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM.

I would say we should cook the potatoes in the smallest amount of water yields better results and then cover them when cooking similar to eggs. If you cover them entirely with water, then all starches and flavors will boil off. But make sure or else they will burn. Always heat the milk and cream so the potatoes don’t cool off so quickly. You can serve it plain or with your pancakes, waffles, home-made turkey gravy. These potatoes are amazingly creamy, silky, smooth and fluffy. Heavenly!

If you love kale and mashed potatoes, then surely you will love these. And these are perfect comfort dish to any steak or chicken. You can even add fresh kale to the mashed potato. But I like that crunchy effect in that kale chips with these mashed potatoes. I made these baked kale chips along with mashed potato. So sprinkle some crushed kale chips on top it. I am sure you will have that crunchy effect and also you would search for some kale chips when you take the next bite. And the rest of the kale chips save and store it for snacks. You might think a long list of steps it involves, but it takes just 30-40 minutes.

I made the kale chips along with this but posted it long back and this was drafted in my recipes to be posted for a long, so thought would post it today 🙂

Creamy Mashed potatoes with baked kale chips

Author: suganya hariharan

Recipe type: Breakfast

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: serves for 5-6

Ingredients

Russet Potatoes – 8 Medium
Unsalted Butter – ⅓ cup
Heavy cream – 1 cup
Milk – ½ cup, 3.5%
Sour cream – ½ cup
Salt – 1 tbsp
Garlic cloves - 2
Ground black pepper
Chilli flakes – ½ tsp

Instructions

Wash and dice potatoes into large chunks. Boil potatoes over high heat stirring occasionally. When it boils, reduce heat to medium heat and cover pan with lid and cook for 20-25 minutes and keep and eye on the water level. You don’t want it to be burned. When it is boiled, just piece with a fork and it should be tender.
Heat heavy cream,milk and sour cream in a small saucepan over medium high heat until warm. Whisk it occasionally. It takes about 2-3 minutes.
Meanwhile strain potatoes and add butter to it. Mash potatoes with a potato masher until smoother about 2-3 minutes.
Add the cream mixture slowly to this mashed potatoes, and add chilli flakes, pepper,salt, dried thyme, dried oregano and mix as you add. Stir well until potatoes are fluffy and smooth. Sprinkle some crushed kale chips.
Serve with some gravy or baked kale chips!

Wordpress Recipe Plugin by EasyRecipe

Egg Masala Toast

June 11, 2015 by Suki 9 Comments

10 Minute Egg Masala Toast – – THE BEST quick and easy recipe for egg lovers! All you need is Milk, bread and eggs.

This masala toast is a great recipe for evening snack or perfect for morning breakfast. I would say it is almost similar to the French toast but this is a savory version of it. The bread is dippen in a masala egg mixture and toasted on a griddle pan.

You can use any kind of vegetable with eggs, I used the classic combination of onions, tomato and capsicum. You can always skip even the onions, tomatoes mint and bell pepper. You can even add parsley to this or even grated carrots. In my mind this is quick recipe when you have guests at home, and you just want to make something quick but palatable. This is the best to make as evening snakc or breakfast recipe. It is totally customizeable. This egg will just nicely coat on bread. You will most probably have milk,bread and egg at home always. So, this is perfect savior always. This is also kid friendly. Is that not perfect ?!

I made this for my friends before a month on a morning on a long weekend when they came from Ottawa. I wanted to make something quick for all of them. So, I just made this and they all loved it. Me happy 🙂 as always. I did not slice off my sides from bread because I like my bread sides. The bread I used was sesame bread. I once had it at my work place so got that week then never went there to that store to buy it. I am lazy to go all the way to that shop just to buy sesame bread. But will most probably go this week or next week to buy for my boyfriend as he loves this sesame bagel, he should probably like sesame bread too.

I have some quick morning breakfast recipes using bread that you can try – Vegetable Bread Toast Sandwich, Creamy Mushrooms and Greens on Toast, Sweetened condensed milk toast with Orange zest, Simple Poached egg and avocado Toast. And also other breakfast recipes.

Vegetarians can replace the egg by some maida (all-purpose flour) instead of eggs.

4.3 from 3 reviews

Egg Masala Toast

Author: suganya hariharan

Recipe type: Breakfast

Cuisine: Indian

Prep time: 3 mins

Cook time: 7 mins

Total time: 10 mins

Serves: 3 slices

Ingredients

Bread Slices – 3
Eggs – 2
Ginger garlic paste – 1tsp
Turmeric powder – ½ tsp
Coriander leaves - 2 tbsp, very finely chopped
Crushed pepper – 1 tsp
Cumin powder – ¼ tsp
Garam Masala – ¼ tsp
Green Chilli – 1, finely chopped
Chilli powder – ½ tsp
Milk – 3 tbsp
Salt – as needed
Oil/Butter – as needed
Mint leaves – 1 tbsp , finely chopped (Optional)
Onions – 2 tbsp, finely chopped (optional)
Bell pepper/ Capsicum – 2 tbsp, finely chopped (Optional)
Tomatoes – 1 tbsp, finely chopped (Optional)

Instructions

Take a chopping board, chop onions, tomatoes, bell pepper, some coriander leaves, mint chili finely.
Keep a pan or griddle in heat.
Take a bowl and break eggs, add ginger garlic paste, turmeric powder, milk, crushed pepper, chilli powder, chilli, coriander leaves, salt and mint leaves. Use a whisk and beat it well. Add onions, tomatoes,bell pepper and whisk it again.
Take the bread now (You can remove the sides) and cut it into triangle shape.
Add butter/oil to the pan, and when it melts, now dip the bread in the marination and place it in the pan.
When one side is cooked, sprinkle some oil and cook till the other side is toasted too.
Serve it hot with some fresh juice.

Notes

Avoid green chilli and chilli powder if you are going to serve to kids or if you can’t take spicy foods.

Wordpress Recipe Plugin by EasyRecipe

Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari – LUNCH MENU 2

June 11, 2015 by Suki Leave a Comment

Who doesn’t love this goodly delicious meal? 🙂

I always like to make big meals but just lazy most of the times. Two weeks back I got into a mood to cook and I called my friends home for lunch. So I got a reason to cook some yum recipes. I always wanted to make this big meal for my boyfriend and serve him every Sunday. It is still unfulfilled. But I am waiting 😀 . Ok, back to the plate, this is a very comforting meal. If you have some guests coming home and you wanted to make a full meal, you should make this. Back home, every Sunday, they make such big meals. You can always change the recipes you wanted to make or just pick a few from this. To be frank, everything in this plate was really good. I liked malai methi paneer being a vegetarian.

I could not click separate pictures of baby corn. bad me! But you can just marinate the babycorn in the mixture of chilli powder, ginger garlic paste, corn flour, rice flour, pepper and salt. Here is a similar recipe with cauliflower – cauliflower fry/Gobi fry. And pepper egg is a simple recipe of just boiling egg, remove the shell, heat a tbsp. of oil, add curry leaves/curry leaves powder, pepper powder, salt and add egg to it and fry for 5 minutes by just sautéing. Or you can do this Egg pepper roast.

These are the links for each of the menu items here:

Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari - LUNCH MENU 2

Author: suganya hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

Instructions

Marinate Fish and set aside. Marinate chicken and set aside. Marinate baby corn with chilli powder, ginger garlic paste, corn flour and rice flour, salt. Boil egg. Soak tamarind for fish curry. Prepare dough for parotta. Marinate rice. Keep plain rice in cooker.
Chop onions, green chillies, tomatoes, capsicum/bell pepper, coriander,paneer for all the recipes.
Sauté ingredients for ghee rice and keep in electric cooker.
Prepare Fish curry and coconut butter chicken roast side by side.
Finish and start sautéing for malai methi paneer and finish blending and prepare the curry. Roll parotta and heat in the pan side by side.
Remove shells from egg and heat oil, add some curry leaves and pepper powder and salt and add the eggs to it and fry for 5 mins.
Heat oil on a pan for deep frying babycorn. Meanwhile sauté vermicelli in another pan.
Deep fry babycorn. And finish semiya kesari other side.

Wordpress Recipe Plugin by EasyRecipe

Semiya Kesari/ Vermicelli Sweet

June 10, 2015 by Suki 2 Comments

Delicious & Tempting dessert made with vermicelli in 20 minutes.

I made this before two weeks with a big meal. It took some time to make the meal so wanted to make a quick yummy dessert. And this was perfect. This mouthwatering kesari is made using vermicelli, sugar, ghee and cardamom powder. This is a simple south Indian sweet is adapted from the classic Semolina kesari. We are just replacing semolina by vermicelli. This is a simple dessert to satisfy sweet cravings.

Many have a problem with the consistency of vermicelli. You should use little more water than normal to cook the vermicelli. And should be careful with the color of the kesari, don’t ass a lot of food color, it is not good for health. There are different types of vermicelli like thin ones, thick ones, roasted, unroasted. So you can use any type.

Vegan Note: replace ghee with vegan butter prepared using coconut oil or cashews.

My other favourite dessert Recipes : Coconut Pistachio Kulfi, Carrot Coconut truffles/Ladoo, kala Gulab jamun, Gulab jamun, 5 minute nutella mug cake, thaen mittai/sugar candy, rasgulla, Coconut Burfi, Coconut Ladoo, Beetroot Halwa.

SEMIYA KESARI/ VERMICELLI SWEET

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 1.5 cups

Ingredients

Semiya (Vermicelli) – 1 cup, loosely packed, unroasted
Water – 2 cups
Sugar – ¾ cup
Cardamom powder – a pinch
Saffron – 3 strands
Orange food color – a pinch
Cashewnuts – 5 broken
Raisin – 5
Ghee – 4 tsp

Instructions

Heat ½ tsp of ghee and roast vermicelli till they are golden and set aside.
In another ½ tsp of ghee , use the same pan, roast the cashews till golden brown and set aside.
Now boil water in the same pan, when it boils nicely, add the vermicelli. And cook till this vermicelli is soft and water is gone and all the moisture is absorbed.
Now add the sugar and keep stirring it and this will loosen up. And also add food color, cardamom powder, saffron and mix well.
It will start getting thick, add ghee so that it is not dry. Once ghee leave the sides of the pan, add the cashews,raisins and switch off. Make sure it is not dry, add ghee if so.
Always serve hot/warm!!!
You can keep this refrigerated for 2 days. But always heat it up little and drizzle ghee before serving.

Notes

1. Water quantity may vary depending on the variety of vermicelli.For fine vermicelli, it is 1.5 cups, little thick ones need 2 cups.
2. Roasting the vermicelli gives a nice aroma.
3. Do not add sugar before the vermicelli gets cooked. It will make kesari rubbery.

Wordpress Recipe Plugin by EasyRecipe

Page 1 of 2

1 2 Next »

Chicken Dum Biryani Restaurant Style

Breakfast in 20 minutes or Less

Spicy Onion tomato chutney/ Kara chutney

Baby Potato Roast

Beans Coconut Stir Fry/ Beans Poriyal

ONION,CHILLI,POTATO BAJJI PAKODA/ VEG FRITTERS

BISI BELE BATH/ HOT SPICY LENTIL RICE

Fried Onion raita/ Yogurt dipping

Creamy Mashed potatoes with baked kale chips

Egg Masala Toast

Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari – LUNCH MENU 2

Semiya Kesari/ Vermicelli Sweet

SUBSCRIBE BY EMAIL

SEARCH RELISH THE BITE

Archives for June 2015

STAY CONNECTED

SUBSCRIBE BY EMAIL

SEARCH RELISH THE BITE