Tuesday, October 26, 2010

Stuffed Capsicum

It was yet another Evening, figuring out what to do for dinner. I made some Yardlong beans parupu-usli and Tomato rasam for Lunch. The parupu-usli was still staring @ me in the evening too, i didnt want to waste it. Long before i bookmarked Lataji's Recipe of Stuffed Bell Peppers, thought of trying it, Voila!!!! it was a hit!!!! Thank you Lataji for sharing a Healthy recipe!!!! :)
Sending this to Bookmarked recipes- Every tuesday(Vol-13), happening @ Priya Mitharwal's Mharo Rajasthan Recipes


Ingredients
2 cups chopped yardlong beans/beans/methi leaves
1 cup of toor/tuvar dal
1/2 chana dal/Gram Dal
5-6nos red chillies

4-5 Capsicums (any color, i used green)
Little oil for brushing them
Seasoning
3-4 tbsp oil (Be generoussssssssssssss)
1-1/2 tsp mustard seeds
1 tbsp Chana dal
a pinch of turmeric
one tight fist curry leaves
a pinch of hing

Method
Soak the dals for half an hour. Grind the soaked dal, red chillies, and hing. Add no water. let it be not so fine paste, lil coarse will be better. It should of the masala vada batter consistency.In case it bcomes watery, jus add some besan flour.Heat oil in a kadai, be generous. splutter mustard seeds, add turmeric and some curry leaves.Now add the dal batter. stir and cook. Let it cook. you can see the raw color changing to a golden yellow.Add some oil, if necessary.

It takes about 5-6 minutes for the tuvar mixture to cook. Well cooked usli has no moisture/water, has a crumbled texture.Now add chopped beans. check the salt. Keep the flame low, cover and cook.Stir often to avoid burning. Take it of the flame when the beans is cooked.Beans can also be pre-cooked and add it here, but i have used uncooked beans. In case of using cooked beans, pls do strain the excess water and add it to the usli
Preparing the Capsicums
Wash and dry the Capsicums, Cut open the top and remove all the seeds. Boil a Shallow pan with water, place the capsicums covered in it,Put the flame off , let them sit in there for 2-3 minutes. Take it off the water, Brush some oil inside, Spoon the parupu usli into it. I brushed some more oil on the outer skin of the capsicums too. Keep in a MW safe bowl, Cover and Cook @ high for 4-6 minutes. This cooking time depends upon ur MW Power, So once the Capsicum skin starts shrinking, its cooked !!!! We enjoyed with some Tomato Ketchup!! A filling Dinner indeed, and Light on everything!!!! :)

Saturday, October 23, 2010

Red Masoor Dal (Brown) Rice

Whenever i make mixed rice, i normally prepare rice separately and Mixing recipe Seperately. Never i have tried to make a One Pot Meal!!! When i came across this Red Masoor Dal Rice in DK's Blog, i thought of giving it a try. I have slightly modified the recipe,So, for the original recipe please follow the link above.
Ingredients
1 cup Brown Rice
1/2 cup Masoor Dal
1 Large Onion, chopped
1 Large Tomato, Chopped
1 tsp ginger garlic paste
3 green chillies, Slited Lengthwise
1 cardamom and bay leaf
21/2 cups of Thin coconut Milk /Veggie Stock/Water
1 tsp curry powder (Store bought, Mothers' recipes Brand)
Salt to taste
turmeric, hing a pinch
Fresh Coriander,for Garnishing

Method
Soak Brown Rice for 30 Minutes. I soaked the Dal too for 5 minutes, washed and drained. In a Skillet, Heat oil, splutter mustard seeds, , green chillies, cardamom and bay leaf. Add Onions, Ginger-garlic pate and saute till translucent. Add Tomatoes, sprinkle little water and add curry powder, turmeric and hing. Let the Tomatoes cook for a minute or two. 

Drain the excess wter from Rice. Add Rice and Dal to the cooked tomatoes, Add Coconut Milk. Now DK says it is Ok to replace this Magic ingredient with Veggie stock or Water. But, i would suggest you not miss this, it really brings out a flavor to the Rice, Trust me!!!! Add Salt and mix well. Cover and Cook  for 15-20 Minutes. Garnish with Fresh Coriander and Enjoy!!!!! I had it with some oven-fried appalams!!!! mmm, tasty, tasty, yummy, yummy!!!!

Sending this to T&T-hosted by Priya this month, featuring Chef in you, event originally started by Zlamushka and now taken over by Lakshmi Venkatesh of Kitchen ChroniclesAnd also to CMT-Rice, hosted by Priya, Event by Jagruti. 


Friday, October 22, 2010

Chef in you - T&T Special

This Month Tried and Tested Event hosted by Priya features DK's Chef in you. T&T Event Originally stared by Zlamushka, and now taken over by Ms. Lakshmi Venkatesh of Kitchen Chronicles. DK's blog doesnt need an introduction, she has got an amazing space, with a huge collection of mouth-watering, Challenging Recipes, explained step-by-step with pictures and not to forget her amazing writing skills!!!! Love reading her post!!!

I recently tried her Raita recipes Bread Raita and Mint Raita

 Both the recipes were damn easy to make and the taste was great. A Wonderful recipe to try and break out from the routine Veggie Raita's!!!! 



Wednesday, October 20, 2010

Sabudhana Khichdi/Sago Seeds Khichdi

Navrathri Went on very well. We bought a new steps this time for theGolu, got some dolls from india. Had Lot of friends coming home every day for the Vetrilai Paaku/Haldi Kumkum/Pooja. It was Wonderful. Kuttu had a great time with all his friends coming home in the evening and he visiting their place. After Vijayadasami, it took me 2-3 days to pack all the dolls and to unlock the stairs to Flat packs. phew!!!! Real Hard work!!!
Whenever i have some extra work to do, i try to keep our dinner a bit simple. Last week, one of my Friends brought me some Sabudana Khichdi, tasted so good, i asked her for the recipe. I just tweaked the recipe a bit(or more) and made it for the dinner. Made some raita from DK's Blog as a Combo. Will post the raita recipe's soon!!!!!

Ingredients
2 cups Sago Seeds
2 green chillies
1 Large Onion, Chopped
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp ginger garlic paste
hing, turmeric a pinch

1 tsp mustard seeds
2 tsp Gram/Chana Dal
Salt to taste
2-3 tsp of oil
A fistful of Curry leaves
Fresh Coriander for Garnishing

Method
Wash the sago seeds and drain the excess water, completely. Sprinkle Little water and Keep it covered. Keep Sprinkling water every hour. Soaking Sago fully in water, makes it mushy, so just sprinkle water. Let it sit like this for 5-6 hrs. So, if you are planning to make the Khicdhi @ 8:00PM, start the process by 2:30-3 PM.

Heat oil in a Kadai, Splutter Mustard Seeds, add green chillies, curry leaves, Chana dal, hing and turmeric. Once the Dal turns goldern brown, add onions, ginger garlic paste and saute till  translucent. Add the sago seeds and rest of the masala's, Mix well. Add Salt and Cover and cook for 10 minutes in a simmer flame, for the rawness of masala's to escape. Take it off the flame. Garnish with Coriander and Serve hot with any Raita.




Monday, October 04, 2010

Chocolate Dry Fruit Ladoo

Dry Fruit Ladoos, i use whole nuts and combine Marie Biscuits and milk to shape them. This time, i even wanted my son to taste it, so i tried tweaking it a bit by adding cocoa powder and powdered nuts. Tasted great!!! And My Kiddo too enjoyed having them.

Ingredients
2 tbsp Almonds/Badam
2 tbsp Cashew
2 tbsp Pista
2 tbsp Walnuts
11/2 tbsp Cocoa Powder
1 tbsp Dessicated Coconut + 2 tsp for coating
2 &1/2 - 3 tbsp Dark Brown Sugar
2 pods of cardamom (Optional) or A generous pinch of Cinnamon (optional, but i love them)
Method
Take a MW safe Flat Dish, Coat with some oil/Ghee add the nuts and MW high for 3 minutes, Take them out and toss after every 1 minute. Once done, take them out and add dessicated coconut, while the nuts are in the same pan and toss well. Let it cool.
In a Mixer, grind the nuts and coconut mixture to a fine powder, While grinding itself u can see the mixture coming together. Add Brown Sugar and Cocoa Powder and Grind again. If using cardamom, add them along with the sugar and grind. Transfer the mixture to Flat Plate, add Cinnamon and mix well. Shape them into Small balls and coat with Dessicated Coconut. Tada!! Healthy Ladoos ready in 20 minutes!!!!

Sending this to Celebrate Sweets - Ladoos, hosted @ Nithu's Kitchen, Event by Nivedita. And also to
Srivalli's Kids Delight - Finger Food.

Sunday, October 03, 2010

The Chutney Special

Chutney a must breakfast condiment in any south-indian home. But it is always a confusion what to make and always looking for something different than the normal Coconut/Tomato Chutney. 

I normally try to avoid making Coconut Chuntey, fearing those calories!!!! So, keep looking/trying for some different chutney. Peanut Chutney is my hubby's favorite, but this time i tried by adding some onion to it, tasted good. 

Walnut Chutney recipe i got it from a tamil magazine, tasted great, hubby dear was surprised, when i told him it is Walnuts!!! Just try it and surprise your better half!!!!!

Peanut Chutney
1/4 cup Peanuts
1 Large Onion (optional)
2 Red/Green Chillies (Red better)
2 cloves of garlic (optional)
A Small ball of tamarind (A small Gooseberry size)
Salt to taste
For the Tadka
1-2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal

Method
Roast the peanuts with little oil. Grind them with rest of the given ingredients. Heat one tsp of oil, splutter mustard seeds, add a tsp of urad dal. When the dal is roasted, add it to chutney. Makes a Good Combo with Idly/Dosa.

Walnut Chutney
1 bunch of Mint leaves
10 Walnuts
2 green chillies
2 tbsp of freshly grated coconut
2 tsp of grated ginger
a small ball of tamarind (a Small Gooseberry size)
Salt to taste

For the Tadka
1-2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal


Method
Soak Walnuts in Hot water for 10 minutes and Drain. Wash Mint leaves. Grind all the ingredients together. Heat a tsp of oil, Splutter mustard seeds, add urad dal, once the dal is roasted, Pour it over the Chutney. Enjoy with Hot Idly/Dosa.


Sending these two Chutnies to CMT-Chuntey Happening @ Joy of Cooking.
Along with these two i m sending these Chutnies too for the event

Peerkangai Thol thogayal/Ridge-gourd peel Chutney
Tomato Chutney
Thengai Thogayal/Coconut Chutney My MIL's Version


Vazhaithandu Thogayal/Banana Tree Trunk Chutney





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