Jul 1, 2015

437: Aloo Simla Mirch Masala/Potato Capsicum Masala

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 Potato capsicum masala is a very simple recipe and quite easy to make. In this recipe potatoes and capsicum are sauted together with the spices like chili powder, Curry powder & Snafu powder. It tastes best when it is hot and can be served with naan, roties and rice.


 Big Potatoes                             4 no.
 Big Capsicum                            1 no.
Tomato                                      1 no.
Curry Powder                              1 tsp.
Chili Powder                                 1 tsp.
Snafu powder                               1/4 tsp.
Turmeric Powder                           ¼ tsp.
Salt                                               to taste

For Seasoning
 Oil                                                1 tbsp.
Cumin seeds                                   ½ tsp.
Asafetida                                        a pinch.


  • Boil potatoes in a pressure cooker. Cut into medium size cubes. Remove skins and keep aside.
  • Chop the capsicum and tomatoes and keep aside.
  • Heat oil in cast iron, add all seasonings, when cumin seed crackles add the chopped capsicum and fry for few minute.
  • Now add potatoes, masalas and salt. Mix well and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
  • After five minutes add tomatoes and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
  • Serve with Rice and Chapatti.

  • This can be used to prepare chapatti Roll. Take a chapatti  put 2 tbsp of this masala and roll it  and serve.
  • This is very good as Lunch box  & Travel menu..

Jun 22, 2015

436: Cilantro Pickle/Coriander Leaves Pickle

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I am a big pickle lover. In my house no meal is complete without pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar.

Fresh Coriander Leaves          1 big bunch
Curry leaves                         ½  cup
Ginger                                 1  Big piece
Lemon Juice                         ¼ cup

 Spicy Masala Powders
Fenugreek Powder                 1 Tbsp.
Mustard powder                    2 Tbsp.
Turmeric Powder                   1 tsp.
Red Chili powder                   2 Tbsp.
Hing                                    ½ tsp.
Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3 Tbsp.
Mustard seeds                        1 Tbsp.
Urdh dhal                               1 tbsp.


  • Clean and cut the coriander leaves. Keep aside.
  • Chop the ginger in small pieces. Keep aside.
  • Cut the curry leaves into small pieces. Keep aside.
  • Heat oil in a pan and crackle all the tempering, add chopped ginger in it and fry for 2 minutes.
  • Add chopped curry leaves into it . Fry it for 5 minutes in simmer.
  • Add the coriander leaves with stems. Fry it for 5 minutes in simmer.
  • Switch off the stove and kept it for cool.
  • Now take a big bowl, add all spicy masala powder one by one and mix it well.
  • Add the cooled coriander mix in to the bowl and mix it well.
  • Now add the lime juice and mix it well. Rest it for 2 days 
  • After 2 days, the coriander pickle is ready to use.
  • This can be stored for a year or more, if refrigerated.

Coriander Pickle

Jun 2, 2015

435: Tri Color Salad

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Raw vegetables should be a major component of any health diet. Use whatever vegetables are in season. This healthy salad platter makes a splendid centerpiece for a festive occasion. The colors are stunning.

Red Beet Salad
Raw Beets                            1 no (Grated)
Sunflower seeds                    1/2   cup
Chopped Mint                        1 Tbsp.

Green – Lettuce  salad

Chopped walnut /Almonds      ½ cup
Lettuce                                  1 bunch
Green Bell pepper                   1 no (chopped)
Olive oil                                  2 Tbsp.
Salt and Pepper                       To ‘Taste

Orange –  Carrot Salad

Carrot                                    2 No. (Shredded)
Unsalted Peanuts                    1 Tbsp.
Oil                                         1 Tbsp.
Cumin seed                            1 Tsp.
Mustard seeds                        ½ Tsp.
Sesame seeds                         1 Tsp.
Ground coriander                    a Pinch
Cayenne Pepper                      ¼ Tsp.
Lemon Juice                            1 Tsp.
Chopped Fresh Cilantro            2 Tbsp.


To Make the Beet Salad:  
  •  combine all the ingredients.

To Make Lettuce Salad:
  •  Heat skillet and toast the walnuts/Almonds over high heat until brown, leave to cool. Mix the Lettuce and green bell pepper. In a separate bowl, combine the olive oil, slat and p-pepper and pour over the Lettuce mixture.

To make Carrot Salad:

  • Place the carrots in a bowl and stir in the salt. Toast the peanuts in the skillet, stirring constantly until they turn a darker color and give off a rich aroma. Leave peanuts to cool and grind them coarsely or crush with a mortar and pestle. 
  • Heat the oil in a small pan and toast all the seeds until they “pop”. Add the ground coriander and cayenne pepper to the seeds and cook for a 1 minute. Stirring constantly.
  • Stir the mixture into the carrots, along with peanuts lemon or lime juice and chopped cilantro.

Arrange the Salad
Arrange each salad attractively on a large serving platter, Keeping them separate.

Tri Color Salad

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