Wednesday, September 28, 2011

Capsicum Gravy

One lazy evening, I wanted to make some side dish for roti's and did a google search! ;) This dish attracted me in the searched results! I've adjusted the ingredients according to our taste buds!

I used to make these kind of capsicum masala but adding little bit of new spices made a nice twist and the outcome was so aromatic n just perfect for roti's! You can check the original recipe here.

Ingredients
Capsicum -1
Onion(small)-1
Asafoetida- 2 pinches
Mustard seeds -1/2teaspoon
Turmeric powder-1/4teaspoon
Sugar-1/2teaspoon
Salt
Oil

To roast and grind:
Urad dhal-1 teaspoon
Methi seeds-1/4teaspoon
Coriander seeds-1/2teaspoon
Red chillies-6
Roasted peanuts - one fist full
Fresh coconut-1/4cup
Tamarind juice- little less than 1/4 cup

Method
Heat oil in a kadai, roast the urad dhal,methi & coriander seeds, red chillies carefully without burning. Grind them along with coconut and tamarind juice to a fine paste and keep aside.

Chop the capsicum into big chunks, onion into small pieces.

Heat a spoon of oil in a kadai, fry the capsicum for 2-3 minutes and keep aside. Add one more spoon of oil in the same pan, make the tempering with mustard seeds and asafoetida, followed by the onions.

Fry till the onions become transparent, then add the masala paste, adjust the water level, add salt and let it cook for 5-10 minutes.

Now add the roasted capsicum chunks along with the sugar and cook for few more minutes. Yummy capsicum gravy/ capsicum curry is ready! Enjoy it with roti's or rice.

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Wednesday, September 21, 2011

I am back!

Hi Friends, I am back after a month's vacation! Thanks for your comments in my scheduled posts!

Will catch you all soon!
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Monday, September 12, 2011

Aloo-Gopi-Mattar

This is a recipe to finish off the leftover veggies at every household! :) On a lazy weekend, I had a small cauliflower floret and a potato in the fridge. With the help of frozen green peas, the veggies became a tasty accomplishment for a day's meal!

Ingredients
Cauliflower florets-100grams
Potato-1
Green peas -1/4cup
Onion(smaal)-1
Green chilly-1
Few curry leaves
Cumin seeds-1/2teaspoon
Sakthi Curry masala /any other masala -2teaspoons
Salt
Oil


Method

Cube the potato, and cut the cauliflower into big chunks.
Slice the onion and green chilly into thin slices.
Heat the oil in a pan, make the tempering with cumin seeds, followed by the curryleaves-onion and g.chilly.
Fry the onions till they become transparent, add the veggies with enough salt. Sprinkle little water,cover the pan and cook for 5 minutes.
Open the pan, add the masala powder, mix everything together, close the lid and cook for couple more minutes.
Quick n easy side dish is ready. This goes well with rice n roti's.


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Monday, September 5, 2011

Khandvi

Ingredients
Besan/Kadalai maavu -1/4cup
Curd-1/2cup
Water-1/2cup
Turmeric powder-1/8teaspoon
Ginger-green chilly paste-1/2teaspoon
Sugar-1teaspoon
Salt
Freshly grated coconut-11/2tablespoons
Chopped Cilantro-1 tablespoon

For the tempering
Oil-1tablespoon
Mustard seeds-1 teaspoon
Sesame seeds-11/2teaspoons

Method
Grease a thali/foil papers and keep it ready.

Beat the curd. Combine besan-salt-turmeric-ginger,chilly past,sugar with the curd.
Add water little by little and whisk it without any lumps.

Pour the batter in a sauce pan and cook on low heat, stirring continuously till the besan gets cooked.

After 15 to 20 minutes, the mixture will start leaving the pan, at that time pour the batter on the thali/foil paper and flatten it uniformly with a spatula and let it cool for 2-3 minutes.

Cut the flattened besan mixture into 11/2" wide strips. Lift one edge of a besan strip and roll it carefully. (You can do this step only when the besan is cooked,otherwise the batter will stick with the foil, its not possible to roll it. So be careful and patience enough to cook the batter! ;) )


Arrange the rolled khandvi in a serving plate. Garnish with the coconut flakes and cilantro.
Heat oil and make the tempering with mustard and sesame seeds. Pour it over the khandvi's and its ready to serve.
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