Aloo Capsicum Masala

Aloo Capsicum Masala

Ingredients:

Aloo-2

Capsicum-4

Onion-3

For the Masala:

Onion - 1

Ginger Garlic paste - 1tsp

Tomato - 1

Coriander leaves - handful

Coriander Seeds - 1tsp

Cumin Seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly Powder - 1 tsp
Garam masala - 1/2tsp
Cashews - 4 - 6

Method:
Cut Capsicum, Onion and Potatoes into cubes. Cook the Potatoes. Roast Corainder seeds and Jeera separately. Grind onion, tomato, ginger garlic paste, roasted seeds, cashews and corainder leaves nicely.
Pour oil in a pan and fry the capsicum with some salt for a while and keep it aside. In the same pan pour some more oil and  put the chopped  onion and fry till it turns to brownish. Then add  chilly powder, turmeric powder, garam masala and salt. Once the raw smell of the masala goes add the grinded paste and fry nicely. Then add the cooked potates and the capsicum. Stir it and keep the pan closed for a while and allow them to cook.  Once the gravy is ready to serve garnish it with coriander leaves.

Serve it Chappathi, Roti, Naan or Pulav.

Methi Tepla

Methi Tepla

Ingredients:
Methi Leaves - 1 cup chopped
Corainder Leaves -  1/2 cup chopped
Wheat Flour - 2 cups
Chickpeas Flour - 2tbsp
Turmeric powder - 1/2 tsp
Chilly powder - 1tsp
Coriander powder - 1 1/2 tsp
Jeera powder - 3/4 tsp
Asafoetida - 2 pinches
Sugar -1/2 tsp
Salt to taste
Curd -1/2 cup

Ingredients with Curd

Method:
Wash and Chop coriander and methi leaves.  Sieve wheat flour and chick peas flour together.  Add turmeric powder, chilly powder, coriander powder, jeera powder, salt, sugar, asafoetida, curd, chopped leaves to the wheat flour and hand mix it. Sprinkle water and knead it nicely until the dough becomes soft. Keep the dough for atleast 1/2 hr.

Dough for making Tepla

After half an hour, take out a small quantity of dough and spread it as we make chappathis.  Heat a flat tawa and prepare the tepla (similar to making chappathi).  Serve it with curd and pickle.

Semiya Halwa

Semiya (Vermicelli) Halwa

Ingredients:
Semiya - 2 cups

Sugar - 2 cups
Water - 4 cups
Elaichi - 5 nos
Ghee - 4 tsp
Fried Cashews and Kismis
Food colour a pinch (red or orange)

Semiya (Vermicelli) Halwa

Method:
Take a pan and put 2 tsp of ghee and fry semiya until it becomes brown.  Keep it aside. Pour water, sugar and elaichi in a pan and allow it to boil. Add a pinch of food colour. Once water starts to boil add the fried semiya into that. Along with the semiya add those fried cashews and kismis. (Keep some cashews and kismis separately for decorating later). Close the pan and allow it cook.  Once the water evaporates, take out the semiya halwa out from the gas and spread it on a ghee spreaded plate. Cut into desired shape after it cools.

Cow Peas Thuvaran

Perumpayar (Cow Peas) Thuvaran

Ingredients:

Cow Peas (Perumpayar) - 1/2 cup

Onion - 1 No

Grated coconut- 7 tbsp

Turmeric-1/4 tsp

Chilly powder- 1/2 tsp

Jeera powder- 1/4 tsp

Urad dhal, Mustard and Curry leaves for seasoning

Oil for seasoning

Method:

Soak the Peas for 30 minutes and cook in pressure cooker for 2-3 whistles with required salt. In the mean time grind coconut, chilly powder turmeric powder and jeera. Take a pan and pour oil and season it with mustard, urad dhal and curry leaves. Then add chopped onion and fry for a while. Once the onion become light brown, add the grinded mixture and again fry.  After some time add the cooked peas and fry it.

Spicy Onion Chutney

Ingredients:

Onion - 2 nos finely chopped
Coconut - 2tsp grated
Chilly powder - 3tsp
Garlic - 1tsp chopped
Tamarind - as per taste
Salt - as per taste
Oil, Mustard seeds, Urad dhal, Curry leaves for seasoning

Method:

Keep a pan on the gas and pour oil, put mustard seeds, urad dhal and curry leaves for seasoning. Put chopped onion and fry for some time until it turns to browninsh. In the meantime grind coconut, chilly powder, garlic, tamarind by adding water. Make this paste little watery. Add the ginded paste to onion once it turns to brownish. Allow it to boil. Switch off the gas once the Chutney becomes thick.

This spicy onion chutney goes really good with Idlis.