Recipes

Pulikachal:

Tamarind - size of a medium orange
Methi seeds - 1 tsp
Red chillies - 10-12 ( or to taste)
Hing - 1 heaped tsp
Urad dhal - 1 tbsp
Whole black channa (small size) - ¼ cup – can substitute gram dhal
Mustard seeds - 2 tsp
Groundnuts - 2 tbsp ( optional)
Salt,
Haldi
Gingelly oil - 4 tbsp

To tamarind add 1 cup of warm water, take a thick extract & strain.
Soak dhals for 1 hr & drain completely.
Cut chillies into small pieces.
Lightly dry roast methi seeds & powder with hing.
Heat 2 tbsp oil in a heavy vessel, temper mustard seeds & red chillies first.
Then add dhals & fry till they become dry, add haldi, salt & tamarind extract.
Boil the mixture on a medium flame.

When the “ sauce consistency “ is reached, add methi-hing powder, mix & remove.
Heat the remaining oil, fry groundnuts & add to the above.
If you add 4 tbsp oil in the beginning, the mixture will splash all over, when boiling. So always add half the oil, after removing from the flame.
When mixing with rice, add fresh curry leaves (raw) for a good flavour and some extra raw oil.
A little extra salt, if required, may be added.
Crush the red chillies with hand when mixing with rice and throw away so that there may not be many red chillies to pick out, while serving – This is optional.
This amount is sufficient for ½ kg rice.
This can be used with sevai, semiya, aval etc.

Enjoy...

How to make Stuffed Capsicum

Capsicums have a strong flavour that mixes well with Indian food. In this recipe I have used an instant mashed potato mix powder. It's available in most general stores and takes less than five seconds to whip up.
Step One: Wash capsicums. Slice them from the top and remove the seeds to make them hollow. You might have to remove the white parts from within as well. Slice a thin layer from the bottom, without cutting into the hollow, so that your capsicums can stand steadily.
Step Two: Heat oil in a pan and fry onions till they are light pink.
Step Three: Add ginger garlic paste and sauté for a minute.
Step Four: Add green chillies and keep stirring.
Step Five: Add the mashed potatoes, paneer, dhania leaves, salt, mango powder, red chilli powder and garam masala powder. Mix well while stirring. Cook for 2-3 minutes.
Step Six: Divide the mixture evenly and stuff into the six capsicums.
Step Seven: Place capsicums on a greased microwave dish. We use a square or rectangular glass bowl.
Cook uncovered in the microwave on high for four minutes.
Although there are only four stuffed capsicums, the size after stuffing is pretty big. One capsicum per person is about fair, since this won't be the only thing you serve. The best way to eat them is with your hands as you would a roll because the stuffing tends to fall out if you slice the capsicums with a knife. Serve with rice or roti