Indian Archives - Page 10 of 19

Spicy Honey Garlic Salmon in foil

August 20, 2015 by Suki 17 Comments

It’s loaded with garlic, sweet and heat that tastes a million times better than take-out. Spicy, crispy, sweet with ginger and garlic flavor. Truly finger licking salmon, and also one of those dishes that don’t require too much standing nor spending time in the kitchen. You can serve it with veg fried rice, rice noodles, or simple sesame noodles, or even some plain rice or quinoa. This is an easy dish you must try in summer. It is one of the easy dinner recipes that you can make without standing much on kitchen. Kids would love it and surely not only kids. I have few more Chinese Asian Inspired recipes that you can look on.

I have not cooked salmon many times but I think and believe the best and facile way to make salmon is by cooking in foil. The flavors will steep right in, leaving us with the most flavorful and tender salmon ever. If you want a quick, easy and a fancy dinner, just go for this. You can make it for someone special and you can make it quick and spend some time with him/her. Let it be for a date night, game night, pot luck and I would say this salmon is the best to go for!

I placed this on a bed of salad and it was perfect for a healthy quick dinner. And salmon is totally healthy, I have heard it promotes joints, reduces inflammation and improves the memory.

Other favorite baked recipes: SWEET AND SPICY GARLIC CHICKEN DRUMSTICKS, ROASTED CAULIFLOWER CHICKPEAS TACO WITH CILANTRO LIME CREMA, ROASTED EGGPLANT MOZZARELLA PASTA, CHEESY ROASTED BABY POTATOES WITH SOUR CREAM, SPICY BAKED CAULIFLOWER BITES

5.0 from 1 reviews

Spicy Honey Garlic Salmon in foil

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4

Ingredients

Salmon Fillets – 4 (around 5 ounce)
Sesame seeds & chopped coriander leaves – for garnish

For sauce:
Brown sugar – 2 tbsp
Lemon Juice – 1 tbsp
Dijon Mustard – 1 tbsp
Honey – 4 tbsp
Sodium soy sauce – 2 tbsp
Rice vinegar – 1 tbsp
Ginger – 1 tbsp, freshly grated
Sriracha – 1 tsp
Red chilli Flakes – 1 tsp
Garlic – 3 cloves, minced
Oregano – ¼ tsp
Kosher salt – to taste
Freshly ground black pepper – to taste
sesame oil – 2 tbsp
Lime zest – 1

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with foil. Pat the salmon dry with a paper towel.
In a small bowl, whisk ingredients under “the sauce”.
Dip each piece salmon into the sauce and place in the prepared baking sheet. Spoon the leftover mixture over the salmon.
Fold the sides of the foil over the salmon, cover it completely and seal the packed closed.
Now place into oven and bake for about 15- 20 minutes until cooked through.
Open the packed and broil for 2 -3 minutes for it to get caramelized and slightly charred.
Serve hot by garnishing with chopped coriander leaves and sesame seeds.

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Indian Style Mixed Veggies stir fry/ Poriyal/ Thoran

August 19, 2015 by Suki 1 Comment

Steamed veggies are seasoned and garnished with fresh coconut in this classic south Indian stir fry. Perfect Vegan healthy dry curry recipe using all veggies!

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. But this time I wanted to have it all healthy, and tried combining all veggies that I thought of which will go well together. I was not even fond of veggies few years back. But thanks to my boyfriend for making me like it. In India, my Amma( Mom) made sure that I always had healthy food. She used to incorporate veggies into my food somehow. My dad always makes sure I have fruits. He used to chop some fruits in the morning and give us. And also whenever we have Indian breads like chapathi, parathas he used to give some cucumber and tomatoes on sides. So I was never conscious about all that. Now I make it a point to have veggies 😀 life changes once you stay far from your parents.

Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. Today I wanted to post a comfort food from my home. You can make this in few minutes. I would say the main task is to chop those veggies. But pain is gain! Have to do something to make our life healthier. Poriyal/thoran is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai,bottlegourd,beetroot,okra,potato,broccoli,zucchini, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai, cluster beans/ kothavarangai poriyal 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.

Indian Style Mixed Veggies stir fry/ Poriyal/ Thoran

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4 cups

Ingredients

• Mustard seeds – ½ tsp.
• Urad dal/split black gram – 1 tsp
• Asafetida – ¼ tsp
• Onion – ½ cup, chopped (1 small)
• Green chilli – 2, chopped
• Curry leaves – 1 spring
• All veggies - 4 cups, chopped, I used beans, cabbage, carrot and peas
• Turmeric powder – ¼ tsp
• Sambhar powder – ½ tbsp
• Salt – to taste
• Red chillies -3 , broken
• Fresh coconut – 1 tbsp
• Oil - ½ tbsp
• Coconut oil – 1 tsp

Instructions

Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
Now add the chopped veggies, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. 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 give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.

Notes

1. You can substitute this with any veggie you fancy and make this same stir-fry.
2. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
3. 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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Basundi/ Condensed Milk Pudding

August 14, 2015 by Suki 9 Comments

Sweetened Thickened milk flavored with cardamom and saffron.

Basundi Video

I don’t do desserts or sweets without reason. I really need a reason to make them !:) And the reason today is “RELISHTHEBITE Blog 1^st YEAR ANNIVERSARY”! Do I need more reason to celebrate? I will share about the recipe and then will share the happiness of the blog anniversary 🙂

Basundi is also called Rabdi. Rabdi is flavored sweetened thickened milk by boiling milk for hours and finished up by adding sugar to it. It is one of a rice Indian delicacy. You can even add edible rose petals, but I just added rose water because I personally don’t like to have rose petals. You can even skip sweetened condensed milk and boil milk for some more time and add sugar to it. The name basundi looks complicated but it is so simple to make. I am adding sweetened condensed milk because the usual rabri procedure is to boil milk for hours, but by this method you can boil milk for few minutes and add sweetened condensed milk which makes thick and you can make this recipe in 40 minutes instead of hours. You can also make the recipe with unsweetened condensed milk and then add sugar as per your taste.

You can make this for any festivals dessert recipes. This recipes makes us to spend more time with people and still make some desserts for festivals! Other favorite dessert recipes: Coconut Ladoo, Coconut Burfi/fudge, Rice Kheer/Pudding, Rasmalai, Rasgulla, Aval kheer, carrot ladoo, semiya kesari/vermicelli sweet, Beetroot halwa

5.0 from 1 reviews

Basundi/ Condensed Milk Pudding

Author: Suganya Hariharan

Recipe type: Dessert

Cuisine: Indian

Cook time: 50 mins

Total time: 50 mins

Serves: 7 servings

Ingredients

Milk – 1 litre, full fat
Sweetened condensed milk – 350 ml
Cardamom powder – 1 tsp
Saffron – 6 strands, soaked in 1 tbsp of warm milk
Nutmeg powder – a generous pinch
Rose water – ¼ tsp
Pistachios & almonds – 20, chopped
Saffron – a few strands for garnish

Instructions

Take a thick bottomed saucepan in medium to high heat, Add milk and sweetened condensed milk in it. After it comes to boil, reduce the heat to low.
Taste after few minutes and if you find it too sweet for you, you can add more milk to it and adjust the taste.
Keep on stirring at intervals or else the mixture would get browned or burnt from bottom. Use a rubber whisk to whisk it so that it does not make any scratches in the vessel. Stir at regular intervals so that the milk does not stick to the bottom.
The milk or cream gets collected at the sides and top scrape it every 5 minutes and add it to the mixture. It took around 45 minutes on a low flame for me for the milk to get thickened. The consistency of basundi is a one-step thicker to condensed milk.
Add saffron milk, nutmeg powder, chopped nuts and cardamom powder. Stir well.
Switch off and serve warm or chill with some saffron strands. I like it chill so keeping it in fridge now!

Notes

1. The mixture will thicken a little more when it is cooling. So don’t make the consistency too thick.
2. If you are using condensed milk, and sugar, then use 300 ml condensed milk and 4 tbsp of sugar.

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I like my basundi chill and most people like it chill. So serve it chill!

Now, I am back to celebration mode. Relishthebite 1^st Year Anniversary! I can’t believe I am here. What a quick ride! I still remember the first day August 14^th, 2014 for my first post for Kuzhi Paniyaram/spiced dumplings. I took this picture on my Iphone, and did not know what to type on the first post and I was clueless about everything. And I am still ignorant about most of it. And for my eyes that was the best spiced dumplings picture last year. I feel like laughing out loud for that picture now but I want to keep it as a remembrance. And I am sure after two years I would be laughing at this “Basundi” picture. When I sent this picture to Foodgawker, I got rejected and I was down and furious for that! Hahaha! I was so insensitive! The third day after I posted my recipe, I got 100 views and I was super excited.:D I kept blathering about my blog to everyone I met for first week. I was very enthusiastic!

I know I have a long way to go to develop my writing skills, photography skills, coding skills and everything. But this minute, I am proud of myself! I am so happy that I started a food blog ! I am not very active in posting recipes for the past one month and I feel really bad for that. 🙁 But I am in that spot of my life that I had to go through this gap :(! Thank you all, my family, my friends, my fellow bloggers and my readers for supporting me always!

I wanted to share some of the insights of my blog :). I thought may be that would help some new bloggers and other fellow bloggers. And also I have no idea how these numbers should look for the first year 🙂 If I am going on the right path! I started all this as a hobby but when I see that so many users do check my recipe and try it, it makes me really happy! It gives me an answer to the hard work and time I spend for it :)! My other fellow bloggers and friends are the ones who should advise me on this 🙂

This is this year Google analytics from August 14,2014 to August 12,2015 for Relishthebite:

Last year august my page views was 3,710 and last month it was 76,533. I thought it is not that bad at all! 😉

My Blog is monetized for ads, so your views and the clicks help me earn some money, which eventually helps in running the blog :)! I am working as publishers for Gourmet Ads, Sovrn, Infolinks, Yellow Hammer Media, Foodie Blogroll, Swoop! And some affiliate programs like bluehost, Thesis theme, Genesis framework, Elegant Themes.

Do you love reading food blog? Want to start a blog? Don’t wait. It is simple! Today is your day to start the blog! I have a post on how to start your own blog!

Thank you all for taking the time to read this 🙂 and for supporting me always!!!

Lentils with caramelized shallots/ Kutty Vengaya Dal

July 10, 2015 by Suki 11 Comments

Hearty and comforting Indian dal with shallots.

Many might not usually think about using shallots as a vegetable, but I am sure everyone would agree that it is flavorful and nuanced in taste than onions. It adds a more subtle, sweet aromatic flavor to dal, stews, and salad dressings or even for savories like bacon onion bun or paneer bun. They are a bit more expensive than onions but surely worth every penny. I even have shallots roasted with some veggies, or cooking shallots by tossing them with extra virgin oil and grilling them. You can always even roast them in an oven. If you substitute in most dishes by substituting shallots than onion, you would surely know the meaning of the delicious ingredient.

I make dal always at least once in a week. But I really do not take pictures of it as it will be very late for me for have the food. I always feel it is delicious and comfort food. And also it is very healthy. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week at least. I usually make them on a weekday because it just takes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want. the idea is to make using three dal/lentils. I made this with cabbage peas curry. I usually make my dal with potato roast as sides. I have a collection of mouthwatering potato recipes that you need to try.

Vegan Note: use any oil in this recipe instead of ghee.

My other Favorite Dal recipes: Lasooni Dal Tadka/ Garlic Tempered Lentils, Trevti dal/ Three Lentil dal, Gujarati Surati dal/ Peanut Tomato Lentil Recipe, Chana dal Paratha/ stuffed Lentil Paratha, Tomato dal Rasam/ Tomato Soup, Indian Style Lentils/ South Indian sambar, Bisibelabath/Hot spicy lentil Rice, crunchy lentil nuggets/Uppu seedai, spinach with lentils/ Keerai Moolagootal.

5.0 from 2 reviews

LENTILS WITH CARAMELISED SHALLOTS/ KUTTY VENGAYA DAL

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 2.5 cups

Ingredients

• Tuvar dal/pigeon pea lentils – 1 cup
• Green chillies – 3, chopped roughly
• Turmeric – 1 tsp
• Tomato – 1, chopped finely
• Salt – as needed (around 1 tbsp)
• Water – 3 cups for pressure-cooking the lentils
[For tempering]
• Ghee /oil – 3 tbsp (mix of both)
• Cumin seeds – 1 tsp
• Garlic – 4, chopped
• Ginger- 2 inch, julienne or grated cut
• Red chilli – 2, broken
• Asafetida/hing – pinch
• Shallots – 8, skin removed
• Red chilli powder – 1 tsp
• Amchur powder – 1 tsp
• Sugar – a pinch
• Dry methi leaves – ½ tbsp, crushed
• Coriander leaves - 1 tbsp finely chopped for garnish
• Lemon – squeeze a little for garnish

Instructions

Add washed tuvar dal, tomatoes, green chillies, turmeric and salt in the pressure cooker with water.Pressure-cook the lentils for 5-6 whistles till you get a mashable smooth consistency.
Meanwhile in a small sauce pan, heat up the ghee or oil in medium-low flame. Add the cumin seeds, when it crackles, add the whole red chillies, shallots,sugar, garlic, ginger, curry leaves and let them cook in low –medium flame till the shallots gets roasted or caramelized. Turn off the heat and add the red chilli powder, dry methi leaves, asafoetida and amchur powder.
When it’s pressure-cooked, open the cooker and check if the consistency is good. If not mash it, add little water and boil for two minutes. Or leave it.
Add the tempering of shallots to the pressure cooked lentils.
Garnish with chopped coriander and squeeze lemon. Check for salt and serve this shallot dal hot with steamed rice and a potato fry. You can also serve this with rotis/naan.

Notes

1. Vegan Note: use any oil in this recipe instead of ghee.
2. Hing or asafetida is a strong, aromatic spice. It gives unique flavor to daal. But it is optional.
3. If you do not have a pressure cooker, us a heavy bottomed pot with lid and cook for aroung 30-40 minutes in medium low flame.

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Taste great with Breads like paratha, or with rice and dry curry/stir fry or simple exotic potato roast sides.

Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal

July 8, 2015 by Suki 2 Comments

Steamed cluster 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.

Perfect Vegan healthy dry curry recipe using cluster beans! n Tamil Nadu in South India, it is known as “Kothavarangai” and usually used in everyday cooking for “sambhar” or “kootu”. It is mostly handled like green beans and generally cooked to retain the crisp flavor. I usually make kothavrangai kootu, sambhar, usili and this time I made dry curry and tasted perfect! Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. 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 am not a great fan of cluster beans, I used to feel it is bitter. But my boyfriend loves this veggie and I used to get this from store for him most times. And that way I started to like this veggies. It is so healthy. I have started to eat lots of veggies only because of my boyfriend I should say 😉

When I prepare cluster beans, aviyal 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 cluster beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like cluster 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/stir fry 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.

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

Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2 cups

Ingredients

• • Mustard seeds – ½ tsp.
• • Urad dal/split black gram – 1 tsp
• • Asafetida – ¼ tsp
• Onion – ½ cup, chopped (1 small)
• • Green chilli – 1, chopped
• • Curry leaves – 1 spring
• •cluster Beans – 2 cups, chopped, around 1 inch
• • 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

Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
Now add the chopped cluster beans, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. 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 give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.

Notes

1. You can mix few more veggies like carrot 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 rice and rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.

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.

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

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.

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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.!

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Spicy Honey Garlic Salmon in foil

Indian Style Mixed Veggies stir fry/ Poriyal/ Thoran

Basundi/ Condensed Milk Pudding

Lentils with caramelized shallots/ Kutty Vengaya Dal

Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal

Chicken Dum Biryani Restaurant Style

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

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