Shredded Fish curry – Fish Puttu Kuzhambhu
We usually see fish made as a curry and meen (fish in English) kuzhambu is a favorite of many south Indians. I learnt this unique seafood recipe from my mom’s Kitchen and she tells me it’s a Chettinad specialty. It is made with shredded fish instead of whole fish and it tastes excellent. It is well known that fish kuzhumbu usually tastes the best next day with all the spices and gravy soaking in. With the fish in shredded form, the spices soak in faster and it tastes great right from day 1. Do I need to say it is one of my favorites? Preparation Time: 40 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Fish : 2 lb(King Fish or Tilapia) Coconut oil : 2 tbsp Pearl onions : 1/2 cup Tomato :...
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Mixed vegetable kootu/Mixed vegetable curry
This is mixed vegetable curry with spices, a south Indian dish which is simple and healthy. Spices like jeera, pepper and red chillies are used. They give a good flavour for the dish and have good values. Pepper is good for digestion, cold and flu. Cumins are good appetizer. Squash and carrot can be replaced by any other vegetables like beans, plantain, pumpkin, etc. Ingredients: Yellow squash (chopped) – 2 cups Carrot (chopped) – 1 1/2 cup Tomato -1 Grated coconut – 1/4 cup (adjust to taste) Green chilly (2″) – 1 Dried red chillies (2″) – 2 Channa dal – 1 tsp Urad dal – 1 tsp Cumin seeds – 1 tsp Black pepper – 1 1/2 tsp Coriander seeds – 1 tsp Oil – 2 tsp Method of preparation: Chop the vegetables length wise at about 1″...
Read MoreFoodie Rendezvous – 3
Sunday is almost over! We wanted to spread the love by highlighting a few recipes every week from our fellow foodie bloggers. It has turned out to harder than sharing our own recipes as there are so many wonderful bloggers out there and we have a hard time picking a few. If we haven’t found your blog yet, don’t worry we will hunt your recipe down. Sooner or later. 😉 Chicken Skewers – Padmaja of SpicyAndhra A new blog find for me and a super hit recipe to start with. The pictures are really drool-worthy! 😛 Slut Bread – Meeso of My Humble Kitchen Doesn’t the name of the bread make you curious? A simple and nice recipe from a new friend of ours. Chukku Kappi – Herbal Coffee – Mishmash of KitchenMishmash Who couldn’t use a steaming cup...
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Karuvepillai Thuvaiyal/Curry Leaves Chutney
Curry leaves are the essence of South Indian cooking. They give rich favor & aroma to any dish and they are used in a lot of recipes. Its usually used as a seasoning but here is a recipe with curry leaves as the key player. One of my good friends Lavanya of famed Home Cook Recipes sent me this recipe to publish here with some wonderful pictures. She was my classmate & roommate in college. I am really glad that she sent us this and it is with pleasure I share this with you. She made this dish and she said it came out very well and she is as excited as me to share it to our readers. Ingredients : Curry leaves : 1 cup Toor dal : 1tbsp Channa dal : 1 tbsp Urad dal : 1tbsp...
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Poli
It’s been a long time since I wrote a recipe. As Shriya said we had a good time in her place and was busy hanging out. My husband and Shriya are fond of poli. We were so busy that we were not able make poli at Shriya’s house. Today I tried poli, my mom’s recipe and it came out well. I have shared the recipe with you all. Poli is a sweet bread made out of All purpose flour, jaggery, coconut and channa dal. Its usually made during Festival Times. Ingredients: Maida (All purpose flour) – 2 cups Shredded coconut – 1 1/2 cups Channa dal – 1/2 cup Jaggery – 3/4 th of grated coconut (adjust to taste) Food color (yellow) – a pinch Salt – a pinch Cardamom – 4 Oil – 6 to 7 tbsp Method...
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Thanks for the review, BlogsWeLuv
I was thrilled to wake up to see SpicyTasty reviewed by Tish at BlogsWeLuv.com. Let me tell you a little bit about BlogsWeLuv.com first. It is a blog where new and unique blogs get reviewed by a team of excellent bloggers – Mike, Tish, Mark, Bush, Garry & John. With such an awesome team, they are doing a great job bringing new blogs to their readers with their reviews! Tish blogs not just at BlogsWeLuv but authors her own blogs ChattieKat.com & BloggingGal.com. I highly recommend them to you as well not because she reviewed us but because I am really impressed with her work. Nithu & I have already been humbled by the support & kindness you show us with your comments and Tish has made us blush. Thanks Tish! That’s enough bragging for one day and we...
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Sweet Potato-Yam Curry
It’s been almost a week since I posted a recipe. We had some of our friends (including nithu and her husband ganesh) visiting us and we were busy playing host. They were in town to see the Detroit International Auto Show and it was a great experience to see all the new vehicles. Nithu and I had a great time. Sweet potatoes or Yam are rich in nutrients such as dietary fiber, beta carotene (equivalent to Vitamin A), Vitamin C & Vitamin B6. I knew it was better than potatoes, but this is what Wikipedia has to say about it: In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in...
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Potato fritters
My husband is fond of vegetable fritters. So, I want to surprise him today with potato fritters and I tried it with peppers and cumin instead of red chilly powder. It came out well and we enjoyed it for snacks. Ingredients: Chickpeas flour (besan) – 1 1/2 cup Pepper – 2 tsp Cumin seeds – 1 tsp Turmeric powder – 1/4 tsp Salt to taste Oil for frying Potatoes – 2 Method of preparation: Mix the flour, ground pepper and cumin seeds, salt, turmeric powder Add required water and make a batter that flows freely Cut potatoes into thin round pieces Heat oil, dip each piece in the batter and drop into the hot oil and fry till golden brown 🙂 Serve hot with coconut chutney/tamarind...
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Moong Dhal Kheer
Pongal is an auspicious day for Tamilians. It is in celebration of the prosperity and good fortune that comes with the harvest and in thanks to the rain and sun for a good season. It is celebrated on the first day of the Tamil month ‘Thai’ and today is that day! It is customary to make sweets on Pongal day and I made some Moong Dal Kheer, also called payasam to celebrate this day. Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 0 out of 5 Ingredients: Moong dhal : 1 cup Bengal gram : 2 1/2 tsp Ghee : 1 tbsp cashew nuts : 8 Raisins: few(optional) Jaggery : 1/2 cup Water : 1 1/2 cup Milk : 1 cup Method Of Preparation : wash the moong dhal and bengal gram and soak them in water...
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Radish Sambar
Happy Pongal to all our readers…Iniya Pongal Nalvazhthukkal… Today’s special is Mullangi Sambar or Radish Sambar. In tamil Radish is called Mullangi.I like to add a lot of vegetables to my sambar. But when it comes to Mullangi, I only prefer to add pearl onions. We call it Mullangi Vengaya Sambar. It is very popular in Tamil Nadu. The aroma is just too good. But always remember to saute radish with a little oil and then add cook because it can be bitter if added without sauteing. Here you go… Ingredients: Toor dal – 1 cup Pearl onions – 7 to 8 (peeled) Radish – 1/2 cup (peeled and sliced thinly) Green chilies – 2 Sambar powder – 1 and 1/2  tsp Tamarind juice – 1 cup ( from 1 tbsp of fresh tamarind) Turmeric powder – 3/4 tsp Oil...
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Foodie Rendezvous – 2
SpicyTasty.com has a great new look! It is with great pleasure, we are releasing this new look to our readers. As much as we loved our old look the design elements in it restricted us from doing a few things we wanted to. The new theme offers more freedom and a fresh new look to our fast growing blog. We hope that you enjoy it as much as we are excited about it. We look forward to hearing your thoughts and comments. Your suggestions & comments will definitely help us improve and serve your needs a little better. Now, lets take a look at our second in the Foodie Rendezvous series. Mushroom Dome – Happy Cook of My Kitchen Treasures A soup perfect for a great visual effect and for a surprise factor in parties. Spicy Sardine Fish Gravy...
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Chicken Vindaloo
Vindaloo is an Goan dish traditionally prepared with garlic, red wine and chili. Vindaloo roughly means in Portuguese – ‘ Wine,Vinegar and Garlic’. Vindaloo these days are usually made with potatoes leading us to think the aloo in vindaloo is the Hindi word for potatoes. In fact, I just found out the history of it when I sat down to write this recipe. It has become a popular item in Indian restaurant menus and is usually the spiciest of the entrees. I learned this version of Vindaloo recipe from my sister. Preparation Time: 50 minutes No of servings: 3-4 Spice Level: 3 out of 5 Ingredients: Chicken : 500 gm Onions : 2(big) Green chili : 3 Cardamom : 3 Cinnamon : 1/2 inch Cloves : 2 Bay leaves : 1 Potatoes : 3(small) Tamarind Paste : 1/2 tbsp...
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French Onion and Garlic Soup
French onion soup is a delectable and rich soup that’s rich in taste and great to devour. Onions and garlic give it a nice aroma (check your breath after though) and the bread chunks the great texture. This is my favorite starter any time I go to a restaurant in India. I tried this soup from Sanjeev kapoor’s Vegetarian Cookbook. Preparation Time: 45 minutes No of servings: 3-4 Spice Level: 1 out of 5 Ingredients: Vegetable stock : 4 cup Onion : 2(big)(cut length wise) Cheese : 1/4 grated Garlic : 5 (chopped) Brown Bread : 3 slices Olive oil : 2tbsp White pepper powder : 1/4tspn Salt : required to taste Carrot : 1 medium (cut lengthwise) Method Of Preparation: Cut the bread into slices and just toast it with olive oil. Remove it from heat and keep...
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Peas Pulao
This is a another simple dish to prepare and is good for health as it has the flavor of cumin seeds and pepper. Paneer butter masala is a good combination with peas pulao. Ingredients: Basmati rice – 1 1/2 cup Onion (medium size) – 1 Green peas – 3/4 cup Green chillies -3 Ginger garlic paste – 1 1/2 tbsp Cumin seeds – 1 tsp Black pepper – 1/2 tsp Cloves – 3 Cardamom – 2 Cinnamon stick – 1″ Bay leaves – 2 Cashew nut (broken) – 1/4 cup Oil – 2 tbsp Ghee – 2 tbsp Salt to taste Method of preparation: Soak the basmati rice in water for 20 mins. Heat oil in a pan and add cumin seeds. Coarsely ground cardamom, cinnamon and cloves together. Add them once the cumins splutter. Add bay leaves and...
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Foodie Rendezvous – 1
Food tastes its best when we enjoy it with others. In a blog all about food, what could be better than to showcase recipes from my fellow foodie bloggers? We are going to bring a few recipes every week to the limelight here. We encourage you to visit their blogs and leave them a comment or two to show our appreciation for the effort they put into sharing their recipes with us. RCI-Chakka-Kumbil Appam/ Steamed Jack fruit dumplings – Bharathy of Spicy Chilly An exotic dish made from jackfruit. Very nice! Fruit Cake – Sailus Kitchen Just check out the pictures of this fruit cake and you’ll want to make this yourself. Madras Shrimp Curry – Shankari of Stream of Consciousness Hailing from Chennai, how can I not like this recipe? 😉 Potato and Eggplant Gravy – Archana’s kitchen...
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Pepper Chicken Gravy
Today I was craving for something little spicy so I ended up making this pepper chicken gravy. My Mom used to make this for me and my sisters if we had a bit of cold. Pepper has this medicinal quality that helps fight the common cold. The main flavors that stand out in this gravy are pepper and curry leaves. This is one of my favorite chicken gravies from my mom’s cooking.Hope you enjoy it too. 🙂 Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 4 out of 5 Ingredients: Chicken : 500gms Oil : 1/2 cup Cloves : 2 Cinnamon : 1/2 ” stick Bay leaves : 2 Cumin seeds : 1/2 tsp Fennel seeds : 1/2 tsp Onion : 1( cut lengthwise) Tomatoes : 3 (Finely chopped) Ginger and garlic paste : 2 tbsp Yogurt...
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Chilli Parotta (Paratha)
Parotta (or paratha), as we call it down south, has to be one of the most popular items in restaurants. Both kids and adults love it. If you are stuck with frozen paratha’s like me, you could try this quickly instead of having plain parathas. All you need is a few vegetables you will find in your fridge anyway. Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Parathas : 6 (Frozen parathas) Onions : 1 (Medium) Tomatoes : 2 (Finely chopped) Green Bell Pepper : 1 Cumin Seeds : 1 tsp Curry leaves : 3 Green Chilies : 3 (Slit Lengthwise) Red Chili Powder :1 tbsp (or) chili sauce Turmeric powder : 1/4 tsp Ginger and garlic paste : 1 tbsp Salt : according to your taste Garam Masala : 1 tsp...
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Tomato Chutney
Its a typical south Indian dish which is often consumed with idli or dosa. This is a very good side dish for idli, dosa, and it takes such a short time to make. The best combination for this chutney is idli and chutney (idli) powder. One of my favorite breakfast dishes. Preparation Time:20 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Tomato : 3 Onion : 1(Medium) Red chili : 5 to 6 Cumin seeds : 1 tsp Oil : 1tbsp Curry leaves : 4 to 5 Mustard seeds : 1 tsp Urad dal : 1 tsp Method of Preparation: Heat 1 tsp of oil in a kadai add cumin seeds, onions , tomatoes, Red chilies. Fry them untill the onions and tomatoes get soft and onions turn into golden brown. Remove from heat and...
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Happy New Year – Welcome 2008
New Year Day is a day to take moment, sip a cup of hot cocoa, hear the birds chirp and rejoice the good fortune we had been bestowed upon in the past year. And look forward to a brand new year ahead of us and all the exciting possibilities. Hope you had a chance to do that today and wish you a wonderful, joyous New Year! We are very excited to bring you more recipes this year and taking SpicyTasty to the next level with your continued support! Thank you for visiting SpicyTasty and we wish you a Happy New...
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Rasam
Ingredients: Tamarind paste : 1 tsp (or small lemon size tamarind) Rasam powder : 1 tsp Cumin seeds – 1 tsp Black pepper – 1 tsp Garlic cloves – 2 Curry leaves – a few oil – 2 tsp Salt to taste Method of preparation: Add tamarind paste and salt to 350 ml of hot water. If you are not using the paste, extract the tamarind juice from the lemon sized tamarind and use In between, grind cumin seeds, black pepper, garlic, curry leaves Heat oil, add the ground masala and fry for a minute or two Now add the tamarind water to the masala followed by rasam powder Let it boil for few seconds and then remove from heat. Serve hot with steamed rice and papad/veg curry Tags: rasam,...
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