Showing posts with label garam masala. Show all posts
Showing posts with label garam masala. Show all posts

Friday, September 28, 2018

Baby Potatoes & Capsicum Curry

Baby potatoes are loved by all age group these days. It is nice to have for curries and even as snacks.
Here I have tried baby potatoes with capsicum which is a very good combination for curd rice and goes well with chapatis, roties, bread and most of the main dishes.


It is easy, quick and simple stir fry. Try and enjoy.
All I have used is baby potatoes, capsicum and some simple spices.
Remember that do not load your food with lots of spices. It might effect your health.
Eating boiled potatoes are always good for health. They provide energy to our body. They are filled with carbohydrates.
Let us see the recipe now :

Things Needed :

Baby Potatoes : 10
Capsicum : 2
Pepper Pods : 4 to 5
Jeera /Cumin Seeds : 1 Teasppon
Green chilly : 2
Salt : As required
Garam Masala : 1/2 Teaspoon
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 5 to 6 leaves

Method  

1. Wash and boil potatoes and remove its skin.
2. Wash and remove the inner seeds of capsicum and cut into small pieces.
3. Dry grind pepper and jeera to powder.
4. Wash and cut green chilly into slice ( just slit).
5. Keep a big pan on the fire and heat. Put oil and mustard seeds and 1/2 Teaspoon of jeera.
6. Let mustard seeds splutter. Add slit green chilly, ingh and curry leaves. Fry it.
7. Add cut capsicum and fry till they turn slightly soft.
8. Poke baby potatoes with a knife edge slightly and make small holes.
9. Put baby potatoes to frying capsicum and stir slowly.
10. Add required salt, pepper jeera powder, garam masala powder and a pinch of turmeric powder.
11. Stir slowly and let it cook on low flame for 2 minutes. Stir in between.
12. Shift the ready baby potatoes and capsicum curry to a serving bowl and serve with the main dish.

Note :

Do not over cook potatoes. All it to cool and then remove its skin. Adding any spice is your choice. I have used MTR garam masala. Adding more oil helps the curry to be tasty. But not good for health.
Time : 20 Minutes.
Serves : 2 to 3 .

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)


Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Sunday, February 23, 2014

Brown Rice Bisibele Bhat (Rice Khichdi)

Brown rice (Jaddakki in Kannada language) with dal, vegetables and spices cooked together to prepare this Bisi bele Bhat. Bhat means normally a rice item. This is also a quick and easy and tasty dish. Normally Bisibele bhat is prepared with white rice and I haveused brown rice.

The name bisi bele bhat, which literally means Hot lentil rice in Kannada. Bisi means hot, bele means lentil and bhat means a dish made of rice. It is also known as Bisi bele huliyanna which means hot lentil sour rice. The traditional way of preparation of this dish is elaborate and the perticular spices are used. The dish has a unique flavour and taste. It should be served Hot and eaten with chips or papad.

Brown Rice is more nutritious and it contain essential nutrients such as B vitamins, phosphorus, manganese, potassium and magnesiu. The high content of dietary fibre contribute to a healthy colon and digestive system. Brown rice is an excellent source of soluble fibre and it helps to lower lthe levels of bad cholesterol in the blood. It helps to maintain a healthy body weight. It also controls the blood sugar level.

Toor Dal or pigeon pea provide an excellent source of fiber, protein and sodium. They are also low in fat content and it is an ideal food for heart healthy diets.

Vegetables are low in fat and contain good amount of minerals and vitamins. They are rich source of calcium, magnesium, potassium, iron,Vitamin B, Vitamin C, Vitamin A. Vegetables are antioxidants

Here is a recipe of quick Bisibele bhat, very easy to prepare and I am sure the whole family of all age group will enjoy having this bhat. We can have this bisibele bhat for breakfast, lunch or dinner.

Things Needed :

Carrots : 1
Beans :  1/2 Cup  (10 to 12 beans)
Capsicum : 2
Brown Rice : 1 Cup
Toor Dal : 3/4
Tamrind Pulp : 2 Table spoons
Chutney Powder : 2 Table spoon (MTR)
Garam Masala : 1/2 Tea spoon
Rasam Powder : 1 Table spoon
Cloves : 2 to 3
Cinnemon : small piece
Coconut : 1/2 Cup (3 Table spoons)
Salt : required
Oil : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urd Dal : 1 Tea spoon
Ingh (Asafoetida) : a pinch
Turmeric Powder : a pinch

Method :

1. Wash and cook Rice and Dal separately. (You can presssure cook also).













2. Wash and cut vegetables and cook carrots and beans. Keep the capsicum pieces aside.


3. Grate coconut and grind with rasam powder, chutney powder and garam masala. (Use required      water).
4. Soak tamarind in hot water and squeeze out the pulp after 5 minutes. Keep the pulp aside.
5. Now keep a big pan on the fire and put cooked rice, dal and vegetables.


6. Add tamarind pulp. Add salt. Mix it well.
7. Add required water and let it boil nicely.
8. Now add ground coconut spice mixture.

9. Mix it well and let it boil on low flame. Stir inbetween.
10. Keep a small pan and put oil. Heat and put mustard seeds and urd dal.
11. Let the mustard seeds spurt, add ingh and curry leaves.

12. Add this mustard spurt mixture to bath mixture. Mix it well.
13. Keep a pan and put one tea spoon of oil. Add cloves, cinnemon.
14. Add capsicum pieces to the pan and fry capsicum along with cloves and cinnemon. Add this capsicum fry to the bath mixture.
Ready Bisibele Bhat 
15. Shift this mixture to a serving bowl.
Bisibele Bhat in the Serving Bowl
16. Serve bisibele bhat with a cup of curd and papad or as you like.
Ready to serve Bisibele Bhat

Note:

Do not over cook rice. You can also add cut onions along with capsicum while frying. You can add more oil or ghee if you wish. You must use good quality of rasam powder, chutney powder and garam masala. Make sure that chutney powder contain roasted channadal and urid dal. I have used  MTR powders. You can also add chilly powder if you like more chilly taste. Using Ghee with Bisibele Bhat adds to the taste. I have tried this dish with mixing chutney powder, rasam powder and garam masala. You can also use bisibele bhat powder of any good company or even you can prepare the powder.
Time : 40 minutes.
Serves : 3 to 4

Organic Brown Rice

ರುಚಿ ರುಚಿಯಾದ, ಉಪ್ಪಿಟ್ಟಿನಿಂದ ಕಟ್ಲೆಟ್ ಮಾಡಿರುವಿರಾ? ಮಾಡಿ ನೋಡಿ.. ಉಪ್ಪಿಟ್ ಕಟ್ಲೆಟ್ / Easy and Yummy Uppittu Cutlet

Cutlets are yummy chats that can be enjoyed with cup of coffee or chai.  Here is such an easy recipe that every one can easily prepare Cutl...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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