MOMS CAPSICUM MASALA

CAPSICUM MASALA

 

CAPSICUM MASALA

INGREDIENTS;

• Capsicum/green bellpepper-2
• Onion chopped finely-1/2 cup
• Chopped cilantro-2 tbs
• Oil-2tbs

MASALA POWDER INGREDIENTS

• Roasted peanut powder/pallila podi/groundnut powder-2ts
• Roasted sesame seed powder/nuvvula podi-2ts
• Desicated coconut powder-2ts
• Dhaniya powder-2ts
• Roasted chenadal powder-2 ts
• Salt-to taste

PREPARATIONS:

• Chop bell pepper to big strips ,say 8 pieces in one bell pepper
• Remove seeds and add to the masala's.
• Mix all powders,bell pepper seeds,onion,and cilantro
• Add some water and make paste

METHOD TO MAKE CURRY

1. Heat oil in a pan and place all the bell peppers
2. Put teaspoon of masala in each pepper
3. On the top of vessel place any container with water(it acts as a steamer and fries the curry to cook evenly and to avoid burning)
4. Cook on medium flame and check in between
5. Remove the container on top of the pan
6. And cook the gravy for 5 minutes
7. Enjoy with rotis and rice

BITTER GUARD PICKLE(KAKARKAYA NILUVA PACHADI)

Most of the people discard few vegetables in their cooking list,one of them is bitter guard,according to research bitter guard has got lot of medicinal values,specially controlling insulin level in diabetic patients.All over the plant has many medicinal values.So please add this vegetable in your cooking list and get benefits of this veg.Pickling is made easier only we need is patience.

Some veggies like mango ,amla and tamarind,those are seasonal ,and you can store the pickles year long,but they are routine and people are trying different veggies to make pickles.Some of them are bitterguard,cucumber,cauliflower,ivy guard etc., , and some more with leafy veggies.I already posted some of the recipes,and even post more in the upcoming days.



ANDHRA RUCHULU-KAKARAKAYA PACHADI

 Alright coming to the recipe,this pickle is very tasty,and you cannot feel any bitterness of the veg.You can store this pickle in refrigerator for 2 to 3 months.I always make  small amount of pickle say up to 1 2 months.But you need to make some preparations,the recipe for this pickle as follows.

INGREDIENTS

1. Bitter guard/kakarakayalu/karela-6
2. Red chili powder-2 tbs
3. Salt-2 tbs+2 TEASPOONS
4. Cumin fenugreek powder(roasted)-1/4Th teaspoon
5. Turmeric-1/8th teaspoon
6. Ginger garlic paste(prefer homemade)-1 tbs
7. Oil-1 small cup
8. Cumin ,mustard-1 teaspoon

PREPARATIONS

1. Wash the bitter guard,discard the edges,and chop into big strips or as u desire(seeds added)
2. Now Boil them in hot water along with 2 teaspoons of salt  till soft and crunchy.This process makes to lose bitterness of the veggie
3. Strain them and pat dry for 1 hour
4. Now heat 1 cup of oil and deep fry the cooked bitter guard pieces to fine brown colour
5. Set them a side

METHOD TO MAKE THE PICKLE

1. In the same oil make seasoning,and cool it
2. Now add the chili powder,turmeric and salt,mic well
3. Add ginger garlic paste and mix thoroughly
4. Now add the fried karela and mix
5. Your pickle is ready to serve
6. Only the thing is store the pickle in dry container and refrigerate
7. Enjoy this pickle with rice,rotis.
8. Please use measurements accordingly because the size of the veggies may varrie

SOYA TANDOORI MASALA CURRY(WITH SOYCHUNKS)

Hello friends today i made tasty soy tandoori masala (combo with rice),my  family members like soy nuggets very much,so i always try new recipes by adding different ingredients to get variation,and to bring taste to the curry.Try out this recipe,it really goes well with rice and rotis.For this recipe i used mini chunks(nutrela company)

INGREDIENTS

1. Soynuggets-2 cups
2. Tomato puree-1cup
3. Roma tomatoes-3
4. Coriander-2 ts
5. Curry leaves-4
6. Slitted green chili's-4
7. Chopped onion-1/4th cup
8. Kasuri methi-1/8th teaspoon
9. Ginger garlic paste-1 teaspoon
10. Tandoori masala-1 teaspoon
11. Roasted dhaniya powder-1/4th ts
12. red chili powder-1/4th ts
13. salt-to taste
14. Turmeric-1/8ts
15. Curd-1/2cup

PREPARATIONS

• Roast mealmaker with teaspoon of oil,and place them in hot water until they puffs up
• Cool and ru them in cold water and squeez out excess water,its very important preparation for this recipe
• After making this preparations start to make this dish,because mealmaker is now ready to absorb the spices and juices of the gravy,and them become tasty while chewing

METHOD:

• Heat oil in a pan and add greenchilis,it gives spice to the oil .
• Add onions,curry leaves and roast for few seconds
• Now add the chopped tomatoes and saute until soft and tender
• Add tomato puree,curd and some water, masalas and powders
• immediately add mealmaker,now cook on medium flame
• Mealmaker starts absorbing the juices and gravy becomes little dry
• Add cilantro and serve
• Enjoy with rotis,and rice dishes

SPICY EGGPLANT ONION MASALA(VANKAYA VULLI KARAM)

INGREDIENTS

1. Egg plant chopped into cubes-1 cup
2. Finely chopped onion-1/2 cup
3. oil-3 ts
4. Mustard and cumin-1/2 teaspoon each

ulli karam masala to be grounded(blend all this ingredients to coarse paste)

• Onion-1/2 cup
• Red chili powder-1/2 teaspoon
• Sugar-1/8Th teaspoon
• Tamarind paste=1/4Th teaspoon
• Desicated coconut powder-1 teaspoon
• Dhaniya powder-1/2 teaspoon
• Turmeric-1/8Th teaspoon

METHOD

1. Heat oil in a pan and makeeasoning
2. Add onion and egg plant pieces,fry for few seconds
3. Now add the grounded gravy and little water
4. Close lid and cook for 5 to 8 minutes or cook till the eggplant becomes tender
5. enjoy with roti/rice

SESAME SEED MURUKU

INGREDIENTS

1. Besan-1/2 cup
2. Rice flour-1cup
3. Sesame seeds-1/2 cup
4. Melted butter-1 tbsp
5. Red chili powder-1 teaspoon
6. Salt-to taste
7. Ajwain/carom seeds/vamu-1/8Th teaspoon
8. Oil-for deep frying
9. Hot water-as required to make dough

METHOD

• Mix all ingredients and the butter mix gently with hands
•  Now add hot water  and mix with spatula,
• dough should be soft and firm
• Now take the muruku maker and fill the dough
• I used foil paper to make circles
• Now place them in hot oil
• Fry on medium flame to get nice brown color,and even frying
• Cool and store them in dry container
• Kids will enjoy this muruku,

VADA ,SAMBAR AND CHUTNEY(SOUTH INDIAN SPECIAL)

VADA INGREDIENTS

1. Urad dal-1 big cup
2. Salt-to taste
3. Onion finely chopped-2 tbsp

METHOD

• Soak uraddal for 2hours in water and blend to paste(i prefer little coarse),and blend in pulse and followed by continuous blending
• This helps to grind evenly, I will not add any water to absorb less oil while frying
• Mix salt and onion
• Make vada's on your convenience and deep fry in oil
• Adding more masalas,will lose original taste of vada so i prefer t add only onion for crunchiness

INGREDIENTS FOR MAKING CHUTNEY

1. Rasted peanut powder-2 tbsp
2. Roasted chenadal/putnala pappu-3tbsp
3. Dessicated coconut powder-1 tbsp
4. Dhania powder-1/3rd ts
5. Salt-to taste
6. Garlic pod-1 chopped

METHOD

• Place all ingredients in the blender,add some water and make to fine paste

SAMBAR

• Please refer to the previous post

BISBELABATH(KARNATAKA SPECIAL)

Hi friends i am posting the recipes after a long break,my daughter is 15 mnths,nw i am free to post the recipes in my blog.Today i am posting Bisbelabath authentic Karnatic Recipe,its very tasty,offcurse every one got their own idea of making the recipe,the ingredients for the recipe are as follows

INGREDIENTS

1. Rice-1cup
2. Turdal/kandi pappu-1/4 th cup
3. Tamarind-lemon size
4. Turmeric-1/3Ts
5. Mixed veggies diced lil chunky-1cup
6. Sambar powder-MTR (yur own choice)-2ts
7. Ghee-2ts
8. Mustard and cumin for tadka
9. Curry leaves-5
10. Salt-to taste
11. Red chili powder-1/4th teaspoon
12. Cilantro-1 tbs
13. Dhaniya powder-1/4th ts

PREPARATIONS

• Cook turdal to mashy consistency
• Extract juice from soaked tamarind

METHOD

• Heat ghee in the pressurecooker,add seasoning ,  veggies,(I used carrots,potato,beans,ivyguard,yellow cucumber,tomato,capsicum ,beans.)and masalas,fry till nice aroma comes out.
• Now add the tamarind water,rice and roast for some time
• nw add the cooked dal,water and clse the lid
• When steam starts,put whistle.
•  put medium flame, for even cookind and to avoid burning of the cooker
• when the whistles are 3 or 4,turn off stove and serv hot