Hi R
Tried "malli paneer kurma" today and loved the taste.Thanks a lot for the wonderful recipe.
Regards
Sowmya :D
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Hi R
Tried "malli paneer kurma" today and loved the taste.Thanks a lot for the wonderful recipe.
Regards
Sowmya :D
Thanks, Pooh & sowmya for trying...
This week, a couple of capsicum dishes coming from SUN..
Stuffed capsicum:(Mrs.Revathy's version)
Potato cooked 2
onion 2
tomato 3
cooked chickpeas 1 cup
capsicum 3
garlic 3
ginger paste 2 tsp
green chillie or paste 1 tbsp
chilli powder, dhania powder & garam masala 1 tsp each
lemon juice
coriander leaves & salt.
For stuffing:
Heat oil, add onion, ginger, garlic & chilli pastes, saute. Add tomato, all powders, salt mix well. Once done, add boiled & mashed potato, mashed chick peas mix well. Preferably, if there is no water. Check for salt.
Garnish with leaves & squeeze juice.
This is an excellent side dish for rotis too.
Now comes to the capsicum part...As per the original recipe, wash and wipe it. Remove the top portion like a lid and deseed the inside portion completely. Stuff the potato mixture inside by pressing it well.
How to cook:
Heat 2 tbsp of oil, add stuffed capsicum, close the vessel. Keep in medium fire, cook for some time. Sprinkle some water, turn to the bottom and close the vessel again, cook for 5 mts.
Check whether the capsicum is soft, turn off the fire
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Suggestions from me:
1) If you dont want to use oil, after stuffing, steam cook for 5 to 8 mts or until it is soft.
2) I was told by my cousin that before stuffing, after removing the seeds, boil the capsicum alone in hot water till soft. Now, do the stuffing etc.
3) Better to buy smaller size of capsicum as it is very heavy to finish for a person to finish the entire veggie. After deseeding, cut the veggie into halves and cook, stuff which is easier to serve or eat.
4) Important point is adding salt to capsicum-if you are boiling the veggie, boil it in salt water. Otherwise, sprinkle salt water if you follow the original recipe(but, capsicum does not take salt in this way).
Or else, make a paste of ghee or oil with pepper powder & salt. Apply the paste on and inside the capsicum.
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Another stuffing for capsicum or
Capscium fried rice:
Capsicum red, yellow, green 3 nos.
rice 1 cup
cabbage 1 cup
beans, carrot 1/2 cup
green chillies 1
ghee 3 tsp or oil
tomato sauce 2 tsp
garlic ginger paste 1 tsp
pepper powder 1 tsp
Heat ghee, add pastes, chillies, cut veggies, pepper powder & salt. Mix well. Sprinkle some water to get cooked. Once done, add cooked rice, salt & coriander leaves mix well.
As told earlier, stuff rice inside the cooked capsicum and pour sauce on top.
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Hi R,
Can u plz tell me which brand is good for making Paratha n Naan?.I use Gold Medal.
Rgds,
sk
Dear R !
i made mullangi kootu and it was very nice.Thank u very much for the recipe.
Regards Foodlover.
Hello sk,
Sorry to tell you that have not tried making parata or naan at home, so cant help you..
Rgds.
You are welcome, foodlover..
Here is a couple of recipes which happened to learn from a caterer who runs a mess.
Idly sambar:
Thoor dal, moong dal 1 laddleful each
eggplant 2 small
tomato 1
green chillies 5
salt 1 tsp
coconut grated 3 tsp
saunf 1/4 tsp
tamarind
onion 1
Cook dals separately and boil eggplant, tomato & chillies adding some water. When they are half done, add onion and cook for some time.
Grind coconut with saunf into a nice paste. Now, mix the cooked dal & veggies mixture together. Add the paste, tamarind and stir well and mash them with back of the laddle roughly. Allow them to boil for some time.
Season in oil with mustard, curry leaves and pour onto the sambar.
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Kaara kuzhambu:
onion 1 cup
tomato 1
garlic 1/2 in no.
sambar powder 1 tsp
tamarind, salt
Dry fry & grind:
pepper, jeera & mustard 1 tsp each
thoor dal 2 tsp
fenugreek seed 11/2 tsp
Dry fry and grind nicely the above ingredients.
Season in sesame oil with mustard, cut onion and saute well. When the color changes, add cut tomato(can use tomato paste too) and the garlic flakes, fry well till they all done. Add sambar powder and tamarind juice with salt. Boil in the medium fire.
When it is half done, add the powder and allow them to boil for some more time.
Optionally, can add rice flour for the thickness. Do not mix the flour with water; instead, take a laddleful of kuzhambu and mix with flour, pour into the kuzhambu. Will find the difference.
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