7 CAPSICUM GRAVY

Capsicum - 2 medium
Onion - 1 medium finely chopped
Tomato paste - 2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 3/4 tbsp
Garam masala powder - 3/4 tbsp
Kitchen king masala - 1/2 tbsp
Coconut grated - 1/4 cup
Sesame seeds( white or brown) - 1 tbsp
Cashew or peanuts - 2 tbsp
Poppy seeds - 1/2 tsp(optional)
Jeera/cumin seeds - 1/2 tbsp
Clove - 3
Cinnamon - a small piece
Fennel seeds - 1/2 tbsp
Salt as needed
Oil - 3 tbsp


To cook capsicum:
Chop capsicum into big pieces removing seeds.

• Place them in a aluminium foil and apply little oil and keep in the oven under BROIL for 10 - 15 minutes( or till it shrinks)...remove and keep aside.

OR

• Shallow fry in a kadai using very little oil and keep aside.

Dry roast sesame seeds until light brown...keep aside.
If using peanuts...dry roast..remove skin and keep aside.
If using cashew and poppy seeds, then soak them in water for 30 - 45 minutes.
I have used cashew and poppy seeds in the above recipe.

GRIND TOGETHER:
Cashew, poppy seeds, clove, cinnamon, coconut, sesame seeds and fennel seeds to a fine paste( if using peanuts ...then omit cashew and poppy seeds)...keep aside.


Heat oil in a pan and add jeera/cumin seeds...when they start to splutter up add onions and fry till light brown...next add ginger garlic paste and saute for a minute..next add all the powders and saute once...then add tomato paste with little water...reduce flame and saute for 2 minutes and add the ground paste.....cook till the raw smell leaves and oil floats on top....finally add capsicum pieces and salt...cook together for another 3 - 4 minutes and remove...goes well with chapathis and parathas.

Sending in my entries from ARCHIVES to Priya of Priyaeasyntastyrecipes AFAM- Bell Peppers
event Started By Maheswari

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0 TOMATO COCONUT CHUTNEY

Thakkali Chutney: This chutney goes well with any type of idli/dosas and very flavorful.

Onion - 1 medium
Tomato - 3 medium
Red chillies - 4 to 5( depending on spice can add more)
Channa dhal - 2 tbsp
Garlic - 3 pods
Ginger - a small piece
Coconut grated - 1/2 cup
Cilantro - few leaves
Salt as needed
Oil

Tempering:
Mustard seeds, urad dhal, curry leaves - each few


VARIATION:
You can just make tomato chutney with the same ingredients omitting using coconut and grind to a fine paste.


Heat 2 tbsp of oil in a pan and add channa dhal...when it turn light brown add chopped onions...fry well for 3 - 4 minutes...next add ginger, garlic and red chillies...fry for another 3 - 4 minutes together....next add chopped tomatoes...fry to mash well till they are soft and pulpy...switch off flame and to it add grated coconut and cilantro..mix and allow it to cool....grind with salt and little water to soft paste...temper it with mustard seeds, urad dhal and curry leaves( can also use hing)...This chutney goes well with idli/dosas.

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0 BISCUIT PIZZA

Coming back from school my son Prithvi was so hungry, but he did not want to eat anything that I offered...just saw the biscuit packet on the counter top and I tried this simple pizza or kids snack which kids love and even I could not resist having one.

Round biscuits - 5 ( I used marie biscuits)
Tomato ketchup - 2 tbsp
Mozarella cheese - 3 tbsp grated

Arrange the biscuits on a microwavable plate and top/spread it with tomato ketchup ( can also use pizza sauce)...spread grated cheese on top of all and microwave for just 25 - 30 seconds( or till the cheese melts).

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1 SPINACH POTATO FRY

Spinach( Palak) and Potato fry - A dry side dish and an excellent combination that goes very well with rice and gravy and also with chapathis.


Potato - 2 medium
Spinach - 1 bunch
Onion - 1 medium chopped fine
Chilli powder - 1/2 tbsp
Jeera /cumin powder - 1/2 tbsp
Amchur powder - 1/8 tsp or lime juice
Mustard seeds, Urad dhal and jeera/cumin seeds - 1 tbsp
Salt as needed
Oil - 2 tbsp

Peel, wash and chop potatoes into 1 inch cubes.
Chop spinach coarsely.


Heat oil in a kadai and add mustard seeds, urad dhal and jeera...when they splutter up add onions and fry till light brown...next add potatoes and fry to cook till they are 3/4 th done.


Then add spinach and fry till they are both cooked well together..finally add salt, chilli powder and jeera powder...Finally add amchur powder or lime juice and mix and saute for a minute and remove.

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0 RAJMA

Rajma is a great source for Iron. Making it in a gravy form called Rajma or Rajma Masala tastes great and goes well with chapathis/rotis/parathas. If you wish to have thick gravy you can always increase by adding more onion and tomatoes accordingly.


Rajma - 1 cup( can use light or dark coloured)
Onion - 1 large or 2 medium chopped fine
Tomato - 2 chopped fine or tomato paste 1 1/2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 3/4 tbsp
Garam masala powder - 3/4 tbsp
Cream - 2 tbsp or cashew paste( soak few cashews and then make a paste)
Salt as needed
Oil - 2 tbsp
Butter - 1 tbsp( optional use)
Spices - Jeera/cumin seeds, cardamom, clove and cinnamon( mixed all few)


Soak rajma overnight and pressure cook in a pressure pan adding water just enough for immersing and cook for 3 whistles or until soft n firm..keep aside.


Heat oil in a pan and add all the spices( cinnamon, clove, cardamom, cumin seeds)...once they start to splutter up add onions and fry till golden brown...next add ginger garlic paste and saute for a minute...then add tomatoes or tomato paste ... fry well to mash and cook till pulpy( if using paste mix well for a minute) ... next add all the powders and mix once ... immediately add the cooked rajma and salt( add some water ...it all depends on the gravy thickness that you want)...finally add cream and butter or cashew paste( for additional taste) and cook for 3 - 4 minutes...goes well with chapathis/parathas.

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0 SPINACH CHEESE SWIRLS

Got this recipe from pepper ridge farm/puff pastry sheet site...I had all the ingredients , so thought of trying out and it came out real good and the preparation time did not take long.

Puff pastry sheet - 1
Green onion - 3 tbsp chopped
Frozen spinach - 1 cup
Cheese - 4 tbsp( mixed cheese)
Garlic powder - few sprinkles
Salt
Butter - 2 tbsp

Thaw puff pastry sheet and spinach for 20 minutes...
Pre-heat the oven at 400 degrees.

Squeeze out water from spinach and set aside.
Spread the pastry sheet over a lightly dusted area...spread some butter on top and spread out chopped green onions, spinach,salt, garlic powder and cheese all over...roll out from the part near you as thin as possible to the other end...apply some water on the other end to seal/cover...cut into half inch pieces/slices with a knife...place on a greased aluminium foil and arrange them ... flat side down...brush in some butter on top and put it in the oven for 20 minutes.

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0 SAMBAR FOR IDLI/DOSA

Making sambar is with the same ingredients for making sambar for idli/dosas...it is just the consistency of sambar is very thick and also that the toor dhal is not mashed well as done in other sambars.

Toor dhal - 3/4th cup
Onion - 1 small Sliced thin long
Tomato - 2 chopped fine
Tamarind - one lime size
Vegetabales - 1 cup ( can use any varieties like brinjal, carrot, potatoes, capsicum, drumstick, chow chow...)
Sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt as needed
Oil - 2 tbsp
Cilantro - few chopped

Tempering:
Mustard seeds, urad dhal, curry leaves, hing a pinch and 2 red chillies.

Cook toor dhal with 2 cups of water in a pressure cooker/pan for 2 whistles.
Soak tamarind in water for 20 minutes and extract a dilute pulp.
Heat oil in a pan and add onion and fry till transparent..next add tomatoes and mash and cook till pulpy...now add vegetables and saute for a minute and add, turmeric powder and tamarind pulp along with a cup of water....let it cook together till the vegetables are soft...then add the cooked dhal( no need to mash..it is has maintain its texture) along with sambar powder and salt..reduce flame and let it cook together for another 5 minutes ...temper it with the tempering ingredients and enjoy with idli/dosas also with ven pongal and surely with rice too.

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0 RAWA/RAVA UPMA (UPPITTU)

Rava/rawa/ravai/sooji - upma/uppittu/uppindi


Sooji coarse - 2 cup
Onion - 1 medium chopped fine( or thin long slices)
Green chillies - 5 ( slit long)
Ginger - 1 inch piece( chopped into thin pieces)
Mustard seeds - 1/2 tsp
urad dhal - 1/2 tsp
Channa dhal - 1 tsp
Curry leaves - few
Cilantro - few chopped
Salt as needed
Oil - 3 tbsp
Ghee - 1 tbsp(optional to put on top)

Heat a pan and dry roast rawa in medium flame till they are very light brown ...remove and keep aside.


In the same pan heat 2 tbsp of oil and add channa dhal, mustard seeds, urad dhal and curry leaves...when they splutter up add onions and fry till transparent...next add green chillies and ginger pieces...saute together for 2 minutes and add 5 cups of water...add salt and allow the water to bubble up very well...reduce flame and add fried rawa very slowly...adding very slowly will avoid any lumps to form..keep stirring when you are adding rawa...mix well and add another tbsp of oil...cover and allow it to cook for another 4 - 5 mts...stirring in between...garnish with chopped cilantro. Add ghee if needed..serve with pickle and enjoy your rawa upma.

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0 SIMPLE RASAM

Tamarind - 1 small lime size
Tomato paste - 2 tbsp
Rasam powder - 2 tsp
Cilantro - few chopped
Salt as needed
Turmeric powder

Tempering:
Mustard seeds, Urad dhal, curry leaves, 2 red chillies broken or whole, 3 garlic flakes( chopped fine or crushed) and a pinch of hing.
Oil - 1 tbsp

Rasam powder:
Dhaniya/coriander seeds - 1 tbsp
Jeera/cumin seeds - 3/4 tbsp
Pepper corns - 1/2 tsp
Red chillies - 2

Powder coarsely in a dry mixer.


Variation:

When you are cooking toor dhal..you can save the water from that along with a handful of dhal( mashed well) and add it to the rasam.

Soak tamarind in water for 30 minutes and extract a dilute pulp...to this add tomato paste, turmeric powder, rasam powder and salt along with 2 cups of water....temper it with the tempering ingredients and pour it on the rasam. Allow it to boil in medium flame...just boil it till the bubbles form up on top and switch it off. Garnish with chopped cilantro.

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1 TOMATO THOKKU/GOJJU

Tomato thokku/Thakkali Thokku/Tomato Gojju


Onion - 1 large chopped fine
Tomato - 4 medium chopped fine
Garlic - 3 pods(optional use only)
Chilli powder - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Methi seeds - 1/ 4 tsp or methi powder - a pinch
Hing - a pinch
Curry leaves - few
Cilantro - few chopped
salt as needed
Oil - 1 - 2 tbsp


Heat oil in a pan and add mustard seeds and urad dhal.. when they start to splutter up add curry leaves, hing and methi seeds or methi powder... immediately add onions and fry till golden brown.. next add garlic pods(optional use only... add if you like the flavor also... whole or sliced thin)...saute and add tomatoes... mash and cook till they are very pulpy and are mashed very well and water has left ... next add chilli powder and mix and then add a cup of water and salt... reduce flame and allow it to cook for 5 minutes...garnish with chopped cilantro leaves.

This goes well with idli/dosas or ven pongal and also chapathis. Can also mix with rice and enjoy your simple tomato rice.

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0 RAW PEANUT AND BRINJAL KULAMBU

Raw peanuts/groundnuts /Verkadalai and Brinal/Katharikkai Kuzhambu/curry/gravy.

Raw Peanuts - 1 cup
Brinjal - 1 or 2 sliced long
Onion - 2 medium chopped fine
Tomato - 2 small chopped fine
Tamarind - 2 inch piece
Chilli powder - 3/4 tbsp
Dhaniya powder - 1/2 tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Coconut - 1/2 cup grated
Salt as needed
Oil- 2 tbsp

Tempering:
Mustard seeds, urad dhal, curry leaves

Pressure cook the peanuts in a pressure pan for 2 whistles.

Soak tamarind in water for 20 minutes and extract pulp.

Grind coconut to a smooth paste. ( you can subsitute adding coconut with a cup of cooked toor dhal or moong dhal for thickness and quantity)

 
Heat oil in a pan and fry till onions till light brown...next add tomatoes and fry till they are mashed and pulpy...then add brinjal slices and saute for a minute...now add all the powders and saute once(can substitute with home made curry powder/kulambu molaga thool) and add tamarind pulp and a cup of water...reduce flame and cook for 8 - 10 minutes...now add coconut paste and cook for 5 minutes...finally add salt and the cooked peanuts and allow to cook together for another 8 - 10 minutes....temper it with mustard seeds, urad dhal and curry leaves...goes well with rice.
Variation:
Can substitute coconut paste with coconut milk and even avoid tamarind and increase a tomato.

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1 TARO FRY

Taro(Arbi) Fry / Cheppakizhangu varuval / Chammagadda vepudu


Taro or Cheppakilangu - 5 or 6
Chilli powder - 1/2 tsp
Turmeric powder - a pinch
Salt as needed
Oil for deep frying

Can temper with after frying( optional) with mustard seeds, urad dhal, curry leaves and if need with some chopped onions.


Cook taro or cheppakilangu in a vessel enough to cover all of them on stove top for 12 - 15 minutes...remove drain water and cool...later peel the skin with a peeler or knife...cut into thick or round pieces( if the taro or small and narrow).


Heat oil in a kadai( start with one cup of oil...can add more unless you want more later.). Add the taro pieces in small quantity or batches and deep fry till golden brown( they turn out to be crispy and tasty)...remove and repeat the process for the remaining...next add salt, turmeric powder and chilli powder and mix well...you can eat right like that ...or as a variation can temper them with mustard seeds, urad dhal and curry leaves .

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10 KOLLU/HORSE GRAM PODI(POWDER)

In Tamil, this is referred as KOLLU . Normally used to feed horses. But Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam, kollu dhal. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.

Horse gram - 2 cups
Red chillies -4 or 5
Curry leaves - a handful
Hing - a pinch
Salt as needed

Variation:
1. You can use urad dhal - 1 cup and horse gram - 1 cup ...dry roast both seperately and powder together with other ingredients.
2. You can dry roast 1/2 cup of sesame seeds and powder together.

This is one of my mom's recipe/invention...she likes chutney podi a lot so made a lot of use with horsegram/ kollu.

Heat kadai and dry roast horse gram/kollu in medium flame like around 5 minutes ...in the same kadai add 1/2 tbsp of oil and fry red chillies and curry leaves for one minute...add hing and mix once...remove and cool...take both together with salt in a dry mixer or coffee grinder and powder fine...just when you want to have mix with gingelly oil for better taste and use as a dip for idli/dosas.

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0 CHUTNEY/IDLI PODI(POWDER) 3

Urad dhal - 2 cups
Red chillies - 5
Curry leaves - handful
Hing - a pinch
Salt as needed
Jaggery - 1/4 cup

Variations
Can also dry roast 1/2 cup of sesame seeds and powder together.

Heat kadai and dry roast urad dhal in medium flame till they run light brown...remove and keep aside...in the same kadai add just a 1/2 tbsp of oil or dry roast red chillies and curry leaves for a minute...add hing and mix...remove and cool...take both together with salt in a dry mixer or coffe grinder and powder fine...add crushed jageery pieces in the end and turn on for just few seconds...mix with gingelly oil and use as dip for idli/dosas....I used to love this when I was a kid and now my sons Prithvi and Harsha who call this as sweet podi just love this and want it always with idli/dosas and sometimes with chapathis too.

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0 KARA CHUTNEY / IDLI PODI(POWDER)

Kara Chutney Podi / Spicy chutney powder for idli/dosa


This chutney podi is one of simplest and easiest..but is very spicy...so use a small quantity with gingelly oil... the shelf life is minimum since it contains garlic...so use within a week or store in a refrigerator.

Red chillies - 5
Curry leaves - handful
Garlic - 4 or 5 pods
Hing - pinch
Salt as needed


Heat a tsp or 2 tsp of oil in kadai/frying pan and fry red chillies and curry leaves for a minute...add hing and mix...remove and cool...add this along with salt in a dry mixer or coffee grinder and powder fine...add garlic in the end( otherwise it will not powder well)...and just turn on for few seconds...this will look to be little semi solid and is spicy.

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0 CHUTNEY/IDLI PODI(POWDER) - 2

Urad dhal - 2 cups
Red chillies - 5
Hing - a pinch
Salt

Variation:
Can use urad dhal and channa dhal - equal quantity, can also dry roast 1/2 cup of white or black sesame seeds and powder together.

Dry roast urad dhal till light brown...keep aside and cool...in the same kadai dry roast or add just 1/2 tbsp of oil and fry red chillies for a minute...add hing, mix and remove ... cool...take urad dhal and red chillies along with salt in a dry mixer /coffe grinder and powder ...mix with gingelly oil for better tast and use as a dipping with idli/dosas.

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