Showing posts with label hot. Show all posts
Showing posts with label hot. Show all posts
Monday, February 24, 2014
Linguine with Fire Roasted Marinara and Hot Italian Sausage
After I finished making the pizza on Monday night, I had some of the fire roasted tomato sauce as well as some brown hot italian sausage left over. I decided that I would combine the two, stick it in the refrigerator overnight and have it over pasta last night. Thats exactly what I did. I cooked some linguine, drained it and put it back in the pot with the rewarmed sausage and tomato sauce. Finished cooking the pasta for about 5 minutes in the sauce and served it with fresh grated parmesan cheese and a salad.
The Perfect Hot Chocolate
The Perfect Hot Chocolate
The next time you have an empty jar of NUTELLA, make HOT CHOCOLATE with that last creamy goodness. Time and time again I usually just soaked it in hot water, rinse and throw it in the recycle bin! What do you do with your empty jar of NUTELLA?
Super easy ingredients:
1/2 cup to 1 cup of microwave milk
1 empty jar of NUTELLA
POUR the HOT milk carefully in the empty jar of NUTTELA, cover the lid and wrap a clean towel. SHAKE well few times.. POUR back into the cup. Serve with whipped cream or sprinkle with a little cinnamon.
Sunday, February 16, 2014
Chundakkai Pachadi or Sundakkai pachadi Turkey Berry hot and sour gravy
Anybody from chettinad, who were blessed to live there for sometime (many from chettinad now are in a category as very rare visitors during functions) would have tasted this curry prepared with atmost care by their grand mother or mother. I had my childhood days in kerala and I have seen this plant on the road side grown as a wild shrub because of its rapid spread as a weed in disturbed lands,I don’t think there was any taker for this wonder vegetable there. The tamilians there would have used it. But this was a very special vegetable in chettinad and the cooks at home used to make tasty pachadi out of it when we visited chettinad during the holidays.
More than the taste of this curry, It has got wonderful medicinal value. I have to mention one thing here, coming to home remedies whenever I tell my mom that somebody is having cough at home she will tell fry chunda vathal powder it and mix it with hot rice and give.If I tell some body is having stomach problem, the same remedy. If I tell her any of us is aneamic again she will tell take lot of chundakkai.I used to think Oh God Amma has only this answer for all ill. But as we are used to listening to our parents without much question on these home remedies, I too used follow what she told.
More than the taste of this curry, It has got wonderful medicinal value. I have to mention one thing here, coming to home remedies whenever I tell my mom that somebody is having cough at home she will tell fry chunda vathal powder it and mix it with hot rice and give.If I tell some body is having stomach problem, the same remedy. If I tell her any of us is aneamic again she will tell take lot of chundakkai.I used to think Oh God Amma has only this answer for all ill. But as we are used to listening to our parents without much question on these home remedies, I too used follow what she told.
But when I started browsing I understood that she is correct and that it is used in many Ayurvedic treatments as a medicine.It is used in the treatment of cough and as a tonic of liver.It is very good in controlling blood pressure .In Tamil Nadu, the fruit is consumed directly or as cooked food like Sundakkai Sambar, Sundakkai Poriyal, Sundakkai pachadi. We all have seen sundakkai vathal used in vatha kuzhambu.After soaking this veg in curd and drying, the final product is fried in oil as Sundakkai vattral.
I am not sure whether this vegetable is available in the market in all places. But it is very simple to grow this in our kitchen garden if you manage to get the seeds of this plant or a small plant itself.
Morethan for its medicinal value, all in my home love its taste.It should be cooked with much care and dedication to bring the full taste. Tender sundakkai is to be used for pachadi.The tough ones can be used for making sambar.
Ingredients
Sundakkai-1 cup(tender ones)
Small onion chopped-20
Tomato-1
Sambar powder-1 teaspoon
Turmeric powder-1 teaspoon
Tamarind paste-1 teaspoon
Cooked Thoor dhal-1/4 cup
To season
Musrad seed-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
Corriander leaves to season
Procedure
Select tender sundakkai while cutting. Split into 4 and put into water. Mince onion and tomatoes. Cook thoor dhal one whistle less than you cook for sambar. Keep the kadai in the stove. Season the pachadi with the items given in to season in 1 table spoon of oil.Add the onion and tomatoes and saute for 3 minutes. Now add the cut sundakkai and saute in medium fire for 5 minutes.If sauted nicely,there will be no bitter taste in the curry. After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).Add turmeric powder. Half close the kadai and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. Add the salt needed and the tamarind paste now. When the curry boils add the cooked thoor dhal left and cook for 5 more minutes. You should not cook long after adding dhal as the curry will turn very thick. Garnish with coriander leaves. This gravy will be semi solid .This can be mixed with rice as well as used as a side dish for curd rice.
Morethan for its medicinal value, all in my home love its taste.It should be cooked with much care and dedication to bring the full taste. Tender sundakkai is to be used for pachadi.The tough ones can be used for making sambar.
Ingredients
Sundakkai-1 cup(tender ones)
Small onion chopped-20
Tomato-1
Sambar powder-1 teaspoon
Turmeric powder-1 teaspoon
Tamarind paste-1 teaspoon
Cooked Thoor dhal-1/4 cup
To season
Musrad seed-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
Corriander leaves to season
Procedure
Select tender sundakkai while cutting. Split into 4 and put into water. Mince onion and tomatoes. Cook thoor dhal one whistle less than you cook for sambar. Keep the kadai in the stove. Season the pachadi with the items given in to season in 1 table spoon of oil.Add the onion and tomatoes and saute for 3 minutes. Now add the cut sundakkai and saute in medium fire for 5 minutes.If sauted nicely,there will be no bitter taste in the curry. After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).Add turmeric powder. Half close the kadai and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. Add the salt needed and the tamarind paste now. When the curry boils add the cooked thoor dhal left and cook for 5 more minutes. You should not cook long after adding dhal as the curry will turn very thick. Garnish with coriander leaves. This gravy will be semi solid .This can be mixed with rice as well as used as a side dish for curd rice.
Tuesday, January 28, 2014
Sticky and Hot Chipotle Maple Chicken Wings
So, a little junk food indulgence here, but thats ok once in a while, right? Its the holidays after all. If you cant go calorie commando this time of year, when can you? These crispy fried chicken wings coated in a thick sticky sweet and blazingly hot sauce was the perfect pub food treat that I was craving! They would also serve as great little appetizers for a seasonal cocktail party or make um by the boat load for Sunday football parties.
Sticky and Hot Chipotle Maple Chicken Wings
whole chicken wings
canola oil
flour
salt
4 chipotle chilis in adobo, minced
2 tablespoons butter
1/4 cup vinegar
2 tablespoons pure maple syrup
Heat a large dutch oven with enough canola oil to safely deep fry until the oil reaches 350 degrees. Lightly coat the chicken wings with flour and deep fry in batches, if necessary, turning once until chicken is golden brown and cooked through. Drain on a paper towel and season well with salt. Set aside while making the sauce. In a small sauce pan heat chipotles, maple syrup and vinegar and bring to a simmer. Let simmer for several minutes until sauce begins to thicken. Turn off heat, add butter and incorporate well into the sauce. Place chicken wings in a large bowl and drizzle over the chipotle maple sauce. Toss well and serve hot.
Friday, December 27, 2013
Hot Cross Bun and Butter Pudding
Hot Cross Buns are everywhere in the shops just now, even though it is nearly a month until Easter. This is an easy warming dessert made with these spiced and fruited bread buns and if you have children or teenagers to feed, it fills them up! It also features one of the Total 0% Yogurt Split Pots, this time its the one with the honey.
Hot Cross Bun & Butter Pudding
This pudding serves 3-4 people
1 Hot Cross Bun
10g butter
2 eggs
100ml milk
1 tbsp soft brown sugar
1 Total 0% Greek Yogurt Split Pot (Honey)
Grease a small deep heatproof dish with a little of the butter. Split the bun and spread each half with the remaining butter. Slice the bun into small squares and place in the dish. Drizzle over the honey.
Beat the eggs, sugar, milk and yogurt together and pour over the pieces of bun.
Leave for an hour to soak, then pre-heat the oven to 170C and bake in the oven for about 30 minutes until risen and golden.
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