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Dietician Sheela Seharawat

Love Spicy Foods? Here are amazingly spicy Indian foods you should try

Indian cuisine encompasses a wide variety of regional flavors and rich mix of herbs and spices that have been a gift to the subcontinent since primitive days. Given the diversity of the land to its many cultures, traditions, faith, people, soil type, climate and occupation the dishes and the cuisine vary from each other and use locally available spices, herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot.
Here are some spicy Indian recipes that you all will enjoy and serving:

1. Spicy Kolhapuri Vegetable
A North Indian delicacy known for its rich flavor and colour, Kolhapuri Vegetables is a spicy combination of masalas mixed with chopped vegetables. Flavored with the richness ginger and garlic and the goodness of fresh vegetables, if you love spicy food try this out. You could customize the level of spiciness depending on your taste from mild to heavy.
Ingredients:
Vegetables to boil:
French beans, chopped : ¼ cup
Carrot, chopped : ¼ cup
Green peas : ¼ cup
Cauliflower florets : ¼ cup
Potato, chopped : ¼ cup

For Kolhapuri Masala
Dry Coconut, grated : 2 tbsp
Dry Coriander Seeds : 1 tsp
Dry Kashmiri Red Chilli : 2
Cashew nuts : 3
Sesame Seeds (til) : 1½ teaspoons
Cinnamon : ½ inch piece
Cloves : 2
Black peppercorns : 3

Other Ingredients
Oil : 2 tbsp
Medium sized onion, finely chopped : 1
Ginger-garlic paste : 1 tsp
Medium sized tomatoes, finely chopped : 2
Capsicum, cubed (colour of your choice) : ½
Turmeric : ½ tsp
Salt : to taste
Fresh coriander leaves, chopped : 2tbsp

Cooking Method:
Dry roast all ingredients listed in masala section in a pan until the masalas releases nice aroma. Remove from heat and transfer them to a plate and let them cool at room temperature.
Add roasted spices in a small jar of a mixer grinder and grind until smooth powder.
Cut all the vegetables lengthwise and boil potato, French beans, and carrot and green peas in salted water until 90% cooked. They should be crunchy and not mushy.
Heat 2 tablespoons oil in a pan over medium flame.
Add onion and sauté until it turns translucent. Add ginger-­garlic paste. Sauté for a minute.
Add capsicum, chopped tomato and salt, Sauté until tomatoes turn soft.
Add to it Kolhapuri masala powder and turmeric powder. Mix well and cook for about a minute.
Add boiled vegetables and water, Cook until you get the desired consistency of gravy.
Garnish Veg Kolhapuri with fresh coriander leaves.
Serve hot.

2. Cabbage Koora

A specialty from the Andhra, Cabbage Koora (Koora meaning Subzi), is spiced with green chillis and can be enjoyed directly, with rice or roti or along with a bowl of yoghurt.

Ingredients:

Cooking oil : 3 tablespoons
Dried red chili peppers, broken into pieces : 2
Skinned split black lentils (urad dal) : 1 tablespoon
Split Bengal gram (chana dal) : 1 teaspoon
Mustard seed1 sprig fresh curry leaves : 1 teaspoon
Asafetida powder : 1 pinch
Green chili peppers, minced : 4
Head cabbage, finely chopped : 1
Frozen peas (optional) : 1/4 cup
Salt : to taste
Grated coconut : 1/4 cup

Cooking Method:

Heat the oil in a large skillet over medium-high heat; fry the red chili peppers, urad dal, chana dal, and mustard seed in the hot oil.
When the urad dal begins to brown, add the curry leaves and asafetida powder; stir.
Add the green chili peppers and continue cooking 1 minute more.
Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes.
Toss the coconut into the mixture and cook for 2 minutes more.
Serve immediately.

3. Chilli Pepper Chocolate Mousse
A delectable dessert served cold, is a perfect complement to the chocolate by chilli peppers and provides a perfect little kick without overpowering the dish. Chocolate and spicy food lover must try this.

Ingredients:

Silken tofu, drained : 1 packet
Cocoa powder : 1/3 cup
Maple syrup : 1/3 cup
Vanilla extract : 2 tsp
Peanut butter : 2 tsp
Chili pepper flakes : 1/4 tsp
Berries, fresh or frozen

Preparation Method:

Put everything into a blender or food processor, except the berries and blend until smooth. Mix with a spoon after blending to make sure everything is incorporated.
Pour into bowls or decorative glasses.
Refrigerate for at least two hours. The flavors develop more the longer it sits.
Top with the berries or any desired fruit. Also good with vegan whip cream or some crushed nuts. Sprinkle a bit more chili flakes if you like an extra kick.