Masala Shimla Mirch (Bellpeppers stuffed with Spicy Mix)

I wanted to create some stuffing for bell-peppers that would be different from all the regular ones that I have tried... and after experimenting with quite a few... I finally settled on these. This will be a series of posts.. coz I dont think all the recipes will fit in one.. so watch out for more.
Hope you will like them all !



MASALA SHIMLA MIRCH

INGREDIENTS:

Green Bell Peppers - 4 medium
Tomato - 1 medium (for Garnish)
Grated fresh Coconut - 3 tbsp
Roasted Peanut Powder - 3 tbsp
Sesame Seeds - 2 tsp
Mustard Seeds - 1tsp
Hing (Asafoetida) - 1/2 tsp
Haldi Powder (Turmeric) - 1 tsp
Jeera Powder (Cumin) - 1 tsp
Dhania Powder (Coriander) - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Jaggery - 1 inch cube
Chopped fresh Dhania (Cilantro) - 1/2 a bunch
Oil - 1 tbsp
Salt to taste


COOKING TIME: 30 - 35 minutes

PREPARATION TIME: 5 - 7 minutes

SERVING: Serves 4

METHOD:

1. Mix the Grated fresh Coconut, Roasted Peanut Powder, Sesame Seeds, Jeera Powder, Dhania Powder, Red Chilli Powder, Garam Masala, Jaggery, Cilantro and Salt in a mixer to make paste.
2. Heat Oil in a small pan. Add Mustard Seeds, let them splutter.
3. After the spluttering stops, add Hing and Haldi. Remove from fire, Tadka made.
4. Add the tadka to the mixture. Mix well, the stuffing is ready.
5. Cut the Bell Peppers into halves or just cut the top and scoop out the seeds and pulp from inside, as you prefer. Keep aside.
6. Spray and thinly coat the Green Bell Peppers with Pam Oil Spray.
7. Prepare a tray for the oven - Cover the tray with aluminium sheet, spray some Pam Oil Spray on.
8. Use the stuffing to fill the Bell Peppers. Put them on the prepped tray, ready to bake.
9. Pre-heat oven to 375 degrees. Bake the stuffed bell peppers for 30 to 35 mins.
10. When done, garnish the stuffed bell peppers with chopped or sliced tomatoes. This makes for an interesting blend of flavors.

Serve with Curry Vegetables, Rice or Roti.
Enjoy !!!

Celebrating Indian Independence with Eggplant and String Beans in Garlic Sauce

Its been a while that I made anything Chinese at home.. its time !
Celebrating Indian Independence with Chinese food ? Its truly a united world !!! :)

This platter is a full meal with Eggplant and String Beans in Garlic Sauce served with Soy Rice. Its a healthy preparation and does not use Ajinomoto or any artificial color. The Beans and Eggplant are lightly sauted for the recipe and its the sequence in which the ingredients are added that sprinkles stardust on this recipe !!

To celebrate Indian Independence Day, this recipe uses the colors of the Indian flag:
Orange - Eggplant preparation
White - Rice cooked with Soy Beans
Green - String Beans preparation

Hope you like it !

INGREDIENTS:

Thai Eggplant - 2 medium, cut into thin pieces
Spring Onion - a small bunch, chopped
String Beans - 200 gms or a bunch, cut into long pieces
Garlic - 10 to 12 cloves, chopped
Ginger - 1 inch cube, chopped
Almonds - 3 or 4, grated
Sweet & Sour Sauce - 1 tbsp
Soya Sauce - 2 tbsp
Water - 1 pot
Oil - 6 tbsp
Salt to taste

COOKING TIME: 30 to 40 minutes

SERVING: Serves 2

METHOD:

1. In a pot, add water and bring to boil.
2. Add the string beans and cook covered for 2 to 3 minutes.
3. Take the beans off flame, drain and cool under running water.
4. In a pan, add 1/2 tbsp oil, add ginger and saute for a minute. Keep aside.
5. In the same pan, add 1/2 tbsp oil, add garlic and saute for a minute. Keep aside.
6. In the same pan, add 1 tbsp oil, add spring onions and saute for a minute or two. Keep aside.
7. In the same pan, add 3 to 4 tbsp oil, add cut eggplant and fry for 5-6 minutes. Keep aside.
8. In the same pan, add 1/2 tbsp oil, add grated almonds and fry for a minute.
9. Add half of the sauted garlic, move it around in the pan.
10. Add the boiled and cooled string beans, saute for a few minutes.
11. Add soya sauce, mix well and remove from flame.
12. Adjust the salt to taste.
13. Heat another pan, add the sauted Ginger, Garlic and Spring Onion. Mix well.
14. Add the sauted Eggplant. Lap it up.
15. Mix the sweet & sour sauce in. If the sauce seems too thick, add some water.
16. Simmer the eggplants for a few minutes, remove from flame.

Serve with white or brown rice. In the pictures here we have white rice cooked with Soy beans for some added proteins.

Enjoy !!!

Baingan Masala (Eggplant in a spicy Curry)

A simple yet delectable recipe made with small eggplants.

INGREDIENTS:

Small Eggplants - 8 to 10 medium
Onion - 1 large, chopped
Tomato - 2 medium, chopped
Green Chilli - 1 medium,chopped finely
Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 5 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 45 minutes

SERVING: Serves 6

METHOD:

1. Slit the Eggplants along the length, making an X at the top. (You can keep the ends of the eggplant, I prefer to cut them off)
2. Mix the Corriander Powder, chopped Green Chilli and Salt.
3. Fill this mixture in the eggplants, keep aside.
4. In a pot add oil, let it heat.
5. Add Onions, fry till done.
6. Add Garlic Paste and cook for 2 to 3 minutes.
7. Add Turmeric, Red Chilli Powder and Cumin Powder, mix well.
8. Add the chopped tomatoes, cook till oil separates.
9. Let the mixture cool. Blend this mixture in a blender to make paste.
10. Pour the paste into a pot and heat. Add water to make gravy.
11. Add the stuffed Eggplants into the gravy.
12. Cook till the eggplants are done.
13. Add the Garam Masala Powder in the last.
14. Add salt to taste, Remove from flame.



To Serve -
15. Place the eggplants in the serving tray and pour the gravy over it.
16. Garnish with fresh coriander leaves or sliced tomatoes.

Enjoy !

Veggie Kofta Curry - Mughlai Cuisine

Koftas are a part of Mughlai Cuisine which finds its origins in the imperial kitchens of the Mughal Empire. Mughlai food has been strongly influenced by Persian and Turkic cuisines. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. The rich preparation of Mughlai food consists of flavored sauces and butter based curries... and it is the slow cooking on low flame that makes every dish mouthwatering. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

This recipe comes with a slight twist. This can be prepared the rich Mughlai way, or could also be toned down for the health watchers. I have both the recipes here... use the one that suits you best. :)

THE MUGHLAI KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Cashewnut Paste - 2 tbsp
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil for shallow-frying
Ghee - 1 tbsp
Cream - 2 tbsp (optional)
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder and Besan. Mix well.
4. In a shallow pan, heat oil for shallow frying.
5. Once the oil is hot, add salt to the mix of veggies & masala and make into small balls.
6. Shallow fry the Kofta balls on low flame (see picture below). The balls are real soft so they need to be turned carefully in oil.
7. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.





For the Curry -
8. In a pot add ghee, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add the Cashewnut paste and mix well.
15. Add salt to taste.
16. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
17. Add Garam Masala Powder and mix well. Turn off heat.
18. After the mixture cools, blend it well in a mixie.
19. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
20. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
21. Let the Koftas soak in the curry.
22. Garnish with fresh coriander leaves or cream(optional).



THE CALORIE WATCHER'S KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Pam Spray
Ghee or Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder, Besan and Salt. Mix well.
4. Make small balls out of the mixture.
5. In a shallow pan, spray PAM and light fry the Koftas on low flame, turning them frequently. The balls are real soft so they need to be turned carefully in pan.
6. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.

For the Curry -
8. In a pot add Ghee or Oil, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add salt to taste.
15. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
16. Add Garam Masala Powder and mix well. Turn off heat.
17. After the mixture cools, blend it well in a mixie.
18. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
19. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
20. Let the Koftas soak in the curry.
21. Garnish with fresh coriander leaves.

This recipe with its rich gravy and crisp Koftas is a delicious extravagance that will leave your family and friends asking for more !!!!
Enjoy with Naan or Parathas !