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WELCOME TO SPICY TIPS – An Indian Recipe Blog!

Spicy Tips is a guide to authentic Indian cuisine recipes. These homemade easy Indian recipes are made with very simple and easily available ingredients. Our recipes include Indian vegetarian recipes, Indian non-vegetarian recipes that are quick and easy to make. The best part about simple Indian recipes is that, one can always substitute a spice with another spice or a vegetable with another vegetable and still enjoy an awesome Indian meal.

Aloo Matar

June 11, 2010

Serves 2

You will need:
1 large potato – cubed into ½ inch pieces
1 medium tomato – finely chopped
½ cup peas (fresh or frozen)
1 tbsp ginger garlic paste
2 finely chopped green chilies
1 pinch asafetida/ hing
1 tsp cumin seeds
½ tsp turmeric
1 tsp chat masala
½ tsp cumin powder
½ tsp red chili powder (optional for added spiciness)
½ tsp garam masala
1 tsp coriander powder
10 sprigs of finely chopped fresh cilantro
1 cup water
2 tbsp oil
Salt to taste

Heat a pressure cooker on medium heat.
Add oil, add the cumin seeds to the hot oil.
Add in the turmeric and asafetida, stir and add in the onions fast.
Add a little salt so that the onions cook faster.
Add in the chopped tomato and green chilies.
Cook covered till the tomatoes get soft.
Add the chopped potato pieces and coat them well the onion and tomato mixture.
Add the dry spices (chat masala, cumin powder, chili powder, garam masala and coriander powder). Mix well for 30 seconds.
Add water, adjust the salt, close the pressure cooker and let 1 whistle.
Let the pressure go down and open the cooker.
Turn on the heat again and add the peas.
Cook for 5-10 min depending how thick you want the gravy to be. However, there won’t be much gravy, but if you don’t like it too dry, add a little more water.
Garnish with chopped cilantro.

Serve hot with rotis, chapattis, naan or puris.


Mutton Curry

April 8, 2010

This is my husband’s favorite dish and special thanks to my mother-in-law for giving me this recipe.

You will need:

2 medium sized onions (slice)
2 medium sized tomatoes (Quarter)
250 gms of mutton pieces (Small)
2 spoon Garlic paste
1 spoon Ginger paste
1/4 tsp Turmeric
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala Powder
1-2 bay leaves
2-3 black pepper corns
2-3 elachi
2-3 cloves
1 cinnamon stick


Put oil in pressure cooker.
Add bay leaves, black pepper, elachi, cloves, cinnamon.
Add the onion and fry till golden brown.
Add mutton, ginger, garlic and salt, fry till water evaporates.
Add the tomatoes, turmeric, chilli powder, garam masala powder.
Put cooker lid on and let it whistle once.
Let cool and open lid.
Add water according to quantity, cook for a while and add chopped coriander leaves.

Serve with dosa/chapatis/parathas/rice.

Jowari Bhakri

March 21, 2010


Jowari also known as millet has an amazing nutrition value and since it has no gluten, it is great for people with diabetes. Love Bhakris and find it too hard to make it yourself? Well this is a great method to make it without a mess. Enjoy!

Serves : 2

You will need:
1 measure jowari atta/flour
1 measure water
Salt to taste

1. In a deep pan/wok boil 1 measure of water and add salt.
2. Lower the flame/heat and start adding the jowari atta/flour.
3. Now starts the process of preparing the dough.
4. Keep stirring as you add the atta/flour to avoid lumps.
5. If the dough gets too sticky you can add some dry jowari atta/flour.
6. The consistency of the dough should be firm enough to form a ball, which makes it easy to roll using a rolling pin.
7. Let the mixture cool a bit otherwise you will burn your hands.
8. Divide the dough into 4 balls and roll it flat and round about 6 inches in diameter.
9. You may need some dry jowari atta/flour for dusting while rolling.
10. The edges should be little thin and in the middle little thick.
11. Put the rolled dough on the tava/griddle which has been pre-heated.
12. Turn the dough after a couple of seconds so that it is not fully cooked.
13. The 2nd side should cook for long time.
14. Now put the uncooked side directly on the gas(fire).
15. Now it will start fluffing like a chapati/phulka.
16. But if your bhakri is too thin it will not.
17. You may not get it right in the 1st time but you will then learn how to make the next one.

Enjoy it with any spicy vegetable and some sliced onions on the side.

Hot and Sweet Vegetable and Chicken Soup

March 10, 2010

Serves 4

You will need:
5 cups chicken stock
2 tsp Thai red curry paste
2 kaffir lime leaves, torn
3 tbsp sugar
2 tbsp soy sauce
juice of 1 lime
1 carrot, cut into thin strips
a few spinach leaves, stalks removed
1 cup diced boiled chicken

You can replace chicken with 8 oz diced silken tofu and use vegetable stock in that case.
You can also use lemon grass instead of lime leaves.

1. Heat the stock in a large pan and add the red curry paste. Stir over a medium heat until the paste dissolves.
2. Add the lime leaves, sugar and soy sauce and bring to a boil.
3. Add the lime juice and carrots to the pan. Reduce the heat and let simmer for 5-10 minutes.
4. Just before serving, place chicken/tofu in the serving bowls and add a few spinach leaves. Now pour the hot soup over the chicken and spinach and serve.

Panchranga Pulao

January 21, 2010

Panchranga Pulao is a combination of rice and vegetables. It’s a full meal in one pot. I watched this recipe on Khana Khazana , a cooking show hosted by chef Sanjeev Kapoor.

Panchranga Pulao

Here’s the recipe.
You need:
1 ½ cup basmati rice
2 tbsp of Ghee (Clarified butter)
1 inch piece of cinnamon stick
3-4 Green cardamoms
1 Black cardamom
3-4 Cloves
5-6 peppercorns
1 Bay leaf
1 tsp Cumin seeds
1 Large onion sliced
15 carrot sticks diced
4-5 Green beans diced
8-10 Cauliflower florets
Green peas ½ cup
1 large tomato chopped into big pieces
1 medium green bell pepper chopped into 1 inch pieces
2 cups of water
3tbsp yogurt
½ tsp peppercorns crushed
2 tbsp lemon juice

1. Soak 1.5 cups basmati rice in 3 cups of water for 20 minutes.
2. Meanwhile heat a large utensil on medium high heat.
3. Add ghee to the utensil. Once the ghee is hot add cumin seeds and allow them to sizzle. Now add whole garam masala (cinnamon stick, black and green cardamom, cloves, whole peppercorns, bay leaf) and sauté them for 30 seconds.
4. Add onions and sauté till they become translucent.
5. Add the sliced veggies (carrots, beans, cauliflower, green peas) with some salt and let this cook for 34 minutes. Now add yogurt. Saute and let it cook for 5 minutes. Add 2 cups of water and cover the utensil with a tight lid.
6. Once the water starts boiling, drain the rice and add it to the vegetables.
7. Add salt, chopped tomato, green bell pepper, lemon juice, crushed peppercorns and stir. Cook on medium high without a lid till all the water evaporates from the rice and the rice is almost fully cooked.
8. Now cover the utensil with a tight lid, reduce the flame to the low and cook for exactly 15 minutes. Remove from stove.
9. After 15 minutes, open the lid, and fluff the rice with a fork.
10. Panchranga pulao is ready to serve. Serve with raita or plain yogurt.

Dal Methi

January 15, 2010

Dal Methi is one of my favorites. I prepared this just yesterday and my husband loved it. Love the garlic hint and the combination of Methi and Dal is just amazing. Methi (Fenugreek) is low in Sodium, and very low in Cholesterol. It is also a good source of Protein, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber and Iron. Here is my version. Hope you like it.

Serves 2

You will need:
1/2 cup toor dal
3 cubes frozen methi or 1/4 cup fresh methi
1/4 cup chopped onion
1/2 cup chopped tomatoes
1 tsp cumin seeds
2-3 cloves crushed garlic (optional)
1 dry red chilli
1 pinch asafoetida
1/4 tsp turmeric powder
1/4 tsp red chilli powder or to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Salt to taste
1 tbsp Oil

Wash and soak toor for 1/2 hour.
Drain water and transfer the dal to the pressure cooker.
Add turmeric.
Add 1 cup water and let cook until 1 whistle.
Keep aside.

In a heated kadai/wok, add the oil.
In the warm oil add the cumin seeds and let it splutter.
Add asafoetida, garlic and break the dry red chilli into 3.
Let cook for 10 seconds.
Add the onions.
Cook for another 2-3 minutes and add the chopped tomatoes.
Add rest of the dry spices and cook for 10 seconds.
Add the methi.
Mix well for 2 minutes.
Cook covered for 10 minutes, making sure to stir in between to avoid burning the mixture.
Add salt as per taste.
Add in the dal.
Check the consistency, it should not be too thick or too watery.
Accordingly, add water.
Let cook for another 2 minutes.
Your Dal Methi is ready to be served with rice.

Chicken Kathi Kabab

January 11, 2010

Chicken Kathi kabab is an Indian version of chicken wraps. They can served as snacks of a meal.

For the stuffing
1 ½ cup bite size chicken
½ cup sliced onion
¼ cup shredded lettuce
¼ cup shredded carrots
1 tsp ginger paste
1 tsp garlic paste
½ tsp garam masala
½ tsp tandoori chicken masala
¼ tsp salt
2 tsbp lime juice
1 tsp oil
3 tbsp of mint chutney

For rotis
¾ cup All purpose flour( Maida)
¼ tsp salt
¼ cup water
2 tsp oil

In a mixing bowl add chicken cut into bite size pieces, ginger and garlic paste, garam masala, tandoori masala and salt. Mix this so that the chicken gets coated with the spices. Cover and keep aside at-least for 30 minutes.

In another mixing bowl add all-purpose flour, salt, ½ tsp oil and mix. Now add some water, very little at a time and knead into a soft dough. Add the reaming oil to the dough and give a quick knead. Cover and keep aside for at-least 20 minutes.

Divide the dough into 6 golf size balls and roll them into 8 inch diameter disks (roti)

Meanwhile heat a griddle on a medium high flame and put the rolled roti over it. When bubbles appear, flip and cook it on another side. Cook until both sides have light brown spots on them. Repeat with the rest of the dough.

Heat a medium size skillet on medium heat and add 1 tsp of oil to it. Add ¼ cup sliced onions to the warm oil. Cook them for about 3-4 minutes stirring frequently.

Now add marinated chicken pieces. Cover and cook stirring frequently till the chicken is cooked. Add lime juice, stir and shut the flame. Taste and add more salt if necessary.

Divide the above mix into 6 equal portions.

Take a roti and spread mint chutney over it. On the center of the roti add shredded lettuce, carrots and sliced onions. Add one part of cooked chicken over it and fold the roti from both the sides, just like a wrap.

Repeat the steps with other rotis. Kathi kabab are ready.

Just before serving, heat the kathi kabab on a griddle on a medium high flame for a couple of minutes.

Tips: You can use whole wheat flour instead of all-purpose flour. Alternatively you can used ready-made tortillas.