Stuffed Capsicum

Ingredients:

Capsicum 4 small size
Onion 1 medium finely chopped
Potatoes 4 medium size
Oil 1.5 tsp
Cumin seeds 1/2 tsp
Garlic cloves 3
Green chilli 1
Red chilli powder 1 tsp
Amchur(Dry Mango powder) 1 tsp
Cumin powder 1/2 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1 tsp
Chopped coriander leaves 2 tsp
Hing a pinch
Salt

Method:

1. Boil potatoes in a pressure cooker by adding some salt for 2-3 whistles in a small cooker and then cool and peel the skin, then grate it.
2. Heat oil in a pan, add cumin seeds, hing, crushed garlic and green chilli paste and cook for a minute.
3. Now add the onions, salt and cook till they get brown.
4. Now add red chilli powder, cumin powder, amchur powder, turmeric and mix well  and then add grated potatoes and mix well.
5. Finally add garam masala powder,  chopped coriander leaves and mix well.
6. Remove the stem of capsicum and take out all seeds and then brush some oil on the surface and then stuff the potato mixture in them,
7. Keep these capsicum on a heated non stick pan and cook them on medium-high heat by keeping a lid on and by turning them all over in between till the capsicum gets nicely cooked. You can also bake the capsicum in oven.
8. Serve as a side dish or as a starter.

Egg Keema Mutter

Ingredients:

Eggs 6 hard boiled
1 medium onion very finely chopped
Tomato 2 medium pureed
Oil 1.5 tsp
Fennel seeds 1/2 tsp
Whole spices (1 Bay leaf, 1/2 inch cinnamon stick, 2 cloves, 1 black cardamom, 3 green cardamom)
Ginger garlic paste 1 tsp
Green chillies finely chopped 2
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Coriander leaves finely chopped 3 tsp
Frozen green peas 1/4th cup (optional)
Salt

Method:

1. Grate the egg with a grates with wide holes so that they wont be mushy.
2. Heat oil in a pan, add fennel seeds, whole spices, then add onions and fry till they get brown, add salt.
3. Add ginger garlic paste and cook for  a minute and then add turmeric and then add the tomato puree.
4. Cook till the oil oozes out from sides and then add coriander powder, cumin powder, red chilli powder mix well and then add the green peas and cook for 2-3 mins.
5. Now add 1/2 cup water, mix well and check salt and red chilli powder and add more if required at this point as adding them at the end will make the egg to become mushy.
6. Now add the grated egg, mix well and cook for 3-4 mins, garnish with coriander leaves and serve hot with any roti.

Ghee Pongal (Hotel Style)

Ingredients:

Rice 1 cup
Moong Dal 1/4th cup
Freshly grated coconut 3 tsp
Milk 1/2 cup
Cashew nuts few
Pepper corns 1 tsp
Cumin Seeds 1/2 tsp
Curry Leaves
Grated ginger 1/2 tsp
Hing small pinch
Ghee 2tsp
Salt

Method:

1. Dry roast moong dal in a pan till they slightly turn light brown colour and then mix them along with the rice and wash and soak in water for 30 mins.
2. Now boil the rice and dal mixture in 3.25 cups water and 1/2 cup milk, salt in a pressure cooker. Also add freshly grated coconut while boiling.
3. When the pressure goes down, open and mash the rice slightly. Add little more water or milk and cook for few more minutes if it looks too dry. Also if it looks too watery, just cook for few more minutes.
4. Now heat ghee in a pan, add ginger, coarsely crushed pepper corns, cashew nuts, curry leaves, little pinch of turmeric, hing and finally add cumin seeds. Now add the rice to this tempering, mix well and serve hot with any sambar or chutney.

Black Beans Curry

Ingredients :

Black Beans soaked overnight 2 cups
1 large onion coarsely ground
1 large tomato coarsely ground
Ginger 1/2 inch piece
Garlic 3 cloves
Green chillies 2
Oil 1.5 tsp
Butter/ghee 1 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Yogurt 2 tsp

Method:

1. Boil the black beans in pressure cooker by adding water, some salt and 1/2 tsp oil and cook till they are fully soft and some of them look mushy. It took about 35-40 whistles in my small cooker and I boiled them about 3 times stopping in between and adding some water as required. All the water was almost absorbed and they looked fully soft.

2. Heat ghee and remainig oil in a pan, add cumin seeds, then add ginger garlic green chilli paste and cook for a minute.

3. Now add coarsely ground onion paste and mix well and cook for 2 mins. Then add the coiander powder, turmeric and chilli powder and mix well.

4. Now add coarsely grinded tomato paste and cook for few minutes.

5. When the oil starts oozing out, add the yogurt and mix well and cook for few minutes. Dont add salt now as the water in which we boiled the black beans will be used and it might become too salty.

6. Now add the black beans along with the remaining water to the onion tomato mixture and mix well and cook for 5-10 mins on slow flame.

7. You can add fresh cream at the end to get rich texture, otherwise just add little butter on the top and serve hot with any roti, naan or paratha. We had it with Avocado Paratha.

Avocado Paratha

Ingredients:

Avocados 3 small or 2 medium
Cumin powder 1/2 tsp or use cumin seeds
Lemon juice 3 tsp
Garlic cloves 3
Green chillies 3
Coriander leaves 3 tsp finely chopped
Salt
Oil 1 tsp
Chapathi flour 4 small cups approximately

Method:

1. Scoop out the avacados and mash it finely.
2. Add lemon juice, cumin powder, crushed garlic n green chilli paste, coriander leaves, salt, 1 tsp oil and mix well.
3. Now add the flour little by little and knead like Chapathi dough. Add little more or less flour as required.
4. Finally apply 1/2 tsp oil on top and keep it covered for 20 mins.
5. Now take small ball size of dough and roll it like chapati. Use little  chapathi flour for dusting.
6. Heat tawa and cook the paratha both sides by applying little oil.
7. Serve hot with any gravy curry of your choice. We had it with Black Beans Curry.