Capsicum -Moong Dry Curry

Capsicum -Moong Dry Curry is one of the side dish. Capsicum can be added to many dishes and its adds taste and its aroma is liked by many normally. I just tried this dish, it was really nice.
Lets see some benefits of having Capsicum in our diet. 

Capsicum is is beneficial for preventing many diseases. It contain Vitamin A and Vitamin C. It is low in fat and calories and it helps to lower the levels of bad cholesterol in our body. They are good to have in our diet to have balanced diet. It has anti-inflammatory properties and provide relief in pain related arthritis. They contain blood clotting properties. It helps to digest the food easily. They are good use of chronic rhinitis. It is also known to be effective in eliminating migraines and headaches. They can be used for external use for treating sore back muscles, bruises and rheumatism. It also helps to bring down blood pressure. It helps to increase the metabolism and burn calories.
Capsicum -Moong Dry Curry is prepared with out onions or garlic. 

Things Needed :

Cooked Moong Dal : 1 Cup
Capsicum : 2 (Medium sized)
Green chilly : 2
Curry leaves : 8 to 10
Coriander leaves. : 2 to 3 Tablespoons
Ingh : a little
Turmeric powder : a pinch
Ginger : small piece (half inch)
Oil : 2 Tablespoons

Jeera/Cumin seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Salt : to taste

Method : 

1. Wash and pressure cook Moong dal and leave it for cooling.
2. Wash and cut capsicum into very small pieces, green chilly and coriander leaves. Wash and remove the outer layer of ginger and grate it and keep it aside.

3. Take a pan and heat. Put oil and mustard seeds. Let it spurt.

4. Add jeera, curry leaves and ingh. Fry for 1 minute.
5. Add cut capsicum, green chilly and fry nicely till they turn soft.

6. Add turmeric powder and required salt.

7. Add cooked dal, ginger powder and mix it slowly on a low flame.

8. Fry nicely and mix dal and capsicum well. Check with salt.
9. Mix it well and shift the ready curry to a serving dish.

10. You can use this curry for stuffing bread and preparing sandwich.

Note :

You can use toor dal instead of moong dal. Remember moong dal is good for health. Using more oil is optional.Use of onion and garlic is also optional. Use of any spice is also optional.  You can use red chilly powder, garam masala powder or rasam powder. (I have not used any of these). Using of more or less chilly is optional. Frying this moong -capsicum on low flame will add to the taste.
Time : 30 Minutes
Serves : 2 to 3

Tomato - Capsicum Cheese Noodles

Ready to Serve Tomato Capsicum Noodles

Noodles have become very famous these days. Not only kids, all age group people love to eat. I do not like, eating noodles in hotels or parties. Actually I am scared that they must have used some sauce which contain animal fats. So I do prepare noodles very often using vegetables, tomatoes, spring onions. Preparing them with Indian spices and giving Indian touch, makes my people more happy. So here is one such recipe of noodles with tomatoes, capsicum, a little spread of Amul cheese and of course loaded with Potato french fries. (Used fresh Potatoes for french fries).
You get different  types and shapes of noodles. Some are made with maida and some are made with wheat. I have used bambino noodles which are prepared using Durum wheat. It is well known that Durum wheat is the best wheat. I have used the long noodles. Noodles are nice when it is mixed with tomatoes.
There is no garlic or onion in this recipe. 
Lets see the recipe now.

 Ingredients :

To Cook 

 Noodles : Any brand : 500 GM ( I used Bambino Noodles).

To fry :

Tomatoes : 3 to 4
Capsicum : 2 to 3
Potatoes :  3 (Medium size)
Ginger : 1 Teaspoon
Oil : 1 Cup

Spices to use:
Jeera / Cumin Seeds : 1 Tea spoon
Garam Masala Powder : 1/2 Tea spoon
Red chilly powder : 1/2 Tea spoon
Coriander powder or (Rasam powder) : 1 Tea spoon 
Turmeric powder : a pinch.
Pepper pods : 4 to 6 
Salt : Required salt

To top up 
Coriander leaves : 2 Tablespoons (optional)
Cheese : 5o grams
Fried potatoes. : 1 Bowl.

Method :
1. Keep a big bowl of water to boil. Once the water is boiled add noodles and a teaspoon of oil. . Just break them it into small pieces in hand. (Not very  small). Once it is cooked drain the water from noodles and keep the noodles aside.     

2. Wash and cut tomatoes and capsicum (remove the seeds before cutting  into small), and grate ginger and keep it aside.Crush pepper pods.

3. Grate cheese and keep it aside. Wash and cut potatoes in to thin finger size (long) wash it and put in a bowl of water.
4. Keep a pan on the fire and heat. Put one tablespoon of  oil and heat. Add jeera and let it fry for 10 seconds.

5. Add cut capsicum and fry nicely for 2 to 3 minutes. Add tomatoes and fry till they turn soft.

6. Add garam masala powder, daniya powder, jeera powder, red chilly powder, crushed pepper pods and grated ginger.  
7..Add turmeric powder and mix it well. Add salt. Stir for another 1 minute.

8. Add cooked noodles and mix it well.

9. Add grated cheese and cover it and cook noodles on low flame. (It helps the cheese to melt and adds to the taste). (2 minutes will do. Put off the fire or remove the noodles pan from the fire).

10. Keep a frying pan on the fire and heat. Add one cup of oil
11. Now deep fry those cut potatoes in hot oil. Fry them on high and medium flame.
12. Fry on both sides and remove from the frying pan and put it on a kitchen tissue. ( It absorbs the extra oil).

13. Repeat the same and fry all the potatoes.

14. Sprinkle salt on fried potato fries and add it on the noodles. Mix cheese and potato fries nicely and serve with ketch up.

Note :
Noodles should be cooked well but not too soft. Adding more vegetables is a good option. You can use oregano spice ( a kind of spice used in noodles). You can use pepper crush and add it to the noodles. You can add more cheese. It adds to the taste. Adding onions and garlic is optional. You can also use grated paneer instead of cheese. Adding more spice is optional. You can use tomato sauce instead of fresh tomatoes. It is always better to use fresh tomatoes.
Time : 30 Minutes.
Serves : 4 to 5.

Avalakki Bisi -Bele Baat

Ready to Serve Avalakki Bisibele Baat

Bisibele baath is a full meal dish and it does contain rice, dal, vegetables and spices normally. Bisi means hot, bele is dal and baath is some rice dish. It is well known dish of Karnataka. People just love this dish and prepare using peas or legumes according to the season and the available vegetables or pulses. Bisible baat is anytime favourite dish of many. They do prepare for breakfast, lunch or dinner. It is easy to pack it for office goers or traveling.As I said earlier bisibele baath contain a whole lot of vegetables, dal and rice, the person will not feel hungry for a long time. It does contain loads of minerals, vitamins and carbohydrates. It gives loads of energy.

Here in this recipe of " Avalakki Bisi Bele Baat ", and I have used Awalakki (beaten rice of flattened rice or poha or awal) instead of rice. Some how I do not feel comfortable eating rice in the morning. Avalakki is always light and healthy. There is a little twist in preparing bisibele baat here. Vegetables, dal, Mango chutney (instead of coconut and tamarind) and bisibele baath powder are used. Mango chutney adds to the taste.  .

Let us see some benefits of having dals and legumes or lentils and Avalakki (Poha) in our diet.

Beans or peas or legumes are natural source of protein. They are high in fiber, low in fat and easy to digest. They are also rich in vitamins (A, B, C and E). They contain calcium, iron and potassium. They are rich source of dietary fiber. They help to control blood sugar levels, ease digestion and control high cholesterol.
Avalakki or Poha is packed with iron and eating poha regularly can prevent iron deficiency of anemia. They are good source of Carbohydrates. They are needed to help our body, store energy and perform various other functions. Intake of carbohydrates from healthy source is vital and Avalakki is one of the healthy source. They are good for diabetes. They are also low in gluten.
Avalakki Bisi Bele Baath do not contain any onions or garlic, and we can prepare this dish for any festival or feast, special days or fasting time. It also can be ideal for kitty parties or get together parties.

Things Needed:

To Cook :

Thick Avalakki (Flattened rice or Poha): 2 Cups
Toor Dal : 3/4 Cup.
Peas : 1 Cup
Carrots : 2
Capsicum " 1

Spice :

Bisibele baath powder: 2 to 3 Table spoons
Mango chutney : 1 Small cup
Salt : according to the taste

Seasoning :

Mustard Seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Oil : 2 Table spoons
Ghee : 1 Table spoon
Ingh (Asafoetida): a pinch
Curry leaves : One handful
Cashew Nuts : 2 Table spoons.

Method :

1. Wash and pressure cook toor dal , fresh peas (or frozen) and keep it aside.

2. Wash and cut Carrots and capsicum. Cook carrots and capsicum with little water till they are soft.

3. Prepare mango chutney using 2 to 3 table spoons of cut mango ( I used totapuri ) and 3 table spoons of fresh coconut gratings with 1 green chilly and a pinch of ingh.keep it aside.

4. Wash and soak Avalakki (flattened rice) in 1/2 cup of water.

6. Now keep a big pan on the fire. Put cooked vegetables, cooked dal, peas.
7.Add pinch of turmeric powder and salt. Let it cook for a minute.

8.Add mango chutney and bisibele baat powder. Add 1 cup of water and mix it well. Let it cook nicely for 2 minutes. Stir in between.

 9. Add soaked Avalakki. Mix it well.

10. Now keep a small pan on the fire. Add oil and heat. Add mustard seeds, urid dal and let the mustard splutter.
11. Add cashews and fry nicely till they turn golden brown. Add curry leaves and ingh. Fry them for 10 seconds.

12. Add this seasoning to the avalakki bisibele baat and shift avalakki bisibele baat to a serving bowl.
13. Add a table spoon of ghee and mix it well.

14. Serve with some potato chips and a cup of curd.

Note : 

You can use left over mango chutney but do not use the stale chutney. It may turn food poisoning. Using more vegetables are optional.
Adding onions or garlic is purely optional. You can also use dry peas. (batani or vatana). Wash and soak them for over night or 6 to 8 hours before cooking. You can use tamarind pulp instead of mango chutney. Using more ghee is also an optional.
I have used home made bisibele baat powder. Using MTR or Mayyas bisibele baat powder is an optional. Eat and serve when it is hot. It may turn thick with in small time. Adjust water while cooking.You can use Moong dal instead of Toor dal.
Total time : 40Minutes 
Serves : 4 to 5 .

Recipe for home made bisibele baat powder :

Dry roast one by one all these ingredients on low flame.
1/4 tea spoon of methi seeds, 2 table spoons of coriander seeds, 1 Table spoon of channa dal and urid dal (each 1 spoon), a piece of cinnamon, 4 to  5 cloves and 8 to 10 red chilly. Add curry leaves and ingh. Leave it for cooling and dry grind this roasted spices. Adding 1/2 Tea spoon of poppy seeds while roasting is optional. ( I do not add).

Chat Pat Veggy Pakodas

It is raining here like a rainy day. The weather has turned chill and craving to have some pakodas or fried food.
I just checked in the fridge for some vegetables. I could get only the capsicum. Then onions in the basket in my kitchen store. This will be more than enough to fill the pakoda dough.
Just tried some chatpat (fast) pakodas and here they are goes well with  hot cup of coffee or tea or even juice. It can be nice to eat with your lunch.
Lets see the recipe now.

Things Needed :

Onions : 2
Capsicum : 1
Channa flour : 2 to 3 Tablespoons
Rice Flour : 1 Tablespoon
Jeera : 1/2 Teaspoon
Red chilly powder : 1 Teaspoon
Salt : required 
Curry Leaves : 5 to 6
Oil : 1 Cup

Method :

1. Remove the outer skin of onion and wash it. Wash capsium.

2. Cut onions and capsicum in to small pieces. Cut curry leaves into small.
3.Take a bowl and put capsicum, onions, curry leaves , Channa flour (besan) and rice flour.

4. Add salt, jeera and chilly powder. Add a tea spoon of hot oil. Mix it nicely.

5, Keep a frying pan on the fire. Put oil and let it turn hot. (frying temperature).
6. Take a handful dough and squeeze out the dough through your fingers.

7. Fry them nicely till golder brown on both side and remove from the pan.
8. Put it on a kitchen tissue, so that extra oil is absorbed by the tissue.
9. Serve Hot pakodas with a cup of coffee or tea.

Note :
Do not add any water to mix the dough. The dough should be thick. You can add carrots to this pakodas. It should be eaten when it is hot. No need to add any cooking soda.
Time : 10 minutes.
Serves : 2 to 3 .

Capsicum - Tomato Channa

Ready to Serve Capsicum - Tomato Channa

 Capsicum - Tomato Channa is a spicy gravy dish. It goes well with all our indian main food like, plain rice, chapatis, pooris, rotis. dosas and idli. It can be a one of the side dish too.
Kabooli Channa is used with tomatoes and capsicum. There is a little twist in the curry. The spice I used here is puliyogre gojju (gojju combined with tamarind pulp, jaggery (not much), and little roasted groundnut). This puliyogre mixture gives a different tangy taste. I have added Rasam powder and little bit of Garma Masala also.
Lets see some benefits of having Kabooli Channa in our diet.
Kabooli Channa belongs to the legume family or pulses. They are an excellent source of Manganese, fiber, Folate. They also provide essential nutrients like Phosphorus, Iron, Copper, and Protein. They are good for people who suffer from constipation and disorder bowel movement. Kabooli Channa contain good source of anti oxidants. They help to lower the cholesterol level. Kabooli Channa helps to reduces the hot flashes is women during menstruation.
Capsicum - Tomato Channa do not contain onions or garlic and can be prepared for special days, festival days and feast. You can prepare this dish for kitty parties.
Here is a recipe of Capsicum -Tomato Channa which is spicy and tangy and finger licking dish which will be liked by each and every one I am sure.

Things Needed :

Kabooli Channa : 1 Cup
Tomatoes : 5 to 6
Capsicum : 1
Ginger : 1 Table spoon
Jeera : 1/ 2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Puliyogre Mix : 1 Tea spoon (or 1 small marble size)
Salt : Required
Rasam Powder : 1 Tea spoon
Garam Masala Powder :3/4 Tea spoon
Jaggery : 1 Table spoon (Optional)
Coriander Leaves : 2 Table spoons
Oil : 1 Table spoon
Turmeric Powder : a pinch 
Ghee or Butter : 1 Table spoon

Method :

1. Soak Kabooli Chenna for 6 to 8 hours. Pressure cook this for 15 to 20 minutes with sufficient water. Leave it for cooling.
2. Wash and dee seed tomatoes and cut into small pieces. Wash and remove the outer skin of ginger wash again and grate it.

3. Wash and remove the seeds from capsicum and cut into small. 
4.. Keep a pan on the fire and heat. Add oil and jeera. Fry for  10 seconds.

5. Add capsicum and fry nicely till soft. Add tomatoes, Turmeric powder and fry for 2 minutes.

6.  Add methi seeds, rasam powder, garam masala powder and salt. . Mix it nicely and let it cook nicely for a minute.

7.Add boiled channa mix it well and let it cook for 2 minutes.

8. Now put off the gas and add ghee or butter. Add cut coriander leaves and shift the curry to a serving bowl.
9. Serve hot Capsicum Channa with  the choice of your main dish or one of the side dish.
10. You can grate carrots and put on this Channa and it as Channa Chat.

Note :

You can add boiled potatoes to this Channa. Adding garlic or onions is optional. Adding tamarind pulp instead of puliyogre mix is also optional. Adding little jaggery not only adds to the taste, it helps to digest the food easily. Boiling (cooking) channa is a must or else the legume may harden and you may not be able to get the perfect taste. ( It does not digest easily also). Adding ghee instead of butter is optional. I have used home made rasam powder. You can use Maiyya's or MTR Rasam powder as well.
Serves : 4 to 5 
Time : 20 minutes 
+ soaking and cooking time .( 6 to 8 hours for soaking and 30 minutes for cooking)
Preparing Puliyogre gojju:  Soak a ball size (lemon size) of tamarind in hot water for 2 to 3 minutes and squeeze out the pulp. Keep it on the fire and add jaggery  and required salt. Slowly it starts thickening. Add rasam powder and dry roasted sesame powder. once it thickens remove from the pan and you can store them in air tight jars. Add mustard splutter with curry leaves and ingh and add it to the gojju. ( while preparing).