Bell pepper stuffed
Ingredients
Nuts Powder –
Peanuts – 1 tablespoon
Cashew nuts – 1 tablespoon
For gravy –
Onion – 1 medium (1 cup), chopped roughly
Tomatoes – 1 ½ medium (1 ¼ cups), chopped roughly
Ginger – ½ inch piece
Garlic – 2 large cloves
Green chilies – 3 or to taste
Coriander seeds – 1 teaspoon
Other ingredients –
Oil – 3 teaspoons +1 teaspoon
Capsicum (green bell pepper) – 1 large (1 ½ cups), cut into cubes
Bay leaf -1
Cloves – 3
Cumin seeds – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – ½ teaspoon
Salt – to taste
Method:
Let them cool completely. Then grind it into fine powder.
Heat the pan on medium heat. Dry roast the peanuts and cashew nuts till they get light brown.
Take onion, tomato, green chili, ginger, garlic and green chili in a blender
Make smooth gravy out of it without adding any water
Heat 1 teaspoon of oil in a pan on medium heat. Once hot add cubed capsicum
And cook them till they are done 70%. Rest of cooking will done in gravy. Remove them in a bowl.
Heat the same pan again with 3 teaspoons of oil on medium heat. Once hot add bay leaf, cloves and cumin seeds. Let cumin seeds sizzle.
Then add onion-tomato gravy. Mix well. Cook till all the moisture from gravy evaporates. And the oil will start to leaves from the gravy.
Then add salt and red chili powder. Mix well.
Add 1 ¼ cups of water. Mix it well. Let it come to a boil.
Add nuts powder.
Mix it.
Add cooked capsicum.
Mix it and let it cook for about 3 minutes. (Adjust water as per your liking gravy consistency.)
And lastly add garam masala.
Mix well and switch of the stove.
And serve hot.
Additional info
Taste – little bit crunchy capsicum in Punjabi style spicy onion-tomato gravy
Shelf life – I prefer to serve it fresh and hot the day its made. But you can keep in refrigerator in air tight container once cooled completely for 3 days.
Serving suggestions – my family like to have it with paratha or roti and sliced onions w/lemon drops on side. You can also have it with plain rice.
Banana fritters
You will need:
Fully ripe plantains-2
Enriched Flour (Maida)-1 cup
Rice flour (optional)- 2 tbsp
Sugar -1tbsp
Black sesame seeds- 1/4 tsp
Baking soda - 1/8 tsp
Water - 1/4 cup
Salt -a very small pinch.
Oil - for frying
Preparation Method:
1. Peel and cut the banana into 2 sections.Then cut them lengthwise into 4 pieces of equal thickness.
2. Mix all the dry ingredients together and then add water slowly while stirring to make a smooth paste. It should be lump free and not too watery. If it does become watery, add a little more flour.
3. Heat oil in a pan.
4. Dip each banana slice in the batter to coat it on both sides and slide it into the oil.You could fry 4 or 5 at a time based on the size of your pan. Deep fry on medium heat till it turns a golden brown. Drain onto paper towels and serve.
Bitter gourd fryums
You will need:
Bitter gourd- 2 big ones.
Green Chilies- 5 vertically slit
Tomato- 1 small one cut into 4 pieces
Onion- 1 small one sliced
Red chili powder-3/4 tsp
Turmeric- 1/4 tsp
Coriander Powder(Dhania)-1tsp
Coconut Milk Powder- 5 tbsp mixed with 1 cup water (or 1 cup coconut milk)
Yogurt- 1cup
Salt to taste
Oil- 2 tbsp
For seasoning:
Mustard seeds- 1/2 tsp
Cumin (Jeera)-1tsp
Curry leaves- 1 sprig
Canola oil-1 tbsp
Preparation:
1. Scrape the outer projections on the bittegourd and slice the bitter gourd into thin rounds. Sprinkle with ½ tsp salt and 1 tbsp yogurt and let it sweat for 10 minutes. Squeeze the pieces and wash them well to remove extra salt and the bitterness. If you like the bitterness, skip this step. If you are using Chinese bittter gourd or bitter melon, which is light green and bulbous in shape, it is not as bitter so you can directly fry it.
2. Heat 2 tbsp of oil and shallow fry the bitter gourd rounds on medium heat till slightly crisp. Not very crisp. Then add the onions and green chilies and sauté for a couple of minutes.
3. Lower the heat and add the chili powder, coriander powder, turmeric and 1 tablespoon water. Fry for a while till the powders get cooked and then add the tomato and salt. Cook for a minute and add ½ cup water and 1 cup coconut milk. If the coconut milk is thin, then reduce the quantity of water. Vary the quantity of chili powder and green chilies as per taste. My recipes tend to be on the slightly spicier side, so be warned.
4. Check the salt and liquidity of the curry and add more salt and water if needed. Take it off the flame and do not let it come to a full boil. After it cools down, add 1 cup beaten yogurt.
5. Tempering: Heat the oil in a small wok/pan and as it heats up, add mustard seeds and cover till it tops sputtering.Reduce the heat and add the curry leaves and cumin. Pour the flavored oil over the curry.
Serve with hot steamed white rice.
Lamb rice (biryani)
Basmati or Jeera Rice 500 gm
Chicken 500 gm
Onion (chopped) 1 nos
Tomato (chopped) 3 nos
Green chillies 5 nos
Cinnamon 5 to 6 strips
Cardamom 6 to 10 nos
Cloves 8 to 10 nos
Fennel 1 tsp
Cashewnuts 10 nos
Garam Masala powder 1/2 tsp
Chilli powder 1 tsp
Turmeric Powder 1/2 tsp
Bay leaves 2 nos
Curd 2 tsp
Ginger garlic paste 2 tsp
Coconut milk 200 ml
Curry leaves 1 spring
Coriander leaves 1 spring
Mint leaves a few
Salt to taste
Oil 15 ml
Ghee 2 tbsp
Procedure:
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.
Brussel sprouts dry mix
Brussels sprouts------------------ 1 cup, thinly sliced
Grated coconut------------------- 1/4 cup
Green chilly------------------------ 2, cut round wise
Small onions----------------------- 1/4 cup, sliced
Curry leaves----------------------- a few
Mustard seeds--------------------- 1/4 tsp
Dried red chilly-------------------- 1
Oil------------------------------------- 1 tsp
METHOD
In a bowl mix together with hand or slightly crush it using mortar and pestle the grated coconut,green chilly and small onions. Do not grind it in a blender. A nice flavor will come when the juices of coconut,small onions and green chilly is incorporated. Keep this aside.
Now in a medium heat pan,add oil and sputter mustard seeds,dried red chilly and curry leaves.
Then add in the coconut mixture followed by Brussels sprouts.
Add needed salt and slow cook it.
Note:
Do not grind the coconut mixture, just crush it with hand or mortar and pestle.
Do not add water for cooking as there is enough moisture in coconut and small onions.
Slow cook it.
Rice stick dish
INGREDIENTS
Rice stick noodles---------------approximately 2 cups
Grated carrots-------------------1 cup
Onion ------------------------------1 medium sized , cut lengthwise
Green chilly-----------------------2 cut lengthwise
Ginger------------------------------1 tsp grated or cut lengthwise
Curry leaves----------------------a few
Oil-----------------------------------1 tbsp
Mustard seeds-------------------1/2 tsp
Channa dal-----------------------1/2 tsp
Urad dal---------------------------1/4 tsp
Dried red chilly------------------1 or 2
Salt ---------------------------------to taste
METHOD
Soak rice noodles in cool water for 15 minutes.
In a medium heat pan add a tbsp of oil and splutter mustard seeds, dried red chilly, channa dal, urad dal and curry leaves.
Next add onion,green chilly and grated carrot.
Saute it till the raw smell of carrot goes. Do not saute the onions and carrot too much. It should be little crunchy. Add a pinch of salt to it.
Transfer this to a bowl and keep it aside.
Then drain off the water from noodles and add it to the above pan.
Add needed salt and keep stirring.Cook for about 6 to 7 minutes till the noodles is fully cooked.
Once the noodles is fully cooked, add the carrot mixture to it and give a slight mix.
Check the seasoning and transfer to a serving bowl.
Serve hot.
Chipotle asado sauce
Ingredients
12 ripe tomatoes, preferably Roma
1 small yellow onion, julienned
5 cloves garlic, peeled
3 tablespoons canola oil
Salt
Freshly ground black pepper
Leaves from 3 sprigs fresh thyme
3 tablespoons chipotle chiles in adobo or 5 re-hydrated dried chipotles
3 cups heavy cream
To make the Asado Sauce:
Preheat an oven to 400 degrees F.
Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black. Remove from the oven and process mixture in a food processor, working in batches if necessary. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes. Reduce heat to low and keep the sauce warm until you're ready to serve.
To serve:
Preheat an oven to 350 degrees F.
Place the stuffed chiles into the oven and roast for 20 minutes or until heated through. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve.
ASPARAGUS ALMANDINE
2 pounds fresh asparagus
1/2 cup melted butter
1 tablespoon grated onion
1/3 cup diced almonds
1/3 cup breadcrumbs
salt and pepper
Place asparagus which has been cooked for 15 minutes and drained in a buttered, ovenproof dish. Sprinkle with the grated onion, almonds, and breadcrumbs, salt and pepper. Pour the butter over the dish and put under the broiler until the top is browned.
Kande Pohe (rice flakes with Potato mixture)
Poha (Thick beaten rice) – 3 ½ cups
Oil – 4 tablespoons
Peanuts – ¼ cup
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Asafoetida – ⅛ teaspoon
Curry leaves – 8
Onions – 2 medium, chopped
Green chilies – 4, chopped
Turmeric powder – ½ teaspoon
Sugar – 1 teaspoon
Lemon juice – 4 teaspoons
Cilantro leaves – 10 sprigs, finely chopped for garnishing
Desiccated coconut – 2 tablespoons, for garnishing
Salt – to taste
Instructions
Take poha in a strainer and wash them under running cold water and moisten them with water. (Do this step first. So poha get chance to absorb water and become soft while cooking onions)
Heat the oil in a pan on medium heat.
Once hot add peanuts and fry them till they become lightly brown. Take them out from the pan and keep aside for garnishing.
In the same pan with remaining oil, add mustard seeds, cumin seeds. Let them sizzle.
Then add asafoetida, curry leaves. Cook it for 30 seconds.
Add chopped onions and sauté them till onions become light brown.
Then add turmeric powder and green chilies and sauté them for 1 minute.
Add soaked poha, salt, sugar and lemon juice. Mix well so all the poha become yellow color from turmeric powder.
Then lower the heat, cover the pan and cook it for 4-5 minutes. Stir in between to make sure that poha does not stick to bottom.
Garnish with fried peanuts, cilantro leaves and desiccated coconut and serve hot.
Corn curry
Ingredients
For gravy –
• Cilantro leaves – ¾ cup
• Onion – ¼ of small or 2 tablespoons, sliced
• Desiccated coconut – ½ tablespoon
• Broken cashews – ½ tablespoon
• Garlic cloves – 2 large
• Ginger – ½ inch piece
• Green chilies – 3 or to taste **Notes
• Lemon juice – ½ teaspoon
Other ingredients –
• Oil – 3 teaspoons
• Cinnamon stick – 1 inch piece
• Cloves – 2
• Corn kernels – ¾ cup, boiled **Notes
• Coconut milk – ½ cup **Notes
• Salt – to taste
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**Notes –
Green chilies – amount of chilies is depends on how spicy you like. But keep in mind that this is the only which gives spicy flavor to the curry as we are not adding any dry spices.
Corn Kernels – I have used frozen corn kernels. I had just defrosted it and microwave it (covered) for 4-5 minutes. If possible use fresh corn and boil it in microwave or stove top.
Coconut milk – I have used thick coconut milk which is quite heavy. If you are using thin verity then use more (about ¾ -1 cup) according to your taste.
METHOD:
Take all ingredients for gravy in grinder.
Grind it into a smooth paste using little water.
Heat the oil in pan on medium heat. Once hot add cinnamon stick and cloves. Let it cook for few seconds, you will get nice fragrance.
Then add paste and cook it for 2-3 minutes.
Cook it till all water part from paste evaporates
Then add boiled corn kernels. Mix well.
Add coconut milk and water to adjust the consistency of gravy. Mix well.
Cook it for 5 minutes uncovered with stirring in between. Then switch off the stove.
Serve hot.
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