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 !

Aalu Palak (Potato & Spinach Veggie)

This is a quick fix Aalu Palak Recipe. We've enjoyed it a lot. :)
I hope to get feedback from all those who try this out.
Enjoy !!

INGREDIENTS:

Spinach - 2 bundles or 2 bags, chopped
Potato - 2 large, cut into big cubes
Onion - 1 large, finely chopped
Tomato - 2 medium, finely chopped
Garlic - 2 to 3 cloves, finely chopped or crushed
Ginger - 1/2 inch cube, finely chopped or crushed
Red Chilli Powder - 1/2 tsp
Turmeric - 1/2 tsp
Jeera (Cumin) Powder - 1/2 tsp
Dhania (Coriander) Powder - 1/2 tsp
Coriander leaves - finely chopped
Water - 1/2 cup
Oil - 1 to 2 tbsp
Salt to taste

COOKING TIME: 45 mins

SERVING: Serves 6





METHOD:

1. Boil or microwave the potatoes, keep aside.
2. Steam the chopped spinach leaves, let it cool.
3. In a deep pan add oil, let it heat.
4. Add chopped onion, fry till transparent or done.
5. Add chopped tomatoes, fry till oil separates.
6. Add ginger and garlic, fry for 30 to 40 seconds.
7. Add Turmeric, Red Chilli Powder, Jeera (Cumin) Powder, Dhania (Corriander) Powder.
8. Add the boiled and cut potatoes. Mix it well with the onion-tomato cooked masala.
9. Make a paste of the steamed spinach leaves in a blender, add water if required.
10. Add the blended spinach paste to the potatoes in the pan.
11. Mix well, add chopped coriander leaves for garnish.

Serve Hot !!
Goes well with all kinds of breads - Rotis and Parathas.

Badi Maa Ke Chole (Garbanzo Beans Recipe)

Chole (Garbanzo Beans) is a popular Indian dish, specially in the northern part of the country. They are prepared in many different ways, using distinct spices. Its also served as a regular fast food item at some places and is probably a sure hit at potluck parties. Most families would even have their own special recipe for Chole thats passed on through the generations. This recipe is one such specialty.



This recipe comes from a dear Friend's Garandma (Yes, she gave us permission to post the recipe here). I possibly cant thank you enough for sharing this recipe with me and now that I am able to share it with everyone here, makes it all the more special.

NaniJi this is specially for you:
"Our answer to Nani's question 'What do you want to eat for lunch?' would always be 'App kae hath kae Chole'(Garbanzo Beans made by you). I have always tasted the best Chole possible so you all can guess how spoiled I am. When I was getting married and moving away I asked her to part with her hit 'Chole Recipe' so I can spoil my hubby. Enjoy the Taste from Nani's Kitchen. Thanks Nani for all your love."
- Aanchal.

INGREDIENTS:

Garbanzo Beans - 3 cans or 3 cups, soaked over night
Onion - 1 large, chopped into cubes; 1 medium, sliced
Tomato - 2 medium, chopped
Garlic - 4 to 5 cloves
Ginger - 1 inch cube
Green Chilli - 1 to 2
Coriander Leaves - few stems, finely chopped
Cloves - 4 to 5
Black Pepper - 4 to 5
Tea Bags - 1 to 2
Cooking Soda - a pinch (optional)
Bhuna Jeera Powder(Roasted Cumin Powder)- 1.5 tsp
Raai (Mustard Seeds)- 1 tsp
Anardana (Dry Pomegranate Seeds) - 1 tsp
Kala Namak (Black Salt) - 1 tsp
Amchoor (Dry Mango Powder) - 1 tsp
Chana Masala - 2 tsp
Oil - 2 tbsp
Salt to taste

COOKING TIME: 60 to 70 mins

SERVING: Serves 6 to 8

METHOD:

1. While soaking the Chole (Garbanzo Beans) over night, add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags.
2. Pressure cook the soaked Chole, keep aside OR if using cans of Garbanzo beans - add add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags to the washed beans and pressure cook, keep aside. Add cooking soda to the Chole if they seem hard or you feel they might not get cooked. (Optional, I avoid using soda).
3. Drain the cooked Chole, keep the water aside for later use.
4. Add Bhuna Jeera, Anardana, Kala Namak and Amchoor to the drained Chole, keep aside. (the amount of masalas can be varied upon your preference)

For the Gravy / Masala-
5. Add 1 tbsp Oil in a pan, let it heat.
6. Add the cubed onions, fry till transparent or done. Let it cool.
7. Grind the fried Onion, Tomatoes, Garlic, Green Chillis and Clove together.
8. Cook the above mixture in a pot till its well done.
9. Add the Chole, mix well.
10. Add water (saved earlier) to bring the mixture to a consistency of slight gravy.
11. Add Chole Masala, mix well. You can use your preferred masala, I use MDH brand.
12. Add salt to taste. Cook till the Chole absorb the masala.


GARNISH:

1. Cut Green Chilli, Ginger and Onion into long thin slices.
2. Spread on the Chole in a serving dish.
3. In a small pan heat oil, add mustard seeds. Let them splutter.
4. Add the sizzling mustard seeds on the Chole.
5. Add chopped coriander on top.
OH ! By the way, no matter how you garnish, make sure you mix it all in just before everyone begins :-)

Savor it with hot Roti or Naan.
Enjoy !!!

Bhoona Gobi (Roasted Cauliflower)

The roasted whole Cauliflower is my Mom's signature dish (amongst so many others) !
Thanks Maa !!!

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Cauliflower - 1 whole
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
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 - 1 to 2 tbsp
Pam Spray
Water - 1/2 cup
Salt to Taste


COOKING TIME: 45 minutes

SERVING: Serves 4 to 6

METHOD:

1. Pre-heat oven to 250 degrees.
2. Spray the oven tray and the whole Cauliflower with Pam. Place the Cauliflower on tray and roast for 20 minutes.
3. In a pan add Olive Oil, let it heat.
4. Add Onions and fry them till done.
5. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
6. Add Red Chilli Powder, Turmeric and stir.
7. Add the Tomatoes, let it cook over low flame till oil separates.
8. Add salt to taste.
9. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
10. Add Garam Masala Powder and mix well. Turn off heat.
11. Cool this mixture and blend into paste in a mixie.
12. Place the baked Cauliflower in a deep pressure cooker. Add the paste (mixture) on top of the Cauliflower such that it stick to it.
13. Add water and Close the lid of the pressure cooker. Do not use the whistle.
14. When there is enough steam in the cooker and it begins to escape from it, turn off the heat. Cauliflower is done.

To Serve:
15. Place the whole Cauliflower on a platter and add the gravy from the bottom of the cooker.
16. Garnish with fresh coriander leaves and chaat masala.

Enjoy !

TIP: The cauliflower is already half cooked in the oven. The pressure cooker is used to cook it completely and blend in the flavors.
You could also try to char the cauliflower on low flame instead of roasting.. would be a nice touch !