Curry Trail http://www.currytrail.in FAST. FRESH. SIMPLE. DELICIOUS. Fri, 12 Jan 2018 19:28:07 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.1 http://d2d1yghbm7e4px.cloudfront.net/wp-content/uploads/2018/01/05183415/cropped-favicon-32x32.png Curry Trail http://www.currytrail.in 32 32 Idli Chaat http://www.currytrail.in/idli-chaat/ http://www.currytrail.in/idli-chaat/#respond Tue, 09 Jan 2018 16:31:08 +0000 http://www.currytrail.in/?p=11019 You are either going to hate me or go “wow, what an idea!” when you read through this unique Idli chaat recipe.  If you thought Idli upma was the only way finish left over idlis, this recipe is going to prove that wrong. Wait, I haven’t even mentioned about the best thing about this idli...

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You are either going to hate me or go “wow, what an idea!” when you read through this unique Idli chaat recipe.  If you thought Idli upma was the only way finish left over idlis, this recipe is going to prove that wrong.

Idli Chaat

Wait, I haven’t even mentioned about the best thing about this idli chaat yet. So the best part – NO WASTAGE OF FOOD , it’s a great way to give food purpose. We are talking about those few extra idlis that always gets left out from the morning breakfast. And most of the times when I’m out at work in the morning hours and come back home to find those 2 idlis lying in the hot pack I end up making idli upma for my evening tea time mini snack. Idli upma is sooo delicious, can’t deny that! But idli chaat is something else!

Idli Chaat Unique chaat recipe

Are you scrunching your face with the idea of using idli’s in chaat? I say give it a try and I bet you will fall for the uniqueness and it’s taste.

Idli chaat is an amalgamation of South and North Indian cuisine. A unique dish that is best to use up the left over idlis from the breakfast and turn them into spicy, tangy, chaat for your evening snack or as an appetizer for lunch. This recipe is straight forward and all you have to have is the famous chaat chutneys (mint-coriander chutney and sweet tamarind chutney) in your fridge, and you are ready to go! I always stock some mint chuntey in my fridge, because I love it so much that I drizzle that over my parathas, serve it with rice and ofcourse when in mood for chaat I’m all set for the evening chaat.

Idli Chaat Recipe

Don’t have left over idlis, no problem, make some fresh idlis just for this chaat, because it’s sooo good..

The lightly sauted idlis with chutney powder along with mint-coriander and sweet tamarind chutney, topped with fresh raw onions, coriander leaves and sev with dollops of thick curd(yogurt) makes this dish just a perfect chaat. You have to try this recipe to know what I’m talking about. Trust me, you will love this chaat.

Idli chaat made of left over idlis

Interested in more chaat recipes?

Here you go –

ALOO TIKKI CHAAT
HOMEMADE CANAPE PAPDI CHAAT
GOL GAPPA | PANI PURI | PHUCHKA

Idli Chaat

I can safely call this dish innovative and unique. If you thought Idli upma was the only way finish left over idlis, this recipe is going to prove that wrong. Wait, I haven’t even mentioned about the best thing about this idli chaat yet. So the best part – NO WASTAGE OF FOOD , it’s a great way to give food purpose. We are talking about those few extra idlis that always gets left out from the morning breakfast. 

  • 1 cu[ left over idli (I'm using mini idlis)
  • 1 tbsp idli podi
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1/2 cup thick curd
  • 1/4 cup spicy mint-coriander chutney
  • 1/4 cup sweet tamarind chutney
  • 1/2 cup sev
  • 1/4 cup coriander leaves, finely chopped
  • little black salt
  • little chaat masala
  • lime juice
  1. Frying the idlis –  If you have regular sized idlis cut them into small round bite sized pieces. Rub little oil over the idli and then coat with idli podi on both sides. Heat 1 tablespoon oil in a shallow pan. Place the idlis on the pan and shallow fry for about 30 seconds on both sides. Remove from pan.

    Making chaat – Arrange idli on a serving plate. Add about ½ to 1 teaspoon thick curd on each idli pieces. Sprinkle finely chopped onions and sev on top. Drizzle about 1 to 2 teaspoon(or preferred amount) of mint-coriander chutney and tamarind chutney on top. Add little finely chopped coriander leaves on top. Sprinkle little black salt and chaat masala powder. Squeeze little lime juice on top(if you prefer).

    9. Serve immediately. Lip-smacking, unique chaat makes a great party appetizer too. Surprise your guests with this unique chaat!

  1. I personally find using mini idlis more convenient. You can hold the idli pieces as pani puri and pop them in mouth.
  2. For diary-free option leave out the curd all out.
  3. For enhancing the taste add some grated carrots too.
  4. Black salt and chaat masala makes all the difference in this chaat. The flavor and taste from it is amazing. Don’t skip these.

Idli Chat PIN

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Semiya Upma http://www.currytrail.in/semiya-upma/ http://www.currytrail.in/semiya-upma/#respond Fri, 05 Jan 2018 18:14:48 +0000 http://www.currytrail.in/?p=11002 The only dish I never prefer to eat then. The only dish I LOOOVE to eat all day long now! This is roasted vermicelli cooked with Indian spices and vegetables. From breakfast-dinner you can eat it as a meal, or a snack. A healthy and a light breakfast. Semiya Upma is simple dish that you...

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The only dish I never prefer to eat then. The only dish I LOOOVE to eat all day long now! This is roasted vermicelli cooked with Indian spices and vegetables. From breakfast-dinner you can eat it as a meal, or a snack. A healthy and a light breakfast. Semiya Upma is simple dish that you can prepare in a jiffy. Perfect anybody-can-cook dish suitable for bachelors, beginners, amazing mom’s who cook amazing food, ALL!

Semiya Upma

One of the most popular South Indian dish that you can cook and serve for breakfast-lunch-evening snack-dinner. It’s that dish that you can make in a jiffy. Suitable for bachelors, beginner cooks or even for those amazing experience cooks.
A healthy and light breakfast.

Vermicelli Upma

I’ve had a love-hate relationship with upma,. When I was kid I the moment I hear thats on menu, I used to go hide in my closet. I really don’t know why but just hearing the word upma made me sad and I never wanted to eat it all my life. Mom would sometimes not give up trying and she would feed me the upma with sugar. It worked, I could push down upma with sugar, actually loads of sugar each bite.
I can’t believe I actually had likings for sweet or sugar just like that those days. I even remember sneaking into the kitchen one evening scooping out jam from the bottle and infact finished off the entire bottle in one go! I’m serious! Was I feeling okay after gulping down almost half the bottle of jam? NO. Boy my tummy hurt so bad that night, I couldn’t see. Yea obvisouly I was also on sugar rush you see!

Upma made of Semiya

All things have so changed. Now the sight of jam, sugar doesn’t excite me at all. In fact I can’t even eat(even a bit) my morning bread with jam. If there is bread for breakfast there has to be spicy omelette.
During my college days I started eating upma. Slowly I even started liking it then. During my first pregnancy I hated the upma all over again. The sigth of upma made me feel nauseauted. After my daughter was born, I started cooking upma like for the first time in my life. I have always eaten mom’s upma but never really wanted to cook. When we started introducing our daughter to solids, that’s when I started cooking all dishes. Upma is one of the easy to eat and healthy too when you add more vegetables. Upma with a dash of ghee is absolutely delicious – that’s what I thought when I tasted upma made for our daughter :D. Amazing how our feelings/likings towards a particular thing changes, sometimes for no reason at all. Upma has been that to me. Hated it , loved it, back to hating it, and rolling back to loving it all over again. As of now I simply LOVE upma. I guess a good texture of the upma not mushy at all would make it the best dish. 😀 I cant believe i’m saying that!

Vermicelli Upma

Looking for more more recipes?

Check these out, you’ll love it.

Idli Upma

Finger millet semiya upma

Foxtail millet upma | Thinai Arisi Upma

Semiya Upma

This post really dragged me to the memory lane. Sorry if I bored you guys!
Do you hate or love upma?

Are you a upma lover convert like me?

Let me know, would to hear your stories!

Watch step by step video of how to make semiya upma.

Semiya Upma

One of the most popular South Indian dish that you can cook and serve for breakfast-lunch-evening snack-dinner. It’s that dish that you can make in a jiffy. Suitable for bachelors, beginner cooks or even for those amazing experience cooks.

A healthy and light breakfast.

  • 1 cup semiya/vermicelli
  • 1 large onion(sliced thin)
  • 5-6 nos green chillies (or use as per taste preferenec)
  • 1 inch ginger
  • 1 sprig curry leaves
  • 1 large carrot (finely chopped)
  • 3 nos beans(finely chopped)
  • 1/2 cup fresh/frozen peas
  • 10 whole cashews
  • 1+1 tsp ghee
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp channa dal
  • 1 tbsp urad dal
  • Salt to taste
  • 2 cups water
  1. 1. Cook finely chopped veggies(carrot, beans, peas) with a small pinch of salt. Keep aside.

  2. 2. Heat 1 teaspoon ghee. Roast semiya in ghee until it begins to turn golden brown. Remove roasted semiya onto a plate.

  3. 3. Heat 1 teaspoon of ghee and oil in a deep bottom pan. To hot oil add mustard seeds and wait till they crackle. Add urad dhal, channa dal and saute for a minute or till they turn golden brown.

  4. 4. Add ginger, curry leaves, green chilies. Give it a stir.

  5. 5. Saute thin slices of onions. Chuck in the cashews and saute it until cashews begin to turn golden brown.

  6. 6. Add salt to taste and boiled vegetables mix well, fry for 20 seconds.

  7. 7. Pour 2 cups of water. When water comes to boil add the cooked veggies stir and cook covered on low flame for few minutes until semiya is cooked well(not mushy).

  8. 8. Garnish with finely chopped coriander leaves. Serve hot with spicy coconut chutney, pickle or the way my daughter likes it with sugar(Oh, I hate to eat my upma with sugar! But I see kids love to eat it that way 😀 )

My Notes-
1. Use any veggies of your choice, sweet corn, capsicum, mochaikai ..will be good options.
2. Use more green chillies if you like it spicy.
3. Add a dash of ghee once the upma is cooked just immediately after switching off the flame. Will enhance the flavor and taste of the dish.
4. Can easily replace semiya/vermicelli with millet of your choice for very healthy options.

Semiya Upma Pin

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Baked Zucchini Bites http://www.currytrail.in/baked-zucchini-bites/ http://www.currytrail.in/baked-zucchini-bites/#respond Tue, 02 Jan 2018 16:46:54 +0000 http://www.currytrail.in/?p=10866 It’s healthy, delicious, low fat, guilt free, low carb, very easy to make- baked zucchini bites ticks all the right notes on your healthy snack list. Super crunchy outer layer and soft delicious baked zucchini inside, it’s just perfect to munch on any time. Let me tell you this one is super addictive too. We...

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It’s healthy, delicious, low fat, guilt free, low carb, very easy to make- baked zucchini bites ticks all the right notes on your healthy snack list. Super crunchy outer layer and soft delicious baked zucchini inside, it’s just perfect to munch on any time. Let me tell you this one is super addictive too.

Baked Zucchini Bites

We all simply love recipes that are so easy to follow and results in amazing dish. Snack is an important part of your diet to give you that extra boost of energy in the middle of the day to keep you going. A healthy snack between meals can also decrease your hunger and keep you from overeating at meal time.

So these baked zucchini bites happened just like that. The only time consuming part is the baking the bites and waiting for these to turn crispy. I stuck my head close to the oven door watching and waiting for these to turn crisp. I’d say the wait was totally worth it. They turned out super crispy outside and zucchini was baked beautifully.

Zucchini bites baked and dipped in yogurt

But, it won’t turn out to be crispy if they are not fried? That was the question I had in my mind just while I was prepping these. I thought using panko bread crumbs than usual bread crumbs helps is getting that crispy outer layer. Also coating the zucchini pieces evenly in seasoned flour, and egg wash ensure the panko bread crumbs sticks well and evenly all over the veggie.

Looking for more zucchini recipes?

Try these

ZUCCHINI SALAD
QUINOA SALAD WITH GRILLED ZUCCHINI & ROASTED CHICKPEAS

This is Zucchini love, and you are going to get addicted to the recipe. Make these baked Zucchini bites now and make sure you do a BIG batch, cause you will get request for repeats on their plates from people you are serving it up. Trust me, there won’t be any leftovers. They are sooooo goooood!

Crispy Baked Zucchini Bites

Watch Baked Zucchini Bites Recipe Video

Baked Zucchini Bites

This is Zucchini love, and you are going to get addicted to the recipe. Make these baked Zucchini bites now and make sure you do a BIG batch, cause you will get request for repeats on their plates from people you are serving it up. Trust me, there won’t be any leftovers. They are sooooo goooood!

  • 2 Zucchini
  • 1 cup Plain flour
  • Salt to taste
  • 1 tsp Pepper powder
  • 1 tsp Garlic granules
  • 2 Eggs
  • 1 cup Panko bread crumbs
  • Little oil for greasing
  1. Wash and pat dry Zucchini. Slice into ½ inch thick rounds.


    2.In a plate mix plain flour-pepper powder-salt.


    3.Beat 2 eggs in a bowl and keep aside.


    4.Spread panko bread crumbs in another plate.


    5.Sprinkle gralic granules over sliced zucchini, coat even.


    6.Coat zucchini slices in plain on both sides, shake off excess flour.


    7.Dip in egg wash next.

    8.Then coat panko bread crumbs evenly over the zucchini rounds.


    9.Arrange all zucchini bites on a greased baking tray. Spray little olive oil over all the zucchini rounds.


    10.Pre heat oven at 300 degree F.


    11.Bake zucchini in pre heated oven for about 25 to 30 minutes or until turn golden brown.


    12.Broil for another 10 minutes to crisp the zucchini bites.


    13.Serve hot with garlic aioli/mayonnaise/yogurt dip/ketchup. 

  • Use Panko bread crumbs rather than traditional bread crumbs because it helps in getting that crispy outer layer.
  • You many want to double or triple this recipe because your guests will be coming back for more!

Baked Zucchini Bites Pin

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Christmas Rum Truffle Balls http://www.currytrail.in/christmas-rum-truffle-balls/ http://www.currytrail.in/christmas-rum-truffle-balls/#respond Sun, 24 Dec 2017 17:02:46 +0000 http://currytrail.in/?p=10689 You really can’t go wrong with truffles, especially when they’re Chocolate + Rum. Christmas  Rum Truffle  Balls made from biscuits is perfect last minute Christmas treat recipe! It’s very simple to make and guaranteed to wow your guests at the Christmas party. Have you been busy this holiday season that you couldn’t find time to...

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You really can’t go wrong with truffles, especially when they’re Chocolate + Rum. Christmas  Rum Truffle  Balls made from biscuits is perfect last minute Christmas treat recipe! It’s very simple to make and guaranteed to wow your guests at the Christmas party.

Christmas Rum Truffle Balls

Have you been busy this holiday season that you couldn’t find time to bake all those delicious “must-have” Christmas cookies and cakes this year? So Christmas is just a day away. And if you are feeling bad about not been able to whip up all those delicious Christmas special treats just like me, then I got something to cheer you up guys!

Christmas Rum Truffle Balls Mixed

I’ve been busy with so many things on personal front past few weeks that I couldn’t really bake all the delicious Christmas treats that I had planned to. But this morning I decided to bring the Christmas spirit on. Made rum balls for us and friends to gift. Also made a batch of it without the alcohol kids treat.

Looking for easy Christmas treat with less effort to make?

Here you go

 10 MINUTES MICROWAVE BOOZY CHOCOLATE COFFEE PUDDING

Christmas Rum Truffle Balls Gift Box

Christmas rum truffle balls are great for holiday gatherings and parties and also make a wonderful edible gift for Christmas. The best part these can be made in no time. Merry Christmas and Happy Holidays all you lovely people. C-H-E-E-R-S!!!

Watch quick video on how to make these Christmas rum truffle balls –

 

Christmas Rum Truffle Balls

Truffle-

  • 1 cup Walnuts
  • 5 packs Vanilla Biscuits
  • 1.3 cup Dark Chocolate
  • 1 cup Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Rum ((you can adjust the quantity as preference))
  • 1/2 cup Honey

Truffle coating-

  • Cocoa powder
  • Coconut Powder
  • Pistachio Sand ((optional))
  • Beetroot Powder ((optional))
  1. 1. Pulse or grind walnuts and biscuits separately in a food processor. Keep aside.

    2. Melt dark chocolate in microwave at high power for 2 minutes stirring every 30 seconds.

    3. Whisk caster sugar to melted chocolate.

    4. Add ground walnuts and biscuits to melted chocolate and whisk well.

    5. Mix in vanilla extract and rum into the mixture.

    6. Add honey and whisk well.

    7. Cover and refrigerate for 30 minutes to an hour.

    8. Scoop out small portions of truffle mix, roll tight and coat in any or all of the truffle coating mentioned in the list above.

    9. Serve

  1. Leave out the rum from the recipe if making treat for kids.
  2. I have used walnuts, pecans, almonds will work too.
  3. If you want sugar-free rum balls use double the quantity of honey mentioned in the ingredients list. 
  4. These can be stored in refrigerator for 2 weeks. 

Christmas Rum Truffle Balls PIN

 PIN THIS TO YOUR CHRISTMAS RECIPE BOARD

 

Christmas Rum Truffle Balls Pin

 

 

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Mint Pulao http://www.currytrail.in/mint-pulao/ http://www.currytrail.in/mint-pulao/#respond Mon, 18 Dec 2017 17:12:01 +0000 http://currytrail.in/?p=10679 Very simple, refreshing flavourful rice perfect for your lunch/dinner! Very tasty and fragrant dish that can be paired with any curry or just plain raita! This recipe is a keeper. One of the best ways to use up bundles of mint and coriander leaves that might be lying in your fridge.  I woke up this morning and...

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Very simple, refreshing flavourful rice perfect for your lunch/dinner! Very tasty and fragrant dish that can be paired with any curry or just plain raita! This recipe is a keeper. One of the best ways to use up bundles of mint and coriander leaves that might be lying in your fridge. 

Mint Pulao

I woke up this morning and wanting to write a post. It’s been a while! Actually it’s been 3 whole weeks. I’m not sure how time flew, I’m currently working on improvising my blog layout and other social media stuffs along with my husband. It’s work in progress, but at tortoise pace. I’m hoping we’ll get few things done by end of this year and hopefully 2018 will be more productive and a better learning curve for us.

I’m a South Indian by heart and tummy. I LOVE RICE! And when anyone advises me to give up rice I frown at them. I can’t imagine a day where I did not eat rice atleast in one meal.

I consider variety rice dishes a blessing! When you are in a hurry to cook up a meal or too lazy to make an elaborate meal, the variety rice dishes comes handy in both the cases. Not just that, variety rice recipes also works fantastic for left over rice.  I love variety rice dishes for it’s amazing flavor it holds. I can safely call it instant meal with rice( all you need is left over rice to be ready in hand).

Mint Pulao

I am a sucker for simple no-brainer recipes. Often recipes that are simple tastes the best, agree? Simple subtle flavours and fragrant basmati rice makes this pulao perfect. Adding vegetables like fresh peas and potato gives it a new dimension. Now fresh peas are in season make the most of it by using it in as much variety of dishes as possible.

Love variety rice? I got more for you. Check these out.

Tomato Rice

Instant Pepper Rice

Quick Lemon Rice

Mint Pulao or Pudina rice is one my favorite variety rice dish. I love this dish for it’s amazing  flavor and also it’s easy to make this instant rice dish. Mint flavored pulao has many variations, you can make it plain mint pulao, add veggies or add soya chunks(meal maker) to it to make it healthy. It’s a straight forward dish which uses mostly common ingredients keep at home pantry and the main hero ingredients “pudina”,or “mint leaves”.

Watch this quick video on how to make mint pulao.

 

Mint Pulao

Very simple, refreshing flavorful rice perfect for your lunch/dinner! Very tasty and fragrant dish that can be paired with any curry or just plain raita! This recipe is a keeper. One of the best ways to use up bundles of mint and coriander leaves that might be lying in your fridge. 

For paste-

  • 1 cup pudina/Mint leaves
  • 1 cup coriander leaves
  • 4 nos green chilies
  • 1 inch ginger
  • 3 tablespoon fresh grated coconut

For the Pulao-

  • 1 teaspoon ghee/clarified butter
  • 10 nos cashews
  • 2 nos green chilies, slit in the middle
  • 2 teaspoon ginger-garlic paste
  • 1/2 cup green peas, fresh/frozen
  • 2 no potatoes
  • 2 cups basmati rice
  • 2 nos onions
  • 2 piece cinnamon bark
  • 4 cloves
  • 3 green cardamom
  • 1 bay leaf
  • 1 tablespoon red chili powder
  • 2 teaspoon coriander powder
  • 3 tablespoon oil
  • 3 cups water
  • Salt to taste
  1. 1. Pick the mint and coriander leaves, wash them thoroughly and in a blender, put all the ingredients called for paste and blend it into a fine paste.Add 1-2 tspn water if required while grinding them to fine paste.

    2. Steam green peas and chopped potatoes. Soak basmati rice in water for 15 minutes.

    3. Fry cashews in ghee on gentle flame. Remove once cashews are golden brown.

    4. Add oil to the same pan. Fry bay leaf, cloves, cinnamon sticks, star anise in oil.

    5. Add slit green chilies and sliced onions. Cook until onions are pink.

    6. Cook ginger-garlic paste until raw smell is gone.

    7. Add red chili powder, coriander powder and salt.

    8. Add steamed peas and potatoes. Mix well.

    9. Add mint paste, cook for 5 minutes until oil separates from sides of the pan.

    10. Drain basmati rice from water and add it to the masala. Cook for few minutes.

    11. Pour measured water, cook and let it cook.

    12. Serve hot with raita or any curry of your choice.

  1. This recipe makes medium spiced mint pulao, if you like spicy rice then increase green chilies.
  2. I recommend basmati rice for the pulao, but if it’s hard to get basmati rice then you can use Sona masoori rice, Kolam rice, Ponni rice.
  3. If using basmati rice – always soak rice for about 15-20 minutes. Then rinse well. Rice to water ratio when cooking basmati rice is 1:1.5

 

Mint Pulao

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Yam Cutlets http://www.currytrail.in/yam-cutlets/ http://www.currytrail.in/yam-cutlets/#comments Wed, 29 Nov 2017 17:32:25 +0000 http://currytrail.in/?p=10669 The crunchy poppy seed coating on the outside with a soft texture inside these cutlets are simply delicious. Loaded with some amazing spices every bite will make your mouth explode.   I find cutlets to be the most versatile dish of all. I mean you can literally make cutlets out of any vegetable or even...

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The crunchy poppy seed coating on the outside with a soft texture inside these cutlets are simply delicious. Loaded with some amazing spices every bite will make your mouth explode.  

Yam Cutlet

I find cutlets to be the most versatile dish of all. I mean you can literally make cutlets out of any vegetable or even meat.  Today I made Karunai Kizhangu (elephant foot yam) cutlets with an inspiration from Chettinad cuisine. All the wonderful and complex Chettinad spices work beautifully with yam. For many yam can be one of the least favorite vegetable, my husband is one of them. He gets a little wary of getting an “itchy throat”.

Remember these tips when cooking with yam –

  • Apply some coconut oil or cooking oil on your fingers when handling yam, your fingers won’t feel itchy.
  • Remove the outer hard skin completely, no traces left.
  • Cook yam in turmeric and salt mix before using it in any curries or cutlets.
  • Cook yam really well. If you are making a fry, then make sure to marinate yam in turmeric powder, salt and little tamarind juice.
  • A sour juice like tamarind juice or even lime juice added to the dish removes the “itchy throat” problem. Don’t skip on this.

Yam Cutlet

Kids love cutlet when especially it’s served with ketchup – an experienced mother talking! But I prefer to dip these cutlets in nice spicy mint sauce.  With your evening chai, this is perfect. We at home also serve it as a good side dish with sambar rice or rasam rice.

Yam Cutlet

I love yam and almost all dish made of it. Once in a week there is yam on the menu. I use it in puli kozhumbu (spicy tangy curry), as roast, even a cutlet. Ask me which one is my favorite, I’d instantly say “yam roast, ofcourse!”. It’s the best way to eat yam, trust me. Will share the recipe for yam roast soon, until then go ahead and try this yam cutlets.

Ingredients

300 grams yam

2 small potatoes

1 onion

1 inch ginger

2 green chilies

2 tablespoon of coriander and mint leaves

1 tablespoon cumin powder

1 tablespoon red chili powder

1 teaspoon turmeric powder

Salt to taste

1 teaspoon fennel seeds

3 tablespoon rice flour

Juice of 1 lime

2 tablespoon besan (gram flour)

½ cup poppy seeds (optional)

Oil for shallow fry

Instructions

  1. Apply oil to your fingers. Remove the skin on yam. Chop them into slices or cubes. Wash thoroughly 2 to 3 times. Boil yam slices a teaspoon of turmeric and salt.
  2. Boil potatoes peel skin, keep aside. Chop onions, ginger, green chilies and coriander-mint leaves finely.
  3. Into a bowl add cooked yam, boiled potatoes and all ingredients (except poppy seeds and oil).
  4. Mash all together well.
  5. Make equal sized portions from the mix. Shape into patties. Coat them in poppy seeds.
  6. Shallow fry these patties in hot oil until golden brown on both sides.
  7. Remove from heat and serve hot.
Yam Cutlet

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Pumpkin Almond Cookies http://www.currytrail.in/pumpkin-almond-cookies/ http://www.currytrail.in/pumpkin-almond-cookies/#respond Sun, 26 Nov 2017 13:46:27 +0000 http://currytrail.in/?p=10655 Soft, chewy, perfectly balanced pumpkin cookies are somewhat healthy than the normal cookies you would think of. This Halloween impress your little ones with this delicious fun treat.  The color and texture of these cookies are amazing. Everyone will simply adore them for sure. A perfect recipe for Halloween and Thanksgiving you may say. How...

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Soft, chewy, perfectly balanced pumpkin cookies are somewhat healthy than the normal cookies you would think of. This Halloween impress your little ones with this delicious fun treat.  The color and texture of these cookies are amazing. Everyone will simply adore them for sure. A perfect recipe for Halloween and Thanksgiving you may say.

Pumpkin Almond Cookies 3

How cool these pumpkin cookies look! It was so much fun making these cookies and sure get the little ones into the kitchen for these, they will have a blast shaping the cookies all by themselves. A fun family bonding time in the kitchen assured.

When I came across these cookies on cookingontheweekends blog I knew immediately I wanted to give this a try for sure and so I bookmarked it. And When I tried it I was pleased with the results.

I’ve used almond meal and flour in making these cookies. It gives a nice flavour and taste to the cookies. A whole almond on top gives these cookies a complete pumpkin look and the almond also adds a nice crunchy texture against the soft, chewy cookies. Don’t skip on the spice powders in the cookies, pumpkin and spice powders are gorgeous together.

Pumpkin Almond Cookies 3

With the arrival of fall season, it’s a perfect way to welcome fall by celebrating it with pumpkins. Not just by using pumpkin in the recipe, but by giving the dish the shape of pumpkin. You will have your guests and little ones wondering if it’s a cookie or a real pumpkin. Full of fun.

Pumpkin Almond Cookies

Ingredients

  • 2 sticks unsalted butter, softened
  • ½ cup powdered sugar
  • ½ cup almond meal
  • 2 cups flour
  • 1 cup pumpkin puree
  • 2 teaspoon cinnamon powder
  • 1 teaspoon all spice powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 2 drops orange food color
  • ¾ cup whole almonds

 

Instructions

  1. Beat softened butter until it turns fluffy. Add sugar in parts, continue beating until you get soft fluffy mix.
  2. Time for pumpkin puree to go in and beat well till all ingredients are well incorporated.
  3. Pour vanilla extract, beat all until well combined.
  4. If you prefer to add food color, now it goes in. Add just a drop or 2 of orange food color. Add the spice powders along with salt and mix well.
  5. Slowly add almond meal, continue beating on low speed until all the ingredients are mixed well.
  6. Finally add plain flour in 3 parts and beat on low heat. Do not over beat the cookies mix.
  7. Wrap the cookie dough in cling film and refrigerate it for atleast 15 minutes.
  8. Pre heat the oven to 350 degree F.
  9. Divide the dough into equal parts.
  10. To shape the cookies into a pumpkin – Roll a part of cookie dough. Make a slight thumb impression in the middle of the cookies. Using a butter knife make equal positioned slits on the sides of the pumpkin(I made 8 slits). Press a whole almond at the centre of the pumpkin shaped cookies. Repeat this for all the cookies dough.
  11. Place pumkin shaped cookies 1 inch apart on a baking tray lined with parchment paper.
  12. Bake for 15 to 20 minutes until the cookies begin to turn golden and turns hard on the outside. If the almonds pop out, push them back in gently.
  13. Brush generous amount of honey over the pumpkin. This gives a nice shine to the cookies.
  14. Allow the cookies to sit on the baking tray for 5 minutes. Then place them over wire rack to cool completely.
  15. Store in air tight container once completely cooled. The cookies can be stored in freezer too in air tight container.
Pumpkin Almond Cookies

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Pumpkin Almond Cookies

 

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Garlic Butter Thyme Sauteed Mushrooms http://www.currytrail.in/garlic-butter-thyme-sauteed-mushrooms/ http://www.currytrail.in/garlic-butter-thyme-sauteed-mushrooms/#respond Sat, 18 Nov 2017 17:05:55 +0000 http://currytrail.in/?p=10634 To all you mushroom lovers this is going to be your hero dish. The freshness from thyme, earthy flavours of mushroom, and a dish that is ready in less than 30 minutes. Now we are talking. Take my word you are absolutely going to love it. Luscious butter browned well along with garlic in which...

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To all you mushroom lovers this is going to be your hero dish. The freshness from thyme, earthy flavours of mushroom, and a dish that is ready in less than 30 minutes. Now we are talking.

Garlic Thyme Roasted Mushrooms

Take my word you are absolutely going to love it. Luscious butter browned well along with garlic in which mushrooms get sautéed. This brings all the wonderful earthy flavours and enhances the taste of mushroom.

This Thanksgiving cook this simple mushroom stir fry dish for the sides. Infusing the garlic flavour in the butter before throwing in the mushrooms is the key step here. Make sure you saute minced garlic well in the butter and brown it a little for that great taste. A mess free one pot dish will be one of the star dishes on your Thanksgiving table.

Garlic Thyme Roasted Mushrooms

There are some vegetables that need to be treated well. Simple flavours to make the dish stand out is important when you are dealing with vegetables like mushroom. Mushroom has this wonderful earthy flavours that has to be enhanced and the right ingredients to enhance it’s flavours like butter, garlic and some fresh herbs makes mushroom tastes absolutely killer. You simply got to love simple dishes like these. So go ahead try it.

Looking for more mushroom recipes? I got some more amazing recipes for you guys, go check them out too.

Stuffed Mushroom with Italian Sausage
Mushroom Fenugreek Leaves Brown Rice

Garlic Thyme Roasted Mushrooms

Ingredients

2 cups button mushrooms

2.5 tablespoon garlic, minced

150 grams unsalted butter

2 teaspoon ground pepper powder

Salt to taste

2 to 3 teaspoon fresh thyme

 

Instructions

  1. Scrub out all the dirt from mushrooms carefully and wash them clean.
  2. Heat butter in wide pan. Let it brown a bit. Saute minced garlic in butter until the raw smell cooks off.
  3. It’s time mushrooms goes in and cook for few minutes.
  4. Flavour the dish with salt and pepper powder. Mix well and continue to cook for few more minutes.
  5. Finally add thyme leaves and mix well.
  6. Serve it hot.
Garlic Butter sauteed mushrooms
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5 Quick and Healthy Breakfast Ideas http://www.currytrail.in/5-quick-and-healthy-breakfast-ideas/ http://www.currytrail.in/5-quick-and-healthy-breakfast-ideas/#respond Thu, 16 Nov 2017 12:31:18 +0000 http://currytrail.in/?p=10630 There is no disagreeing to the fact that breakfast is the most crucial meal of the day. It is believed that a good breakfast can make or break your day. It gives your body all the energy it needs to go about the day, carrying out various tasks. Because of our busy schedules, we often...

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There is no disagreeing to the fact that breakfast is the most crucial meal of the day. It is believed that a good breakfast can make or break your day. It gives your body all the energy it needs to go about the day, carrying out various tasks.

Because of our busy schedules, we often forget to pay attention to our breakfast and grab whatever that comes handy to quickly satiate our hunger. However, we need to realize that breakfast is not just about stuffing food in the body but eating carefully to give our body all the essential nutrients.

Breakfast Ideas

So, if you skip breakfast, you should not compensate for it by gobbling on oily noodles or buttery parathas. Moreover, if you are confused about what to make, here are 5 quick and healthy breakfast ideas that will give you instant energy to start your day!

  • Dosa

Dosa is one breakfast item which is very delicious and relatively light, adding low calories in your body. Not only this, but it is also a very healthy choice to overcome obesity due to the less presence of saturated fat. Doing this is a positive thing as high saturated fat increases the risk of heart diseases. Fortunately, pre-mixed dosa batters are available easily in the market, and this makes dosa a very quick and convenient breakfast option for people who are always in a hurry. You can also buy kitchen appliances like KENT Chilla & Dosa Maker to prepare healthy and hygienic dosa in just a few minutes.

 

  • Sabudana khichdi

Sabudana khichdi is one food item which isn’t just healthy but also tastes great. Sabudana (sago) is rich in starch and carbohydrates that supplies a boost of energy. It is easily digestible because of its low-fat content, and it is the ideal option to jumpstart your day.

 

  • Daliya

Daliya is one of the most common breakfast choices in our country. Daliya or unrefined wheat is filled with fibres and many complex carbohydrates. The best part about daliya is that it can be prepared with almost no effort. Adding nuts and veggies to your daliya can make it taste more delicious than it already is.

 

  • Poha

Poha is rice flattened into very light and dry flakes. Poha is a great breakfast idea as it takes very little time to cook, tastes delicious and is also a filling meal. Make your poha more nutritious by adding in some veggies, peas, and nuts. Poha with potatoes, onions and seasoning like lemon, chillies, and curry leaves make up an easy and tasty meal, especially when you don’t feel like cooking.

 

  • Idli

Another gem of South Indian cuisine, Idlis are full of minerals, vitamins, and carbohydrates. The best part about idlis is that they are prepared with no masala or oil, which makes them a very healthy breakfast option. You can also try eating your idli with peanut butter, honey or Nutella if you don’t have much time to make the chutney.

Apart from these healthy quick bites, you can also prefer drinking a glass of freshly homemade juice along with your breakfast every day to boost your health. While making a choice about the juice, try choosing a cold press juicer by brands like KENT as it uses the low-speed squeezing technique. This technique holds not only the original and natural taste but also the nutrients which make the juice tastier and healthier. So, stop skipping your breakfast and have these yummy dishes from today onwards!

 

Disclaimer – This is a contributed post from Varsha Chana and all contents are her’s.

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Baked Green Peas Fritters http://www.currytrail.in/baked-green-peas-fritters/ http://www.currytrail.in/baked-green-peas-fritters/#respond Tue, 14 Nov 2017 14:13:07 +0000 http://currytrail.in/?p=10620 Baked green peas fritters are green goodness packed with flavors with a perfect crunch element outside, and soft slightly crumbly texture. This munch-on-any-time-of-the-day snack ticks all the right boxes on your health chart. It’s so good for you that you can literally have more than a few and satisfy your cravings. I love snacks that are...

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Baked green peas fritters are green goodness packed with flavors with a perfect crunch element outside, and soft slightly crumbly texture. This munch-on-any-time-of-the-day snack ticks all the right boxes on your health chart. It’s so good for you that you can literally have more than a few and satisfy your cravings. I love snacks that are guilt free that allows me to eat a little more! 😀

Baked Green Peas Fritters

 

There is nip in the air, full sleeves sweaters are on. For every right reason I crave for spicy, flavorful food all winter.  Growling tummy is not uncommon thing during winters in my case. Cooking and eating right food goes a long way in keeping your body fit and trying to stay away from those extra loaded cheese/fat/oil. No, don’t stay away from all those “real” food, but do remember to indulge in moderation and once a while.

Baked Green Peas Fritters

When green peas are in season there are few recipes you must definitely not miss trying. And I have another perfect winter recipe using green peas(fresh ones). It’s green peas soup – comfort food that will keep you warm. Because the soup is true winter food just like these baked fritters.

Baked Green Peas Fritters

Food that is bland, lacks flavours puts my off big time!  Simple food, packed with flavours is what I cook and I believe it’s a winner all over. Garlic-ginger , chili flakes, dried herbs is what we are talking. Simple ingredients, easy to make dish, flavour packed and perfect snack/appetizers that is guilt free – that’s why you should be trying this recipe at home.

Learn how to make baked green peas fritters

Ingredients

1 cup fresh green peas (cooked)

1 tablespoon ginger-garlic (finely chopped)

1 onion, finely chopped

2 teaspoon red chili flakes (adjust as per spice preference)

2 teaspoon dried mixed herbs

½ cup gram flour(besan)

Salt to taste

1 tablespoon olive oil + extra for brushing

 

 

Instructions

  1. Heat oil in pan. Saute ginger-garlic until the raw smell cooks off.
  2. Saute onions until it turns translucent.
  3. After onions turn pink, stir in red chili flakes, dried herbs, salt to taste and give it a good mix.
  4. Mix cooked green peas and cook for about 5 minutes on low.
  5. Finally stir in gram flour and cook until flour cooks it’s raw smell off.
  6. Remove pan from heat and run the mixture in food processor until it forms a crumbly mixture (do not make it a paste)
  7. Grease fingers with oil. Divide the mixture into equal small portions. Flatten into small pattice.
  8. Place the pattice on baking tray lined with parchment paper. Brush olive oil over the pattice.
  9. Bake in pre heated oven for about 30 to 40 minutes at 150 degree centigrade.
  10. Bake until you see golden crust on the outside.
  11. Remove from oven, serve hot with yogurt based dip(Whisk thick yogurt, salt, pepper, dill leaves and few teaspoon on lemon juice)
Baked Green Peas Fritters

 

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Baked Green Peas Fritters

 

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