437: Aloo Simla Mirch Masala/Potato Capsicum Masala

 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.

Ingredients

 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.

Method

• 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.

Note:

• 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..

436: Cilantro Pickle/Coriander Leaves Pickle

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.

Ingredients

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.

Method:

• 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.

435: Tri Color Salad

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.

Method:

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