Capsicum Aloo Jhol

I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato capsicum curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.
If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.

Ingredients:
1 lb baby potatoes, boiled and chopped into halves (can use regular too)
1 cup of diced tri-colored capsicum (I used green, red and yellow)
2 tbsp. mustard oil
1 tsp rai (black mustard seeds)
1 green chili
Handful of curry leaves
2 plum tomatoes, pureed
1 tsp. haldi (turmeric powder)
1 ½ tsp. dhaniya (coriander powder)
3 tbsp. yogurt
4 cups water
1 bunch cilantro leaves, chopped
Salt to taste

Method:

• Heat mustard oil in a wok or kadai.
• Add mustard seeds, green chili and curry leaves.
• Stir for two minutes.
• Add pureed tomatoes and cook for about 10 minutes.
• Add turmeric powder and salt to taste.
• Add 1 ½ tsp. of coriander powder and cook for 10 minutes.
• Add 3 tbsp. of yogurt and stir the mixture for about 10 minutes until it thickens.
• Add 4 cups of water to the gravy and add chopped potatoes.
• Let this mixture simmer uncovered for about 15 – 20 minutes until it thickens.
• Adjust seasonings, garnish with chopped cilantro and serve hot.I served it with Broken wheat Idli Upma

Paprika Chicken Strips

Ingredients

• 400 g skinless chicken breast, excess fat trimmed, cut into strips   
•   1 1/2 tsp ground paprika   
•   1 clove(s) fresh garlic, crushed   
• 1 tbs chilli sauce, (or to taste)   
•   140 g plain diet or no-fat yoghurt, (1/2 cup)   
•   1 tsp fresh mint, finely chopped   
•   4 individual celery sticks, trimmed, cut into sticks   
• 1 x 3 second spray(s) oil spray   

Instructions

• Place chicken on a plate and sprinkle with salt and paprika.
  
• Heat a non-stick pan over medium-high heat and spray with oil. Add chicken and cook, turning occasionally for 5-10 minutes, or until light brown and cooked through.
  
• Combine the chilli sauce, yoghurt and mint in a bowl and season with salt and pepper. Transfer chicken to a plate and serve with the celery sticks and yoghurt sauce.

Notes

• Any leftovers can be stored in an airtight container in the fridge for 2-3 days. Try wrapping in a small Lebanese bread with some salad ingredients for a simple lunch.

Aloo Shimla Mirch

INGREDIENTS

Capsicums - 6
Potatoes - 2
Asafoetida - 1 pinch
Split Cashewnuts - 2 tsp
Peanuts - 2 tsp
Tamarind Juice - 1/2 tsp
Jaggery - 1/2 cup
Coriander Leaves - 2 tbsp
Oil - 100 ml
Salt to taste
Roast and Grind to a paste:
Chana Dal - 2 tbsp
Sesame Seeds - 2 tbsp,
Coriander Seeds - 1 tbsp
Red Chillies - 5

METHOD
1. Heat 4 tbsp oil.
2. Fry capsicums and potatoes.
3. Add the asafoetida, cashewnuts and peanuts.
4. Fry for 5 minutes.
5. Add the ground masala, tamarind juice and jaggery.
6. Cook on a slow fire till done.
7. Add salt and simmer.
8. Add water if needed.
9. Garnish with coriander leaves.
10. Serve with chapatti.

Spinach & Capsicum Rice

Spinach & Capsicum Rice

This is a combination of Indian spices with Chinese sauces. This is really a amazing combination...i use to make this type of fried rices often with any available vegetables..this time i have more capsicum and a bunch of spinach in my fridge, so tried with it. Very quick recipe... helped me a lot to pack my hubby's lunch box during his 6 am-3 pm shift. So quick n i can also stuff as many vegetables as possible. I tried with mixed vegs like carrot,beans,peas,cabbage,mushroom,capsicum or with any 2 available ingredients. U too Try this n enjoy !!!

Nutritional Benefits of Capsicum: Capsicum/Bell peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants.bell peppers also provide fiber that can help lower high cholesterol levels.Bell peppers appear to have a protective effect against cataracts, possibly due to their vitamin C and beta-carotene content.
Nutritional Benefits of Spinach: One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. he vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.The high amount of vitamin A in spinach also promotes healthy skin. 

Ingredients

1/4 of each of 4 color capsicum(red,green,yellow,orange)
1 bunch spinach(or 3-4 cups)
1 onion
3-4 cups cooked rice
1/4 tsp mustard seed
1/4 tsp urad dal
1 tsp channa dal
1/4 tsp cumin seed
salt to taste
2 tsp sambhar powder(chilly powder)
1-2 tbsp oil

Method

1. In a skillet, heat oil
add mustard, urad dal and channa dal and cumin seeds with 2 secs interval
2. add in chopped onions, stir well
3. add chopped spinach with little salt
4. add chopped capsicum and mix well
5. add salt for capsicum,sambhar powder and cover with lid and cook till water leaves for around 5 mins
6. add in cooked rice, check for spice and serve hot.

Spinach & Capsicum Rice

Red Capsicum Chutney,Curry Leaves Chutney and Onion Chutney

Red Capsicum Chutney,Curry Leaves Chutney and Onion Chutney

Roasted Red Capsicum Chutney

Capsicum – coming from the family of chili’s, Capsicum is not only spicy, but also has a flavor and taste of its own, it comes in different colors red, green, orange.. and kids love to play with it and also eat it when prepared in a proper way.
Capsicum has its own uniqueness where all vegetables require spices to be added to get that tangy/spicy taste, capsicum owns that taste within itself.
This chutney is one of the examples of the spicy and yummy taste that it gives…

Ingredients -

1 red bell pepper

5-6 dry red chillies

little  tamarind piece

salt

1 spoon chana dal

1 spoon urad dal

1/2 spoon mustard seeds

pinch of inguva/ 2 garlic flakes

oil

Preparation – (Time app : 15 – 20 min)

Step 1:

Add 2 table spoons of oil in a kadai, and add red chillies to the oil until fried and keep aside

Step 2:

Next, add chopped red bell pepper pieces to kadai and add salt and a piece of tamarind and cover it with a lid.

Step 3:

Turn the flame to medium and allow it to cook until the bell peppers become soft.

Step 4:

Blend the fried red chilles in a mixer, add after the chillies are blended, add  cooked bell peppers and blend them together till mixture is soft. Take everything into a bowl and mix tadka to it as mentioned below

Tadka:

Add spoon of oil in the kadi when the oil is hot,  add chana dal, urad dal, mustard seeds, garlic flakes and let them crackle, add asafetida (inguva) to the crackling mixture. Put this mixture into the chutney from step 4.

Thats it… Its so simple to prepare… Try it at home when you dont have a lot of time to prepare food and want to do something real quick.

It goes well with Rice, Dosa, Idly, Vada, try without any side too… Its yummy..

Curry Leaves Chutney: 

( karuveppilai Chutney )

Curry leaves is one of the prime ingredient in most of the South Indian dishes. It is popular for its rich aroma and health benefits & used as a vital seasoning..! 

This Chutney made of curry leaves has a distinctive flavor and it is a great accompaniment with many dishes like hot soft idlies, crispy dosa and even plain rice.

Some of the medicinal facts of Curry Leaves:

• It helps in nourishing root hairs and prevents premature greying of hair.
• Tender Curry leaves are helpful in treating diarrohea, dysentery and piles.
• In curing skin eruptions and minor skin infections.
• Used as an eye treatment for certain eye disorders and arrests the development of eye cataract.
• Helps in curing diabetes due to obesity.
• As an external applicant in insect stings and bites of poisonous creatures.Lets see the preparation of healthy  curry leaves chutney recipe…

Ingredients: 

Curry leaves                              - 1 cup

• Oil                                            - 1 tbsp
• Urad dal                                    - 2 tbsp
• Red chilly                                  - 2
• Coconut pieces                         - ½ cup
• Tamarind                                   - a little
• Asafetida                                  - a pinch
• Salt to taste

Method:

1. Wash and drain the water completely from curry leaves.
2. Heat oil in a fry pan.
3. Sauté urad dal and roast to golden.
4. Fry red chillies.
5. Remove and keep aside.
6. Add curry leaves and sauté in low flame till they turn crispy.
7. Grind coconut pieces in a blender.
8. Now add roasted urad dal, red chilly and grind further.
9. Add salt, curry leaves, tamarind, asafetida, jaggery ( optional )  and grind to coarse paste by adding required water.Fresh n tasty curry leaves chutney ready..!!!

Onion Chutney

 Onions could be used as healthy chutney alternative to be had along with idli or dosa.
For the diet conscious, who want to follow a healthy diet regimen, onions can replace the coconut as idli or dosa accompaniment. In south India, onion chutney is usually prepared to be served with idli. There are various ways to preparing the onion chutney. Try this easy one.
Ingredients:
1 Big Onion (cut to thick slices)
1 Tsp Urad dal
1 Pinch Cumin seeds
2 Whole Red chillies /per taste
½ tsp Tamarind puree
Salt to taste
For Seasoning
1 Generous Pinch Asafoetida
½ Tsp Mustard Seeds
6-8 Curry Leaves
½ Tsp Oil
Method:
- Dry roast the urad dal, cumin seeds and red chillies till the urad turns light brown in colour. Keep aside.
- Dry roast chopped onions separately.
- In a mixer grinder grind Urad dal, cumin seeds and red chillies along with salt to a fine powder. Now add in the onions, tamarind pulp and a little water and make it into a paste.
- In a pan heat oil and add asafetida, mustard seeds, curry leaves. Once the mustard seeds start to splutter add it to the chutney and mix it well. Serve it along with idli or dosa.
Tip: The chutney can be refrigerated and can also be served cold. There will not be much difference in its taste.

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Tri- Colored Capsicum/Bell Pepper Rice

Tri- Colored Capsicum/Bell Pepper Rice with Onion Cucumber Raitha

I got this easy and tasty capsicum rice recipe from mom. This is an awesome lunch box menu and we can make it very quickly. We can just make the masala powder and keep it and we can use whenever we need it.

Time of Preparation : 45 minutes
No of Servings : 2


Ingredients:

• Cooked rice – 1 cup
• Capsicum – 2 cups (cut into small cubes,I choose tri-colored(Yellow,red and green))
• Grated coconut – 1 tbsp
• Mustard seeds- 1/2 tsp
• Split Urad dal – 2 tsp
• Channa dal – 1 tsp
• Dry red chillies – -2
• Curry leaves – a few
• Cashews – 1 tbsp (optional)
• Groundnuts – 1 tbsp (optional)
• Oil – 2 tbsp
• Turmeric powder – 1/4 tsp
• Salt – to taste

To grind:

• Dry red chillies- 6
• Cinnamon stick – 1 “
• Clove – 1
• Coriander seeds – 2 tsp
• Cumin seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal – 1 tsp

Method of Preparation:

1. Dry roast all the ingredients for grinding to a slightly coarse powder and keep it aside.
2. Cook the rice with 1 and 1/2 cup of water. I choose Sona masoori. . you can also make it with basmathi rice.
3. Heat oil in a pan and add mustard seeds followed by curry leaves, red chillies, channa dal and urad dal.
4. Now add the capsicum with little salt and turmeric powder and fry till they become soft.
5. Then add the ground powder followed by the coconut and fry for two minutes.
6. Turn off the heat and mix the rice to the mixture.
7. Roast the cahews and the groundnuts to the rice and serve hot with chips or raitha.

Note:

• Instead of adding coconut we can dry roast 2 tbsp of groundnuts and grind it along with the masala mixture.

Onion Cucumber Raitha

Ingredients

• 1 english cucumber (washed well and thinly sliced)
• 1 purple onion (small, sliced thinly)
• 2 tbsps fresh mint (mince)
• 1 green chilies (seeded and minced, optional)
• 1/2 tsp ground cumin
• 1 cup plain yogurt 
• salt
• black pepper
• 1 pinch sugar (to taste) 
• Mix all together and Raitha is ready . .

DrumStick Capsicum Masala with Mint Lemon Rasam

DrumStick Capsicum Masala with Mint Lemon Rasam

 Murungakkai masala is drumsticks curry with coconut. Drumsticks ( murungakkai / munagakaya ) are very commonly used in South Indian cuisine. They give a wonderful aroma when used in sambar or curries. This drumstick masala dish is cooked with coconut and tastes very good as a side dish for rice. Now on to the easy recipe for delicious murungakkai masala.I added Capsicum too. The flavors were really amazing

Ingredients

• 2 drumsticks / murungakkai
• 1 green Capsicum
  
• 1 onion, large
  
• 2 tomatoes, medium-sized
  
• 2 tbsp grated coconut
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp fennel seeds / sombu / saunf
  
• 1 tsp grated ginger
• 1/2 tsp mustard seeds
• A few curry leaves
• Salt to taste

  

  DrumStick Capsicum Masala

  
  

Method

• Chop drumsticks into around 2 inch pieces and cook them in enough water along with salt
• Chop onions and grind them into a paste
• Chop tomatoes and grind them separately
• Grind grated coconut with fennel seeds
• Heat around 1 tbsp oil in a kadai. Add mustard seeds
• When they splutter, add curry leaves, grated ginger and the ground onion paste
• Fry the onion paste till the raw smell goes
• Add capsicum
• Now add the tomato puree along with salt, turmeric powder, red chilli powder and coriander powder
• Fry this till the raw smell of tomatoes goes
• Add the ground coconut paste along with cooked drumsticks
• Add a little water and let this cook for 3-4 minutes till the drumsticks are coated with the masala
• Murungakkai Capsicum masala is now ready to be served hot as a side dish for rice!

Ingredients for preparing Lemon Mint  Rasam

• Lemon (Nimbu, Cheru Naranga), small – 2 nos
• Red Gram (Arhar Dal, Toor Dal, Thuvaram Parippu) – 1/4 cup
• Green Chillies (Hara Mirch, Pacha Mulagu) – 3 nos
• 5-6 stalks of Mint
• Ginger (Adarak, Inchi) – 1 small piece
• Garlic (Veluthulli, Lahsun) – 4 cloves (Optional)
• Salt to taste
• Turmeric Powder (Haldi, Manjal Podi) – 1/2 tsp
• Rasam Powder – 2 tsp
• Asafoetida (Heeng, Kayam) – 1/4 tsp
• Tomato (Tamatar, Thakaali) – 1 no

  

   Mint Lemon Rasam

  
  

For Seasoning

• Oil or Ghee – 1 tsp
• Mustard Seeds (Rai, Kadugu) – 1/2 tsp
• Curry Leaves – 1 stalk
• Coriander Leaves (Dhania Patha, Malliyila) for garnishing
  

Steps for preparing Mint  Lemon Rasam

1. Cook Red Grams in a pressure cooker with enough water until its soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.
   
2. Take a vessel and mix the cooked Red Grams, slitted Green Chillies, chopped Garlic, chopped Ginger, Salt, Turmeric Powder, Rasam Powder, Asafoetida and quartered Tomato with 3 cups of water.
3. Heat the vessel and allow the contents to boil. Simmer on low fire for 10 minutes.
   
4. Heat Oil or Ghee in a pan and splutter the mustard seeds. Now add the Curry Leaves. Add this mixture into the Lemon Rasam.
5. Squeeze and strain the lime juice from the Lemons.(If you are using tomatoes in Lemon Rasam reduce the quantity of lime juice.)
6. When Lemon Rasam becomes cold, add the lime juice.
7. Garnish Lemon Rasam with chopped coriander leaves and mint stalks.
8. Now Lemon Rasam is ready to serve with rice.