Sunday, March 26, 2017

Chili Garlic Sauce | Sweet and Sour Chili Garlic Sauce | Sauces

Chili Garlic sauce, the most versatile sauce that you can use it as dip sauce for your appetizers or you can use it in your pasta or noodles for that extra zing. Chili Garlic sauce is the one sauce that i always stock up in my refrigerator. We both have some mild allergy to the vinegar, so i always try my best to avoid vinegar based sauces and pickle.
The original recipe calls for vinegar, but i have used equal amount of lemon juice and it tastes equally good.But you can use any type vinegar in this recipe.Then coming to red chilies, mine was too hot,with just 10 number of it gives super hot sauce.If your's are mild, you can use up to 15 numbers of chilies.
Check out the video and share your thoughts.


Chili Garlic Sauce

Preparation Time : 5 mins | Cooking Time : 15 minsMakes : 1 cup 
Recipe Category: Sauces | Recipe Cuisine: Chinese
Ingredients
Red Chili - 10
Garlic - 7 to 8 pods
Sugar - 1/4 cup
Lemon - 1/4 cup
Salt - to taste
Corn flour - 1 tsp

Procedure
Heat 1/2 cup of water in a sauce pan, add the red chili and bring to boil. Let it in the flame for 2 mins.Switch off the flame and cover the pan with lid and set it aside for 5 more mins. Then add the chilies(if you have any leftover water from the cooked chili, dont throw it,will be using later.) into the mixie/blender jar and then add garlic.Add lemon juice, sugar and salt one by one and grind into coarse paste.Pour the chili paste into the sauce pan along with the leftover water from the cooked chili and heat it again.Once the mixture comes to boil, keep the flame in low and cook it for 2 to 3 mins.
In the meantime, mix the corn flour with a tbsp of water and add it into the chili paste and cook till it becomes glossy. It may  take 3 to 4 mins in low flame.Switch off the flame, let it cool completely and store in air tight container.That's it,Spicy & tangy chili garlic sauce is ready.
Notes:
  • Depends on the liquid in the chili sauce, you may need more or less of corn flour mixture.
  • Don't add more corn flour mixture, it may thickens the sauce so much.So start with small amount of corn flour mixture.
  • Don't touch the chili paste , it may cause burning sensation in your hands.
  • Instead of lemon juice, you can use vinegar.
  • It may last atleast one month in refrigerator.

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Saturday, March 25, 2017

Homemade Chocolate Sauce | Chocolate syrup

Chocolate sauce/Syrup , the creamy chocolaty sauce that goes well with ice cream, fruits or with any milkshake/smoothies. I'm in 0.0001% of women who doesn't go crazy about chocolate, then you might think why the chocolate sauce recipe?hmm, will tell you the reason.Whenever i had seen the photos of ice creams/smoothies drizzled with chocolate syrup,i was so tempted and wanted to make that way, so i brought chocolate syrup from the store and i hardly used it twice or thrice before it expired and the whole(almost) bottle ended up in trash.Few weeks before, when one of our friends visited us, i thought of serving ice cream with chocolate sauce for desserts,again i didn't want to buy and waste the whole bottle, so tried the chocolate sauce recipe from here and it turned out delicious.Just like me, those who don't want to buy the whole bottle of chocolate syrup for occasional use or those who prefer home made recipe than the store brought, this recipe might help. 



Home made Chocolate Sauce/Syrup

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2 to 4  
Recipe Category: Sauce | Recipe Cuisine: Indian
Ingredients
Cocoa powder - 1 tbsp
Butter - 1 tbsp
Sugar - 1/4 cup
Water - 1/4 cup
Salt - a pinch
Vanilla essence - 1/2 tsp (optional)

Procedure
In a sauce pan, add the cocoa powder, sugar & salt.Then add the butter and water and heat it,let the butter melts and bring the sauce to boil.Keep the heat in low and cook the sauce for 5 min or until it becomes glossy and coats the pack of the spoon.Remove from heat and transfer to serving dish. It stays well for upto 2 weeks in refrigerator.Tasty homemade chocolate sauce/syrup is ready.
Notes:
  • This sauce thickens when it's cooled, so switch off the heat when it coats the back of the spoon.
  • I didn't add vanilla essence in the sauce as i want chocolate flavor as dominant.
  • If the cocoa powder has more lumps,shift it before use.

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Friday, March 24, 2017

Tomato Thokku | Thakkali Thokku | Tomato Preserves

Tomato Thokku, it's our family favorite and we love to have it with idly, dosa,chapathi or with curd rice. It tastes absolutely delicious with all of these and even i love to pack tomato thokku with chapathi for our one day trip.
When we were in hosur, i had prepared this tomato thokku a lot in tomato season. In hosur farmer's market, when tomatoes were in season, the price would be so cheap,i remember that it was Rs 5 per kg or sometimes 3 kg for 10 Rs. At that time, i would make this thokku atleast once in a week and we had it along with all three meals in a day. 
Now,let's see how to make this delicious thokku. For this recipe, i shot a little video for demonstration. Have a look and share your thoughts.



Tomato Thokku | Thakkali Thokku

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 1 cup 
Recipe Category: Preserves | Recipe Cuisine: Indian
Ingredients
Tomato - 4 
Garlic - 6
Oil - 1 tbsp
Mustard - 1/4 tsp
Curry leaves - few
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Jaggery - 1 tsp
Fenugreek powder - 1/4 tsp

Procedure
Cut the tomatoes into small pieces and then peel the garlic.Cut the garlic into small pieces, put the tomatoes into the mixie jar and grind into smooth paste.Heat a kadai with oil, add the mustard, let it splutter and then add the garlic.Add few curry leaves and saute it in oil for one min, then add the tomato puree.Now add the spices(turmeric & chili powder) and salt.Give a good mix and then let it boil, once it comes to vigorous boil, keep in medium flame and cover the pan with lid and cook till it becomes thick.Stir in between to avoid sticking at the bottom.Finally add the jaggery and fenugreek powder and cook till the oil oozes out from it. Switch off flame.Let it cool completely and store in air tight container.Tasty Tomato thokku is ready to serve.
Notes:
  • If you have small  garlic pods, then no need to cut,use as it is.
  • It stays well for 2 weeks at refrigerator.
  • Once it comes to boil, cover the pan with lid, it helps to avoid spluttering.
  • If you're plan to preserve for more than a month, then use little extra oil.
  • Jaggery helps to balance the sourness and spiceness, so don't skip it.
  • Fenugreek seed is roasted and powdered in motor & pestle to make fenugreek powder


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Wednesday, March 22, 2017

Lamb Liver Masala | Liver Pepper Masala | Eeral Pepper Masala

Lamb Liver Masala/Eeral Pepper masala, a spicy & tasty masala flavored with pepper powder and it goes well with rice and rasam.In my school days, i like lamb liver more than the lamb pieces and in those days,amma make this lamb liver masala with little spice for us.I remember that my grandma used to say that it's good for growing kids and blood production(Yep, the liver has good amount of iron(41%), that helps in blood production,i came to know this by recent reading),still i don't know how she knows that information in those days.
Though it has high fat content, the nutritional values in lamb liver are good for growing kids and helps to prevent iron deficiency and for adults, nothing harm would come, if you include in your diet occasionally.

Lamb Liver Masala

Preparation Time : 10 mins | Cooking Time : 30 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Lamb Liver/Eeral - 200gms
Pearl onion - 7
Big onion(medium size) - 1/2 
Tomato -1
Garlic - 4
Ginger paste - 1 tsp 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves - few
Sesame Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 3 to 4
Cardamom - 2

Procedure
First cut the liver into small pieces and wash it thrice in water and then add some turmeric powder and rub on it well and wash it once & keep it aside until use.Peel the onions(both pearl and big) and chop them roughly,cut the tomato & garlic into small pieces.Heat the kadai with oil, add cinnamon,cloves and cardamom and fry it in oil for 30 secs.Then add the onions ,curry leaves & garlic one by one and saute till the onions becomes translucent.Add the ginger paste and saute for 30 secs and then add the tomatoes and saute till it becomes mushy.Now add the liver pieces and saute till the outside turns white,then add all the spices (turmeric,chili,coriander powder) & salt.Add enough water and cover the kadai with lid and cook till it becomes soft.Then add the pepper powder and garam masala powder and mix it well.Finally add some coriander leaves and switch off the flame.That's it Tasty & Spicy Lamb Pepper Masala is ready.
Notes:
  • Add more or less water as per the consistency you prefer.
  • It may take approx 18-20 mins to cook the lamb liver in a kadai.
  • Instead of cooking in kadai,you can use pressure cooker too & cook it for 3 whistle
  • If you want more pepper flavor, reduce the chili powder and add more pepper powder.



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Monday, March 20, 2017

Restaurant Style Egg Kothu Parotta | Egg Kothu Parotta with Veggies

I have already shared the kothu parotta recipe here,that's very simple way of making kothu parotta just like road side shops, but today i'm gonna share the recipe that's almost similar to restaurant ones in taste & look.
I have a fond memories in association with kothu parotta. ST is a big fan of parotta in any form. He likes to eat parotta even for lunch without any complaint. After marriage, due to my passport delay, i was supposed to travel alone from chennai to Denver in flight(is there any other way? :-) ) for first time. I landed around 4 PM and ST was there to pick me up and we drove 1 hr to reach Longmont. By the time,I was very hungry and ST prepared egg kothu parotta for me with the frozen parotta and it was so delicious. At that time, i hardly knew any cooking and i amazed by his cooking skills.
Ok,now coming to today's recipe, i have used home made parotta, but you can use the frozen ones, that too works fine. In addition to the eggs, i have added some colorful veggies to make it look vibrant and inviting. But if you don't like veggies in your egg kothu parotta, feel free to omit , still it tastes so good.


Restaurant Style Egg Kothu Parotta

Preparation Time : 10 mins | Cooking Time : 20 minsServes : 1 or 2 
Recipe Category: Dinner | Recipe Cuisine: Indian
Ingredients
Parotta - 4
Eggs - 2
Onion(small) -1 
Tomato(small) - 2
Ginger garlic pasta - 1 tsp
Capsicum - 1
Green peas - 2 tbsp
Carrot - 1/2
Curry leaves - few
Coriander leaves - few
Oil -1 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste 

Procedure
Chop onion,tomatoes,carrot & capsicum into small pieces.Heat a pan with oil, add cinnamon,cloves and cardamom and fry it for 30 secs, then add the onions & curry leaves, saute till it becomes translucent.Then add the ginger garlic paste and saute it till the raw smell leaves,then add the carrot and green peas and saute in the oil for 1 min, then add the tomatoes and give a good mix.Add all the spices (turmeric , red chili & coriander powder) & salt and mix it well with the veggies.Now add the capsicum,give a good mix and then add 1/4 cup of water and cover cook the veggies till all the moisture evaporates.In the mean time, roughly tear the parotta into small pieces by your hands and keep it ready, Once all the moisture evaporates from the veggies, add the garam masala powder and cook for few mins.Then crack open the two eggs , and mix it mix vigorously , when the egg is half cooked,add the parotta pieces.Continuously mix till all the eggs are completely cooked and the parotta becomes non- sticky to one another. Switch off the flame & add the few coriander leaves on the top.Tasty & restaurant style Egg Kothu Parotta is ready.Serve it with Onion Raita.
Notes:
  • I have used mix of green and red color capsicum.
  • If you want more tanginess, finally squeeze 1/2 of a lemon.
  • Add the parotta pieces till the egg is runny, that way you got the nice coat of egg on each piece of parotta.
  • For given measurement, the spice level is medium, you can add more or less of chili powder as per your liking.
  • I have added the capsicum later in the masala as i don't want mushy capsicum in the kothu parotta.
  • Instead of tearing the parotta with hands, you can cut into small pieces using knife,if you want uniform pieces.


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