Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts
Friday, April 4, 2014
SANDRAS ROASTED SWEET POTATO FRIES with SPICY N SWEET MUSTARD DIPPING SAUCE
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| I finally created Sweet Potato Fries with a Dipping Sauce thats simply addicting ~ (Use small appetizer forks for dipping)... |
Prep: 5 min. |
Roast: 35 min
Posted by Sandra
INGREDIENTS
***Sweet Potato Fries:
2 large sweet potatoes, washed (cooking time will lessen if you use medium or small)
2 tablespoons peanut oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
pinch of ground cloves
kosher salt and ground pepper, to taste
***Dipping Sauce: (Yields about 1 cup)
3/4 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 teaspoon sweet paprika
2 tablespoons honey
kosher salt and ground pepper, to taste
METHOD
Combine with a whisk in a small bowl all of the Dipping Sauce ingredients, and then place in refrigerator for flavors to meld, while you begin making the Sweet Potato Fries.
In a large pot, par-boil the whole, unpeeled sweet potatoes by covering them with cold salted water. Bring them to a boil over medium-high heat. Once boiling point is reached, lower the heat so you have a gentle boiling point, and cook for about 20 to 25 minutes - testing with a paring knife just until there is little a little resistance (be careful not to overcook them).
Meanwhile, while sweet potatoes are cooking, preheat oven broiler. Also, prepare a baking sheet lined with foil, and then spray it with oil, and set aside.
Once sweet potatoes are par-boiled to the right stage, transfer them to a large bowl of cold water to stop their cooking process. Once the sweet potatoes have cooled, drain them well, and peel with a paring knife, and then cut them lengthwise in half, and then into 6 wedges per sweet potato. Place the potatoes into a large ziploc bag, and drizzle them with olive oil and the remaining ingredients, and toss to evenly coat. Put the wedges on prepared baking sheet, and broil for about 3 to 4 minutes per side until they are caramelized, turning half way through. Serve them immediately with a side of Dipping Sauce. ~ Enjoy!
Friday, March 28, 2014
SANDRAS FRESH N SPICY MANGO SALSA PUREE with VEGGIES and CHIPS
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| A light and refreshing appetizer, with a slightly spicy fresh fruit dip... |
Prep: 5 Mins.
Posted by Sandra
INGREDIENTS
1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil
METHOD
Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.
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Tip: This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.
Monday, March 24, 2014
Cauliflower with fenugreek greens in spicy peanut gravy
Its nearing end Jan and finally we winter-starved Bombayites are finally feeling some cool. Afternoons are still hot. The tiled flooring does turn cold though. The cold water in the wash-basin gives me a little jolt as I sleepily open it early in the morning, reminding me that - Hey girl, enjoy this while it lasts.
I love all spices. Especially so, at this time of the year, when our body yearns for it. Ive gone all out with my spices in this recipe, dressed up the benign cauliflower in flavours it didnt know existed. Its like turning an ice maiden Aishwarya Rai into a hot sizzling Mallika Sherawat! If you dont know who these babes are, dont worry. Im sure you got the idea though. The peanuts were added on second thoughts, to make the gravy a little milder and creamier without adding any dairy cream. It turned out good. Real good. In fact, the day I made this, DH had an unusually long day at work. I for once didnt complain as I dug into the whole darn bowl myself. Yeah! That good. Try out and youll know Im sticking by my new year resolutions :D
And hey friends, I havent forgotten about the WBB 8 round up. I just got some respite from work and I wasnt in the mood for some more serious work like battling with blogger to do a round up. Itll come up soon with a new theme as well.
Cauliflower in spicy peanut gravy
Category: Vegetables, side, Indian curry, Spicy food, Winter food
Cooking time: About 20 minutes
Serves 3
Recipe source: My own
2 cups cauliflower florets - largish
1 cup finely chopped fenugreek leaves
For the masala
3-4 red chillies
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
1 tsp sesame seeds
1 small stick cinnamon
2 cloves
2 cardamoms
5-6 black peppers
1 sprig curry leaves
3-4 cloves garlic
2 medium onions - sliced
1 tsp salt or to taste
1/4 cup or handful of roasted peanuts
Salt to taste
Wash the florets in plenty of salted water. Drain and keep aside.
For the masala, on a low flame, roast all ingredients except the onions and garlic. Roast till aromatic. Remove from the kadai onto a dish and let it cool. Meanwhile, take a tsp of oil in the same kadai, put in the sliced onions and garlic with tsp of salt. Saute till translucent. Remove from the kadai and cool.
In a mixer, grind the roasted spices, onion-garlic and the peanuts into a very fine paste, adding upto half cup of water.
In a cooker or a pressure pan, heat a tsp of oil. Splutter some cumin seeds and then pour the masala paste. Stir around for a good 5 minutes or so. We wont wait for any oil to separate here because we didnt use much oil to start with. Throw in the cleaned cauliflower florets and the greens. Add upto a cup of water and let the florets simmer in the paste for around 3-5 minutes before closing the lid of the cooker.
Allow just one whistle to escape. Switch off the gas and take the cooker off the burner immediately. The remaining pressure in the cooker is enough to cook the florets just enough without turning them into a mash. Another reason why they wont turn to a mash is because we keep the florets big enough not to cook too soon. If you want to try this in a saucepan (no cooker scenario), then by all means break the cauli into smaller florets for faster cooking.
After 10-15 minutes, the cooker would have cooled. Open the lid carefully. Check for salt. Serve hot with any Indian bread or plain steamed rice. A cold salad on the side will complement the heat of this curry beautifully.
Tags: Cauliflower, curry, winter recipe, spicy curry, peanuts
Read More..
I love all spices. Especially so, at this time of the year, when our body yearns for it. Ive gone all out with my spices in this recipe, dressed up the benign cauliflower in flavours it didnt know existed. Its like turning an ice maiden Aishwarya Rai into a hot sizzling Mallika Sherawat! If you dont know who these babes are, dont worry. Im sure you got the idea though. The peanuts were added on second thoughts, to make the gravy a little milder and creamier without adding any dairy cream. It turned out good. Real good. In fact, the day I made this, DH had an unusually long day at work. I for once didnt complain as I dug into the whole darn bowl myself. Yeah! That good. Try out and youll know Im sticking by my new year resolutions :D
And hey friends, I havent forgotten about the WBB 8 round up. I just got some respite from work and I wasnt in the mood for some more serious work like battling with blogger to do a round up. Itll come up soon with a new theme as well.
Cauliflower in spicy peanut gravy
Category: Vegetables, side, Indian curry, Spicy food, Winter food
Cooking time: About 20 minutes
Serves 3
Recipe source: My own
2 cups cauliflower florets - largish
1 cup finely chopped fenugreek leaves
For the masala
3-4 red chillies
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
1 tsp sesame seeds
1 small stick cinnamon
2 cloves
2 cardamoms
5-6 black peppers
1 sprig curry leaves
3-4 cloves garlic
2 medium onions - sliced
1 tsp salt or to taste
1/4 cup or handful of roasted peanuts
Salt to taste
Wash the florets in plenty of salted water. Drain and keep aside.
For the masala, on a low flame, roast all ingredients except the onions and garlic. Roast till aromatic. Remove from the kadai onto a dish and let it cool. Meanwhile, take a tsp of oil in the same kadai, put in the sliced onions and garlic with tsp of salt. Saute till translucent. Remove from the kadai and cool.
In a mixer, grind the roasted spices, onion-garlic and the peanuts into a very fine paste, adding upto half cup of water.
In a cooker or a pressure pan, heat a tsp of oil. Splutter some cumin seeds and then pour the masala paste. Stir around for a good 5 minutes or so. We wont wait for any oil to separate here because we didnt use much oil to start with. Throw in the cleaned cauliflower florets and the greens. Add upto a cup of water and let the florets simmer in the paste for around 3-5 minutes before closing the lid of the cooker.
Allow just one whistle to escape. Switch off the gas and take the cooker off the burner immediately. The remaining pressure in the cooker is enough to cook the florets just enough without turning them into a mash. Another reason why they wont turn to a mash is because we keep the florets big enough not to cook too soon. If you want to try this in a saucepan (no cooker scenario), then by all means break the cauli into smaller florets for faster cooking.
After 10-15 minutes, the cooker would have cooled. Open the lid carefully. Check for salt. Serve hot with any Indian bread or plain steamed rice. A cold salad on the side will complement the heat of this curry beautifully.
Tags: Cauliflower, curry, winter recipe, spicy curry, peanuts
Monday, March 17, 2014
Neer Mor Spicy Buttermilk
Ingredients
Thick Curd/ Yogurt- 1 cup
Fresh ginger- 1"
Green chilli- 1
Asafetida- less than 1/4 tsp
Coriander leaves( chopped)- 1 cup
Salt to taste
Method
Grind ginger and green chilli coarsely, extract the juice of ginger and green chilli with muslin cloth and reserve the juice. Beat curd with two cups of water. Add the reserved ginger and green chilli juice, asafetida, required salt and coriander leaves to the beaten buttermilk. Churn well the butter milk. Serve Neer Mor as drink or Serve it with steamed rice.
Spicy Spaghetti with Three Peppers and Onions
Spicy Spaghetti with Three Peppers and Onions
Inspired by Rachael Rays Recipe in Look and Cook
Ingredients:
1 pound spaghetti
extra virgin olive oil
1 large red bell pepper, quartered lengthwise seeded, and thinly sliced
2 cubanelle peppers, halved lengthwise, seeded, and thinly sliced
6 marinated tuscan peppers, tops cut off, seeded and thinly sliced
1 large vidalia onion, thinly sliced
4 cloves garlic, minced
1/2 cup - 3/4 cup of tuscan pepper liquid
1 tbsp tomato paste
2 tbsp butter
about 1/2 cup chicken stock or pasta water (or both)
2 tbsp basil (dorat frozen cubes)
romano cheese
salt and pepper
1 tsp crushed red pepper flakes
Directions:
Bring a large pot of water to a boil, salt the water and cook the spaghetti until al dente.
While water is coming to a boil, heat EVOO in a large skilled over medium-high heat. Add onions, red and cubanelle peppers as you slice them, stirring occasionally. When onions and peppers are softened (about 10 minutes) push veggies aside and add butter garlic, crushed red pepper and tuscan peppers to the center of the pan. Continue to cook for a few minutes and then add tomato paste and basil. Stir to combine. Add salt and black pepper. Add juice from peppers, and stir. Let it cook for a minute and add some chicken stock as needed. Let continue to cook on low until pasta is ready.
Strain pasta (reserving some pasta water)when it is slightly undercooked. Add to peppers and toss to combine and coat pasta with the sauce. Add a ladle of pasta water if needed. Toss with some romano cheese.
Click here for a printable recipe.
Sunday, March 16, 2014
Spicy Egg Curry
Tonight I made one of my hubbys favourite dishes - Jeenas Spicy Egg Curry. It is made with a few splashes of olive oil so the curry itself is really quite healthy. It is lovely and spicy but if you want it a little milder just add less chilis. I hope you enjoy this spicy egg curry we certainly did!
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Read More..
Ingredients
3 Small Onions(Sliced)
2 Small Yellow Capsicums/Peppers(sliced)
2 Large Flat Mushrooms(halfed then sliced)
approx 2 inch Fresh Ginger(chopped small)
approx 2 Cloves Garlic(chopped small)
4 Birds Eye Red Chilis(de-seeded chopped)
1 Red Chili(de-seeded chopped small)
approx 7 Cherry Tomatos(blended)
Olive Oil
Water
2 Boiled Eggs(freshly cooked,peeled and placed into cold water)
Spices
1 Tbsp Turmeric
1/2 Tbsp Coriander
Small 1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
Large Pinch Dried Coriander Leaves
Sprinkle Sea Salt and Black Pepper(optional)
3 Small Onions(Sliced)
2 Small Yellow Capsicums/Peppers(sliced)
2 Large Flat Mushrooms(halfed then sliced)
approx 2 inch Fresh Ginger(chopped small)
approx 2 Cloves Garlic(chopped small)
4 Birds Eye Red Chilis(de-seeded chopped)
1 Red Chili(de-seeded chopped small)
approx 7 Cherry Tomatos(blended)
Olive Oil
Water
2 Boiled Eggs(freshly cooked,peeled and placed into cold water)
Spices
1 Tbsp Turmeric
1/2 Tbsp Coriander
Small 1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
Large Pinch Dried Coriander Leaves
Sprinkle Sea Salt and Black Pepper(optional)
In some olive oil fry your onions until browned.
Grind or blend your garlic and ginger into a paste(a little water may be needed) and add to your pan. Cook for a minute making sure to stir.
Add your chilis, all your spices and drizzle some more olive oil in.
After stiring for a minute add your cherry tomatos with a splash of water to loosen it all up.
Add your peppers/capsicums with the salt and black pepper(optional). Keep simmering for a minute or so then add your mushrooms - keep stiring.
Add a large pinch of dried coriander.
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When your mushrooms start cooking add your eggs .
Simmer with a lid on (if possible) for a few minutes making sure the eggs are heated through turning them over once.
Enjoy Jeenas Spicy Egg Curry Recipe! :)
Saturday, February 15, 2014
Chilaquiles The Best Thing to Happen to Hangovers Since Menudo the spicy soup not the band
As promised, here is my basic version of chilaquiles, a classic Mexican mixture of fried tortillas, cheese, and salsa verde, often made with eggs to produce one of the worlds great breakfasts. Like all the great breakfasts of the world, it has been long touted as a superior hangover cure.Its ability to revive the body, mind, and soul from the ravages of alcohol poisoning is reportedly second only to the famous Mexican soup, menudo. Since mendo takes much longer to make, and traditionally contains, among other things, brains, cheeks, tails, hooves, and other organs, I tend to prefer the chilaquiles as my remedy.
According to the extensive research I did regarding the name, and by that I mean the three minutes I spent on Wikipedia, the word "chilaquiles" is derived from the Nahuatl word chil-a-quilitl, which means "herbs or greens in chile broth."I cant say how that particular recipe eventually became what youll see here, but thankfully it did - I cant imagine a bowl of stewed greens in a chili broth would work as well after a late night out at Senor Diablos Casa de Las Margaritas Grandes. Enjoy!
Ingredients for curing 2 hangovers:
5 eggs
3 corn tortillas
1/2 cup cheese
1/2 cup salsa verde
vegetable oil
salt and cayenne pepper to taste
Check Out These Other Great South-of-the-Border Video Recipes:
Aunt Marys Pollo en CremaPineapple Pork Al Pastor
Spicy Tomato Rice
Chicken Chili Verde
Margarita photo (c) House Of Sims Flickr photostream
Thursday, February 13, 2014
Spicy Bite Prawn
Spicy Bite Prawn
Ingredients
- Jumbo prawns ½ kg
- Onion ground 1
- Egg 1
- Green chilies ground 3
- Peanut ground 25 gm
- Chili powder 1 tsp
- Coriander leaves chopped 1 tbsp
- Corn flour 1 tbsp
- Black pepper powder ½ tsp
- Turmeric ½ tsp
- Ginger garlic paste 2 tbsp
- Flour 2 tbsp
- Oil 2 tbsp
- Desiccated coconut 2 tbsp
- Shashlik sticks as required
- Oil for fry
- Salt to taste
Method
- Wash ½ kg jumbo prawns and mark cut on it.Now in a bowl put together jumbo prawns, 2 tbsp ginger garlic paste, 3 ground green chilies, 1 ground onion and 1 egg. Mix well.Now add salt to taste, ½ tsp black pepper powder, 2 tbsp oil, 25 gm ground peanut, 2 tbsp flour, 1 tsp chili powder, ½ tsp turmeric, 2 tbsp desiccated coconut and 1 tbsp chopped coriander leaves. Mix well.
- Now thread prawns in shashlik sticks.Then deep fry in oil till golden brown and crisp.Remove and serve with chili garlic sauce.
Spanish food like spicy gazpacho soup
Homemade soups are so good for you - everything what nourishing Commons,
full bulk vitamins and minerals.
But... on earth could face of boiling bones for hours at the end
not to mention during the scorching Spanish summer of
made preparation of soup once is the stock? I think it Don ´ t
would Tickle anybody ´s then feel, tuck into a
Piping hot soup!
For this reason the Spaniards with their beautiful came
Ice cold soup - gazpacho - beautifully coloured, packed with
Goodness, cheap and easy to prepare, no Cook... most
most important of all, to drink an absolute delight.
Traditional gazpacho comes from romantic Andalusien-the
large, exotic southern region of Spain is home to such
extensive Arab influence.
The cooled, raw soup was originally made by pounding bread and
Garlic with tomatoes, cucumbers and peppers, but, today, your
electric mixer renders this effortlessly! olive oil provides
Adds a refreshing, creamy consistency and vinegar with a smooth
Tang - exactly what you need when life too hot!
The spicy soup should be served in an authentic Spanish style with small.
Shells of accompaniments - finely chopped peppers, cucumber,
Onion... hard boiled eggs and Croutons, even if you feel up to
It! guests are then sprinkle what appeals to you on the soup.
Traditional gazpacho is tomato-based with the most Spanish families
Their own, unique recipe-s developed haben.jedoch, today
Find Gazpacho-recipe-s that have nothing to do
with tomato - white almond-based gazpachos fruit-based
Gazpachos, etc.
You suffer from insomnia? could be that drink gazpacho is
the answer for Pedro Almodovar ´s 1987 film "Mujeres Al Borde"
"De UN Ataque de Nervios", different characters to help
the soup and fall asleep immediately!
Don ´ t fall asleep only or as you read haven ´ t about the
Recipe!
Ingrediants for 4 servings:
-4 ripe tomatoes
-1 Onion
-½ red pepper
-½ of green pepper
-½ Cucumber
-3 Garlic cloves
-50 g bread
-3 Tablespoons vinegar
-8 Tbsp olive oil
-Wasser
Salt / pepper
-¼ Pepper (optional)
Detention orders:
2 hard boiled eggs
-½ chopped onion
-½ chopped red pepper
-½ chopped green pepper
-½ chopped cucumber
Method:
1. Breaking of bread and for 30 minutes in water soak.
2. Skin tomatoes, seeds and remove stems from pepper.
3. Peel cucumber, onion and garlic.
4. Chop onions, garlic, tomatoes, peppers and cucumber.
5. Place in Blender.
6. Squeeze out excess water from bread and Blender Add.
7. Add vinegar and oil.
8. Mix well.
(9) If necessary, add sufficient water soup consistency.
10. Pour into a bowl of ice cubes.
11. Refrigerator for a few hours.
12. In trays of detention orders into separate dishes serve.
Gazpacho is best enjoyed sitting in the shade, look on
azure sea, blue sky, Golden Sun and sand!
Linda Plummer is webmistress of the site: http://www.top-tour-of-spain.com which offers a variety of information about Spain and the Spanish language.
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