June 29, 2017

Crispy Spinach Using 5 Spice Powder


Looking for yummy, crispy and quick snack for kids using some healthy greens ? Then, check out my today's post which is prepared using Spinach leaves. This simple snack is a perfect party snack and can also be served as an evening snack for kids along with any varieties of dipping sauce. I have included 5 spice powder in this recipe along with all purpose flour to give a lovely taste and flavour to the snack. Including cold water rather than the regular one gives a crispy texture to the dish. Alternatively, the batter can also be refrigerated for few minutes before frying.


This recipe goes to a monthly event "Ssshh Cooking Secretly" and fried snacks is the theme of June month. I was paired with a fantastic blogger Amrita Iyer who blogs at thefoodsamaritan.com. She gave me Spinach and any flour of my choice as my secret ingredients. And I chose, maida / All purpose flour as my choice of flour to prepare this crispy and tasty quick snack.

Are you interested to know the secret ingredients which I gave to Amrita ? Then, click HERE. She used both the ingredients in a brilliant way and posted an interesting snack on her page.


Ingredients :

15 - 20 Spinach leaves
1 Cup All purpose flour
1 Tsp Baking powder
1 Tsp Five spice powder
1/2 Tsp Pepper powder
1 Cup Cold water
Salt to taste

Method :

Take All purpose flour in a bowl along with baking powder, five spice powder, pepper powder and salt.

Add cold water little by little and prepare a batter. ( The consistency should not be too thick or thin ).

Wash spinach leaves and keep aside.

Heat oil in a pan for frying and simmer the flame.

Take one spinach leaf, dip it in the batter and carefully drop it in an oil.

Deep fry till it turns crispy and remove from the flame.

Repeat the process for the remaining leaves. ( Deep frying can also be done in batches ).

Serve hot.


Serving Options :

Serve hot with Mayo or Tomato sauce.














Seer Fish Curry Leaves Kuzhambu Using FishANDMeat Product


After series of Fish recipes, here comes a flavourful and aromatic kuzhambu prepared using Seer Fish. Seer fish is also called as King Fish which is popularly known as Vanjaram in Tamil, Ney Meen in Malayalam and Vanjiram in Telugu. Apart from kuzhambu, these slices are perfect for fish masala fry or tawa fry. In this recipe, I have used freshly ground masala using fresh curry leaves and pepper corns which enhances the flavour and gives a lovely aroma. Adding coconut milk gives an excellent taste to the kuzhambu and also it is optional. This kuzhambu goes perfect with hot plain rice or Idly or Dosa. Especially, one day prior kuzhambu gives a lovely flavour and pairs up excellent with hot and fluffy idlis. Nothing can beat the taste of this combo and its so heavenly.


                                             Fresh and clean slices from FishANDMeat !


                                     Click HERE to know more about FishandMeat products!


Ingredients :

500 gms Seer Fish / Vanjaram Fish
3 Tbsp Oil
1 Tsp Mustard Seeds
1/2 Tsp Methi / Fenugreek Seeds
1 Tsp Cumin / Jeera Seeds
2 Green chillies, Slitted
1 Sprig of Curry leaves
6 Garlic pods, Sliced
1 Big Onion, Finely chopped
1 Tbsp Ginger garlic paste
2 Tomatoes, Finely chopped
1/2 Tsp Turmeric powder
1 Tsp Red chilli powder
2 Tsp Coriander powder
Salt to taste
Lemon sized Tamarind, Soaked in half cup of water
1/4 Cup Coconut Milk

To grind :

1 Tbsp Oil
2 Big Onions, Chopped
1 Tbsp Pepper corns / Milagu
6 - 7 Sprigs of Curry leaves

Method :

Heat 1 tbsp oil in a pan and add chopped onion.

Saute till it turns translucent and add pepper corns followed by curry leaves.

Saute it for couple of minutes and remove from the flame.

Cool the sauteed ingredients and grind into fine paste by adding little water. Keep aside.

Heat 3 tbsp of oil in the same pan and mustard seeds.

Once it starts spluttering, add cumin seeds followed by methi seeds.

Add green chillies followed by garlic pods and fry it.

Add finely chopped onion and saute till it turns translucent.

Add ginger garlic paste and fry till the raw smell goes off.

Add finely chopped tomatoes and saute till it turns soft and mushy.

Now add the ground curry leaves - onion paste and saute well.

Cook it for a minute and add turmeric powder followed by red chilli powder and coriander powder.

Mix well and add 1/2 cup of water.

Close the pan and cook in a medium flame till the oil separates from the masala.

Meanwhile, extract juice from the soaked tamarind and keep aside.

Add the extracted juice to kuzhambu along with 1 1/2 cups water and the required amount of salt.

Cook in a medium flame till the raw smell of tamarind goes off.

Add coconut milk and let it boil till the oil separates from the kuzhambu.

Now add the washed fish pieces, simmer the flame and close the pan with a lid.

Cook till the fish gets cooked and remove from the flame.

Serve hot.


Serving Options :

Serve with hot plain Rice and Fish fry. 


June 25, 2017

Cheesy Haleem Toast


If you are in Hyderabad, Haleem is a must try dish during Ramadan season. Haleem is a delicious dish prepared using meat, wheat and spices along with a generous amount of ghee. It is usually served with lemon wedges and fried onions. A small bowl of Haleem will make your tummy full and gives an instant energy. Lots of vendors are famous here in selling Haleem in their unique flavour but my personal preferences are Pista house and Shah ghouse haleem. Every year, my leftover Haleem turns into Haleem Egg Dosa for breakfast and this year, tried an interesting cheesy toast using Shah ghouse Haleem. No doubt that as such the haleem gives a delicious rich taste but the richness got enhanced, when it was served as a toast along with Mozzarella cheese. This toast can be served as a breakfast or starter or evening snack along with Tomato sauce. Adjust the quantity of cheese and haleem according to your taste bud and being generous on both the ingredients will make your toast heavenly for sure :)


Ingredients :

2 Cups Haleem 
4 Bread slices 
2 Cups Mozzarella cheese, grated 
1/2 Cup Cheese, grated ( I have used Amul cheese cube in this recipe ) 
Chilli flakes 

Method :

Sprinkle mozzarella cheese evenly on top of bread slice and place it on a hot tawa. 

Simmer the flame and cook it for a minute or till the cheese starts melting. 

Using butter knife, spread the cheese all over the slice and top it with Haleem. 

Sprinkle grated cheese on top of the haleem followed by red chilli flakes. 

Toast it in a low flame till the base of bread slice turns crispy. 

Once done, remove from the flame and repeat the process for the remaining slices. 

Serve hot. 


Serving Option :

Serve with Tomato sauce. 

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