CAPSICUM DRY CURRY | CAPSICUM BESAN SUBZI

Capsicum |Bell pepper ,so far i have used in sambar, paneer curries and other north Indian side dish but never tried a recipe only with capsicum and especially a dry curry. This recipe i learnt from my friend who taught me the Spring onion curry and this capsicum curry was enjoyed by everyone at home even the  little one who hates capsicum. I served this curry with Jeera rice and dal tadka (recipe coming next) . Now let’s see how to make this capsicum besan subzi.

PREPARATION TIME:10 MINUTES. COOKING TIME:15 MINUTES. SERVES:3-4
INGREDIENTS:

CAPSICUM	2 BIG
ONION	1-2
REDCHILLI POWDER	3/4 TSP
CORIANDER POWDER	1/2 TSP
JEERA POWDER	1/4 TSP
CUMIN SEEDS	1/4 TSP
OIL	2 TSP
BESAN (KADALAIMAAVU)	4 TBLSP
SALT	TO TASTE
GARAM MASALA	2 PINCHES(OPTIONAL)
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

• Wash the capsicum and chop them into small cubes. discard the seeds.
• Finley chop the onions. In a non stick pan add oil and add the cumin seeds. Add the finely chopped onions and cook till they becomes translucent.

• Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
• Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt and garam masala.

• Let this cook in a medium low flame. Stir in between without getting burnt.
• Saute well till the besan gets cooked and leaves a nice aroma.
• Do not cover and cook as it will leave water and make the curry soggy.

• Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice .

Note:

• You can add Sambar powder instead of redchilli powder and coriander powder.
• Tri colour capsicum can be used to make the subzi more colourful.

Technorati Tags: capsicum dry curry,bell pepper dry curry,capsicum besan subzi,capsicum recipes,easy dry curries,vegetarian recipes,jeyashri's kitchen

BABY CORN KURMA| SIDE DISH FOR CHAPATI

Baby corn , whether i make baby corn masala or baby corn puloa or baby corn kurma we all love it very much. Though i have tried  baby corn kurma few times at home, never had a chance to click it but last week i made a bit early and clicked the kurma for the sake of blogging. Though kurmas are not the favorite dish among my kids but this baby corn kurma was appreciated by everyone and kids liked this too. Do you have baby corn lying down in the refrigerator just go ahead to make this baby corn kurma. Even this kurma can be served with VEGETABLE BIRYANI

PREPARATION TIME: 15 MINUTES . COOKING TIME: 20 MINUTES
INGREDIENTS:

BABY CORN	10-15
ONION	1-2
TOMATO	1
CASHEW NUTS	5-6
GREEN CHILLI	2-3
FENNEL SEEDS| SOMBU	3/4 TSP
MILK	1/2 CUP
ELACHI | CARDAMOM	2
GARLIC	3 PODS
COCONUT(GRATED)	1 TBLSP
OIL	2 TSP
SALT	AS NEEDED

METHOD:

• Wash and clean the baby corn.Chop the baby corn into small pieces and pressure cook it by adding 1/2 cup of water and little salt.

• Finely chop the onions and tomato. Keep half of the tomato aside for grinding.
• Grind the green chilli, coconut, garlic pods,fennel seeds(sombu),cashew nuts and tomato.

• In a pan add oil and add the cardamom pods and add the onion and saute it till they turns pink. Add in the half of the finely chopped tomatoes and saute till they turn mushy.
• Add in the cooked baby corns. Add it along with the water in that.

• Now add in the ground masala and mix well. Let it boil for a minute.
• Add in the milk now and if you find the kurma thick add little more water to reach the right consistency. Boil this for 5 minutes in a low flame.

• Switch off the flame. Garnish with coriander leaves or curry leaves.
• Baby corn kurma is ready to serve.

Note:

• Sombu can be tempered in the beginning.
• Cashew nuts can be replaced with 2 tsp of pottukadalai |chutney dal.
• You can even replace the baby corn with green peas.

Technorati Tags: baby corn kurma,side dish for chapathi,how to make babycorn kurma,rich baby corn kurma,jeyashriskitchen recipes,kurma recipes

 

Chole masala recipe, Chana masala without onion garlic

Channa masala or Chole masala a popular punjabi gravy, without onion and garlic, recipe with step by pictures and full video. Very recently my son Varun started to eat chickpeas and since it is a great source of protein, i make Chana masala every week . Check my version of Chana masala which i had posted earlier here. During this 15 days before navaratri and during navaratri, many people observe fast and also don’t include onion or garlic in their food. This recipe of Chole masala doesn’t include onion or garlic and yet turned out very tasty and yum. I learnt this recipe from my relative and now a days i am making  chole masala in this style only. This can be made in pressure cooker in one shot.
Check out my full collection of No onion no garlic recipes.

PALAK KOFTA GRAVY|PALAK KOFTA CURRY RECIPE

Palak kofta gravy we first tasted in a restaurant in Vietnam and as i mentioned in the Aloo capsicum gravy post, this is another restaurant style gravy which you can try at home . I didn’t deep fry the Koftas but coked in the paniyaram pan as i did in the Cabbage Kofta recipe. We had this with Lachha parathas which i have posted here.

INGREDIENTS FOR KOFTA (MAKES 7 KOFTAS)

PALAK (Chopped)	1/4 CUP
POTATO(bolied and peeled)	2
BESAN | GRAM FLOUR	1 TBLSP
CORIANDER POWDER	1/2 TSP
RED CHILLI  POWDER	1/2 TSP
JEERA POWDER	1/4 TSP
OIL	1-2 TBLSP

FOR GRAVY :SERVES 4

ONION	2
PALAK	1 CUP (TIGHTLY PACKED)
TOMATO	1
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
JEERA	1/4 TSP
GARAM MASALA POWDER	2 PINCHES
KASOORI METHI	2 PINCHES
MILK	1/4 CUP

METHOD:
FOR MAKING KOFTAS

• Combine all the ingredients under the  Ingredient table “Kofta”,except oil and mix well. Ensure that the mixture is tight. If you feel it isbit loose add 1 tblsp of besan to this to make it thick.
• Make small balls( koftas )out of this and heat the paniyaram pan.

• Add little oil in each hole and place the koftas into it.
• Cook in a medium flame by turning it on both sides. Let it turns into a golden brown colour. Add little oil if needed.

• when the koftas are firm and cooked, switch off the flame and keep it aside.

FOR GRAVY

• Chop the onions finely. In a pan add oil and saute the onions till they become light brown.
• allow this to cool and add the tomato and jeera.

• Meanwhile wash and chop the palak and and cook it hot water for 2 minutes. Add 1/2 tsp of sugar while cooking to retain the colour.
• When it is cool, take out the water and make the spinach into a fine puree. Reserve the water to use it for gravy.

• Finely grind the onion tomato mixture into a smooth paste. Heat oil in a pan and add this paste and saute well. Add the coriander powder, garam masala and red chilli powder.

• when the raw smell of the masala powder goes, add the palak puree and add the reserved water which we kept aside after cooking the palak.
• Now add in the milk and mix well. Let this boil for 2 minutes. Add kasoori methi and switch off the flame.

• Palak gravy is ready . Before serving add in the kofta balls to the hot gravy and serve with roti | parathas.

             
NOTES:

1. Green chilli can be added instead of red chilli powder. If adding green chilli grind with the palak.
2. You can replace cream instead of milk.
3. Koftas can be deep fried too instead of making in paniyaram pan.
4. I have kept the koftas in the gravy for 3 hours and it didn’t break in the gravy.

Technorati Tags: palak koftagravy,palak recipes,healthy recipes,side dish for rotis,side dish for chapathi,northindian recipes,kofta recipes,vegetarian kofta balls

ALOO CAPSICUM MASALA | ALOO SIMLA MIRCH RECIPE | SIDE DISH FOR ROTI

Aloo Simla Mirch is a very flavourful, onion tomato based masala which i can say a very perfect side dish for Roti. This Aloo Simla Mirch , we tried in a Indian restaurant in Hanoi (Vietnam) during our holiday. I wanted to recreate a similar one at home and tried this few days back at home . It was a super duper hit and the taste was close to the one which we tasted in the restaurant. I have few restaurant style recipes coming up here in the coming weeks.

INGREDIENTS: SERVES 4-5

ALOO |POTATO	2
CAPSICUM	1/2
ONION	2
GINGER GARLIC PASTE	1 TSP
CUMIN SEED	1/4 TSP
TOMATO PUREE	2 TBLSP OR 1 TOMATO
CORIANDER POWDER	1/2 TSP
CUMIN SEED POWDER	1/4 TSP
RED CHILLI POWDER	1/2 TSP
SALT	AS NEEDED
OIL	1 TBLSP

METHOD:

• Par boil the potatoes. Ensure not to over cook the potatoes. Let this be firm. Peel the skin and cut them length wise.

• Chop the onions very finely. In a pan add oil and the cumin seeds and add in the ginger garlic paste. When the raw smell goes off add in the chopped onions.
• When they turn translucent add the tomato puree.

• Throw in the red chilli powder, coriander powder , cumin seed powder, slat and garam masala.
• Keep in a low flame and saute well till the oil separates.

• Add  the potatoes and add 1 to 1 and 1/2 cups of water. Cover and cook for 5-7 minutes. Stir in between.

• Cut the capsicums lengthwise. Add it to the potato gravy.
• Mix well and let it boil for a minute and switch off the flame.
• Let the capsicum be crunchy.

• Flavourful aloo simla mirch is ready t serve. I didn’t add kasoori methi or coriander leaves in the last for garnishing as i want to enjoy the flavour of capsicum fully.

Note:

• You can add 1-2 tblsp of cream to bring richness to the gravy.
• Do not cook the capsicum, let this be crunchy.

Technorati Tags: aloo capsicum,aloo simla mirch,side dish for chapathi,roti,potato recipes,easy recipes,north indian side dish

RAJMA MASALA RECIPE , RED KIDNEY BEANS MASALA

   Rajma masala is an authentic Punjabi dish which i have tasted many times in restaurants. Though i make Dal makhani at home , rajma masala is a rare one that i make at home. Recently during our trip to Vietnam, we were served jeera rice and rajma masala in the flight and my son Varun enjoyed it a lot. He asked me to make rajma masala at home one day. I totally forgot that and last week one day he pleaded me to make rajma masala for dinner after coming from school. But i didn’t soak rajma previous night. Finally i bought  the canned red kidney beans and rajma masala for him.
Also check out my

• Rajma cheese paratha
• Rajma pulao

INGREDIENTS: (SERVES 3-4)

RAJMA | RED KIDNEY BEANS (COOKED)*	1 AND 1/2 CUP
ONION	2
BAY LEAF	1
TOMATO	2
GARAM MASALA	1/4 TSP
CORIANDER POWDER	1/2TSP
JEERA POWDER	1/4 TSP
RED CHILLI POWDER	1/2 TSP
OIL	1 TBLSP
SALT	TO TASTE
KASOORI METHI	1/4 TSP
MILK | CREAM	1/4 CUP

* I used 2 canned red kidney beans.

METHOD:

• If using the dry rajma, soak it for 10 to 12 hours and cook till 6-7 whistles in a pressure cooker or till it becomes soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water.
• If using canned one, drain the excess water and wash it thoroughly.
• Chop the onions very finely. Alternatively you can make the onion into a fine paste too.

• In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.
• Throw in the onions and saute for few minutes in a low flame till it turns pink.
• Add the garam masala powder at this stage and saute for few minutes. Adding garam masala at this stage will give a nice flavor to the curry.

• Puree the tomatoes and add it to the onion garam masala mix.
• Add the red chilli powder, coriander powder, jeera powder and coriander powder.

• Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
• Add the red kidney beans to this.

• If you cooked the rajma add the reserved water which u used for cooking else add 1 to 1 and 1/2 cup of water.
• Add the kasoori methi. Check for salt.

• Allow this boil for few minutes and add the milk.  I used full cream milk for a creamy texture. You can use cream or evaporated milk too.
• Keep the flame low and cook it for 20 minutes . Stir in between.
• Creamy and finger licking Rajma masala is ready to serve.
• Serve with roti | jeera rice.

Note:

• Ginger garlic paste can be added after adding onions.
• Use the best variety of red kidney beans, else it will not get cooked.

Check out these recipes too:

• DAL MAKHANI
• CHANNA MASALA
• JEERA PULAO
• SOFT ROTIS