Posts Tagged ‘Capsicum’

I am sure paneer dishes are favorite among children.  Relish the kadai paneer  recipe which I have detailed below.

Ingredients

Paneer – 250 grams ( cut into into medium sized cubes)

Onion – 2 cups (finely chopped)

Tomato – 2 cups (cut into small cubes)

Dahi – 1 cup

Ginger garlic paste – 1 tps

Capsicum – 1/2 cup

Baby corn – 1/2 cup (cut into small pieces)

Butter – 1 Tsp

Chilli powder – 1 tsp

Garam masala powder – 2 tsp

Dhania  powder -1 tsp

Turmeric powder -1 tsp

Jeera – 1 tsp

kasuri methi – 1 tsp

Chopped coriander – 1 tsp ( for garnishing)

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Procedure

- Use  a thick bottomed  pan for this preparation.  For any kadai preparations use thick bottomed pan to avoid burning)

-Heat the pan,  add 1 tsp of  butter and season jeera in it.  Once the spluttering is over add the finely chopped onion and fry till it is golden brown.

-Then add the ginger garlic paste and fry till the raw flavor vanishes.  Now add 1 tsp chilli powder, 1 tsp dhania powder,  2 tsp garam masala powder, 1 tsp turmeric powder  and cook till the raw flavor vanishes.

-Add 2 cups of chopped tomato and cook for 5 minutes.  After that add 1 cup of  dahi,  1/2 cup capsicum,  1/2 baby corn , the required amount of salt , 1/2 tsp sugar and the 1/2 cup of water .  Let this mix boil for about 5 minutes.  The baby corn and capsicum will get half cooked by this time.

-Add paneer cubes and leave the vessel closed for 2 minutes.  At last add kasuri methi .  Bring it to boil.  Switch off the stove.  Garnish it with coriander before serving.

It is an excellent side dish for roti , naan  chapathi  & kulcha.

My last post was roti. So I thought of posting the all time favourite side dish “GOBI MANCHURIAN”

Ingredients

Gobi (cauliflower )  – 1 medium size

Maida (all purpose flour) – 3/4 cup

Corn flour – 1 tbl spoon

Chilli powder – 1 tsp

Salt – to taste

Vinegar 1/2 tsp

Chopped green chillies – 1tsp

Ginger garlic paste – 1 tbl spoon

finely chopped onion and bell pepper – 1 cup

Ajinomoto – 1/4 tsp

Soya sauce – 2 tbl spoon

Tomato sauce – 2-3 tbl spoon

Oil- for deep frying gobi

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Procedure

-Cut Gobi into small petals .  soak it in salt water for 10 minutes.  Drain the water and half cook the gobi by adding a small amount of water and salt.

-Make a thick paste using maida, corn flour, salt, 1/2 tbl spoon ginger garlic paste, 1/2 tsp viniger, 1 tsp chilli powder.  Toss the gobi in the paste and deep fry.  Drain the oil and set aside.

- Now in a pan   apply 2 tbl spoon of oil.  Saute chopped onion, capsicum, ginger garlic paste for few minutes.  Once the onion becomes tender add 2-3 tbl spoon tomato sauce, 2 tbl spoon soya sauce and ajinomoto.

-Now add the fried gobi and saute it for few minutes till it becomes dry.  Garnish it with coriander  and spring onions.

If you are going to make it in large quantities,  keep the fried gobi  separate and the gravy portion separate.  Just saute it before serving.  This the preparation I do at home which gives the typical taste as that of hotel.

It is a famous kanidika preparation. I tasted this gojju in one of my friends house Mrs. Swarna who hails from Bangalore , but settled at Delhi. The taste was so good. I got the method of preparation from her which I am going to present it to you now. This brinjal – capsicum gojju.

Ingredients

Required Vegetables

Tender Brinjal – 100 gms

Capsicum -100 gms

Tomato – 100 gms

Chop all the vegetables into small square pieces.

To prepare the Gravy

Tamarind – small lemon size

Chutney Dhal (pottukadalai) – 1 teaspoon

Mustard – 1 tsp

Turmeric powder – 1/2 tsp

Grated coconut – 1 handful

Red chillies – 2-3 nos ( accoring to taste)

For seasoning

Oil -1 table spoon

Mustard -1 tsp

Methi – 1/2 tsp ( you can season it with whole  methi or if you use methi powder then make it to 1/4 spoon )

Red Chillies – 1 nos

Curry leaves – 10-15 nos

Asafoetida(Hing or perumkayam)  – 1/2 tsp

Procedure

– Strain the tamarind with 1 1/2 cup of water and add the chopped vegetables, one pinch of turmeric powder , salt  and cook them.

-In a dry pan allow the mustard to splutter.  Set asside.  Add one tsp of oil to the pan fry the chutney dhal ,red chillies  and coconut just for 2 minutes.  Allow it to cool and grind it along with mustard and turmeric powder into a fine paste.

- Add this paste to the tamarind – veg gravy and just allow it froth. If you prefer add one small bit  of jagarrey to enhance the taste.

- Season it with mustars , methi, red chillies, curry leaves and hing.

Mouth watering gojju is ready.  It can be served along with raw rice, venpongal, idli , dosa and chapathi.

RAVA IDLI an ideal morning breakfast, very nutritious but easy  to make.

INGREDIENTS

Rava/ sooji – 1 cup (small once preferred)

Curd / Yogurt – 1 cup (If it is little sour in taste it will enhance the taste of the idli)

Mustard seeds – 1/2 tsp

Grated ginger -  1/2 tsp

Finely chopped chillies – 2 or 3 ( to taste )

Chopped coriander – 2 tsp

Curry leaves – 1 strand

Chenna dhal, Urud dhal, Jeera – 1/2 tsp each

finely grated carrot – 1/2  cup

Cashew – 10-15 (optional)

Ghee – 2 tsp

Oil – 2tbl spoon

baking salt – 1/4 tsp (Soda)

Salt – 1 tsp ( to taste)

Water – 1/4 cup

PROCEDURE

- Apply 2 tbl spoon of  oil in a pan . Add the mustard seeds , once it starts popping add Chenna dhal, Urud dhal, Jeera and fry till they are golden brown, then add the finely grated ginger, green chillies, and curry leaves and season them.

-Add the rava and fry it for about 5 minutes, so that the sooji is fried.  Now add fried things to the curd.  Also add  the baking salt,  a pinch of asafoetida, chopped carrot, coriander and mix well. The batter should be of idli consistency.  Set aside for 30 minutes.

-In the mean time add 2 tsp of ghee to the pan and fry the cashews till they are golden brown.  (Make the cashews into half and then fry).

-Greece the idli stand .  Fill the molds with the batter and then place the cashews on the top of the batter so that when idlis are cooked the cashews can be seen on the top. Pressure cook without placing weight, for about 12 to 15 minutes. Switch of the stove and give a standing time for about 2 minutes before removing the idlis form the plate.

Spicy and tasty rava idlis  are ready to be served. Serve it with chutney and sambar.

Apart from adding carrot , you can also add 2 tbl spoons of grated coconut, finely chopped beans , beetroot , fresh green peas, capsicum, cabbage and even cauliflower. If you are going to add many vegetables,  then let the cut vegetable amount to 3/ 4 cup.

I try to add as many vegetables as possible , so that the vegetable idli becomes quite nutritive.

If don’ t prefer to add baking salt,  then increase the oil to 3 tbl spoon while seasoning the sooji  and increase the quantity of curd to 1 1/4 cup.

Ingredients

To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)

For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

- Season the mustard seed, urud dhal and the curry with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).

Always add the seasoned things at the time of serving to retain the freshness.

You can make small changes to do different kind of chutneys

1 Coriander Chutney

The procedure is same as that of pure coconut chutney. While grinding you have to add finely chopped coriander.

2Pudhina Chutney

The only change you have to make is add pudhina (mint) leaves.

Remove the leaves form the stem. Wash it thoroughly. Apply some oil in the pan and saute the leaves for about 2 minutes.

Grind it with coconut, fried gram and green chilies.

Mint is full of iron . At least try to have it once a week. Seasoning and the other things remain the same.

3 Capsicum Chutney

The procedure is same as that of pudhina chutney. Instead of pudhina use capsicum.
Cut into small pieces and fry them in the kadai. You need not fry for a longer period. Just 2 minutes of cooking will do.

PURE COCONUT CHUTNEY

Ingredients

To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)

For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

- Season the mustard seed, urud dhal and the curry with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).

Always add the seasoned things at the time of serving to retain the freshness.

South Indian recipes are rich in taste and nutrition . There are umpteen varieties of breakfast. Begin the day by making a nice and tasty breakfast, make all the family members happy , then the whole day is going to be yours.

Rava Kichidi or Uppuma
A very simple but delicious breakfast. Can be made healthier and wholesome by adding vegetables. It is advisable to take at least 4 to 5 servings of vegetables in a day. So try to include veggies in almost all your preparation.

Ingredients

Roasted rava – 1 cup (dry roast till it is light golden brown in colour)
(it can even be roasted in ghee
Mixed vegetables – 1 cup (carrot, onion , peas, capsicum, curry beans, potato, tomato cut into small pieces uniformly)
finely chopped ginger- 1/2 tsp
Curry leaves
Chopped coriander – 2 tsp
Green chillies – 4 in nos (either cut longitudinally or into small pieces)

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
chenna dhal – 1 tsp
cumins seeds- 1/2 tsp
oil – 2 table spoon

Procedure

- Apply the oil in the kadai and season the mustard seeds and cumin seeds. After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown.

- Now add the curry leaves and cut vegetables and fry for about 5 minutes. In the mean time boil 2 cups of water .

- Add the roasted rava to the vegetables and again fry the mix for about 2 minutes also add the required amount of salt.

- Now pour the boiling water into the kadai and uniformly so there are no rava lumps. Close the kadai with a lid and let it get cooked for about 10 minutes. Finally garnish it with coriander.

The best side dish for rava kichidi is coconut chutney, mangai thokku
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ARISI UPPUMA

One of the favourite morning breakfast of South India is Arisi Uppuma

Ingredients

• Rice – 1 cup
• Toor Dhall – 3 tsp
• Pepper – 1/2 tsp
• Cumin seed
• Regular Oil – 2 tsp
• Coconut oil – 2 tsp (Optional . You can increase the quantity of regular oil)
• Mustard seeds – 1 tsp
• Urud dhall – 1/2 tsp
• Channa dhall – 1/2 tsp
• Asafoetida powder – a pinch
• Salt to taste
• Red chillies -4
• Fresh coconut – 2 tbsp
• Curry leaves – 10- 15 leaves finely chopped

- Wash the rice thoroughly and stain the water dry it by spreading it in a cloth.

- Grind the dried rice , thoor dhal, pepper and cumin seeds coarsely.

- Take a wide pan and preheat the oil. Add mustard seeds , once it splutters add urud dhal, chenna dhal and red chillies and fry till golden brown.

- Add 2 ½ cup of water to the pan. Bring it to boil. Now add coconut, curry leaves
and the required salt allow it to boil for ½ a minute and add asafoetida.

- Now add the rice powder and mix it thoroughly with out any lumps. Close the
pan with the lid and allow it to cook until the rice and the dhal cooks. It will
approximately take around 10 to 15 minutes to cool.

You can also pressure cook this uppuma. Reduce the quantity of oil to 2 tsp. After mixing with the rice powder transfer the same to pressure cooker. Allow the cooker to be on high fire til 2 whistles come. Let it simmer for 5 minutes.

Release it and serve it with green chutney or coconut chutney or kathirikai gotsu
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Semiya Uppuma

Ingredients

Roasted Semiya – 1 cup (dry roast till it is light golden brown in colour)
(it can even be roasted in ghee
Mixed vegetables – 1 cup (carrot, onion , peas, capsicum, curry beans, potato, tomato cut into small pieces uniformly)
finely chopped ginger- 1/2 tsp
Curry leaves
Chopped coriander – 2 tsp
Green chillies – 4 in nos (either cut longitudinally or into small pieces)

For seasoning

mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
cumins seeds- 1/2 tsp
oil – 2 table spoon

Procedure

- Apply the oil in the kadai and season the mustard seeds and cumin seeds. After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown.

- Now add the curry leaves and cut vegetables and fry for about 5 minutes. In the mean time boil 1 1/2 cups of water .

- Add the roasted semiya to the vegetables and again fry the mix for about 2 minutes also add the required amount of salt.

- Now pour the boiling water into the kadai and mix uniformly. Close the kadai with a lid and let it get cooked for about 10 minutes. Finally garnish it with coriander.

The best side dish for semiya kichidi is coconut chutney, mangai thokku, tomato ketchup.
The picture given is with mangai thokku.

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AVAL UPPUMA

Ingredients

Aval or rice flakes – 1 cup
grated coconut – 1/2 cup
red chillies – 2 nos
green chillies- 2 nos

For seasoning

mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
oil – 2 table spoon
curry leaves – 10 to 15 nos
asafoetida – 1/ tsp
trumeirc powder – 1/4 tsp

Procedure

-Wash the aval in water and drain it thoroughly. If it is thin variety then it is enough if you wash it. But if it belongs to thick variety (getti aval) then soak with a ladle of wat
er for1/2 an hour.

-Apply the oil in the kadai and season the mustard seeds . After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown along with the chillies and curry leaves.

-Now mix the soaked aval . Just season it for 2 minutes by adding the grated coconut. I you cook it for a longer period then the aval will get smashed. Granish it with coriander.

If you like to add onion to it, then fry the onion before adding aval to it. You can also add roasted cashews. It is very simple and nutritious.

PULI AVAL

Ingredients

Aval or rice flakes – 1 cup
tamarind – lemon size
red chillies – 4 nos
green chillies- 2 nos
methi powder – 1/4 tsp

For seasoning

mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
oil – 2 table spoon
curry leaves – 10 to 15 nos
asafoetida – 1/ tsp
trumeirc powder – 1/4 tsp

Procedure

-Wash the aval in water and drain it thoroughly. Try to make it with (getti aval). Soak the aval for about 20 minutes in a in little bit thick tamarind extract. Also add salt

-Apply the oil in the kadai and season the mustard seeds . After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown along with the chillies, methi powder and curry leaves.

-Now mix the soaked aval . Just season it till the raw smell of the tamarind vanishes. Granish it with coriander.

This will have the taste of puliyodharai. If you like peanuts then add it while seasoning the other dhals. While adding cashews, fry them in ghee and add atlast. Peanuts will stay crisp for a longer period than cashews. Avoid adding fried cashews during cooing for any dish for that matter.
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