Potato Capsicum Masala (Aloo Shimla Mirch Ki Sabzi)

Potato capsicum masala is a very simple recipe and quite easy to make. I love using this combo in my menu, especially this instant sabzi. I learnt this from my Mom long back when I was novice to the basics of cooking.

Ingredients:-

• 2 capsicum (deseeeded & finely chopped)
• 3 potatoes (peeled & finely chopped)
• 1 onion (ground)
• 2 tomatoes (ground)
• 2 tbsp oil
• ½ tsp ginger- garlic paste
• ¼ tsp turmeric pdr
• ¼ tsp all spice pdr
• ½ tsp red chilli pdr
• 1 tsp coriander pdr
• salt to taste
• few coriander leaves for garnishing (chopped)

Method:-  

• Heat oil in a pressure cooker.
• Add onions, tomatoes, ginger-garlic paste, turmeric pdr, red chillie pdr, coriander pdr, all spice pdr and salt.
• Saute for a minute stirring continuously.
• Add potatoes and capsicum. Mix well.
• Pressure cook without water for 2 - 3 whistles.
• Garnish with coriander leaves.
• Serve hot with roti or paratha. 

Notes:-

• You may use yellow or red capsicum too instead of the green .
• You may use french beans instead of capsicum.
• You may grind 1 - 2 green chillies along with onions if you want it to be a little spicy.

Happy Cooking!!

Simple Masoor Dal

Masoor dal is my favourite dal. It is very simple to make with just a basic seasoning but tastes yummy. It is cooked almost instantly with very less ingredients used.

Ingredients:-

• 1 cup masoor dal
• 2 onions (sliced)
• 1 tsp red chilli pdr
• 1 tsp cumin seeds
• 8-10 curry leaveS
• 2 tbsp ghee
• salt to taste

Method:-

• Boil dal with 3 cups water, salt and red chilli pdr.
• When done, whisk it well and keep aside.
• Heat ghee in a pan.
• Add onions, cumin seeds and curry leaves.
• Fry well till onions change colour.
• Add this tadka to the cooked dal.
• Serve hot with rice or roti.

Notes:-

• You may use tuar dal instead of masoor dal in this recipe. But be sure to add ¼ tsp turmeric pdr, 1 finely chopped tomato and a pinch of asafoetida to it.
• You may add ½tsp garam masala to the dal if you like but remember to add it after the dal is done, just before tempering.
• You can adjust the amount of water as per the required consistency.

Happy Cooking!!

Dry Fruits Hareera

Hareera is a creamy and healthy drink which is quite easy to prepare. It is quite rich as it contains dry fruits and ghee. Great for early morning breakfast especially for school going kids.

Ingredients :-  

• ½ litre milk
• 2 tbsp pistachios (ground to fine pdr)
• 1 tbsp almonds (ground to fine pdr) 
• 1½-2 tbsp sugar
• 1½ tbsp ghee
• chopped nuts (for garnishing)

Method :-

• Heat ghee in a  pan.
• Add almonds and pistachios. 
• Stir fry on slow flame for a minute.
• Add sugar and saute well.
• Add milk and let it boil on slow flame.
• Garnish with chopped nuts and serve hot.

Notes:-

• You may substitute the nuts as per your liking.
• Switch off the flame as soon as the hareera starts to boil or else there are chances of milk splitting.
• This recipe makes 3 glasses of hareera.

Happy Cooking!! 

 

Egg Custard Tart

Egg custard tarts are custard baked in pastry. I was truly longing for some egg custard tarts yesterday. So, finally decided to make one myself. It is pretty simple to make and highly recommended by me.

Ingredients  for the tart :-

• 2 cups flour
• 1 egg yolk
• 5 tbsp butter
• 2 tbsp castor sugar
• chilled water (for kneading the dough)

 Method:-   

• Take butter in a clean and dry bowl and beat well.
• Add sugar and beat again till light and fluffy.
• Add egg yolk and beat till it becomes pale yellow in colour.
• Combine the flour and rub the mixture with your fingertips till it resembles fine breadcrumbs.
• Add the chilled ice water and knead the dough lightly. Cover in cling wrap and refrigerate for 30 minutes.
• Pre-heat the oven to 190 degrees Celsius.
• Grease a 9-inch tart dish lightly with oil.
• On a floured surface, roll out the dough with light hands.
• Spread the base carefully on the tart dish and gently push the pastry into the sides of the dish to give it a shape. Do not leave the dough hanging around the edges as it might be difficult to remove the tart later.
• Bake for 10 minutes. Remove from the oven and allow to cool.

Ingredients for the filling:- 

• 4 eggs
• 400 gms condensed milk
• 1½ cup milk
• 1 tsp vanilla essence
• 2 tbsp almonds (blanched and sliced)
• ¼ tsp cardamom pdr 

Method:-

• In a bowl, combine eggs, condensed milk, milk and vanilla essence and beat altogether.
• Pour the filling mixture on top of the half baked tart.
• Sprinkle cardamom pdr and almonds on top.
• Pre-heat the oven to 180 degrees Celsius.
• Bake for 50-55 minutes till the custard is set.

Notes:-

• You may prick small holes before baking the tart or spread some rice, baking beans or lentils on it so that it doesn't puff up while baking or else just press lightly with hand while still hot and it will get back to origainal shape.
• You may substitute cardamom pdr with nutmeg pdr if you wish.
• You may serve this tart hot or cold as per your liking.

Happy Cooking!! 

Ragi Idli

Last week, I posted the recipe for Ragi Dosa and also mentioned its nutritional value. Ragi, also known as the poor man's food has become the 6th most popular grain in the world. It is the most healthiest breakfast one can have as it is rich in proteins and low in carbohydrates. It is good for diabetic patients as well as for diet purposes. It is the best option for people with iron deficiencies. It is also known for lowering blood cholesterol levels. Ragi idlis are very soft and fluffy.  

 Ingredients:-

• ½ cup rice
• ½ cup urad dal
• 1 cup ragi flour
• 1 tsp fenugreek seeds 
• salt to taste
• pinch of soda bi carbonate

 Method:-

• Wash and soak urad dal, rice and fenugreek seeds in enough water for at least 3 hours.
• Grind them to a smooth paste using very little water.
• Mix in ragi flour and whisk the batter well.
• Keep the batter to ferment for at least 8 hours.
• Add salt and soda bi carbonate to the batter. Mix well.
• Pour the batter into greased idli moulds.
• Steam for 10-12 minutes till done.  
• Serve with chutney of your choice. 

Notes:- 

• To check if the idlis are done, insert a toothpick. If the toothpick comes out clean the idlis are ready. If not, steam for another 2-3 minutes.
• You may use 1½ cups of ragi grains instead of ragi flour. Soak them along with the urad dal, rice and fenugreek seeds. Grind altogether and use.
• You may also mix some ragi flour in leftover idli batter.

Happy Cooking!! 

Tomato Soup

Coimbatore is surprisingly having rains since past two days and the early mornings are quite chilly. I got up this morning craving for some hot tomato soup. It is the perfect soup to warm you up instantly. So, if you like tomato soup, you’ve got to try this one.

 Ingredients :-

• ½ kg tomatoes (cut in quarters)
• 1 small onion (chopped roughly)
• ½ tsp peppercorns
• ½ tsp cumin seeds
• 3 cloves of garlic
• ½ an inch piece of ginger 
• ½ tsp ajinomoto
• 1½ tbsp butter
• 1 tbsp maida
• ¾ cup milk
• 2 cups water
• salt to taste 
• few celery leaves (finely chopped)

Method :-

• In a pan, add tomatoes, peppercorns, cumin seeds, salt , garlic, ginger and onion. Boil it.
• When done, cool and blend it well.
• Strain this puree through a metal strainer.
• Add milk and ajinomoto to the strained soup.
• Heat butter in another pan and add maida. 
• Stir continuously on slow flame till maida changes colour.
• Add soup and celery leaves.
• Cook for 2 more minutes.
• Serve hot topped with croutons

Notes :-

• For croutons, remove the side crust of the bread and cut into  cubes. Deep fry in hot oil and drain.
• You may substitute coriander leaves for celery leaves.
• You may add a tbsp of fresh cream for an extra creamy and rich look.

Happy Cooking!!

Vermicelli With Poached Eggs

Seviyan as we call this at home is quite repeatedly used for breakfast at my home. I learnt this recipe from my Mother-in-law after marriage and since then it has become one of my favourite dishes. Sometimes I prepare this as a brunch on lazy Sunday mornings. It is simple, easy to prepare yet filling.

Ingredients :-

• 200 gms vermicelli
• 2 onions (finely chopped)
• 3 tomatoes (finely chopped)
• 2 green chillies (finely chopped)
• Few coriander leaves (finely chopped)
• 1 tbsp ginger-garlic paste 
• ¼ tsp turmeric pdr
• 4 eggs
• salt to taste

Method :- 

•  Heat the oil in a wok.
• Add onions  and green chillies. Fry till transparent. 
• Add the garlic-ginger paste, salt, turmeric pdr and tomatoes.
• Add 2 glass of water and let it boil.
• Add in vermicelli and mix well.
• When water is about to dry, break in each eggs seperately and cover with cooked vermicelli.
• Cover on slow flame till well cooked and eggs are done.
• Garnish with coriander leaves.

Notes :-

• For vegetarians, you may omit eggs and add in chopped vegetables after the tomatoes are cooked
• You may also add in kheema / boiled chicken after the tomatoes are cooked.
•  Remove the eggs carefully so that they do not mix with the seviyan.

Happy Cooking!! 

Chane ki dal aur lauki ki sabzi

Bottlegourd is a favourite vegetable among our family. It is a very delicious, yummy as well as a healthy dish. My mom prepares the best chane ki dal aur lauki sabzi and I learned this dish from her. I make this very often and hence wanted to share this recipe with you all.

Ingredients :-

• 200 gms bottle gourd / lauki (diced into medium pieces)
• 1 cup bengal gram (chana dal)
• 1 onion (finely chopped) 
• 3 tomatoes (sliced)
• ½ cup oil
• 15 - 20 curry leaves
• 1 tsp mustard seeds
• 1 tsp ginger-garlic paste
• ½ tsp turmeric pdr
•  ½ tsp all spice pdr
• 1½ tsp red chillie pdr
• 1½ tsp cumin pdr
• salt to taste
•  few coriander leaves (chopped)

Method :-

• Boil the chana dal in enough water till it becomes soft and tender but the grains should be whole and not mushy.
• Heat oil in a wok. Add curry leaves, mustard seeds and onion.
• When onion starts changing colour, add ginger-garlic paste and tomatoes.
•  Stir well and add red chillie pdr, turmeric pdr, cumin pdr, all spice pdr, salt and lauki.
• Add ¼ cup water and stir well.
• When oil seperates, add ½ cup water and cook covered on slow flame till lauki is done.
• Mix in chana dal lightly and simmer for 2 minutes.
• Garnish with coriander leaves.
• Serve hot with paratha or roti. 

Notes :-

• You may omit onions if you want and add  ½ tsp cumin seeds instead.
• I like this to have this as a side dish with chole, but if you wish you may add enough water to make gravy and have it with rice.
• You may use moong dal instead of chana dal.

Happy Cooking!!