Archives for 2015

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.

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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.

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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.

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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.

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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!

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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!

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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.

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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.

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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.

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Ghee Rice / Nei Soru

June 7, 2015 by Suki 9 Comments

Fragrant pilaf with the flavors of spices and ghee shining through and topped with fried nuts and raisins.

This is traditional ghee rice that is actually famous in the Malabar region of Kerala. There are variety rice items from India. Shallots,ginger and garlic are sautéed in ghee along with spices releases a wonderful aroma that will just uplift your whole house.This is one of the classic recipes with a handful of ingredients, quick and easy to make, very tasty and filling. It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

You can cook this recipe in the same pan , or pressure cooker or rice cooker. I like to do in rice cooker because it is simple, you don’t have to keep looking at it. It won’t burn and there is no work to babysit it 😀

Vegan Note: Use vegan butter made using cashewnut or almond!

5.0 from 5 reviews

Ghee Rice / Nei Soru

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 3 cups

Ingredients

Ghee – 2 tbsp
Cumin seeds - 2 tsp
Cinnamon stick – ½ stick
Cardamom – 2
Cloves – 1
Cashew nuts – 3 tbsp
Raisins – 1 tbsp
Red onion – 1, sliced
Green chili – 2, slit
Garlic – 2, minced
Ginger – 1 inch, minced
Mint leaves – 2 tbsp
Coriander leaves – 2 tbsp
Basmati Rice – 2 cups
Coconut milk – ½ cup
Water – 3 cups
Salt – As needed

Instructions

Wash and Soak the basmati rice in water for 20-30 minutes.
Heat a vessel with ghee in medium flame, cumin seeds,cashew nuts, raisins, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger garlic and sauté until golden brown.
And add the mint leaves and coriander leaves. Sauté for 30 seconds
Add the drained rice and sauté well in that onion ghee mixture for a minute or two.
Now transfer everything to a rice cooker. Add salt as per taste.( if using ghee, it will be little salty so test salt as you add)
Add water and coconut milk to it. and switch on to cook mode.
You can also cook this by adding water and coconut milk to the same pan but make sure you switch off in 10 minutes medium and 10 munites low heat. I always cook in rice cooker. There is no possibility to burn it.
Once done, serve hot with some curry.

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Taste great with Mushroom peas spring onion curry, paneer makhanwala,Malai Methi Paneer, Coconut Butter CHicken Roast

Home style Fish Curry/ Meen Kuzhambu

June 5, 2015 by Suki 34 Comments

A south Indian home style fish curry – Simple and finger licking good! 🙂

Kuzhambu means curry in Tamil and Meen means fish. There are different styles of meen kuzhambu. But this one is simple with nothing to grind and feels like home. Some dishes are really comfort food. It differes from person to person. But I guess for many, it is biryani and meen kuzhambu. Fish curry is very spicy and it has rich flavor. Traditionally it’s cooked in clay or earthen pot, where the fish is cooked in spicy gravy of onions, tomatoes, tamarind and spices sautéed in sesame oil. It’s a classic dish with intense flavors. Eating this would never stop them from licking their fingers Really!!!!

Cooking this dish in earthen pot is the highlight of the dish and it really enhances the taste. But I don’t think I can do that from Canada. So if you are from India or any place where you can do with the earthen pot, please do so Clay pot will absorb the excess water and that clay pot will make sure that anything you cook in clay pot is not spoiled. You will know the difference once you start cooking in clay pot, it makes great difference.

The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft. On healthy note, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet and is always better than eating meat or poultry.

I made this in the weekend with the coconut butter chicken roast for my friends who came home. 😀 It was so easy to make. I have one more fish curry – Chettinadu fish curry recipe which is really tasty too but I have to grind few ingredients. So this one was more simple and easy to make.

Taste great with spinach with lentils (Spinach dal). Take a cup of hot rice and warm fish curry, mix well and serve with fish fry as side dish or spinachdal or spinach molagootal.

5.0 from 12 reviews

Home style Fish Curry/ Meen Kuzhambu

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 4-5 cups

Ingredients

Sesame oil – 4 tbsp
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Red chilli whole - 3
Curry leaves – 2 springs
Shallots – 15, chopped finely
Tomatoes - 2, chopped finely
Green chillies – 3, slit
Garlic – 4
Tamarind paste – lemon size (use 3 cups of water)
Turmeric powder – ½ tsp
Chilli powder – 3 tsp
Coriander powder – 5 tsp
Coriander leaves – 1 bunch
Crushed peppercorns – 3 tsp
Coconut milk – ½ cup
Jaggery – a tsp.
Salt – as needed

To Marinate:
Fish – ½ kg
Turmeric powder – 1 tsp
Lemon juice – 2 tsp

Instructions

Soak tamarind in warm water (3 cups), extract pulp and keep aside.
Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.

oimg src="https://www.relishthebite.com/wp-content/uploads/2015/06/Fishcurry-1.jpg"]
Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafetida and sauté well. Now add the onions,green chillies and garlic. Sauté for two - three minutes, then add the tomato and sauté till the raw smell leaves.
Now chilli powder, turmeric powder and coriander powder. Sauté for a minute till the raw smell leaves.
Now add the tamarind pulp when the masala is thick. And add required salt. Allow it to boil for 20-25 minutes.
When oil gets separated and it is thick, add the marinated fish pieces. Allow it to boil for five minutes. Make sure you add the fish only when it is thick.
I usually don’t boil for more than five minutes. Now add the crushed pepper. Add little more curry leaves and coriander to garnish.
And add the coconut milk and jaggery, and in a minute when it boils, you switch off the flame.
Serve after an hour at least. That will help the fish to get cooked well.
Garnish them with coriander leaves.

Notes

The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.

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Have this with hot rice with side dish as fish fry, spinach stir fry or chicken fry or pepper egg roast.

Creamy Mushrooms and greens on Toast

June 3, 2015 by Suki 2 Comments

Classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes!

Mushrooms on toast are usually a classic British dish. It is usually served for breakfast or evening snack with tea or even for a light supper. I love this recipe because of its simplicity, just sautéed mushrooms with some parsley and dumped over on toasted bread. Many skip onion/shallots to it. But I wanted to make it simple and perfect and want to feel the taste of the beautiful mushrooms with shallots. Mushrooms cooked for around 7 minutes so they release their juices and then cooked with cream and parsley, when placed over the toast it absorbs the delicious mushroom juices.

I made this on a weekend for me and I was totally happy with a glass of juice and some fruits! It is perfect for breakfast or brunch. Simple and I was totally satisfied. As I always mention, mushrooms with garlic and butter is so perfect! They are made for each other 😀 I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now. I just had the whole plate 🙂 and made another toast and had one more! It was so tasty!!! I am sure kids would love this 🙂 and as a grown kid 😀 we ourselves would just drool when we see the end result! The best thing about this recipe is mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.

Other mushroom recipes I love: Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce, Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani, Garlic Creamy mushroom spaghetti

Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!

Creamy Mushrooms and greens on Toast

Author: Suganya Hariharan

Recipe type: Breakfast

Prep time: 2 mins

Cook time: 8 mins

Total time: 10 mins

Ingredients

Bread (any kind) – 2 slices
Mushroom – 1.5 cup
Shallots – 2, chopped finely
Garlic – 2, minced
Butter/ oil – 2 tbsp
Cream – 2 tbsp, cooking cream
Pepper – 2 tsp, freshly ground
Parsley – 3 tbsp
Cheese slices – any kind you fancy.
Salt – as needed

Instructions

Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
Mix well and switch off in 2 minutes when it in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
In the same pan, drizzle oil or butter, toast the bread.
Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.
Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!

Notes

Notes:
Mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.

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Perfect for breakfast, evening snack or light supper!

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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

Ghee Rice / Nei Soru

Home style Fish Curry/ Meen Kuzhambu

Creamy Mushrooms and greens on Toast

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