Capsicum Curry With Peanuts And Sesame Seeds

          As I have mentioned so many times, capsicum is one vegetable, that I always have in my fridge, it is a very versatile vegetable and so many dishes can be made with it. It pairs beautifully with so many vegetables, it takes less time to cook and most importantly, can be chopped in minutes. For today's curry I have cooked the capsicums with some roasted peanut and sesame seeds powder which gives a nice taste and flavor to it. It's again an easy one, very ideal for those busy weekdays and goes well with both rice and rotis..

Need To Have

• Capsicum - 3, diced
• Onion - 1 medium, chopped
• Tomato - 1 medium, chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Raw Peanuts - 3 tablespoons
• White Sesame Seeds - 1 teaspoon
• Curry Leaves - 10
• Salt to taste

Method

          Dry roast the peanuts and sesame seeds, cool, peel the peanuts and make a coarse powder with it and the sesame seeds.

          Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the onions and saute till it turns pink, then add the capsicum and saute for 2 minutes.

          Add the tomatoes, turmeric and chilly powders and salt, mix for one more minute, cover and cook till the capsicum is cooked. Now add the ground powder, mix for another 2 to 3 minutes till everything comes together. Finally mix in the curry leaves and switch off.

Note
If you get roasted and peeled peanuts, it saves time, also while roasting the sesame seeds, cover with a lid, it prevents the sesame seeds from popping all over.

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Microwave Apple Jam

          Homemade jams are always more special than the store bought ones and I had always wanted to make some, but kept putting it off since my family is not the 'jam' kind, they like savory sandwiches better. But this time I had so much apples at home, I had bought some and then a visiting friend had got some more, and I knew I had to do something with it. This apple jam, it's from a cook book that came with my microwave oven. It's such an easy method, I followed the original recipe, except for the amount of sugar and I added some ginger which gave a nice flavor and taste to the jam. My daughter who's not a big fan of jelly sandwiches, loved this jam and I was so happy, that my maiden attempt at jam making was a success..

Need To Have

• Apples - chopped, 21/2 cups
• Sugar - 1/2 cup
• Grated Ginger - 1/2 teaspoon
• Lemon Juice - 2 tablespoons

Method

          In a deep microwave safe bowl, take the chopped apples, sugar and ginger, mix and microwave it at 100% power level for 5 minutes. At the end of 5 minutes, it would look slightly cooked, cool it and blend it. Don't make a very smooth paste, it's okay to have a couple of pieces here and there, it gives a nice texture to the jam.

          Take the mixture in the same microwave bowl and this time microwave it at 60% power level for 10 to 15 minutes, mixing it in between after every 2 to 3 minutes. The final product should be thick and should have a jam consistency, remove it from the microwave, mix in the lemon juice, cool and refrigerate.

Note
I cooked the jam, the second time for 15 minutes, but this is a general guidance and it could be more or less, depending on your microwave model.
The amount of sugar you add depends on the sweetness of the apples, taste the ground mixture, you can always add more sugar at this stage.

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Potato And Lentils, Aloo Dal

          On weekdays, when I pack lunch, and when it's rotis, I try to make some side dish that has some protein in it, usually by adding some dal/ lentils or some form of soy, so that it's filling and doesn't make you hungry very soon. Today's dish is one such, I have cooked moong dal along with potatoes, and I have added kasuri methi which gives the dal a nice flavor. This is so easy to make, you have to only dice the potatoes and tomatoes and the entire cooking can be done in the pressure pan. This dal goes very well with pilafs, rotis or even with dosas..

Need To Have

• Potatoes - 1 cup, diced
• Tomato - 1 medium, chopped
• Moong Dal/ Split, Husked Green Gram - 1/4 cup
• Chana Dal - 4 teaspoons
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Dried Red Chillies - 4, broken into 2 pieces
• Asafoetida - 1/4 teaspoon
• Kasuri Methi - 2 tablespoon, crushed
• Turmeric Powder - 1/4 teaspoon
• Salt to taste

Method

          Wash together the two dals and keep. Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the broken red chillies and the asafoetida and mix, immediately add the chopped potatoes and saute for 2 to 3 minutes.

          Now add the kasuri methi and tomatoes and mix for another minute, then add the dals/ lentils, turmeric powder  and mix once.

          Add about 21/2 cups of water and salt, cover the pressure pan and cook. After the first whistle, reduce the heat to minimum and cook for another 6 to 7 minutes and switch off. Once the pressure is all gone, open the lid, depending on the consistency, add a little more water, or if it's very watery, cook for some more time till it becomes a little thick.

Note
Kasuri methi is dried fenugreek leaves and it's available in all Indian grocery stores.
If you don't have a pressure pan, you can do the entire cooking in a heavy bottomed pan, soak the dals for 1/2 and hour to an hour to speed up the cooking process.
Potatoes can be replaced with chayote or sorakkai/ bottle gourd/ lauki/ ridge gourd, the dish becomes more healthy.

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Potol Posto, Parwal/ Pointed Gourd In Poppy Seed Paste

         When I was back in the US, I used to see this vegetable called as Potol/ Parwal/ Pointed Gourd at the Indian grocery stores, it looked similar to tindora/ kovakkai/ gherkins, but a little plumpy. I had no idea where to use this vegetable or how to cook it or how it tasted once cooked. Then after moving to Chennai, I didn't see it, but now in Bangalore, I am seeing this vegetable everywhere, but I still didn't buy it till a couple of weeks back. I had bought this Bengali cook book called Bangla Ranna, while browsing through it, I saw that this vegetable is widely used in Bengali cooking. I have tasted posto a couple of times, which is basically a vegetable dish, in which the chosen vegetable ( usually potato, potol and even ridge gourd ) is cooked in a poppy seeds gravy. I checked a couple of other Bengali food sites and then made this, reduced the amount of poppy seeds and of course I haven't used mustard oil. This dish goes very well with rice, even if you don't find or don't want to try parwal/ potol, try this curry once with the common potatoes..

Need To Have

• Potol/ Parwal/ Pointed Gourd - 8 pieces
• Nigella Seeds/ Onion Seeds - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Khus-khus, White Poppy Seeds - 2 tablespoons
• Green Chillies - 2
• Salt to taste

Method

          Peel the potols, as shown, leaving a little bit of skin here and there. Slice each into four pieces, mix them with the turmeric powder and salt and leave aside for about 10 minutes.

          Soak the khus-khus/ poppy seeds in a little hot water for about 10 to 20 minutes, then grind it, add the green chillies and grind it further into a smooth paste.

          Heat some oil, add the potol pieces and saute them on medium heat till they get some light brown spots on them, remove and keep.

          In the same pan, add little more oil, add the nigella seeds, when it starts sizzling, add the sauteed potol pieces and mix for a minute, then add the ground poppy seeds paste.

          Keep sauteing it till the raw smell of the poppy seeds goes away, for about 7 to 8 minutes. Then add about 1/2 cup water, cover and cook till the vegetable is completely done. The finally consistency can be like a wet-and-dry mixture or like a gravy.

Note
Usually the amount of poppy seeds is almost double the amount that I have given, but since we are not used to eating so much of it in a curry, I reduced it, also instead of adding whole green chillies, I ground it with the poppy seeds itself.

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Guacamole (Avocado/ Butter Fruit) With Cumin And Garlic

          After moving to India, getting my hands on a good avocado or butter fruit as they call it here was a big problem, the couple of times that I bought this while staying in Chennai, it always turned out bad and then I stopped buying it. But now in Bangalore, I am able to buy good avocados, they are in fact huge ones, almost double the size of the Hass avocados, that we get back in the US. My family loves guacamole, we have it as a spread on our sandwiches. Till date I only knew that they used the fruit for making guacamole, in milk shakes and ice creams, only recently, while reading about Coorg, I came to know, avocado is a staple there and they enjoy it simply with some honey, I have to try this yet. Coming to today's post, I have already posted a recipe for gaucamole in my blog, this is a slightly different version and it's more flavorful with the addition of garlic and cumin..

Need To Have

• Ripe Avocado - 1
• Onion - 1 small, chopped
• Tomato - 1 big, chopped
• Garlic - 1 clove grated
• Red Chilli Powder - 1/4 teaspoon
• Cumin Powder - 1/2 teaspoon
• Lemon Juice - 1 tablespoon
• Chopped Coriander Leaves - 2 tablespoons
• Salt to taste

Method

          Slice the avocado in half, remove the seed, scoop out the flesh and keep. To this add the lemon juice and salt and mash it nicely.

          Now add the chilly powder, cumin powder, mix it, then add the chopped tomatoes, onions and grated garlic and mix it well. Finally mix in the chopped coriander and serve it with tortilla chips or as a spread on bread.

Note
When had as a spread on bread you don't get the garlic and cumin flavors that much, but when scooped onto a chip, the flavor is there.
Another variation, you can leave out both onions and garlic and add some chopped cucumber.

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Potato And Capsicum Rice, Urulaikizhangu Kudaimilagai Saadam

          Potato and Capsicum Rice, this again is a very easy and quick dish, it can be put together in a breeze, especially if you have some leftover rice from the previous day. It's a perfect lunch box idea for your busy weekdays, uses the basic ingredients from your pantry and of course, potatoes and capsicums. Just serve it with some raitha or curd and some chips on the side for a delicious meal..

Need To Have

• Cooked Rice - 4 cups
• Potato - 1 big, diced
• Capsicum - 1 big, diced
• Onion - 1 medium, chopped
• Tomato - 1 medium, chopped
• Grated Ginger - 2 teaspoons
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 - 3/4 teaspoon
• Coriander Powder - 2 teaspoons
• Asafoetida - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Dried Red Chillies - broken into 2
• Curry Leaves - 10
• Chopped Coriander Leaves - 2 tablespoons
• Salt to taste

Method

          Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the red chillies, asafoetida followed by the chopped onions and saute till the onions turn translucent. Then add the potato and capsicum pieces and saute for another minute.

          Now add the grated ginger and curry leaves and mix for one more minute. Then add the turmeric powder, salt and about 1/4 cup water, cover and cook on medium heat till the potatoes are almost cooked. Then add the chopped tomatoes, chilly powder and coriander powder, cover and cook till the tomatoes break down and the potatoes are cooked fully.

          Now add the chopped coriander and keep sauteing for another 5 minutes till oil oozes out from the sides.

           At this stage, reduce the heat, add the rice and mix everything together till the rice is warmed through.

Note
You can also add chopped garlic and leave out the asafoetida, or make it even without the chopped onions.
When using leftover rice from the fridge, just bring it to room temperature and mix, so that it'll be easy to warm the rice fast.
You can add some cooked chickpeas/ chana, double beans, bean sprouts or even lobia/ karamani/ black eyed peas to make the dish even more nutritious.

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Okra Fritters, Vendakkai Pakoras, Bhindi Fries

          Both my daughter and husband love okra/ vendakkai/ bhindi and they like all the dishes that I make with it, starting from sambar to curries. I have made these fritters/ fries long time back and after that whenever we had it, it was store bought ones as I usually make the vendakkai curry every time that I bought okra. This time I reserved some okra for making these fries, it's such an easy recipe and you'll love it, even if you don't like okra otherwise. This might not be a healthy way of eating okra, but deep frying it removes the sliminess from it and leaves you with a crunchy and yummy snack..

Need To Have

• Okras/ Bhindi/ Vendakkai - 15
• Onion - 1 big chopped finely
• Kadalai Maavu/ Besan Flour/ Gram Flour - 6 tablespoons
• Arisi Maavu/ Rice Flour - 3 tablespoons
• Milagai Thool/ Red Chilly Powder - 1 teaspoon
• Manjal Thool/ Turmeric Powder - 1/4 teaspoon
• Fennel Seeds/ Sombu  Powder- 1/2 teaspoon
• Curry Leaves - 10, roughly chopped
• Salt to taste
• Oil for deep frying

Method

          Trim the okra on both sides, slice it into half lengthwise, then the half into 2 or 3 slices, then chop them into 2" pieces. To this add the onions, besan flour, rice flour, turmeric powder, chilly powder, fennel seed powder, salt, curry leaves and mix it. Don't add water, the moisture from the okra and onions is enough, you'll be a having a lumpy, wet and dry mixture.

          Heat the oil for deep frying, add the mixture, a little at a time, fry it till golden in color, remove and serve it hot.

Other Okra/ Vendakkai/ Bhindi dishes you might be interested

• Okra Fried Rice
• Vendakkai Mor Kuzhambu
• Okra Kurma
• Simple Okra Curry
• Okra And Baby Corn Curry
• Bhindi Do Pyaza
• Aloo Bhindi
• Vendakkai Thayir Pachadi

Note
These pakoras are very crunchy when it's served hot, but might loose its crunchiness with time.
If you want them to stay crunchy for a longer time, then increase the quantity of flours, so that the okra pieces are completely coated with it and then fry in medium to low heat, so that it takes longer to turn golden and gets crispier in the process.
While adding the mixture to the oil, don't add it as a big lump, using your fingers, just spread it while adding, so that it falls in small pieces in the oil.
Oil should be medium hot, otherwise the flour will brown immediately and the vegetable will still have some moisture.
If you plan to do a large quantity, then do it in batches, if you leave the okra mixed with flour and salt for a long time, it'll start giving out water.

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Muttakos Adai, Cabbage Adai

          Adai is a family favorite, it's not only tasty but also very nutritious. I usually make the regular Paruppu Adai just with rice and dal batter mixed with onions and coconut or the Vazhaipoo Adai with the same batter mixed with chopped banana flower. This time, I made the adai with chopped cabbage and also slightly changed the flavor of the batter with ginger and cumin seeds instead of fennel seeds. Cabbage gave a different taste and flavor, and we enjoyed the adais with some tomato chutney..

Need To Have

• Idli Rice - 1/3 cup
• Tuvar Dal + Chana Dal - 1/3 cup
• Dried Red Chillies - 5
• Chopped Ginger - 1 tablespoon
• Cumin Seeds - 2 teaspoons
• Asafoetida - 1/2 teaspoon
• Chopped Cabbage - 2 cups
• Grated Coconut - 2 tablespoons
• Curry Leaves - 20
• Salt to taste

Method

          Soak the rice and tuvar dal ( split pigeon peas ) and chana dal ( bengal gram ) for at least 2 to 3 hours.

          Grind the rice with the red chillies, remove, now grind the tuvar dal and chana dal along with ginger and cumin seeds, remove and add it to the ground rice.

          Then add the grated coconut, chopped cabbage, chopped curry leaves, asafoetida and salt and mix it well to make a thick batter.

           Now pour some batter on a hot skillet and spread it as thinly as possible. Adding some oil, cook it on both sides to golden brown. Remove and serve it hot with some chutney.

Note
You can make the adai even more healthy, by adding brown rice or ragi instead of the idli rice.
While making the adais, when you flip the adai the first time, press it all over with the spoon, this makes the adai smooth and you'll get nice light brown spots on the bottom side.

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Pottukadalai, Dalia, Roasted Gram Chutney

          Though I haven't posted yet, the tomato chutney is one that I do most often as a side for idlis and dosas, since it's a favorite for both my husband and daughter. But sometimes, when I run out of tomatoes or I am running short of time, then it's this pottukadalai/ dalia or roasted gram chutney. No previous roasting or sauteing is required and you can do a couple of versions with it. Usually I do a combo of green chillies, ginger, roasted gram and a little coconut or dried red chillies, garlic, roasted gram and coconut. But for today's chutney I have used red chillies with ginger and have also added a couple of shallots. This chutney goes well with almost everything, both as a side to idlis and dosas and would also taste good if mixed with rice too..

Need To Have

• Roasted Gram - 4 tablespoons
• Grated Coconut - 1 tablespoon
• Dried Red Chillies - 2
• Chopped Ginger - 1 tablespoon
• Shallots - 4
• Tamarind - a small marble size
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/ Husked Black Gram - 1 teaspoon
• Asafoetida - 1/8 teaspoon
• Curry Leaves - 5
• Salt to taste

Method

          Take the roasted gram, coconut, red chillies, ginger, shallots and tamarind and grind it all together along with the salt and some water, remove and keep.

          Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the asafoetida and curry leaves, mix for a couple of seconds, remove and add it to the ground roasted gram dal.

Note
You can add equal amounts of roasted gram and coconut, but I use less coconut to keep it healthy.
If you don't have shallots, use one small onion instead.
More or less chillies according to your tolerance level and also if you don't want, you can leave out the coconut completely.

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Beetroot Kootu, Beetroot Dal, Beets With Lentils

          Whenever I buy beets, I usually make a poriyal or use it along with other vegetables in a kurma or curry. I've made kootu with it long time back, but the taste was not that amazing, so I never did it after that. I made the kootu again, couple of weeks back, cooked beets along with some dal and this time, spiced it up with black pepper and the taste was awesome. I've noted that black pepper ( instead of dried red chillies ) goes well with vegetables that have a sweetish taste like carrots and beets. And also, I have done the seasoning with coconut oil which gives a wonderful flavor to this kootu. It tastes great with some plain rice and pappads..

Need To Have

• Chopped Beets - 11/2 cups
• Moong Dal/ Split And Husked Green Gram - 1/4 cup
• Grated Coconut - 1 tablespoon, packed
• Black Pepper - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Urad Dal/ Husked Black Gram - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - 10
• Coconut Oil - 1 to 2 teaspoons
• Salt - to taste

Method

          Grind together the coconut, cumin seeds and black pepper, without adding any water, it'll be like a wet powder.

          Pressure cook the beets, moong dal along with the turmeric powder. Once all the pressure is released, open the pressure pan and add the powdered coconut mix and asafoetida and cook for a couple of minutes.

          Then heat some coconut oil in another pan, add the urad dal and mustard seeds, once it starts spluttering, add the curry leaves and remove, add this to the cooked beetroot and dal, mix well and serve it over some hot rice and enjoy.

Note
You can cook the beets and dal in a regular pan, the pressure pan or cooker saves you time.
You can do the seasoning with regular vegetable oil or canola or with ghee also, but coconut oil gives an awesome flavor.
Can make the kootu as thick or thin as you prefer, increase or decrease the pepper according to your spice level. 

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