Capsicum Masala : Bell Pepper Masala

There are some days when I run out of vegetables and I try to do some dish with rice or pulses. I know very lazy to go to the grocery stores. And one such lazy day I had only two bell peppers left over after I had made mushrooms with bell peppers. I thought of making bell pepper masala, which I used to eat in restaurants in Bangalore as Capsicum masala.

First as usual, I browsed through the net. There were so many delicious recipes. But I had to choose any one that was easy and quick. Finally I followed Vahrehvah.com and changed a little bit to my style.

I was not surprised at all, as the dish came out so good and I was happy to hear what V said!!! “You know to make variety of curries to go with chapatti. It is very tasty… I like it”

What more do I want!!! :) Lazy day also paid me well ;)

Ingredients:

1 cup green bell pepper cut into big cubes

1 cup red bell pepper cut into big cubes

1 cup finely chopped onions

2 teaspoon crushed peanuts

1 teaspoon mustard seeds

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/4 inch cinnamon stick

2 cloves

2 seeds of cardamom

1/2 cup dry coconut

1/2 teaspoon red chili powder

1/4 teaspoon turmeric powder

1/2 teaspoon salt

2 teaspoons of oil

Pinch of asafetida

Ginger/ Garlic paste (optional)

-       Dry roast peanuts, coriander, cumin seeds, cinnamon, cardamom, coconut and cloves.

-       Grind all of them together and make it a powder.

-       Heat a pan with oil and add mustard seeds. Once they splutter, add asafetida, onions and sauté it until they turn brown.

-       Add turmeric powder and also add the bell pepper.

-       Don’t over cook bell peppers, once they are half done add the mixture and mix it well.

-       Add salt at the end and mix it well.

Serve it hot with chapatti.

Onion Pakoda

Who doesn’t like fried items? I know too much oil… fat…. cholesterol etc etc. I think it’s ok to have it once in a while when they are made delicious!! This is one of my dad’s favorite. My Dad always asked me to make onion pakoda for him. He likes to eat with his mixture and puffed rice, which we call it “khara Mandakki”. My dad now says that he misses my onion pakoda and says mom doesn’t do that well.:) Well, I know that’s a lie, as I learnt this to make from my mom.

After coming here, this has become a famous appetizer, which I generally make during our potlucks and most of you have already enjoyed and appreciated it. I am glad that it turns out well every time I make them. I think key ingredient for this is dill and also they way you mix the besan with onions.

Here you go with the recipe…. Perfect for winter!!!!!

Ingredients:

1 big onion cut into slices

6 finely chopped green chilies

1 cup finely chopped cilantro

1 cup finely chopped dill (optional)

1/2 teaspoon cumin seeds (optional)

1/2 teaspoon rice flour

3 to 4 teaspoon besan/gram flour

1/4 teaspoon salt

Water to mix

Oil to deep fry

- In a medium size-mixing bowl, add onions, green chilies, cilantro, dill, and cumin seeds.

- Mix it well with rice flour, now add 1 spoon of besan at a time and start mixing it. Sprinkle little water a little and make sure you don’t add too much water or too much besan. Onions contains water, so after sometime it leaves out water.

- The mixture should be thick and you should see more of onions and battered with besan.

- Add salt and mix it well.

- Heat the oil in a frying pan and start putting the mixture in oil one by one.

- Just drop it in oil and it will get the shape of the onion.

- Fry it until turned golden brown.

- Make sure you take them out on paper towel to take out oil.

Serve it hot with tomato ketchup.

Alu Gobi

Yet another Punjabi dish which is very popular in North India. Alu Gobi can be made in two varieties that is dry or with gravy. I like dry the most. I tried this for the first time in my kitchen after eating it in one of my close Punjabi friend’s house. P cooks awesome Alu Gobi and I tried to follow her recipe.

Once I had been to P’s house and she was about to make Alu gobi. I said wow, I like it! And I helped her cutting gobi and alu. I learnt the whole process of making alu gobi watching her.  Sometimes it’s good to watch someone making the dish rather than trying all by yourself with a recipe from the Internet. The key when you are making alu gobi dry is you got to cook it in low flame and keep stirring it every two minutes.

I love going to her place as I get to eat her tasty alu gobi and play with her lovely kids, whom I basically call my kids!! :)

Ingredients:

1 cup of Gobi cut into chunks

1 cup of Potatoes cut into cubes

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon red chili powder

1/2 teaspoon mango powder

1 finely chopped tomatoes

1 finely chopped onion

2 teaspoon finely chopped garlic

1 teaspoon grated ginger

2 finely chopped green chilies

5 curry leaves

1/2 teaspoon salt

2 teaspoons of oil

Pinch of asafetida

1 small cup finely chopped cilantro

-       Heat a pan with oil. Add mustard, cumin seeds and once they splutter add curry leaves, green chilies, ginger, garlic and asafetida. Sauté it for 1 minute.

-       Add onions and fry until they are golden brown add turmeric powder and add tomatoes and mix well and close the lid. Let it cook in low flame for 2 minutes.

-       Now in a small bowl with 2 teaspoons of water add coriander, red chili, mango powder and salt. Mix it well and add the mixture of water into the pan. (To avoid the masala getting burnt, I mix it with water)

-       Cook until the oil gets separated.

-       Now add the potatoes and gobi and mix well.

-       Don’t add water, as Alu gobi is tasty if it is dry. Close the lid and cook it in low flame.

-       Keep sautéing every 2 minutes so that it doesn’t get stuck to pan.

-       Once done, garnish with cilantro.

Serve it hot with chapatti

Unlimited thoughts

Vegetable Soup

I have to tell you all that I make this soup very often these days. As it is very easy to make and I never run out of any item required for this soup. I really don’t know how usually the regular vegetable soup is made. But this one is my all time favorite as I learnt it from a dear friend of mine.

One day I was on his doorstep and I could smell nice aroma of the spices, mint, and garlic. I was there just for few minutes to drop off few things and not intended to go into the house.

But the greedy chef in me was dying to know what was cooking in his kitchen ;). Slowly with my nose raised and eyebrows joined I asked him what is that smell? Poor guy thought the smell was bad. I should have asked him nice aroma, what are you cooking? ;) I must say he is such a sweet heart, he said that he was making vegetable and black beans soup with mint leaves from their backyard. He also offered me soup to taste. I was not hesitant and said yeah sure. Yummy!!! it was so good and I asked him how did you make it. He was very happy to share the recipe and I didn’t waste any time to make the soup for the next day dinner. It turned out pretty good. Many thanks to you “SB” :)

Ingredients:

1 cup thinly sliced carrot

1 cup tomato cut into small cubes

1 cup potatoes cut into small cubes

1 cup thinly sliced onions

1 cup mushrooms cut into chunks

1 cup broccoli cut into chunks

1 thinly sliced onion

1 cup black beans

2 teaspoons garlic

1 teaspoon lemon juice

3 mint leaves

5 curry leaves

2 green chilies

1 small cup finely chopped cilantro

4 cups of water

2 teaspoons of olive oil

1/4 teaspoon mustard seeds

1 teaspoon pepper powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder (optional)

2 teaspoons of salt

1/4 teaspoon sugar

Pinch of asafetida

        

- Soak black beans overnight and cook it with pinch of salt. Keep it aside. OR canned black beans also can be used.

- Heat a deep pan with oil, add mustard, curry leaves, garlic, asafetida and green chilies. Sauté for a minute.

- Add onions and fry until they are cooked.

- Add all the veggies and mix well. Close the lid and cook for 5 minutes.

- Now add the cooked black beans along with the stock or canned black beans after washing it thoroughly.

- Add salt, pepper, cumin, turmeric, coriander powder and water. Mix well and bring it to boil.

- Add sugar, lemon juice and mint leaves and keep stirring.

- Add cilantro at the end.

Serve it hot…. ummmm yummy!!!

Crazy time in the lake

Punjabi Rajma Curry

This Punjabi style Rajma curry is very nutritious with proteins and tastes delicious. Rajma can be enjoyed with rice or chapatti. It’s very popular dish in North India. I made this curry first time after I came to US. In India I used to have it only in restaurants or any Punjabi friend’s place. Now rajma has become a part of my pulses list when I go grocery shopping.

There are loads of Rajma recipes out there on the Internet. I followed my favorite website vahrehvah.com on you tube for this particular dish. Just added one additional ingredient, which is mango powder, as I really like the taste of sourness that it gives to the curry.

Ingredients:

1 cup Rajma

2 finely chopped tomatoes

1 finely chopped onion

2 teaspoon finely chopped garlic

1 teaspoon grated ginger

3 green chilies        

6 curry leaves

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon turmeric powder

3/4 teaspoon coriander powder

1/4 teaspoon red chili powder

1/2 teaspoon mango powder

1/2 teaspoon garam masala powder (clove, cinnamon, cardamom)

1/2 teaspoon kasthuri methi powder

1 teaspoon butter

3/4 teaspoon salt

1 small cup finely chopped cilantro

2 teaspoons of oil

Pinch of asafetida

-  Cook rajma separately with a pinch of salt and keep it aside. Make sure it doesn’t get mashed. (I cook it in pressure cooker for one whistle)

-  Heat a pan with oil. Add mustard, cumin seeds and once they splutter add curry leaves, green chilies, ginger, garlic and asafetida. Sauté it for 1 minute.

-  Add onions and fry until they are golden brown. Add turmeric powder and add tomatoes and mix well and close the lid. Let it cook in low flame for 2 minutes.

-  Now in a small bowl with 3 teaspoons of water add coriander, red chili, mango powder and salt. Mix it well and add the mixture of water into the pan. (To avoid the masala getting burnt, I mix it with water)

-  Now add the rajma along with the stock and cook in low flame and bring it to boil.

-  Turn off the heat and add butter to add the flavor.

-  Garnish with cilantro at the end.

Optional: Lemon Juice while serving, as mango powder would have already given sour flavor.

Serve it hot with Puri, chapatti or Rice