Wednesday, 16 December 2009

Stuffed Capsicum in gravy

Since I felt like experimenting with capsicum, tried this recepie. To my surprise it turned out very good and my husband liked it a lot. So here it goes:

Ingredients for the stuffing:

2 boiled Potatoes
1/2 spoon garam masala
1/4 spoon jeera power
1/4 spoon turneric powder
1/2 spoon chilli powder (adjust as per taste)
salt to taste
1/4 spoon oil


Indredinets for the gravy
4 capsicums (small sized)
1 finely chopped onion
1 1/2 finely chopped tomato
1/4 spoon jeera
1 spoon oil
1/4 spoon haldi powder
1 spoon kitchen king masala (or garam masala)
1/2 spoon chilli powder (adjust as per taste)
1/2 spoon dhayina powder
some freshly chopped corriander
salt to taste

Method:
1. Boil 2 potatoes and keep them aside to cool
2. Then peel them and grate them. To the grated potatoes, add chilli powder, turmeric powder,jeera powder, garam masala, salt and oil. Mix well to make a dough like thing. Keep aside. Stuffing is ready
3. Boil 4 capsicums in a pot of water for 10-12 minutes. When capsicums, start to change color and become a little soft, you may remove the pot from the gas. Let the capsicum look for 10 minutes.
4. Cut the top hood of the capsicum and scoop off the existing stuff from the inside of the capsicum. Drain out the water that would have seeped in while boiling.
5. Fill the potato stuffing in the capsicum and keep aside.
6. In a pan add oil. When hot, add jeera. Then add the onions. Fry till they become golden. Add Cut tomatoes. When oil starts to separate, add kitchen king masala, turmeric, chill powder, dhaniya powder and salt.
7. Add 11/2 cup pf water and let the gravy cook for 5-7 minutes
8. Add the stuffed capsicum to the gravy and cover with a lid. Let it cook in the gravy for 5-7 minutes.
9. Decorate with fresh coriander leaves.

This tastes great with parathas or jerra rice.




Monday, 14 December 2009

Hakka Noodles

For a packet of noodles (180 grams) boiled and drained as per the instructions add 1-2 tsp. Oil and toss the noodles till well mixed. (This prevents the noodles from sticking).

Since my hubby insists that I use a lot of vegetables the quantity of vegetables I use is more than the normal usages please adjust them as per your requirements.

2 small or 1 big carrots, peeled and made into longish baton about ½ inch long
10 french beans cut to match the carrots
1 capsicum (I use green ones but you could also use the red and yellow ones) again cut like the carrots
½ cup cabbage cut fine but lengthwise (use the Anjali grater)
½ cup green peas (I used frozen so I did not boil them)
3-4 onions chopped lengthwise
Shoots of one spring onion (You can use the onions for decorations or chop them up and fry them with rest of the onions)
2 maggi cubes (veg) crumbled
1 tblsps soya sauce (dark)
1 tsp chilli sauce
1tsp tomato sauce
2-3 tblsps oil

Method
1. Heat oil the onions add a pinch of the maggi cube any fry till the onions become translucent.
2. Add the carrots again a pinch of maggi cube and fry till the carrot change colour.
3. Repeat with the French beans, peas.
4. Add the sauces and the capsicum, cabbage, noodles adjust the salt.
5. Remove from the flame mix in the spring onion shoots and serve.

Sunday, 13 December 2009

Veg Manchurian

It was Akanksha' s Birthday & hence we had Veg Manchurian and Hakka Noodles for all of us. Here is manchurian recipe.

For the Manchurian balls

1 cup cabbage, shredded

1 onion chopped fine

1 green chilli (optional)

¼ cup coriander chopped fine.

Salt

Maida

Oil for frying

Method:

1. Heat the oil.

2. Mix all the ingredients and form small balls. The dough naturally becomes wet as you mix the cabbage. So I have not specified the amount of maida needed. I needed about 1 and ½ cup maida.

3. Immediately Deep fry till golden brown. Drain and keep aside.

For the Gravy:

2 medium onions chopped fine

15-20 garlic chopped fine

1 tsp ginger

2-3 green chillies chopped fine

1 green capsicum, chopped fine

1 cup Spring onions the green shoots chopped

2 tblsps dark soya sauce

1tsp chilli sauce

1 tblsp tomato sauce

½ cube of maggi

2 tblsps corn flour dissolved in ½ cup water.

1 tblsps oil

Method:

1. Heat oil add the ginger garlic and green chillies and sauté till the garlic is golden.

2. Add onions and fry till pinkish.

3. Add the sauces and magi cube.

4. To make a gravy you have add water (decide on the amount of gravy you need and adjust corn flour accordingly) adjust salt and bring to boil. Lower the flame and mixing continuously add the corn flour mix.

5. As the mixture thickens add the capsicum and spring onion shoots.

6. Add the Manchurian balls.

7. Mix and serve immediately.

Tuesday, 8 December 2009

Chana Dal Khichidi

My punjabi aunty taught me to make Chana Dal Khichidi. Its easy to make and takes really yummmmmmm........

Ingredients:
1 Cup Chana Dal soaked in water for 30-40 min
2 cup basmati rice
Ghee 2 teaspoons
1 spoon jeera
3-4 whole elaichee
Pepper
2 long cut Onions
1 teaspoon Garam masala
Salt to taste

1. In a kadai, add ghee to heat. When hot, add the jeera.
2. Fry onions, till they turn pink.
3. Add pepper and whole elaichee to the onion mix and fry for 2-3 min
4. Add garam masala and salt to take
5. Next add chana dal and fry for 1-2 min
6. Add rice and water to let the khichidi cook.

Khichidi is ready. This tastes great with curd. You could roast some papaas well.



Zatpat Corn biryani

This is Smita's recipe.

The other day i had some leftover rice to finish off but no vegetables to be used for
a pulao or something of that kind. All that I had was a packed of shelled corn in my freezer.
I decided to put it and my unused masalas to good use and here was the final product.

1 cup cooked basmati rice
1 cup shelled and cooked corn
1 tsp ginger-chilly paste
3-4 Maggie vegetarian masala cubes
Everest Shahi Biryani masala
Ghee
Jeera for tempering

Heat the ghee and add jeera.
After it splutters add ginger-chilly paste and fry for some time.
Then add Shahi Biryani masala and cooked corn.
After frying this for some time add the cooked rice.
I nromally add salt to the rice before cooking it so do not have to add too much of salt
later on. After the rice is mixed well add the masala cubes to the rice and your zatpat
biryani is done!!!!U can add veggies of your choice and it still tastes good..
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