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Tag: spicy

  • South Indian Tomato Rice for Dinner

    South Indian Tomato Rice for Dinner

    About this recipe

    Tomato rice is quick, tangy, and deeply satisfying, with a one-pot method that turns simple rice into a full dinner in minutes.

    Time & yield

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Serves: 2

    Ingredients

    • 1½ cups cooked rice
    • 2 tablespoons oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 8 curry leaves
    • 1 onion, sliced
    • 2 tomatoes, chopped
    • 1 green chili, chopped
    • 1/2 teaspoon turmeric
    • Salt to taste
    • 2 tablespoons coriander

    Step-by-step method

    1. Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves.
    2. Add onion and green chili and sauté until soft. Stir in the tomatoes and turmeric.
    3. Cook until the tomatoes break down into a thick masala.
    4. Add cooked rice and salt. Mix gently so the grains stay fluffy.
    5. Garnish with coriander and serve warm with papad or curd.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Aloo Gobi Masala for an Easy Lunch

    Aloo Gobi Masala for an Easy Lunch

    About this recipe

    Aloo gobi is simple, budget-friendly, and full of familiar Indian flavors, with soft potatoes and cauliflower cooked in one pan.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: 3

    Ingredients

    • 2 potatoes, peeled and cubed
    • 2 cups cauliflower florets
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon red chili powder
    • Salt to taste
    • 2 tablespoons coriander

    Step-by-step method

    1. Heat oil in a pan and add cumin seeds. Add onion and sauté until soft.
    2. Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook the masala well.
    3. Add potatoes and cauliflower with a splash of water. Cover and cook on low heat.
    4. Stir occasionally so the vegetables do not stick. Cook until both are soft.
    5. Finish with coriander and serve with roti or dal.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Easy Chole Masala for Lunch

    Easy Chole Masala for Lunch

    About this recipe

    A simple chole masala recipe with pantry spices, soft chickpeas, and a rich gravy that tastes like a comforting home lunch.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Serves: 3

    Ingredients

    • 1½ cups chickpeas, soaked overnight
    • 2 tablespoons oil
    • 1 bay leaf
    • 1 teaspoon cumin seeds
    • 1 large onion, chopped
    • 2 tomatoes, chopped
    • 1 tablespoon ginger-garlic paste
    • 2 teaspoons chole masala
    • 1 teaspoon coriander powder
    • 1/2 teaspoon red chili powder
    • Salt to taste
    • Coriander for garnish

    Step-by-step method

    1. Pressure cook the soaked chickpeas with salt until soft. Keep the cooked chickpeas and some stock aside.
    2. Heat oil in a pan. Add bay leaf and cumin seeds, then add onion and cook until golden.
    3. Stir in ginger-garlic paste and tomatoes. Cook until the tomatoes break down and the masala looks thick.
    4. Add chole masala, coriander powder, red chili powder, and the cooked chickpeas.
    5. Pour in some chickpea stock, simmer for 10 to 12 minutes, and garnish with coriander before serving.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Aloo Tikki Chaat with Tangy Chutneys

    Aloo Tikki Chaat with Tangy Chutneys

    About this recipe

    Make crispy aloo tikki chaat at home with chutney, curd, and sev, using simple steps and familiar Indian flavors everyone loves.

    Time & yield

    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Serves: 3

    Ingredients

    • 3 large potatoes, boiled and mashed
    • 1/2 cup boiled peas
    • 1 teaspoon chaat masala
    • 1/2 teaspoon red chili powder
    • Salt to taste
    • 2 tablespoons oil
    • 1/2 cup curd
    • Tamarind chutney
    • Green chutney
    • Sev and coriander for topping

    Step-by-step method

    1. Mix mashed potatoes with peas, chaat masala, chili powder, and salt.
    2. Shape the mixture into small tikkis.
    3. Heat oil in a pan and shallow-fry the tikkis until crisp and golden on both sides.
    4. Place them on a plate, then top with curd, chutneys, sev, and coriander.
    5. Serve immediately while the tikkis are still crisp.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.