Relish The Bite

Taste of happiness

You are here: Home / Archives for Suki

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

by Leave a Comment

Lunchmeal_RelishthebiteWho 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.

Lunchmeal-5

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

  1. Home Style Fish Curry/ Meen Kuzhambu
  2. Coconut Butter Chicken Roast
  3. Malai Methi Paneer
  4. Parotta/Paratha
  5. Ghee rice
  6. Baby Corn fry/ Gobi fry
  7. Semiya kesari
  8. Pepper egg / Egg Pepper Roast and rice.

Lunchmeal-2

Lunchmeal-3

Print
Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari - LUNCH MENU 2
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Instructions
  1. 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.
  2. Chop onions, green chillies, tomatoes, capsicum/bell pepper, coriander,paneer for all the recipes.
  3. Sauté ingredients for ghee rice and keep in electric cooker.
  4. Prepare Fish curry and coconut butter chicken roast side by side.
  5. 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.
  6. 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.
  7. Heat oil on a pan for deep frying babycorn. Meanwhile sauté vermicelli in another pan.
  8. Deep fry babycorn. And finish semiya kesari other side.
Wordpress Recipe Plugin by EasyRecipe

 Lunchmeal

Semiya Kesari/ Vermicelli Sweet

by 2 Comments


semiyakesari_relishthebite
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.

semiyakesari semiyakesari-2 (1)

Print
SEMIYA KESARI/ VERMICELLI SWEET
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Heat ½ tsp of ghee and roast vermicelli till they are golden and set aside.
  2. In another ½ tsp of ghee , use the same pan, roast the cashews till golden brown and set aside.
  3. 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.
  4. Now add the sugar and keep stirring it and this will loosen up. And also add food color, cardamom powder, saffron and mix well.
  5. 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.
  6. Always serve hot/warm!!!
  7. 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

semiyakesari-5 (1) semiyakesari-4

Ghee Rice / Nei Soru

by 9 Comments

Gheerice-2_relishthebiteFragrant 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.

Gheerice

Gheerice-3

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!

Gheerice-4

5.0 from 5 reviews
Print
Ghee Rice / Nei Soru
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Wash and Soak the basmati rice in water for 20-30 minutes.
  2. 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.
  3. And add the mint leaves and coriander leaves. Sauté for 30 seconds
  4. Add the drained rice and sauté well in that onion ghee mixture for a minute or two.
  5. 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)
  6. Add water and coconut milk to it. and switch on to cook mode.
  7. 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.
  8. Once done, serve hot with some curry.
Wordpress Recipe Plugin by EasyRecipe

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

Gheerice-5

Home style Fish Curry/ Meen Kuzhambu

by 34 Comments

Fishcurry-4nameA 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.

Fishcurry

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.

Fishcurry-9

Fishcurry-2

5.0 from 12 reviews
Print
Home style Fish Curry/ Meen Kuzhambu
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Soak tamarind in warm water (3 cups), extract pulp and keep aside.
  2. 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"]
  3. 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.

  4. Now chilli powder, turmeric powder and coriander powder. Sauté for a minute till the raw smell leaves.
  5. Now add the tamarind pulp when the masala is thick. And add required salt. Allow it to boil for 20-25 minutes.

  6. 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.
  7. I usually don’t boil for more than five minutes. Now add the crushed pepper. Add little more curry leaves and coriander to garnish.
  8. And add the coconut milk and jaggery, and in a minute when it boils, you switch off the flame.
  9. Serve after an hour at least. That will help the fish to get cooked well.
  10. 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.
Wordpress Recipe Plugin by EasyRecipe

 

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

Fishcurry-5

Creamy Mushrooms and greens on Toast

by 2 Comments

MushroomToast-4-2Classic 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.

MushroomToast-8

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!


MushroomToast-3-2

Print
Creamy Mushrooms and greens on Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
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
  1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
  2. 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.
  3. 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.
  4. In the same pan, drizzle oil or butter, toast the bread.
  5. Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.
  6. 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.
Wordpress Recipe Plugin by EasyRecipe

 

Perfect for breakfast, evening snack or light supper!

MushroomToast-3-2

Coconut Butter Chicken Roast

by 17 Comments

chickenroast-2_relishthebiteChicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.

I usually add coconut to chicken finally and cook in many of my chicken curry recipes. But this one I cooked the chicken in butter and coconut. When you wanted to make a dry side dish with chicken, you might be guilty to make chicken 65 always which is fried. So, this one taste like it is been fried but it is not. I made this with ghee rice and fish curry.

chickenroast

I made this for the weekend for my friends when they came home. I made this a lot of recipes so you could have guessed how easy it is to make. I would say it is the easiest recipe of all my chicken recipes yet tasty.

I used ghee (Indian clarified butter) here. But you can use unsalted butter also. I have tried that once too.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

chickenroast-5

4.3 from 3 reviews
Print
Coconut Butter Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 500 grams
 
Ingredients
  • Chicken – 500 grams, bite sized pieces, cleaned and washed
  • Butter/ Ghee (clarified butter) – 2 tbsp
  • Curry leaves – 1 spring
  • Cumin seeds/ Jeera – 1 tsp
  • Coconut – 2 tbsp, grated or desiccated coconut
  • Shallot – 10, chopped finely
  • Green Chillies – 2
  • Garlic ginger paste – ½ tbsp
  • Turmeric powder – a pinch
  • Pepper powder – 1 tsp
  • Coriander powder – 1tbsp
  • Chilli powder – 1 tbsp
  • Garam Masala Powder – 1 tsp
  • Coriander leaves – 1 tbsp, chopped, for garnish
  • Salt – as needed
Instructions
  1. Wash chicken and marinate with chilli powder, salt, turmeric, coriander powder and ginger garlic paste. Keep atleast for an hour.

  2. Now take a pan and add butter or ghee in medium flame, cumin seeds and when their color changes, add shallots, green chillies and curry leaves.
  3. After the onion is sautéed, add grated coconut and keep stirring and make sure it is not burnt. Now add the marinated chicken.

  4. Close it with the lid and not need to add water. Let the chicken cook from the water that chicken oozes out.
  5. Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.

  6. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
Wordpress Recipe Plugin by EasyRecipe

Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

chickenroast-3

Malai Methi Paneer

by 15 Comments

Malaimethipaneer1
This dish is made of beautiful capsicums, methi leaves and of course paneer. For people who is not aware of paneer, it is fresh common cheese of India. Indian version of tofu . It’s very tasty. You get in many shops these days. It can be made at home as well. But it’s time consuming and also i think its same cost if we make it at home or buy at a shop.


MatarPaneer-5


Paneer 🙂 I don’t know who found this. But I love him/her for that. It is  one of my personal favourite. As I am a vegetarian (yes, i am 😉  ) whenever I wanted to eat something special in Indian food, first thing that comes to my mind is Paneer. I have really great Friends and we used to celebrate the birthday mornings by making something special for the birthday person when we all stayed together. OMG! That used to be real fun. Miss you girls !!!! They are all non vegetarians . So when they wanted to make something on my birthday, first thing that would knock their mind is Paneer 🙂 and I will be super happy !

This dish is a rich dish with Onion, tomato and colourful bell peppers. I wanted to make it more colourful. So I used these colours. You can very well use the normal ones 🙂


MatarPaneer-4

5.0 from 2 reviews
Print
MALAI METHI PANEER
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • In the first pan:
    Oil - 1 tbsp
  • Cumin/Jeera - ½ tbsp
  • Onions - 2 ( minced them very small)
  • Chillies - 2 (cut them small)
  • Tomatoes - 2 (chop them very small)
  • ginger garlic paste - ½ tbsp
  • Turmeric powder - 1 tsp
  • Garam masala - 1 tsp
  • Cumin powder -1 tbsp
  • chilli powder - 1tbsp
  • salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • coriander powder - ½tbsp
    Second pan:
  • Butter - 2 small cubes or 2tbsp
  • Green Bell pepper - 1
  • Red Bell Pepper - 1
  • Paneer cubes - 15 cubes
  • Dry Methi leaves (kasoori methi) - 3 tbsp
  • cooking cream - 1 cup
  • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame ,add some oil, cumin, onions, chillies and salt. Saute them till they are translucent.
  2. Add the ginger garlic paste, tomatoes and turmeric powder. Saute them for about 2-3 minutes in medium flame and then add the garam masala, cumin powder,coriander powder and ½ cup of water. saute them in medium flame till they ooze some oil out. You will surely oil oozing out from corners. switch it off when it happens so. usually it takes 5-6mins.
  3. Meanwhile, heat another pan in medium flame, add some butter, add the capsicums and paneer together. Crush the methi leaves and top it on this.Mix them carefully without breaking the paneer. Fry for three - five minutes.
  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water. Make it boil for five minutes.
  5. Pour the cooking cream and mix gently. Let it boil. When you see oil oozing out on the top around 5-6 mintes later,switch off.
Notes
1. You don't have to fry paneer seperately for this recipe. When it gets sauted with bell peppers. The flavors of capsicum get into paneer nicely.
2. Cooking cream gives a rich flavor, so you should add it. DOn't skip it. You can use milk if you don't have cream
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. I wanted it to be colourful, so used green and red bell peppers. You can use any colours or just one.
5. I used dry methi leaves, i am not sure how it will taste with original ones.
Wordpress Recipe Plugin by EasyRecipe

This will work with any bread / roti/ rice that you fancy 🙂

MatarPaneer-2

Palak Paneer, Trevti dal, Arbi roast, Parotta. curd rice, pickle – Lunch Menu

by 2 Comments

mealWho doesn’t want this comforting meal?

I have done lot of lunch menus but never had a chance to post it till now. It is because I have to post recipes of all the menu items in the plate. But this weekend I wanted to post this so I made sure that I posted all of the recipes inside it. I rarely do a big lunch menu like this. I used to do lots of big lunch menus before. Then I had no one to have this big lunch so just left it J So if someone comes for lunch, I make sure I do a big lunch with sweet. I forgot to click the sweet here. L I made aval payasam with this but totally forgot to click the picture with it. I always loved meals when I go to restaurant, just the look of it makes me hungry. This is one of easiest lunch menus you can do at home. Takes very les time to prepare.

meal-7

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

  1. Trevti dal/ Three Lentil Dal
  2. Palak Paneer/ Spinach with Indian Cheese
  3. Kerala style Parotta
  4. Seppankezhangu /Arbi Roast
  5. Curd /Yogurt rice
  6. Pickle

meal-8

Print
Palak Paneer, Trevti dal, Arbi roast, Parotta. curd rice, pickle – Lunch Menu
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Instructions
  1. Pressure cook dal for trevti dal. Prepare dough for parotta. Pressure cook arbi.Keep basmati rice for trevti dal. Keep some normal rice for curd rice. ( You can use same rice for both)/
  2. Do the cutting, slicing works for palak paneer, pickle, curd rice, dal tempering. Cut the onions for palak paneer, tomatoes for trevti dal, tomatoes for palak paneer, grate carrot mango ginger for curd rice, mangoes for pickle, paneer for palak paneer.
  3. Mix everything for pickle and keep it ready.
  4. Prepare dal tadka first once dal is done.
  5. Saute onion, tomato and spinach for palak paneer. When it is sauting, mix for curd rice.
  6. Then blend for palak paneer and boil the palak paneer.
  7. Lastly make the parotta when you are ready for lunch.
Wordpress Recipe Plugin by EasyRecipe

 

meal-7

Seppankizhangu/Arbi Roast

by 6 Comments

seppankezhangu-13_relishthebitePerfectly roasted arbi with curry leaves and spices.

Seppankizhangu is also known as colocasia/arbi/taro root/chembu-kizhangu. I usually make it as roast, sometimes add it in yogurt curry (mor kuzhambu) and once have fried it. Everything tasted great but did not want to fry it anymore 😉 made me guilty. So, I wanted to my classic seppankizhangu roast, it taste great with any rice, rasam, sambar and 😀 I made it for one lunch for meals before two months and it tasted really good! It has some essential minerals like iron,copper, potassium, zinc. When u buy them, always buy fresh,medium sized firm ones.

seppankezhangu-14

I have other vegetarian side dish stir fry recipe: raw banana roast, carrot stir fry, beans masala stir fry, potato roast, cauliflower fry, bittergaurd fry, beettroot fry, eggplant fry

Print
Seppankizhangu/Arbi Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Colocasia/seppankizhangu/arbi – 10
  • Mustard seeds – ¼ tsp
  • Urad dal – 1 tsp
  • Curry leaves - few
  • Sambar powder – 3 tsp
  • Chilli powder – ½ tsp
  • Turmeric – ¼ tsp
  • Fennel powder – ½ tsp
  • Garlic – 2, crushed
  • Rice flour – 2 tsp
  • Asafetida - pinch
  • Salt – as needed
  • Sugar – a pinch
  • Oil – 2 tbsp
Instructions
  1. Wash arbi and pressure cook with ¾ cup of water and a tsp of turmeric powder and cook for 3 whistles or boil for 30 minutes.
  2. Peel the skin off and cut them in circles or rounds.
  3. Mix the arbi and add turmeric powder, rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well.

  4. Heat 1 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
  5. Bring the heat to low, and mixed marinated arbi.

  6. Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
  7. Turn in between to make sure it gets cooked evenly.
  8. Add a pinch sugar and keep frying until the arbi gets 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 rice and sambar or rasam or milagu kuzhambu or vengaya kuzhambu or dal fry. You can have them plain as snacks


 seppankezhangu-10

10 Garlic Based Recipes

by 2 Comments

Garlic_recipesGarlic is in season always and mainly from early spring through fall. From simple baked potatoes to every recipe that we cook we need garlic, at least alternative days. You might not know it unless you start cooking and find that it is not there, you will be like the whole dish will not taste good as it should be. You will be hard-pressed to find a savory recipe that doesn’t use garlic. I pretty much add garlic to all my recipes. Let it be main dish, side dish or sauce. Do you not believe me ? if so, peel some cloves and start chopping and add it to your favorite recipe 😀 it gives great impressive superpowers. It is loaded with antioxidants that zap cancer-causing free radicals, and vitamin C and B6.

You get even the frozen peeled garlic but I personally prefer the firm plump white bulbs , I mean fresh garlic in the market :D.  Also you can garlic paste. I don’t use them always, but for some of my recipes like curries I do use garlic paste. Do you know that there is even National Garlic Day. Below here are some of my favorite garlic based recipes. I add garlic to most of my recipes, but these recipes are just based on garlic so if you don’t have garlic, don’t even think of trying them.  😀

Sweet & Spicy Garlic Chicken Drumsticks

Sweetandspicychicken-13

It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.

Recipe is here.

 

Spicy Garlic Tofu in 10 minutes

TOFU-2

Truly fancy, delicious, restaurant style, vegan dish in 10 minutes. This is a recipe which will come to your rescue when you haven’t planned a meal on a week day.

It is a great vegetarian /vegan dish for any day,especially when it takes only 10 minutes to make.

Recipe is here.

 

Herb & Garlic Oven Roasted Potatoes

Oven-Roasted-Potatoes-2-3

Cheesy, Garlicky, crispy roasted potatoes hot from the oven – completes the perfect brunch!

Recipe is here.

 

Potato Garlic Tikka

LittlePotato-6

Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven. Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes.

Recipe is here.

Honey Garlic Eggplant

HoneyGarlicEggplant-name

Fried Chinese eggplant coated in honey garlic sauce, topped with sesame seeds and served with rice. Fragrant and delicious!

Recipe is here.

 

Garlic Creamy Mushroom Spaghetti

GarlicMushroom-10

Garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!

Recipe is here.

 

Roasted Tomato Garlic Tikka

GarlicRaita-2name

A must try to give a different flavor to your plain raita! This is a unique combo and that sautéed garlic in yogurt gives great flavor.

Recipe is here.

 

Onion Garlic Curry/Vengaya Pundu Kuzhambu

Kuzhambu-2-31

An authentic south Indian, tamarind based tangy curry with onions and garlic.

Recipe is here.

 

Garlic Okra/ Lahsuni Bhindi

GarlicOkra-2

This is a very easy and spicy okra recipe. You can make this in twenty minutes. It tastes great to have with rice and rasam/sambhar or Indian bread like roti or phulkas. Or with rice and some dal curry.

Recipe is here.

Spinach Garlic Curry

SpinachGarlicCurry

A simple garlic spinach curry, uniquely flavored with milk. I’ll place this right up with my most-loved comfort foods

Recipe is here.

Garlic Creamy Mushroom Spaghetti

by 8 Comments

GarlicMushroom-8nameGarlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!

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.


 GarlicMushroom-10

GarlicMushroom-12

I used spaghetti but you can use any kind of pasta you fancy. And you can also use whole wheat or any kind 🙂 it is going to be yum. And you can always use any kind of mushrooms for this. Sometimes I add wine to my sauce, it gives surely a unique taste ;). And I mostly add spinach to it. But this time, I wanted to make something quick and wanted to make something with few ingredients that is available.

You wont be able to stop yourself from this scrumptious cream mushroom pasta.  The best part in this is that it is so quick and easy to make. I would say one of the best weekday dinner recipes. You can add some sauted chicken to it if you want to. The best thing about pasta is that you can create your own recipe with your favorite ingredients.

 

Most recipes of pasta, I add cheese to it but this was so good and creamy that I felt it is not necessary. But if you want you can add some goat cheese or parmesan cheese.

My other Mushroom recipes:Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce,Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani

GarlicMushroom-7

 

4.0 from 1 reviews
Print
Garlic Creamy Mushroom Spaghetti
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
Ingredients
  • Pasta – spaghetti – 6 ounces

    For Mushrooms:
  • Butter – 2 tbsp
  • Garlic – 2 cloves, minced
  • Mushrooms – 14 ounces, sliced


  • For Sauce:
  • Butter – 2 tbsp
  • Garlic – 2 cloves, minced
  • Milk – 1.5 cups
  • Olive oil – 1 tbsp
  • Whole wheat flour – 2 tbsp
  • Salt and pepper to taste

    To garnish:
  • Cream or milk – ¼ cup
  • Fresh parsley – ¼ cup
Instructions
  1. Cook the pasta according to the instructions on the package. Boil water and add the pasta with the salt needed for pasta. Then remove and run the pasta through cold water. And toss with a little oil to prevent sticking.

  2. Take a pan in medium high heat, melt 2 tbsp of butter. Add 2 cloves of garlic and sauté it for a minute. Then add the mushrooms and sauté for 7-8 minutes until golden brown and it should be soft. Set this aside.
  3. Add 2 tbsp of butter to the same pan in medium high heat, add the 2 cloves of garlic and sauté for a minute. Then add the flour, stir fry quickly for 30 seconds and make sure it does not get lumpy. Add the milk slowly and whisk it as you add.
  4. Season with salt and pepper. Let the whole mixture simmer until it thickens. Add olive oil and water when needed if you think the sauce is very thick.
  5. When you think it has got into nicely creamy texture, toss the sauce, pasta and mushrooms together.
  6. Top it with fresh chopped parsley and some crushed pepper just before serving
Notes
You can always use any kind of pasta you fancy.
Wordpress Recipe Plugin by EasyRecipe

GarlicMushroom-9

Palak Paneer/Spinach with Indian Cheese

by 6 Comments

PalakPaneer-7nameDelicious creamy Indian spinach with cubes of cheese – takes only 30 minutes to make.

A scrumptious curry where Paneer is immersed in a thick sauce based on pureed spinach, garlic and ginger. Do you know the difference between saag paneer and palak paneer. Saag is a generic name for cooked and pureed greeny leafy vegetables like mustard greens( mainly used for saag ), fenugreek leaves, kale, spinach, mint leaves and so on. Palak means just palak, I mean spinach :D. saag will give a strong pungent flavor and some what bitter taste. Many people and many resturants confuses with palak and saag. Its hard to get saag here , so I made this palak paneer.

PalakPaneer-8

Spinach and cream goes really well. I add spinach,garlic and cream to my pasta and it will just change your life. You can even use-frozen spinach or fresh ones. Or you can use half fresh and half frozen. Paneer is one of my favorite recipes as I always say. It’s a treat to vegetarians when it comes to Indian food.

Get yourself naan, paratha, parotta or some basmati rice.

Other Paneer recipes: Methi malai Paneer, Paneer Makhanwala, How to make homemade paneer, Paneer Biryani, Matar Paneer, cashew paneer

Vegan note: Replace paneer with tofu, ghee/butter with oil and cream with yogurt.

PalakPaneer-9

Print
Palak Paneer/Spinach with Indian Cheese
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Cinnamon – 1 small stick
  • • Cardamom - 3
  • • Bay leaf – 1 small
  • • Cumin seeds/Jeera – 1 tsp
  • • Turmeric Powder – ¼ tsp
  • • Chilli powder – 1 tsp
  • • Onion – 1 medium, finely chopped
  • • Tomato – 1 medium, finely chopped
  • • Cilantro – 1 tbsp, chopped
  • • Green chillies – 5
  • • Garlic – 5
  • • Ginger – 1 inch
  • • Fresh spinach – 250 grams
  • • Paneer – 250 grams
  • • Cream – 3 tbsp
  • • Oil or ghee or unsalted butter – 2 tbsp
  • • Kasuri methi leaves – 1 tbsp, crushed
  • • Garam masala powder – ½ tsp

    To garnish:
  • • Cilantro – 1 tsp
  • • Cream – 1 tsp
  • • Garam Masala - a pinch
Instructions
  1. Heat the oil in a large skillet over medium heat. Add cinnamon, bay leaf, cardamom and cumin seeds. When their color changes, add the onions, garlic, ginger, chillies and sauté them until soft.
  2. Then add the tomatoes, salt, turmeric powder and sauté until everything is well mixed and it is mushy. It takes about 5 -7 minutes

  3. Wash the spinach, cilantro and add to it and sauté for 3-5 minutes till they shrink.
  4. Remove the bay leaves. Transfer the mixture to a blender and pulse it few times till they are smooth but not pureed.

  5. Add a tbsp. of butter (if vegans add oil), return the mixture to the skillet, and add the garam masala, crushed methi leaves and chilli powder and sauté well. And add the cream and water to it.
  6. Now add the paneer and cover and simmer for 5-6 minutes till the flavors get into the paneer.
  7. Switch off and Garnish with coriander leaves, garam masala and cream.
Notes
1. You can fry the paneer lightly on butter.

2. You can even use the frozen spinach for this recipe.
Wordpress Recipe Plugin by EasyRecipe

 

Goes really well with peas pulao, veg fried rice, naan,paratha or parotta.

PalakPaneer-10

Page 18 of 29
1 … 13 14 15 16 17 18 19 20 21 22 23 … 29
  1. Pages:
  3. 1
  4. ...
  5. 15
  6. 16
  7. 17
  8. 18
  9. 19
  10. 20
  11. 21
  12. ...
  13. 29

STAY CONNECTED

SUBSCRIBE BY EMAIL