Spicy Chilli Hot Chocolate

I love shopping online at jabong. When bharathy asked to send entries for her spicy recipe event, i wanted to prepare a recipe with red chilli, just to suit her blog logo! i tried chilli bread sticks, chilli-mint flavored paneer. no dish looked sexy and hot with dry red chilli!



I still do not know, whether bharathy will accept my entry or not, as the deadkine for the submission  just closed yesterday.



serves - 3
preparation and cookin time - less than 5 mins

Ingredients:

Dark chocolate - 45 gms
Milk - 250 ml
Red chilli flakes - 1/2 tsp
Cinnamon - 1" inch size stick
Sugar - 4 tsp

Method:

Heat Milk in a pan, add dark chocolate and cinnamon stick and keep stirring, till the chocolate melts.

add sugar and mix well. bring the milk to boil and reduce the flame. let the chocolate milk simmer for about 1 or 2 minutes. finally remove the cinnamon stick and add red chilli flakes. remove from the flame. Serve hot to your loved ones.
 

Note:

To prepare dry red chilli flakes, take 3 o 4 dry red chilli and remove the stalks of the red chillies. grind coarsely so that you get chilli flakes.

Just a pinch of chilli flakes will do for a serving.

Easy Paruppu Rasam / Rasam Sadham

When it Rain's, I prefer to have hot rasam with steaming hot rice. It can be prepared fast, and there is no way of getting complaints on it from my hubby when served with appalam. Whenever i had fever, my mom comes with a bowl of this hot rasam sadham and feed's me with her hands. soon after getting 5 mouthfull of mom's rasam rice, i could feel refreshed. whats more you need than your mom's hand fed rasam sadham when you are ill. Yesterday it was my turn, to feed my little son, who got fever. i could see, how he turned active and fresh after having this rasam sadham with ghee. Mom's Rasam Sadham are always special to everyone. Isn't it?

Ingredients:

1. Tuvar Dal - 3 tbsp's

2. Tomato - 1

3. Ghee / Clarified Butter - 1 tsp

4. Cumin - 2 tsp's

5. Asafoetida powder - 1/4 tsp

6. Rasam Powder - 2tbsp's

7. Water - 1 and half cup's

8. Chopped Corriander Leaves - 2 tbsp's

9. Turmeric Powder - 1/4 tsp


Method:

1.Pressure Cook the Tuvaram Paruppu / Toor / Tuvar Dal with 1/2 cup of water and a pinch of turmeric powder with a small drop of ghee. for about 4 whistle's or till the dal is cooked well.

2.Heat a pan, add a tsp of ghee, add cumin seeds and asafoetida powder. wait till the cumin seeds are roasted.

3.Now add the chopped tomato and saute them along cumin in ghee.

4.Add the Pressure Cooked Toor Dal and one and half cup's of water and stir well.

5.Add Turmeric Powder, Rasam Powder and salt.

6. Add Chopped Corriander Leaves and Let the rasam get heated. do not let it to boil.

Serve Paruppu Rasam Hot over Rice with a tsp of ghee. Make Pappad's and serve it along.

Pumpkin Soup

I was intoduced to Pumpkin, through Cindrella's Carriage. Every Girl would have dreamed to have a Carriage, Glassy Shoes, and ofcourse Prince Charming. Anyway in reality we get all in little size or some compromise have to be done.  coming to the topic, i cook pumpkins only during Pongal, and thats Sundu Curry. After looking at all your Pumpkin Soup's, i could'nt resist more in trying it. here it is..

My Recipe is so simple, i just sauted the pumpkin cubes in two spoons of oil and grinded them by adding little water. then i made them boil and added little pepper and salt.

Yes, you guessed it right, such a lazy recipe. no onion's, no cream, nothing. yet it was so delicious and iam going to try next time with little addition's.

Here are some versatile sides of Pumpkin-

Courtesy-Wiki

Canadian and American:

When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holiday.

Middle East:

Pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin.

In South Asian countries such as India:

Pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa.

China:

The leaves of the pumpkin plant are consumed as a cooked vegetable or in soups.

Australia:

Pumpkin is often roasted in conjunction with other vegetables.

Japan:

Small pumpkins are served in savory dishes, including tempura.

Thailand:

Small pumpkins are steamed with custard inside and served as a dessert.

Italy:

Pumpkin can be used with cheeses as a savory stuffing for ravioli.

If you havent tried Pumpkin Soup, Give a shot this Winter.