STUFFED CAPSICUM RECIPE (STUFFED BELL PEPPER)

 Ingredients :

• Capsicums - 4 [ medium sized ]
• Green chillies - 2 [ finely chopped ]
• Onions - 2 [ finely chopped ]
• Paneer - 50 gms [ grated ]
• Cashewnuts - 6 to 7 [ broken ]
• Raisins - 6 to 7
• Cumin seeds - 1 tsp
• Potatoes - 4 to 5 [ boiled and mashed ]
• Dry mango powder  [ amchur ] - 1 / 2 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 tsp
• Oil - 3 tblsps
• Fresh coriander leaves - little
• Tomato - 1

Method :

Wash capsicums, slice off thinly from the top and remove the seeds to make it hollow. Similarly  slice off thinly from the bottom so that the capsicums stand steady in kadai.  Then take one kadai , heat oil  season with cumin seeds, cashewnuts, raisins, chopped onions, green chilli, and fry till onions become  transparent. Add mashed potatoes, grated paneer and mix well.  Then add salt, turmeric, red chilli powder, amchur, garam masala powder and coriander leaves. Mix all together well and keep aside.  Divide this mixture in to 4 portions and stuff in to the prepared capsicum shells. Keep the same kadai on the gas heat 2 sps of oil and place the capsicums on the kadai. Fry in lower flame till it become brown in colour. Remove from the gas and keep on the serving plate. Cut the tomato into 4 pieces, remove the seeds from tomato and  fry in the  oil till it become soft,  and keep along  with  stuffed  capsicums. It goes well with roti, and parathas. Garnish with fresh coriander leaves.

Cashewnut Kuzhambu Recipe

Ingredients:

• Cashewnuts :- 200 gms [ broken to pieces ]
• Coconut milk - 3 cups
• Salt - as per taste
• Coconut oil - 2 tsp
• Cummin seeds - 1 / 2 tsp
• Onion - 2 [ finely chopped ]
• Green chillies - 2 to 3 [ slited ]
• Curry leaves - 2 sprigs

Method :

First boil and cook cashewnut pieces in the 2nd and 3rd extracted coconut milk.  When slightly cooled grind half the quantity of cashewnuts in a mixer. Then heat coconut oil in a frying pan, and add cummin seeds. When it crackle, add onion pieces, slit green chillies,  curry leaves and fry  till onion becomes soft. Add both the cooked and grind  cashewnut gravy.  Simmer and boil for a few minutes.  Then last add 1 st extracted coconut milt and boil for 5 minute, and remove from the gas. Garnish with fresh curry leaves.  It goes well with roti, idli,  dosas, and  aapam. 

Chow chow masala rice

Ingredients :

• Raw rice or basmathi rice - 1 glass [ washed and soak in water ]
• Moong dal - 1 / 2 cup [ soak in water ]
• Chow chow - 1 [ peel and cut in to small pieces ]
• Onions - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Ginger garlic paste - 1 / 2 tsp
• Green chillie - 2 [ finely chopped ]
• Curry leaves - little
• Garam masala - 1 sp
• Salt-  as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Coriander leaves - little
• Oil - 2 table spoon
• Ghee - 1 tabl. sp

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 2
• Bay leaf - 1

Method :

Take one pressure cooker. Heat oil and ghee together season with required ingredients. Wait for a second and add onion, ginger garlic paste and fry for 5 mintues in low flame.Then add tomato pieces and fry till it become soft, then add chow chow pieces, salt, turmeric, red chilli powder, and   garam masala powder, mix well. Add soaked rice and moong dal, curry leaves along with required water. Close the cooker. Wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker and garnish with coriander leaves. Serve hot with  boondhi raitha, papad and pickle.

Beans masala curry

Ingredients :

• Fresh beans - 1 / 4 k. g. [ cut in to small pieces ]
• Potatoes - 2 to 3 [ boil peel and dice in to small cubes ]
• Cumin seeds - 1/ 2 sp
• Oil - 2 tabl. sps.
• Salt -  as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/ 2 sp
• Sugar - 1 / 4 sp
• Coriander leaves - little

Grind together :

• Onions - 2
• garlic - 2 flakes
• Ginger - 1 / 2 inch piece
• Black pepper - 1 / 4 tsp
• Dry red chilli - 3 to 4
• Cinnamon- 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1

[ grind all together and form a smooth paste. ]


Grind two big tomatoes, make a thick  purie and keep aside.

Method :

Take one small presssure cooker, heat oil, season with cumin seeds. Add  ground  masala and  fry till golden brown. Then add tomato purie, salt, turmeric, red chilli powder, garam masala powder,  and  sugar. Mix well and add beans and dice potatoes with 1 /2 glass of water. Mix well and close the cooker and wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker. Serve with pulkas, and parathas. Garnish with chopped coriander leaves.

Note :
other vegetables that can be used in same method . 

Cauliflower, peas milakoottal

Ingredients :

Vegetable needed :

• Cauli flower - 1 big  [ clean and cut in to small pieces ]
• Fresh green peas - 1 cup

Other ingredients :

• Moong dal - 1 / 4 cup
• or [ toovar dal - 1 / 4 cup
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Curry leaves - little

For wet grinding :

• Urad dal - 1 tbl. sp [ fried ]
• Fenugrelk [ methi seeds ] - 1 / 4 tsp [ fried ]
• Dry red chillies - 4 to 5 [ fried ]
• Black pepper - 1 / 2 tsp [ fried ]
• Fresh grated coconut - 1 cup
•  [ grind all togethet in mixer to a smooth paste. ]

For seasoning :

• Coconut oil - 2 teaspoon
• Mustard seeds - 1 tsp

Method :

Take one small pressure cooker, add clean and cut flower pieces, and peas.  Cook them  along with moong dal , adding salt and turmeric powder with enough water. Wait for 2 whistle to come. After the pressure goes open the cooker and add the ground masala to the cooked vegetable. Add more water if needed and bring to boil well for 5 to 10 minutes in low flame. Add curry leaves, and check salt. Remove from the gas. Heat coconut oil and put mustard seeds. When it crackles pour it over the dish. Serve with hot rice and other accompaniments like patchadi, raitha, pickles etc.

Medu pakoda [ soft bonda ]

Indredients :

• Besan - 1 cup
• Vanaspathi or butter - 1 table spoon
• Cooking soda as baking powder - 1 / 4 tsp
• Rice powder - 1 cup
• Maida - 1 / 4 cup
• Cashewnuts - 1 / 4 cup [ finely chopped ]
• Green chillies - 3-4 [ finely chopped ]
• Ginger - 1 / 2 inch piece [ finely chopped ]
• Onion - 2 [ finely chopped ]
• Chilli powder - 1 tsp
• Asafoetida - 1 / 4 tsp
• Salt - as required
• Coriander leaves - little
• Oil - for deep frying

Method :

Take one big bowl. Sift together rice powder, besan,  and maida, mix all the ingredients well and heat vanaspathi or butter and pour over the above the mixture. Mix well and add just enough water to make a thick dough. Make small round  balls. Then heat oil in big kadai and gently put 6 to 8 balls at a time. Deep fry till  the pakodas are golden in colour. Remove from the oil and keep over a colander. Serve hot with tomato sauce.

Dudhi kofta curry [ lokey ] [ bottle gourd ]

Ingredients :

Dudhi [Bottle Gourd] - 1 small [ peel and grated ]
Onion - 1 big [ peel and grated ]
Green chillies - 2 [ cut in to small pieces ]
Salt - as required
Jeera - 1 sp
Gram flour - 2 heaped tbl. sps.
Turmeric powder - 1 / 2 sp
Red chilli powder - 2 sp
Garam masala powder - 1 tsp
Coriander leaves - little
Oil - to deep fry
Vanaspathi - 1 tbl. spn.
Fresh cream - little


Grind together for gravy :

Onions - 3 large
Red ripe tomatoes - 2
Ginger , garlic paste - 1 / sp
Red chillies - 5
Turmeric powder - 1 / 2 sp
Coriander powder 1 tsp
Cloves - 3
Cardamoms - 2
Cinnamon - 1 / 2 inch piece
 [ grind all together and form a paste . ]

Method :

Mix grated dudhi [bottle gourd], onions, finely cut chillies, salt, turmeric, red chilli powder and sufficient gram flour and make a thick dough. Make balls and deep fry in hot oil and keep aside. Then take one deep bottom kadai, heat vanaspathi season with jeera, add ground masala paste and fry in medium flame till oil separates.  Add salt, garam masala powder with enough water. Boil till the gravy becomes thick, add koftas just before taking out from gas. Garnish with fresh beaten cream and coriander leaves. Serve hot with parathas.