Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For capsicum lovers like me, anything with capsicum will taste good. One of my fav capsicum dish is Stuffed Capsicum. Different kind of stuffing we can make for this, like potato, besan flour, bread, etc. My mom and aunt will use the coarse masala powder prepared using chana dal. It tastes awesome with both chapathi and rice.

Preparation Time: 40 minutes

Servings: 2

Ingredients:

Medium size capsicum - 2

Chana dal - 4 tbsp

Dry red chillies - 4 (adjust according to taste)

Cloves - 3

Cinnamon - 1 small piece

Coriander seeds - 1 1/2 tbsp

Cumin seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Pinch of asafoetida

Pinch of turmeric

2 - 3 large spoonful of oil

Salt

Amchur powder

Method:

Dry roast all the spices and make a coarse powder. Add salt and amchur powder to taste.

Make a round hole on the top of capsicum by removing the stem. Remove the seeds if any, inside the capsicum.

Fill the capsicum with masala powder and close the hole with the stem.

Heat the oil in a heavy bottom pan. Once the oil is moderately hot, put the capsicum in the oil for cooking.

Pour 1 - 2 spoons of oil on the top of the capsicum and let the oil go inside the capsicum.

Close the lid and cook the capsicum. Turn the capsicum few times occasionally to cook from all the sides.

Be careful while opening the lid because oil will be spluttering because of the water content in the capsicum.

Once the capsicum is cooked fully, take it from the oil and serve with chapathi or rice.

Tips:

Its better to use medium or small size capsicum for stuffing. It makes them easy to cook.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Papri is a kind of flat poori with crispy layers. This is one of the main ingredient while preparing chaat food like Papri chaat. When crushed with hands and added to Bhel Puri, is gives a nice crunchy taste. This recipe is inspired Vah chef :)

Preparation Time: 1 hour

Ingredients:

All purpose flour / maida - 1 cup

Carom seeds - 1 tbsp

Oil or ghee - 1 1/2 tbsp

Salt to taste

Water to prepare the dough

Oil for deep frying

Method:

Mix all purpose flour, carom seeds and salt in a mixing bowl.

Add oil or ghee and mix it well till it become like bread crumbs.

Add water little by little and prepare a soft, non - sticky dough.

Prepare lemon size balls and roll it like chapathi. Fold it twice and make a triangle. Roll it again and fold it. Do it for 4 - 5 times to get more layers. Finally, roll it little thicker than chapathi and cut into desired shapes.

Else, make small balls of the dough and roll them like small poori. Apply little oil and sprinkle some dry flour on rolled poori and fold it into triangle.

Prick the papri pieces with a fork and deep fry them on low or medium flame till golden brown.

Transfer the deep fried papri onto a tissue paper for cooling.

Store the Papris in an air tight container and use them for preparing chaat items.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

My hubby loves to have a cup of tea once he is back from office. If he comes home bit early, I would like to prepare some or the other snacks along with tea. We both enjoy having some snacks while watching the TV programs. My sister used to prepare this kind of snacks at the evening time. Thanks to my dear sister for this recipe :)
Don't get confused, its chana dal & not sweetcorn ;)

Preparation Time: 5 minutes

Soaking Time: 1 hour

Servings: 2

Ingredients:

Chana dal - 1 1/2 cup

2 green chillies - chopped

Chopped coriander leaves - 2 table spoon

Mustard seeds - 1/2 spoon

Pinch of asafoetida

Oil - 1 spoon

Lime squeeze - for taste

Salt to taste

Method:

Soak chana dal for at-least 1 hour.

Heat around 1 spoon of oil in a pan. Add mustard seeds and let it splutter.

Then, add chopped green chillies and saute for a minute.

Add soaked chana dal and asafoetida. Add salt and 1/4th cup of water.

Cook it closed for 5 minutes and saute it 1 - 2 times occasionally.

Once the chana dal is 3/4th cooked and the water is evaporated, switch off the flame and add lime squeeze and chopped coriander leaves.

Serve it hot with a cup of tea!

Tips:

Don't cook the chana dal till very soft. Otherwise, it will not be nice to eat.

Hi friends,

Most awaited 100 Yummy Diwali Sweet Recipes e-book is available to download at Indusladies website. You can download the book freely and it has a nice collection of recipes.

Click here for the link.

Happy festive season to you all :)

Cheers!

Vani

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This Burfi is called as Seven Cup Burfi because its prepared using totally seven cup of different ingredients. Normally, it will be prepared using Besan flour, but I have replaced it with sooji rava / semolina in this recipe. My aunt prepares the burfi in this way, which will be very tasty :P Also, another variation I made here is that, I have used only 6 1/2 cups of ingredients.. i.e., I have reduced the quantity of sugar by 1/2 cup. Somehow, I feel that it will be too sweetish if whole 3 cups of sugar is added. That's why, this small variation in the original recipe!

Preparation time: 35 - 40 minutes

Yield : 25 Burfi of medium size

Ingredients:

Semolina / sooji rava - 1 cup

Ghee - 1 cup

Grated coconut - 1 cup

Milk - 1 cup

Sugar - 2 1/2 cup

Method:

Take a heavy bottom pan and pour ghee and semolina into it.

Roast the semolina for 4 - 5 minutes and add milk, sugar and grated coconut.

Keep stirring continuously on medium flame to avoid sticking to the bottom.

Keep a wide plate ready, greased with ghee to pour the Burfi mixture.

After stirring for sometime on medium flame, water content in the burfi mixture will start decreasing and it starts forming a kind of dough, without sticking to the bottom. Once you reach this stage, you can confirm yourself that 3/4th of your work is done!

Within few minutes, mixture starts puffing up little-bit and small bubbles will appear.

Switch off the flame immediately and pour the mixture onto the greased plate.

Spread the mixture evenly using a rolling pin. Allow it to cool for few minutes.

Cut it into desired shapes when it is still warm. Transfer the Burfi into an airtight container once it is cool.

This Burfi tastes very good with the nice aroma of ghee :)

Tips:

If the burfi mixture has stuck to the bottom, pour the mixture to another pan and continue the process. Else, it will spoil the whole burfi mixture.
Use only fresh ghee without any bad smell for this burfi.
Adding a few strands of saffron will make this burfi more tasty.

And one more thing is, my dear friend Julie has passed me 2 Awards :) First award for me..I'm feeling so happy <:-P Do visit Julie's space sometime; she has a nice collection of recipes.

and

I want to pass it on to few of my blog friends. Please collect your Awards from my space :)

Prathima of Prats Corner
Priti of Indian Khana
Prabha of Cookwell
Sobha Shyam of Good Food
Aruna of Veggie Paradise

Cheers!
Vani

Sending this over to Food of the Month Contest at Food Corner.