STUFFED CAPSICUM (SIMLA MIRCH) VEGETABLE

STUFFED CAPSICUM (SIMALA MIRCH) VEGETABLE

Stuffed CAPSICUM or popularly known as SIMLA MIRCH vegetable dish is most suitable for festive occasions OR to welcome special guests at home.

Ideal to serve as main dish for lunch & dinner

.Ingredients

1) Capsicum ( Simla Mirch) of medium size - 4 No.

2) Gram Flour (Besan) - 4 to 5 Table Spoon

3) Oil - 2 to 3 table spoon or as per taste

4) Musterd Seeds - 1 table spoon

5) Garlic Cloves (optional) 4 to 5

6) Ground Nut Powder - 2 tsp

7) Corriander - finely chopped as per taste

8) Coconut grated - 1 tsp

9) Poppy Seeds (Khus Khus) 1 Tsp

10) Salt as per taste

11) Chilly powder 1 Tsp or as per taste

12) Sugar (Optional) 1 Tsp / asper taste

13) Lemon Juice -1/2 lemon

14) Water - 1/2 cup

15) Corriander Seeds powder - 1 Tsp

16) Cumin Seeds (Jeera) powder 1 Tsp

PROCEDURE

It is important to follow procedure given bellow,to achieve taste and flavour.

First take a frying pan and add 2 to 3 Tsp oil generously . Heat oil & add Gram Flour (Besan) to frying pan.Roast Gram Flour like Besan 'Ladoos' till it turns light brown and one can sense aroma of roasted BESAN like 'Laddos'.Then add Garlic Paste,chopped corriender,salt,sugar,cummin & corriender seeds powder,lemon juice,gratedcoconut,chilly powder,poppy seeds.Add 1/2 cup of water when ingrediants are hot. Stir mixture well and mix it till it binds itself in homogenous mixture like HALWA. Take it off the burner and let it cool for a while.

Now cut Capsicum from top in such a way that top portion acts as a lid and deseed it from top.It is time to stuff roasted mixture/masala prepared earlier, into Capsicum/Simla Mirch through an opening/lid created at top.Cover opening at top by lid after stuffing masala.

Then take a frying pan ,add some oil,smear it with mustard seeds, then add stuffed capsucum to pan.Add 2 Tsp of water and cover the pan.After some time turn capsicums in the pan and cover for sometime. Repeat this process till it is soft and ready to eat.

Take stuffed/cooked Capsicums out in a bowl, garnish it with grated coconut, chopped corriander.

STUFFED CAPSICUM/SIMLA MIRCH IS READY TO SERVE. QUANTITY ENOUGH FOR 3-4 PERSONS.

WHY SHOULD ONE TRY?

This recipe requires skill while cooking it, but deliberate intervention and little innovation makes it different ,delicious and likable. Please follow procedure carefully,perticularly timings for cooking,roasting and sequence of adding ingrediants.

SO HAPPY EATING !!!!!

SABUDANA (SAGO) KHICHARI

SABUDANA (SAGO) KHICHARI IS A TRADITIONAL DISH. ITS VERY POPULAR IN THE STATES OF MAHARASHTRA, PART OF GUJRATH and KARNATAKA etc.EACH PROVINCE HAS ITS OWN FLAVOUR.KEEPING IN MIND TASTE & LIKES OF METROPOLITAN AREAS,IT HAS BEEN GIVEN METRO TASTE.

OCCASIONS - Mostly prepared during fasting season like NAVARATRA or for fasting reasons.

Ideal to serve as Snacks Dish, Break Fast or Tifffin etc.


Ingredients

1) Sabudana (Sago) 200 gms.

2) One diced potato

3) 1 or 2 finely chopped green chillies

4) Jeera (cumin seeds)

5) Salt to taste

6)Half cup finely chopped green corriander

7)Lemon juce(from half a lemon)

8)peanuts 100 gms

9) one and half table spoon Ghee(clarified butter)



PROCEDURE
It is important to follow procedure given bellow,to achieve taste and flavour.



1) SOAKING SABUDANA - put sabudana in a pot and pour water till the Sabudana is just immersed in water.Leave it for 6-8 hours.

2) Roast peanuts for 5 to 6 minutes,and remove peels. After removing peels, grind it coarsely ( no fine grinding)

3) Take one & half or two table spoon oil or ghee in pan over medium flame and add one tea spoon cumin seeds.

4)Add diced potato & chopped chilies

5) Heat the potatos till they turns golden brown

6) Add sabudana

7)Add ground roasted peanuts.

8) Salt to taste

9)add one tea spoon sugar

10) Mix thoroughly & cover with a lid for half to one minute

11) mix again thoroughly & put lid for half to one minute.

12) Repeat this process two to three times.

13) Add half lemon juice and mix again.Then remove from flame.

14) Pour it in a serving bowl and garnish with chopped green corriander.

SABUDANA KHICHARI IS READY TO SERVE. QUANTITY ENOUGH FOR 3 PERSONS.
WHY SHOULD ONE TRY?
Recepies are traditional way of making it, but deliberate intervention and little innovation makes it different ,delicious and likable. Please follow procedure carefully,perticularly timings for cooking,roasting and sequence of adding ingrediants.
SO HAPPY EATING !!!!!

MIX CHATANI FOR PARTY SNACKS

MIX CHATANI
Ingridients
1. Roasted peanuts 50gm.
2. Roasted chikpeas (bhuna chana) 50gm.
3. Tender coconut 50gm.
4. Whole corriander seeds 1 table spoon
5. Cumin seeds 1 tea spoon
6. Mustard seeds 1/2 tea spoon
7. Salt to taste
8. Sugar to taste
9. Tamarind 3-4 pieces
10. Curry leaves 5-6
11. Green corriander 20 gm
12. Garlic paste 1-2 tea spoon
13. 2 chopped green and red chillies
PROCESS - Heat one table spoon of oil in a pan
- then add mustard seeds, cumin seeds (jeera), corriander leaves, garlic paste, red and green chillies, curry leaves
- All these ingredients to be soute for a while and then kept aside
- Heat 1/2 table spoon of oil in a pan, add peanuts, coconut, roasted chikpeas(bhuna chana) - Fry or saute for 2-3 minutes
- Add soaked tamarind and water, sugar and salt as per taste
- Grind all ingredients into paste in a mixer/grinder - Smear (tadka) with one chopped red chilli, curry leaves, mustard and cumin seeds .
CHATANI IS READY TO SERVE.QUANTITY IS ENOUGH FOR 5 TO 8 PERSONS. IDEAL FOR: kitty parties, goes well with Idali, Batate(potato) wada, Sabudana(sago) wada,Dosa,Wada