Capsicum Corn Masala

Lot of experiments can be made with capsicum. Capsicum corn masala is one such recipe. It can be prepared in two ways. One is a semi-thick gravy adding cashew nut paste, cream etc which is the restaurant style, and the other is a simple dry dish that we make at home on a daily basis. The dry one is low in calories and is a healthier option. It goes well with roti.

Basic info about the recipe

Cuisine                                                                        - North Indian

Serves                                                                         - 2-3 people.

Ingredients:

1.   Green capsicum                                       - 3 large

2.   Sweet corn                                               - 1 cup

3.   Onion                                                        - 1 large

4.   Tomato                                                     - 2 medium

5.   Ginger-garlic paste                                 - 1 tsp

6.   Cumin seeds                                           - ½ tsp

7.   Oil                                                             - 2 tsp

8.   Turmeric powder                                     - ½ tsp

9.   Red chilli powder                                     - 1 tsp

10.                       Coriander powder                          - 2 tsp

11.                       Veg masala                                    - 1 tsp

12.                       Salt                                                 - to taste

Method: boil sweet corn, drain the excess water and keep aside.

Clean, wash , de-seed and cut the capsicum into cubes.

Chop the onion and tomatoes.

Heat oil in a pan and splutter cumin seeds. Add onion and fry till golden brown.

Add ginger-garlic paste and sauté for a minute.

Add the chopped tomatoes and fry till it becomes tender.

Now, add all the powders and fry till the raw smell disappears.

Add the capsicums and cook till done.

Add salt and boiled corn and mix well. Cover the pan with a lid for a minute so that all the flavors combine together.

Open the lid, stir and serve hot.

Coconut Chutney

Chutneys are great accompaniment with almost all breakfast items and snacks. Different varieties of chutneys can be made. Coconut chutney goes well with idli, dosa, upma and vada.     

Ingredients

          1.Coconut(grated/scraped)   - ½

          2. Ginger                                - a small piece

          3. green chillies                      - 2

          4. Salt                                     - to taste

          5.Water                                   - for grinding

          6. Coconut oil                        - 2 tsp

          7. Curry leaves                      - 6-7

          8. Dry red chilli                       - 1

          9. Mustard seeds                            - ½ tsp

Method: Grind together  coconut , ginger( cut into small cubes) , green chillies and salt with sufficient water and transfer the contents to a bowl.

 Keep a pan and add oil. When the oil is hot, add  mustard seeds and wait to splutter. Then add curry leaves and dry chilli and pour over the chutney.

Mix well. Chutney is now ready to be served.

           

           

Semiya Egg Pulao

Semiya was used in the past only for making payasam or kheer. Now a days, we use it for making upma, biriyani, pulao or even as an outside coating for some deep fried stuff. This pulao is best when you are interested in having a light meal.

Basic info about the recipe

Cuisine                                                     - South Indian

Serves                                                      - 2 people

Ingredients:

1.   Roasted semiya                            - 1 cup

2.   Oil                                          - 3 tsp

3.   Water                                     - 2 cups

4.   Salt                                        - to taste

5.   Egg                                        - 3 nos

6.   Onion                                    - 1 medium

7.   Tomato                                  - 1 medium

8.   Green chilli                            - 2 nos

9.   Ginger-garlic paste              - 1 tsp

10.                       Garam masala       - 1 tsp

Method:  boil the roasted semiya adding water, salt and a tsp of oil. Drain the excess water when cooked and keep aside.

Heat oil in a pan and add onion, tomato, ginger-garlic paste, green chillies and fry till golden brown.

Add the eggs  and salt and mix well to make a scramble.

Add the cooked semiya and mix well. Sprinkle some garam masala on top and serve.

Note: Alternatively, after step 2 you can add water and bring to a boil. Add the roasted vermicelli and mix well. Add eggs and cook till the semiya and

eggs are cooked and the dish is completely dry.

Coriander Coconut Sandwich

Sandwiches need no introduction. Be it breakfast, lunch, dinner or travel, sandwich is the best option. Different varieties of sandwiches can be made depending upon your creativity. Here is a simple sandwich with coriander and coconut. I have been eating this since my school days. It is a healthy option as there is no usage of ghee or oil.

Basic info about the recipe

Cuisine                                                               - South Indian

Serves                                                               - 2 people.

Ingredients:

1.   Bread slices                                   - 4 nos

2.   Coconut                                          - half a coconut.

3.   Coriander leaves                           - few sprigs

4.   Green chilli                                     - 2 nos

5.   Tomato                                           - 1 large

6.   Cucumber                                       - 1 no:

7.   Salt                                                  - to taste

8.   Pepper powder                              - a pinch

Method:  grind together the grated coconut, coriander leaves, green chilli and salt( adding water) to make a chutney.

Cut the tomato and cucumber and sprinkle some salt and pepper powder on it.

Cut the edges of the bread slices and apply the coriander coconut chutney to the bread. Top it with the sliced tomato and cucumber and cover with another slice of bread spread with the chutney.

Cut it diagonally and serve.

Dalia Upma

Dalia or broken wheat upma is a very good option for a healthy breakfast. Dalia is rich in vitamins, minerals and fibre and is most suitable for diabetic patients. When you are tired of making upma with suji or poha , you can try this recipe. Dalia combined with veggies makes it a complete meal.

Basic info about the recipe

Cuisine                                                     - North Indian

Serves                                                      - 2 people.

Ingredients:

1.   Dalia/broken wheat              - 1.5 cups

2.   Water                                    - 2.5 cups

3.   Carrot                                    - 1 large

4.   Beans                                    - 7-8 nos

5.   Dry red chilli                          - 2-3 nos

6.   Curry leaves                         - 5-6 nos

7.   Roasted peanuts                 - 10-12 nos

8.   Onion                                    - 1 medium

9.   Ginger                                   - 1 inch long piece

10.                       Salt                          - to taste

11.                       Oil                            - 2 tbsp

12.                       Green chilli             - 2 nos

13.                       Mustard seeds       - 1 tsp
14. Lemon juice                    - 2 tsp

Method: Dry roast the dalia in a pan for 3 minutes.

Chop onion, ginger, green chillies, carrot and beans.

Heat oil in a pan and splutter mustard seeds.

Add curry leaves and dry red chilli and fry for a minute.

Add onion and fry till golden brown.

Add carrot and beans and let it cook for a minute. Stir continuously.

Add salt and water and let it simmer on high flame.

Reduce the flame and add roasted dalia and mix well. Cover  with a lid and let it cook for 8-10 minutes.

Add roasted peanuts and mix well. switch off the flame and add lemon juice and let it combine with the other flavours. Serve hot.

Microwave Milk Peda

Milk Peda is popular throughout India, even though it originated in Mathura. The making of these pedas is cumbersome and time consuming. But, with the arrival of microwave, the time of cooking pedas has reduced to 5 minutes. People, who have microwave at home—guys, this is a ‘must try’ item.

Basic info about the recipe

Cuisine                                                               - North Indian

Serves                                                               - can make 18-20 nos.

Ingredients:

1.   Milk maid                                        - 1 tin

2.   Milk powder                                    - 1.75 cups

3.   Butter                                              - 2-3 tbsps

4.   Saffron(optional)                            - a pinch

5.   Almonds                                         - for garnishing.

Method:  Melt butter in a microwave safe bowl for 30 seconds.

Take out and add milkmaid and milk powder and mix well.

Keep this mixture in microwave for 5 mts( take out and stir after every minute). Add saffron in between.

Allow it to cool.  Grease your palm with ghee and take lemon size mixture, roll into balls and press a little to give the shape of peda. Garnish with almonds and serve.

Mushroom Pulao

The health benefits of mushroom are many. It reduces cholesterol, helps in weight loss and protects against cancer. Variety of dishes can be prepared using mushrooms ranging from soups and starters to delicious curries and pulaos.

Basic info about the recipe

Cuisine                                                     - North Indian

Serves                                                      - 2 people

Ingredients:

1.   Basmati rice                          - 1 cup

2.   Mushrooms                          - 100 gms

3.   Ginger-garlic paste              - 1 tsp

4.   Green chillies                       - 2-3 nos

5.   Coriander leaves                 - few sprigs

6.   Salt                                        - to taste

7.   Oil/ ghee                               - 2 tsp

8.   Onion                                    - 1 medium

9.   Whole garam masala          - 2 nos each and 1 bay leaf

Method: cook basmati rice with salt and drain excess water when cooked 80%. Allow it to cool. (you can pressure cook the rice also)

Chop mushrooms and dip in hot water for 2 mts.

Heat oil in a pan and add garam masala . stir well .

Add onion and ginger-garlic paste and fry till golden brown.

Add mushrooms, salt and green chillies and cover with a lid. let it cook for 5 mts.

Add cooked rice and mix well( check salt).

Garnish with finely chopped coriander leaves and serve hot.

Netholi Peera Pattichathu

Peera pattichathu is a very common traditional item that is prepared in Kerala. It can be prepared using small fishes like sardines or anchovies. Here, I am giving a recipe with anchovies. Anchovies or natholi as we call in Kerala is a small fish rich in unsaturated fatty acids, vitamins and minerals. A simple fry with this fish tastes delicious.

Basic info about the recipe

Cuisine                                                               - South Indian

Serves                                                               - 3-4 people.

Ingredients:

1.   Anchovy                                           - ½ kg

2.   Coconut                                          - half a coconut

3.   Curry leaves                                   - 10-12 nos

4.   Turmeric powder                           - 1 tsp

5.   Salt                                                  - to taste

6.   Green chillies                                 - 5-6 nos

7.   Shallots                                           - 10 nos

8.   Kokam/kudampuli                          - 5-6 nos

9.   Ginger                                             - 1 inch long piece

10.                       Oil                                          - 1 tbsp

Method: clean and wash the fish.

Dip kokam in hot water for 10 mts.

Grind together grated  coconut,  turmeric,  shallots, green chillies and ginger .( do not make a fine paste)

Take a pan/ meen chatty and add some oil.

Add the ground coconut paste to it .

Add fish and salt. And stir well.

Add the kokam dipped in hot water and mix well.

Add the curry leaves and cover with a lid for sometime till the fish is cooked.

Open the lid and cook till the water in the curry is fully absorbed.

Serve hot with rice.

Note: instead of kokam, you can use raw mango also.

You can splutter mustard seeds and fenugreek seeds in the beginning if you like