Jan 30, 2013 7 comments:

Buffalo Style Cauliflower Wings

We are almost done with January and been busy in making several New Year resolutions and trying to stick to them. As we enter into February it opens great with a Super Bowl Sunday and I hope you are all ready with your gear to host wonderful Super Bowl Gatherings. This is the recipe dedicated to those who is determined to go meatless in this new year and not to miss any flavor in Super Bowl snacks while sticking to their meatless resolutions. This recipe is adapted from Buffalo Style Chicken wings recipe but made with cauliflower, so now cheer up and make this game party snack for that Super Bowl Sunday which will be ready in 30 minutes. Another good news is as this is a baked version which makes it less in calories and making all the work done by your wonderful oven but not you. I like that, Don't you? And my cauliflower hater in the house finished this in a single stance means I will be making this quite often. Another Win-Win situation, Amen! Here is the recipe, Njoy!

Cauliflower -1  medium ( or 2 cups florets)
All Purpose Flour - 1/2 cup
Water - 1/2 cup
salt - 1 tsp
black pepper - 1/2 tsp
paprika - 1/2 tsp

Buffalo Sauce:
Hot Sauce - 1/ 2cup ( Louisiana Hot Sauce ot Franks Red Hot Sauce)
Butter - 1 Tbsp ( use Vegetable Oil for Vegan version)
salt - 1/2 tsp
garlic powder - 1 tsp
Brown Sugar - 1 tsp
Lime Juice - 1 tsp

  1. Remove the Florets from Cauliflower Head. Wash them and pat them dry.
  2. Take a medium bowl, add APF, salt, black pepper, paprika mix well. Add water in small amounts and make it like a thick paste. Coat the Cauliflower Florets with this paste.
  3. Pre-Heat the Oven to 400F.
  4. Arrange coated cauliflower florets on the baking sheet. And bake them for 15 min. 
  5. Meanwhile, make the buffalo sauce. Take a Small bowl and microwave the butter and add rest of ingredients  under Buffalo Sauce section and mix well making a thick Buffalo Spicy Sauce.
  6. Take out the Cauliflower Florets from the oven and drop these in Buffalo sauce and mix well carefully (with out breaking the florets) coating well. 
  7. Return these sauce coated cauliflower florets to the Oven and bake for 15 more minutes at 400F.
  8. Take the Cauliflower Florets out of the oven let them cool for 5 min and serve them hot/warm with Ranch Dressing or Blue Cheese Dip along with some baby carrots and celery sticks.
Take a close peek!
Now your complete veggie, spicy game party snack is ready with out comprising on the same great flavor.

Here are some more ideas for Game Party Snacks.

Have a Wonderful Super Bowl Party..

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Jan 27, 2013 12 comments:

Roasted Vegetable Soup (Low Calorie Recipes)

This is one of my recent pins on Favorite Recipes to Try. Since i saw this beautiful and bright color of this soup I couldn't take off my eyes on it and I was craving to make this soup to make it my own. This is totally different from any other vegetable soup and roasting of the vegetables will give a new style and flavor making it unique. I have used the base idea from this recipe and adapted to my style by adding more vegetables and spices. The vegetables used in this recipe ( Carrot, Sweet Potato, Red Pepper) are semi sweet and the roasting process will give the caramelizing effect enhancing the sweet flavors of these vegetables. Fiber rich pulpy Eggplant will add the creaminess, garlic adds lot of flavor while cilantro gives the herby touch making this soup complete. I have used some Indian Spices to tickle our Indian taste buds, if you can not handle it you can go low on the amounts that are used here. But the spices used here are mild, i promise it won't make you cry... :-)!!!

Roasted Vegetable Soup
This recipe is a little time taking and lengthy process, bu the good news is all the pain lies in waiting and being patient but not making you do extra work in cooking. I hope that's a sweet pain you can handle and I promise all the wait is worthwhile and you will agree when you taste a spoonful of this wonderful soup at the end. This is a keeper recipe and will happen for Sunday Suppers in my kitchen from now-on. Here is the recipe, NjoY!

Recipe Source: SeaSaltWithFood

Red Bell Pepper - 2 ( big)
Roma Tomato - 3
Chinese Egg Plant - 1( long) or 2 medium
Sweet Potato - 1
Carrot - 1
Onion - 1
Garlic - 10 cloves
Cilantro - 1/3 cup
salt - 2 tsp
Black Pepper - 1 tsp
Coriander Powder - 1 tsp
Paprika - 2 tsp
sugar - 1 tsp
Water - 3 Cups
Oil - 1 Tbsp

Preparatory Steps:
  • Wash and Pat dry all the Vegetables
  • Trim the Red Peppers remove the stems and de-seed and cut them into half ( length wise). Chop the Tomatoes into Half ( length wise).
  • Cut the eggplant length wise and Cover the Eggplant in Aluminium Foil. Cover the Garlic in Aluminium Foil.
  • Peel the Carrot and cut into 1 inch length long sticks. Quarter the Sweet Potato ( leaving the skin on)
  • Remove the peel and Quarter the Onion.

  1. Pre-Heat the oven to 400 F
  2. Take a roasting pan and arrange all the vegetables in the Pan. Make sure Red peppers and Tomatoes are skin facing up.Bake the vegetables for 40 min
  3. Take the vegetables out of the oven and cover the Red Bell Peppers in a bowl with plastic wrap and leave them for 5 min allowing them to cool.
  4. Remove the Egg Plant from Foil, Roast in the oven again for 15 min. 
  5. Take a Large stock pot and add Oil to it.start adding the roasted vegetables to the pot in the order  Onion, Carrot, Garlic. Remove the Skins from Red Pepper, Tomato, Sweet Potato and add these to the pan.
  6. Reserve the juices from the Roasting Pan and add them to the pot after 5 min.
  7. Remove the Egg Plant from oven and let it cool and remove the skin, add the pulp to the pot.
  8. Add 1 tsp of salt, Paprika, coriander powder and let the vegetables simmer with spices.
  9. Add 1 Cup of water, add sugar,  followed by Cilantro and let it simmer on low until the soup becomes thick.
  10. Taste and Adjust the seasonings, switch off the stove and let it cool for 10 min.
  11. Grind this in Mixie or Blender until it becomes like thick puree by adding 1 cup of water.
  12. Return this to the stock pot again and slowly simmer it by adding 1 cup of water. 
  13. Now add remaining salt and freshly grind black pepper and leave it on high for 5 min. and switch off the stove. 
Now the Beautiful Looking, Bright Colored, Creamy and Comforting Soup is ready which is low in calories and with a great flavor. Is there anything more you should ask to meet that new year resolution of loosing weight? Yes one thing, another serving of this soup!!!! :-)

  • To avoid preservatives and sodium I have used water in this recipe which can be replaced  by vegetable broth. 
  • While grinding you may have to grind in batches ( in medium amounts) to avoid the spills from the mixie jar.
  •  Instead of Coriander Powder you can add Curry Powder if it's handy
  • Serve this soup as it is or with the slice of Crispy Bread or Bread Crust.

will be back with some more comforting recipes...
until then take care...

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Jan 21, 2013 5 comments:

Thotakura Vepudu ~ Amaranth Leaves Stir-Fry

This is one of the recipes that reminds me the flavor from my  childhood days. When I was in elementary ( yes that long... ago, still remember the taste of this recipe) there's a nice couple (Rajani aunty & Madhu Uncle)  who were our first tenants in our home. They are from Godavari Dist which is a famous place and known for unique, special and flavorful dishes. Aunty makes this stir-fry with Amaranth stems which my mom doesn't make much. This curry is based on garlic spices and very simple and quick to make. Today I have added red chili flavor to give a new twist. Here is my version, Check it out!

Amaranth Leaves Stir-Fry

Amaranth Leaves Bunch - 1 medium ( chopped 2 cups)
Onion- 1/2 medium
Green Chilli - 2
Turmeric powder - 1/4 tsp
Garlic - 5 cloves
Red Chili - 2
salt - 1/2 tsp
Cilantro - 1 Tbsp
Oil - 1 Tbsp

Indian Tempering Ingredients

  1. Heat non-stick pan and add oil. Once the oil is hot add the chana dal, urad dal, cumin seeds, and mustard seeds, followed by curry leaves. 
  2. Add chopped onions, green chili and turmeric powder. Saute for 2 min.  Add Chopped Amaranth leaves and stems to the pan and mix it well with onions. Saute for 2 min. Once the leaves are wilted add salt. Keep it on high and stir-fry. 
  3. Add Red Chilli and Gralic in a mortar and grind it into coarse paste. Add this paste to the pan and keep stirring on high for 5 min. 
  4. Taste and adjust the seasonings and add Cilantro on top and switch off the stove. 

Serve hot with white rice and some vadiyam on the side. It's day to day comfort meal but the taste lies in the simplicity of this recipe. Enjoy!

  • If Amaranth is abundant in your area you can separate the stems from leaves and make this fry only with stems. We have scarcity of Amaranth so just used stems and leaves together in this recipe. 
  • Instead of grinding the garlic you can use the coarsely chopped garlic, in that case add garlic to the oil after the tempering is done, so that gets roasted leaving nice aroma to the fry. 

will be back with one more comforting recipe...
until then take care

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Jan 18, 2013 6 comments:

Potato and Spring Onion Stir-Fry

This is a requested recipe from my good friend and brother who is becoming a dad soon. Potato and Spring Onions is great combination that I have never made, after seeing this request I immediately made this recipe the next day as the ingredients are readily available in my pantry, but it took me a while to post the recipe. Hope this Dad-to-be is still craving for this dish.... Here is the recipe, Njoy!
Potato Spring Onion Stir-Fry
Potato - 3 medium
Onion - 1/ 2
Green Chili - 2
Ginger - 1 Tbsp ( grated)
turmeric powder - 1/2 tsp
salt - 1 tsp
Red Chili powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Spring Onions - 1/2 cup ( chopped)
Oil - 2 Tbsp
Lime Juice - 1 Tbsp

Preparatory Steps:
Peel the potatoes and wash them, chop them into small pieces and microwave them for 5 min with 1/2 cup of water. Drain the potatoes and keep it aside.

  1. Heat the non-stick pan and add oil to it. Once the oil is hot add chana dal, urad dal, cumin seeds and mustard seeds followed by curry leaves to complete the tempering ( Thadka / taalimpu)
  2. Add chopped onions and saute them for 2 min. Add turmeric powder. 
  3. Add semi-boiled potatoes to the pan. mean while grind the green chili and ginger in mortar. 
  4. Add green- chili and ginger to the potatoes and saute them well until they are soft.
  5. Now add salt, red chili powder and coriander powder and mix well and saute for 2 min.
  6. Add chopped spring onions to the pan and mix it well with potatoes.
  7. Taste and adjust all the seasonings, finally add the freshly squeezed lime juice for the extra twist. 

Transfer to Serving bowl and serve hot with white rice. VJ loved this quick fix and the new taste of potato that spring onion gave. With left over curry the next day I made Aloo Paratha, which will be coming next..

Check out more Recipes with Spring Onions and Quick 'n' Easy Stir-Fry Recipes

keep experimenting with herbs to discover new tastes...
take care

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Jan 14, 2013 5 comments:

Kadai Chicken

Today I am going through the memory lane of our stay in Bangalore, we had a blast last year for Sankranti festival, We lit Bornfire for Boghi early in the morning with friends, ate lot of fresh sugar cane, made my driver drove half of the Bangalore in search of Regipallu for Bogi Pallu event, ate lot of good home made food by Nanny, and watched hit movies in TV with family. This is my memory of celebrating a festival from my childhood days.
Kadai Chicken

Last year for Kanuma I made Andhra style chicken curry which was a big hit for 2012. This year chicken entry comes with non-traditional, restuarentish, north indian style - Kadai Chicken. This dish is pretty popular in North India and we can commonly find it in any restaurant in India. This dish is prepared in a thick heavy bottom pan ( called Kadai in Hindi, relate to cast iron skillet), which allows the chicken to cook properly and get coated with spicy gravy with out burning the chicken. That's how the name 'Kadai Chicken' came.  Here is the recipe, Njoy!

Chicken - 1 lb
Onion - 1/2 medium
Ginger Garlic Paste - 1 Tbsp ( freshly ground)
Tomato - 2
turmeric powder - 1/2 tsp
salt - 1 tsp
red chili powder - 1 tsp
Oil - 1 Tbsp
Clove - 2
Cardamom - 1
Cinnamon - 2
Cilantro - 1/3 cup

For Spice Powder:
Red Chili - 3
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 tsp
Black Peppercorn - 10

Preparatory Steps:
Roast the ingredients under Spice Powder until golden color and grind them into fine spice powder. This is a must masala for Kadai Chicken. Freshly ground spice powder adds ethnic taste to this dish.


  1. Heat the 1 tbsp oil in the thick bottom pan or iron skillet. Once the oil is hot, add clove, cardamom, cinnamon saute for 1 min. 
  2. Add chopped onions to the pan, followed by ginger garlic paste and turmeric powder. Saute them for 2 min.
  3. Add chopped tomato to the pan. Add salt and red chili powder and mix well and let it simmer for 2 min. 
  4. Add half of the cilantro and half of the freshly made spice powder to the gravy and saute for 2 min. 
  5. Add Chicken pieces to the gravy and close the lid and let is simmer on medium heat for 15 min. 
  6. Add the remaining spice powder and mix it well. Now keep the flame on high and cook for 5 min until chicken cooked properly. Taste and adjust the seasonings. Turn off the heat, transfer to serving bowl and garnish with cilantro.

Serve hot with Chapathi, Nan or Plain Rice or Jeera rice.

Happy Kanuma! Njoy the festive dishes with your family...

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Jan 13, 2013 10 comments:

Chilli Paneer (Quick 'n' Easy)

I have to admit i was not a big fan of Paneer in the beginning due to it's dense and fatty nature. I always use TOFU in place of Paneer before. During my recent stay in India, as it's readily available in all the markets or some of the good and quick Paneer recipes i found, some how I have gotten into making lot of Paneer Dishes and now there is no turning back. As my sister is visiting today I was planning to make something special and started making the recent Panner hit recipe with Tomato. Then it started raining and now I am in the mood to make something spicy, zesty and lip smacking dish. So switched gears and made this quick fix appetizer with Paneer and  absolutely loved it. so did my sister like it? You Bet! Here is the recipe enjoy!

Chili Paneer
Paneer - 1 cup ( cubed)
Onion - 1/2 of small
Green Bell Pepper (capsicum) - 1/2 medium
Red Bell Pepper - 1/2 medium

Garlic - 1 Tbsp
Green Chili - 5

Ginger garlic paste - 1 /2 tsp
Soy sauce - 1 Tbsp
Green Chili Sauce - 1 Tbsp
Tomato sauce ( ketchup) - 1 tsp
Corn Starch - 1 tbsp
salt - 1/2 tsp
black pepper - 1/4 tsp
Oil - 2 tsp
Spring Onions - 1 Tbsp

  1. Chop the Panner block into bite size pieces. Add 1 tsp oil to the non-stick  pan and saute them until they turn slightly brown on all sides. Switch off the heat and keep it aside.
  2. Take 2 Tbsp of water in a small bowl and add the Corn Starch and mix it well.
  3. Heat 1 tsp on oil in a non-stick pan. Once the oil is hot, add chopped onion, green chili and garlic. saute them for 2 min on high heat. Add Chopped Green and Red Bell Pepper to the Pan.
  4. now add soy sauce, ginger garlic paste, green chili sauce and tomato sauce to the pan and mix it very well. 
  5. Add Panner cubes to the pan, mix well until it coats with all sauces. Now add salt and black pepper (freshly ground) and give it a quick stir.
  6. Add the corn starch paste to the pan and mix it well as it makes the sauces thick.Taste and adjust the seasonings.
  7. Turn off the heat and transfer to a serving bowl and garnish with spring onions. 

Ta daa, spicy and zesty Chili Panner is ready in minutes and now it's time to enjoy that rain with this Chili Panner, if you excuse me :-P!

  • To add some color I have added red bell pepper also in the recipe, but it is optional. 
  • After adding the Panner to the sauces, be careful when you stir, Paneer becomes soft at this stage and it can easily break. 
  • Watch out, as this is very easy to make it can turn into addiction, if you care for your calories, you can do the same recipe with TOFU  with less damage to your diet. :-)
More Related Recipes:

take care until we meet here again..

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Jan 8, 2013 11 comments:

Cranberry Pulihora

This is a dish gone cold from Thanks Giving season but pretty hot with it's bright and tickling color. I have made this dish during the Thanks's Giving season when fresh cranberries are abundant in the market. Usually in that season Cranberry Chutney is my signature dish and has to happen at least once in my kitchen. So this time in addition to the Chutney I wanted make some thing different and special with cranberry. After some extensive search I found only few recipes that are up to my interest and this particular one is the complete winner from Cilantro. I have used this recipe as the base idea and extended it to replace the popular festive dish Pulihora. The cranberries are tangy in taste, will do big justice to this Pulihora which made this fusion dish a super hit in color and taste as well. Here is my version, Njoy!
Cranberry Pulihora

Recipe Source: Cilantro

Cooked Rice - 4 cups
Cranberries - 1 cup
Green Chili - 4 to 5
Ginger - 1/2 inch stick
Turmeric Powder - 1/2 tsp
salt - 1 tsp
Oil - 2 Tbsp
Cashew Nuts - 2 Tbsp

Tempering Seasoning 

  1. Wash and drain the cranberries and keep it aside. 
  2. Heat the non-stick pan and 1 Tbsp oil to it. Once the oil is hot add green chili, ginger, turmeric and cranberries to the pan. You will notice the cranberries bursting, then switch off the heat and let it cool for 5 min. Then grind this into a smooth paste. while grinding add 1 tsp of salt.
  3. Grind cashew nuts coarsely separately and set aside.
  4. Spread the cooked rice in a wide plate and add the cranberry paste to the rice. Mix it well until the rice coated with paste and it changes into nice vibrant color. Now add cashew nut powder to the rice and mix well.
  5. Now take 1 Tbsp of oil in the non-stick pan, add red chili, urad dal, chana dal, mustard seeds, turmeric powder and curry leaves and make a nice thadka (indian tempering) and add this sizzling thadka to the rice and mix it well. 
That's it your fusion dish Cranberry Pulihora is ready now! Dig in enjoy this twisted festive dish with Cranberries!


  • The color and tangy taste of this rice depends on how ripen your cranberries are? use the medium to fully ripen cranberries for this recipe. 
  • If you notice the cranberries are not ripen and doesn't taste enough tangy then add 1 Tbsp of lime juice.
  • If the cashew nut powder bothers you, can simply use the whole cashew nuts (make sure you roast them before adding it to the rice) or if you are allergic to nuts, you can skip them. No big deal!
Have a spoonful from here....

Sweet and Spicy Spirals is another great Appetizer recipe with Cranberry Chutney.

Check out Other Pulihora Recipes too!

will be back soon with one more great recipe,
keep cooking until then

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Jan 2, 2013 7 comments:

Pumpkin Bundt Cake ~ Guest Post

First of all I wish you a Happy New Year to all my dear readers! With out you and your support neither this blog exists nor i would get energy to continue posting new and innovative recipes. Thank you once again! Well this is a New Year, you can ask me 'What is your Resolution?'. I don't believe in having New year resolutions etc... because i believe in, to have a resolution you don't need a New Year, it can be any day if you start with strong determination. Now the good news is I am with strong determination to bring on some fusion recipes to your plate in this new year 2013, and also I am planning to try my hand at  healthy Mediterranean and Lebanese cuisine this year. Yipee, Fun, Fun with Fusion!

Pumpkin Bundt Cake ~ Guest Post for Archana!

And I don't want to stop my excitement there because there is another exciting thing and that is to be a Guest for my wonderful and dearest blog friend Archana! What a wonderful way to start this new year by being some ones guest in this virtual food blog world! I met this wonderful lady Archana through Indi Blogger in my initial blogging days ( in 2010), since then she never misses to drop a comment on my space. As she is a busy working mom with her two young active daughters, i can relate to her so much in this blogging world and we became virtual friends through our comments in our spaces. Frankly her interesting blog name 'The Mad Scientist's Kitchen' kept me hooked on to her wonderful space. How true? Won't we all like mad scientists in our labs called Kitchens, experimenting with  all interesting ingredients and balancing with spice equations to only come up with wonderful edible products that creates memories in our mouth. She comes from Goa and i like all her Goan dishes esp the Raw Mango recipes, and she got good hand at baking and I am fond of all her chocolate recipes. She is very active in blogging world and into Blogging Marathons, Baking challenges. I wonder how she manages all this while working and her hard work and dedication towards blogging always inspires me. Here are some of the recipes i like from her space...

Interesting right, Go check it for your self and find your favorites too at her space..!

So when you are being a guest, you can't go with empty hands, so I baked this wonderful Pumpkin Bundt cake for Archana!  Though the main ingredient is Pumpkin, but the small quantities of spices (nutmeg and cinnamon) play big role in bringing the warmth in this cake. It's like serving a bowlful of spice and warmth. How cool is that for this winter?
a bowlful of warmth and spice!
Get my recipe and witness some more pictures from Archana's space.

I wish you all a prosperous, healthy and Happy New Year Again!

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