Cooking and Tips

Download Printable Recipe (You will go to mediafire.com)
 
I thought the rabbit was REALLY cute. So sue me. (As Rick rolls his eyes.) 

If I had it my way, Id make every Marie Callenders in the United States serve Rabbit Pot Pie. And instead of using potatoes, we decided to substitute with cauliflower. Its something different and works quite well. Not to mention, rabbit pot pie is A LOT healthier than chicken pot pie. There was barely any fat on our little cottontail. (I once made the mistake of looking at the calorie count brochure at Maries.)

- 1 egg yoke




4. Discard the bones. Use a fork to scrape off any meat left on the bones.
When veggies soften, discard bay leaf. We added 1 chicken bouillon cube for extra flavor. Add salt and pepper, to taste.



10. Bake in 375 degree oven until the crust turns golden brown, about 20 minutes. 


If your oven doesnt heat evenly (as ours does not), rotate the ramekins halfway through.


Voila!











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Dom from Belleau Kitchen  chose one of those perfect recipes where you throw everything in a roasting tin, to create an easy but deliciously carmelised Summer Sausage Stew with cider and radishes.

Feel like you are having a bit of deja vu?  Nigel obviously has a penchant for throwing things into roasting tins and so do I!  My Dish of the Month was Baked Chicken with tomatoes and olives from the Kitchen Diaries II.

Welcome to Dish of the Month Newbie, Deon Van Schalkwyk of Sumptuous Delights who was somewhat daunted by the Kitchen Diaries II until (drumroll) she saw this blog event and realised just how fabulous and accessible KDII is, and made this Mushroom and Asparagus Tart with Pancetta pieces.  Hope you will join us again Deon.

 Claire from Foodiequine served up a fabulous Smoked Haddock with Leeks and Sweetcorn made from local produce with a dash of rapeseed oil as used by Nigel Slater.

Sue, from A Little bit of heaven on a plate, crocheted this Lemon and Thyme cake along with her Afghan blanket - hee hee hee.  Its another great recipe from the Kitchen Diaries II.


A beautiful photograph of a glorious dish from Karen at Lavender and Lovage, Saint Marcellin Cheese, tomatoes and basil from the first Kitchen Diaries book, read more about this creamy French cheese on Karens blog.

Rachel at Marmaduke Scarlet always comes up with an interesting dish for Dish of the Month and this month is no exception.  Roasted Courgettes with Thai-style Minced Chilli and Lime Pork is a variation on Nigels Baked Marrow with Minced Pork from Tender 1.


And the winner of a copy of Nigel Slaters Real Fast Food is 

Usually, when I hear the word "coffee cake" I think of a sweet treat that is at its best right out of the oven and it usually needs either a cup of coffee, tea or glass of milk to wash it down. Well, dear friends, this coffee cake IS the exception to that rule. My husband and I finished this cake in a single day with NO trouble (a cake this size usually lasts us three or four days). We just couldnt stop eating it!

"Three Bs" blog posted this recipe a few days ago and it caught my eye (she has some great recipes). She made it with a combination of raspberries, blueberries and strawberries and her beautiful photographs encouraged me to give it a try.

I used all strawberries which added to the sweetness of this buttery cake.I sure hope you give it a try, you will NOT be disappointed. Make the fruit filling first. In a heavy bottomed sauce pan, mix:

12 ounces of frozen raspberries (I used 12 ounces of frozen strawberries that I chopped finely in my food processor).
1/4 cup granulated sugar (I used 1/3 cup)
1 tablespoon cornstarch
Heat the above ingredients, over medium heat, stirring until it is thick and bubbling. Set aside while you make the batter.

Cake Batter:

2 & 1/4 cups all purpose flour

3/4 cup white sugar

3/4 cup COLD butter sliced in to thin pats

The directions say to use a pastry cutter, but I put the flour, sugar and butter in my food processor and pulsed until I had fine crumbs (much easier). Remove 1/2 cup of these fine crumbs and set them aside. To the remaining crumbs, add:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg

3/4 cup buttermilk (no substitutions)

1 teaspoon vanilla extract (my addition)

Mix the above ingredients into the four/sugar/butter crumbs and mix only until everything is good and moist (dont over-mix).

Preheat your oven to 350 and grease and flour a (2 piece) 10" round tart pan (I used Bakers Joy spray). Using your fingers, press 2/3 of the batter into the prepared tart pan, pushing the batter evenly across the bottom and one inch up the sides of the pan (flouring your finger tips helps here).

Once you have the batter spread out and pushed up on the edges, gently pour in the fruit filling and spread it around the bottom. With the remaining 1/3 of the batter, place small pieces of batter in an irregular pattern on top of the fruit (I used a one teaspoon measure to get the right size). Be very careful not to push the batter pieces down into the fruit, you want them to float on top of it as much as possible. Finally, sprinkle the reserved crumbs over everything. Bake in a 350 oven (I placed a heavy cookie sheet under my tart pan) for 30 to 35 minutes (my oven took 35 minutes). The finished cake will be golden brown and smell heavenly!! I am certain that any fruit would work with this coffee cake; the strawberry version would be hard to beat though! When the cake is done baking, place it on a cooling rack for 15 minutes before you take it out of the pan.

Ingredients
For every 2 kg boneless fresh beef or lamb meat / do not wash the meat.
8 tablespoon salt (or 4 if drying indoors)
2 tablespoon turmeric
1 tablespoon ground hot red chili pepper
Olive or veg. oil for brushing if drying outdoors
More olive oil for quick frying (if not freezing)

Soya are the healthy fibre rich protein food for the vegetarians. I live having them in all gongura which is tangy leafy vegetable. It tastes amazing when combined with other vegetables such as Indian cucumber( dosakaya), potato, beans etc., I have made this in all kinds and I will post all these recipes very soon. Now coming to healthy spinach and soya chunks curry. You can have this with roti or pulka or rice. Coming to recipe

Ingredients
Spinach 3 cups
Soaked washed and drained out sous chunks( soak for atleast 30 min)
Water as required
Cumin seeds 1/2tbsp
Mustard seeds 1/2tbsp
Coconut powder 1/2 tbsp
Oil 2 tbsp
Red chili powder 1/ 2 tbsp
Coriander powder 1 tbsp
Garamond masala pinch
Tomato finely chopped 1 cup
Turmeric pinch
Coriander or cilantro chopped 2 tbsp
Green chili 1

Method
Heat oil in a pan and add cumin, mustard seeds and allow then to splatter. Now add onions, green chili, Turmeric and ginger garlic paste and mix well. Cook under medium flame until onions are tender. Now add soya chunks and cook them till the raw flavor escapes. Now add tomato and cook till it becomes Mushy. Add spinach close the pan with lid and cook for 15 min under medium to low flame till all the ingredients are completely cooked then add red chili powder, salt, coriander powder, coconut powder and Garamond masala and mix well. Add 160 ml if water and close the pan with lid and add cook for atleast 5 min under low flame. Now the curry is ready to serve. Garnish with cilantro and serve with love. Hope you like my recipe.

Girl Scout Cookie season is winding down here so Ill be sure to stock up on extra Thin Mints so I can make more of these fun cupcakes. Chocolate cake with a Thin Mint truffle filling, creamy mint buttercream frosting, and a Thin Mint Cookie surprise lining the bottom of each cupcake.



Blend crushed Thin Mints and cream cheese until fully mixed. Shape into 1" balls, place on a baking sheet, and refrigerate while making the batter.


1) Preheat oven to 350 F. Line 24 cupcake wells with paper liners. Place a Thin Mint cookie in the bottom of each liner.
2) Combine flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.
3) Beat sugar and melted butter together on medium speed until well combined.
4) Add eggs and beat to combine.
5) Beginning with the flour mixture, add flour and milk alternately with three additions of flour and two additions of milk, beginning and ending with flour. Beat until just combined.
6) Fill cupcake liners 1/3 full with batter. Place Thin Mint truffle in the center of each and top with more batter until 2/3 full. Bake in preheated oven for 19-26 minutes or until tops of cupcakes spring back when lightly touched.
7) Cool in pan on rack for ten minutes, then remove from pan and transfer to a wire rack to cool completely.
8) While cupcakes are still warm, melt Andes baking chips and heavy cream in a saucepan over low heat until smooth. Spread a thin layer of chocolate on top of each cupcake.


1) In a large mixing bowl, cream butter for 45-60 seconds.
2) Add powdered sugar and beat until the mixture comes together.
3) Scrape down the sides of the bowl and add heavy cream, peppermint oil, and food coloring (if desired). Beat until combined and then beat an additional 45 seconds. If necessary, add more powdered sugar for desired consistency.

Come see more of me HERE

Recently, some blogger awards have been coming my way :) Instead of doing several posts to cover them, I have decided to dedicate this one page to all the dedications that have come my way...Until now, I have not mentioned or displayed any of the badges.

For one, since I am not too up to date on Technorati, I dont even realise that someone has linked up to me, or mentioned my blog. Secondly, I appreciate each one of you who think of me to say something nice, and I really value those nice vibrations coming my way, even if it is only via the internet.

If I had to select any particular blogger to pass on the awards to, it is a tough task for me, as I feel each one is doing their best in their own way - Cooking and caring for their family, taking the trouble to photograph the dishes with husband and hungry kids waiting to be served, the blogger herself/ himself resigning to cold food or microwave warmed food as it would have gotten cold while taking the time to capture it on the camera, and then taking time to write about it, responding to comments....it is clearly no mean task. Hence I do not consider myself in any position to judge who is a Yummy Blogger or who deserves an award of Excellence, or who is a Nice blogger....each one is yummy, excellent and nice in their own way!


However, with deep gratitude I display all the badges (and occasional press mentions) on this page :)

Mentions

Mid-Day - Mumbais Daily Tabloid
Gauravnomics - Desi Blog of the day
Interview on Cooking Goddess

Awards

In case I have missed your award, please leave a link in the comments, and I shall update the page promptly.


From Shaheen of Malabar Spices & Shubha of Chukti Bhar Pyaar

From Deeba of Passionate About Baking

When I asked Indira a couple of months ago, what she thought of Chillies as a theme for JFI amongst some others, she gave a double thumbs up! After all which person from Andhra worth his / her salt will not light up with excitement at the thought of chillies...

For detailed information on varieties of chillies in India with pictures, read this post from the cooks cottage and my write-up on Indias pride - Bhut Jolokia.



Bloggers used a variety of chillies ranging from fresh green and red, Thai, Bedgi, Kashmiri, Poblano, Chipotle, Anaheim, Yellow banana peppers, bell peppers, chilli powder, chilli sauces, etc. in total 62 63 64 65 entries. Thankfully no one used the Bhut Jholokia, or else theyd me cursing me for using Chillies as a theme!

I hope the round up has managed to cover all the participants as almost half of them kept landing in spam, and guess I have managed to fish all of them out. Just in case you find your entry isnt featuring here, please mail me and I shall include it promptly.

SNACKS

Mirchi Bajji - Cinnamon from Cinnamon Trail
Long green chillies stuffed with peanut – tamarind mix, dipped in batter and deep fried to make a spicy, crispy snack.

Mirchi Bajji – Rajini, Swagruha
The all time favourite snack in Hyderabad in which long green chilllies are stuffed with either a tamarind-sesame paste or peanut powder or potatoes, dipped in batter and deep fried – served with tomato ketchup or coconut chutney

Stuffed Chilli Bajjis - Prema, Premas Cookbook
Green chillies stuffed with spiced potatoes, dipped in batter and deep fried

Jalapeño popper – Roops from Delectable Delights
Jalapeño peppers stuffed with cheddar cheese and wrapped in prosciutto or zucchini slices, grilled instead of deep fried, making them a healthy alternative indeed.

Grilled Jalapeño poppers - Sig, Live to Eat
A simple party starter using only three ingredients is originally a Mexican recipe. You cant go wrong with this one! Cheese complements chillies perfectly, right?

Beer Battered Aachaar stuffed Peppers - Zlamushka, Sweden
This self proclaimed chilli addict has a blog all about spices and spicy food. No wonder her recipe rates all five stars on the spicometer - the name says it all!! But if you are a spice lover, you must try it out.


PICKLES, CHUTNEYS & OTHER ACCOMPANIMENTS

Pandu Mirapakaya Pachchadi – Suma Gundlur from Veggie Platter
Fresh red chillies ground with tamarind and salt, seasoned with mustard seeds and asafoetida to make an easy traditional Andhra pickle, a perfect accompaniment to rice.

Pandu Mirapakaya Pachchadi - Priya , Akshayapatram
Fresh Fresno peppers pickled using same ingredients as above but made made the rustic way aka hand pounded

Mirchi in ajwain - Raji, Talimpu
Vaamu Lo Mirapakayalu - Tender mild green chillies slit and seasoned with coarsely ground ajwain and salt, preserved in oil

Phodnichya Mirchya -Tee, Bhaatukli
A traditional Maharashtrian recipe passed on by Tee’s grand mom, this has green chillies and potatoes sautéed in seasoned oil. A coarse peanut powder gives it the crunch and the grated coconut a boost a flavour. This is to be had in small quantities along with the main course.

Mirchi cha Thecha - Madhuli, My Foodcourt
Dark green ‘lavangi’ fiery hot chillies grilled on a flame, coarsely ground with cumin seeds and mixed into yogurt, seasoned with sugar and salt- to be served with sago khichdi or bhakri, surely not for the faint hearted

Zhanzhanit Thecha – Aarti, Aarti’s Corner
In Aarti’s words- “Zhanzhanit- meaning extra spicy in Marathi is an exclusive word used for chilli preparations , mostly the ones that are so hot that it makes one cry while eating.” Thecha is a traditional Maharashtrian chutney prepared from fresh green chillies. This one has peanuts and garlic too, goes perfectly well with bhakris.

Zhanzhanit Kolhapuri Thecha - GV Barve, Add Flavour
A Kolhapuri version of Thecha made with red chilli powder and garlic pounded together the traditional way.

Chilli Chutney - Pravs, Simply Spicy
A spicy accompaniment for idlis, dosais and even chapatis, this is made using Serrano peppers and sesame seeds and a traditional tadka to top it.

Milagai Chutney – Pearlin, Purl up and Crochet
A spicy chutney made using pacchai milagai ie. Fresh green chillies ground with tamarind, asafoetida and salt, and a traditional South Indian tempering – perfect with curd rice.

Chipotle Chilli Chutney - Indira, Mahanandi
A simple spicy chutney made using Chipotle chillies, cherry tomatoes and garlic cloves. This one with a smoky flavour goes well with chapatis as well as fries, says Indira.

Chilli garlic - Coffee, Spice Café
This is an interesting mix to stock in the refrigerator. A simple coarse mix of fresh red chillies and garlic pods that can be used in Chinese and Italian cooking alike. Nice tip, coffee!

Milagai Podi – Kanchana, Married to a Desi
This hot chilli lentil powder is a staple in all Tamil homes where it is available at all times to dip idlis and dosais into, without going into the rigors of making freshly ground chutney at tiffin time. At meal time this powder is mixed with gingelly oil on the plate itself. The spice quotient can range from mild to really fiery depending on the preference of each household.

Puli Milagai – Suganya, Tasty Palettes
A traditional pickle / chutney made using fresh green chillies and tamarind as the name suggests (in Tamil), with a bit of jaggery to take the edge off – goes best with dosais or even curd rice.
In Suganya’s words – “Spicy green chillies are simmered in tamarind with, surprisingly, very few spices. Don’t be alarmed by the amount of chilli in the recipe, after all, it is the star of the recipe. The recipe is put together with ingredients that takes care of the spiciness leaving you with mildly spicy and tangy sauce with a hint of sweetness from the jaggery.”

Puli Milagai - GV Barve, Add Flavour
Gayatri ji makes the South Indian pickle with green chillies in an instant tamarind-jaggery gravy.


Pickled green chillies - Dee, Ammalus Kitchen
A tangy green chilli pickle seasoned with pickling spices and cooked on the stove top after which it is ready to be served with ghee rice.

Madhur Jaffreys green chilli pickle - Pelicano, Elaichi Etcetera
Sliced green chillies seasoned with mustard seeds, red chilli powder, ginger and lemon juice made over a few days under a sunny spot.

Instant green chilli pickle (Mirchi ka achaar) -Anita, A Mad tea party
This pickle is made with medium hot green chillies seasoned with mustard seed and fenugreek seed powders and lime juice, best had in small quantities while the chillies are still crispy.

Pickled green chillies - Madhavi, My Veggie World
A very simple technique using vinegar and salt to pickle deseeded green chillies. These chillies can then be used to spice up any bland meal.

Chilli Thokku - Sheela, Delectable Victuals
This is no ordinary thokku. Creative as she is, Sheela adds her own touch by using dried hibiscus flowers for colour and unusual flavour along with ancho-pasilla chillies and green chillies to make this delicious pickle.

Molagu Thottu Kootan (Green chilli chutney) - Shaheen, Malabar Spices
The name implies that "a curry to be tasted (not poured)" - explains Shaheen. This chutney has the flavours of onions, garlic, ginger, tamarind and green chillies mainly and is best served with ghee rice or rotis.

Thayir Molagai - Ammupatti, Ammupattis Thoughts
These are green chilies marinated in curds and sun dried. In Ammupattis words - "Curd rice garnished with fried thayir molagai tastes heavenly." and Im sure the well marinated home made chillies are any day better than the store bought ones.

Kanthari Mulagu Chammanthy - Green chillies, Curry Bytes
The blogger tells an interesting tale about chillies and childhood and shares the recipe for a chammanthy made with Thai chillies, shallots, coconut oil and salt.

Red chillies and cilantro pickle - (Kothimeera, Pandu mirapa Pacchadi) - Vani, Batasari
A traditional Andhra pickle recipe using fresh red chillies, coriander leaves and tamarind with tadka. This pickle needs no refrigeration.

Chilli Potato Pepper Salad – Padmaja, Spicy Andhra
New potatoes and peppers baked and seasoned with red chilli flakes, green chillies and black pepper to can a spicy start to any lazy weekend.


MAIN COURSE

Mirchi Ka Saalan – Viji from Vcuisine
Banana peppers or mild large green chillies and kidney beans in a tangy tomato gravy thickened using groundnut and sesame seed powder, this is a traditional Hyderabadi recipe served hot with rotis.

Mirchi Ka Saalan – Rajini, Swagruha
A Hyderabadi curry made with whole large green chillies sauteed and cooked in a tangy creamy gravy best served with a Hyderabadi biriyani, when chillies are in season in winters.

Manasis Mirchi Ka Saalan - Manasi, A Cook @ Heart
The very fact that Manasi pulled this recipe out of the ten she had for this Hyderabadi curry makes me feel that it is surely worth a try. Serrano peppers and red & green bell peppers in tangy creamy sauce sure sounds good!

Priyankas Mirchi ka Saalan - Priyanka, Lajawaab Aahaar
Another version of the saalan, this one including eggplant.

Mirchi Besan bhaji – Asha, Foodie’s Hope
Banana peppers and large green chillies in a tangy creamy gravy made using chickpea flour, served as an accompaniment to rotis / Indian breads along with a cool yoghurt raita
Also check out her version of Mirchi ka saalan

Peppers Stuffed with Potatoes and Peanuts – Jai & Bee, Jugalbandi
As the name suggests, steamed Anaheim peppers are stuffed with a mix of mashed potatoes, peanuts and freshly ground spices, and grilled. This can be served with rotis or rice and kadhi.

Chilli Paneer – Vanamala, Nalapaka
An Indo-Chinese Paneer recipe made with green and yellow bell peppers, spice up with green chillies and green chilli sauce – great as a snack or as a party starter!

Chilli Gojju - Lakshmi, Taste of Mysore
Green chillies, coconut and onions in a spicy gravy to go with rice pooris

Stuffed Capsicum - Ammupatti, Ammupattis Thoughts
Green bell peppers stuffed with spiced mashed potatoes and steamed or baked

Capsicum Paruppusili- Sheela, Delectable Victuals
Sliced bell peppers sauteed with steamed spicy lentil paste to make a traditional Tam Bram vegetable dish.


OTHERS

Poached eggs in spicy tomato and chilli sauce (All day breakfast) – Sajeda from Chachi’s Kitchen
Green chillies and red peppers sautéed with spring onions and tomatoes onto which eggs are broken and half cooked – served on toasted ciabatta bread

Chilli pepper wraps – Swaha Miller, The Miller Melting Pot
Poblano peppers and yellow banana peppers stuffed with two cheeses into soft flour tortillas to make spicy cheesy wraps.

Jalapeño pie – Lisa, Food and Spice
Made from jalapeños fresh out of Lisa’s garden and just four ingredients in all, this pie is a great idea for an light dinner, and of course spicy too!

Zucchini and green chilli soup - Chocolate Lady, Inmolaraan
A most exotic and beautiful soup made using the most unique combination of ingredients viz. Zucchini, beet greens, cashews, hemp seeds, herbs and ofcourse chillies.




Yelimicha Sevai - Raagas was one of the first entries Id received and sadly it got left out. Here it is - a lemony, spicy Indian rice noodles that can be had for a light dinner or at tiffin time!

Chilli and rosemary smashed potatoes – Sajeda from Chachi’s kitchen
Whole potatoes boiled and smashed with their skins, seasoned with chilli-garlic-rosemary oil and baked until crispy.

Endimirapakaya Pappu (Red Chilli Dal) – Srivalli, Cooking for all seasons
A traditional Rayallaseema recipe made using yellow lentils (tur dal). Cooked dal is made tangy using tomatoes and tamarind, the dozen dried red chillies give it the fire. This one surely needs some company such as bland rice, only the brave-hearts can have it as it is.

Fish curry – Shn, Mishmash!
Fish curry with a Kuttanadan touch prepared Kerala style, is spiced using both fresh green chillies and red chilli powder. In Shn’s own words – “Also known as Meen Mulakittathu, Meen Vattichathu, Red Fish curry, this fish curry is made without coconut milk and it’s actually poetry in red chilly powder and Kudam-Puli / Gamboge infused with the intense and unique flavour of coconut oil and the wonderful aroma of curry leaves.”

Kerala Fish Fry - Nagalakshmi, For the Cook in Me
Fish pieces marinated in a spicy chilli paste and deep fried in coconut oil to crispy perfection

Chidambaram Gothsu – Lavannya, Cookery Corner
Eggplant and onions cooked in a tangy tamarind gravy spiced with both red and green chillies, best served with a Tamil style Ven Pongal or even dosais / idlis

Homemade citron pickle (Naarthangai Oorugai) – Bharathy, Spicy Chilly
A delicious homemade South Indian pickle made with the citron fruit spied up with fresh green chillies as well as red chilli powder, using very little oil.

Mushroom curry – Prajusha, Magic Kitchen
Mushrooms marinated in a spicy red-chilli and shallot paste, seasoned with spices and served with Indian bread like chapati

Spicy bottlegourd fritters (Sorakaya Boorelu) – Jyothi, Andhra Spicy
Grated bottle gourd spiced up with green chillies and other condiments, mixed with rice flour, flattened into pooris and deep fried. Makes an excellent spicy snack, especially in rainy weather over hot cup of Indian spiced tea.

Spicy Sunday meal – Hima, Snackorama
A variety of spicy pizzas, made with various toppings such as pickled jalapeños, bell peppers, tomatoes and pineapples along with a yummy pasta dish made with Indian spices and of course plenty of green chillies

Jalapeño deviled eggs - Chandrika, Akshaya Patra
These deviled eggs are truly devilish as in hot, because the yolks are spiced with jalapeño paste amongst other ingredients. The yolks turn a brilliant green colour under the influence of chillies.

Chatpatta Bhel - Anu-Sachin, A pinch of this & A dash of that
A popular Indian street food made using puffed rice as a base with onions, tomatoes, potatoes and a variety of chutneys. Here it is made super spicy using both chopped green chillies and some red chilli powder.

Paneer Do Piazza - Meeta, Whats for lunch honey?
A roti accompaniment with paneer as the main ingredient, cooked with two types of onions and subtly spiced with dried red chillies.

Mirchi-pudhina-cheese Parathas - Musical, Musicals Kitchen
Musicals special paratha combination where the dough is spiced with green chillies and stuffed with grated mozzarella cheese.

Masoor Dal with Mirchi - Musical, Musicals Kitchen
A Bengali recipe for dal which is spiced with green chillies and of course seasoned with paach phoron.

Batata Song (Spicy potato curry) - Ashwini, Food for Thought
A traditional Konkani recipe for a potato curry spiced with a red chilli-tamarind paste. The secret of this recipe is Byadagi chillies that impart more colour and less fire.

Bean Chilli Enchiladas - Nupur, One Hot Stove
Flour tortillas spread with salsa verde and stuffed with roasted Poblano peppers, beans and cheese makes a gooey filling dinner and tastes great when accompanied by your favourite chilled beer.

Lemon Pickle - Elle & Chikki, Lemon and Chillies
A simple lemon pickle spiced with red chilli powder and allowed to mature in the sun for about 5 days, can be stored in refrigerator and used when needed.

Gobhi Manchurian - Rajitha, Hunger Pangs
Cauliflower florets dipped in batter, deep fried and rolled in a spicy chilly gravy to make this popular Indo-Chinese dish.

Bibim Guksu - Mathy, Virundhu
Mathy prepares this dish using soba noodles, loads of veggies and a spicy sauce to go with it.

Peach lassi with cayenne pepper – Pintoo, Zaayka
A popular Indian yogurt drink made exotic by blending in peaches and some cayenne pepper for an extra kick.

Chilli hot chocolate - Savithri, Savithris Spot
Savithri has combined some Mayan, Parisian and Indian elements into her hot chocolate thats extra rich with melted dark chocolate and cocoa powder. Spices like cloves and cardamom give it the exotic taste and finally the pinch of chilli powder to kick it up another notch as Emeril would say!!

And from yours truly - Pavakkai Pitla, a traditional Tam Bram bitter gourd in gravy made with freshly ground spices

Other hot reads:
Ancient Mexicans ate spicy food
Capsicains health benefits
Growing chillies in containers or grow bags

The cover of Me, DNAs Sunday Magazine Supplement surprised me by featuring Chillies on their cover page on 5th August! Did they know of our hot little secret??

Leaving you with a great song from the band - Red Hot Chilli Peppers- who else?



Over to Sharmi at Neivedyam for JFI - Rice.