Bell pepper stir fry

                                       Capsicum poriyal
       

Bell pepper stir fry

I AM A DIE HARD FAN OF CAPSICUM AND I LIKE TO EAT IT  IN COMBINATION WITH ONION AND GARLIC.IF YOUR TASTE IS SAME AS THAT OF MINE , I RECOMMEND  YOU TO TRY THIS RECIPE.ITS  SIMPLE & EASY TO MAKE STIR FRY..

Serves:2
Ingredients

Ginger-1 inch piece
Garlic-5-6pods
Onion-1
Capsicum-1
Salt as needed

For tempering
Oil-1/2 tblsp
 Mustard seeds-1 tsp
Pepper powder-1 tsp

Method:

1.Chop all the veggies and keep aside.

2. Heat oil in a pan , once it's hot add mustard seeds.Allow it to pop up.Then add pepper powder stir for a second.Now add ginger, garlic ,onion and fry for 2 minutes.

3.Add capsicum and cook for 3-4 minutes. (If u don't like it raw cook in a low flame till its done)Check for salt and pepper and adjust accordingly.Our dish is ready to serve.
ENJOY with rice or roti.

Shaadi.com Indian Matrimonials

BANANA WHEAT PANCAKE

         KAELYA MASKAT--PAZAM GOTHAMB DOSA

 This  is a pancake which my granny used to make  whenever she comes to stay with us.She hate wastage of any edible things.So she used to make this pancake for us with black spotted bananas which we hesitated to eat because of the spots on its outer part.Nice aroma of the ghee always tempted us to eat this pancake and in a jiffy the plate will be polished off.So sharing this tricky trick to avoid wastage and to satisfy your sweet tooth with easy peasy cooking with handy ingredients and less efforts.. <3


RECIPE SOURCE-GSB CUISINE
INGREDIENTS

WHEAT FLOUR-1/2 CUP
GRATED JAGGERY-2 TBSP
COCONUT SCRAPINGS- 2 TBSP
BANANA-3 SMALL SIZED
WATER-1/2 cup
GHEE AS NEEDED

:You are free to adjust the measurements of the ingredients..

METHOD

1.POUR ALL THE INGREDIENTS IN A MIXING BOWL  EXCEPT GHEE.BY USING A MASHER/SPOON/BLENDER MIX EVERYTHING AND PREPARE A BATTER HAVING A THICK CONSISTENCY. KEEP ASIDE.

                                          

2.HEAT A DOSA PAN DRIZZLE LITTLE GHEE ,ADD A LADLE FULL OF BATTER ,SPREAD LITTLE (AS WE WANT THICK CREPES).

3. WHEN ONE SIDE IS COOKED, FLIP IT OFF.COOK BOTH SIDES WELL.

 Note:also you are free to drizzle ghee through the sides of the pancake while it is being cooked.You are free to make thick as well as thin /small as well as large pancakes according to your liking..!

4.ONCE IT IS DONE ,TOP IT OFF WITH LITTLE  GHEE  AND SERVE.ENJOY.

AFRICAN AKARA

                               KIDNEY BEANS FRITTERS

AKARA..

RECIPE SOURCE:WWW.KADIRECPES.COM

INGREDIENTS

Kidney beans soaked overnight- 1/3 cup

KIDNEY BEANS

Finely chopped onion -1

Finely chopped green chillies-2

Pepper powder-1/2 tsp

Salt as needed

Oil for deep frying

Method:

1. Soak the beans overnight and next day peel

 Off its skin by washing and rubbing the beans between the hands.

2. Once skin is removed from the beans mash them to a coarse paste using a blender and remove it into a mixing bowl.

3. Into it goes onion, green chillies,pepper powder, salt and mix well.

4. Heat oil in a kadai, once it’s hot add a spoon full of above made batter and deep fry them in medium flame. Drain them on to a paper towel. Serve it with sauce o your choice. Enjoy.. 

Shaadi.com Indian Matrimonials

COCONUT JOLLOF RICE

                            COCONUT JOLLOF RICE

                                       

                                                              

                           

                           

One day when i was just browsing through the internet accidentally i came across the site "kadi recipes",a blog owned by Oumou bah.Once i went through her blog i found it interesting especially Akara,puff puff & Jollof rice and thought of giving it a try.But as all the ingredients were not available at my place ,i modified the recipe according to my ease.Lets see how its been  cooked.

RECIPE SOURCE: www.kadirecipes.com
SERVES:2
INGREDIENTS

FOR SOAKING
BASMATI RICE-1 CUP
SALT -1 TSP
BAY LEAF-1
HOT WATER

FOR SAUTEING
 SUN FLOWER OIL/ANY OIL-1 TBSP
FINELY CHOPPED GARLIC-1 TBSP
ONION-2 MEDIUM SIZED
TOMATO-2 MEDIUM SIZED
TOMATO SAUCE-1 TBSP
CONCENTRATED OR THICK.COCONUT MILK-1/4 CUP

GINGER- 1/2 TBSP
BAY LEAF-1
PEPPER POWDER-1 TSP

MEAT MASALA (EASTERN)- 1 TSP
VEGETABLES OF YOUR CHOICE
 I USED CARROT ONLY-1/2 CUP
COCONUT MILK 1/2 CUP
WATER-1 1/2 CUP
PAPER FOIL TO COVER AND COOK THE RICE

METHOD

1.SOAK RICE IN HOT WATER ALONG WITH 1 BAY LEAF.

2.CHOP ALL THE VEGGIES AND KEEP THEM ASIDE.

3.HEAT OIL IN A DEEP PAN ADD GARLIC SAUTE FOR 2 MINUTES .

4.THEN ADD CHOPPED ONION  AND SAUTE WELL.

5.NOW ADD IN CHOPPED TOMATOES, FRY TILL THEY BECOME MUSHY BY ADDING LITTLE COCONUT MILK..

6.ONCE ITS DONE ADD THE  TOMATO SAUCE AND MIX WELL.

7..NOW GOES IN GINGER,BAY LEAF,PEPPER POWDER,MEAT MASALA & CHOPPED CARROTS.GIVE THEM A TOSS.

8.REMOVE THE BAY LEAF  & ADD THE SOAKED RICE ,ALONG WIT 1 1/2 CUP WATER.MIX WELL.

9.THEN COVER AND COOK  IN MEDIUM FLAME TILL RICE HAS ABSORBED ALL THE LIQUID IN THE PAN,OCCASIONALLY GIVE IT A STIR SO THAT IT WONT BURN.

10.ONCE LIQUID HAS BEEN ABSORBED REMOVE THE LID AND COVER WITH A PAPER FOIL AND COOK TILL RICE GRAINS ARE PROPERLY COOKED.

11. SERVE WITH FISH /MEAT OR A SIMPLE SALAD. ENJOY.

NOTES:
     ORIGINAL RECIPE CALLS FOR
      BOUILLON OR MAGGI CUBES--FOR--MEAT MASALA/CHICKEN OR VEG STOCK CUBES
     TOMATO PASTE(CANNED)--FOR--TOMATO SAUCE
     VEGETABLE OIL/PEANUT OIL--FOR SUN FLOWER OIL
          

VEGETABLE JALFREY

                                                   VEGETABLE JALFREY

VEGETABLE JALFREY

SERVES 2

INGREDIENTS

MIXED VEGETABLES- 1 - 2 CUPS
 I USED
  POTATOES - 2 MEDIUM SIZED
  ONION- 1MEDIUM SIZED
  CARROT-1/2 OF A MEDIUM SIZED ONE
  CAPSICUM-1/2 OF A MEDIUM SIZED ONE
  TOMATO-1  SMALL SIZED
  

OIL-1 TBLSP

CUMIN SEEDS-1 TSP

Spice powders used:

TURMERIC POWDER -1/2 TSP
CHILLI POWDER -1 /2 TSP
SALT AS NEEDED
WATER AS NEEDED TO MAKE
GRAVY ( OPTIONAL)

FOR GRINDING
Cashews-5 or 7

Kasuri methi -1/2 tbsp
ONION-1

Tomato-1
 GARLIC-3 PODS
 GINGER -1"PIECE
 LITTLE WATER/MILK OF YOUR CHOICE OR COCONUT MILK 

METHOD:

1 . CHOP ALL THE VEGETABLES .
                                                

2 . HEAT OIL IN A PAN . ADD CUMIN AND ALLOW IT TO POP UP.THEN ADD ALL INGREDIENTS NEEDED TO MAKE A PASTE ALONG WITH ALL THE SPICE POWDERS AND WATER.BRING IT TO A BOIL.DO A TASTE TEST AND ADJUST THE SPICES.

3. GIVE THEM A GOOD MIX.ONCE IT COOLS DOWN ,MAKE A SMOOTH PUREE.

4.TRANSFER THE ABOVE PURE INTO THE PAN ADD IN CHOPPED VEGGIES , COVER AND COOK TILL VEGETABLES ARE DONE.ONCE VEGETABLES ARE COOKED YOU CAN MAKE THE CURRY DRY .GARNISH WITH CORIANDER LEAVES AND ENJOY..

NOTE:IN THE PICTURE YOU CANNOT SEE CILANTRO AS I WAS NOT HAVING THEM I HAVE NOT USED THEM. .THAT WHY.
  

                                                            OR
5. ADD LITTLE MORE WATER/CREAM/MILK OR COCONUT CREAM AS PER YOUR NECESSITY FOR  MAKING GRAVY , BRING IT TO A BOIL.GARNISH WITH  CORIANDER LEAVES & enjoy....

Shaadi.com Indian Matrimonials

LENTIL DESSERT

                           PANCHAGADAAY/PARIPPPU PAYASAM

RECIPE SOURCE: GSB CUISINE
INGREDIENTS

Chana dal-1/4 CUP                                                     
MUNG dal-1/4 CUP
Crack wheat-1/2 CUP
Ghee-2 TBSP
Cashews-4
Coconut pieces-1-2 TBSP
Jaggery-200 grams
Concentrated coconut milk- 1 CUP
Diluted coconut milk -1 -2 CUPS
Water- 1-2- CUPS

METHOD

 1.Roast the dals and crack wheat in ghee,till nice aroma comes from it.Keep it aside.

READY TO BE ROASTED

2.In the same pan,roast the cashews and coconut pieces in ghee,till they are nicely browned and keep them aside for garnishing.

3.Now let us  make the jaggery syrup.For that take a pan,into it add  grated jaggery along with water and bring it to a boil.Once it turn into a liquid,switch off the flame ,strain the syrup and keep it aside.

4.Now pressure cook the dal and crack wheat for 3 to 4 whistles.Once the pressure releases,check whether the dals especially the chana dal is cooked or not.If not then cook it for another 2 whistles.

5.Once it is all done ,add in the jaggery syrup and boil it well.Then add in the concentrated coconut milk,mix well and switch off the flame.

(IF YOU WANT IT TO KEEP FOR MORE TIME ,YOU CAN BOIL IT WELL)

6.Garnish it with roasted cashews and coconut pieces and enjoy..

Shaadi.com Indian Matrimonials

RIDGE GOURD FRITTERS

                   PEECHINGA FRIES/GOSALYA BALUK

      

RECIPE SOURCE :GSB CUISINE

SERVES:2
MAKES 10-14 FRITTERS

INGREDIENTS

RICE FLOUR-1 1/2 TBLSP
CHILLI POWDER 1/4 TSP
SALT AS NEEDED
RIDGE GOURD-1/2  OF A MEDIUM SIZED ONE

METHOD

1. REMOVE THE THICK VEINS ON THE GOURD .WASH AND THEN CUT THEM INTO THIN CIRCLES.KEEP THEM ON THE PAPER TOWEL SO AS TO MAKE THEM DRY.

ridge gourd circles

2.HEAT OIL IN A KADAI .WHILE OIL GETS HOT WE CAN PREPARE THE DRY BATTER.

3.NOW IN A PLATE TAKE ALL 3 DRY INGREDIENTS MIX THEM WITH A SPOON.DRY BATTER IS READY WHEREAS THE OIL WILL BE HOT BY NOW...

dry dip 

4.TAKE EACH GOURD CIRCLES DIP BOTH SIDES INTO THE DRY DIP THAT WE HAVE MADE AND DROP THEM INTO THE HOT OIL.FRY 4/5 AT A TIME.TRANSFER THE FRIED ONES ON TO A PAPER TOWEL.OUR FRITTERS ARE READY TO SERVE.                              

                                         

NOTE-CAN HAVE THEM AS A SNACK /WITH TEA/COFFEE/WITH RICE TOO...ENJOY.

Shaadi.com Indian Matrimonials

POTATO PICKLE

                                URULAKIZANGU ACHAR

POTATO PICKLE

RECIPE SOURCE: GSB CUISINE
INGREDIENTS

POTATO-2 MEDIUM SIZED
OIL FOR DEEP FRYING

TAMARIND JUICE-1/3 CUP
SALT AS NEEDED
CHILLI POWDER-1 TSP
ASA fOETIDA/HING  AS NEEDED

FOR TEMPERING
OIL-2 TSP
MUSTARD SEEDS/SARSON/KADUKU/SASAM-1 TSP

METHOD:

1.CHOP THE POTATOES INTO THIN STRIPS.SPRINKLE LITTLE SALT OVER THEM.KEEP THEM ASIDE FOR FEW SECONDS AND THEN DEEP FRY THEM.KEEP THEM ASIDE.

2.EXTRACT TAMARIND JUICE BY ADDING WATER .TRANSFER IT INTO A BOWL.INTO IT ADD NEEDED AMOUNT OF SALT,CHILLI POWDER AND HING.MIX WELL.GRAVY IS READY.

3.NOW HEAT OIL IN  A KADAI ,ADD MUSTARD SEEDS AND ALLOW THEM TO POP UP.ONCE IT'S DONE ADD THIS SEASONING/TADKA INTO THE ABOVE MADE GRAVY.

4.STIR WELL.

5.NOW ADD THE DEEP FRIED POTATO STRIPS INTO THE GRAVY.

6.BRING THEM TO BOIL.ADJUST THE SALT.

7.OUR PICKLE IS READY TO BE SERVED WITH RICE/IDLI/DOSA..ENJOY..!

Shaadi.com Indian Matrimonials

GINGER COOKED WITH CURD AND COCONUT MILK

                   ALLAE/INJI PACHADI

Serves-2

Cuisine: GSB,granny's recipes
INGREDIENTS

Finely chopped ginger-1 tbsp
Salt as needed
Finely chopped green chilly-1

Tamarind ,a small piece
Curd-1/4 cup
Coconut milk-1/4 cup

FOR TEMPERING
Oil-2 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Curry leaves-1 sprig

METHOD

1.Take ginger and green chilly in a bowl,into it add salt and tamarind.Mix everything well and keep it aside.

2.Pour coconut milk(concentrated)into the above mixture and mix well.Then add in the curd(beat the curd well so that it will be lump free).

3.Now lets us do the tempering.For that,heat oil in a pan ,once it is hot add in the mustard and cumin seeds and allow them to pop up.Then add the curry leaves,give it a good mix and switch off the flame.Add this into the above made curry.Adjust the seasonings.Our dish is ready to be served along side rice or idly.

Bread fritters

                                               Bread pakoda

                                   

Makes 4 slices of fritters

Ingredients

Bread - 2 slices

Chickpea flour /kadala maav/Besan-2 tbsp

Rice flour-1 tbsp

All purpose flour(maida)-1 tbsp

Salt as needed

A pinch of hing/asa foetida

A pinch of baking powder

Chilly powder-1/4 tsp

Turmeric powder-1/4 tsp

Carom seeds/ajwain a pinch

Water as needed 

Oil for deep frying

Method

1. Slice the bread into triangle shapes. Keep them aside

2. Now lets make the batter.

3. For that in a mixing bowl add all the dry ingredients and give it a good mix.

4. Now add water carefully, little by little.

 Note: batter should not be too thin, as it has to coat the bread slices well. So be careful while adding water.

5. Once batter is ready, heat oil in a kadai, dip each slice in batter and then drop them into the oil and deep fry till they attain a golden color.

6. Drain them onto paper towels. Enjoy with a hot cup of tea..

Note: If batter is remaining in the bowl just finely chop cabbage/onions/veggies of your choice,Add them into the batter, give it a good mix and deep fry a spoon full and make tasty pakoras/pakodas/fritters/bhajjas of your choice.

  

            

POTATOES COOKED WITH POPPY SEEEDS

                               ALOO POSTO

                          

SERVES:2

RECIPE SOURCE:BENGALI CUISINE
INGREDIENTS

OIL-1 TBLSP
CUMIN-1 TSP
POPPY SEEDS-2 TBLSP
GREEN CHILLY-2
ONION-1
TURMERIC POWDER-1/2 TSP
CHILLI POWDER-1/2 TSP
SALT AS NEEDED

METHOD:

1.Cube the potatoes and deep fry them,drain and transfer them on to a paper towel.

2.Dry roast the poppy seeds and grind them to a paste along with green chillies(can add water while grinding)

3.Now heat oil(1/2 tblsp)in a pan add cumin seeds,once its pops add poppy paste and onions and fry till oil separates.Once its done add potatoes,turmeric powder ,chilli powder and salt .Fry them for few more seconds by adding remaining oil.Adjust the salt.Our aloo posto is ready to serve.ENJOY

PUFFED INDIAN BREAD MADE WITH RICE FLOUR

                                             RHONTTAS

RHONTTAS AND DALI THOY

RECIPE SOURCE :GSB CUISINE
MAKES 10-14 poori

INGREDIENTS

RICE FLOUR-1 CUP
WATER-3/4 CUP
CUMIN SEEDS/JEERA-1/2 TSP
SALT AS NEEDED
OIL AS NEEDED
NEAT PLASTIC SHEET

METHOD:

1.IN A SAUCEPAN BOIL THE WATER.ONCE IT STARTS BOILING ADD JEERA .AFTER 5 SECONDS ,SWITCH OFF THE FLAME.WATER IS READY TO USE.

2.NOW IN A MIXING BOWL ADD THE FLOUR,SALT AND WATER (WHILE ADDING WATER       BE CAREFUL)AND BEGIN TO KNEAD WELL SO AS TO GET A SMOOTH DOUGH.

3.NOW PINCH BALLS OF EQUAL SIZES.

4.NOW TAKE A PLASTIC SHEET ,GREASE IT WITH OIL.APPLY LITTLE OIL ON YOUR          HANDS TOO . NOW TAKE A BALL KEEP IT ON THE SHEET AND BEGIN TO PRESS WITH   YOUR FINGERS AND MAKE A ROUND SHAPE OUT OF IT.ONCE IT DONE.   WE WILL DEEP FRY THEM.

    NOTE:HERE WE WONT USE A ROLLING BOARD AND STICK INSTEAD  WE WILL USE            PLASTIC SHEET AND OUR HAND AND FINGERS  FOR ROLLING THE BALLS INTO                  ROUND SHAPED POORIS.  

5.NOW HEAT OIL IN A KADAI AND DEEP FRY THE POORIS...SERVE WITH DALI THOY/TOOR   DAL CURRY/PIGEON PEA CURRY/THUVARA PARIPPU CURRY.
   ENJOY..

Shaadi.com Indian Matrimonials

SWEET LENTIL BALLS

           Kadalaparipu suhiyan/Chonya dali Muuliku

                                

Recipe source:GSB CUISINE

Makes 10  sweet balls
Ingredients

For filling:
Bengal gram split and skinned/kadlai parippu/Channa dal/chonya dali-1/2 cup
Sugar-1/3 cup
Ghee-1/2 tblsp

For batter:
Maida /all purpose flour-3-5 tblsp
Rice flour-3-4 tblsp
A pinch of salt
Water as needed

Method:

1. Pressure cook the dal for 15 minutes (i.e the dal should get  mashed if we press them) then slightly mash them to a smooth paste using a wooden spoon.

2. Heat a nonstick pan add ghee , mashed dal &sugar into it.Cook till it begins to leave from the sides of the pan.Once it cools down, make small balls out of it. (pinch balls out of it).Keep them aside.

3.In a mixing bowl add maida/ all purpose flour, rice flour ,salt,water and make a batter free of any lumps. (It should not be too thick or thin...it should be able to coat the above made balls. So be careful while adding water).

4. Heat oil in a kadai, once it's hot dip each balls in the batter first and then pour into the hot oil and fry till they become slightly brown.

5.Drain and transfer them onto paper towels.Once it cools down..DIG IN AND ENJOY..

                     

               

Shaadi.com Indian Matrimonials