Capsicum Fry..

Capsicum Fry is a dry curry and it can be served as one of the side dish. Capsicum is available in different colours and you get this veggie in the market at any time of the year. It has its own aroma and most of us love the veggie. We all know that capsicum goes well with almost all dishes.

Lets see some health benefits of having capsicum in our diet.
Capsicum help to relieve the pain. It has anti-inflammatory analgesic properties which help to give relief in pain. It is good for treating gastrointestinal disorder and improving bone health. It has a good source of antioxidant properties and beneficial for repairing tissue protein and helps the healthy tissues to receive protection from anti oxidant. Capsicum is good for hair fall, but one must take care while applying it on the hair.
Capsicum dry curry goes well with plain rice, chapatis, poori or any type of rotis and bread.
No onions or No garlic is used in this curry.
Lets see the recipe now :

Things Needed :

Capsicum : 2 ( Medium Size )

Oil : 2 Table Spoon

Rasam/Sambar powder : 2 to 3 Teaspoons

Salt : to taste

Mustard seeds : 1/2 Tea spoon

Urd Daal 1/2 Tea spoon

Jeera : 1/4 Tea spoon

Curry leaves : 4 to 6

Coriander leaves : 2 sticks

Ingh or asafatodia : a pinch

Turmeric : a pinch
Coconut : 1 Tablespoon (Optional)

Method :

1. Wash and cut capsicum in to thin pieces.
2. Wash coriander leaves, curry leaves and cut it into small pieces.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let the mustard splutter.
4. Add jeera and curry leaves. Mix it well. Add ingh/Asafoetida and cut capsicum.
5. Fry nicely on low flame till they turn soft. Add turmeric powder.

6. Add rasam/Sambar powder and salt. Mix well and let it cook for 1 to 2 minutes on low flame.

7. Add coriander leaves and shift the ready curry to a serving dish.
8. Add coconut (optional) and serve. ( I did not use coconut).

Note : 

Fry capsicum on low flame so that it cooks nicely. Add little jaggery to it give better taste.

Adding onions or garlic is optional. (Fry onions nicely before adding capsicum). Taste differ. Adding lemon juice (1 Teaspoon ) is optional.
Time : 10 Minutes
Serves : 2  

Sorekai Pappu ( Dall with Sorekai )

Sorekai/Bottle gourd/Doodi is one of the healthiest vegetable and it is loaded with many nutrious minerals and vitamins. Pappu is nothing but the dal cooked with vegetables. Vegetables like bottle gourd, edible leaves, mooli, brinjals, beans and carrots can be added with dals and cooked with some simple spices. Pappu is known name for dal in Telugu Language. (Andra Pradesh in Indian). Pappu goes well with almost all the main dishes and it is one of the healthy, easy and quick dish anyone can prepare.

Lets see the recipe now. I have used Moong dal here. No onion or no garlic is added to this dish.

Ingredients:

Toor Daal or Moong Daal : 1/2 cup.

Sorekai/Bottle Gourd    : 2 cups .( Cut according to your wish).

Green chillies : 4 to 6
Corianer Leaves : 3 to 4 sticks.

Curry leaves : 6 to 8 leaves.

Oil or Ghee : 1 Table spoon .

Mustard Seeds : 1/2 Tea spoon.

Urd Daal : 1/4 Tea spoon.

Jeera : 1/4 Tea spoon.

Ingh ( Asafatodia ) : a pinch .

Ginger : small piece

Salt : To taste .

Water : According to the requirement.

Turmeric : a pinch
Lemon Extract : 1 Teaspoon (1/2 Lemon)

Method :

1. Wash Moong dal and add a cup of water. Pressure cook for 6 to 8 minutes. Let it cool.
2. Wash bottle gourd, remove the outer layer and cut it into small pieces.

3. Wash green chilly, ginger and coriander leaves.
4. Remove the outer layer of ginger and wash again. Grate it. Cut coriander leaves.
5. Cook cut bottle gourd pieces with little water till they turn soft.

6. Now keep a pan on the fire and heat. Add mustard seeds, urid dal. Let mustard splutter. Add jeera.
7. Add ingh and curry leaves. Add cut green chilly and fry for a while.
8. Add cooked bottle gourd pieces and cooked moong dal.

9. Add turmeric powder, salt and mix it well. Add required water and mix it well.

10. Let it boil nicely for 4 to 5 minutes.
11.Shift the ready dal to a serving bowl and add lemon extract. Mix it well.
12. Serve with the main dish you have prepared.

Note :

 Adding onions and garlic is optional. Adding ghee is optional. Ghee adds to the aroma and taste. You can add more chilly . (Optional).
Time : 30 Minutes
Serves : 3 to 4

Bottle gourd Kichidi :

Add a cup of cooked rice and little salt. Mix it well . Let it cook nicely for 3 to 4 minutes.
Bottle Gourd Kichdi is ready to Eat. Serve with Papad and pickle.