POTATO CAPSICUM CURRY

Potato capsicum curry is a curry which has a nutty flavour.In this recipe groundnut,poppy seeds and til are roasted and grinded. It has nutty flavour with crunchy capsicum and softly cooked potatoes.

Ingredients

For grinding masala.

Saunf……1 tsp

Poppy seeds…..1 TSP
Til……1 TSP
Groundnut….3 TBS
Onion ……1 finely chopped

Garlic…..few cloves

Ginger…..a small piece

Coconut scrapings…1/4 cup

Oil…2 TBS

In a kadai add oil add til,poppy seeds, ground nut fry a little and then add all the other ingredients.

When cool grind it into a fine paste.

Keep aside.

For gravy.

Ingredients

Onion…….2 finely chopped

Tomato ….2 chopped

Capsicum chopped…1 to 1 1/2 cups

Potatoes…….boiled 2

Oil as required

Salt

Method

Put oil in a kadai add 1/2 tsp saying then chopped onions when it gets sauted add tomatoes.

Sauted tomatoes and when sauted add capsicum when half done add potato and salt add little water till it blends well .

Now added grinded masala.if you want spicy add red chilli powder if needed.

Finally add chopped coriander leaves

Serve as side dish for chappathi or roti

MOMOS CHUTNEY

Momos is served with momos chutney.

Ingredients:

Red chillies……4 nos

Tomatoes…….3 or 4

Garlic. …..4 pods

Ginger…1 piece

Sugar….1 tsp

Soy sauce….1 tsp

Salt…..1/4 tsp

Method

In two cups of water add red chillies and boil it

Remove and keep aside.

Now add tomatoes to the water and boil it.when cooked keep aside

Remove skin from tomatoes put it in a blender. Add garlic ,ginger,sugar,salt and soya sauce.

Grind everything into a smooth paste.

If you want to have more thicker form can add 4 or 5 almonds after removing the skin.

KARAPOONDI RAITHA

There are different types of raitha. This poondi raitha goes well with both rice varieties as well as poori,roti and chappathi.Very easy to prepare.This is a North Indian raitha. Thisis prepared from crisp fried gram flour balls.Plain boondi is used for sweet like laddu this is salted ones.

Ingredients:

• Salted boondi…….1/2 cup
• Curd…..1 cup
• Salt as required
• Red chilli powder….1/4 tsp
• Cumin powder……1/2 tsp
• Chopped coriander leaves

Method:

• Keep water on stove and when it is warm switch off the stove.
• Soak boondi in warm water for 10 to 15 mts.
• 
• Then press the boondi to squeeze out water but do not mash it.
• 
• Whisk curd.
• Add salt
• Add cumin seeds powder and red chilli powder to curd.
• 
• Finally add whisked curd and chopped coriander leaves.
• 
• Option:Can add chat masala too.

CHOLAR DHAL AND RADHABALLAVI POORI

Cholar dhal us a festival dhal that is often made for celebrations in Bengal.This is made with Channa dhal which is high in protein.Unlike other dal this is thick. Coconut bits are added in this dish.

• Ingredients
• Bengal gram dhal…….1 cup

For dry spice powder.

• Cinnamon……1 ” piece
• Cloves……..3
• Cardomom…..3

Can crush in a mortar but I powdered it coarsely inthe mixie.Tempering:

• Tej patta…1 no.
• Cumin seeds…1/2 TSP
• Asafoetida.. …1/4 TSP
• Red chillies….2 to 3
• Grated ginger….1 TSP
• Chopped coconut….2 TBS
• Ghee or oil….1 to 2 TSP
• Turmeric powder..1/2 tsp
• Sugar …2 TSP
• Cumin seed powder…..1 TSP.

METHOD

• Soak dal for few hours.
• Pressure cooker the Channa dhal with turmeric powder and cook for 3 to 4 whistles it should be cooked but not mushy.
• Add salt.
• 
• Heat ghee add 1 bay leaf,1/2tsp cumin seeds add grated ginger,then red chillies,1 pinch asafoetida and then powdered spices.
• 
• Fry till u get the aroma .
• Now add this to the dal.
• Add cumin powder, sugar ,red chilli powder and dinner for 1 to 2 mts.
• Finally add chopped coconut pieces fried in ghee.
• This is a sweet dish.
• Serve with poori.
• 

RADHABALLAVI POORI/BENGALI DAL POORI.This poori is also called as radhaballabhi poori too. TraditionalBengali recipe.This is made during festival as there is no onion or garlic.Especially made during Durga Pooja. Some use chana dhal but today I used urad dhal.It is just a stuffed poori variety.Needs preparation time.

• Soak urad dhal for atleast 1 to 2 hrs.
• Grind it semi coarsely with a piece of Ginger
• Keep aside
• To powder:
• Fennel seeds…..1 TSP
• Cumin seeds…1 TSP
• Red chillies 2 or 3
• Mace ……2 strands.
• In a kadai add 1/2 TSP ghee and fry all the ingredients except for mace.
• Switch off the stove and mace to it.
• When cool powder it.
• 
• Now in a kadai.Add 1/2 TSP ghee.add hingand dhal and 1 TSP sugar mix well
• Now add the ground powder.
• It will become thick
• Remove from fire.
• 
• Make balls out of dhal
• 

Now mix 1 cup of atta and 1 cup of maida with salt and 1 TSP of ghee.Add required water and make this as a dough.Now cover and keep for 1 hr.Take a small amount of dough and press a little.Keep a ball of urad dhal in itMake it as a katchori.Again press it gently as a poori.Fry it in hot oil as other positions and serve with side dish.I have served with choler dal but you can serve with curry of your choice.

CAPSICUM CURRY/CAPSICUM GRAVY/BELL PEPPER CURRY

Bell pepper s green are low in calories and rich in Vit.C and other antioxidants making them an excellent addition to a healthy diet.

Capsicum comes in various colors such as red, yellow ,orange and green.

Greens are the unripe ones.It is a decent source of fiber. It is loaded with Vitamins and minerals.

It is high in Vit. C and minerals which include Vit.K, Vit E Vit A,folate and potassium. Rich in carotenoid s.

Bell peppers have many health benefits including improved eye health and reducing the risk of anemia.

Ingredients

• Capsicum chopped…3 cups
• Tomato…………….2 cups
• Onion ………1 cup.

Spice powder

• Coriander powder…1tsp
• Chilli powder….1/2 tsp
• Turmeric powder…1/4 tsp

To grind

• Grated coconut……1/3rd cup
• Ginger… A Small piece
• Green chillies……2
• Garlic…….3.
• For frying
• Oil
• Cumin seeds…1 tsp
• Corianderleaves chopped ….1 Tbs

Method:

• Heat oil in a kadai and add cumin seeds add onions with little salt and fry.
• 
• When it is translucent add tomatoes when it be ones mushy add coconut paste and add all spice powders and cook till the raw smell goes .
• 
• Now add capsicum and cook for few minutes.
• If needed add little water.
• When done add chopped coriander leaves.
• 
• Serve with roti, poori, jeerrice or ghee rice.

RAJMA CURRY/RED KIDNEY BEANS

The kidney bean is a variety of the common bean.It is named for it’s visual resemblance in shape and color to a kidney.They are good source of several vitamins and minerals such as molybdenum, folate,iron, copper,maganese, potassium,vit.K and phosphorus.It is high in protein and fibre.

I would like to share my experience of cooking this curry for the first time.It was some 26 yrs back my husband s friend who came from North India shared this curry for lunch with him and my husband wanted me to try this.My husband’s friend’s wife taught me this.The next day itself I tried this curry. It came out very well.And After she tasted it told me that it tastes good. So started preparing this curry.

Benefits:

Lowers cholesterol and reduces heart disease risk.It controls blood sugar also helps in weight loss too.Best for diabetes patients.

Ingredients:

• Rajma——-200 gms
• Turmeric——1tsp
• Cumin———-1/4tsp
• Chilly powder—1 to 2tsp
• Ginger garlic paste—1/2to1tsp
• Oil——2tbs
• Onion chopped—1/2 cup
• 🍅 tomatoes chopped—1/2 cup
• Coriander powder—-1
• Masalapowder –1 tbs(optional)
• Salt as required.

Method:

1. Wash and soak rajma overnight that is up to 8 to 10hrs.
2. Keep cooker or pressure pan on stove and pour oil in it.Add onions till it turns brown.Then add chopped tomatoes to it Till it turns mushy.
3. Now add turmeric powder, cumin powder,chilly powder, coriander powder, ginger garlic paste and mix well.
4. Add soaked rajma to it.Finally add salt.
5. Close the cooker after adding required amount of water.Allow it for 5 to 6 whistles some beans may require two more.
6. When it gets cooled open and add chopped coriander leaves to it.

Another method is to cook rajma separately and then add to the other ingredients after adding tomatoes.Check that the beans are cooked and are soft.

Here you can add onion paste with tomato puree instead of tomatoes.

Can be served with naan,roti, chappathi or plain rice.

Water should be added in equal quantity of rajma beans.