Capsicum rice

I love capsicum in any form.I came across this recipe on a site.I gave it a try...  Believe me it was awesome!.
Simple and easy.I like them to be little crunchy. so I fry them 75 %, if you want it soft then fry for some more time.I used green pepper,you try using red or yellow.

cooked rice- 1cup
capsicum- 1 chopped
onion-1 chopped
tamarind pulp- 2tsp
mustard seeds- 1/4 tsp
oil- 4 tbsp
coriander leaves- 1tbsp chopped.

To Grind:
peanuts- 1/4 cup
cumin seeds- 1 tsp
red chillies- 4
curry leaves- 10

Roast all the above in little oil and grind it into powder.

Method:

Heat oil in a pan.When hot add mustard seeds.
Now add capsicum and onions,let them saute for few minutes.
Now add the peanut mixture and fry for a minute.
Add tamarind pulp and salt.
Saute for 2-3 minutes.
Now add rice and mix well.
Garnish with coriander leaves .
Serve hot with papadam.

Tindora Fry (Ivy Gourd/)

I dont know how to cook this vegetable until I had this at a friend's house for lunch.My mom never made this vegetable.
And still now .... I don't know how to make my daughter eat this vegetable!
I followed the same procedure as I follow for brinjal or bhindi fry and it turned out to be good.
Its good for diabetic people.It reduces sugar levels.

As I told you it is better to fry this in a non stick pan because it takes long time to fry and consumes less oil.

Tindora- 20
oil- 1tsp
mustard seeds- 1/4 tsp
garlic- 1 tsp chopped

ToGrind:
peanuts- 8
dhania pwd- 1tbsp
red chillies - 3
cumin seeds 1/2 tsp
urad dal -1 tsp
curry leaves-6

With a bit of oil roast the above and grind into a semi coarse pwd.

Method:
Cut the tip and bottom of the tinda.
Either chop it into round slices or into lengthwise.
Heat oil in a non stick pan ,when hot add mustard seeds and garlic.
Now add the tindora pieces and fry well until they are cooked.
Sprinkle some salt.Cover and cook on low heat.
If needed add 1 or 2 tsp of water.Don't not add too much they will become soggy.
this would take around 10 minutes or so.
When cooked sprinkle the ground mixture and fry for 2 minutes and remove.
Serve hot with curd rice or rasam rice.

Red Radish and Red Potato Fry

I was so fascinated by these small cute little red radishes.These are mainly available during the Spring season.It is low in calories  and high in Vitamin C .It is perfect for salads.But I love it when cooked and crunchy.

You can either add red potatoes or any other type.I cook these in non stick so it does not get burnt  and consumes less oil.They don't taste well when overcooked.The almonds give a nice crunchy flavor to this.

Red radishes- 7-8
red potatoes-2
onion- 1 small

To grind
red chillies- 3
garlic- 2 cloves.
almonds- 6
curry leaves- 5

Method:
Chop potatoes into cubes ,add salt and boil them in some water until soft but not mushy.
Drain and keep it aside.
Chop radishes into round thin slices.
Heat oil in a non stick pan ,add mustard seeds.
When they pop add radishes and stir fry them .
Sprinkle some salt .Fry them on low heat until they change color and are almost done.
Now add potatoes and sprinkle the ground mixture .
Stir fry it for few minutes until they are dry .
Serve hot with rasam or sambhar rice.

vendhya keerai kuzhambhu (Methi/fenugreek leaves curry)

There are very few people who eat  Methi leaves.It is used as a herb and as a spice.The fresh leaves  are very bitter.There are two varieties-  the small one with little leaves and the other with big leaves and big stem.
It is sold in dried  and fresh forms.Dried leaves called "Kasuri methi" when added boosts the flavor of certain north Indian dishes.They are very rich in Iron,Calcium and Potassium.Dishes made made from these leaves are also less.
This dish takes only few minutes to prepare ,but removing the leaves from the stem is a much time consuming .

Methis leaves - 1cup
shallots-1/2 cup
tomatoes - 1 small
tamarind  -key lime size
garlic- 4 cloves
green chilli-1 slit

To grind:
Coconut- 4 tbsp
dhania pwd- 1tbsp
turmeric pwd- 1/4 tsp
red chilli pwd- 1tsp( to your spice level)

For seasoning:
Oil- 1tsp
mustard seeds- 1/4 tsp
cumin seeds- 1/2 tsp
asafoetida- a large pinch

Method:
Remove the leaves from the stem and wash thoroughly.
Chop  onion, tomato and garlic finely.
Extract tamarind pulp by adding 1 cup of water.
Grind the ingredients given to a smooth paste by adding some water.
Now heat oil in a non stick pan ,add mustard seeds,cumin seeds, asafoetida.
Now add garlic and saute well.
Add onions, methi leaves, green chillies and saute for few minutes or until the leaves wilt.
Now add tomatoes and fry well for few minutes.
Stir in the ground coconut mixture and tamarind water.check for salt.
Add little water if needed , give a boil and simmer it.
Let it cook  until done.
Serve hot with plain rice and any veggie fry

Okra-Eggplant curry

Finding a name for my recipe is my biggest problem!actually this curry tasted well with morning  breakfast idlis.I just tried something new and it came out well!I had a few brinjals and okra left out.

Brinjals- 2 sliced
okra- 6 cut into 1" pieces
onion - 1 chopped
tomato- 1 chopped
green chillies-1 slit
oil- 2 tbsp
tamarind- a small marble size
turmeric pwd- 1/4 tsp
curry leaves- 1 sprig

To Grind:
coconut- 4tbsp
fried bengal gram- 3tbsp(pottu kadali)
red chillies-7
pepper- 1/2 tsp (optional)

Method:
Grind the above into a smooth paste. keep aside.
Cut brinjals  lengthwise and okra into 1 " pieces.
Soak tamarind in 1 cup of water.
Heat 1 tsp oil in a pan and roast these veggies in it.
Add tamarind water ,turmeric pwd and little salt and cook the veggies.Keep it aside.
Now heat oil in a pan add mustard seeds, curry leaves, green chillies.
Add onions and saute well.Now add tomatoes and saute till it gets mashed properly.
Now add the coconut mixture and  1 cup water.Bring it to boil for a few minutes.
Add the veggies along with the tamarind water.Check salt.
Adjust water consistency according your taste.
Let it boil for a few minutes.
Serve hot with idlis or plain rice.

Pavaikai Fry (Bitter Gourd fry)

Sometimes it is difficult for people to understand the taste of this vegetable.
This is the least favorite veggie among people.Some eat it due to its medicinal value as it can reduce blood sugar levels and has lot of vitamins in it.Here it is known as bitter melon .

So here is a simple recipe.

Bitter gourd-2
oil- 2 tbsp
curry leaves-1 sprig
cumin pwd- 3/4 tsp
coriander pwd-1 tbsp
red chilli pwd- 1tbsp
sugar-1 tsp
salt -to taste
tamarind paste 1 tsp

Method:

First cut bitter gourd into half and scoop out the inner portions.
Add 1 tsp salt and let it be for 15 minutes.
Then wash it and pat dry.
In a pan heat oil,when hot add mustard seeds,curry leaves.
Sim the heat and add all the powders, tamarind paste and sugar.
Give a stir.Now add bitter gourd,sprinkle some water and little salt.
Cover and cook on slow fire for few minutes.
Check salt and add little more water if needed and cook until done.
Serve hot with rasam or curd rice.

Garlic Toast

Early morning breakfast with a warm and aromatic bliss. This can  also be a evening snack  or can be  had with soups.

French loaf-1
garlic -2tsp finely minced
unsalted butter- 6tbsp
Parmesan cheese- 1tsp(optional)
parsley -1 tsp chopped finely
salt - 1/4tsp

Method:
Slice bread into 1" inch thick slices.
Melt butter on a pan.Add garlic,cheese, parsley and salt.
Stir, until fully incorporated.Apply the butter mixture generously on each side of the slice.
Heat a tawa.Toast each slice until it is golden brown.
Flip over and repeat the same.
Serve hot.

Iced Coffee

There are several ways of preparing a cold coffee ....it varies as per the country.It is nowadays famous in our country too.This is my style of coffee.you will love it.It is as simple as me and you will come back for more!
Use Bru coffee ,Nescafe is on the stronger side.

Cold milk- 1 cup
Instant coffee pwd- 1tbsp
Hershey's chocolate syrup - 2tsp
sugar- 1tsp(or according to taste)

Method:
Add all the above ingredients in a blender.
Whip it till its foamy and rich.
Serve in glasses.

Guacamole (Avacado chutney)

I have heard about this fruit after coming to US.I tried this in one of my friends house .
Guacamole is usually served as a dip,but it is also a great accompaniment for tacos.I used it as a chutney for dosa.I bet you everybody will love it.Their buttery,flavor is incomparable.I just altered the flavor for Indian style.It can be had in two ways either purre it or just mix it.

mixed

pureed

ripe avocados-2
fresh lime juice- 1tbsp
ripe tomato-1 large chopped
onions-1/4 cup chopped
cilantro- 1/4 cup chopped
green chilies-1-2 deseeded & minced
salt- 3/4 tsp
cumin pwd- 1/4 tsp(optional)




Method:
With spoon scoop out avocado.
In a bowl add avocado with lime juice,cumin pwd,tomato,onions,cilantro,chilies and salt.
Add all the ingredients in a mixer and blend it.Spoon guacamole into a serving bowl.

Note: 
Serve immediately or refrigerate it  for later.
It changes color.