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.

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.

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.

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.