Tag Archives: Spicy

Spicy Cilantro Barbecue flavored Shrimp with Rice Pilaf


Moving to a new state and into a new apartment was fun but not being able to cook was definitely a bummer.
So since it was my first day back in the kitchen I decided to experiment a bit and add flavors that just popped. So here goes, my new kitchen creation:

1-cup small shrimp
Handful of chopped Cilantro
½ a Red Onion chopped.
1 tsp Green Chili Chutney or paste (I used Swad – Green Chili Chutney)
1 tbs Worcestershire Sauce
1-1/4 tbs Barbecue Sauce (I used Famous Dave’s BBQ sauce)
1 tbs (heapful) Mayonnaise
1 tsp Garlic Paste
½ tsp Cayenne Pepper (or to taste)
½ tsp Black Pepper (or to taste – I like mine spicy).
Salt to taste.
1 tbs of Oil
1 Packet of Near East Rice Pilaf mix (Garlic and Herb)


In a bowl mix all the ingredients (except the Shrimp and the Rice Pilaf) well.
Use a blender and blend the ingredients to a fine paste.
Add the Shrimp and let it marinade for at least 20 minutes.
In a non-stick pan add the oil, once hot add the marinated Shrimp and fry for 30 minutes. (Or as per your desired consistency. I wanted my spice mix to be a bit crunchy).
In a separate pot, cook the Rice Pilaf as directed on the package.
Top your Rice Pilaf with the Shrimp and Enjoy.

Warning – this dish can be a little spicy and amazingly good for your taste buds.

Happy Cooking ☺


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Bhindi Masala – Okra Curry


Ingredients for gravy:
1 tbs of Oil
½ chopped Onion
3 chopped Tomatoes
2 sliced green chilies
1 tsp Ginger and Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3-4 Curry Leaves
¼ tsp Red Chili Powder
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
1 tsp Mango Powder
Salt to taste
1 cup of Water

Ingredients for frying Okra:
1 cup chopped Okra (I used around 25 pieces)
A pinch of Red Chili Powder (just a sprinkle)
A pinch of Turmeric Powder (just a sprinkle)
A pinch of salt
A tbs of Oil

Method to fry the Okra: (This step is necessary to remove the stickiness from the okra).
Wash okra and place on a paper towel to let it dry out.
Okra must be dry before cutting it.
If okra is still wet use a paper towel to wipe down the vegetable.
Use a dry board to cut the okra into pieces.
While cutting into pieces if your knife gets to sticky keep cleaning it with a paper towel. (Be careful not to cut yourself ☺)
Heat the oil in a non-stick pan.
Add the chopped okra with the spices and salt.
Fry till the sides of the okra start getting brown and the stickiness is almost gone.
(Use a flat spatula to turn the okra be careful not to break it.)
You will start smelling a nice aroma of the cooked okra.


Method for the gravy:
Heat oil in a pan, add the Cumin and Mustard Seeds.
Add the curry leaves.
Let the seeds sputter and add the chopped Onions and fry till they turn translucent.
Add the sliced green chilies.
Add the Tomatoes and cook till soft.
Add 1 tsp of Ginger and Garlic Paste.
Cook for a few minutes.


Once the tomato gravy starts letting out a bit of the oil.
Add the almost cooked okra pieces to it.
Add all the spices (Red Chili Powder, Coriander Powder, Cumin Powder, Turmeric Powder) and the salt and mix well. (DO NOT ADD THE MANGO POWDER AT THIS POINT!)
Add one cup of water
Let the mixture cook till the water is almost dried up stirring occasionaly.
Be careful not to break the okra pieces.
Add the mango powder (do not add the mango powder before the okra is well done)
Simmer on low for another 5 minutes or till the gravy reaches a consistency of your choice.
Serve hot with Rice or Roti.

Happy Cooking ☺

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Spinach Upma – Vegetarian South Indian Breakfast


1 cup Roasted Sooji (Semolina)
3-1/2 cups of Water
1 tbs Oil
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds
3 to 4 Curry Leaves
1 Onion – Chopped
½ tsp Chana Daal – (Skinned Black Chick Peas)
1 Green Chili – Finely Chopped
1 tsp Ginger and Garlic Paste
½ cup Baby Spinach – Chopped
1 Carrot – Chopped
¼ tsp Red Chili Powder
¼ tsp Turmeric Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
Salt to Taste


Heat oil in a pan and add the Cumin Seeds and Mustard Seeds.
Wait till the seeds sputter and then add the chopped Onions.
Fry till Onions turn translucent.
Add the Curry Leaves.
Add Chana daal and cook for a minute.
Add the Ginger and Garlic Paste and fry for a few seconds.
Add the chopped Spinach and Green Chilies.
Add the chopped carrots.
Add the remaining spices (Red Chili, Turmeric, Cumin and Coriander powder).
Add the water and let it come to a boil.
Boil for 5 minutes.


Add the Roasted Sooji very slowly while stirring continuously. (You need to be careful to avoid lumps).
Let the wet sooji simmer for 5 minutes in low heat while stirring occasionaly.
Once all the water is dried up, your Upma is ready, however let it sit for another 5 minutes with the heat turned off.


Serve once the Upma looks ready as seen in the picture above.

Serve with Mint Chutney/Coriander Chutney/Coconut Chutney/or Pickle. (Different people like different combinations, I prefer the Mint Chutney).

Tips: You can add a bit of Lemon juice if you want your Upma to be a bit tangy.
If your Upma turns out spicier than you like, add ½ cup of well-beaten yogurt to your finished product and mix well. It will give it a bit of tangy delicious flavor.

Happy Breakfast! ☺

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Pan Seared Tandoori Paneer Tikka

Stir-Fried Tandoori Paneer Tikka

Spicy Paneer (Cottage Cheese) with Zucchini, Green Peppers and Onions.


Paneer cut into cubes
1 green capsicum cut in cubes
1 zucchini cubes
1/2 onion cut in cubes

1 tablespoon (tbs) yogurt
1/2 teaspoon (tsp) ginger & garlic paste
1/4 tsp turmeric*
1/4 tsp red chili powder*
1/4 tbs coriander powder*
1/4 tsp cumin powder*
1/2 tsp aamchur* (mango powder)
1/2 tsp Shan Tandoori Masala*
1/2 tsp Shan Tikka Masala*
1 tbsp of lemon juice
Salt to taste

*you can add or reduce spices as per your wish – I don’t usually use accurate measurements. If the marinade tastes too spicy you can add a little extra yogurt.

Spray a grill pan with olive oil.
Place the vegetables on the hot pan and wait till the vegetables have browned a bit on either side.

Sprinkle with Shan Chaat Masala before serving.

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