Jat Pat Pineapple & Capsicum Curry

Jat Pat means quick and this Pineapple & capsicum curry can be done within 10 minutes if you have all the ingredients that is needed.

I had a pineapple and capsicum so thought of doing some quick curry. This curry goes well with all most all the main dishes like plain rice, chapati, any type of roti or rotti, bread or even dosa and idli.
No onion or no garlic is used in this curry as usual and the curry will be definitely liked by all age group.
Let us see the recipe :

Things needed :

Pineapple : 1 ( Small one)
Tomatoes : Green  : 5 to 6 ( I used very small )
Capsicum : 1
Rasam Powder : 1 Tablespoon
Hucchellu /Niger seeds chutney powder : 1 Tablespoon
Jaggery : 1 Tablespoon
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
coconut oil : 1 Tablespoon

Method : 

1. Wash and remove the outer layer of pineapple and cut into small pieces. ( As you wish).

2. Wash and cut capsicum and tomatoes into small pieces.

3. Keep a pan on the fire and add oil. Add mustard seeds and jeera. Let mustard seeds splutter.
4. Add ingh and curry leaves. Add cut pineapple and tomatoes. Mix it well and stir.

5. Add required water and let it cook till soft. ( 5 to 6 minutes ).
6. Add a pinch of turmeric, salt and add jaggery.

7. Add rasam powder and hucchellu/Niger seeds chutney powder.
8. Stir nicely and cook for 2 to 3 minutes. Shift the curry to a serving dish.

9. Keep a small pan on the fire and put 1 tablespoon of oil.

10. Add cut capsicum and fry nicely till they turn soft.
11. Add this already cooked Pineapple curry.\

12. Mix it well and serve with the main dish you prefer.

Note :

Cutting pineapple helps to cook the pieces quickly. Adding tomatoes is optional.  Adding onions and garlic is optional. It does not suit well in this particular curry. Adding jaggery is optional. You can add roasted sesame seeds powder instead of Hucchellu/Niger seeds. Use of any brand rasam powder is optional. ( I have used home prepared rasam powder).
Time : 10 minutes.
Serves : 2 to 3 .

Avalakki( Beaten Rice ) Chat

Awalakki ( Povva in gujarati, awal in tamil ) /Beaten rice, chat is a snack..and you can enjoy this dish in the evening with Tea. We call it as avalakki oggarne.
Awalakki is one of the handy grain I can say because we can prepare so many dishes by using Awalakki.

I have used Oganic Avalakki, little organic jaggery, green chilly and the seasoning. You can create your own chat with using vegetables, peas, or any fried dishes like ompudi, khara seve, Sev or even potato chilps.
Let us see the recipe now : As I said it is simple and no onion or garlic is used here, one can have this avalakki during their fasting time. You can prepare as snack for ladies get together or party.

Things Needed:
Thin Awalakki : 1 cup
Green chillies : 2
Salt : to taste
Coriander leaves : 4 sticks
Jaggery : 1 Tablespoon
Coconut Oil : 1 Tablespoon
Mustard seasoning : 1 Tablespoon

Method:
1. Grate coconut and keep it aside.
2 Wash and cut green chilly into small.
3. Clean Awalakki/poha/ pova/beaten rice and keep it aside.

4. Take a big bowl. Add coconut, awalakki, salt, jaggery and mix it nicely.
5. Keep a small pan and add coconut oil and heat. Add mustard seeds and let it splutter.

6. Add cut green chilly and fry for 10 seconds. Add curry leaves.
7. Now put this mustard seeds seasoning to awalakki and mix it nicely.
8, Shift this to a serving bowl.
9. Top up with your own creation and serve.

Toppings : 
Grated carrots. cut cucumber, cut onions, cut or grated mango or goose berry (Nellikai), roasted or fried ground nuts, Fried Sev (any variety) or potato chips.

Note : 

Top up awalakki with your own creative and yummy toppings. The healthy way is to top up with onions, grated carrots and little Goose berry grating/raw mango gratings.
Use of coconut oil is optional. Use of more/less spice is optional. Use of any spice like garam masala, chat masala, coriander powder, jeera powder is optional.
Serves :2 to 3 
Time : 20 Minutes.

Capsicum Chitranna

Chithrana or Lemon Rice is a rice dish, Here in Karnataka it is very famous and people love to have them even for breakfast. 
I have just added capsicum and tried this chitranna. It taste nice and capsicum aroma adds to the taste.

In South India, Rice dishes are very famous and common. May be because Rice is grown here. People have rice dishes for breakfast, lunch and dinner also. Previous day's left over rice is used as Chitranna (Lemon Rice) for breakfast some time. In festive and festival days fresh rice is cooked and prepared as some type of rice dish. Like Bisibele bath, (Dals, vegetables and rice is cooked with some spice), Vanghibath. (using vegetables especially brinjals dry curry is cooked and mixed with rice), or Rice vegetable Palav, ( Though Palav has come from North India, people especially children love to have Vegetable Rice) and many more rice dishes are prepared.
Rice provide carbohydrates and gives energy. These rice dishes are also used as lunch and packed for offices as lunch box.
Let us see This Special " Capsicum Chitranna" recipe. It is an easy and quick dish. No Onion or No Garlic used in this Rice Dish.
Prepare the rice and let it cool. Then prepare " Capsicum Rice".

Lets see the recipe Now :
Things Needed:
Cooked Rice : 1 Cup
Capsicum : 2
Green chilly : 2
Lemon : 1/2 ( 1 Teaspoon)
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Ginger : A small piece
Salt : As Required
Oil : 1 Tablespoon
Ghee : 1 Tablespoon

Method :
1. Wash and cook rice and let it cool.
2. Wash and cut capsicum into thin pieces, slit green chilly and grate ginger and keep it aside.

3. Grate/dry grind coconut and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves.
6. Add cut capsicum and fry nicely till soft.

7. Add cooked and cooled rice. Add turmeric powder, grated ginger and salt. Mix it nicely.

8. Add grated coconut and lemon juice. Mix it nicely and put off the fire. Add ghee and mix it well.

9. Shift the ready chitranna to a serving bowl and serve.

10. Serve with papad and a cup of curd/yogurt.

Note :
Fry capsicum nicely so that the rice mixes well with rice. Adding onions to chitranna is optional. Adding grated carrots to chintanna is optional. Adding ghee is optional. You can use little more oil instead. Adding more chilly is optional.
Time : 20 Minutes + Rice cooking : 20 Minutes.
Serves : 2 to 3.
Measurement of water and Rice ratio:
Sona Masoori Raw Rice : 1 Cup : 2 1/2 of- to 3 cups of water.
Basumati Rice : 1 Cup Rice : 2 Cups of water.

Bombay Bread Toast

Bombay Bread Toast is a snack and You can have them any time of the day. It goes well with cup of coffee/tea/juice. When you are hungry and you crave to have some think yummy, spicy and not that oily, this Bombay Bread Toast really serve the purpose.

I have used normal bread, besan/channa flour/kadale hittu, spices like green chilly, garam masala and vegetables like onions, tomato and carrots.
As I said it is an easy, yummy snack and goes well with chutney/ketchup.
Let us see the recipe Now :

Things Needed;

Bread Slices : 4 to 6
Besan Or Channa daal powder : 1/2 cup
Onion : 1
Green Chilly : 2 to 3
Carrots : 1 ( 1 cup of carrot gratings).
Tomatoes : 1 (Big size)
Coriander leaves : 5 to 6 Sticks.
Salt : to taste.
Garam Masala : A pinch
Jeera pr cumin seeds : 1/2 tea spoon.
Oil or Ghee : 2 to 3 table spoon
Water : Required quantity
Cooking Oil/butter/Ghee : 2 to 3 Tablespoons

 Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Wash and remove the outer layer of carrot and grate it.

3. Wash and cut tomato into small and keep it aside.
4. Wash and cut green chilly, coriander leaves into think pieces.

5. Now take a bowl and put channa flour besan/Kadale hittu and salt in it.
6. Add cut onions , green chillies and coriander leaves, tomatoes and grated carrots.
7. Add required water and prepare bajji dough. (Let it be little thicker than bajji dough)
8. Slice the bread in triangular shape. (No need to cut out the edges).

9. Keep a pan on the fire and heat. Place a bread slice and spread bajji dough on the top.

10. Add little oil around and cover the lid. Cook on 30 seconds).

11. Turn the other side slowly and cook for a minute. (Bajji dough gets cooked). Add a teaspoon of oil around the bread.
12. Cook nicely till the bajji dough turns golden brown.
13. Remove from the pan and serve with chutney/Ketch up and a cup of coffee/tea.

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14. Repeat the same with remaining bread and the dough.n the low flame . Use 1 tea spoon of oil for each bread. Serve with ketchup or any kind of chutney.

Note : 

Cut onions in to small pieces . So that it cooks faster. Use of butter/ghee instead of oil is optional. Adding chilly powder/any other spice is optional.
Serves : 2 to 3
Time : 20 Minutes