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Egg Masala Toast

by 9 Comments

EggMasalaToast_Relishthebite10 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 ?!

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 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.

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4.3 from 3 reviews
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Egg Masala Toast
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Take a chopping board, chop onions, tomatoes, bell pepper, some coriander leaves, mint chili finely.
  2. Keep a pan or griddle in heat.

  3. 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.

  4. Take the bread now (You can remove the sides) and cut it into triangle shape.
  5. Add butter/oil to the pan, and when it melts, now dip the bread in the marination and place it in the pan.

  6. When one side is cooked, sprinkle some oil and cook till the other side is toasted too.
  7. 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

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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.

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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.

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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
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.
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 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.

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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.
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Ghee Rice / Nei Soru

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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

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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!

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5.0 from 5 reviews
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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.
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Taste great with Mushroom peas spring onion curry, paneer makhanwala,Malai Methi Paneer, Coconut Butter CHicken Roast

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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.

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Fishcurry-2

5.0 from 12 reviews
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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.
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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.

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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.

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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

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4.3 from 3 reviews
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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.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

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Malai Methi Paneer

by 15 Comments

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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.


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

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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.

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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

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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.
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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.

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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

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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.
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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

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.

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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

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

PalakPaneer-10

Trevti dal/ Three Lentil Dal

by 17 Comments

Threedal-12Classic north Indian dish bursting with flavours, healthy and comforting. All in a single bowl.This is a combination of three lentils – Mung Lentils, Pigeon pea lentils and Bengal gram.

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Trevti means three. So this recipe is basically with any three dal recipes. 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 atleast. I usually make them on a weekday because it just atkes 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. There are different types of dal like garlic dal, 5 dal-pancharatna dal, peanut surati dal,khatti meethi dal,spinach dal and so on.

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Served with some potato sukka, potato roast, rice, paratha, roti and so on.

 

Other Dal recipes: Chana dal paratha, Tomato dal rasam, Sambar-spicy lentil soup, Garlic dal and peanut dal.

5.0 from 2 reviews
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Trevti dal/ Three Lentil Dal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2cups
 
Ingredients
  • Tuvar dal/pigeon pea lentils – ⅓ cup
  • Moong dal/split mung lentils – ⅓ cup
  • Chana dal/ Split Bengal gram lentils – ⅓ cup
  • Green chillies – 4, chopped roughly
  • Turmeric – 1 tsp
  • Salt – as needed (around 1 tbsp)
  • Water – 3 cups for pressure-cooking the lentils
    [For tempering]
  • Ghee /oil – 1 tbsp
  • Mustard seeds– ¼ tsp
  • Cumin seeds – 1 tsp
  • Red chilli – 2, broken
  • Asafetida/hing – pinch
  • Tomato – 1, chopped finely
  • 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
  1. Add washed tuvar dal,moong dal and chana dal, green chillies, turmeric and little salt in the pressure cooker with water.
  2. Pressure-cook the lentils for 8 whistles till you get a mashable smooth consistency.
  3. When it’s pressure-cooked, open the cooker and check if the consistency is ok. If not mash it, add little water and boil for two minutes. Or leave it.
  4. Heat ghee/oil in a pan. Ghee gives great flavors to dal but. Sometimes I use oil too. Temper it with mustard seeds and wait till it crackles. Then add cumin seeds,asafetida, red chillies till they change color. Now add chopped garlic, ginger and tomato. Sauté them till they are free from raw flavor and mushy.
  5. Switch off the flame, add red chilli powder, amchur powder, sugar and dry methi leaves. Stir and pour the entire tempering on the dal.


  6. Garnish with chopped coriander and squeeze lemon. Check for salt and serve this gujarati trevti dal tadka hot with steamed rice and a potato fry. You can also serve this with rotis/naan.
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Threedal-14

Spicy Chicken Roast

by 9 Comments

ChickenRoast-13relishthebiteAn Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine.  🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

ChickenRoast-17

ChickenRoast-15

3.0 from 1 reviews
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Spicy Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 kg chicken roast
 
Ingredients
  • Chicken – 1kg, Cleaned and cut into small pieces.
  • Oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Onions – 3,sliced
  • Tomatoes – 2,sliced
  • Green chillies - 2
  • Ginger – 2 tbsp, chopped finely
  • Garlic – 6 cloves, minced
  • Yogurt – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chopped coriander leaves – to garnish
    [to roast and grind]
  • Cinnamon – 1’’ stick
  • Cloves – 3
  • Cardamom – 4
  • Star anise -3
  • Fennel seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Pepper - 1 tbsp
  • Dry red chillies - 7
  • Cumin seeds – 2 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.

  2. Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
  3. In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.

  4. Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  5. Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.

  6. Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
  7. Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.

  8. The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).

  9. Add chopped coriander leaves and switch it off.
Notes
This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,
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Taste great with plain rice or paratha or roti or sambar.

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