Hot and Spicy Capsicum Curry.

Hot and Spicy Capsicum Curry can be eaten with rice, roti , chapaatis and bread toast also.

Things Needed :
Capsicum : 2 to 3
Coriander Seeds : 1 Tea spoon
Fresh coconut : 1 Table spoon.
Red chillies : 4 to 6
Sesseme Seeds : 2 Tea spoons
Ground Nuts : Roasted : 2 Table spoon.
Tamarind pulp : 2 Table spoon
Jagary : 1 Table spoon ( grated)
Salt: to taste
Oil : 1 Table spoon
Water : 1/2 cup
Curry Leaves : 8 to 10 leaves.
Mustard Seeds 1/2 tea spoon.
Ingh or Asfatodia: a pinch

Method :
Cut capsicum in to small pieces. Take a pan and put oil and heat. Put mustard and let it spurt add curry leaves and cut capsicum. Fry until capsicum becomes soft. Add ingh and water and cook for 2 minutes.
Roast coriander seeds , sesseme seeds and red chillies 2 to 4 curry leaves and grind with coconut , roasted ground nuts tamarind pulp. Add this mixture to cooked capsicum. Add salt and jaggary. Mix well and cook for 2 minutes. Capsicum curry is ready to serve.

Note : Roast coriander , sesseme seeds red chillies and ground nuts on the slow fire. Can add little more jaggary to get sweet taste.

2 servings.

Palak - Tomato Dal .

Palak/Spinach and Tomato dal is a good combination and it is nice to have with chapatis.
I have cooked Palak tomato dal with simple spices and Toor dal. It is a very simple dal and chapatis.

Chapatis are prepared using Jowar/Sorghum/Millets and very little quantity of wheat flour.
Chapatis are prepared immediately and served hot chapatis with Palak Tomato curry.
No Onion or Garlic is used in this " Palak Tomato Dal".
Let us see the recipes now :

1. Palak/Spinach Tomato Dal.

Things Needed :

Tomatoes : 2
Toor dal cooked 1 Cup
Green chilly : 2
Palak Leaves : 1 Bundle
Curry Leaves : 8 to 10
Coriander leaves : 2 Tb
Salt : Required
Ginger : 1 Teaspoon (grated)
Rasam/Sambar/Curry powder 1 Teaspoon
Garam Masala /chat masala : 1/2 Teaspoon
Salt : As required
Milk/Fresh Milk Cream : 2 Tablespoons
Turmeric powder : A pinch
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Asafoetida/Ingh : A little
Ghee: 1 Tablespoon

Method :

1.Wash and cut palak/Spinach leaves and keep it aside. Wash tomatoes and cut into small,
2. Wash and cook 1/2 cup of dal and keep it aside.
3. Wash and cut green chilly, wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash and cut curry leaves and coriander leaves.
5. Keep a pan on the fire and add oil, mustard seeds and let it splutter.
6. Add jeera and cut green chilly. Add a pinch of ingh/asafoetida. Mix it well.
7. Add cooked dal. Ad a pinch of turmeric powder. Add cut palak leaves, tomatoes and cook.
8. Let it cook for 3 to 4 minutes. Add salt, rasam powder/sambar powder. Add grated ginger.
9. Add 1/2 Teaspoon of garam masala and mix it well. Let it cook for 2 minutes.
10. Add required water. (If required). Stir in between to see that it does not get burnt
11. Shift the ready curry to a serving dish and add fresh milk cream. (Optional)
12. Add cut coriander leaves, ghee and serve with chapatis.

Note :

You can use moong dal instead of toor dal. (optional). You can use your choice of rasam/sambar powder. I have used MTR. Use of more chilly is optional. Use of fresh milk cream is optional. ( I have used fresh cream from home which is collected after boiling milk). It adds to the taste.

Time : 10 Minutes : (If you have already cooked the dal or 20 more minutes to cook dal).
Serves : 3 to 4 .