Capsicum Stuff (Beet+ Spring Onions)

Capsicum stuffed with spring onions and beetroot is a side dish and its purely my imagination and tried the dish and thought you will surely love it. It is so tasty and I am happy to  write down the recipe.

Capsicum is rich in Vitamins. It is an effective cure for many diseases. It contains various medicinal properties. Eating capsicum helps to keep the skin clear, prevents rashes and pimples. It contain vitamin A, which is good for eyes and helps to prevent eye diseases. Capsicum helps to prevents the sensation of pain, its helpful in treating pain - related diseases. Eating capsicum speeds up the metabolism and helps to burn more calories. It reduces the weitght, helps to digeste and prevents indigestion. It also regulates blood pressure and lower cholesterol.

Beetroot has been known to have multiple benefits. It helps to reduce blood pressure. Beet is used to treat anaemia and fatigue. Beetroot reduces bad cholesterol. Beetroot is a powerful antioxidant. Beetroot contain large amount of soluble fibres and good for people who are suffering from constipation and it helps to keep the stomach clean. Beet has an abudant supply of folic acid. Folic acid is important for preganant mums and unborn babies. Beetroot is packed with mineral called silica, since calcium makes up our bones and teeth strong. Beetroot keeps diabetes under check. It is fat free. Beetroot contain a lot of iron. It also helps to boost brain power.

Spring Onions are an excellent source of vitamin K and vitamin C. It is a very good source of vitamin A too. Spring onions support against gastrointestinal problems. It is also used for common cold. It is used as an appetizer and helps digestion. It speeds up the level of blood circulation in the body.

Here is a recipe of Capsicum Stuff, it can be eaten with rice, roti, chapati, poori. This tasty dish will be liked by all age group I am sure.

Things Needed :

Capsicum : 3 to 4 ( medium or small size is prefered)
Beet root : 2 (Medium sized)
Spring Onions : 1 Bundle. (small bundle)
Green chilly : 2 to 3
Oil : 2 Table spoons
Jeera : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Ingh (Asafoetida) : a pinch
Turmeric Powder : a pinch
Coriander leaves : 2 Table spoons
Curry leaves : 6 to 8
Salt : to taste
Lemon juice or Tamarind pulp : 1 Table spoon.

Method :

1.Wash , remove the outer skin and grate beetroot and keep it aside.

2.Wash spring onions and cut into small and keep it aside.
3.Wash and cut the top of capsicum, remove the inner part (seeds) and retain the top as it is.

4.Wash and cut green chilly, curry leaves and coriander leaves.
5.Keep a pan on the fire, put 1 table spoon of oil.

6.Heat and put mustard seeds, ingh and cut greeen chilly.
7.Add jeera when the mustard seeds spurt. Add curry leaves.
8.Add grated beetroot and spring onions. Fry nicely till it is soft. (Do not add water).

9. Add salt and turmeric powder and mix it well when the beet turn soft.
10. Add coriander leaves and mix well and put off the fire.
11. Now stuff this cooked beet - spring onion masala in to capsium (1 table spoon in each capsicum).

12. Keep a bigger pan and put one table spoon of oil. Add 1/2 Tea spoon of jeera and heat.

13. Arrange beet - spring onion stuffed capsicum slowly in the pan.

14. Add 1/4 cup of water, tamarind pulp (if you are using tamarind pulp) and the remaining beet palya.
Sprinkle very little salt on the top. Cover and cook.
15 Cook on the low flame till the capsicum is soft.

16. Turn the capsicum slowly in between to avoid burnt. Add lemon juice and mix it slowly.

17. Now add little more coriander leaves and shift the stuffed capsicum to a serving dish.
18. Serve with Hot rice or Chapati.

19. You can also cook this stuffed capsicum in the microwave.
20 Arrange the stuff nicely sprinkle water and cook for 5 to 8 minutes. (vegetable cooking mode).

Note :

You can also add carrots and beans or onions to stuff the capsicum. You can use more oil if you wish to. Adding garam masala or any other spice is your choice. (vanghi baat powder, chutney powder huri kadale /channa powder.
Time : 30 minutes.
Serves : 3 to 4

Banana - Rava Guli Appa

Guli Appa or Gund Pongalu or Paddu is a healthy dish, usually prepared with rice, urid, beaten rice and little methi (Fenugrik seeds). There is a little twist, This Guli appa is prepared with medium size rava, coconut, jaggery, banana, sesame seeds and is a sweet dish.

Rava (semolina) is digested slowly and helps you feel full longer and prevents you from over eating. Semolina improves kidney function. It contains potassium. Semolina is a good source of two vital vitamins like E and B. These vitamins are essential for good immunity from disease. Semolina is a quick and nourshing source of energy. Semolina contain minerals like phosphorus, zinc and magnesium which are beneficial for the health of your bones and nervous system.

Jaggery is a great remedy for anemia, astama, joint pains and menstrual pains. It also aids in digestion, purifies blood and keeps the skin away from problems such as acnes and pimples. It is a great energy booster and provides us lots of energy.

Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Bananas have antiacid effects that protect against stomach ulcers and ulcer damage. Bananas protects the eyesight, help to build the strong bones. Fresh bananas provide adequate levels of minerals like copper, magnesium and manganese.

Here is a recipe of Banana - Rava Guli appa. Banana guli appa is a sweet dish, and You can have them for breakfast or as snack or even for dinner.
You need a Guli appa pan to prepare Guli appa or prepare Banana dosa with same dough. This is a healthy and easy dish which all age group people will love to have them.

Things Needed :

Rava (Semolina) : 2 Cups (medium sized)
Ripe Bananas : 2
Jaggery : 1/2 Cup
Coconut : 1/2 cup
Sesame Seeds : 2 Table spoons
Oil : 4 to 6 Table spoons.
Salt : to taste (use very little quantiy since jaggery contain salt).

Method :

1. Grate coconut and keep it aside.
2. Grate jaggery or powder it.

3. Roast sesame seeds.

4. Now grind Bananas, coconut, cardamom pods and jaggery together.

5. Take a big bowl. Add rava, Sesame seeds and ground coconut and jaggery mixture.

6.  Mix it well and leave the dough for 5 to 10 minutes.

7. Add 1/2 Tea spoon of Eno salt and mix it well.

8. Keep guli appa pan on the fire. Heat and sprinkle oil to each mould (guli) in the pan.
9. Now take a spoon and put a spoonful of dough in each guli (deep area in the pan).

10. Cover the pan and cook for 1 to 2 minutes.
11. Remove the cover and put little oil on each guli appa.
12. Turn guli appa and cook the other side for 10 to 20 seconds.

13. Repeat the same with remaining dough.
14. Serve Guli appa with any side dish you have prepared. Put little ghee on the top before serving.

Note : 

Mix the dough thicker than dosa dough consistency. Prepare Guli appa on medium and low flame. Add jaggery according to your taste.(more or less).

Time : 30 Minutes 
Serves : 3 to 4