STUFFED CAPSICUMS

Ingredients:

Capsicums ........ 4

Onions ..............3-4 (chopped finely)

Cabbage ......... 1/2 cup (chopped finely)

Carrot .............1 (chopped finely)

Soya mince ..... 1/4 cup

Chana dal ........ 1/4 cup

Tomato ............ 1

Green chillies ... .2-3

Ginger-garlic paste .... 1 tbsp.

Turmeric powder ..... 1/4 tsp.

Coriander powder ..... 1 tsp.

Jeera powder ............. 1 tsp.

Amchoor powder ...... 1/4 tsp.

Salt .... to taste

Oil

Coriander leaves .... for garnishing.

Method:



1. Soak the soya mince in hot water for 1 hr and squeeze out the water.

2. Boil the chana dal adding a little salt.



3. In a saucepan pour little oil. Add the ginger garlic paste, saute and add carrot, cabbage, soya and chana dal. Stir fry adding salt and the dry masala powders.



4. Remove the stuffing mixture and let it cool. Now add a little oil in the pan and saute the onion. Add salt, green chillies and chopped tomato. Add the dry masalas.



5. Scoop out the seeds from the capsicums and stuff them with the prepared mixture.Pour a little oil in a pan and simmer the stuffed capsicums till cooked. Add the onion mixture.



6. Garnish with chopped coriander leaves and serve.

(In this Recipe I have tried out a different filling from the usual aloo filling we generally have with the capsicums. For variation you also can try out the paneer bhurji filling.)

This goes to:

LGSS- Capsicum

@- Show And Tell - The Mad Scientist's Kitchen

GOBHI MATTAR SABJI

Ingredients:

Cauliflower ..... 1

Green peas ..... 1/2 cup

Capsicum ........ 1 cut into cubes.

Onion ............. 1 ( sliced)

Ginger garlic paste ... 1 tbsp.

Green chillies ........... 1-2

Turmeric powder ... 1/4 tsp.

Coriander powder .... 1 tsp.

Cumin powder ......... 1 tsp.

Amchoor powder ...... 1/2 tsp.

Salt ........................... to taste

Oil.

Coriander leaves ..... to garnish

Method:

1. Wash and cut the cauliflower. Boil water, add salt and leave the cauliflower in the water for 10 minutes.

2.Heat oil in a pan and add the sliced onion and saute until pink in colour.Now add the ginger garlic paste, green chillies.

3. Add the cauliflower pieces and stir fry. Add salt and turmeric powder first. Sprinkle a little water and simmer till it is half done.

4. At this stage add in the capsicum and green peas. Also add the dry masala powders. Simmer on low flame sprinkling little water to cook.

5. Garnish with coriander leaves and serve.

RAJMA PULAO

Pulao is such a versatile dish. We can make many varieties Veg/Non-veg, varying the ingredients. I have tried it out with Rajma as it is my husband's favourite dish.

Ingredients:
Rice ........ 1 cup
Rajma ..... 1/4 cup (soaked overnight)
Onions ..... 2 (sliced)
Green chillies ... 1-2
Ginger ............. 1 tsp. (Grated)
Garlic paste ...... 1 tsp.
Tomato ............ 1
Black cardamom ... 1
Cloves ............... 3-4
Bay leaf .............. 1
Cinnamon ......... 1 small piece
Garam masala .. 1/2 tsp.
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp.
Red chilli powder ... 1/4 tsp.
Turmeric ............... 1/8 tsp.
Salt ..................... to taste.
Ghee ................. 1-2 tbsp.
Oil
For garnishing :
Onion ... 1
Sprinkle salt on sliced onion and deep fry to a brown colour.

Method:
1. Pressure cook the rajma until done and set aside.
2.Boil rice adding salt, cardamom, cloves, bay leaf and cinnamon.Drain and set aside.
3. In a pan heat a little oil and fry the onions until brown. Add the tomato, green chillies, ginger and the garlic paste. Add a little water and simmer to cook.
4. Add the boiled rajma, salt and the dry spice powders and sprinkle a little water. Stir and simmer for 4-5 minutes. Keep the consistency thick.
5. In a sauce pan layer the rice and rajma pouring a little hot ghee between each layer. Keep covered on a low flame for a minute.
6. Garnish with fried onions.

BUTTER PANEER

Ingredients:

Paneer ....... 200gms.

Onion ......... 1

Tomato puree......... 1 cup

Cashew powder...... 1/4 th cup

Cream ................. 1/2 cup

Tomato ketchup .... 1 tbsp.

Jeera powder ..... 1 tsp.

Red chilli powder .... 1tsp.

Red colour ............... a pinch

Salt ..................... to taste

Butter .............. 2-3 tbsp.

Oil .

Method:

1. Cut the paneer into cubes and deep fry a little.

2.Fry the onion to a light pink colour, add a little water and simmer it till cooked. Grind it.

3. Heat the butter and a little oil in a pan and add the cashew powder. Fry for a minute and add all the other ingredients except the cream.

4. Add the paneer and a little water and simmer it till done.

5. Finally stir in the cream.

Garnish with a little cream before serving. Serve with rotis or nans.

METHI MATAR PANEER BHURJI

Ingredients:

Paneer chena ... 1 cup (boil 1 ltr. milk and curdle by adding lime juice or vinegar. Strain it )

Green peas ....... 1/4 cup (boiled)

Methi leaves ..... 1/4 cup

Ginger paste ..... 1 tsp.

Garlic paste ...... 1 tbsp.

Green chillies ... 1-2

Onion ............. 1 big (chopped finely)

Tomato ......... 1 small

Coriander leaves.. to garnish

Turmeric powder .. 1/4 tsp.

Coriander powder ... 1/2 tsp.

Cumin powder ........ 1/2 tsp.

Salt ............... to taste

Oil

Method:

1. In a pan heat a little oil. Add the ginger garlic paste and methi leaves. Saute and add the chopped tomato, green chillies and onion.

2. Stir fry and simmer it for a 1-2 minutes till the onion is cooked.

3.Now stir in the paneer chena and the greenpeas. Add all the dry spices, salt and mix well.

Garnish with chopped coriander leaves.

(If you don't have fresh methi you can use kasoori methi-soaked in water)

ALOO CAPSICUM

Ingredients:

Potatoes ..... 4 small

Capsicums .. 2 small

Tomato ....... 1 sliced

Asafoetida .... a pinch

Cinnamon ... 1 inch piece

Turmeric powder ... 1/4 tsp.

Cumin seeds .......... 1 tsp.

Cumin powder ...... 1 tsp.

Salt ............... to taste

Oil.

Method:

1. Slice the potatoes, rub a little salt and deep fry till done.

2. Slice the capsicums.

3. In a pan heat a little oil and add cumin seeds, cinnamon and asafoetida.

4. Put the sliced capsicums, a little salt and stir fry for a minute. Add the tomato slices and simmer for a minute again.

5. Now put the fried potatoes, turmeric and cumin powders. Mix well.

Serve with puris or rotis.

STIR FRIED GOBHI

Ingredients:

Cauliflower .... 1

Garlic ............. 1 pod (crushed)

Ginger .......... 1 tsp. (grated)

Green chillies ... 2-3

Coriander leaves ... 1/2 cup

Methi leaves .......... 1/4 cup

Turmeric powder ... 1/4 tsp.

Cumin powder ...... 1/2 tsp.

Coriander powder ... 1/2 tsp.

Salt .... to taste

Oil

Method:

1. Cut the cauliflower into small pieces. Boil water in a pan, add a little salt and put cauliflower pieces into it. After one boil switch off the gas and leave the cauliflower in hot water for 10-15 minutes.

2. In a pan heat a little oil and add the ginger, garlic paste and saute. Add the coriander leaves and methi leaves and stir fry.

3. Now add the cauliflower and all the dry masalas. Check the salt and add a little if needed. Keep stirring it till the masalas and gobhi are blended well.

This sabji goes well as a side dish with dal chawal.

PANEER BHURJI

Ingredients:
Paneer ..... 1 cup
Green peas ... 1/4 cup
Onion .......... 1 small (finely chopped)
Garlic paste ... 1 tsp.
Ginger paste ... 1 tsp.
Tomato puree .. 2 tbsps.
Turmeric powder .. 1/8 tsp.
Coriander powder .. 1 tsp.
Cumin powder ....... 1 tsp.
Red chilli powder ... 1/2 tsp.
Salt ......................... to taste
Kasoori methi ....... 1 tsp.
Oil.

Method:
1. Heat a little oil in a pan and stir fry the onions.
2. Add ginger-garlic paste and saute for half a minute and add the green peas and tomato puree. Sprinkle a little water and simmer for 3-4 minutes until the green peas is done.
3. Crumble the paneer and mix it with the green peas. Add the salt and all the masalas. Simmer for a minute.
4. Sprinkle the dry roasted and crushed kasoori methi.
Serve with rotis or nans.

BAIGAN KA BHARTHA

Ingredients:
Brinjals... 4 big ones
Onions .... 2
Green chilli .... 1-2
Tomato .... 1 big or 2 small
Ginger-garlic paste ... 1tbsp.
Coriander powder ..... 1tsp.
Cumin Powder ..........1tsp
Turmeric powder ...... 1/2 tsp
Garam masala ......... 1 tsp.
Red chilli powder .... 1/2 tsp.
Salt
Oil
Coriander leaves
Method:

1. Place the brinjals on a wire mesh over the gas burner or in the oven till done.

2. Peel the skin and remove the pulp.

3. Fry the onions till brown. Add the tomato, green chilli and the ginger-garlic paste.cook for a few minutes adding a little water.

4. Now add the brinjal pulp and coriander, cumin and turmeric powders.Add the salt and mix well.Simmer it for 1-2 minutes.
5. In a frying pan heat a tbsp.of ghee or oil,remove from the gas and add the garam masala and the red chilli powder.Mix it with the Baigan bhartha immediately.
Garnish with coriander leaves.

BHATURAS

Ingredients:

White flour ....... 4 cups

Sour yogurt ........ 1 cup

Yeast ................... 1 cube

Salt to taste

Oil

Method:

1. Knead the flour with salt, yogurt, yeast and 1 tablespoon oil, adding a little water.

2. Leave it for 1-2 hours.

3. Roll the bhaturas using oil .(do not use flour to roll)

4. Deep fry and serve them hot with chole.